Milk texturing is the steaming of milk.
Key Elements of Textured Milk
Milk that has been textured correctly has
a thick, rich microfoam with a silky sheen.
Texturing involves both heating and aerating
milk using steam. Vital elements include
positioning of the Steam Wand, when to adjust
the Milk Jug position and reaching the correct
temperature. Use the below steps to help you
create café-style microfoam.
1. Fill Milk Jug
Add cold milk around 4°C
into a chilled clean
Stainless Steel Jug.
Fill to the bottom of the spout.
Note: The volume of milk will increase or
’stretch’ during texturing, so don’t overfill the
Jug.
2. Steam Warm Up
Turn DIAL to STEAM. For best milk texturing
results every time, allow steam to heat up.
Steam is ready when STEAM LIGHT is fully
ON. You will also hear the Pump start. Pause
steam by returning DIAL to the vertical position.
3. Position
Place the Steam Wand Arm in the Jug spout at
the 12 o'clock position, with the Steam Wand
Tip in the milk at the 3 o'clock position, a finger
width away from the edge of the Jug. Keep
Steam Wand Tip just under the surface of the
milk. Turn DIAL back to STEAM position to start
texturing. A whirlpool action should be created
in the Jug.
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 microfoam.
Tip: Milk Texturing Sounds
• Gurgling - Tip not deep enough, raise Jug.
• Smooth Hissing - Just right for latte.
• Screeching - Tip too deep, lower Jug.
5. Keeping Steam Tip Position
As the steam heats & textures the milk, the
milk will stretch causing the level of the milk in
the Jug to rise. As this happens follow the level
of the milk by lowering the Jug, keeping the
Steam Wand Tip just below the surface.
Note: Some adjustments to technique will be
required when using non-dairy milk.
FILL
MAX
4°C
HOT
WATER
RETURN
FINISHED
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
FILL
MAX
4°C
HOT
WATER
RETURN
FINISHED
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
FILL
MAX
4°C
HOT
WATER
RETURN
FINISHED
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
TIPS FOR MILK TEXTURING
FILL
MAX
4°C
HOT
WATER
RETURN
FINISHED
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
English - 15
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6/26/19 09:33
