What is the proper way to steam milk for lattes or cappuccinos?

The ideal way to steam milk for lattes or cappuccinos is to create microfoam while reaching the right temperature without scalding. This method is essential because microfoam, which consists of small, uniform bubbles, enhances the texture and flavor of the milk, creating a creamy and velvety mouthfeel that complements espresso. Steaming milk involves introducing air into it, which builds this microfoam while also heating the milk to the desired temperature, typically between 150°F and 160°F (65°C to 70°C).

Achieving the right temperature is crucial because scalding the milk—exceeding about 170°F (77°C)—can result in a burnt taste, significantly diminishing the overall quality of the drink. The balance between aeration and heat is what creates the perfect milk for lattes and cappuccinos, making it essential to focus on those aspects while steaming.