Catler ES 8012 - Manual (Page 32)

32
THE ART OF TEXTURING MILK
There are two phases to texture milk: Stretch-
ing the milk to aerate it and swirling the milk to
make it silky smooth and the right temperature.
In practice these two operations should blend
into one.
STEP 1 - STRETCHING THE MILK
Hold the jug so the tip of the steam wand is just
below the surface of the milk and with your free
hand engage the steam. Every so often lower the
jug so the steam wand just breaks the surface of
the milk and makes a ‘hissing’ sound.
Stretching the milk will increase the volume, so
lower the jug as the milk rises to ensure the tip
remains just above the surface of the milk.
STEP 2 - SWIRLING THE MILK
After a short while you will have aerated suffi -
ciently. At this point, adjust the jug so the steam
wand is off -centre and create a spinning motion
in the milk. Compensate for the angle of the
steam wand by slightly tilting the jug away from
you, or to one side and at the same time lower
the nozzle further into the body of the milk.
Continue swirling until milk is at desired tem-
perature [between 55 and 65 degrees].
Without a thermometer you’ll know the milk is
ready when the jug base is ‘just too hot’ to touch.
When you get the balance right the milk should
end up forming a ‘meringue-like’ consistency
that has a glassy sheen to it. Remove any excess
air bubbles by gently knocking the jug against
a hard fl at surface and pour the milk down the
inside of your chosen cup or glass to make your
desired coff ee.
Lastly, don’t forget to give your steam wand a
good wipe down with a damp cloth.
NOTE:
If stretching makes a loud screeching
sound, the chances are you have low-
ered the wand into the milk too early.
NOTE:
Always ensure that the frothing attach-
ment has been firmly pushed onto the
steam wand and connects with the
rubber surround. For best results use
cold fresh milk. Always clean the steam
wand and frothing attachment after
every use. Refer to ‘Care and Cleaning’,
page 39.
NOTE:
For extracting more espresso imme-
diately after using the steam function,
this machine features an auto-purge
function. This ensures the ground cof-
fee will not be burnt by the initial wa-
ter flow from the thermocoil being too
hot. Instead this water is automatically
released internally into the drip tray
ensuring that the internal thermostat
is at optimal temperature for extract-
ing coffee. Your coffee will always be
extracted at this optimal temperature
ensuring only the best flavoured coffee
is achieved.