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It feels like no matter how hard I practice, milk texture is one of those things that are still always hit or miss for me. This one happened to turn out way better than usual and made me happy, so thought I’d share.
Anyone else have any tips for more consistent milk steaming?
I wish I had some, but I honestly just follow all the standard guides I see online. Start with the wand just below the surface and inject air (paper tearing sound) for around 6 seconds, then bury the wand a bit deeper and find the right angle for a vortex, then keep it spinning until the pitcher is too hot to touch. Tap the pitcher a few times and swirl it around for a bit to pop the large surface bubbles and pour.
I follow this exact set of steps every time, and I still don’t get consistent results. I think the problem lies with the vortex step, I can never consistently find the right angle that produces a strong enough vortex.