Why is there no foam when I steam the milk using my espresso machine?
Practice is the key to achieving the type of foam you desire. We recommend pouring refrigerated milk into a chilled stainless steel steaming pitcher for the best result. Also, heat the milk to approximately 150-170°F (use a cooking thermometer). If you’re not getting the foam you desire, check the following:
Is the milk cold enough prior to steaming?
Foaming must be done before steaming milk.
Is the pitcher too full of milk, or not full enough?
Is the steam knob open too far, or not far enough?
Is the steam wand submerged too far below the surface of the milk?