TIPS
for steaming MILK for
Fill a stainless steel pitcher at least one third full of fresh COLD milk.
Any type i.e. skim, 2%, or whole milk your preference.
1. First clear the steam wand of any
water or residual milk. This is done by turning or pulling the steam wand
depending on the type of machine you are using.
2.
Now place the steam wand in the milk pitcher just below the milk surface.
3. Turn on the steam wand making sure it is in the centre of the pitcher
with the tip of the wand barley below the
surface of the milk and the steam is
at full capacity.
4. The milk should be foaming and creating bubbles at this point and
filling with air, as the pitcher fills with foam
continue to lower the pitcher
so the wand stays just below the surface.
5. Once the foam has filled the container you will then need to heat
the milk, each person likes the milk
at a different temperature usually between
140 to 165 degrees , you heat the milk by making sure the tip
of the nozzle is
deep in the milk pitcher thereby heating it. Either use your hand to judge the
temperature or
buy a good thermometer.
6. Turn off the steam
valve and remove the pitcher from underneath wait from
30 seconds to one minute
before pouring the milk into the espresso
