Steamed milk

Milk steaming is the process used by barrista's to texturise and heat milk for use in espresso beverages such as Flat White, Latte and Cappucino.

Pressurised steam is purged from a steam wand on an espresso machine, into a jug with cold fresh milk in it. Causing a swirling motion in the milk. The steam causes the milk to expand as it warms and froth as air bubbles are introduced into the milk. Barrista are trained to control the amount of heating or frothing is caused by the wand, and produce the various espresso beverages using this technique. Steamed milk appears velvety, and Thicker - more like cream than milk. A well steamed milk will have small air bubbles in it, over-heating the milk will be 'burnt' which results in a souring of the milk - breaking down the proteins in the milk - some cultures prefer this characteristic in some of their espresso adding sugar to counteract; burnt milk is alikened to microwaved milk.