Steamed vs. Frothed Milk: What’s the Real Difference?

If you’ve ever stood at a coffee shop counter and wondered how baristas create those silky lattes or airy cappuccinos, you’re not alone. The key lies in the milk—and more specifically, how it’s treated. Steaming and frothing milk are two distinct techniques that transform texture, temperature, and taste. While both methods involve introducing air into milk, they serve different purposes and result in very different types of foam. Understanding the difference can help you choose the right method for your favorite coffee drink at home.

What Is Steamed Milk?

Steamed milk is made by using a steam wand or similar tool to heat milk while incorporating a small amount of air. The process not only raises the temperature of the milk but also gently aerates it, creating a creamy, velvety texture known as microfoam.

This microfoam is smooth and silky, without large bubbles, and blends easily with espresso. Steamed milk is essential in drinks like lattes and flat whites because it creates a uniform texture throughout the cup. When poured properly, it also allows for latte art, thanks to its fluid yet creamy consistency.

What Is Frothed Milk?

Frothed milk, in contrast, is more about volume than smoothness. It involves aerating milk by rapidly introducing a large amount of air, often using a handheld frother, whisk, or manual pump. Unlike steaming, frothing doesn’t rely on heat—although you can froth warm or cold milk depending on the method.

The result is a thick, foamy texture with visible bubbles and a light, airy mouthfeel. Frothed milk sits on top of the drink rather than mixing in fully, making it ideal for beverages like cappuccinos or macchiatos where a layer of foam is desired to top off the espresso.

Texture and Temperature Differences

The texture of steamed milk is smooth, rich, and cohesive. It has very fine bubbles and a glossy appearance, which creates a luxurious feel when sipped. Because it is heated as it’s aerated, steamed milk is warm—typically between 130°F and 150°F—which helps enhance the natural sweetness of the milk without scalding it.

Frothed milk, on the other hand, is much lighter and foamier, with larger air pockets. It can be served hot or cold depending on the method used. Cold-frothed milk is popular in iced drinks, while hot-frothed milk is used for foamy toppings on traditional espresso-based drinks. Its texture is more airy than creamy, providing a fluffy top layer rather than a uniform blend.

How Each Affects Your Coffee Drink

Choosing between steamed and frothed milk can change your coffee experience significantly. Steamed milk blends seamlessly with espresso, creating a balanced drink that’s smooth from start to finish. It also allows the espresso’s flavors to shine without being overpowered by too much foam. This is ideal for drinks like lattes and cortados, where the harmony of coffee and milk is essential.

Frothed milk, by contrast, adds a textural element. The foam stays mostly on top, offering a light and creamy contrast to the espresso underneath. It’s perfect for drinks where you want a layered effect and a more dramatic presentation, such as cappuccinos or macchiatos.

Which One Should You Use?

The choice between steamed and frothed milk depends on the drink you’re making and your personal preference. If you enjoy a creamy, integrated coffee with minimal foam, steamed milk is the way to go. It creates a luxurious mouthfeel and is the classic base for most espresso drinks.

If you prefer a lighter, airier texture with a foamy finish, frothed milk is the better choice. It’s especially well-suited for those who love a visually distinct foam layer or enjoy milk foam by the spoonful.