Guide To Milk Texturing - Cuisinart EM-100N Series Instruction Booklet

6. Secure the portafilter holder onto the brew
head (15-16).
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NOTE: Check to see that the espresso machine
is ready for use. Remember that if the heating
light is on, the espresso machine is still adjusting
the temperature of the heating system.
7. Turn the large function
knob clockwise to the
espresso setting to
start the pour and turn
it back to the off
position to stop (17).
8. Check the espresso
pour. The ideal pour is dark and caramel with
reddish reflections.
9. Serve espresso immediately.
Caring for your Espresso Machine
10. Remove the portafilter
handle from the brew
head (18).
11. Discard the used coffee
grinds or pod/pods
from the filter basket
(19). Place the
portafilter holder into
the slide lock position
when discarding grinds
so basket stays in
place.
GUIDE TO
MILK TEXTURING
Milk texturing is the steaming of milk. The steam
does two things; it heats the milk and mixes air
with the milk to form a creamy texture. As with
learning to make an espresso, perfecting the art
of milk texturing takes time and practice.
Before starting to prepare for milk texturing,
make sure that the steam/hot water knob is in
the steam setting.
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1. Determine how much milk is needed based
on the number of cups being made.
TIP: Keep in mind that the volume of milk will
increase during the texturing.
2. Pour cold refrigerated milk into the stainless
frothing pitcher, approximately ½ full.
3. Purge the steam wand
of any water. With the
steam wand positioned
over the drip tray,
activate the steam
function by turning
the large function knob
to the steam
setting (20). Once any
water has been purged,
stop the steam by
turning the large
function knob to the off
position (21).
4. Swing the steam wand
to the side of the
espresso machine (22).
5. Place the steam wand
into the milk so that the
nozzle is about a half-
inch below the surface
and activate the
steam function by turning the function knob
to the steam
6. Angle the pitcher so
that the steam wand is
resting on the spout of
the pitcher and lower
the pitcher until the tip
of the steam nozzle is
just below the surface
of the milk. This will
start to create a
whirlpool action in the
milk (24).
NOTE: Do not allow the steam to spurt unevenly
or it will create aerated froth/large bubbles. If this
is happening, raise the pitcher so that the steam
nozzle is lowered farther into the milk.
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setting (23).
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