Tips For Milk Texturing - Sunbeam MINI BARISTA EM4300K User Manual

Tips for Milk Texturing

Milk texturing is the steaming of milk.
Key Elements to Textured Milk
The steam only heats the milk. The milk
also needs to be aerated (add air) to create
the micro-foam, and needs to be blended
well together. Milk that has been textured
correctly has been heated to between
60-65°C, and has a thick, rich micro-
foam with a silky sheen. It's all about the
temperature, positioning of the Steam
Wand and when you move the Milk Jug.
1. Fill Milk Jug
Add cold milk around 4°C into a chilled
clean Stainless Steel Jug. Fill to the bottom
of the spout.
Note: The volume of milk will increase
or 'stretch' during texturing, so don't
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overfill the Jug.
FILL MAX
FINISHED
FILL MAX
MAX
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FILL FINISHED
FILL MAX
MAX
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A larger capacity Milk Jug is available for
purchase from Sunbeam. Details are on the
back page.
2. Steam Warm Up
For best milk texturing results every time,
ensure steam has warmed up before
texturing milk. Steam is ready when STEAM
STEAM STEAM
LIGHT is fully ON. You will also hear the
Pump start.
STEAM STEAM
STEAM
STEAM STEAM
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EM4300_20EM1(ANZ).indd 12-13
3. Position
Place the Steam Wand Arm in the Jug
spout at the 12 o'clock position, with the
Steam Wand Tip in the milk at the 3 o'clock
position. Keep the Steam Wand Tip just
under the surface of the milk. This will
create a whirlpool action.
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O'CLOCK
12
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12 O'CLOCK
3
O'CLOCK
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3
4. Sound
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How air is introduced to the milk
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determines the consistency of the foam. If
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large gulps of air are added to the milk, the
foam will have large bubbles. Introducing
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air to the milk in a controlled, gentle
fashion indicated by a gentle hissing sound,
will ensure the milk has fine aerated micro-
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foam.
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HOT
Pro Tip: Milk Texturing Sounds
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• Screeching - Tip too deep, lower Jug.
HOT
• Smooth Hissing - Just right for latte.
WATER
HOT
• Gurgling - Tip not deep enough, raise Jug.
HOT WATER
WATER
5. Keeping Steam Tip Position
As the steam heats and textures the milk,
the milk will stretch causing the level of
the milk in the Jug to rise. As this happens
follow the level of the milk by lowering
the Jug, keeping the Steam Wand Tip just
below the surface.
STEAM
Tips for Milk Texturing
6. Amount of Foam
Create the amount of micro-foam you want.
Cappuccinos traditionally have more micro-
foam than a flat white.
(See Coffee Styles on the next page)
7. Immerse Tip
After you have created the amount of foam
you want, immerse the Steam Wand half
way down the milk level. This heats all
the milk and pulls in milk instead of air.
This ensures the milk and foam is blended
together, making it denser and smoother.
8. Correct Temperature
An indicator that correct milk temperature
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has been reached is when the Jug can only
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FILL FILL MAX
be held for approximately 3 seconds.
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Pro Tip: Milk Temperature
• Under - If not heated long enough, it
will be warm with little texture.
• Optimum - between 60-65°C.
• Over - If heated for too long it will
start to boil around 72°C, and will
have a burnt taste with all texture lost.
9. Tap & Swirl the Jug
Gently tapping the Jug on the benchtop
helps release larger trapped air bubbles.
Swirling helps the milk and froth to
STEAM
STEAM
STEAM STEAM STEAM
combine for an even consistency and a silky
appearance.
Visit our Coffee Hub to see more - sunbeam.com.au/coffeehub
10. The Finishing Touches
Pour from the Milk Jug into your cup in one
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steady motion. 12
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12
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11. Purging the Steam Wand
After turning the DIAL to the vertical READY
position and removing the Jug from the
3
Steam Wand, place the Steam Wand over
3
3
3
O'CLOCK
the Drip Tray and purge the Steam Wand to O'CLOCK
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remove any milk that has been sucked up.
To purge turn the DIAL to the HOT WATER
position for a few seconds, then return the
DIAL to the vertical READY position.
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MAX
HOT
HOT
HOT HOT
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12. Wipe Steam Wand
Wipe the Steam Wand Arm and Tip with
a clean damp cloth to remove any milk
residue.
STEAM
STEAM
STEAM
Remember practice makes perfect.
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2/18/20 3:49 PM