Frothing and steaming milk requires a bit of practice, but
you'll be surprised how quickly your skills will develop. The
Artisan™ Espresso Machine gives you all the tools you need:
a stainless steel jug shaped especially for frothing, a frothing
arm that adjusts horizontally and vertically for a comfortable
working position, a frothing nozzle designed to enhance
frothing, and a "
" Dial that lets you precisely control the
volume of frothing steam.
1. Press the "
" Button to turn the espresso machine on.
2. Wait until the espresso machine has reached operating
temperature; this will take approximately 6 minutes.
When the frothing boiler temperature gauge needle
climbs into the "
" zone, the espresso machine is
ready to froth.
3. Fill the frothing jug
full with cold milk.
4. With the frothing arm pointed into an empty cup, open
" Dial for a moment to purge excess water from
the line. To open the "
counter-clockwise; to close the "
clockwise until it stops.
5. With the "
" Dial closed, adjust the frothing arm so
it's in a comfortable working position, and submerse
the tip of the frothing nozzle just below the surface of
the milk in the frothing jug.
Frothing and Steaming Milk
" Dial, turn it slowly
" Dial, rotate it
6. Slowly open the "
" Dial by turning it counter-
clockwise. The farther the "
greater the volume of steam that will be released. Tilt
the jug to one side to create a whirling motion in the
milk, keeping the tip of the frothing nozzle about 5 mm
below the milk's surface. If large bubbles are being
created or if the milk spatters, the nozzle is being held
7. As the froth expands, it will be necessary to lower the jug.
8. When the frothed milk has expanded to about
volume of the jug, lower the frothing nozzle into the
jug to finish steaming (heating) the milk. Keep the jug
tilted to maintain a whirling motion in the milk. Steam
the milk until it's between 60 and 74 degrees Celsius.
(At these temperatures, the jug will be very warm to
the touch.) Avoid scalding the milk, which occurs at
9. Before removing the frothing arm from the milk, close
" Dial by turning it clockwise until it stops. This
• Clean the frothing arm and nozzle immediately after use.
See "Care and Cleaning" beginning on page 10.
• Lower fat milks are generally easier to froth. Skim milk can
be tricky because it froths very easily, with a tendency to
form large bubbles and dry peaks that mar its texture.
Ultimately, the choice of milk is a matter of
experimentation and taste. The most important factors in
producing a superior froth are experience and good
refrigeration: the colder the milk you use, the better.
The Italian word "cappuccino" is derived from "Capuchin,"
an order of monks who wear garments the color of this
most popular espresso drink. A standard cappuccino is a
combination of steamed milk and espresso that's capped
with a layer of frothed milk; it's usually served in a bowl-
shaped cup of 180–210 ml capacity.
To prepare cappuccino, froth and steam the milk before
brewing the espresso. This allows the froth to jell slightly
and fully separate from the milk. Once the milk is prepared,
brew one cup (30 ml) of espresso into a cappuccino cup,
then pour the frothed and steamed milk into the cup with
a gentle shaking motion. For a show-stopping flourish, top
your cappuccino with chocolate shavings.
" Dial is rotated, the