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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 extracting more espresso
immediately after using the steam
function, this machine features an
auto-purge function. This ensures
the ground coffee will not be burnt
by the initial water flow from the
thermocoil being too hot. Instead
this water is automatically released
internally into the drip tray ensuring
that the internal thermostat is at
optimal temperature for extracting
coffee. Your coffee will always
be extracted at this optimal
temperature ensuring only the best
flavoured coffee is achieved.
NOTE: Always ensure that the frothing
attachment has been firmly pushed
onto the steam wand and connects
with the rubber surround. For best
results use cold fresh milk. Always
clean the steam wand and frothing
attachment after every use. Refer
to ‘Care and Cleaning’, page 49
NOTE: If stretching makes a loud
screeching sound, the chances are
you have lowered the wand into 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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