Manual Dualit Espressivo (page 14 of 92) (English, German, French)

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5. FROTHING AND STEAMING

BARISTA TRAINING

Steaming or frothing introduces tiny bubbles of air into

the milk, giving it a velvety texture.

••

Cappuccinos and lattés both use frothed milk, but a

latté has a more velvety texture as the milk is frothed

from the bottom of the jug – only the top 1cm of a

cappuccino comprises frothed milk.

••

You will produce

better, hotter

frothed milk if you

use a stainless steel

jug or frothing

pitcher. Make sure

there's enough milk

in it to allow the

steamer to do

it's job properly

– quarter – to

half – full if it's

mug-sized.

MAX

••

Use cold semi-skimmed milk the lower the fat content

of the milk, the denser the froth will be. With full fat

milk the froth will quickly collapse.

••

Don't let milk boil – ideally it should reach 70–75°C.

Once it reaches 79°C you will lose the froth. Listen to

the sound of the frothing; when it is ready the sound

of the frothing will become quieter.

••

The steaming nozzle can also be used to deliver hot

water for an American-style black coffee.

DCM1 instruction manual_figs out.qxp 18/04/2008 14:30 Page 14

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Dualit Espressivo Manual

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