Vibiemme Domobar Junior - Manual (Page 15)

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8. Steaming Milk
Making a latte or a cappuccino requires you to “stretch” milk. That involves using the Steam Wand to force a stream
of air and steam into the milk causing the milk to increase in volume and viscosity. This is a skill that can take time to
master. Although making stiff, fluffy foam is not hard, getting the fine microfoam that baristas desire is more difficult.
This process is often referred to as “stretching” because the milk can increase from twenty-five to as much
as fifty percent in volume, or even more! When properly done the process gives the milk an increased
sweetness and adds a delightful flavor to espresso. Adding about four ounces to a double espresso creates
a cappuccino and adding about six ounces to a double creates a latte. Of course, there are no rules you need
to follow- add as much or as little as you like, or make it as thick and stiff as you desire to create the beverage
that pleases you or your guests. That’s the benefit of owning your own espresso machine!
If you have previously owned one of the basic, consumer-oriented machines, it may have been equipped with
an enhancing attachment to the steam wand. These devices suck extra air into the steam and create a stiff foam
which is not usually desired. The steam wand on the Vibiemme has two holes and a lot of steam power.
Careful use of this can create excellent microfoam- injudicious use can splatter milk all over!
Another benefit of the Vibiemme espresso machines is the heat exchanger design
How To Stretch Milk
1 -
Begin the preparations by pouring desired amount of milk into your steaming pitcher. There should
be at least an inch or more of milk. The deeper the better, as long as there is room for the milk to swirl
without spilling and to allow room for expansion. Don’t want to stretch that much milk? Use a smaller
pitcher to achieve a sufficient starting depth. Having a steaming thermometer in the milk will help you
learn the process a lot faster.
You also need to have a small towel or dishrag that has a portion of it soaked but not dripping. This is just
to wipe off the Steam Wand as soon as it is removed from the milk. Not doing so will bake the milk to
the Steam Wand and over time that can be difficult to remove. Fold the rag in quarters so the layers
isolate your hand from the heat.
2 - Start by purging the Steam Wand of moisture. Steam condenses back into liquid water in the steam
wand’s plumbing and this must be removed before placing the wand in the pitcher. Open and close the
Steam Valve a couple of times so that only steam comes out with no blasts of water. If you do not
purge the Steam Wand, the blast of water will splash milk all over! Wait for the pressure in the boiler to
rise before continuing- it will only take a few seconds.
CAUTION: Steam is very hot and capable of causing very serious burns. The metal Steam Wand will
also be very hot and even a brief touch can cause burns. Use the rubber safety cover on the wand when
moving its position! Steam can easily go through a towel or rag, so use care when wiping the wand!
NOTE: When closing either the Steam or Hot Water Valve, close them just tight enough to stop leaks
or drips. Over-tightening the valves will shorten the life of the seals inside.
3 - Take the already-filled steaming pitcher in hand and get ready. After the last blast when clearing the
Steam Wand, and as soon as the boiler pressure rises, place the pitcher under the wand and lift the
pitcher until the tip of the steaming wand is below the surface of the milk, then carefully and slowly open
the Steam Valve.
How much should you open the valve? About 1/4 to 1/2 turn. If you are not accustomed to a commercial
quality machine you will be surprised at the power of the steam. You do not need to use all that power, and
that is particularly true for new users. At this setting you are getting all the steam power you need and opening
it up further gives no benefit. It actually will be a detriment because it will take a lot longer to stop the steam
when the process has finished and you take the risk of overheating the milk and ruining your efforts.
4 - Within the first few seconds the steam should be moving the milk in a circular action. If the milk is
splashing like a boiling pot, reposition and/or change the angle of the pitcher in relation to the Steam
Wand. Coordinating the pitcher’s angle, the depth of the wand, and the amount to open the steam valve
to create an appropriate force takes practice. Don’t get discouraged. A good starting position is having the
tip right in the center of the pitcher pointing straight down.