How to Create Better Milk Texture for Lattes and Cappuccinos

Good milk texture should look glossy, smooth and almost paint-like rather than bubbly or foamy.

Start with cold milk and a cold pitcher. Position the steam wand just below the surface of the milk and introduce a small amount of air during the first stage of steaming. You should hear a gentle tearing sound rather than loud bubbling.

Once enough air has been incorporated, raise the pitcher slightly so the steam wand sits deeper in the milk. The goal is to create a swirling motion that blends the foam and liquid together.

Avoid overheating. Milk that becomes too hot can lose sweetness and develop a flat, cooked flavor.

After steaming, gently tap the pitcher on the counter to remove larger bubbles and swirl the milk until the surface becomes smooth and glossy.

The goal is not to create as much foam as possible. Great milk texture comes from producing very small, evenly distributed bubbles known as microfoam.

With practice, the milk will pour more smoothly and give you greater control when creating latte art.