How to Steam Milk for Lattes & Flat Whites

Silky microfoam is what separates a cafe flat white from a bubbly home latte. Here is the technique, step by step.

The two phases

Good steamed milk is made in two phases, in this order:

1. Stretch (aerate): with the steam wand tip just below the surface, let it hiss gently to pull in a little air and grow the milk's volume.
2. Texture (roll): submerge the tip slightly deeper and angle the jug so the milk spins into a smooth whirlpool, folding the foam into the body until it is glossy.

Wand angle and depth

Angle the pitcher so the steam creates a rolling whirlpool rather than chaotic bubbling. Keep the tip near the surface only for the first second or two of stretching, then drop it in to texture. Big, soapy bubbles mean you aerated too long or too deep — stretch less, roll more.

Temperature

Stop steaming at around 60–65°C (140–150°F) — when the jug is too hot to hold comfortably for more than a second or two. Past that, milk scalds, loses sweetness and the foam collapses. A small thermometer or a stick-on strip helps until you can feel it.

Common mistakes

• Aerating too long → big, soapy bubbles
• Tip too deep → no microfoam at all
• Over-heating → scalded milk and collapsed foam
• Forgetting to purge the wand before and after every use
• Skipping the tap-and-swirl that knocks out big bubbles before pouring

Watch it done

FAQ

Recommended gear

Putting this into practice? Browse our espresso machine reviews and grinder reviews — or start with the Breville Barista Express, our pick for most home baristas.