The Art Of Milk Frothing - Olympia Express Maximatic Owners Book

26
The art of
milk frothing.
Milk froth creation
The making of perfect milk froth comes in two steps, the so-
called "stretching and rolling".
Fill the small steel container, until you reached the beginning
of the spout, with cold and fresh milk. Chose any kind of milk
that you desire. UHT milk, full-fat and semi-skimmed are as
good for frothing as soya or goats' milk, since they all provide
the same protein content that is needed for good milk froth.
Hold a clean damp cloth around the steam wand and nozzle
and open the steam tab briefly.
Immerse the steam nozzle into the milk and open the
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steam tab fully. When the milk slowly starts to create froth,
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the container needs to be lowered slightly, whereby the tip
of the steam wand always has to be slightly below the milk
surface. When the volume has nearly doubled and reached
86 °F, the rolling phase starts. The steam wand should be
placed deeper into the milk to mix the created froth with the
hot milk. Through rotation, the frothed milk will get finer and
finer. The big bubbles burst and the mixture will form to be a
homogeneous fluid. Throughout this process, no up and down
movements are necessary.
The ideal temperature can be checked by placing one hand on
the container, if is it more than hand warm, but not hot, the
optimal temperature of 149 °F has been reached. Then, close
the steam tab and remove the container. Immediately after
the use, release remaining steam from the steam wand and
clean it with a damp cloth. By doing so, dirt and limestone will
not build up around its tip or the inside.
Owner's Book • 02 Maximatic
27
01 Pouring in the milk; immerse
the steam nozzle in; open the
steam tab
02 Steaming the milk; lower the
container slightly («stretching»)
86 °F
03 Mix the froth with the milk
through rotation («rolling»)
149 °F