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Frothing and Steaming Milk
- Make sure you have milk ready before loading the porta filter.
- Start with a cold, stainless pitcher with cold, 40º, fresh milk.
- Open the steam wand or purge for a second or two to clear any water or milk backflow from the line.
- To steam the milk place the steam wand beneath the surface of the milk and fully open the steam valve in one continuous motion.
- To froth the milk place the steam wand just beneath the surface of the milk and fully open the steam valve in one continuous motion. If the wand is in the proper position, the milk will agitate correctly and a dense foam will form as the milk rises in the pitcher. Always keep the wand just barely under the surface of the milk. This will result in a high-pitched, spitting noise.
- If the wand is too shallow, the milk will splash and the foam will consist mainly of large bubbles which will fall rapidly. If the wand is too deep, the milk will heat but not foam, often resulting in scorching.
- The perfect temperature of the steamed milk should be between 140º and 160º.
- Turn off the valve before removing the steam wand. Wipe the wand with a damp cloth. Purge the wand.
- Milk can be re-steamed twice and frothed once
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