How to steam milk with a steam wand

Set up: jug, milk and wand

A stainless steel jug with a pointed spout is the standard tool. Around 350 ml suits one drink and 600 ml suits two. Fill it to just below where the spout starts, which leaves room for the milk to grow. Start with milk straight from the fridge: cold milk gives you more time to stretch and texture before it gets too hot.

Before you start, open the steam valve for a second or two with the wand pointing into the drip tray. This purges condensed water so it does not dilute the milk. Some machines take a little while to switch from brewing to steam temperature, so wait until the steam is dry and strong.

• Jug: stainless steel, 350 ml for one drink, 600 ml for two
• Milk: cold, filled to the base of the spout
• Wand: purged, with a damp cloth ready
• Optional: a jug thermometer while you learn

Stretching and texturing step by step

The wand position changes once during the process. Near the surface it pulls in air. Deeper down it spins the milk and breaks large bubbles into tiny ones.

1. 1

   Put the wand tip into the milk just off-centre, about 1 cm below the surface, before opening the steam.

2. 2

   Open the steam fully. Lower the jug slowly until you hear a soft, steady hiss like paper tearing. That is air going in.

3. 3

   Keep the tip near the surface as the milk rises. Stretch a little for a flat white and longer for a cappuccino.

4. 4

   When you have enough volume, raise the jug so the tip sits deeper and against one side. The milk should spin in a whirlpool.

5. 5

   Keep spinning until the jug is hot to hold, about 55 to 65 °C. Turn the steam off before you take the wand out.

6. 6

   Wipe the wand with a damp cloth at once and purge it again for a second.

7. 7

   Tap the jug on the worktop to pop big bubbles, swirl until the milk is glossy, then pour.

How much air for each drink

The drink you are making decides how long you stretch. Less air gives thin, silky milk that blends with the espresso. More air gives thick foam that sits on top.

Which milks foam best

Whole cows milk is the easiest to learn on because its fat and protein give a stable, sweet foam. Semi-skimmed foams readily but the bubbles can be stiffer and drier. Skimmed milk makes lots of foam that breaks down quickly.

For plant milks, look for barista versions. They are made to hold foam under steam, while standard cartons often split or go thin. Oat barista milks are a popular choice, and soy and some almond barista blends work well too. Whatever you use, keep it cold and avoid steaming past about 65 °C, where milk starts to taste flat and cooked.

If you would rather press a button than learn the wand, see our steam wand or milk frother comparison and the best espresso machines with automatic milk texturing.

Common steaming problems

Big, soapy bubbles usually mean the tip was too high or you stretched too late, when the milk was already warm. Screaming or squealing means the tip is too deep or the jug is getting too hot. If there is no whirlpool, angle the jug a little and move the tip off-centre. Weak steam that barely moves the milk often points to a blocked wand tip or a machine that needs descaling.

If you want a machine built around a wand, our guides to the best espresso machines for beginners and bean-to-cup machines with a steam wand are good places to start.

Note:Steam wands and jugs get very hot. Keep fingers away from the tip, and point the wand into the drip tray when purging.

Frequently asked questions

What temperature should steamed milk be? Around 55 to 65 °C. That is roughly when the jug becomes too hot to hold comfortably. Go much hotter and the milk loses sweetness and the foam breaks down.

Why will my milk not froth with the steam wand? The usual causes are milk that is not cold, a wand tip held too deep, weak steam from scale or a blocked tip, or a plant milk that is not a barista version.

Can I re-steam milk left in the jug? It is best not to. Reheated milk will not stretch properly and tastes flat. Steam only what you need for each drink.

How do I use the milk frother on an espresso machine? If it is a wand, follow the steps above. If it has a removable panarello sleeve, the sleeve adds air for you, so hold it just below the surface and keep the milk moving until hot.