Guide to milk texturing – Sunbeam EM3800 User Manual

Page 18

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Milk texturing is the steaming of milk. The
steam does two things, firstly it heats the
milk and secondly the steam mixes air
with the milk to form an ‘emulsion’ of tiny
bubbles that gives a silky velvet texture.
Similar to making an espresso, perfecting the
art of milk texturing takes time and practice.
Tip: Remember espresso is the foundation
for all café style drinks and the milk is the
variable.
Before starting to prepare for milk texturing,
ensure the 'steam/hot water' switch in the
steam setting.
1. Determine how much milk is needed

based on the number of cups being made
or the size of the texturing jug.

Tip: Keep in mind that the volume of milk
will increase or ’stretch’ during the texturing.
2. Pour cold refrigerated milk into a

stainless steel jug, between ½ to ²/³ full.

Tip: Store the stainless steel jug in the fridge
so that it is well chilled. Also be sure not to
rinse the jug with warm water before use.
3. Purge the steam wand of any water.

With the steam wand positioned over the
drip tray activate the steam function by
turning the operating dial to the

steam setting (25). Once any water has
been purged close the steam by turning
the operating dial to the off position (26).

4. Swing the steam wand to the side of the

espresso machine (27).

5. Place the steam wand into the milk so

that the nozzle is about a centimetre
below the surface and activate the steam
function by turning the operating dial to
the

steam setting (28).

6. Angle the jug so that the steam wand is

resting on the spout of the jug and lower
the jug until the tip of the steam nozzle
is just below the surface of the milk. This
will start to create a whirlpool action in
the milk (29).

Note: Do not allow the steam to spurt
unevenly or it will create aerated froth/large
bubbles. If this is happening raise the jug so
that the steam nozzle is lowered deeper into
the milk. Remember the ideal consistency is
a silky velvet texture.
7. As the steam heats and textures the milk,

the level of the milk in the jug will begin
to rise. As this happens follow the level
of the milk by lowering the jug, always
keeping the tip of the steam nozzle just
below the surface.

8. Once the foam is created raise the jug

until the steam nozzle is in the centre of
the milk (30).

Tip: The amount of foam required will vary

depending on the drinks being made, for

example a cappuccino requires more foam

than a flat white.
9. Close the steam immediately when the

milk is heated to between 60-65°C by
turning the operating dial to the off
position (31).

Tip: If you don’t have a thermometer a good
indication that the correct temperature has
been reached is when you are unable to leave
the palm of your hand against the side of the
jug for more than 3 seconds.
Important: Do not boil the milk.
10. Remove the jug, immediately wipe the

steam nozzle and wand with a clean damp
cloth (32) and purge a small amount of
steam.

Guide to milk texturing

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