6. Amount of Foam
Create the amount of microfoam you
want. Cappuccinos traditionally have more
microfoam than flat whites.
(See Espresso Styles to Try, pages 18-19)
7. Immerse Tip
After creating the desired amount of foam,
immerse the Steam Wand half depth way
into the milk. This heats all the milk and
pulls in milk instead of air. This ensures the
milk and foam are blended together, making
it denser and smoother.
8. Correct Temperature
An indication of reaching correct milk
temperature is when the Milk Pitcher
base can only be touched comfortably for
approximately 3 seconds.
9. Purging the Steam Wand
When correct milk temperature has been
reached, turn the DIAL to the vertical
position and remove the Pitcher from the
Steam Wand. Place Milk Pitcher to one side.
Place the Steam Wand over the Drip Tray.
Turn the DIAL to the HOT WATER position
for a few seconds, then return the DIAL to
the vertical position. This will remove any
milk that has been sucked into the Steam
Wand Tip.
10. Wipe Steam Wand
Wipe the Steam Wand Arm and Tip with
a clean damp cloth to remove any milk
residue.
11. Tap and Swirl the Pitcher
Gently tapping the Pitcher on the countertop
helps to release larger trapped air bubbles.
Swirling helps the milk and froth to combine
for an even consistency and a
silky appearance.
12. The Finishing Touches
Pour from the Milk Pitcher into your cup in
one steady motion.
MILK
TEMPERATURE
Full and Skim
140-149°F
Almond
131-149°F
Soy
131-140°F
Coconut
149-158°F
FILL
MAX
39°F
FINISHED
MAX
FINGER
WIDTH
12
3
STEAM
STEAM
PAUSE
STEAM
HOT
WATER
RETURN
17
Tips for Milk Frothing
FILL
MAX
39°F
FINISHED
MAX
FINGER
WIDTH
12
3
STEAM
STEAM
PAUSE
STEAM
HOT
WATER
RETURN
FILL
MAX
39°F
FINISHED
MAX
FINGER
WIDTH
12
3
STEAM
STEAM
PAUSE
STEAM
HOT
WATER
RETURN
Note:
Above recommendations might
vary from one milk brand to another and
depending on your taste preference.
Barista Tip:
Milk Temperature
• Under - If not heated long enough,
it will be warm with little froth.
• Optimum - See below table.
• Over - If heated for too long it will start
to boil around 162°F and will have a
burnt taste with all froth lost.
Remember practice makes perfect.
