What technique is recommended to achieve microfoam when steaming milk?

The technique of moving the steam wand in an up and down motion is effective for achieving microfoam when steaming milk because it helps incorporate air into the milk more evenly. This method creates tiny bubbles that contribute to the smooth, creamy texture characteristic of microfoam, which is essential for crafting quality espresso-based drinks like lattes and cappuccinos.

When using this technique, the steam wand is positioned just beneath the surface of the milk, and the vertical movement helps maintain the circulation of the milk, allowing for a consistent temperature and texture. This generates the desired froth and allows for the formation of microfoam that can sit nicely on top of the drink.

In contrast, rapidly swirling the milk may create larger bubbles or fail to distribute the heat evenly. Holding the wand at an angle can also lead to less effective steam distribution while submerging the wand completely may prevent the necessary aeration for creating microfoam, resulting in a less desirable texture for milk foam.