Texture first, patterns later
Good milk texture is glossy and cohesive, with bubbles too small to look like bath foam. Introduce air early, then use the steam flow to circulate and refine it.
Adjust for the drink
| Drink style | Texture goal |
|---|---|
| Flat white | Thin layer of fine microfoam |
| Latte | Smooth, pourable microfoam |
| Cappuccino | More aeration while remaining cohesive |
| Hot chocolate | Texture to preference; avoid overheating |
Milk choices behave differently
Dairy composition varies by fat and protein. Plant beverages also differ widely; products formulated for steaming may be more stable. Start with a small quantity and learn one product before changing.
- Use a thermometer while learning if it helps consistency.
- Discard milk left at unsafe temperatures.
- Do not re-steam old milk or mix leftovers into fresh milk.
Milk residue hardens quickly. Wipe the wand immediately and keep the purge directed safely.
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