Idiomas disponibles
Idiomas disponibles
an emulsion effect thanks to air circulation. Once textured, the volume of milk can be
doubled.
Please remember to move the jug and steam tube, always making sure it works in the
most superficial area of the milk. After this operation, the milk is textured but is still cold.
2) TEMPERATURE: Heating the milk
Once the texture is obtained, we submerge the steam tube
(10) in the jug deeper. We make circular movements to
heat the milk in all its volume until it reaches the desired
temperature.
ATTENTION! Texture requires working under the surface of
the milk and heating requires working deeper
Texture
Heating
Remember not to heat the milk to more than 75ºC. From this temperature the milk will
be blanched and lose its properties for the cappuccino.
Once the operation is finished, turn the knob (9) to close the steam outlet.
ADVICE. The espresso is extracted at 75ºC-80ºC. The milk is textured and hot
between 55ºC-70ºC. It is important to keep these temperatures when serving, so the
cups must be heated using the cup-warmer zone of the coffee maker. If this is not
possible, warm the cup with hot water before using it.
Once we have the hot and textured milk, we are ready to serve it in the cup, adding it to
our espresso base.
POSSIBLE PROBLEMS
The cream can be excessively thin and without consistency.
1) One of the reasons may be that the milk had already warmed up in advance.
2) The milk has been heated too much (the steam tube is placed deeper in the jar
and the milk is heated without letting the air circulate on the surface) before having
achieved the desirable texture. We have not done step 1 correctly: TEXTURAR and we
have not let the air work the milk.
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