Frothing and Steaming Milk

Frothing milk for cappuccino and macchiato:

1. Fill one-third of a metal pitcher with cold milk. (We suggest whole milk.)
2. Position a liquid thermometer so that it does not touch the bottom of the pitcher.
3. "Clear" your steam nozzle by releasing steam through it.
4. Position your pitcher of milk under the steam wand so that the nozzle tip is just under the surface of the milk.
5. Activate the steam valve to create a vortex around the nozzle tip where the air is drawn down into the milk.
6. Slowly lower the pitcher to achieve proper texture of foam.
7. Close steam valve when the temperature reaches between 140-150 degrees. Note that most liquid thermometers take some time to respond to temperature changes. Stopping the steaming process at a lower appparent temperature will, in fact, show the final milk temperature is 5-10 degrees higher.
8. Remove pitcher and wipe the steam wand with a clean, damp cloth.
9. Clear the steam nozzle again.

Steaming milk for cafe au lait and caffe latte:

1. Fill one-third of a metal pitcher with cold milk. (We suggest whole milk.)
2. Position a liquid thermometer so that it does not touch the bottom of the pitcher.
3. "Clear" your steam nozzle by releasing steam through it.
4. Position your pitcher of milk under the steam wand so that the nozzle tip is immersed into the milk.
5. Activate the steam valve to allow the steam from the nozzle tip to quickly heat the milk.
6. Steam milk to 140-150 degrees. Note that most liquid thermometers take some time to respond to temperature changes. Stopping the steaming process at a lower appparent temperature will, in fact, show the final (milk temperature is 5-10 degrees higher.
7. Close the steam valve when desired temperature is reached.
8. Remove pitcher and wipe the steam wand with a clean, damp cloth.
9. Clear the steam nozzle again.

NOTE: Different types of milk  steam differently. Practice makes perfect!