What is the correct method for frothing milk to avoid foam in a no-foam latte?

The correct method for frothing milk to create a no-foam latte involves rolling the milk for the entire time. This technique focuses on heating the milk without incorporating too much air. When milk is rolled in the steaming pitcher, it allows for even heating while minimizing the amount of air that can be incorporated into the milk. By keeping the steam wand slightly below the surface of the milk and angling it properly, the milk can be heated to the desired temperature without developing significant foam.

This approach is crucial for a no-foam latte, where a smooth and creamy texture is desired without any bubbles or excessive froth. Rolling the milk assists in achieving the velvety consistency necessary for lattes, ensuring that the milk integrates well with the espresso while maintaining a desirable mouthfeel.

In contrast, other methods either introduce too much aeration or do not provide the right result for a no-foam latte. Stretching or letting the milk sit does not control the foam effectively, and heating the milk and then frothing could lead to unwanted air being incorporated, ultimately changing the drink's texture and character.