19
COFFEE MAKING TIPS & PREPARATION
•
With the milk spinning, slowly lower the
jug. This will bring the steam tip to the
surface of the milk and start to introduce
air into the milk. You may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
•
Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
•
Lower the tip beneath the surface,
but keep the vortex of milk spinning.
The milk is at the correct temperature
(60-65°C) when the jug is hot to touch.
•
Turn the Control Dial to the ‘Standby’
position before taking the tip out of the
milk.
•
Set the jug to one side, turn steam on
to purge out any residual milk from the
steam wand and wipe steam wand with
a damp cloth.
•
Tap the jug on the bench to collapse
any bubbles.
•
Swirl the jug to polish and integrate
the texture.
•
Pour milk directly into the espresso.
•
The key is to work quickly, before the
milk begins to separate.
BEAN FRESHNESS
Sage recommends quality 100% Arabica
beans with a ‘Roasted On’ date stamped on
the bag, not a ‘Best Before’ or ‘Use By’ date.
Coffee beans are best consumed between
5-20 days after the ‘Roasted On’ date.
Store coffee beans in an airtight container.
Vacuum seal if possible. Grind immediately
before brewing as ground coffee quickly
loses its flavour and aroma.
20172069 P20 BES810BSS_UKM_IB_E17_HiRes.pdf color:2C K+PANTONE 518C ZB2382 DC:- SIZE:148X210MM August 18, 2017 14:16:11