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TIPS FOR MILK TEXTURING
Note: Some adjustments to technique will be
required when using non-dairy milk.
5. Amount of Foam
Create the amount of microfoam you want.
Cappuccinos traditionally have more microfoam
than flat whites.
6. Immerse Tip
After creating the desired amount of foam,
immerse the Steam Wand half depth way into
the milk. This heats all the milk and pulls in milk
instead of air. This ensures the milk & foam are
blended together, making it denser & smoother.
7. Correct Temperature
An indication of reaching correct milk temperature
is when the Milk Jug base can only be touched
comfortably for approximately 3 seconds.
Barista Tip: Milk Temperature
Under - If not heated long enough, it will be
warm with little texture.
Optimum - See below table.
Over - If heated for too long it will start to boil
around 72°C and will have a burnt taste
with all texture lost.
Milk
Full and Skim
Almond
Soy
Coconut
BVSTEM7400_23SEM1 (LA)_SPA/ENG.indd 21
BVSTEM7400_23SEM1 (LA)_SPA/ENG.indd 21
Note: Above recommendations might vary from
one milk brand to another and depending on
your taste preference.
8. Wipe Steam Wand
Wipe the Steam Wand Arm & Tip with a clean
damp cloth to remove any milk residue.
9. Purging the Steam Wand
When correct milk temperature has been
reached, turn the DIAL to the vertical position
and remove the Jug from the Steam Wand. Place
Milk Jug to one side. Place the Steam Wand over
the Drip Tray. Turn the DIAL to the position for a
few seconds, then return the DIAL to the vertical
position. This will remove any milk that has been
sucked into the Steam Wand Tip.
10. Tap & Swirl the Jug
Gently tapping the Jug on the benchtop helps
to release larger trapped air bubbles. Swirling
helps the milk & froth to combine for an even
consistency
and a silky appearance.
11. The Finishing Touches
Pour from the Milk Jug into your cup
in one steady motion.
Temperature
60-65°C
55-65°C
55-60°C
65-70°C
English - 21
2023/11/7 10:38
2023/11/7 10:38
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