Milk Frothing & Microfoam

Good milk foam is not airy but silky and glossy: fine-textured, smooth and flowing. This texture is called microfoam – the foundation of every latte-art pattern.

The right milk

Cold whole milk (straight from the fridge) is the easiest, because the higher fat content makes stable, creamy foam. Many oat and barista plant drinks work well too.

Stretch and roll

Briefly “stretch” (pull in air, a soft hiss) right at the start – just a few seconds. Then lower the wand slightly and let the milk “roll” so the air distributes finely.

Temperature

Aim for about 60–65 °C. If the pitcher feels too hot to hold, it is usually already too much – sweetness suffers and the texture turns coarse.

Common mistakes

• Stretching too long → big bubbles instead of microfoam.
• Too hot → scorched taste, coarse foam.
• Not tapping/swirling → bubbles stay; tap and swirl briefly.