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Tips for milk texturing
6. Amount of foam
Create the amount of microfoam you
want. Cappuccinos traditionally have more
microfoam than flat whites.
(See Coffee styles to try, pages 18-19)
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.
8. Correct temperature
The temperature sensing steam wand and
milk temperature gauge provides feedback
4°C
and guides you to the perfect velvety-
smooth café milk. Suitable for all milk types
FILL
MAX
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.
STEAM
MILK
Full and Skim
Almond
Soy
Coconut
FINISHED
MAX
PAUSE
TEMPERATURE
60-65°C
55-65°C
55-60°C
65-70°C
Note: Above recommendations might
vary from one milk brand to another and
depending on your taste preference.
9. Clean and purge the steam wand
After milk texturing, rotate the steam lever
to the OFF position and remove the jug from
under the steam wand. Wipe the steam
wand and tip with a damp cloth. Position
the steam wand over the drip tray. Rotate
the steam lever to the ON position for a few
12
seconds, then return the lever to the OFF
FINGER
position. This will remove any excess milk
WIDTH
inside the steam wand.
3
10. Tap and swirl the jug
HOT
Gently tapping the jug on the benchtop
WATER
helps to release larger trapped air bubbles.
Swirling helps the milk and froth to combine
for an even consistency and a
silky appearance.
11. The finishing touches
Pour the milk into your cup in one steady
motion.
12
FINGER
WIDTH
3
RETURN
17
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