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Milk frothing is the steaming of milk.
Key Elements to Frothed Milk
The steam only heats the milk. The milk
also needs to be aerated (add air) to create
the micro-foam, and needs to be blended
well together. Milk that has been frothed
correctly has been heated to between
140-149°F, and has a thick, rich micro-
foam with a silky sheen. It’s all about the
temperature, positioning of the Steam
Wand and when you move the Milk Pitcher.
1. Fill Milk Pitcher
Add cold milk around 39°F
into a chilled
clean Stainless Steel Pitcher. Fill to the
bottom of the spout.
2. Steam Warm Up
For best milk frothing results every time,
ensure steam has warmed up before
frothing milk . Steam is ready when STEAM
LIGHT is fully ON. You will also hear the
Pump start.
3. Position
Place the Steam Wand Arm in the Pitcher
spout at the 12 o'clock position, with the
Steam Wand Tip in the milk at the 3 o'clock
position. Keep the Steam Wand Tip just
under the surface of the milk. This will
create a whirlpool action.
4. Sound
How air is introduced to the milk
determines the consistency of the foam. If
large gulps of air are added to the milk, the
foam will have large bubbles. Introducing
air to the milk in a controlled, gentle
fashion indicated by a gentle hissing sound,
will ensure the milk has fine aerated micro-
foam.
Pro Tip:
Milk Frothing Sounds
• Screeching - Tip too deep, lower Pitcher.
• Smooth Hissing - Just right for latte.
• Gurgling - Tip not deep enough, raise Pitcher.
5. Keeping Steam Tip Position
As the steam heats and froths the milk,
the milk will stretch causing the level of
the milk in the Pitcher to rise. As this happens
follow the level of the milk by lowering
the Pitcher, keeping the Steam Wand Tip just
below the surface.
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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 & 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. The Finishing Touches
Pour from the Milk Pitcher into your cup in one
steady motion.
11. Purging the Steam Wand
After turning the DIAL to the vertical READY
position and removing the Pitcher from the
Steam Wand, place the Steam Wand over
the Drip Tray and purge the Steam Wand to
remove any milk that has been sucked up.
To purge turn the DIAL to the HOT WATER
position for a few seconds, then return the
DIAL to the vertical READY position.
12. Wipe Steam Wand
Wipe the Steam Wand Arm and Tip with
a clean damp cloth to remove any milk
residue.
13
12
Tips for Milk Frothing
Tips for Milk Frothing
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Remember practice makes perfect.
Note:
The volume of milk will increase
or ’stretch’ during frothing, so don’t
overfill the Pitcher.
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