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• With the milk spinning, slowly lower the jug.
This will bring the steam tip to the surface
of the milk and start to introduce air into
the milk. You may have to gently break the
surface of the milk with the tip to get the milk
spinning fast enough.
• Keep the tip at or slightly below the surface,
continuing to maintain the vortex. Texture
the milk until sufficient volume is obtained.
• Lower the tip beneath the surface but keep
the vortex of milk spinning. The milk is at
the correct temperature 140-149°F (60-65°C)
when the jug is hot to comfortably touch.
• Move the steam dial to the STANDBY
position before taking the tip out of the milk.
• Set the jug to one side, turn dial to STEAM
to purge out any residual milk from the
steam wand and wipe steam wand with a
damp cloth.
• Tap the jug on the bench to collapse
any bubbles.
• Swirl the jug to polish and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the milk
begins to separate.
CAUTION: BURN HAZARD
Pressurized steam can still be released, even
after machine has been switched off. Children
must always be supervised.
Adjusting Water Temperature
Different beans may require different water
temperatures to extract their optimum flavor.
The temperature can be adjusted +/- 4°F (2°C)
in 2°F (1°C) increments from the default
setting:
1. Turn the machine to OFF.
2. Press and hold 'Filter', 1 CUP and 2 CUP
then press and hold the POWER button.
3. The machine will beep once and display the
current temperature.
4. Press one of the below buttons within
5 seconds:
• Increase 2°F (1°C) – 2 CUP
• Increase 4°F (2°C) – POWER
• Decrease 2°F (1°C) – Manual Dose
• Decrease 4°F (2°C) – Dose
The machine will beep twice to confirm the
change and return to standby mode.
5. Return to default temperature – press 1 CUP
button.
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