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Tips for milk texturing
Note: Some adjustments to technique
will be required when using non-dairy
milk.
5. Amount of Foam
Create the amount of microfoam you
want. Cappuccinos traditionally have
more microfoam than flat whites.
6. Immerse Tip
After creating the desired amount of
foam, immerse the Steam Wand half
depth way into the milk. This heats all
the milk and pulls in milk instead of
air. This ensures the milk & foam are
blended together, making it denser &
smoother.
7. Correct Temperature
An indication of reaching correct milk
temperature is when the Milk Jug base
can only be touched comfortably for
approximately 3 seconds.
Barista Tip: Milk Temperature
Under - If not heated long enough, it
will be warm with little texture.
Optimum - See below table.
Over - If heated for too long it will start
to boil around 72°C and will have
a burnt taste with all texture lost.
Milk
Plant based and
alternative milks
Dairy based milks
Note: Above recommendations might
vary from one milk brand to another and
depending on your taste preference.
8. Wipe Steam Wand
Wipe the Steam Wand Arm & Tip with
a clean damp cloth to remove any milk
residue.
9. Purging the Steam Wand
When correct milk temperature has
been reached, turn the DIAL to the
vertical position and remove the Jug
from the Steam Wand. Place Milk Jug to
one side. Place the Steam Wand over the
Drip Tray. Turn the DIAL to the position
for a few seconds, then return the DIAL
to the vertical position. This will remove
any milk that has been sucked into the
Steam Wand Tip.
Temperature
60°C
65°C
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