6. Amount of Foam
Create the amount of micro-foam you want.
Cappuccinos traditionally have more micro-
foam than a flat white.
(See Espresso Styles on the next page)
7. Immerse Tip
After you have created the amount of foam
you want, immerse the Steam Wand half
way down the milk level. This heats all
the milk and pulls in milk instead of air.
This ensures the milk and foam is blended
together, making it denser and smoother.
8. Correct Temperature
An indicator that correct milk temperature
has been reached is when the Pitcher can only
be held for approximately 3 seconds.
Pro Tip:
Milk Temperature
• Under - If not heated long enough, it
will be warm with little froth.
• Optimum - between 140-149°F.
• Over - If heated for too long it will
start to boil around 162°F, and will
have a burnt taste with all froth lost.
9. Tap and Swirl the Pitcher
Gently tapping the Pitcher on the benchtop
helps release larger trapped air bubbles.
Swirling helps the milk and froth to
combine for an even consistency and a silky
appearance.
10. Clean & purge steam wand
17
16
Tips for Milk Frothing
MAX
FILL
FINISHED
MAX
STEAM
12
O’CLOCK
3
O’CLOCK
HOT
WATER
RETURN
STEAM
Milk
Temperature
Full & Skim
140-149°F
131-149°F
131-140°F
149-158°F
Almond
Soy
Coconut
After steaming milk,wipe the steam
wand with a clean damp cloth to
remove any milk residue.
Position the steam wand over the
drip tray. Immediately purge the
steam wand by turning the dial
to the HOT WATER position for 3
seconds.
Return the dial to the OFF position.
Espresso Styles to Try
Espresso (Short Black)
Espresso is a concentrated, full bodied coffee with a stable layer of
‘crema’ on top. An espresso is the foundation of all café coffee.
• Espresso glass (3 oz)
• Single or double shot of espresso (1-2 oz)
Ristretto
A ristretto is an extremely short espresso, distinguished by its
intense flavor and aftertaste.
• Espresso cup (1 oz)
• Half a single shot of espresso (0.5 oz)
Americano
A standard espresso with hot water added. The hot water is added
first so that the ‘crema’ is maintained.
• Cup (6 oz)
• Hot Water (to preference)
• Single or double shot of espresso (1-2 oz)
Con Panna
Con Panna, Italian for ‘with cream’, made up of an espresso topped
with lightly whipped cream. It can also be dusted with cinnamon or
chocolate.
• Cup (6 oz)
• Single or double shot of espresso (1-2 oz)
• Lightly whipped cream - dusted cinnamon.
Macchiato
Macchiato, Italian for ‘to stain or mark’. Traditionally served as a
standard espresso with a dash of cold or frothed milk and a small
dollop of foam into the middle of the ‘crema’.
• Espresso glass (3 oz)
• Single or double shot of espresso (1-2 oz)
• Dash of cold or frothed milk and small dollop of foam.
BVCLECM-PMPMN-SS̲23EM1 (US).pdf 9 2023/6/6 14:54
