Vibiemme Domobar Junior - Manual (Page 17)

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Milk Stretching Tips
• It is generally best to pull your espresso shot first and then steam the milk. If milk is allowed to sit for
long it loses its texture. For milk-based drinks, whatever flavor might be lost in the espresso from sitting
for a minute or two won’t be sensed in a milk-laden beverage. As you become more experienced you can
simultaneously stretch the milk while the shot of espresso is being created.
• Using a correctly shaped pitcher can help. The best are the ones that look like a bell- wider at the bottom then at
the top. The narrowing helps keep the milk contained when the steam tries to force it up out of the pitcher.
• Use a quality milk. The bargain brands are often from cows fed a low-quality feed or silage and the milk is
more difficult to stretch and does not hold the stretch as well. Try a good 2%. Once you get better at this you
can experiment. For an indulgent treat, try mixing two parts milk with one part cream or half-and-half.
• Soymilk can also be used. Experiment to find one that suits our taste and style of steaming. As with
cow milk, soymilk comes in different quality ranges, and some stretch better then others. Try several to
find one that works for you. Generally speaking, soymilk will not create the sort of quality microfoam that
can be had from cow milk, nor will it hold its stretch as long.
• If things are going too fast as you begin learning, try placing the pitcher as well as the milk in the freezer
for about five or ten minutes before use. The colder the milk, the more time you will have to work it.
• A pitcher that is sized to the task helps. A 28 ounce steaming pitcher with only four ounces of milk in it
will be impossible to work.
• To practice getting the proper position, “stretch” some water in a clear vessel to get a better idea of
what is going on in there. Be sure to use a vessel made from heat-resistant glass! You will need to refill
with cold water after about 20 seconds of steaming time, otherwise the water will come to a full boil.
• Somewhat like trying to un-cook an egg, once milk has been steamed it is done, and if it didn’t come
out right, either live with it or toss it down the sink and try again.
• Take your time. The valve controlling the steaming does not have to be opened all the way. Rushing
things does not give the milk time to develop. On the other side of the coin, if done too slowly there will
not be enough air drawn into the milk and all you will have is hot milk.
• There is a very small sweet spot where how hot, how much air, and how long did it took, all come
together to create perfect microfoam; this is a stretched milk that is not stiff, but is more viscous that milk
before it was stretched. There is nothing wrong with stiff, spoonable milk if that is what you like, but this
stiff foam does not add the same texture, feel, or sweetness like prefect microfoam.
• When steaming the milk, place your free hand on the side of the pitcher. Watch the thermometer as you
feel the temperature of the metal pitcher and you will soon learn what 140 degrees feels like and at that
point you will no longer need to use the thermometer.
With practice and patience, you will find your steaming technique improve over time, and you will soon
be proud of the drinks you are serving.