Sunbeam EM5400B manual Easy steps for texturing milk, Frothing with the frothing attachment

Easy steps for texturing milk

Milk texturing is the steaming of milk to heat it and to create froth. Similar to making an espresso, perfecting the art of milk texturing takes time and practice.

•Use fresh, cold milk and fill a stainless steel frothing jug to no more than ¹/³ full.

•The amount of milk you steam should be adequate for the coffees you are preparing. Keep in mind that the volume of milk will increase or ‘stretch’ during the texturing process.

•Once you have activated the steam and inserted the steam nozzle into the jug, position the steam arm 1½ cm from the side of the jug with the tip of the nozzle just below the surface of the milk. The jug needs to be at a slight angle with the steam arm resting on the spout of the jug. This will create a whirlwind motion in the milk.

Note: You should hear a hissing sound. If you are creating large bubbles, raise the jug so that the nozzle tip is lowered deeper into the milk.

•As the steam heats the milk, the milk will begin to rise. Follow the level of the milk by lowering the jug, always keeping the tip of the steam nozzle just below the surface.

•Once the milk has stretched to double its original volume, lower the steam nozzle further into the milk and continue to heat the milk. This will give the milk a fine texture and not a mass of large aerated bubbles.

•Cease steaming when the frothing jug becomes too hot to hold your hand against it.

•With the frothing jug in hand, swirl and tap the jug until the milk becomes shiny and no bubbles remain, this ensures an even consistency. Pour the textured milk into your espresso as soon as possible.

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Frothing with the frothing attachment

If you are just learning to texture/froth milk you may find it initially easier using the frothing attachment packed with the Café Latte. Once you have had some practice in texturing/frothing milk, we recommend not to use the frothing attachment as you will have greater control of the texture and temperature of the milk.

•Attach the frothing attachment to the steam arm (19).

•Once you have activated the steam, insert the steam arm with the frothing attachment into the jug. Position the steam arm 1½ cm from the side of the jug with the frothing attachment completely immersed in the milk, so the tip of the frothing attachment is held just above the base of the jug.

•Hold the frothing attachment in this position until the milk has stretched to double its original volume. Cease steaming when the frothing jug becomes too hot to hold your hand against it.

Important cleaning instructions for the steam wand/arm

The steam arm/wand and froth enhancing attachment needs to be cleaned each time you froth milk. To clean the steam arm/wand, wipe with a damp cloth and rinse the froth enhancing attachment under warm water.

Should your steam arm/wand become blocked, supplied with your espresso machine is a cleaning wire. The cleaning wire for the steam arm is the BLACK pin, located under the base of the water reservoir (23) (24).

With the cleaning wire insert it into the hole in the base of the steam arm/wand (25).

If the steam arm/wand remains blocked, using the measuring spoon/tamp unscrew the steam nozzle from the steam arm (26). Clean the steam nozzle by once again using the cleaning wire and then flush under running water.