Sunbeam PU8000, Руководство пользователя

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17
Guide to milk texturing
What you want to achieve is silky thick
rich milk that has been heated to between
60-65°C.
The steam coming out of the machine will
only heat the milk, it is up to the coffee
maker to aerate the milk in a way that allows
the creation of beautifully textured micro
foam and it’s all about the positioning of the
steam tip and how you move the jug.
Using the Steam Wand
1. Firstly always start with fresh cold milk
from the fridge and a clean jug.
2. ½ fill the jug with milk (approx.
300-400mls).
3. Purge the steam wand.
4. Insert the tip of the steam wand into the
milk.
5. Activate the steam function on the
espresso machine.
6. Rest the spout of the milk jug up against
the steam wand. Position the steam tip
just under the surface of the milk and
just off centre.
7. Continue to texture the milk.
8. Gently lower the jug slowly to create the
amount of desired foam for the style of
coffee you are creating.
9. The more control you have during this
stage of the milk texturing process the
denser and smoother the foam.
10. Now listen for the hissing sound. This is
an indicator that you're drawing air into
the milk in a controlled fashion.
11. After you have created the amount of
foam you need for the style of drink
you're making keep the jug steady and
allow the milk to come up to temperature.
12. Remember this process is about keeping
the milk spinning and maintaining the
same position from where you started.
13. When the milk reaches the desired
temperature, turn the steam off. We
recommend 65°C for sweet tasting milk.
14. Remove the jug from the wand, wipe the
steam wand with a clean damp cloth and
give it a quick burst of steam to remove
any milk that has been sucked up the
steam wand.
15. If you have any large surface bubbles,
gently tap the jug on the bench to
collapse these.
16. Roll the jug to keep the milk and foam
together.
17. Take your glass or cup of espresso and
rest the pouring spout against the rim of
the cup and pour in one steady motion.
Remember practice makes perfect!