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OPERATING THE ESPRESSO MACHINE OPERATING THE ESPRESSO MACHINE
5With the Steam dial closed,
adjust the frothing arm so it’s in
a comfortable working position,
and submerge the tip of the frothing
nozzle just below the surface of
the milk in the frothing pitcher.
7As the froth expands, it is necessary
to lower the pitcher. This is called the
stretching phase of frothing. When the
frothed milk has expanded to about 3/4
the volume of the pitcher, lower the
frothing nozzle into the pitcher to finish
steaming (heating) the milk.
6Slowly open the Steam dial by turning
it counter-clockwise. The further
the Steam dial is rotated, the greater
volume of steam will be released. Tilt
the pitcher to one side to create a
whirling motion in the milk, keeping the
tip of the frothing nozzle about 1/4 inch
below the milk’s surface.
8Keep the pitcher tilted to maintain
a whirling motion in the milk. Steam
the milk until it’s between 140 and
165 degrees Fahrenheit. (At these
temperatures, the pitcher will be very
warm to the touch.) Avoid scalding the
milk, which occurs at 175 degrees.
9To avoid splattering, close the Steam
dial by turning it clockwise until it stops
before removing the frothing arm from
the milk.

NOTE: KitchenAid recommends

using a standard kitchen thermometer

to determine when the milk reaches

140°F -165°F when learning to steam

milk. Typically the pitcher is almost

too hot to touch when this temperature

is reached.