STEAMED MILK VS FROTHED MILK: WHAT’S THE DIFFERENCE?

Understanding the difference between frothed milk and steamed milk is the first step to enjoying better coffee shop drinks!

Are you confused about the differences between steamed and frothed milk? I’m not surprised; there’s so much confusion around the topic that many people use the terms interchangeably.

But they aren’t the same. And if you ever want to master the perfect latte or cappuccino at home, you’ll need to know the difference. So let’s get to it!

Why do we steam or froth milk?

Before we get too deep into the details, let’s talk about why we froth or steam milk. Both are examples of foamed milk, and both change the milk’s texture.

Frothing or steaming milk adds air to it, which gives it a lighter body and creamier mouthfeel. If you’re heating the milk simultaneously, it also develops a sweeter and richer flavor.

This combination of sweet flavor and creamy mouthfeel pairs beautifully with the heavy body, slight bitterness, rich flavors of an espresso shot, hence the popularity of milk-based coffee drinks (1).

What is steamed milk?

Steamed milk is created using a steam wand, which injects a powerful stream of hot steam into the milk

As you add steam, the heat breaks down the fat in the milk and creates tiny air bubbles. The proteins in the milk provide the structure to hold these tiny bubbles (2).

The result is an ultra-creamy milk texture that appears to have the consistency of house paint but feels light on the tongue. It is often described as smooth and velvety. Baristas call this microfoam, and it’s crucial for latte art.

The classic drink to sample steamed milk is the latte, which consists of one-third espresso and two-thirds steamed milk, sometimes with a thin layer of milk foam. Other hot drinks with steamed milk include the cortado and latte macchiato.

Want to try it at home?

You’ll need an espresso maker with a steam wand, cold milk in a frothing pitcher, and some time to practice.

Put the tip of the steam wand just under the surface of the milk and angle it to create a swirling vortex. The swirl ensures the entire pitcher of milk is heated and aerated evenly. Keep steaming until you heat the milk to the appropriate temperature, about 140 – 150 degrees Fahrenheit.

What is frothed milk?

Frothed milk is like steamed milk in that you add air to change the milk’s texture, but that’s
where the similarities end.

Frothed milk hold its shape. If you’ve ever seen the light and airy foam layer on a cappuccino extending well over the brim of the mug, you know what I mean. Baristas typically refer to frothed milk as “drier” than steamed milk because it contains more air and less water.

Milk frothing is much easier for home baristas because it doesn’t require steam. You don’t have to own an espresso machine with a steam wand. You just need a milk frother.

There are several ways to froth milk (and styles of milk frother) because all you need to do is introduce air. This can be done with a manual frother, electric milk frother, or a hand-held frothing wand. You can use a French press, vigorously moving the plunger up and down to work air into the milk.

A major difference between frothed vs steamed milk is that steamed milk is always hot; there is no such thing as cold steam. However, you can froth cold milk for cold drinks.

For a detailed guide, check out our whole article on how to froth milk.

Of course, if you have an espresso maker, you can also use a steam wand. When frothing milk, you want to hold the steam wand tip just at the surface of the milk, rather than under the surface, and then create the same milky vortex.

The best drink to sample frothed milk is the classic cappuccino, which is one-third espresso, one-third steamed milk, and one-third frothed milk. Or try a macchiato, which sports a dollop of hot milk froth.

What Is The Difference Between Steamed Milk And Frothed Milk?

To summarize, the key differences between the two are:

• Texture: Steamed milk is smoother and denser, while frothed milk is lighter and airier.
• Method: Steamed milk is always made by injecting hot, pressurized steam into the milk. Frothed milk is made using any method to add air to milk, including a steam wand, frother, French press, or even a simple whisk.
• Temperature: Steamed milk is always hot, but frothed milk can be hot or cold.

Does type of milk matter?

You can make foamed milk with any milk using the proper technique, but the texture, taste, and structure will vary. It all relates to the ratio of fats to proteins in the milk.

The most common dairy milk choices are 2% or whole milk. These have a nice balance of protein and fat that makes them easy to foam and produce a rich and creamy texture.

Skim milk (non-fat milk) or 1% milk can easily become foam because of its higher protein content, but it won’t have the same luscious mouthfeel without any fat. Higher fat milks take more skill to foam properly, but the creamy results are delicious. Check out a drink called the breve, which features a thick foam of steamed half-and-half, for a real treat!

Plant-Based Milk

These days, plant-based milk is increasingly popular, but some are better than others for turning into foamed milk.

None of them naturally have the identical make-up as dairy milk, so in all cases, you want to look for ones labeled “Barista Version.” These have added fats and stabilizers to ensure you get the same texture as with dairy milk.

You also need to consider taste. In my experience, coconut milk and soy milk have strong flavors that might or might not pair well with your coffee. I prefer almond milk or oat milk for their more neutral taste and creamy texture (3).

The Verdict: Frothed Milk Vs Steamed Milk

There’s no competition between frothed milk and steamed milk. Both are examples of foamed milk and are a vital part of many classic Italian drinks. A skilled barista should be able to make either. That said, if you’re not a skilled barista with access to an espresso machine, it’s far easier to froth milk at home.