Steaming and frothing for a latte is much like steaming and frothing for a cappuccino, with a slight twist. As with so many things in coffee brewing, there’s a right way and a wrong way to go about it. In this case, order is key and the steamed milk is the star of the show. The froth is mainly added for texture and visual impact (as seen in above picture). Follow these four steps to a proven fantastic latte time and time again.
Fill your frothing pitcher with milk, but careful not to fill over half way as you will need room for expansion as you steam and froth.
Place pitcher under steam wand and fully submerge steam wand tip. Turn on full power.
Ensure the top of the wand now sits just under the milk’s surface. Do not completely remove the wand from the milk during the steaming process.
Keep wand in milk until pitcher is almost too hot to hold. If milk seems to be taking too long to heat up, lower the wand to the bottom of the pitcher briefly to heat the milk, then raise back up to just underneath the surface. Once froth looks like picture below, you’re all done! Pour immediately into coffee cup with shot of espresso.