17
COFFEE MAKING TIPS
vortex. Texture the milk until su cient
volume is obtained.
• Lower the tip beneath the surface, but
keep the vortex of milk spinning. The milk
is at the correct temperature (60-65°C)
when the jug is hot to touch.
• Turn the Control Dial to the
position
before taking the tip out of the milk.
• Set the jug to one side, turn steam on
to purge out any residual milk from the
steam wand and wipe steam wand with
adamp cloth.
• Tap the jug on the bench to collapse any
bubbles.
• Swirl the jug to polish and integrate the
texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the milk
begins to separate.
BEAN FRESHNESS
We recommend quality 100% Arabica beans
with a‘Roasted On’ date stamped on the bag,
not a‘Best Before’ or ‘Use By’ date. Co ee
beans are best consumed between 5-20
days after the ‘Roasted On’ date. Store co ee
beans in an airtight container. Vacuum seal if
possible. Grind immediately before brewing
as ground co ee quickly loses its avour and
aroma.
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