How to Steam Milk for Latte Art with HiBREW Espresso Machine

Steaming milk for latte art with HiBREW’s espresso machines—like the H10A, H10B, H10 Plus, and H7B—can be both simple and rewarding when you know the right steps.

If you’re a beginner eager to create silky microfoam and pour beautiful designs, this guide will walk you through every detail, so you can confidently practice with your HiBREW espresso machine or any similar model.

Why Perfectly Steamed Milk Is Essential for Latte Art

Before you even think about pouring a heart or rosetta, you need to master milk texture.

For latte art, your goal is a glossy, smooth microfoam—milk that looks like wet paint and flows easily.

If your milk is too bubbly or stiff, your designs will be blurry or nearly impossible to pour. On the other hand, if the milk is too thin and lacks body, it will simply disappear into the espresso instead of sitting on top, making it impossible to create any pattern.

What Beginners Need to Know Before Steaming Milk

Choose the Right Milk:

Whole milk with at least 3.5% fat is ideal for beginners. It’s naturally sweeter when steamed and produces a stable, creamy microfoam that’s easy to pour.

While non-dairy alternatives like oat milk, almond milk can work, it’s recommended to start with whole milk to learn the basics, as it’s more forgiving and consistent.

Start with Cold Milk:

Always use cold milk, straight from the fridge.

Cold milk gives you more time to introduce air and texture before reaching the target temperature, making it easier to control the process and avoid overheating.

Use the Right Jug:

Pick a jug that matches your cup size and fill it to about 1 cm below the spout. This amount helps create a quick vortex and gives you enough milk for proper texturing.

Jugs with a round spout are great for hearts and tulips, while narrow spouts work well for more intricate patterns.

*Most HiBREW Espresso Machines have a milk jug in the box, so you don't have to buy one.

Preparing Your HiBREW Machine

HiBREW machines are designed with beginners in mind. The one-hole steam wand tip slows down the steaming process, giving you more control and making it easier to learn. Some models also offer a three-hole tip for stronger steam power, which is great for intermediate users or larger milk quantities.

A key feature of many HiBREW models is the ability to adjust the steam temperature:

• Lower temperatures (125–135°C) provide gentler steam, giving you more time to texture the milk and reducing the risk of overheating—perfect for learning and plant-based milks.
• Higher temperatures (140–150°C) deliver stronger steam for faster frothing, but require quicker technique and are best for those with more experience.

For your first attempts, set the steam temperature to the lower end for a more forgiving experience.

Step-by-Step: How to Steam Milk for Latte Art

1.Purge and Position

Begin by purging the steam wand—turn it on briefly to clear any water. This ensures you’re working with dry steam.

Place the steam wand tip just below the milk’s surface, about half a centimeter deep and near the spout.

Tilt the jug slightly to either the 3 or 9 o’clock position and keep the tip about 1cm from the edge of the jug. This helps create the vortex needed for even texturing.

2. Aeration: Introducing Air

Turn the steam wand on fully. You should hear a gentle hissing sound—this means air is being drawn in and bubbles are forming.

With HiBREW’s one-hole wand, this process is slower, giving you more control. Keep the jug steady until you see the vortex; avoid moving it around.

Let the tip stay near the surface for the first 4–5 seconds. This is when you’re adding air, and the milk will expand slightly.

Aim for a subtle, paper-tearing sound. If you hear loud, splattering noises, the tip is too high; if you hear nothing, it’s too deep.

3. Texturing: Creating Microfoam

After the initial aeration, lower the wand tip just a bit deeper into the milk. This stops air from being added and starts the texturing phase.

The goal here is to create a whirlpool or vortex inside the jug. The spinning motion breaks down larger bubbles into tiny, uniform ones, resulting in silky microfoam. Hold the jug steady and let the milk spin. Watch as the surface becomes glossy and smooth, like wet paint.

4.Monitor Temperature

Continue steaming until the jug feels just too hot to touch—about 60–65°C (140–150°F). That's the optimal frothed milk temperature.

If you’re unsure, use a thermometer for accuracy. Overheating will ruin the texture and taste, so stop steaming once you reach the right temperature.

5. Swirl and Groom

Turn off the steam before removing the wand to avoid splattering.

Immediately tap the jug on the counter to pop any surface bubbles, then swirl the milk to blend the foam and liquid together.

The milk foam should look shiny and flow like thick paint. If it’s hard to swirl, you may have too much foam; if it’s too thin, you need a bit more aeration next time.

Making the Most of HiBREW’s Adjustable Steam Power

HiBREW’s adjustable steam temperature is a major advantage for beginners.

Start at a lower temperature to slow the process and give yourself more time to control both aeration and texturing. As you gain confidence, experiment with higher settings for faster steaming—just remember, the faster the steam, the quicker you’ll need to act.

If you’re using plant-based milks, stick with lower steam temperatures, as these tend to split or scorch more easily.

Always clean and purge the steam wand after each use to keep your coffee machine in top shape.

Common Beginner Mistakes and How to Fix Them

• Adding too much air: If your milk is foamy and stiff, try keeping the wand tip closer to the surface for less time.
• Not enough air: If your milk is too liquid and won’t hold a pattern, spend a few more seconds on the initial aeration.
• Overheating: Stop steaming once the jug feels hot to the touch—overheated milk loses sweetness and texture.
• Big bubbles: Always create a vortex to break down bubbles, and tap/swirl the jug after steaming.

Pouring Your First Latte Art

Once your milk is ready, it’s time to pour milk to make your coffee drink.

Start by tilting your cup at a 30–45° angle. Pour from a few inches above the cup to sink the milk beneath the espresso crema. As the cup fills, bring the jug closer and pour more slowly, letting the white foam rise to the surface and form your design.

For a simple heart, pour into the center, then finish with a quick pull-through motion.

For a tulip or rosetta, use gentle side-to-side wiggling as you pour, then pull through at the end.

Remember, the key is practice—your first attempts may not be perfect, but each try will teach you something new.

Ready to create café-quality drinks at home?

Explore our HiBREW Home Espresso Machine collection. Give it a try—your next cup could be your masterpiece.