THE ART OF TExTURING MILk
There are two phases to texture milk:
Stretching the milk to aerate it and swirling
the milk to make it silky smooth and the right
temperature.
In practice these two operations should blend
into one.
NOTE: For extract ing more espres so
immediately aft er using the stea m
function, this mac hine features a n
auto-purge func tion. This ensu res
the ground coffee w ill not be burnt
by the initial water flo w from the
thermocoil being to o hot. Instead
this water is automat ically relea sed
internally into th e drip tray ensu ring
that the internal t hermostat is at
optimal temperat ure for extract ing
coffee. Your coffee wi ll always
be extracted at thi s optimal
temperature ens uring only the be st
flavoured coffee is ac hieved.
NOTE: Always ensur e that the froth ing
attachment has be en firmly pushe d
onto the steam wand an d connects
with the rubber sur round. For best
results use cold fr esh milk. Always
clean the steam wand a nd frothing
attachment aft er every use. Refe r
to ‘Care and Cleaning ’, page 49
NOTE: If stretchi ng makes a loud
screeching sound , the chances ar e
you have lowered the wand i nto the
milk too early.
STEP 2 - SWIRLING THE MILk
After a short while you will have aerated
sufficiently. At this point, adjust the jug so the
steam wand is off-centre and create a spinning
motion in the milk. Compensate for the angle of
the steam wand by slightly tilting the jug away
from you, or to one side and at the same time
lower the nozzle further into the body of the
milk.
Continue swirling until milk is at desired
temperature [between 55 and 65 degrees].
Without a thermometer you’ll know the milk
is ready when the jug base is ‘just too hot’ to
touch.
When you get the balance right the milk should
end up forming a ‘meringue-like’ consistency
that has a glassy sheen to it. Remove any
excess air bubbles by gently knocking the jug
against a hard flat surface and pour the milk
down the inside of your chosen cup or glass to
make your desired coffee.
Lastly, don’t forget to give your steam wand a
good wipe down with a damp cloth.
STEP 1 - STRETCHING THE MILk
Hold the jug so the tip of the steam wand is
just below the surface of the milk and with your
free hand engage the steam. Every so often
lower the jug so the steam wand just breaks the
surface of the milk and makes a ‘hissing’ sound.
Stretching the milk will increase the volume, so
lower the jug as the milk rises to ensure the tip
remains just above the surface of the milk.
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