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

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

By keeping the milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into the milk and eliminated. Continue steaming until the milk reaches 145 degrees. Be careful not to get the 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 the bottom of the pitcher lightly on the counter. Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted!

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

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

Jason Ditto

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