How do I steam milk properly for lattes and cappuccinos?

To steam milk: fill the pitcher to the bottom of the spout, purge steam wand briefly, submerge tip just below surface, open steam fully and create a vortex by angling the pitcher. In the first 5–8 seconds, keep the tip near the surface to introduce air ("stretching"). Then submerge fully to spin and heat the milk to 65°C (150°F). Tap the pitcher and swirl to break up large bubbles. Good steamed milk should look glossy and feel like wet paint.