How to Steam Milk

Here’s how to steam milk at home! Use this technique to make homemade espresso drinks like lattes, cappuccinos, and more.

Want to make a killer latte at home? Or a homemade cappuccino that tastes like it’s from a coffee shop? You need to steam milk like a pro! Top notch steamed milk is what makes espresso drinks of all kinds taste barista-quality. Here at A Couple Cooks, we’ve figured out all the ins and outs of the process for you. We’ll admit: it takes a bit of practice and know how…and some special equipment. But after you’ve tried it a few times…you’ll become a milk steaming pro too! Here’s how it’s done and what you’ll need.

Want to froth milk instead?

First things first. Steaming milk requires an espresso machine with steaming wand. Don’t have one? That’s ok too! In that case, you’ll need to froth the milk instead. Don’t waste any more time here: go to How to Froth Milk!

Required equipment: espresso machine with steaming wand

Steamed milk is what makes a latte a true latte. With a steaming wand, you can get the magic “wet paint” like texture to your milk called microfoam (read more on that below). Frothing your milk works to make a latte, but it doesn’t make the best latte. So if you want to make a next level latte, you’ll need that espresso machine with steaming wand.

What espresso machine should you buy? Here’s the espresso machine we use: it’s middle of the road price-wise and works great. We tried a lower price range espresso machine but it didn’t get quite the quality of steamed milk that this one does. So it’s worth investing a little more for quality, in our opinion. If you want a budget option, again — head over to How to Froth Milk!

What’s microfoam?

One special thing to note about how to steam milk for a latte, flat white, or cappuccino: you’ll be looking to get a very special type of texture on the milk. You’re looking for an almost “wet-paint” like texture, which baristas call microfoam. Also called velvet milk, it’s shiny and has very tiny, uniform bubbles. It’s silky smooth and has a sweet, almost nutty flavor that makes just the right espresso drink.

The exception is with a macchiato, which uses dry foam. Dry foam is fluffy foam that has large bubbles. You’ll spoon out the dry form from the top of the steamed milk to make that drink.

Get a metal pitcher…and temperature sticker is helpful!

It’s also helpful to have a metal pitcher for steaming your milk, and store that pitcher in the refrigerator. Why? A metal pitcher can get very cold. The colder the milk is the more time you have to steam it to the right texture. Didn’t remember to refrigerate your pitcher? That’s ok: just rinse it in cold water first before you start steaming.

Even better, grab a metal pitcher with a temperature sticker! This lets you see the temperature of your milk while you’re steaming it. It’s so handy (we love ours).

Best milk for steaming

You’ve got to have the right milk to use for steaming too. (Yep, there are a lot of particulars!) Here’s what to know:

• Use whole milk. Why? Whole milk froths the best because it has the highest milk fat. You can also use 2% milk and it works fairly well, but you lose a bit of the richness.
• Make sure the milk is as fresh as possible. Milk that’s getting closer to its expiration date does not foam as well. (Trust us, we know from experience!)
• Or for non-dairy milk, use oat milk. It froths up the best of any vegan milk, and has great flavor.

How to steam milk with an espresso machine (basic steps)

OK, we’ve made it! You’ve got your espresso machine, metal pitcher (or handheld thermometer), and very fresh, whole milk. Here are the basic steps for how to steam milk for a latte, flat white, or cappuccino. Or if you’re ready to start, go right to the recipe below for all the specifics!

• Place the wand just below the surface of the milk about ½ inch from the side, tilting the jug slightly. Keep it in that position for about 5 to 10 seconds, slightly lowering the jug as the milk stretches (expands). Stretch the milk by about 20 to 25% in height for a Flat White, 30 to 35% for a Latte, 30 to 50% for a Cappuccino, or 50% for a Macchiato.
• Raise the jug to bury the nozzle even further and tilt the pitcher just enough to get a spinning vortex, which incorporates the foam, turning it into a velvety microfoam.
• Hold the nozzle still while the milk spins in the vortex, until it reaches 150 degrees Fahrenheit. Use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds.

And that’s it! Scroll down to the recipe below for the full instructions. Best of luck and let us know if you have more questions in the comments below! We want to hear how it went.

More coffee drinks

We’re coffee-obsessed over here, so we’ve made all the coffee drinks for you to try! Here are a few more we recommend tasting:

• Learn how to make the perfect Latte (Caffe Latte) or Flat White
• Try a frothy Macchiato
• Opt for a creamy and delicious Cappuccino
• Go for a fast and easy Americano (our favorite)
• Add chocolate for a Mocha
• Try our Ultimate Pourover Coffee (that we make every day)

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