A step-by-step guide to milk foaming
If you want to become a great latte artist, of the level where your designs are shared and loved across Instagram and Pinterest, you’re going to need to up your milk foaming and microfoaming skills — to pro levels.
But how do you turn this freshly chilled liquid into that creamy, frothy milk?
Use our easy-to-follow guide to skyrocket your home barista skills and transform your caffeinated drinks from run-of-the-mill to delicious works of art.
Base Specs
Milk content: Ideally, the fuller the better
Starting temprature: Chilled straight from the fridge
Freshness: The fresher the better
Equipment
Pouring jug
Steam wand (found on your espresso maker)
Step 01.
To start, make sure you’re milk is fresh and chilled (straight from the fridge). Be aware that the older the milk, the harder it will be to get proper foam!
Pour the milk into your frothing jug up to the bottom of the pouring spout. This gives you ample room for frothing without spillage.
Step 04.
Continue swirling the milk, and by now the hissing will have stopped.
The key here is to keep the jug slightly tilted as you texture, up until the jug becomes too hot to touch (60°C / 140°F).
Step 05.
Remove the wand from the milk and tap your jug on the countertop to pop any large bubbles. Now set it aside and let the milk rest while you prepare your espresso shot.
Step 06.
When you’re ready to pour, swirl the milk around the jug one last time to make sure it’s even in consistency.
Tap it on the counter again to remove any remaining large bubbles and create your coffee masterpeice.
And above all, have fun and enjoy your milk foaming experience.