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10
Step 4 - manual frothing
Turn the steam wand on
briefly to purge condensa-
tion. Make sure the wand is
pointing away from you.
Keep the steam nozzle just
on the surface, careful not to
make big bubbles by letting
too much air in.
Fill the milk jug with fresh
cold milk. Milk will up to
triple in volume.
To make the froth, put the
nozzle on the surface of
the milk and air will catch
by the mixing of milk and
steam.
Insert the steam nozzle just
under the milk: this creates
a vortex. Once the desired
temperature is reached turn
the steam knob off and wait till
steam stops completely before
removing jug.
1 2 3 54
BARISTA TIPS:
Fresh is best : Be sure
to use fresh cold milk
every time. Whole milk
is recommended for best
results. Dairy and Non
Dairy alternatives will
vary in ease of texturing
depending on type.
BARISTA TIPS:
After foaming milk,
eliminate unwanted
bubbles by swirling the
jug and tapping this on a
surface.
CLEANING TIP:
Always clean the steam nozzle with a
clean damp cloth and release a short
burst of steam to remove milk residue.
In Latte Art, microfoam texture and temperature
are the two elements that, when combined, play
an essential role in achieving the desired result.
Find out more in
our dedicated
video
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