Preparing drinks
37
Milk preparation
Milk or milk alternatives (e.g., soy
milk) containing added sugar can
clog up the milk pipe and the rest of
the milk pipework. Residues from
unsuitable liquids can interfere with
milk preparation.
The milk used must not contain any
additives.
Only use pasteurized cow’s milk.
Useful tip: Using cold cow’s milk
(<+50°F /+10°C) with a protein content
of at least 3% will produce the perfect
milk froth.
You can select milk with a fat content
according to your personal preference.
With whole milk (at least3.5% fat), the
milk froth will be slightly creamier than
with low-fat milk.
The milk container
Milk is not cooled in the milk
container. For high-quality milk froth,
always use cold milk (<50°F (10°C)).
a
Lid
b
Milk intake tube
c
Sensor rod
d
Glass container
Filling and inserting the milk
container
Fill the milk container with milk up to
a maximum of2cm below the rim.
Seal the milk container with the lid.
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