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Making drinks
30
Milk preparation
Milk or milk alternatives (e.g. soya
milk) containing added sugar can
clog up the milk pipe and the rest of
the milk pipework. Residues from
unsuitable liquids can interfere with
milk preparation.
The milk used must not contain any
additives.
Only use pasteurised cow's milk.
Tip: Using cold cow's milk (<10°C)
with a protein content of at least 3%
will produce the perfect milk froth.
You can select milk with a fat content
according to preference. With whole
milk (at least3.5% fat), the milk froth
will be slightly creamier than with low-
fat milk.
The milk flask
Milk is not cooled in the milk flask.
For high-quality milk froth, always
use cold milk (<10°C).
a
Lid
b
Milk suction tube
c
Sensor
d
Glass flask
Filling and inserting the milk flask
Fill the milk flask with milk up to a
maximum of2cm below the rim. Seal
the milk flask with the lid.
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