What structure is recommended for steaming milk for lattes?

The recommended structure for steaming milk for lattes is a microfoam with small, uniform bubbles. This type of microfoam is essential because it creates a velvety texture that enhances the overall flavor and mouthfeel of the latte. The microfoam allows for better integration with the espresso, creating a harmonious balance between the coffee and milk.

With small, uniform bubbles, the texture becomes creamier and more stable, making it easier to pour and create art if desired. The consistency of microfoam also helps retain heat, which is beneficial since it ensures that the latte remains warm as it is being consumed.

Choosing this texture over others, such as a frothy and airy foam or a thick, creamy texture without bubbles, ensures that the milk contributes to the drink's smoothness and richness, which are crucial characteristics of a well-prepared latte. This control over the milk's texture directly impacts the drink's quality, making it an essential skill for baristas.