Manual Sunbeam EM6910 (page 27 of 44) (English)

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Guide to milk texturing

Milk texturing is the steaming of milk. The

steam does two things, heats the milk and

also the steam mixes air with the milk to

form an ‘emulsion’ of tiny bubbles that gives

a silky velvet texture. Similar to making an

espresso, perfecting the art of milk texturing

takes time and practice.

Tip: Remember espresso is the foundation for

all espresso-coffee drinks and the milk is the

variable.

1. Determine how much milk is needed

based on the number of cups being made

or the size of the texturing jug.

Tip: Keep in mind that the volume of milk

will increase or ’stretch’ during the texturing.

2. Pour cold refrigerated milk into a

stainless steel jug, between

to ²/

full.

Tip: Best results will be achieved by using a

clean jug and cold, fresh milk.

3. Purge the steam wand of any water.

With the steam wand positioned over the

drip tray activate the steam function by

turning the steam control dial clockwise

as far as it will go (35). Once any water

has been purged close the steam by

turning the steam control dial anti-

clockwise (36).

4. Swing the steam wand to the side of the

espresso machine (37).

5. Place the steam wand into the milk

so that the tip of the steam nozzle is

just below the surface of the milk and

activate the steam function by turning

the steam control dial clockwise as far as

it will go (38).

6. Angle the jug so that the steam wand is

resting on the spout of the jug and lower

the jug until the tip of the steam nozzle

is just below the surface of the milk. This

will start to create a whirlpool action in

the milk (39).

Note: How we introduce the air to the milk

will determine the consistency of the foam.

If we catch large gulps of air the quality of

the foam will reflect this by having large

bubbles. If we can introduce air to the milk

in a controlled gentle fashion indicated by a

gentle hissing sound the milk will have a fine

aerated bead in the textured foam.

7. As the steam heats and textures the milk,

the level of the milk in the jug will begin

to rise. As this happens follow the level

of the milk by lowering the jug, always

keeping the tip of the steam nozzle just

below the surface. This will create a

slight hissing noise.

Tip: The amount of foam required will vary

depending on the drinks being made, for

example a cappuccino requires more foam

than a flat white.

8. Close the steam immediately when the

milk is heated to between 60-65°C

by turning the steam control dial anti-

clockwise (40).

Tip: The optimum drinking temperature of

milk is between 60-65°C and we advise

you use a milk thermometer to achieve

the correct temperature. It's important to

remember that if the milk is not heated long

enough the drink will be too cool and if the

milk is heated for too long it will start to boil

at around 72°C and all texture will be lost.

Tip: If you don’t have a thermometer a good

indication that the correct temperature has

been reached is when the jug becomes too

hot to leave your fingers in contact.

Important: Do not boil the milk as the texture

and taste will be affected.

9. Remove the jug and wipe the steam nozzle

and wand with a clean damp cloth (41).

10. With the jug in hand tap the jug on the

bench top to release the trapped air

bubbles. Agitate the milk as this helps

the milk and froth combine for an even

consistency.

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Sunbeam EM6910 Manual

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