Caring for your Espresso Machine | 6. Angle the pitcher so that the | 24 | |
10. Remove the portafilter |
| steam wand is resting on |
|
| the spout of the pitcher and |
| |
handle from the brew head |
|
| |
| lower the pitcher until the tip |
| |
(18). |
|
| |
| of the steam nozzle is just |
| |
11. Discard the used coffee |
|
| |
18 | below the surface of the |
| |
grinds or pod from the |
| ||
milk. This will start to create a whirlpool |
| ||
|
| ||
filter basket (19). |
|
| |
| action in the milk (24). |
| |
|
|
|
Guide to milk |
| NOTE: Do not allow the steam to spurt unevenly | ||
Texturing |
| or it will create aerated froth/large bubbles. If this | ||
19 | is happening, raise the pitcher so that the steam | |||
Milk texturing is the steaming | nozzle is lowered farther into the milk. |
| ||
|
| |||
of milk. The steam does two |
| 7. As the steam heats and textures the milk, |
| |
things; it heats the milk and mixes air with the | the level of the milk in the pitcher will begin |
| ||
milk to form a creamy texture. As with learning to | to rise. As this happens, follow the level of |
| ||
make an espresso, perfecting the art of milk | the milk by lowering the pitcher, always |
| ||
texturing takes time and practice. |
| keeping the tip of the steam nozzle just |
| |
Before starting to prepare for milk texturing, | below the surface. |
| ||
make sure that the steam/hot water knob is in | 8. Once the foam is created, | 25 | ||
the | steam setting. |
| raise the pitcher until the |
|
1. Determine how much milk is needed based | steam nozzle is in the |
| ||
center of the milk (25). |
| |||
| on the number of cups being made. |
| ||
|
|
|
TIP: Keep in mind that the volume of milk will | TIP: The amount of foam |
| ||||
required will vary depending |
| |||||
increase during the texturing. |
|
| ||||
| on the drinks being made; for example, a |
| ||||
2. Pour cold refrigerated milk into the stainless |
| |||||
cappuccino requires more foam than a latte. | ||||||
frothing pitcher, between ½ to ²⁄³ full. | 9. Stop the steam immediately |
| ||||
3. Purge the steam wand of |
| 26 | ||||
| when the milk is heated by | |||||
any water. With the steam |
| turning the function knob to |
| |||
wand positioned over the |
| the off position (26). |
| |||
drip tray, activate the |
| IMPORTANT: Do not boil |
| |||
steam function by turning |
|
| ||||
20 | the milk. |
|
| |||
the function knob to the |
|
| ||||
| 10. Remove the pitcher, |
| ||||
| steam setting (20). |
|
| |||
Once any water has been |
| immediately wipe the | 27 | |||
|
|
|
|
| ||
purged, stop the steam by |
| steam nozzle and wand |
| |||
turning the function knob |
| with a clean damp cloth |
| |||
to the off position (21). | 21 | (27) and purge a small |
| |||
|
|
|
|
| ||
4. Swing the steam wand to |
| amount of steam. |
| |||
| using the hot water |
| ||||
the side of the espresso |
|
| ||||
machine (22). |
| function |
|
| ||
5. Place the steam wand into | 22 |
|
| |||
When using the hot water function make sure | ||||||
the milk so that the nozzle |
| |||||
is about a | 23 | that the steam/hot water knob is in the | hot | |||
the surface and activate |
| water setting. |
|
| ||
the | steam function |
| 1. Place the cup or container |
| ||
by turning the function |
| under the steam/hot water |
| |||
knob to the steam setting |
| nozzle and turn the function |
| |||
(23). |
| knob to the | setting (28). 28 |
| ||
|
|
|
|
|