The process of injecting dry steam into milk through the wand to heat it and develop foam. Two phases combined: stretching (introducing air) and texturing (vortexing to break bubbles).
Why it matters — Steamed milk is the foundation of every milk-based drink on the menu. Good steaming produces sweet, silky, integrated microfoam; bad steaming produces scalded milk or coarse, dry foam.
Good to know
- Position the wand tip just below the surface to stretch, then submerge it to texture and vortex.
- Cut the steam at 60 °C — momentum will carry the milk a couple of degrees higher in the jug.