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12
RETURN
STEAM
MAX
STEAM
60-70°C
PAUSE
FINGER
WIDTH
12
3
4°C
FILL
MAX
13. Prep Milk Jug 14. Before Texturing Milk
15. Position Steam Wand 16. Start Texturing Milk
17. Milk Texturing
Texturing makes
a smooth hissing
noise.
Check milk is
moving in a
whirlpool action.
Insert Steam Wand Arm at 12 o'clock.
Tip at 3 o'clock, finger width from edge
and just below the surface of the milk.
Some water
may come out of
the Steam Wand.
STEAM LIGHT is ON =
steam ready. Pause
steam by returning DIAL.
Fill jug with cold milk just
below the bottom of the
spout. Insert thermometer
into jug and attach clip.
Turn DIAL to STEAM.
STEAM LIGHT flashes
= heating up.
Barista Tip:
For best
milk texturing
results, ensure
steam has first
heated up
(STEAM LIGHT
fully ON).
You will hear
the Pump start.
Turn DIAL back to
STEAM position to
start texturing milk.
Milk ready when Thermometer
reaches red optimal zone (60 -
70 °C) or when Milk Jug base
is too hot to touch for 3 secs.
Return DIAL to
vertical position.
As milk level rises,
lower Jug to keep Tip
just below surface.
When desired
microfoam achieved,
immerse Steam Wand
half way.
Remove Steam Wand
and Thermometer
from Jug.
Making Your First Café Style Coffee
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