LAVAZZA Premium, User Manual, Page: 13 / 16

THE ART OF PERFECT MILK FOR COFFEE
(THE ITALIAN WAY)
The steps that follow show you how to use the A Modo Mio steam arm to
create the perfect milk, defined by its glossy, silky, indulgent texture
A perfect cappuccino is identified
by the creaminess of the froth.
Smooth, compact and finely
textured with a sheen like
whisked egg
whites.
An example of good and
bad frothing technique
Bad Milk
Bubbly result
Steam arm too
shallow
Good Milk
Velvety smooth
finish. Steam arm
positioned just
below the surface
Start with the right ingredients
:
1) Fresh Milk
(skimmed/semi or full fat)
Cold, straight from the fridge
(4-5°C)
2) Stainless steel jug