Milk steaming and latte art basics
How to get a smooth, glossy microfoam that is ready for latte art.
The secret of a good cappuccino or latte is well-steamed milk. The goal is a fine, smooth microfoam that looks like glossy paint rather than dry, large bubbles. It is what allows a heart or rosetta to form on the cup.
Start with cold milk and a clean pitcher. Fill the pitcher a little less than halfway to leave room for the milk to expand. Place the steam tip just under the surface and open the steam, lowering the pitcher slightly in the first few seconds to draw in a little air. You will hear a soft hissing as the milk stretches.
Then submerge the tip deeper and tilt the pitcher so the milk spins in a whirlpool that blends and smooths the foam. Stop when the pitcher is too hot to hold for long, roughly 55–65°C. Going above 70°C scalds the milk and takes away its sweetness.
Tap the pitcher gently on the counter to pop large bubbles and swirl the milk so it stays glossy. Hold the cup at a slant and pour from a little height until it is half full, then bring the pitcher close to the surface and wiggle gently so a pattern appears, and draw through the middle to form a heart.
Do not be discouraged by your first attempts. Latte art takes practice and patience, and even imperfect foam tastes good. Over time you will learn how the right milk feels in your hands.
