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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.
Author of the 2BASNOB.com website about the enjoyment of coffee, tea, wine and beer.
