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COFFEE MAKING TIPS & PREPARATION
•
Keep the tip just under the surface of the
milk until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
•
With the milk spinning, slowly lower the
jug. This will bring the steam tip to the
surface of the milk & start to introduce
air into the milk. You may have to gently
break the surface of the milk with the tip
to get the milk spinning fast enough.
•
Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until sufficient
volume is obtained.
•
Lift the jug to lower the tip beneath
the surface, but keep the vortex of milk
spinning. The milk is at the correct
temperature (140-150°F or 60-65°C)
when the jug is hot to touch.
•
Turn off steam BEFORE taking the tip
out of the milk.
•
Set the jug to one side. Wipe the wand &
tip with a damp cloth. Position the steam
tip above the drip tray and turn steam on
to purge out any residual milk from the
steam wand.
•
Tap the jug on the bench to collapse
any bubbles.
•
Swirl the jug to "polish" and re-integrate
the texture.
•
Pour milk directly into the espresso.
•
The key is to work quickly, before the
milk begins to separate.
22
NOTE
After 5 minutes of continuous
steaming, the machine will
automatically disable the steam
function. The STEAM/HOT WATER
light will flash. When this occurs
return the STEAM/HOT WATER dial
to the STANDBY position.
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