Milk that splits into a foam layer on top and thin milk below was never properly textured.
What went wrong
Foam and milk were never one thing. Stretching creates bubbles; the vortex breaks them down and folds them through the liquid.
Skip the vortex and you have two separate substances that will separate again as soon as they stop moving.
The fix
Shorter stretch, longer texture.
Three seconds of air near the surface, then submerge the tip, angle it off-centre, and keep the milk spinning until it reaches temperature.
The spinning is not optional and it is not a finishing touch — it is most of the process.
Air added too late
Bubbles incorporated above 37 °C never integrate. They sit on top from the start.
Get all the air in during the first few seconds.
Time between steaming and pouring
Even good microfoam separates within 60 to 90 seconds. Swirl the jug continuously until you pour, and pour promptly.
If you are making two drinks, steam the milk after pulling both shots, not before.
Milk quality
Old milk will not hold a texture. Protein degrades over the milk’s life.
Milk that has been steamed once cannot be re-steamed successfully — the proteins are spent.
The test
Good milk swirled in the jug looks like a single glossy liquid. If you can see a foam layer moving separately, it will separate in the cup.
Last reviewed 8 August 2026