If you're looking to rock like a pro barista, you need to perfect the art of microfoam -- that glossy smooth steamed milk that makes latte art possible. It's really not that difficult to pull off once you know the step-by-step process:
- Keep your steaming pitcher in the refrigerator/chilled
- Start with icy cold milk (about 34F degrees)
- Begin steaming by getting the milk to spin rapidly clockwise, then
work the surface of the milk for about 15 - 20 seconds in one of the
following ways:
- Standard Steam Wand: Bring the tip of the steam wand to the top, so that it just barely breaks the surface to suck in air and milk simultaneously
- Panarello Steam Wand: Submerge the wand so that the top of the milk and the air intake slot or hole are even, allowing milk and air to be drawn in evenly -- if you submerged it above the air intake, you'll just steam the milk; if you submerge it well below the intake, you'll end up with fluffy, bubbly foam
- Plunge the steam wand all the way into the milk and then roll the milk for the remainder of the steam
- Temperature-wise, your milk should measure between 140F - 180F degrees -- if it's too cold, it will be chalky; if it's too hot, it will be scalded
- Tap the pitcher on the counter to settle the milk and force any air bubbles to the top
- Prior to pouring, roll the milk slightly around the pitcher to incorporate the foam and the milk. The milk should have a shiny, glassy smooth surface that is free of any bubbles
- Pour to make your favorite latte art