Sunbeam EM6200 Espresso Maker User Manual


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Milktexturingisthesteamingofmilk.The
steamdoestwothings,heatsthemilkand
alsothesteammixesairwiththemilkto
forman‘emulsion’oftinybubblesthatgives
asilkyvelvettexture.Similartomakingan
espresso,perfectingtheartofmilktexturing
takestimeandpractice.
Tip: Rememberespressoisthefoundationfor
allespresso-coffeedrinksandthemilkisthe
variable.
Beforestartingtoprepareformilktexturing,
ensuretheespressomachineisinsteam
mode,sotheredlightonthe'POWER'
buttonandredlightaroundthe'STEAM'
buttonareilluminated.
Note:Shouldtheespressomachinenotbe
insteammode,simplypressthe'STEAM'
buttontoactivate(23).
Tip:Itisrecommendedtousethesteam
functionafterfirstmakingespressoorusing
thehotwaterfunction.Makingcoffeein
thisorderwillreduceanywaitingtimeor
waterusagewhilethemachineadjuststothe
correcttemperature.
1.Determinehowmuchmilkisneededbased
onthenumberofcupsbeingmadeorthe
sizeofthetexturingjug.
Tip: Keepinmindthatthevolumeofmilk
willincreaseor’stretch’duringthetexturing.
2.Pourcoldrefrigeratedmilkintoastainless
steeljug,between¹/
³
to²/
³
full.
Tip: Bestresultswillbeachievedbyusinga
cleanjugandcold,freshmilk.
3.Purgethesteamwandofanywater.With
thesteamwandpositionedoverthedrip
trayactivatethesteamfunctionbyturning
thesteamandhotwatercontroldialanti-
clockwiseasfarasitwillgo(24).Once
anywaterhasbeenpurgedclosethesteam
byturningthesteamandhotwatercontrol
dialclockwise(25).
4.Swingthesteamwandtothesideofthe
espressomachine(26).
5.Placethesteamwandintothemilksothat
thetipofthesteamnozzleisjustbelow
thesurfaceofthemilkandactivatethe
steamfunctionbyturningthesteamand
hotwatercontroldialanti-clockwiseasfar
asitwillgo(27).
6.Anglethejugsothatthesteamwandis
restingonthespoutofthejugandlower
thejuguntilthetipofthesteamnozzle
isjustbelowthesurfaceofthemilk.The
nozzleshouldsitjustoffcentreinthe
milk.Thiswillstarttocreateawhirlpool
actioninthemilk(28).
Note:Howweintroducetheairtothemilk
willdeterminetheconsistencyofthefoam.
Ifwecatchlargegulpsofairthequalityof
thefoamwillreflectthisbyhavinglarge
bubbles.Ifwecanintroduceairtothemilk
inacontrolledgentlefashionindicatedbya
gentlehissingsoundthemilkwillhaveafine
aeratedbeadinthetexturedfoam.
7.Asthesteamheatsandtexturesthemilk,
thelevelofthemilkinthejugwillbeginto
rise.Asthishappensfollowthelevelofthe
milkbyloweringthejug,alwayskeeping
thetipofthesteamnozzlejustbelowthe
surface.Thiswillcreateaslighthissing
noise.
Tip:Theamountoffoamrequiredwillvary
dependingonthedrinksbeingmade,for
exampleacappuccinorequiresmorefoam
thanaflatwhite.
8.Closethesteamimmediatelywhenthe
milkisheatedtobetween60-65°Cby
turningthesteamandhotwatercontrol
dialclockwise(29).
Tip:Theoptimumdrinkingtemperatureof
milkisbetween60-65°Candweadvise
youuseamilkthermometertoachieve
Guide to milk texturing
22
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