Vibiemme Domobar Junior - Manual (Page 16)

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5 - Now that the milk is moving, lower the pitcher just far enough so that the Steam Wand is now a little
closer to the surface. It should sound a little like ripping cloth. There is a very delicate balance between
drawing in a bit of air and a splashing, foamy mess. If done correctly you will hear sounds like “Tshhh..
Tshhhh.. Tssshhh.” If the tip of the wand is too close to the surface, the steam force will pull in to much air
and you will hear, “BLURBBB BLUBB BLURRB.” Watch the surface of the milk- if you are creating large,
visible bubbles (like dish-washing suds) on the surface of the milk it means that the air is being drawn in
too quickly because the tip is too close to the surface.
Although that sounds easy, finding the balance requires a delicate touch. Relax your hands and arms and
let the machine do the work, but be ready to adjust the pitcher. You will learn to predict the milk’s behavior
over time. As the milk changes in volume and content you will need to continually adjust the height of the
pitcher. Do so carefully. Some of the milk on the surface may actually be foam and the power of the steam
can push it into the milk causing the milk to cavitate which will bring on the dreaded BLURRBS! Holding
the tip at too great of a depth during this part of the procedure will keep the steam from pulling in air, and
about all you will get is a pot of very hot milk. Patience and practice will help you prevail.
6 - After about the first five to ten seconds of introducing air in this way the milk will hit the 40 C ( 100
F) and it will be time to raise the pitcher to more deeply immerse the Steam Wand so that no more air is
being drawn in. Now the steam is breaking up the tiny bubbles in the milk and creating micro-foam.
7 - As with any fine art, one of the important lessons to learn is when to stop. When in doubt, it is
generally better to stop sooner than later. A steaming thermometer can be a big help here. When you hit
about 135 F. (57C.) degrees you need to have your hand on the steam valve because you should not go
much past 140 F. (60 C.).
Stopping the steam there you will notice that the thermometer will continue to climb a bit more to about
145-150 F. (63-66 C). If you get the milk too hot it will rapidly lose its stretch and volume. Practice timing
when to stop so the milk hits no more than about 150 F. ( 66 C.).
How can you tell when you have gone far enough and have the right sort of consistency? Besides using the
thermometer, if you have good light to enable you to see the surface of the milk, during this final stretching
phase you may see the surface of the milk change in the way it reflects light. The milk will go from a flat
white like latex paint and it will turn into a shiny, almost iridescent white with the sheen of silk.
8 - When you think it is time to stop, by all means do so, and don’t hesitate. It is better to stop just a bit
too soon then going a bit too long! Holding the pitcher by the handle in one hand and holding the Steam
Valve in the other makes it easier to stop when the time is right.
Are you ready to stop? Close the Steam Valve and while holding the pitcher still, pick up the wet rag with
your free hand and then remove the pitcher from under the wand. As soon as it is exposed, use the wet
rag to wipe the wand to remove the milk residue. Now give the Steam Valve a quick blast to clear it of any
milk residue which may have gotten into the Steam Valve through the holes in the tip.
CAUTION: At this point the milk in the pitcher can be quite hot. Remove the pitcher carefully and only
after the flow of steam has nearly stopped. Removing the pitcher from the wand too soon can cause
splattering of very hot milk. Use care when wiping the wand as the metal parts it will be very hot.
9 - Examine the milk in the pitcher. If there are any large bubbles try knocking the pitcher downward on the
counter to pop them. Do so gently so as not to “bounce” milk out of the pitcher. Now swirl the pitcher by
placing its bottom flat on the counter and swirl the pitcher in small circles to homogenize the stretched milk.
10 - Pour yourself a cappuccino or a latte.