SOLIS Grind & Infuse Pro 115A, User Manual

Page: 159 / 188

159
E
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-centre 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
(between 55 °C and 65 °C). Without a thermo-
meter 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 coffee.
Reactivate the steam blast to clean the steam
wand from milk residues.
Lastly, don’t forget to give your steam wand a
good wipe down with a damp cloth.
NOTE:
If stretching makes a loud screeching sound,
the chances are you have lowered the wand
into the milk too early.
NOTE:
Using fresh, cold milk will deliver the best
results. Clean the steam wand after every use.
Refer to the section „Care and Cleaning“ on
page 169 for further directions.
NOTE:
For extracting more espresso immediately
after using the steam function, this machine
features an auto-purge function. This ensures
the ground coffee will not be burnt by the
initial water flow from the thermocoil being
too hot. Instead this water is automatically
released internally into the drip tray ensuring
that the internal thermostat is at optimal
temperature for extracting coffee.
Your coffee will always be extracted at this
optimal temperature ensuring only the best
flavoured coffee is achieved.
THE ART OF TEXTURING MILK