Sunbeam TORINO, User Manual

Page: 21 / 60

19
Tips to Milk Texturing
This section gives greater detail about the
milk texturing process, and should be used
together with the Quick Guide to Using your
Torino.
Milk texturing is the steaming of milk. The
steam coming out of the machine will only
heat the milk. You will also need to aerate
(add air to) the milk to create the micro-
foam. The micro-foam contains thousands of
tiny bubbles and gives the milk a silky, velvet
texture. Milk that has been textured correctly
looks thick and rich, with a silky sheen, and
has been heated to between 60-65°C. It’s
all about the positioning of the steam tip
and how you move the jug up and down to
immerse. Similar to making an espresso,
perfecting the art of milk texturing takes time
and practice.
Set up
• Firstly always start with fresh cold
milk from the fridge and a cold, clean
stainless steel jug. You can store your jug
in the fridge. Cold milk in a cold jug will
assist in texturing the milk.
• Fill the jug with approximately
250-300ml of milk. An easy guide is
to fill to the bottom of the ‘V’ of the
pour spout on the Sunbeam jug (about
300ml). This will produce enough milk
for 2 lattes or cappuccinos.
•
TIP: Keep in mind that the volume of
milk will increase or ’stretch’ during the
texturing, so don’t overfill the jug.
• Before you begin texturing the milk,
always purge the steam wand of any
excess water until steam appears.
Using the Steam Wand
• The correct position of the steam wand
will ensure air is added to the milk to
create the micro-foam, and will ensure
the milk layers remain blended together.
• Rest the spout of the milk jug up against
the steam wand. Position the steam tip
just under the surface of the milk and
just off centre at the side of the jug. This
positioning will ensure the milk moves
around the jug in a whirlpool fashion.
Positioning the steam tip just under
the surface of the milk, will ensure that
some air is drawn into the milk at the
start of the texturing process. This is an
important factor, as textured milk does
need to have some aeration.
• Note: How air is introduced to the milk
will determine the consistency of the
foam. If large gulps of air are added to
the milk, the quality of the foam will
reflect this by having 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 bead in the micro-foam.
• As the steam heats and textures the milk,
the level of the milk in the jug will begin
to rise. As this happens follow the level
of the milk by lowering the jug, always
keeping the tip of the steam nozzle just
below the surface. This will create a
slight hissing noise.
• After you have created the amount of
foam you want for the coffee you're
making, immerse the wand half way down
the milk level. This will heat up all the
milk and pulls in milk instead of air. This
will also ensure the milk and foam is
blended well throughout, preventing the
milk from layering. It also helps to make
the foam denser and smoother.