Guide To Milk Texturing - Sunbeam EM7000 Instruction Booklet

Guide to milk texturing

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What you want to achieve is silky thick
rich milk that has been heated to between
60-65°C.
The steam coming out of the machine will
only heat the milk, it is up to the coffee
maker to aerate the milk in a way that allows
the creation of beautifully textured micro
foam and it's all about the positioning of the
steam tip and how you move the jug.
• Always start with fresh cold milk and a
clean jug.
• Fill the jug to approximately ½ way.
• Purge the steam wand.
• Rest the spout of the milk jug up against
the steam wand. Place the steam tip just
under the surface of the milk and just off
centre.
• Turn on the steam.
• Gently lower the jug slowly to create the
amount of desired foam for the style of
coffee drink you are creating.
• The more control you have during this
stage of the milk texturing process the
denser and smoother the foam.
• Now listen for the hissing sound, that's an
indicator that you're drawing air into the
milk in a controlled fashion.
• After you have created the amount of
foam you need for the style of drink you're
making keep the jug steady and allow the
milk to come up to temperature, which is
between 60-65°C.
• Remember this process is about keeping
the milk spinning and maintaining the
same position from where you started.
• When the milk reaches the desired
temperature turn the steam off. Remove
the jug from the wand, wipe the steam
wand with a clean damp cloth and give it
a quick bust of steam to remove any milk
that has been sucked up the steam wand.
• If you have any large surface bubbles,
gently tap the jug on the bench to collapse
these.
• Roll the jug to keep the milk and foam
together.
• Take your glass or cup of espresso and rest
the pouring spout against the rim of the
cup and pour in one steady motion.
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