Which is a best practice for steaming milk?

Monitoring temperature and texture carefully is essential for steaming milk effectively. This practice ensures that you achieve the desired microfoam quality, which is crucial for creating creamy, velvety textures in your beverages. When steaming, the milk should reach a temperature between 150°F to 155°F (65°C to 68°C) to achieve optimal sweetness and texture without scalding the milk.

Furthermore, being attentive to the texture helps in creating a fine microfoam, which is vital for latte art and enhancing the overall mouthfeel of the drink. Proper monitoring allows the barista to control the steaming process, making adjustments as necessary to avoid overheating or producing large bubbles that can ruin the texture.

In contrast, steaming for longer than necessary can overheat the milk, leading to burnt flavors and undesirable textures. Using only cold milk may not provide the best results, as it would require a longer steaming time, increasing the risk of overheating and compromising quality. Preheating the milk is generally not recommended since it can lead to unnecessary temperatures before the steaming process begins, reducing the barista’s control over the final product.