Steaming Milk - Technique - Quick MILL Alexia Owner's Manual

Steaming Milk – Basics
– Too little milk in your frothing pitcher will cause splashing when you turn on
Amount of Milk
the steam arm; too much milk will cause overflow and make a huge mess. The pitcher must
be filled between 1/3 to 1/2 full to have the maximum capacity for properly steaming milk. If
your pitcher has a spout, fill it to half an inch below where the spout starts.
Stretching the milk
air. Stretching continues until the milk reaches an approximate temperature of 100 degrees or
"body temperature"
Texturizing the milk
submerged in the milk and the pressure continues to roll the milk. This process breaks down
the large air bubbles into tiny air bubbles which then creates the smooth and creamy texture
that is most desirable.
Steaming Milk – Technique
 As you face your espresso machine, point the steam arm over your drip tray and open up
the steam valve in order to purge out any unwanted water that may have collected inside
the wand due to condensation – you do not want that added to your delicious beverage!
 Next, position the steam arm so it is facing directly towards you and slightly angle it 45
degrees from the base. Holding your half-filled steam pitcher with the handle facing you,
submerge the tip of the steam wand approximately an inch below the surface of the cold
milk. Your pitcher bottom should be parallel with the countertop. The steam arm should
gently rest in the spout of the steam pitcher. Now slightly tilt the pitcher left, keeping the
arm away from the side of the pitcher. Open the steam valve completely and position the
pitcher so the tip is just below the surface of the milk. This action creates the 'stretching'
of the milk – in other words, adding air to the milk. When done properly, the sound you
hear at this point resembles 'sucking'. You continue this until the milk reaches an
approximate temperature of 100 degrees or "body temperature".
 After your milk has reached this 'body temperature', submerge the tip of the steam arm
approximately one inch below the surface of the milk to get the milk spinning. This process
continues to roll the milk over itself again and again – breaking the large air bubbles into
tiny air bubbles – resulting in a new creamy and sweeter texture of the milk. When your
milk has reached approximately 155 degrees or the bottom of the pitcher becomes too hot
to hold then turn the steam valve off.
Alexia Espresso Machine
– Refers to the initial heating of the milk and the forceful introduction of
– Refers to the next phase of frothing whereby the steam wand is
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