How to make a Macchiato

Step 2 Foaming

When foaming your milk, use very cold milk. It is important to keep the milk temperature right above freezing. Keep the steam pitchers in the refrigerator also. This will allow you to steam the milk for a longer period of time.

Fill your milk pitcher half way with cold milk and place the tip of the frothing wand about 1/4 inch- 1/2 inch below the milk surface level. Then slightly tilt the pitcher (if the bottom of the pitcher is parallel with the floor, tilt the pitcher about 15 degrees). Make sure to tilt the front of the pitcher towards the frothing device. Then release the valve to full blast. You will will hear a high pitched squeal, as this happens you will notice the level of the milk will rise. If you see large bubbles starting to grow on the top of the milk, your wand is too close to the top, and if you see no foam form on the milks surface, and hear a deep, throaty wine, the wand is down too deep.

Keep doing this until a foam dome is formed at the very top of the pitcher.
Once the temperature reaches 180 degrees, stop heating the milk.

This can take a lot of practice to get it just right, so I recommend using an electric milk frother until you master it.