To create smooth steamed milk and silky micro-foam, start with cold, fresh milk (whole milk is easiest for beginners). Pour it into a metal pitcher, filling it about one-third full. Begin by purging the steam wand, then place the wand tip just below the milk’s surface and turn on the steam. This introduces air gently, creating micro-foam—tiny, glossy bubbles rather than large froth. You should hear a soft hissing sound, not loud splashing. Once the milk slightly expands, lower the wand deeper to stop adding air and angle the pitcher to create a swirling motion. This “rolls” the milk, breaking bubbles into a fine, velvety texture. Heat until the milk reaches about 60–65°C (140–150°F)—hot to the touch but not boiling. Turn off the steam, wipe and purge the wand, then tap and swirl the pitcher to polish the foam. The result is creamy steamed milk with smooth micro-foam, perfect for cappuccinos, lattes, and latte art.
