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18
6. Amount of Foam
Create the amount of microfoam you
want. Cappuccinos traditionally have more
microfoam than flat whites.
(See Coffee Styles to Try, pages 18-19)
7. Immerse Tip
After creating the desired amount of foam,
immerse the Steam Wand half depth way
into the milk. This heats all the milk and
pulls in milk instead of air. This ensures the
milk & foam are blended together, making it
denser & smoother.
8. Correct Temperature
An indication of reaching correct milk
temperature is when the Milk Jug base
can only be touched comfortably for
approximately 3 seconds.
Barista Tip: Milk Temperature
• Under - If not heated long enough, it will
be warm with little texture.
• Optimum - See below table.
• Over - If heated for too long it will start to
boil around 72°C and will have a burnt
taste with all texture lost.
Note: Above recommendations might
vary from one milk brand to another and
depending on your taste preference.
9. Purging the Steam Wand
When correct milk temperature has been
reached, turn the DIAL to the vertical
position and remove the Jug from the
Steam Wand. Place Milk Jug to one side.
Place the Steam Wand over the Drip
Tray. Turn the DIAL to the position for a
few seconds, then return the DIAL to the
vertical position. This will remove any milk
that has been sucked into the Steam Wand
Tip.
10. Wipe Steam Wand
Wipe the Steam Wand Arm & Tip with
a clean damp cloth to remove any milk
residue.
11. Tap & Swirl the Jug
Gently tapping the Jug on the benchtop
helps to release larger trapped air bubbles.
Swirling helps the milk & froth to combine
for an even consistency & a silky
appearance.
12. The Finishing Touches
Pour from the Milk Jug into your cup in one
steady motion.
Milk Temperature
Full & Skim 60-65°C
Almond 55-65°C
Soy 55-60°C
Coconut 65-70°C
TIPS FOR MILK TEXTURING
www.breville.co.uk
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