4. Pour the milk into the metal pitcher you use with your espresso machine.

( the milk
should not exceed half the total volume of the pitcher.)
5. Quickly turn on the steamer function of espresso machine. Switch it on for 5 to 10
seconds before turning it back off.
6. Place the milk beneath the steam wand. Position the pitcher so that the steam wand
touches the surface of the milk, dipping slightly beneath it.
The steam wand and milk should meet at an approximate 15 degree angle.
The goal is reduce the amount of air introduced into the milk at the surface, thereby
preventing dry foam from forming on top while creating tinier bubbles all throughout
the milk.
7. Turn on the steamer. Switch on the steamer function to full pressure. Stretch the
milk as it steams by moving the tip of the wand around the surface.
The volume of the milk will gradually increase. You'll need to keep the tip of the
wand beneath the milk the entire time, though.
If the process is working correctly, it should sound similar to the noise paper makes
when being torn.
8. Submerge the wand further. Once the volume of the milk has increased by roughly
two-third, dunk the tip of the steam wand further beneath the surface.
Tilt the pitcher further, stopping at an angle that creates a rapid spin in the milk.
During this time, the fine air bubbles you previously created in the milk will be mixed
throughout.
9. Stop once the pitcher becomes hot. Keep one hand on the side of the pitcher during
the process. When the metal pitcher becomes too hot to comfortably touch, the milk
should be ready. Switch off the steamer and remove the pitcher.

More precisely, the milk should reach a temperature of approximately 153 degrees
Fahrenheit (67 degrees Celsius). The maximum temperature is 158 degrees Fahrenheit
(70 degrees Celsius).[2] Use a food thermometer if you want to be precise.
After removing the pitcher, purge the steam wand as you did before and wipe it clean
with a damp cloth.
10. Remove any bubbles. Gently swirl the pitcher in your hand and knock the bottom
against the table or counter once or twice.
Agitating the milk in this manner should pop any large air bubbles.
The texture and appearance of the milk should cause it to look similar to wet paint