Coffee is a delicious treat in and of itself. But paired with milk, it becomes an ultimate taste experience. Coffee and milk are a delicious combination. Indeed, they are matches made in heaven.
More than half (55%) of all coffees consumed worldwide, is enjoyed with the milk or cream and in a number of styles, such as a simple dash of milk to a milk-based drink like a latte macchiato.
Do you want to make the perfect milk drinks? Then you need to know how to steam milk.
Steaming milk is an essential step in many coffee drinks, but it’s also a great way to make hot cocoa, tea, or just enjoy with some cookies. The process of steaming milk can be daunting at first glance because you need the right equipment and technique to create that perfect creamy foam on top.
During the steaming process, milk fats expand and form foam as a result of the high pressure of the steam. Protein keeps the air bubbles stable while lactose improves sweetness.
In this guide, I will be going over how to steam milk with or without a steamer and some tips for beginners. If you are a beginner and have never steamed milk before, then this is the article for you! I will go over everything from how to use a steamer or not, what type of milk to use, and even some recipes that make good uses of steamed milk.
Enjoying your favorite morning drinks will never be the same again!
What Is Steamed Milk?
The term “steamed milk” refers to milk that has been exposed to steam from an espresso machine’s steam wand. When the milk comes into contact with the steam wand on an espresso machine, steam is slowly introduced to the milk until the fats break down and expand, resulting in tiny microbubbles known as microfoam. The end product is milky textured milk that goes well with every espresso-based beverage. Steamed milk is often thick and heavy in texture.
Steaming produces smooth, silky milk; frothing produces thick, bubbly milk.
Best Milk For Steaming?
It can be daunting to know which milk is right for coffee. What should you do if you’re not sure? Whole, low-fat, or skim milk? Should it be organic or conventional? Sterilized or pasteurized?
Consider the fat content. As you would expect, less fat means less creaminess, a thinner texture, and less richness.I prefer whole, organic milk, resulting in a wonderfully creamy, rich, and flavorful drink. Whole milk produces the best results with steaming as it has a fat content of 3.5 to 4 percent that blends well with coffee. The additional butterfat results in a thicker, creamier texture. Even though you’ll need to work a little harder, you can still get a lot of loft in your foam. Whole milk is creamier than 2 percent milk if you want steamed milk with the lightest layer of microfoam on top.
Use oat milk for non-dairy milk. It has the best froth of any vegan milk and is delicious.
Whatever you choose, make sure it’s pasteurized milk. When heated, sterilized milk develops a “cooked” flavor that masks the wonderful aroma of espresso.
Required Equipment: Espresso Machine with Steaming Wand
If you want genuine steamed cream with proper texturing then buying yourself an espresso machine like this one from Breville would be perfect!
Want To Froth Milk Instead?
First and foremost, you’ll need an espresso machine with a steaming wand for steaming milk. Perhaps you don’t own one? That’s all right; in that case, you can froth the milk instead of steaming it. Don’t spend any more time here: go to How to Froth Milk for instructions!
Pro Tips When Steaming Milk
Steaming milk can be a difficult trial-and-error process, and as enjoyable as experimentation is, most of us just want our damn good morning coffee. So I’ve attempted to put all my knowledge on steaming milk into 8 easy tips that will help you get started on your way to becoming a milk pro.
Here are my 8 easy tips on steaming milk perfectly!
1. It’s essential to use fresh, refrigerated milk every time, not already-heated milk. Water is steam; therefore, if there is too much water in the milk, it will be less creamy. To ensure sufficient steaming time, keep your milk cold at 35 to 40 F; overheating denatures proteins, compromising the flavor and aroma of the milk. The optimum temperature is 140 to 150 degrees Fahrenheit (60 to 66 C).
2. Use a metal pitcher and store it in the fridge before use (to keep it colder). Because the colder the milk gets, the more time you have to perfect your texture. Forgot to refrigerate your pitcher! Don’t worry, all is not lost. Just rinse it in cold water before starting up and then steaming away!
3. Use a kitchen thermometer or, like the experts, rest your hand on the side of the pitcher to carefully monitor the milk’s temperature. When you can’t touch it because it’s too hot, steaming is complete.
4. Try not to leave steamed milk standing for too long. Pour the steamed milk into the espresso milk immediately. And you shouldn’t re-heat steamed milk. Because the proteins are broken down during steaming. It won’t steam the same way again once it’s been steamed, and the flavor will be changed.
5. Keep the nozzle of the steam wand about a half-centimeter below the milk’s surface, near the pitcher’s side but not against it, to maximize the amount of air supplied. Be sure to not move the pitcher. The steam’s force will reduce the air bubbles (emulsion), forming air bubbles (emulsion). Smaller bubbles produce more stable foam as a result of this.
6. To begin the milk stretching, bring the nozzle of the steam arm towards the surface of the milk until it breaches the milk surface ever so slightly. This will add more air into the milk by literally “stretching” the proteins in the milk and creating a thicker, creamier texture in the milk.
7. Let the milk steam until you hear a sucking sound. During stretching, when air is sucked in, a hissing noise will be heard. You should hear something like paper tearing or static (“tss-tss-tss”). If you hear this, you’re doing it correctly. Adding more air results in thicker milk, while adding less air results in thinner milk.
8. Before starting and after completion of the steaming process, always wipe and purge your steam wand. Steam purging helps to clear the wand of the milk residue leftover from a previous drink. If left, it will dry and clog the nozzle.
How to steam milk with an espresso machine (Basic steps)
Now you’re ready to make your steamed milk. You’ve got your espresso machine and a metal pitcher (or handheld thermometer), plus fresh whole milk which you will want to use for steaming the milk. The following instructions will teach you how to use the espresso machine with a steam wand and create the steamed milk for a perfect cup of coffee, so read carefully!
Step #1: Prep for the Steaming
Always begin with milk as cold as possible — it absorbs more air and gives you more time to perfect its texture. Alternatively, rinse it with ice-cold water then place it in a fridge for a few minutes to chill. Using fresh whole milk (or oat milk for vegetarians), fill your milk pitcher to just below the spout, about ¾ cup. Pouring your cold milk just below the V nudge of the pitcher is generally advised.
Step #2: Make the Espresso
Grind and tamp your coffee. After tamping your coffee, simply place the portafilter on top of it and push the button to begin brewing. A shot of espresso takes around thirty seconds to brew, but it varies from machine to machine. Pour two shots of espresso into a mug.
Step #3: Steam the Milk
Let’s steam things up now.
Insert the tip of the steam wand into the milk, so that the tip is about half an inch below the surface.
To create a “whirlpool” effect in the milk, swirl the pitcher in a clockwise (or counterclockwise, whichever is more natural for you) motion. The froth will be evenly distributed throughout the milk to produce an even texture as a result of this.
To add air into the milk and break up larger bubbles, gently move the pitcher up and down, as well as around the wand. The bubbles should get smaller in size with time.
For a Flat White, stretch the milk by around 20 to 25% in height; for a Latte, stretch it by 30 to 35%; and for a Cappuccino or Macchiato, stretch it by 50%.
Step #4: Finish Steaming
Continue steaming until you make a texture that is most to your liking. The milk should be steamed until it doubles in volume. Move the wand’s tip slowly into the milk after it has reached this point to spread the texture evenly in the milk. Turn off the wand and remove it from the pitcher. Wipe the wand with a paper towel or clean kitchen towel. Purge the nozzle by turning it on for 1 second. The final texture should resemble wet paint or melted ice cream, with a smooth and velvety appearance and mouthfeel.
Step #5: Pour
Gently tap the pitcher on the counter to break down any large bubbles. Pour the steamed milk into the middle of the espresso, ending with the microfoam on top to create latte art if desired.
How to steam milk without a steam wand
Don’t own an espresso machine with a steam wand? That’s okay, you can still make your morning cappuccino. I’ll run through some of the ways that require basic methods using household items found in every home kitchen!
Method #1: With A Automatic Milk Frother
Out of all these methods, the most convenient way to steam milk is with an automatic milk frother if you don’t have an espresso machine with a steam wand. You can set it up in the morning, go away to prepare your breakfast, then return to heated, foamed milk ready to be poured into your espresso.
Pour the milk, close it, plug it in, and press start on your frother. The metal rod will spin and vibrate, pumping air into milk creating one foamy, delicious drink. Lower the wand into the pitcher if you want a thinner consistency.
It’s that simple with an automatic frother. It’s also the only option that doesn’t need you to preheat the milk, as the others do.
Method #2: With A Handheld Milk Frother
A handheld frother is a budget alternative that is simple to use, fast and simple to clean. However, you will have to compromise milk texture. It does a good job with steaming milk, but not as much with silky foam. Simply put the frother into milk and turn it on. The milk will expand in volume, resulting in big bubbles.
Method #3: The good ol’ shake
You don’t have to use any special approach for this! Fill a mason jar or container halfway with milk. Make sure the lid is tightly sealed. Do the “cha-cha” by shaking it back and forth, left to right, and side to side. You won’t get that perfect smooth milk with this approach, but when you’re in a rush and want that steamed milk, it is a fast solution.
Method #4: With A French Press
Make sure you have the amount of milk you’ll need before heating it in the microwave. Pour your warmed milk into your French Press. You don’t want it to get more than halfway full. The milk level should be higher than the steel filter’s lowest point. After that, place the lid on top of the press and begin pumping! Pump up and down repeatedly until the milk doubles in volume and forms the microfoam.
If you’re not sure what type of pump to use, experiment with a variety of large, deep pumps versus tiny, light ones. This can give you a good amount of control over the froth or silkiness of the milk.
Method #5: In a Microwave
Pour the milk into a glass jar with a secure lid (a Mason jar or jam jar will work fine). Then, shake the hell out of the milk. Don’t forget to put the top on first! Pour your foamed milk into a microwave-safe dish and heat it for 30 seconds in the microwave. This will cause the proteins in the milk to heat and create the steamed milk with frothy consistency. Pour this into your coffee and enjoy.
Method #6: With a saucepan and balloon whisk
Even if you don’t have any of the items listed above, you can still create steamed milk even on a stovetop. Place a saucepan on the stove over low-medium heat and pour your milk. Start whisking with a balloon whisk as the milk heats (the type of whisk you’d use to whip egg whites or whipped cream) until you get that creamy consistency. You may also use a hand blender, but be careful not to splash milk all over the place.
Drink recipes that use steamed milk
Steamed milk is commonly used to make a variety of coffee and espresso beverages. Latte, for example, comprises one-third espresso, one centimeter of foam, and two-thirds steamed milk. Steaming milk is typically best for lattes, cappuccinos, and other hot beverages.
Final Thoughts
So there you have it, the detailed guide on steaming milk at home to get that milky feel you experience in a cafe. While using a steam wand is the most preferred approach to steam milk, there are numerous methods to create that mouth-watering, delicious, creamy milk. Don’t let the cost or equipment prevent you from making a great cup of caffeine. The desire to learn is what matters most here.
If you have any queries related to any of these issues, please do not hesitate to ask! I love it when you ask questions!
Happy Steaming!
Taimoor followed his passion to become a coffee connoisseur and now travels the world to visit the most popular coffee shops. His cupboard is also stocked with a collection of brewing gadgets. He loves to drink Death Wish Coffee’s dark roast and highly caffeinated coffee grounds when he needs a boost of energy.
