Milk steaming basics for silky microfoam
Get glossy, paint-like microfoam for flat whites and lattes.
Theo Adeyemi
Coffee Educator · AST · 5 June 2026 · 1 min read
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TL;DR
- Stretch first (air), then texture (swirl) - no big bubbles.
- Aim for 60–65°C; too hot scalds the sweetness.
- Tap and swirl before you pour.
Full read
Silky milk is half of a great flat white. The goal is microfoam - glossy, wet paint, not stiff bubbles.
Two phases
First 'stretch' by keeping the tip near the surface to add air. Then submerge slightly to 'texture', spinning the milk into a whirlpool until it's smooth and warm.
#milk#espresso#latte-art
Written by
Theo AdeyemiCoffee Educator · AST
SCA Authorised Specialty Trainer and brew-guide obsessive.
More from Theo →Related questions
Tell us how you brew and we'll grind to match - whole bean, espresso, filter or cafetière. Whole bean stays freshest.
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