🥛💨 (NO CUTS ) HOW TO STEAM MILK FOR LATTE ART USING YOUR SAGE/BREVILLE HOME ESPRESSO MACHINE

Very important! Generally, there are 2 key stages during milk steaming.

💨 AERATION = forming bubbles

🌀 WHIRLPOOL = incorporating the bubbles into the milk

I can’t stress this enough! ⤵️

✅ Take your time and apply the aeration in a gentle way. Aim for a smooth “hissing” sound. This will ensure the milk will be silky and creamy, and you’ll achieve a nice micro-foam which can easily be integrated with the espresso in the cup.

❌ Not introducing enough air will produce a very thin layer of foam which will prove very difficult, if not impossible, to turn into latte art.

❌ Introducing air too aggressively will result in a dry foam which is equally challenging to work with when pouring latte art.

Once the aeration is underway, the milk should start moving in a circular pattern (“whirlpool” or “vortex”). This is key to incorporate everything together, milk and bubbles, and result in an ideal texture. Keep a steady grip and maintain the whirlpool throughout the entire duration of the process.

After sufficient aeration has been applied, raise the milk pitcher ever so slightly, so you’re not letting in any more air, and focus on maintaining a consistent whirlpool until the end. Continue until you reach the desired milk temperature.
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