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11. Steaming and Frothing
Put the steam arm above the tray and open the steam knob a little so that water residue is
removed from the arm. Close the steam knob. Put the steam arm into the liquid you’d like
heated and open the steam knob.
When you finish steaming or frothing, put the steam arm over the tray and open the knob
to clean inside the steam arm. Close the knob and wipe the steam arm with a soft, damp
cloth.
FROTHING TECHNIQUES
What is frothed milk?
When you froth milk, you inject air into it while steaming. The thickness and texture of
the froth will vary with the technique used. Frothing is always done when the milk is at
its coldest. Keep the tip near the surface of the milk, so that you will hear a hiss hiss
sound as the air is being injected into the milk. The longer you froth the thicker the froth
will be. If you want creamy froth (micro foam), froth until you are at around 110°F and
then steam the rest of the way. Never steam or froth over 160°F. Skim milk will froth
very easy and create a thick froth. The higher the fat content of the milk, the more this
technique is necessary and the creamier and sweeter the froth will be.
What is steamed milk?
Steamed milk is heated but not frothed. In other words, you don’t inject any air into the
milk while heating it. The key to this is to keep the tip of the wand submerged in the
milk, so that it does not let in any air. Never steam or froth over 160°F.
12. Dispensing Hot Water
Place cup under the hot water outlet; open the water knob and then close it when you
have the required quantity of water. You can use the hot water for pre-heating cups
before brewing as well as for tea and Americano.
NOTE: Use caution as some steam will come out with the water and may splash or spray.
