13
9. Steaming and Frothing
Place the steam arm above the tray and open the steam knob a little so that any build-up
of condensed water is removed from the arm. Close the steam knob. Put the steam arm
into the liquid you’d like heated and open the steam knob.
When you finish the steaming or frothing, put the steam arm over the tray and open the
knob to clean inside the steam arm. Close the knob and wipe the steam arm with a soft
damp cloth.
FROTHING TECHNIQUES
What is frothed milk?
When you froth milk, you inject air into it while steaming. The thickness and texture of
the froth will vary with the technique used. Frothing is always done when the milk is at
its coldest. Keep the tip near the surface of the milk so that you will hear a hissing sound
as the air is being injected into the milk. The longer you froth, the thicker the froth will
be. If you want creamy froth (micro foam), only froth until you are at around 110° F and
then steam the rest of the way. Never steam or froth over 160° F. Skim milk will froth
very easily and create a thick froth. The higher the fat content, the creamier and sweeter
the froth will be.
What is steamed milk?
Steamed milk is heated, but not frothed. In other words, you don’t inject any air into the
milk while heating it. The key to this is to keep the tip of the wand buried in the milk so
that it does not let in any air. Never steam or froth over 160 F.
10. Hot Water Dispensing
Place a cup under the hot water outlet, open the water knob and then close when you have
the required quantity of water. You can use the hot water for pre-heating cups prior to
brewing, as well as for tea and Americanos.
NOTE: Use caution as some steam will come out with the water and may splash or spray.
