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ENGLISH
How to make good milk foam
Once you know a few tricks, you can make rich milk foam with much air in it.
Preparations
1. Use cold milk from a refrigerator and with a fat content of 3.6 % or more.
Milk will not foam well when it is not cold.
2. It is recommended to use a stainless steel milk pitcher.
Use of a metal pitcher makes it easier to judge changes in the milk temperature by touch.
3.
Press the steam ON/OFF button again to stop the steam when the milk vol-
ume has increased to approximately 1.5 or 2 times and the pitcher has reached
a temperature of 62 or 63 degrees (feeling hot when touched for 3 seconds).
Just hold the pitcher while making foam, and do not move it.
4.
After use, always clean the nozzle and wipe it dry.
Milk tastes best at approximately 65ºC. Protein changes at temperatures of 70 ºC and higher,
causing loss of taste.
1.
Fill the milk pitcher approximately one third with fresh milk.
2.
Insert the steam nozzle into the
milk as shown and press the
steam ON/OFF button to dis-
charge steam.
①
Insert the nozzle into a milk pitcher with water and press the
steam ON/OFF button.
②
Generate steam for 1 or 2 seconds and then press the button again
to stop the steam.
As steam continues to come out for some time after the
button has been pressed, remove the pitcher after the
steam has stopped.
After use, point the nozzle to the inside for safety and wipe it dry. (Take care not to
burn yourself.)
③
When the steam nozzle has cooled sufficiently, remove the outer
steam nozzle and once again clean steam nozzle and outer steam
nozzle.
Clean the air holes in the outer steam nozzle with a
tooth pick or similar to prevent clogging.
After cleaning, reinstall the outer steam nozzle, point
the nozzle to the inside, and wipe it dry.
Air hole (2)
Outer steam nozzle
Steam nozzle
Insert approximately
half of the outer
steam nozzle.
Insert the outer steam nozzle
near the edge of the pitcher. The
foaming is not good when it is at
the center.
Check the tempera-
ture by lightly
touching with your
fingertip.
Water
