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THE ART OF TEXTURING MILK
The Breville Barista Express comes complete
with a Commercial Style Swivel Steam Wand
and Stainless Steel Frothing Attachment. When
using the frothing attachment on the steam
wand a large amount of froth is easily created.
If less froth is desired, remove the frothing
attachment from the steam wand before
texturing. To remove the frothing attachment,
ensure it is cool then simply pull down and
remove. The frothing attachment can be stored
in the storage tray located behind the drip tray,
if not used regularly.
To refit the frothing attachment ensure it is
securely attached to the steam wand by
inserting it, from either end, onto the steam
wand and pushing firmly upwards onto the
rubber surround.
Fill the stainless steel frothing jug s
maximum
1
⁄2 full with cold, fresh milk.
Turn the Steam selector dial to the ‘Steam’ s
position. The red steam light will start to flash
indicating that the machine is heating to
create steam.
When the steam light stops flashing it is ready s
to use.
Before inserting the wand into the milk, pause s
the steam by returning the dial back to the
‘STAND BY’ position. This will avoid splashing
the milk out of the jug (this pause function
lasts for 6 seconds before exiting steam
mode).
Insert the wand into the milk and return the
s
Steam dial back to ‘Steam’.
To stop, return the steam dial to the ‘STAND
s
BY’ position and remove the jug.
NOTE: When the espresso machine
creates steam, a pumping noise
can be heard. This is the normal
operation of the 15 Bar pump.
WARNING: MILK SHOULD NOT BE ALLOWED TO RUN OVER THE TOP OF THE FROTHING
ATTACHMENT, OTHERWISE IT WILL NOT FUNCTION PROPERLY. TO AVOID
SPLATTERING OF HOT MILK, DO NOT LIFT THE END OF THE FROTHING ATTACHMENT
ABOVE THE SURFACE OF THE MILK WHILE FROTHING. ENSURE THE STEAM DIAL IS IN
THE ‘STAND BY’ POSITION BEFORE REMOVING THE FROTHING JUG.
NOTE: After 5 minutes of continuous
steaming, the machine will
automatically disable the steam
function. The steam light will flash.
When this occurs return the steam
dial to the ‘STAND BY’ position.
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