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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.
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.
Easy steps for texturing milk