Breville VCF125, Руководство пользователя

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Milk texturing is the steaming of milk.
Key Elements to Textured Milk
The steam only heats the milk. The milk
also needs to be aerated (add air) to
create the micro-foam, and needs to be
blended well together. Milk that has been
textured correctly has been heated to
between 60-65°C, and has a thick, rich
micro-foam with a silky sheen. It’s all about
the temperature, positioning of the Steam
Wand and when you move the Milk Jug.
1. Fill Milk Jug
Add cold milk around 4°C into a chilled
clean Stainless Steel Jug. Fill to the
bottom of the spout.
Note: The volume of milk will increase or
’stretch’ during texturing, so don’t overfill
the Jug.
2. Steam Warm Up
For best milk texturing results every time,
ensure steam has warmed up before
texturing milk. Steam is ready when
STEAM LIGHT is fully ON. You will also
hear the Pump start.
3. Position
Place the Steam Wand Arm in the Jug
spout at the 12 o'clock position, with the
Steam Wand Tip in the milk at the 3 o'clock
position. Keep the Steam Wand Tip just
under the surface of the milk. This will
create a whirlpool action.
4. Sound
How air is introduced to the milk
determines the consistency of the foam.
If large gulps of air are added to the
milk, the foam will have 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 micro-foam.
Pro Tip: Milk Texturing Sounds
• Screeching - Tip too deep, lower Jug.
• Smooth Hissing - Just right for latte.
• Gurgling - Tip not deep enough, raise
Jug.
5. Keeping Steam Tip Position
As the steam heats and textures the milk,
the milk will stretch causing the level of
the milk in the Jug to rise. As this happens
follow the level of the milk by lowering the
Jug, keeping the Steam Wand Tip just
below the surface.
12
O’CLOCK
3
O’CLOCK
TIPS FOR MILK TEXTURING
MAX
FILL
FINISHED
MAX