Expobar BREWTUS IV - 11. Steaming and Frothing Milk; Milk Frothing Techniques; Milk Steaming Technique; 12. Dispensing Hot Water

18
11
.
Steaming and Frothing
Put the steam arm above the tray and open the steam knob a little so th
at
water residue
is
removed from the arm. Close the steam knob. Put the steam arm into the liquid you’d like
heated and open the steam knob.
When you finish
steaming or frothing, put the steam arm over the tray and open the knob
to clean inside the steam
arm. Close the knob and wipe the steam arm with a soft
,
damp
cloth.
FROTHING TECHNIQUES
What is frothed milk?
When you froth milk
,
you inject air into it while steaming. The thickness and texture of
the froth will
vary with the technique used.
Frothing
is always done when the milk is at
its coldest. Keep the tip near the surface of the milk
,
so that you will hear a hiss hiss
sound as the air is
being injected into the milk.
The longer you froth the thicker the froth
will be. If you wan
t creamy froth (mic
ro foam)
, froth until you are at around 110
°
F and
th
en steam the rest of the way.
Never steam or froth over 160
°
F. Skim milk will froth
very easy and create a thick froth. The higher the fat content
of the milk,
the more
this
technique
is
necessary and the
creami
er and sweeter the froth will be
.
What is steamed milk?
Steamed milk is heated but not frothed. In other words
,
you don’t inject any air into the
milk while heating it. The key to this is to
keep the tip of the wand submerged
in the
milk
,
so that
it does not let in any air. Never steam or froth over 160
°
F.
12
.
Dispensing Hot Water
Place cup under the hot water outlet; open the water knob and then close
it
when you
have t
he required quantity of water.
Yo
u can use the hot water for pre
-
heating c
ups
before brewing a
s well as for tea and Americano
.
NOTE: Use caution as some steam will come out with the water and may splash or spray.