How to Froth Milk: Here’s How

Laatst bijgewerkt op: 13/10/2026

Lovers ofcappuccinos, lattes, and other milk-based coffees know how important it is to froth the milk properly. A nice layer of velvety-soft foam can almost turn a perfectly brewed espresso into a dessert. But what’s actually the best way to froth milk?

Every day, millions of people around the world enjoy a milk-based coffee—from a cappuccino to a flat white. In the Netherlands alone, we drink the 2022 National Coffee & Tea Survey , we drink 33.5 million cups of coffee per day, and 25% of coffee drinkers prefer a cappuccino. You can only make a good cappuccino with perfect microfoam, as it’s called.

Microfoam—what exactly is it?

Proteins are essential for silky foam. During the frothing process, millions of tiny air bubbles are injected into the milk. The proteins wrap around these air bubbles, creating a layer that prevents them from bursting. How beautiful the foam is and how long it “stands” in the coffee depends on a number of factors.

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Fat Content and Temperature

The fat content in milk plays an important role. The higher the fat percentage in the milk, the better the proteins can bind to the air bubbles during frothing. This results in a denser and firmer layer of foam. Whole (organic) milk is therefore a favorite among baristas. Do you prefer a plant-based option? Read here to find out which plant-based beverages are suitable for your coffee.

A second important factor for beautiful milk foam is temperature. The ideal temperature for microfoam, which allows you to create latte art, is around 60°C. Heating the milk above 70°C breaks down the milk proteins, resulting in a typical “boiled milk” taste and milk foam that collapses.

Milk Pitcher

You simply can’t froth milk properly or create latte art without a good milk pitcher. Ask ten latte art champions about their favorite milk pitcher, and you’ll get ten different opinions. But two things are important. The milk pitcher should taper toward the top, and the spout should have a smooth, tapered tip so you can easily control the thickness of the stream while pouring.

Getting Started with Frothing Milk

1. Before you start frothing, blow the water out of the steam wand. This prevents hot water from getting into the milk and, conversely, cold milk from being sucked into the espresso machine.
2. Fill the milk pitcher to just below the base of the spout. Then slide the steam wand into the milk pitcher through the spout, rotate the pitcher a quarter turn, and turn on the steam valve.
3. Slowly lower the milk pitcher down along the spout until you hear a soft hissing sound and a vortex forms. Hissing means foam; no hissing means the milk is just heating up.
4. Stretch the milk by lowering the milk pitcher gently and evenly until the frothed milk reaches about 1–1.5 centimeters below the rim of the milk pitcher. At that point, slide the milk pitcher back up so that the hissing stops and the milk is simply heating up.
5. When you can no longer hold the milk pitcher with your bare hand, the desired temperature has generally been reached, and you can turn off the steam wand.
6. After frothing, blow the milk out of the steam wand. This prevents the holes in the steam wand from getting clogged. Also, always remove any milk residue from the steam wand immediately after frothing using a slightly damp microfiber cloth, such as this one from Cafelat.

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Pouring Technique

Is the milk frothed well? Before pouring, tap the large bubbles to break them up, then swirl the milk until the surface has a nice sheen. This is a sign that the milk and foam are well blended.

If you’re pouring two cappuccinos, the first one will always have a thicker layer of foam. That’s why it’s important to first pour about a third of the milk into another milk pitcher. After pouring the first cappuccino, pour the milk back into the other pitcher, swirl it briefly, and then pour the second cappuccino. This way, you’ll have two identical cappuccinos, and the milk will have the right consistency for creating latte art.

If your milk foam is a bit too lumpy for a cortado, latte, or flat white, feel free to pour a small amount of milk down the sink after swirling.

Practice makes perfect

Foaming milk properly takes practice. To avoid having to pour hundreds of liters of milk down the drain, consider adding a drop of biodegradable dish soap to cold water and frothing the mixture that way. It works exactly the same as when you froth milk.

Foaming Milk by Hand

For those who don’t have an espresso machine with a steam wand or a milk frother, there are other ways to froth milk. A simple method is to use a whisk or an electric mixer.

Heat the desired amount of milk in a saucepan until it’s just below a boil. While heating, whisk the milk vigorously with a whisk until air bubbles form, the volume doubles, and you get a nice layer of milk foam. It takes a little practice, but with patience and persistence, you can still create a reasonably good foam this way.

Tip: If you’re using only a small amount of milk, it can help to tilt the saucepan slightly.