Sunbeam TORINO, User Manual

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20
Tips to Milk Texturing continued
• Tip: The amount of foam required
depends on the type of coffee being
made, and how you like your coffee.
Cappuccinos traditionally have more foam
than a flat white.
• When the milk reaches the desired
temperature, turn the steam off. We
recommend around 65°C for sweet
tasting milk.
• Tip: The optimum texturing temperature
of milk is between 60-65°C. If the milk
is not heated long enough, there will be
little texturing of the milk. If the milk is
heated for too long it will start to boil at
around 72°C and all texture will be lost,
and it will have a burnt taste. Initially,
you may want to use a milk thermometer
to achieve the correct temperature.
Another good indication that the correct
temperature has been reached is when
the jug becomes too hot to leave your
fingers in contact for approximately 5
seconds.
• Remember to wipe the steam wand with
a clean damp cloth immediately after use
and purge the wand to remove any milk
that has been sucked up the steam wand.
The finishing touch
• Remember the aim of texturing is to
aerate the milk to create micro-foam, and
to ensure the milk remains blended well
throughout. Therefore after the milk has
been textured it’s essential to tap and swirl
the jug. Tapping the jug on the bench top
helps to release larger trapped air bubbles
to ensure fine micro-foam; and swirling the
jug in a circular, horizontal fashion helps
the milk and froth combine for an even
consistency.
• Take your glass or cup of espresso and
pour from the jug in one steady motion
• Remember practice makes perfect!