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Owner’s book •
02 Cremina
Hot milk with froth
The making of perfect milk froth comes in two steps, the so-
called “stretching and rolling”. For the stretching phase, im-
merse the steam nozzle
13
into the milk and open the steam
tab
3
fully. When the milk slowly starts to create froth, the
container needs to be lowered slightly, whereby the tip of the
steam wand always has to be slightly below the milk surface.
When the volume has nearly doubled and reached 30°C/86°F,
the rolling phase can start. The steam wand should be placed
deeper into the milk to mix the created froth with the hot milk.
Through rotation, the frothed milk will get finer and finer. The
big bubbles burst and the mixture will form to be a homoge-
neous fluid. However, the milk must not become too hot. The
ideal temperature can be checked by placing one hand on the
container, if is it more than hand warm, but not hot, the opti-
mal temperature of 65°C/149°F has been reached. Then, close
the steam tab and remove the container.
Immediately after the use, release remaining steam from the
steam wand and clean it with a damp cloth. By doing so, dirt
and limestone will not build up around its tip or the inside.
01 Pouring in the milk; immerse
the steam nozzle in; open the
steam tab
02 Steaming the milk; lower the
container slightly («stretching»)
03 Mix the froth with the milk
through rotation («rolling»)
149 °F
86 °F
