21
•
Keep the tip just under the surface of the
milk until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
•
With the milk spinning, slowly lower the jug.
This will bring the steam tip to the surface of
the milk & start to introduce air into the milk.
You may have to gently break the surface of
the milk with the tip to get the milk spinning
fast enough.
•
Keep the tip at or slightly below the surface,
continuing to maintain the vortex. Texture
the milk until sufficient volume is obtained.
•
Lower the tip beneath the surface, but keep
the vortex of milk spinning. The milk is at the
correct temperature (60–65°C) when the jug
is hot to touch.
•
Move the steam dial to the STANDBY
position before taking the tip out of the milk.
•
Set the jug to one side, turn steam on to
purge out any residual milk from the steam
wand and wipe steam wand with a damp
cloth.
•
Tap the jug on the bench to collapse any
bubbles.
•
Swirl the jug to polish and re-integrate the
texture.
•
Pour milk directly into the espresso.
•
The key is to work quickly, before the milk
begins to separate.
HINTS & TIPS
•
Always use freshly ground coffee for a
superior flavour and body.
•
Use freshly roasted coffee beans, with a
‘roasted on’ date and use within 2 weeks of
‘roasted on’ date.
•
Store coffee beans in a cool, dark and dry
container. Vacuum sealed if possible.
•
Buy coffee beans in small batches to reduce
the storage time and store no more than one
weeks supply at any time.
•
Grind beans immediately before brewing as
ground coffee quickly loses its flavour and
aroma.
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