6. Amount of foam
Create the amount of microfoam you
want. Cappuccinos traditionally have more
microfoam than flat whites.
(See Coffee styles to try on next page)
7. Immerse tip
After creating the desired amount of foam,
immerse the steam wand half way deep into
the milk. This heats all the milk and pulls
in milk instead of air. This ensures the milk
and foam are blended together, making it
denser and smoother.
9. Tap and swirl the jug
Pour from the milk jug into your cup in one
steady motion.
10. The finishing touches
After steaming milk, wipe the steam wand
with a clean damp cloth to remove any milk
residue.
11. Purge steam wand
Position the steam wand over the drip tray.
Immediately purge the steam wand by
turning the dial to the HOT WATER position
for 3 seconds.
Return the dial to the OFF position.
MILK
TEMPERATURE
Full and Skim 60-65
°C
Almond
55-65°C
Soy and Oat 55-60
°C
Coconut
65-70°C
19
Tips for milk texturing
Note:
Above recommendations might
vary from one milk brand to another and
depending on your taste preference.
Barista Tip: Milk temperature
• Under - if not heated long enough,
it will be warm with little texture.
• Optimum - see table below.
• Over - if heated for too long it will start
to boil around 72°C and will have a
burnt taste with all texture lost.
To Next Page
Loading...
