Milk steaming with a pitcher: heat and texture for cappuccino

Match pitcher size to the drink

An oversized pitcher makes the whirlpool hard to control. For one cappuccino, 350–600ml is usually enough.

Two phases: stretch then roll

1. Short stretch: tip just under the surface to introduce fine air in the first seconds.
2. Roll: bury the tip slightly to spin and collapse big bubbles into microfoam.

Stop at 60–65°C

Past ~70°C milk tastes scalded and loses natural sweetness. Use a thermometer while training, then learn the side-of-pitcher feel.

Purge and wipe immediately

Wipe the steam wand after every drink and purge briefly — dried milk blocks holes fast.