Steamed milk is milk that has been heated while air is incorporated into it, resulting in a smooth, creamy texture characterized by small, fine bubbles known as microfoam.
The Process of Steaming Milk
During the steaming process, a specific technique is employed to achieve its distinct characteristics. As the milk heats, air is pulled into the heating milk, creating a spinning effect. This controlled aeration is crucial for developing the desired consistency. The steam wand introduces air into the liquid, and the swirling motion helps to distribute these air pockets evenly throughout the milk.
Characteristics and Texture: Microfoam
The primary outcome of proper milk steaming is the creation of microfoam. This term refers to the small bubbles that are produced, which are key to the milk's smooth and creamy texture. Unlike larger, more erratic bubbles found in frothed milk, microfoam is integrated seamlessly into the liquid, giving it a velvety mouthfeel and a glossy appearance. This makes steamed milk ideal for beverages like lattes and cappuccinos, where it can be poured artfully (latte art) and provides a luxurious body to the drink.
Steamed Milk vs. Frothed Milk
While both steamed and frothed milk involve adding air to milk, there's a significant difference in their final texture:
| Feature | Steamed Milk (Microfoam) | Frothed Milk (Macrofoam) |
|---|---|---|
| Bubble Size | Small, fine bubbles | Larger, more distinct air bubbles |
| Texture | Smooth, creamy, velvety | Lighter, airy, often stiffer |
| Consistency | Integrated with liquid, often glossy | More separate from liquid, less fluid |
| Common Use | Lattes, cappuccinos (for latte art) | Some cappuccinos, hot chocolate |
The core distinction lies in the air incorporation: steamed milk aims for a consistent integration of tiny bubbles, while frothed milk simply introduces larger air pockets, resulting in a more foamy, less creamy consistency.
