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14
OPERATING THE ESPRESSO MACHINE OPERATING THE ESPRESSO MACHINE
5
With the Steam dial closed,
adjust the frothing arm so it’s in
a comfortable working position,
and submerge the tip of the frothing
nozzle just below the surface of
the milk in the frothing pitcher�
7
As the froth expands, it is necessary
to lower the pitcher� This is called the
stretching phase of frothing� When the
frothed milk has expanded to about 3/4
the volume of the pitcher, lower the
frothing nozzle into the pitcher to finish
steaming (heating) the milk�
6
Slowly open the Steam dial by turning
it counter-clockwise� The further
the Steam dial is rotated, the greater
volume of steam will be released. Tilt
the pitcher to one side to create a
whirling motion in the milk, keeping the
tip of the frothing nozzle about 6.4 mm
below the milk’s surface.
8
Keep the pitcher tilted to maintain a
whirling motion in the milk. Steam the
milk until it’s between 60 and 73.9°C.
(At these temperatures, the pitcher
will be very warm to the touch.)
Avoid scalding the milk, which occurs
at 79.4°C.
9
To avoid splattering, close the Steam
dial by turning it clockwise until it stops
before removing the frothing arm from
the milk�
NOTE: KitchenAid recommends
using a standard kitchen thermometer
to determine when the milk reaches
60°C -73.9°C when learning to steam
milk� Typically the pitcher is almost
too hot to touch when this temperature
is reached�
W10699685A_ENv3.indd 14 6/30/14 4:08 PM
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