What pressure is typically required for steaming milk?

The typical pressure required for steaming milk is generally in the range of 1 to 1.2 bar. This pressure range strikes a balance that allows steam to effectively create microfoam while also ensuring that the texture and temperature of the milk can be controlled without overheating or scalding it. At this pressure, the steam is sufficiently powerful to incorporate air into the milk, creating the desired velvety microfoam that's essential for crafting quality espresso-based beverages like cappuccinos and lattes.

While other pressure options exist, such as those above or below this range, they either do not provide adequate steam quality or could lead to over-foaming or overheating the milk. For instance, pressures lower than 1 bar may not generate enough steam to create the necessary microfoam. Conversely, pressures exceeding 1.2 bar could risk scalding the milk, resulting in an undesirable taste and texture. Hence, the 1-1.2 bar range is optimal for professional baristas and plays a crucial role in the preparation of expertly steamed milk for coffee beverages.