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How to make perfect microfoam milk?

Microfoam is the silky smooth milk foam with small, uniform bubbles that we associate with many espresso-based drinks. Find out how to make it...

For the perfect microfoam on your cappuccino, latte macchiato or other espresso-based drink, you just need a little practice.

You can froth the milk into a thick and glossy “microfoam” that's nearly double the volume of the original milk, using the steam wand. Here's how:

  1. Start with cold milk and a cold pitcher (jug)
  2. Purge your steam wand to get rid of any residual water or build-up
  3. Fill the pitcher to 1cm below the start of the spout
  4. Submerge the tip of the steam wand just below the surface of the milk and froth until the milk almost doubles in volume. This step is called “aerating” or “stretching”.
  5. Make sure the tip of the wand is near the surface of the milk, because it needs to draw air from the milk’s surface to produce the froth.
  6. Once the milk has doubled in volume, lower the steam wand into the milk, tilting the pitcher to obtain a vortex in the milk, until the pitcher is almost too hot to hold. This step is called “texturing”.
  7. Gently swirl the milk in the pitcher and tap against the counter to release any bubbles.
  8. Your beautifully foamed milk is all ready to pour.

Remember to purge and clean the steam wand once you’ve finished!

Enjoy your authentic-tasting espresso drink at home with the KitchenAid Espresso Machine.

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