Pour the right amount and you stop wasting milk on every drink. Steamed milk expands, so the jug volume you start with is not the volume you end with.
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It will not texture properly a second time and tastes flat. Steam what you need, which is exactly why getting the starting volume right matters.
Cold milk buys you more time to introduce air before the temperature climbs. Stretching should be finished by roughly 100 F, after which you are only spinning the milk to fold it in.
Around 140 to 155 F. Past roughly 160 F the proteins break down further, perceived sweetness drops and the milk starts to taste scalded.
Method last reviewed 2026-07-29. Figures are guidance, not a substitute for the ratings printed on your own equipment.