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Steaming milk may seem simple, but it’s remarkably difficult to do well. The key is to remember that there are two phases to steaming: aerating, which baristas call “stretching”; and emulsifying, which baristas call “texturing.” You need both to have a creamy, velvety batch of milk with enough body to create latte art or a great cappuccino. To aerate, simply place the steam wand’s tip into the milk and turn on the wand. The whirlpool of milk will capture air at the surface and incorporate it into the milk. Once you’ve mixed in some air, plunge the steam wand deeper into the milk to further stir and emulsify it. For lattes, you want only a little bit of aeration; for cappuccinos, you want a decent amount of foam. Check out <a href="http://s3.amazonaws.com/chefsteps/static/chefsteps-espresso-drinks.pdf">this chart</a> for more details about the milk content of your favorite beverages.