Texturing Milk - Sage Barista Express BES870 Instruction Book

TEXTURING MILK

There are two phases to texturing milk.
The first is stretching the milk to aerate it and
the second is swirling the milk to make it silky
smooth. These two operations should blend
into one.
• Always start with fresh cold milk.
• Fill the jug just below the "V" at the bottom of
the spout.
• Position the steam wand tip over the drip tray
and turn the STEAM/HOT WATER dial to
the STEAM position.
• The STEAM/HOT WATER light will flash
to indicate the machine is heating to create
steam. During this time, condensed water
may purge from the steam wand. This is
normal. When the STEAM/HOT WATER
light stops flashing the steam wand is ready
for use.
NOTE
When the machine creates steam, a pumping
noise can be heard. This is the normal
operation of the 15 bar Italian pump.
• Before inserting the wand into the milk,
pause the steam by returning the dial back
to the STANDBY position. Then within
8 seconds, insert the steam wand tip ¼-¾"
(1-2cm) below the surface of the milk, close to
the right hand side of the jug at the 3 o'clock
position and quickly turn the dial back to the
STEAM position. Pausing the steam avoids
the milk splashing out of the jug (this pause
function lasts for 8 seconds only).
• Keep the tip just under the surface of the
milk until the milk is spinning clockwise,
producing a vortex (whirlpool effect).
• With the milk spinning, slowly lower the jug.
This will bring the steam tip to the surface of
the milk & start to introduce air into the milk.
You may have to gently break the surface of
the milk with the tip to get the milk spinning
fast enough.
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• Keep the tip at or slightly below the surface,
continuing to maintain the vortex. Texture
the milk until sufficient volume is obtained.
• Lift the jug to lower the tip beneath the
surface, but keep the vortex of milk spinning.
The milk is at the correct temperature
(60-65°C) when the jug is hot to touch.
• Turn off steam BEFORE taking the tip out of
the milk.
• Set the jug to one side. Immediately wipe the
steam wand with a damp cloth. Then, with
the steam wand tip directed over the drip tray,
briefly turn steam on to clear any remaining
milk from inside the steam wand.
• Tap the jug on the bench to collapse
any bubbles.
• Swirl the jug to "polish" and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the milk
begins to separate.
TIPS
Water is automatically released into the drip
tray after the steam and hot water functions
to ensure the thermocoil is at the optimal
temperature for extracting espresso. This is
normal. If you find water around the front of the
machine, ensure the drip tray is firmly pushed
in place after using the steam and hot water
functions.
HINTS & TIPS
• Use freshly roasted coffee beans, with a
'roasted on' date and use within 2 weeks of
'roasted on' date.
• Grind beans immediately before brewing
as ground coffee quickly loses its flavour
and aroma.
• Store coffee beans in a cool, dark and dry
container. Vacuum seal if possible.
• Buy coffee beans in small batches to reduce
the storage time and store no more than one
weeks supply at any time.