Which step follows pouring milk in the milk steaming routine?

In the milk steaming routine, following the pouring of milk, the next step is to aerate the milk. Aeration is crucial as it involves incorporating air into the milk to create a velvety texture and microfoam, which is essential for various espresso beverages such as lattes and cappuccinos. This process enhances the quality of the milk and improves the overall experience of the drink, allowing for better visual appeal and creaminess in texture.

Understanding that this step is distinct from steaming and subsequent processes highlights its importance. While steaming is often mistakenly thought to occur immediately after pouring, it actually comes after aerating the milk. This order ensures that the milk is properly texturized for optimal performance in espresso drinks. After aeration, the wand can be adjusted for steaming to heat the milk to the desired temperature while maintaining its creamy consistency.

Sanitizing the steamer wand, while essential for maintaining cleanliness and hygiene, happens before any interaction with the milk. Grooming the milk, which involves ensuring that the texture of the milk is smooth and free of bubbles before serving, comes after aerating and steaming. The focus on aeration right after pouring is critical for creating that rich, frothy experience in beverages served at Starbucks.