Which position of the steaming pitcher is crucial for effective steaming?

The effectiveness of steaming milk largely depends on the position of the steaming pitcher, and placing it near the surface is crucial for creating the desired microfoam texture. When the pitcher is positioned near the surface of the milk, it allows for the introduction of air into the liquid, which is essential for the formation of fine bubbles that create velvety microfoam. This technique helps to incorporate air while simultaneously heating the milk.

By maintaining this positioning, baristas can achieve a whirlpool effect in the milk, which further enhances the steaming process and creates a smooth, creamy texture. This positioning not only results in the right foam consistency for lattes and cappuccinos but also prevents the milk from overheating, which can negatively affect the flavor and texture.

In contrast, other positions such as being fully submerged or in a horizontal position can lead to inadequate aeration and improper heating, while a diagonal position might not effectively allow for the same level of air incorporation and steam interaction necessary for optimal milk texturing. Therefore, near the surface is essential for achieving high-quality steamed milk.