Tips For Milk Texturing - Sunbeam EMM7300 User Manual

Tips for milk texturing

Note: Due to the twin heaters in your
Origins Espresso Machine, frothing the
milk can be performed at the same
time as brewing your espresso, or at the
same time as dispensing hot water.
Milk texturing is the steaming of milk.
Key Elements of Textured Milk
Milk that has been textured correctly
has a thick, rich microfoam with a silky
sheen. Texturing involves both heating and
aerating milk using steam. Vital elements
include positioning of the Steam Wand,
when to adjust the Milk Jug position and
reaching the correct temperature. Use the
below steps to help you create café-style
microfoam.
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
overfill the Jug.
4°C
FILL
MAX
Note: The Origins Espresso Machine
is fitted with dual thermoblock heating
system, which means there is no warm
up time for steam. Steam is available on
demand.
22
FINISHED
MAX
2. Position the Jug
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, a finger width away
from the edge of the Jug. Keep Steam
Wand Tip just under the surface of the
milk. Turn DIAL back to position to start
texturing. A whirlpool action should be
created in the Jug.
12
FINGER
WIDTH
3
3. Sound
How air is introduced to the milk
determines the consistency of the
foam. If large gulps of air are added
to the milk, the foam will have large
bubbles. Introducing air to the milk in a
controlled, gentle fashion indicated by
a gentle hissing sound, will ensure the
milk has fine aerated microfoam.
Barista Tip: Milk Texturing Sounds
Gurgling - Tip not deep enough,
raise the Jug.
Smooth Hissing - Just right for latte.
Screeching - Tip too deep, lower Jug.
4. Keeping Steam Tip Position
As the steam heats & 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.