Texturing Milk

PAGECOFFEEHEADERMAKING..... TIPS & PREPARATION

•If the espresso starts to drip but doesn’t ﬂow after approximately 15 seconds, then you have either over dosed the ﬁlter basket and/or the grind is too ﬁne. This is an OVER EXTRACTED shot.

The ﬂavor of your coffee will depend on many factors, such as the type of coffee beans, degree of roast, freshness, coarseness or ﬁneness of the grind, dose of ground coffee, and tamping pressure.

Experiment by adjusting these factors just one at a time to achieve the taste of your preference.

•There are two phases to texturing milk. The ﬁrst is stretching the milk to aerate it and the second is swirling the milk to make it silky smooth. These two operations should blend into one.

•Always start with fresh cold milk.

•Fill the jug just below the “V” at the bottom of the spout.

•Position the steam wand tip over the drip tray and turn the STEAM/HOT WATER dial to the steam position.

The STEAM/HOT WATER light will ﬂash to indicate the machine is heating to create steam. During this time, condensed water may purge from the steam wand. This is normal. When the STEAM/HOT WATER light stops ﬂashing the steam wand is ready for use.

NOTE

When the machine creates steam, a pumping noise can be heard. This is the normal operation of the 15 bar Italian pump.

•Before inserting the steam wand into the milk, pause the steam by returning the STEAM/HOT WATER dial back to the STANDBY position. Quickly insert the steam wand tip ¼-¾" (1-2cm) below the surface of the milk, close to the right hand side of the jug at the 4 o’clock position. Then quickly turn the STEAM/HOT WATER dial back to the steam position. Pausing the steam avoids the milk splashing out of the jug (this pause function lasts for

6 seconds only).

•Keep the tip just under the surface of the milk until the milk is spinning clockwise, 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 introduce 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 jug to lower the tip beneath the surface, but keep the vortex of milk spinning. The milk is at the correct temperature (140-149°F or 60-65°C) when the jug is hot to touch.

•Turn off steam BEFORE taking the tip out of the milk.

•Set the jug to one side, immediately turn steam on to purge out any residual milk from the steam wand, then wipe steam wand with a damp cloth.

•Tap the jug on the bench to collapse any bubbles.

•Swirl the jug to “polish” and re-integrate the texture.

•Pour milk directly into the espresso.

•The key is to work quickly, before the milk begins to separate.