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© Rocket Espresso Ltd. IT05846260965.Espresso machine mod. R 58. User manual Ed. 03.2012. Subject to change without notice # 12
How to texture milk
Preparation of the milk foam is the basis for a good cappuccino or other coffee /
milk based beverages as lattés. The texture we’re aiming for is best described as
velvet. With a nice fine bead of bubbles.
The milk
Use possibly chilled fresh whole milk. This will give you more time to work the
foam before the milk temperature reaches 65°C-70°C. This is the temperature range
when milk proteins transform to foam. Also milk takes in air easier if it’s cold.
Pour the milk into a clean stainless steel jug (to be used only for food). Stainless
steel offers excellent heat transfer which is an essential for controlling the milk
temperature during the frothing process.
(Please remember that the volume of the
milk will have almost doubled after texturing).
Stretching and texturising
Now place the steam nozzle of the steam wand (Fig. A/1) ideally 5 to10 mm under
the surface of the milk and open the steam valve (Fig. A/2) fully on.
Keeping the jug as steady as possible allow the steam wand to gently gasp the air
right on the surface of the milk. Slowly change the angle between the surface of the
milk and the steam wand until you create a vortex effect. Hold the jug in both hands
to “fine tune” the depth of the wand nozzle until you hear the sound of the air being
drawn into the milk.
If the noise is too loud and the milk bubbles very fiercely and spits: the steam nozzle
is too high and you should raise the jug a bit.
If you hear a screech: the steam volume is insufficient and the jug should be lowered
a little.
During the milk frothing process do not break the surface of the milk with the steam
tip. This will create large bubbles and spoil the milk texture which should be velvet.
At all times keep a steady hand. Do not jiggle the jug up and down.
As the volume of the milk increases, lower the milk jug to keep the steam nozzle
always in the same position with respect to the milk level.
