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1-11
SStteeaammiinngg MMiillkk
Steamed milk is milk that is heated with a few bubbles using the cappuccino steamer.
1. Measure out the amount of milk you want to steam into a large mug. You may also use narrow mouthed
stainless steel pitcher to minimize splatter.
2. Using a hot pad, pull the hot water wand gently toward you, until it sticks out at an angle.
3. Slide the mug under the steam wand. Using a hot pad, push the wand and the mug into the coffee maker. Rest
the mug on the drip tray.
4. Push the Cappuccino Steamer button to begin steaming the milk. As steam is dispensed, move the container in
a circle, until the milk is heated to your personal taste. Push the Cappuccino Steamer button again to turn off
the steam.
5. Wait until the steam clears then, carefully remove the milk from under the steam wand. Wipe the steam wand
with a soft dry cloth after you are finished using it.
FFooaammiinngg MMiillkk
Foamed milk is hot milk with large bubbles. Use the cappuccino steamer to created foamed milk.
1. To create foamed milk, measure out the amount of milk you foam into a large mug. You may also use narrow-
mouthed stainless steel pitcher to minimize splatter.
2. Using a hot pad, pull the steam wand gently toward you until it sticks out at an angle.
3. Slide the mug under the steam wand. Move the mug up until the end of the steam wand is about ¼” to 1”
below the top surface of the milk.
4. Keeping your hand clear of the steam wand and the mouth of the mug, push the Cappuccino Steamer button.
As steam is dispensed, move the mug in a circle, keeping the wand end just below the surface of the milk.
5. Push the Cappuccino Steamer button again to stop foaming the milk.
6. Wait until the steam clears then, carefully remove the pitcher from under the steam wand. Wipe the steam wand
with a soft dry cloth after you are finished using it.
NNOOTTEE::
Using non-dairy creamers or half-and-half may cause poor quality foam.
NNOOTTEE::
The fat content in milk varies according to region and milk brand. For best results you may need to
experiment with different milk fat contents (whole, 2%, 1%), brand names and amount of foaming time.
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