If you still want to use ground coffee, make sure you use a good, drip grind coffee.

Use 2 level tablespoons of coffee per 6 ounces of water. This can be adjusted for individual taste preference. Make sure to spread grounds evenly in coffee filter so full brewing is achieved.

Drink your fresh coffee right away for best flavor. Coffee will break down quickly if left on a heat source. Coffee should never be reheated or microwaved.

A clean, preheated air pot or stainless steel Thermos will keep coffee hot for about an hour without hurting flavor.

If you follow these 3 simple tips, every cup you brew will be perfect coffee.

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Then, slowly lower pitcher until tip of wand is just below surface of milk (keeping circulation going). When you can hear a hissing noise, similar to bacon frying, you have reached perfect position for wand to inject air into milk.

Try to maintain this hissing noise while keeping milk rotating. You will have to slowly lower pitcher as milk volume rises in order to keep wand tip just under surface.

By keeping milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into milk and eliminated. Continue steaming until milk reaches 145 degrees. Be careful not to get milk too hot, it will scald giving it a bad taste.

That’s pretty much it! If you have a few large bubbles, you can try to get rid of them by tapping bottom of pitcher lightly on counter. Serve immediately and enjoy some of silkiest frothed milk you have ever tasted!

One more thing, now that you know how to properly steam milk, notice how few coffee houses have baristas that take care in this process. Very few use thermometers and end up scalding milk, or leaving it too cold.

Most will just leave pitcher sitting there while wand blows into milk. Some will use an up and down motion, but this does absolutely nothing for creating tiny, velvety bubbles. It’s rolling action of milk that’s needed.

If you find a barista that shows this skill of frothing milk, then stay with him! He’s been trained and probably takes pride in what he does.