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15
6. Amount of Foam
Create the amount of micro-foam you
want. Cappuccinos traditionally have more
micro-foam than a flat white.
(See Coffee Styles on the next page)
7. Immerse Tip
After you have created the amount of foam
you want, immerse the Steam Wand half
way down the milk level. This heats all
the milk and pulls in milk instead of air.
This ensures the milk and foam is blended
together, making it denser and smoother.
8. Correct Temperature
An indicator that correct milk temperature
has been reached is when the Jug can
only be held for approximately 3 seconds.
Pro Tip: Milk Temperature
• Under - If not heated long enough, it
will be warm with little texture.
• Optimum - between 60-65°C.
• Over - If heated for too long it will start
to boil around 72°C, and will have a
burnt taste with all texture lost.
9. Tap & Swirl the Jug
Gently tapping the Jug on the benchtop
helps release larger trapped air bubbles.
Swirling helps the milk and froth to
combine for an even consistency and a
silky appearance.
10. The Finishing Touches
Pour from the Milk Jug into your cup in one
steady motion.
11. Purging the Steam Wand
After turning the DIAL to the vertical
READY position and removing the Jug
from the Steam Wand, place the Steam
Wand over the Drip Tray and purge the
Steam Wand to remove any milk that has
been sucked up.
To purge turn the DIAL to the HOT WATER
position for a few seconds, then return the
DIAL to the vertical READY position.
12. Wipe Steam Wand
Wipe the Steam Wand Arm and Tip with
a clean damp cloth to remove any milk
residue.
TIPS FOR MILK TEXTURING
RETURN
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