Steamed Milk vs. Frothed Milk: How Are They Different, Exactly?

 

If you've ever stood in front of your espresso machine, jug in hand, staring at a carton of milk and wondering what on earth you're supposed to do next—join the club.

We've all been there.

Do you steam it? Froth it? Both? And what’s the difference, really? It’s milk, isn’t it?

Well, yes—but also, no.

Steamed milk and frothed milk serve very different roles in the coffee world. They’re made from the same ingredient, but everything else—the texture, the method, the purpose—is different. 

You don’t need to be a barista to get this stuff, but it definitely helps to know what you’re aiming for. Because if you’re using frothed milk in your flat white, something’s not quite right.

It’s one of those things that seems subtle until you taste the difference.

Then it’s not so subtle anymore.

Let’s walk through it. Clear, simple, and practical.

What is Steamed Milk?

What Actually Happens When You Steam Milk

Steamed milk is created by introducing pressurized steam into cold milk using a steam wand—usually part of an espresso machine.

The process heats the milk and gently incorporates air to form microfoam: tiny, barely visible bubbles that give the milk a velvety, cohesive texture.

The milk expands slightly, but not dramatically. It shouldn’t look fluffy. It should look like liquid satin.

Why Steamed Milk Matters

Steamed milk integrates with espresso. It doesn’t sit on top—it blends in. That’s why it’s used in drinks like lattes and flat whites where the milk isn’t just an add-on; it’s part of the drink’s structure.

With steamed milk, your goal is consistency, texture, and balance. Too much foam and you lose the smooth mouthfeel. Too little and it just tastes like hot milk.

Drinks That Use Steamed Milk

• Latte
• Flat White
• Cappuccino (bottom layer)
• Mocha
• Cortado

What is Frothed Milk?

What Frothing Really Means

Frothed milk is milk that’s been aerated intentionally to create large, visible bubbles—called macrofoam.

Unlike steamed milk, which prioritizes smooth texture, frothed milk is about volume and airiness. It sits on top of the drink rather than blending into it.

You can froth milk with a steam wand by keeping the tip close to the surface, or with simpler tools like a battery frother, a whisk, or even a French press.

Temperature matters less here—some frothed milk is served cold (like in iced drinks).

Why Froth Milk At All?

Frothed milk creates a tactile layer of foam. It’s about texture contrast: espresso below, foam above.

It doesn’t blend—it floats. That’s what makes a cappuccino different from a latte.

Drinks That Use Frothed Milk

• Cappuccino (top layer)
• Macchiato
• Iced cappuccino
• Dalgona-style drinks

Steamed Milk vs. Frothed Milk: Side-by-Side

Feature	Steamed Milk	Frothed Milk
Texture	Creamy, velvety	Light, airy, foamy
Bubble Size	Tiny (microfoam)	Large (macrofoam)
Visual Look	Glossy, smooth	Puffy, bubbly
Volume	Slightly expanded	Significantly expanded
Temperature	Always hot	Can be hot or cold
Integration	Mixes with espresso	Floats above espresso
Best Used For	Lattes, flat whites, cortados	Cappuccinos, macchiatos

Common Mistakes to Avoid

Overheating

Milk should never go past 70°C. Overheating burns the proteins, which changes the taste and texture. Both steamed milk and frothed milk suffer if you overheat them.

Wrong Technique for the Drink

If you're aiming for a flat white and end up with a foamy mountain, you've used frothing technique instead of steaming. Likewise, using steamed milk on a macchiato will make it sink instead of floating.

Ignoring the Type of Milk

Whole milk is the go-to because of its higher fat and protein content—it textures best. Oat milk also works well if you’re plant-based, but results vary by brand. Almond and soy can be hit-or-miss and may split or fail to hold foam.

FAQ

Can I make frothed milk without fancy equipment?

Yes. Heat your milk and use a whisk, French press, or handheld frother. For cold foam, skip the heat and whip air in directly.

Do I need different milk pitchers for steaming and frothing?

You can use the same pitcher, but technique is what matters. For steamed milk, keep the steam wand deeper in the milk to avoid too much foam.

For frothing, keep the wand near the surface to introduce more air.

What’s microfoam, exactly?

Microfoam is the fine, glossy foam made during steaming. It gives milk a smooth, dense texture and is essential for latte art.

Why does my milk sometimes split or go watery?

Usually it’s a temperature issue or the wrong milk type. Overheating can break down the proteins, and some plant milks simply aren’t built to foam.

Is there such a thing as cold steamed milk?

Not really. Steaming requires heat. If you want cold foam, you're looking at frothing, not steaming.

Conclusion

Steamed milk and frothed milk are two very different outcomes of what might seem like the same process. The difference comes down to air and intention. Are you looking for smooth integration or textured contrast?

Get that part right, and suddenly your homemade coffee hits differently. Lattes taste balanced. Cappuccinos feel luxurious. Flat whites are silky.

One jug. Two techniques. Totally different results.

Master both—and your coffee setup is instantly more dialed in.