Foaming milk for an espresso drink isn't difficult once you know the steps and have an opportunity to practice a bit. There are a few basic steps to get the best foam for your beverage.
If you are using a commercial espresso machine the foaming process will only take around 15 seconds to complete.
To start you want to place the nozzle of the steam wand into the middle of the milk pitcher. Make sure that the nozzle is one half inch under the top of the milk. When you have the correct placement of the nozzle it is time to open up the steam valve. You need to open the valve all the way.
At this point the wand tip will take in air from the surface of the milk. The milk will also expand or stretch will causes it to form thick foam. It helps to tilt the pitcher to one side, which will create a whirlpool.
As the dense foam is forming you need to lower the pitcher, making sure to keep the steam wand tip just under the surface of the milk. If you are doing this correctly you will hear an intermittent hissing sound, which is an indicator that the milk is taking in air. If you hear a jet-like howling sound you are too far down into the milk and need to bring the tip up nearer the surface.
Once the milk is stretched and you have your desired amount of foam you might still need to heat the milk the rest of the way. You can do this by placing the tip of the steaming wand at the bottom of the pitcher for a couple of seconds or until the pitcher feels hot to the touch on the bottom.
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That is pretty much all there is to foaming milk. With a little practice you will become an expert barista in no time at all. If you are looking for a great machine to learn on, the Breville XX800ESXL is an excellent choice without being cost prohibitive.
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