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Preparing beverages
37
Milk preparation
Milk or milk alternatives (e.g., soy
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 pasteurized cow's milk.
Tip: Using cold cow's milk
(<50°F/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 your personal 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 (<50°F/10°C).
a
Lid
b
Milk intake tube
c
Sensor rod
d
Glass flask
Filling and inserting the milk flask
Fill the milk flask with milk up to a
maximum of 3/4" (2cm) below the
rim. Seal the milk flask with the lid.
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