Something to work on this weekend? You'll be perfectly texturing milk by Sunday!

Steaming milk can be tricky. This is the only tutorial you'll need to make silky cafe quality milk at home. Let me show you how to perfectly texture milk using a home espresso machine like this. Fill up your jug with milk to just below the lip. This is the perfect amount of milk to create a vortex. Before you start, purge your steam wand to remove any excess water. Pull your wand out towards you and run it down the lip of your jug until your steam wand is just submerged in the center. Then tilt your jug to the side until your steam wand is between the wall and the center of the jug, and this is your perfect froth point. Turn on your steam wand, but at this point don't let any air in. Once you see your milk starting to spin like this, bring your wand to the surface and let in these tiny little rips of air that sound like this. Do this for around 5 to 7 seconds. This is adding air bubbles into our milk that will create the froth. The longer you do it, the frothier your milk will become. Once you've let in enough air, slightly lower your steam wand into the milk and stop allowing air in. This stage is texturing and it's pulling down all those air bubbles that we added and breaking them down into a fine microfoam. On a home machine, once your milk jug is too hot to touch, you want to wait another 3 to 5 seconds to make sure it's the right temperature. Purge your steam wand, wipe it down, and fresh coffee will give you a beautiful crema to pour into. And you're left with silky milk that will rival even the best cafe. Coffee up.