[{"data":1,"prerenderedAt":174},["ShallowReactive",2],{"doc-\u002Fbrewcraft\u002Fdocs\u002Fmilk-steaming":3},{"id":4,"title":5,"body":6,"description":166,"extension":167,"meta":168,"navigation":169,"path":170,"seo":171,"stem":172,"__hash__":173},"docs\u002Fdocs\u002Fmilk-steaming.md","Milk Steaming and Microfoam",{"type":7,"value":8,"toc":159},"minimark",[9,13,22,27,57,61,129,133,151],[10,11,5],"h1",{"id":12},"milk-steaming-and-microfoam",[14,15,16,17,21],"p",{},"Great milk drinks come down to ",[18,19,20],"strong",{},"microfoam",": milk textured so finely it pours like wet paint and folds into the espresso — silky, glossy, and integrated, not stiff meringue-like foam that sits in a separate layer. Steaming happens in two phases, stretching then texturing, and the whole thing is easiest on steam-strong machines.",[23,24,26],"h2",{"id":25},"before-you-start-machine-and-milk","Before you start: machine and milk",[14,28,29,30,35,36,40,41,44,45,48,49,53,54,56],{},"Steam power decides how forgiving this is. The ",[31,32,34],"a",{"href":33},"\u002Fbrewcraft\u002Fproducts\u002Fflux-machine","Flux"," (heat exchanger) and ",[31,37,39],{"href":38},"\u002Fbrewcraft\u002Fproducts\u002Fduo-machine","Duo"," (dual boiler) can brew and steam at the same time, so you texture milk without waiting. Single-boiler machines like the Solo and Pico steam well too, but you must switch modes and ",[18,42,43],{},"wait roughly 60-90 seconds"," for the boiler to climb to steam temperature — pull your shot first, then switch to steam. Use a ",[18,46,47],{},"cold"," ",[31,50,52],{"href":51},"\u002Fbrewcraft\u002Fproducts\u002Fmilk-pitcher","milk pitcher"," and ",[18,55,47],{}," milk. Whole milk foams most easily thanks to its fat and protein; oat milk is the best plant-based option; lower-fat and other plant milks work but are less forgiving.",[23,58,60],{"id":59},"the-numbered-steps","The numbered steps",[62,63,64,71,77,83,97,107,117,123],"ol",{},[65,66,67,70],"li",{},[18,68,69],{},"Fill the pitcher"," with cold milk to just below the spout weld. Underfilling gives you too little to work with; overfilling leaves no room for the milk to expand as it aerates.",[65,72,73,76],{},[18,74,75],{},"Purge the steam wand"," briefly into a cloth or drip tray to clear condensed water before the tip touches the milk.",[65,78,79,82],{},[18,80,81],{},"Insert the tip just below the surface and open steam fully."," Position the wand slightly off-center to set up flow.",[65,84,85,88,89,92,93,96],{},[18,86,87],{},"Stretching \u002F aeration phase."," Keep the tip near the surface so it makes a gentle, steady \"tss-tss\" hiss — each hiss is a small bite of air introduced into the milk. Aerate about ",[18,90,91],{},"2-4 seconds for a latte"," (thin foam) and ",[18,94,95],{},"4-6 seconds for a cappuccino"," (more foam). Aerate early, while the milk is still cold; once it warms past body temperature it will no longer take on air smoothly.",[65,98,99,102,103,106],{},[18,100,101],{},"Texturing \u002F rolling phase."," Submerge the tip slightly deeper and angle the pitcher so the milk spins in a ",[18,104,105],{},"whirlpool \u002F vortex",". The spin pulls the big bubbles down and shears them into fine microfoam. Keep it rolling until the surface looks smooth and shiny, like wet paint, with no visible bubbles.",[65,108,109,112,113,116],{},[18,110,111],{},"Stop at 60-68°C (140-155°F)."," This is where milk tastes sweetest. By feel, the pitcher becomes too hot to hold for more than a second — that is your cue. ",[18,114,115],{},"Never exceed about 74°C (165°F)"," or the milk scalds and loses its sweetness. A thermometer removes the guesswork.",[65,118,119,122],{},[18,120,121],{},"Turn off the steam BEFORE removing the wand."," Cutting steam first prevents spraying milk everywhere. Then immediately purge the wand and wipe it with a damp cloth so milk cannot dry inside the tip or on the wand.",[65,124,125,128],{},[18,126,127],{},"Tap and swirl."," Give the pitcher a firm tap on the bench to pop any remaining large bubbles, then swirl continuously to keep the microfoam glossy and integrated until you pour.",[23,130,132],{"id":131},"quick-reference","Quick reference",[134,135,136,139,142,145,148],"ul",{},[65,137,138],{},"Cold pitcher, cold milk, filled just below the spout weld.",[65,140,141],{},"Aerate first (near the surface), then texture (submerged, spinning).",[65,143,144],{},"Latte ~2-4s air; cappuccino ~4-6s air.",[65,146,147],{},"Target 60-68°C; hard limit ~74°C.",[65,149,150],{},"Steam off before wand out; purge and wipe every time.",[14,152,153,154,158],{},"New to your setup? Start with ",[31,155,157],{"href":156},"\u002Fbrewcraft\u002Fdocs\u002Fgetting-started","getting started",".",{"title":160,"searchDepth":161,"depth":161,"links":162},"",2,[163,164,165],{"id":25,"depth":161,"text":26},{"id":59,"depth":161,"text":60},{"id":131,"depth":161,"text":132},"How to steam milk into silky microfoam for lattes and cappuccinos on a BrewCraft machine.","md",{},true,"\u002Fdocs\u002Fmilk-steaming",{"title":5,"description":166},"docs\u002Fmilk-steaming","zE1Gk8M0cSyMMLPLhW24IxjOLferLJjeNqduyEVBBmM",1784149344510]