How To Steam Milk

Here’s how to steam milk correctly, step by step.

1) Set Up Correctly

Use a 600 ml milk jug with a sharp pour spout. For a 12 oz latte, fill the jug with fresh, cold milk to the base of the spout. Adjust the amount depending on drink size.

Cold milk gives you more control and better texture during steaming.

2) Always Purge the Steam Wand

Before steaming, purge the steam wand. Steam left inside cools and turns into water, which would otherwise dilute the milk.

Milk already dilutes by about 10% during steaming, so purging helps maintain flavour and texture.

3) Position the Steam Wand Properly

Place the steam wand:

• in the centre of the jug

• with the tip right on the surface of the milk

This position creates even aeration and smooth texture.

• too deep → screeching sound, no texture

• too high → milk sprays everywhere

Correct positioning is essential.

4) Control Aeration

Listen for a gentle paper-ripping sound at the start. This introduces air into the milk.

The longer this sound continues, the thicker the foam becomes. For latte-style milk, this sound should only last briefly.

5) Steam to the Right Temperature

Heat the milk until the jug is too hot to hold but still comfortable to touch. If the jug is too hot to touch, the milk is overheated and unpleasant to drink.

6) Finish Cleanly

Once finished:

• turn off the steam

• wipe the steam wand immediately

• purge the wand again

Never skip this step – it keeps equipment clean and safe.

7) Check the Final Texture

Perfectly steamed milk should:

• look glossy and smooth

• cling to the sides of the jug

• reflect light when swirled

If there are a few large bubbles, lightly tap the jug on the counter. Excessive bubbles mean too much air was added.

The Result

Using this method, you’ll produce milk with the correct texture for:

• lattes

• flat whites

• cappuccinos

• all other milk-based drinks

Mastering milk steaming sets the foundation for consistently great coffee.