Frothing Milk

1.When frothing milk, the volume of the milk will generally double. Therefore, fill a frothing pitcher only halfway with milk to leave room for expansion.

NOTE: For best frothing results, use fresh, cold skim milk.

2.Make sure the Froth Booster Tip is properly attached to the Frother before beginning to froth milk.

3.Holding the frothing pitcher by the handle, raise it up to the Froth Booster Tip. Insert the Froth Booster Tip into the milk so that the head is just under the surface (see FIGURE 5).

IMPORTANT: Make sure the end of the Froth Booster Tip is just under the surface of the milk. Otherwise, splattering may occur.

4.Slide the Function Control to the “ ” (STEAM) position and gradually turn the Steam Control Knob counterclockwise to the desired steam strength to begin frothing.

CAUTION: Take extra care as steam is very hot and will also cause the milk to become very hot.

4.When the milk reaches the desired froth consistency, tighten the Steam Control knob by turning it all the way clockwise until no steam escapes the Frother.

NOTE: Allow the freshly frothed milk to stand a moment so that the foam completely separates from the steamed milk. The milk froth will fill the top half of the pitcher, and the bottom half will consist of steamed milk.

5.Preparing Cappuccino: A traditional 6 ounce cappuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk...

Pour the steamed milk into the bottom 1/3 of each cup -- a spoon may be used to hold back the foam while pouring. Then slowly pour equal parts espresso into the steamed milk (see “Brewing Espresso” for instructions). For the remaining 1/3, spoon frothed milk on top to fill each cup. Done in this order, the espresso should settle between the milk and the foam. Powdered cocoa or cinnamon may be sprin- kled on top as a garnish.

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