Layers of milk


New member
Mar 27, 2016
Hello guys,

I am having some difficulties with my steamed/frothed milk, I hope You guys can help me with this problem I am about to do my best to describe the problem enough for you to understand it easily.

As I turn the steam dial on I let the wand surfing the surface of the milk to stretch it (inserting air into the milk) until it hits 4/3 of its initial volume, then I drown the wand under the surface, so I continue to steam it without inserting any additional air into the milk and I wait until the pitcher gets "too warm to hold". During whole process I am creating "vortex" so the milk circles in the pitcher. After I turn off the steam dial (I clean it..) I tap the pitcher once, I give it 4-5 more circles and I start pouring..

This is when I encounter my problem.. I know it only follows physical laws, but the milk is layered into 3 layers. The first one on top is very rich foam, the second one is "the right" microfoam I need for latte art and the last - bottom layer is only steamed milk without any foam. I tried to do sketch for you guys, I hope you get it..


If I understand latte art right, the steamed milk should be the same nice velvet texture from the top to the bottom.. Whats the mistake I have been doing? Thank You very much guys!


New member
Oct 10, 2013
Milwaukee, WI
You can play with the amount of stretching vs texturing; more or less depending on the power of your steam wand may change things.

A couple years ago I stopped skimming/plunging the tip, and start with the tip submerged may 1/4" and never move the pitcher up or down; as the volume of the milk increases the tip in essence is going lower. Seems to work for me and simplify things.


New member
Feb 20, 2019
it is but it is not working all the time it's quite difficult to maintaining these things while you making it by your own