How to froth perfect milk for cappuccinos and flat whites

Summary: A good steamed milk transforms your coffee. Here you'll learn the barista technique for achieving a creamy texture, brilliant microfoam, and ideal temperature.

1. Choose the right milk

Whole milk produces a more stable and sweeter foam due to its fat content. If you prefer plant-based options, use "Barista" versions (oat, soy, or almond), which resist steam better.

2. Ideal temperature

Froth up to 60–65°C . Above 70°C destroys proteins and natural sweetness. Use a thermometer or rely on feel: when you can't hold the jug for more than 2 seconds, stop the steaming.

3. Step-by-step barista technique

1. Fill the pitcher one-third full with cold milk.
2. Insert the rod just below the surface to create air (stretching phase).
3. When the milk increases in volume, lower the whisk to create a whirlpool (texturizing phase).
4. Stop the steam at 60–65°C and tap the jug gently to remove large bubbles.

4. Texture according to the drink

• Cappuccino: more airy and lighter foam.
• Flat White: silky microfoam with lower volume.