🥛how to steam milk that microfoams instead of splitting

the wand position matters more than the milk. wrote this after teaching three friends the same three mistakes

Purge the wand first

clears condensation so you're not adding water to your milk

Tip just under the surface, off to one side

Stretch (aerate) for 2-4 seconds, listening for a soft hiss

a loud tearing sound means you're too shallow. most people over-aerate here and end up with a dry foam cap instead of microfoam

Drop the tip lower and find the whirlpool

this is the step where people quit too early. no spin means you're not integrating foam, just heating milk with foam sitting on top

Tilt the pitcher, keep the wrist neutral

roughly 45 degrees to the cup. bending the wrist sideways instead of tilting the whole pitcher is the thing I fix most in people

Watch the temperature, not the clock

150-155F. pull too late because you were counting seconds and you've scalded it, no amount of pouring fixes scalded milk

Kill the steam a few degrees before target

carryover heat keeps climbing after you shut it off (single origin milk behaves the same as any other milk here, temp is temp)

Tap the pitcher and swirl out big bubbles

Pour from high, finish low

high and thin to mix under the crema, then drop the pitcher close to paint on top

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