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To make coffee drinks from steamed milk, you need an espresso machine with a commercial milk steam bar, a milk bubble pot, your choice of milk, espresso and a round cup.

You should wash the wand immediately after each use and open and close it several times before steaming more milk. This ensures that there are no particles in the pipe. Be careful, though, that hot air can hurt you a foot away, so when you do, turn it aside and keep yourself awake.

Pour the milk into your pitcher, about the bottom of the spout, and then open the wand. Dip the wand into the water and hold it up until you can hear a few hisses. If you hold it too far, you will see large bubbles forming and it will start to sound like violent hiccups.

You can tilt the pitcher towards you and look inside. The milk should be stirred well. In the following video from Whole Latte Love, they suggest keeping the coffee pot cold, but as the temperature rises, the coffee pot rises, so the coffee stick rotates deeper in the coffee pot.

When the milk reaches about 140 °F-180 °F, turn off the magic wand. Some baristas judge the temperature simply by touching, while others judge when it ends by listening to the rising tone of the steam. Accurate measurements and experiments are carried out using a clip-in thermometer.

Bang the pitcher on the counter. This will disperse any big bubbles and effectively give you thicker bubbles. If you don't immerse the coffee stick completely in water, it will make steamed milk and foam form two layers, which makes the art of flower drawing more difficult. You can rotate the pitcher to blend with the layer.

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