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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.
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 HOT WATER 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
HOT
WATER
RETURN
17
Tips for Milk Texturing
Note:
Above recommendations might
vary from one milk brand to another and
depending on your taste preference.
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.
Remember practice makes perfect.
Visit Sunbeam Coffee Hub for online barista tutorials.
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