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CoffEE MAKInG tIPS & PREPARAtIon
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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 handle of the jug to lower the tip
beneath the surface, but keep the vortex
of milk spinning. Use the steam LCD
to monitor the milk temperature. We
recommend 130°F–150°F (55°C–65°C).
•
Move the steam lever to the center OFF
position BEFORE lowering the jug and
taking the tip out of the milk.
•
Wipe the wand & tip with a damp cloth.
Lower steam wand to the down position
and the wand will automatically purge.
•
Tap the jug on the counter-top 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.
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CoffEE BEAn hIntS & tIPS
•
Fresh, quality coffee beans will give
you the best possible extraction.
•
We recommend quality 100%
Arabica beans with a 'Roasted On'
date stamped on the bag, not a
'Best Before' or 'Use By' date.
•
Coffee beans are best consumed
between 5-20 days after the
'Roasted On' date. Ideally only
grind directly before the extraction
to maximize flavor.
•
Buy coffee beans in small batches
to reduce the storage time.
•
Store coffee beans in a cool, dark
and dry container. Vacuum seal
if possible.
CARE & CLEAnInG
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