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NOTE:
Hot steam may escape or hot water
may drip from the group head and the
swivel steam wand. Therefore always
ensure that the swivel steam wand
points towards the drip tray when not
in use.
• Always start with fresh cold milk.
• Fill the jug just below the “V” at the
bottom of the spout.
• Position the steam tip above the drip
tray and lift the steam lever to purge
the steam wand of any condensed
water.
• Insert the steam tip 1-2cm below the
surface of the milk close to the right
hand side of the jug at the 3 o’clock
position.
• Lift the steam lever.
• Keep the tip just under the surface of
the milk until the milk is spinning clo-
ckwise, 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 intro-
duce 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.
• Lift the handle of the jug to lower the
tip beneath the surface, but keep the
vortex of milk spinning. The milk is
at the correct temperature (60-65ºC)
when the jug is hot to touch.
• Move the steam lever to the CLOSED
position BEFORE taking the tip out of
the milk.
• Set the jug to one side, lift the steam
lever 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-inte-
grate the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the
milk begins to separate and the cre-
ma dissipates.
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 seal 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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