What steaming method is commonly used to create microfoam for lattes?

The method used to create microfoam for lattes is wand steaming. This technique involves using a steam wand to introduce air into the milk while simultaneously heating it. The goal is to create a creamy texture and small, uniform bubbles that give lattes a velvety mouthfeel.

Wand steaming allows for precise control over the steaming process, enabling the barista to achieve the right temperature and microfoam consistency. When the steam wand is inserted at an angle into the milk, it creates a whirlpool effect that promotes the incorporation of air and the formation of microfoam.

Other methods, while they might froth milk, do not achieve the same fine texture and quality that wand steaming does. For example, milk frothing typically produces larger bubbles and a less refined foam, making it less suitable for high-quality espresso drinks like lattes. Whipping often refers to mechanical methods that are not used in espresso preparation, and air infusion tends to create a different texture and is not a standard practice for steaming milk for lattes.