04 Dec How to froth like a pro

There’s nothing quite like a velvety cappuccino or creamy latte—especially when you’ve made it yourself. If you’ve got a home espresso machine with a steam wand, you’re already halfway there! The secret to café-worthy drinks? Mastering the art of milk frothing. It might take a little practice, but once you get the hang of it, you’ll be pouring silky, foamy goodness like a true home barista.

Start with cold milk and a clean, chilled metal pitcher—whole milk gives the richest foam, but you can use alternatives like oat or almond (just make sure they’re barista versions). Submerge the steam wand just under the surface and turn it on full blast. You’ll hear a hissing sound – this is where air gets incorporated to create foam. After a few seconds, lower the wand deeper to heat the milk and swirl it into a smooth, glossy texture. Aim for a temperature around 60–65°C – warm to the touch, but not scalding. Tap the pitcher and give it a little swirl to pop any big bubbles and smooth out the texture. Then? Pour and enjoy your homemade masterpiece—latte art optional but encouraged! ☕✨