14
Tips for Milk Texturing
6. Amount of Foam
Create the amount of micro-foam you want.
Cappuccinos traditionally have more micro-
foam than a flat white.
(See Coffee Styles page)
7. Immerse Tip
After you have created the amount of foam
you want, immerse the Steam Wand half
way down the milk level. This heats all
the milk and pulls in milk instead of air.
This ensures the milk and foam is blended
together, making it denser and smoother.
8. Correct Temperature
An indicator that correct milk temperature
has been reached is when the Jug can only
be held continuously for approximately 3
seconds.
Pro Tip:
Milk Temperature
• Under - If not heated long enough, it
will be warm with little texture.
• Optimum - between 60-65°C.
• Over - If heated for too long it will
start to boil around 72°C, and will
have a burnt taste with all texture lost.
9. Tap & Swirl the Jug
Gently tapping the Jug on the benchtop
helps release larger trapped air bubbles.
Swirling helps the milk and froth to
combine for an even consistency and a silky
appearance.
10. The Finishing Touches
Pour from the Milk Jug into your cup in one
steady motion.
11. Purging the Steam Wand
After turning removing the Jug from the
Steam Wand, place the Steam Wand over
the Drip Tray and purge the Steam Wand to
remove any milk that has been sucked up.
12. Wipe Steam Wand
Wipe the Steam Wand Arm and Tip with
a clean damp cloth to remove any milk
residue.
Remember practice makes perfect.
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