You don’t need a café-grade espresso machine or expensive frother to get creamy, velvety milk at home. In fact, with just a few kitchen basics, you can steam milk that’s perfect for lattes, flat whites, or even a late-night hot chocolate. Here’s how to do it—The Roasting Party style.
The Basics of Steaming Milk
Before we get into the how, let’s talk about the why. Steaming milk does three things:
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It heats the milk to the ideal sipping temperature (around 60–65°C)
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It creates microfoam (tiny bubbles that give milk that silky, luxurious texture)
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It helps the milk blend better with espresso, smoothing out any harsh notes
Option 1: The Jar + Microwave Method
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Pour your milk into a microwave-safe jar (fill it halfway so it has room to froth).
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Screw the lid on tight and shake vigorously for 30–60 seconds. This creates foam.
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Remove the lid and microwave for 30–45 seconds. The heat stabilises the foam and warms the milk.
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Gently pour the milk into your coffee, using a spoon to hold back the foam, then scoop it on top.
Pros: Quick and easy
Cons: Foam can be bubbly rather than silky
Option 2: French Press Froth
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Heat your milk on the stove or in the microwave (don’t boil it).
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Pour the warm milk into a clean French press.
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Plunge the filter up and down rapidly—this aerates the milk and creates microfoam.
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Pour the frothed milk into your coffee and enjoy.
Pros: Great texture, more control
Cons: One more thing to clean, but worth it
Option 3: Hand Whisk or Electric Mixer
If you’ve got a small hand whisk, electric beater, or even a milk frother wand, this is your best bet:
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Heat the milk first, then whisk until frothy.
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Keep the whisk just under the surface to introduce air.
Pros: Very close to café-style froth
Cons: Slight learning curve, needs a steady hand
Top Tips for Great Results
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Use fresh, cold milk: Whole milk froths best, but oat milk and other alternatives can still perform well if chilled.
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Don’t overheat: Overheating will scorch the milk and ruin the sweetness.
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Tilt your cup and swirl the milk gently before pouring to mix the layers.
