Frothing milk may seem like a simple step, but for a barista, it’s an essential art form. The goal is to create microfoam—silky, textured milk that enhances the taste and feel of your espresso-based drinks. Whether you’re making a creamy latte or a foamy cappuccino, understanding how to froth milk properly can elevate your coffee game dramatically.

Start with cold, fresh milk and the right pitcher. Full-fat milk is best for beginners due to its high protein and fat content, which helps create stable foam. Position the steam wand just below the milk’s surface and introduce air gently until you hear a soft hissing sound—this is called “stretching.” Once the milk has expanded slightly, submerge the wand deeper to swirl the milk and break down larger bubbles.

Temperature control is crucial. Stop frothing when the milk reaches around 60–65°C (140–150°F). Overheating will scald the milk, ruining its sweetness and smooth texture. Once frothed, give the pitcher a tap and swirl to integrate the foam evenly. The result should be a glossy, paint-like consistency—ideal for pouring latte art or topping a cappuccino.

Practicing milk frothing isn’t just about visuals; it's about balance and taste. The microfoam enhances mouthfeel and blends seamlessly with espresso, delivering that café-quality finish. Whether you’re using a home espresso machine or a steam wand at the shop, mastering this skill is key to transforming your milk-based beverages from ordinary to exceptional.