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OPERATING YOUR MACHINE
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OPERATING YOUR MACHINE
WARNING - The steam wand will get very hot. Always use the safe-
to-touch grip when moving it and avoid touching the bare metal.
TEXTURING MILK
Now that you have perfected your espresso, it's time to turn that shot into a delicious cappuccino
or latte! Although cappuccinos and lattes have exactly the same ingredients - espresso and milk -
the way the milk is prepared makes them feel and taste very different. For a latte, the milk is
steamed until heated through with a layer of light, bubbly foam on top. For a cappuccino, the milk
is frothed into thick, velvety "microfoam" that is nearly double the volume of the original milk.
PREPARING TO USE YOUR STEAM WAND
1. With your machine in standby mode, press and hold the button until you hear 2 beeps
(about 2 seconds). The steam indicator will slowly flash red as the water heats up. When it is
ready, the machine will beep once and the steam indicator will change to solid white.
2. With the steam wand pointed at the drip tray, turn the knob to the position for a few
seconds and then back to the to purge the wand of any milk residue or condensed water.
3. When your milk is heated through to approximately 140-160°F (60-70°C), turn the steam knob
back to the position and remove the pitcher. Immediately wipe the wand with a clean, damp
cloth to prevent the milk from drying on it and purge it with a 1-2 second burst of steam.
4. Pour the milk onto your espresso, use a large spoon to top with a layer of foam, and enjoy!
NOTE - As a safety feature, your machine will automatically stop steaming after 2 minutes. You can
restart it by turning the steam knob to the position and then back to the position.
STEAMING MILK FOR A LATTE
1. Fill the milk pitcher halfway with cold milk and
position it below the steam wand. Lift the
pitcher to submerge the tip of the steam wand
deeply in the milk (Figure 14) and turn the steam
knob towards the position to start steam-
ing.
FROTHING MILK FOR A CAPPUCCINO
1. Since the goal when making microfoam is to
make the milk double in volume, fill the milk
pitcher no more than 1/3 of the way with cold
milk to prevent overflowing. Position the pitcher
so the steam wand is off-center with the tip
about 1 cm (1/2 inch) below the surface of the
milk and close to but not touching the side
(Figure 16). Turn the steam knob towards the
position to start steaming.
2. Stretch your milk: Move the pitcher down so
the tip of the wand just breaches the surface of
the milk and you hear air being sucked in. After
2-5 seconds, return the wand tip to just below
the surface.
3. Keep the wand tip angled towards the side
and gently move the pitcher back and forth until
the milk starts to spin in a whirlpool (Figure 17).
As the milk grows in volume, lower the pitcher to
keep the tip just below the surface.
4. When the milk has doubled in size and
reached a temperature of 140-150°F (60-65°C),
turn the steam knob back to the position.
Remove the pitcher, wipe the wand with a clean,
damp cloth to prevent the milk from drying on it
and purge it with a 1-2 second burst of steam.
5. Tap the pitcher gently against the countertop
once or twice to pop any large bubbles. Pour the
foamed milk directly into your espresso, working
quickly before the milk begins to separate. Dust
with cinnamon or cocoa powder if desired and
enjoy!
2. To make foam, move the pitcher down so the
tip of the wand just breaches the surface of the
milk (Figure 15). You will hear a hissing sound as
air is sucked in and see bubbles forming; this is
called "stretching" the milk. Keep the tip at the
surface for 1-2 seconds and then submerge it
again.
NOTE - You will hear water pumping and high-
pitched "whooshing" noises as you steam the
milk - these are a normal part of the process.
Fig. 14
Fig. 16
Fig. 17
Fig. 15
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