Home Brewing | How To Steam Barista Milk On Your Home Machine

So, you’ve nailed your espresso shot, and now you're ready to level up your latte game with some silky, smooth milk. Good news: you don’t need to be a barista to make it happen. If you’ve got a Breville or similar home espresso machine, here are three simple steps to steam better milk - without the stress (or sad milk bubbles).

Visual learner? Check out our video below as we demonstrate the steps for you!

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Step 1: Get your steam wand in the right spot

Let’s start with the basics: steam wand placement.

Where your wand sits in the milk jug matters a lot. The goal is to create a small whirlpool effect - a gentle, circular motion in the milk that gives you that dreamy, velvety texture.

Here’s a quick setup:

• Point your steam wand straight down, then move it out and angle it in slightly (just a few degrees).

• Use the edge of the jug’s spout as a guide to line it up with the wand.

• Dip the steam wand into the milk and move it just off-center—not smack in the middle.

• Keep the wand angled toward the right-hand side of the jug, with the jug held square (no wild tilting!).

This setup helps create that sweet spot where the milk spins just right.

 Step 2: Listen for the "aeration" sound

This is where things get fun and a little nerdy.

As you're steaming, what you hear tells you if you're on the right track. There's a sound baristas call "aeration" (basically the foam-forming part), and it’s similar to... paper tearing. Weird, but true.

Here's what to listen for:

• Aeration = that tearing or hissing sound → you're making foam.

• No aeration = smooth swirling sound → you're just heating the milk.

Knowing the difference is key! The trick is to aerate (foam) in the early stages while the milk is still cold.

 Step 3: Know when to aerate (and when to stop)

Now that you’ve got your sound cues, the final step is knowing when to move the milk jug in and out of the aeration zone.

Here’s the breakdown:

1. Start with aeration – Get that foam going in the first half of your steaming time, while the milk is still cool.

2. Then lift the jug slightly – Move it up just enough so you stop hearing the aeration sound.

3. Finish heating – Let the milk swirl until it’s hot to the touch (or around 55–65°C if you’ve got a thermometer).

Boom. You’ve got that luscious microfoam ready for your flat white, latte, or cappuccino.

Final Thoughts

Mastering milk steaming takes a bit of practice — but once you learn to listen and feel for the right cues, it becomes second nature.

Happy steaming, and stay tuned for more tips and tricks coming your way! ☕✨