How To Steam Milk With Microfoam - With Your New Commercial Coffee Machine

Perfectly steamed milk is the backbone of café-quality coffee. Whether you’re crafting a silky flat white or a velvety cappuccino, microfoam is what separates an average cup from a memorable one. If you’ve just invested in a new commercial coffee machine, mastering milk steaming is essential for consistency, speed, and customer satisfaction.

In this guide, we’ll walk you through how to steam milk with microfoam, step by step, using your commercial espresso machine.

What Is Microfoam and Why Does It Matter?

Microfoam is made up of tiny, uniform bubbles that create a smooth, glossy texture. Unlike thick or bubbly foam, microfoam blends seamlessly with espresso, enhancing flavour and mouthfeel.

Benefits of microfoam:

• Creamy texture without dryness

• Better heat distribution

• Ideal for latte art

• Enhances coffee sweetness

What You’ll Need Before You Start

Before steaming, make sure you have:

• A commercial coffee machine with a steam wand

• Cold, fresh milk (full cream works best for beginners)

• A clean stainless-steel milk jug

• A damp cloth for cleaning the steam wand

💡 Tip: Always start with cold milk and a cold jug for better foam control.

Step-by-Step: How to Steam Milk with Microfoam

1. Purge the Steam Wand

Before inserting the wand into the milk, briefly release steam to remove any condensation. This ensures dry steam, which is essential for quality foam.

2. Position the Steam Wand Correctly

• Position the steam wand just below the surface of the milk and slightly off-centre

• Tilt the jug to create a gentle whirlpool

This setup allows air to be introduced evenly.

3. Stretch the Milk (Introduce Air)

Turn on the steam fully and listen for a soft hissing sound—not loud spluttering.

• Keep the wand near the surface

• Allow the milk to expand slightly (about 20–30%)

• This stage usually lasts 3–5 seconds

✔ This is where microfoam is created.

4. Roll the Milk (Texture the Foam)

Once the milk has stretched:

• Lower the steam wand deeper into the milk

• Maintain the whirlpool motion

• This breaks down bubbles into fine, glossy microfoam

The milk should look smooth, shiny, and paint-like.

5. Heat to the Right Temperature

Steam until the jug is almost too hot to touch (around 60–65°C).

🚫 Avoid overheating—milk above 70°C loses sweetness and texture.

6. Turn Off Steam and Clean the Wand

• Turn off the steam before removing the wand

• Wipe the wand immediately with a damp cloth

• Purge again to prevent milk residue buildup

Common Milk Steaming Mistakes to Avoid

• ❌ Over-aerating the milk

• ❌ Using warm or old milk

• ❌ Not purging the steam wand

• ❌ Letting bubbles sit without swirling

• ❌ Overheating the milk

A quality commercial coffee machine makes consistency easier—but technique still matters.

Practice Makes Perfect

Every machine behaves slightly differently, even within the same brand. Take time to practice, adjust wand positioning, and experiment with different milk types (full cream, oat, soy, almond) to understand how each reacts to steam.

With the right technique, your new commercial coffee machine will deliver barista-level microfoam every time—keeping customers coming back for more.