How To Make Frothed Milk …..

  1. Use cold milk (maximum 4o C), best if whole or full cream milk (3 – 3.5% fat).
  2. Fill a metal jug 1/3 to 1/2 full.
  3. Bleed the steam wand to remove any water that may have condensed inside of it.
  4. Submerge the tip of the steam wand 1 – 2 cm under the surface of the milk.
  5. Turn on the steam. Check the milk for air mix. Do not raise the steam wand above the milk surface, position the jug so that the steam pulls the bubbles down into the milk and slowly swills the milk around in the jug.
  6. Hold the jug slanted and keep the steam wand neither in its centre nor against its side.
  7. Check the temperature with your hand on the bottom of the jug.
  8. Turn steam off when the jug gets too hot to hold.
  9. Raise the steam wand, clean the outside with a damp cloth and give it a burst of steam to clean the inside.
  10. Swirl the jug to stabilize any surface bubbles and also to break larger bubbles.
  11. Pour some liquid milk into the cup by slanting the jug.
  12. Shaking and slanting the jug slightly and using a spoon to assist, let the froth fall until the cup is full.

Note: NEVER reheat milk. Always add COLD milk (maximum 4o C) to left over milk in the jug.