Texturing

The second phase of steaming, where the wand is submerged deeper into the milk and the vortex is established. Big bubbles break into smaller ones until the foam becomes glossy, silky microfoam.

Why it matters — Texturing is where good milk becomes great. A proper vortex spins the foam through the milk, integrating it, breaking down coarse bubbles, and producing the paint-like surface that latte art needs.

Good to know

• The vortex should look like a smooth whirlpool — not a violent eruption. Adjust wand depth until you get a steady spin.
• Texture for as long as it takes to break all visible bubbles — usually until the milk reaches 50–55 °C, then cut the steam at 60 °C.