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Quick mill Silvano Manual

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Silvano Espresso Machine
11
Steaming Milk - Basics
First, let‟s talk about some of the things you need to learn in order to become „barista-like‟ in
your techniques.
Milk – Whole milk works best to steam, both in technique and in flavor! Lower fat milks
contain mostly water which will not foam well and will be almost tasteless when steamed. After
all your hard work you will be left with a less than desirable tasting beverage.
Temperature – Your whole milk needs to be as cold as possible to ensure the creamiest,
sweetest, and best tasting micro-foam. Once the milk has reached a temperature between
150-160 degrees, you must stop the process. The longer amount of time you have with the
cold milk gives you that extra time to continue making the milk creamy and sweet tasting. Milk
heated above 160 degrees will be burnt and taste terrible.
Frothing Pitcher – Keeping your pitcher in the freezer is another tip which helps keep the
milk its‟ coldest. The size of your pitcher is relative to the size and number of drinks you will be
preparing at the time. Our recommendation on pitcher choices would be our own “Pro Barista
Steaming Pitcher” which has become the pitcher of choice of the renowned baristas who
helped train Chris‟ Coffee Service in this frothing technique. These baristas felt the Pro Barista
Steaming Pitcher promoted a user friendly rolling of the milk which made it simple to create
thick rich micro-foam for pouring Latte Art.
Amount of Milk – Too little milk in your frothing pitcher will cause splashing when you turn
on the steam arm; too much milk will cause overflow and make a huge mess. The pitcher
must be filled between 1/3 to 1/2 full to have the maximum capacity for properly steaming milk.
If your pitcher has a spout, fill it to half an inch below where the spout starts.
Stretching the milk – Refers to the initial heating of the milk and the forceful introduction of
air. Stretching continues until the milk reaches an approximate temperature of 100 degrees or
“body temperature”
Texturizing the milk – Refers to the next phase of frothing whereby the steam wand is
submerged in the milk and the pressure continues to roll the milk. This process breaks down
the large air bubbles into tiny air bubbles which then creates the smooth and creamy texture
that is most desirable.
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