How should milk be treated after steaming for texturizing?

Keeping the milk swirling after steaming is essential to maintain its texture and temperature. When milk is steamed, it is aerated and heated, which creates the velvety microfoam desired for beverages like cappuccinos and lattes. Allowing the milk to remain stagnant or to cool too quickly can cause the bubbles to break down and the foam to collapse, resulting in a poor texture that does not hold up well.

Swirling the milk helps to keep the microfoam integrated and prevents it from separating, ensuring that the milk remains stable and ready for pouring when needed. This technique helps achieve a consistent and smooth texture, which is crucial for creating high-quality coffee drinks.

In contrast, cooling the milk immediately or placing it in the refrigerator disrupts the structure that has been created during steaming. Additionally, leaving it stagnant does not take advantage of the aeration that is desirable for creating an appealing and professional finish in espresso-based drinks.