🥛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
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1
Purge the wand first
clears condensation so you're not adding water to your milk
2
Tip just under the surface, off to one side
3
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
4
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
5
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
6
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
7
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)
8
Tap the pitcher and swirl out big bubbles
9
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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