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WARNING:
Ensure the steam selector dia is in the STAND BY-position before remo-
ving the frothing jug.
There are two phases to texture milk: Stretching the milk to aerate it and swirling the
milk to make it silky smooth and the right temperature. In practice these two operations
should blend into one.
STEP 1 - STRETCHING THE MILK
Hold the jug so the tip of the steam wand is just below the surface
of the milk and with your free hand engage the steam. Every so
often lower the jug so the steam wand just breaks the surface of the
milk and makes a hissing sound. Stretching the milk will increase the
volume, so lower the jug as the milk rises to ensure the tip remains
just above the surface of the milk.
STEP 2 – SWIRLING THE MILK
After a short while you will have aerated sufficiently. At this point, adjust the jug so the
steam wand is off-center and create a spinning motion in the milk. Compensate for the
angle of the steam wand by slightly tilting the jug away from you, or to one side and at
the same time lower the nozzle further into the body of the milk. Continue swirling until
milk is at desired temperature. Without a thermometer you’ll know the milk is ready when
the jug base is ›just too hot‹ to touch. When you get the balance right the milk should
end up forming a ›meringue-like‹ consistency that has a glassy sheen to it. Remove any
excess air bubbles by gently knocking the jug against a hard flat surface and pour the
milk down the inside of your chosen cup or glass to make your desired espresso variati-
on. Lastly, run the steam function briefly to remove any residual milk in the steam wand
tip. Then give the steam wand a good wipe with a damp cloth.
Note:
If stretching makes a loud screeching sound, this may indicate that you have lowered
the wand into the milk too early.
Note:
For best results use cold fresh milk. Always clean the steam wand after every use. Refer
to ›Care and Cleaning‹.