How to Create Foam

Microfoam is the silky smooth milk foam with small, uniform bubbles that we associate with many espresso-based drinks. Here's how to froth milk:

Start with cold milk and a cold pitcher (jug)
Purge your steam wand to get rid of any residual water or build-up
Fill the pitcher to 1cm below the start of the spout
Submerge the steam wand's tip just below the milk's surface and froth until the milk almost doubles in volume. This step is called “aerating” or “stretching”.
Make sure the tip of the wand is near the surface of the milk because it needs to draw air from the milk’s surface to produce the froth.
Once the milk has doubled in volume, lower the steam wand into it, tilting the pitcher to obtain a vortex in the milk until the pitcher is almost too hot to hold. This step is called “texturing.”
Gently swirl the milk in the pitcher and tap against the counter to release any bubbles.
When foamed, the milk is ready to pour.
Remember to purge and clean the steam wand once finished.