How to foam and steam milk
For the best results…
always use cold milk!
The Correct shaped jug is also important,
Straight sides or narrowing at the top never wider at
the top!
 Step
one: Fill the jug to between 1/3 and ½
full.
NEVER FILL MORE THAN ½
AS YOU WILL BE DOUBLING THE VOLUME OF THE MILK.
 Step
two: Insert the tip of the nozzle just under
the surface of the milk.
 Step
three: Fully open the steam valve.
 Step
Four: As the milk takes in air, you will hear
an intermittent hissing sound. Continue lowering the
jug in one motion, so that the nozzle is always just
under the surface of the milk. The lowering will stretch
the milk and create the foam.
YOU WILL BE DOUBLING THE
VOLUME OF THE MILK, SO NEVER FILL MORE THAN ½
FULL.
Step five:
When foaming is complete, lift jug so as the tip of
the nozzle is buried in the milk in order to raise the
temperature. At 140 F, turn off the steam and remove
the steam wand from the jug. Do not exceed 140 F as
the milk will scorch and the foam dissipates.
Step six:
Clean the steam arm with a damp cloth, making sure all
the milk is wiped off from the sides AND the underneath
of the steam wand. If this is not wiped off, it will
caramelise and harden with further use, and be much
more difficult to clean off.
Always use fresh, cold
milk for Cappuccino’s. Hot milk can be
re-used for Latte’s, mocha’s etc.
Pods
and accessories, including Foaming jugs and thermometers
are available from Espressione |
