783524

Vibiemme Domobar Super Manual

27
Zoom out
Zoom in
Previous page
1/44
Next page
23
process has finished and you take the risk of overheating the milk and ruining your efforts. Remember, this is a
commercial-quality machine and it delivers commercial-level performance!
4. Within the first few seconds the steam should be moving the milk in a circular action. If the milk is splash-
ing like a boiling pot, reposition and/or change the angle of the pitcher in relation to the steam wand. Coordinat-
ing the pitcher’s angle, the depth of the wand, and the amount to open the steam valve to create an appropriate
force takes practice. Don’t get discouraged. A good starting position is having the tip right in the center of the
pitcher pointing straight down.
5. Now that the milk is moving, lower the pitcher just far enough so that the wand is now a little closer to
the surface. It should sound a little like ripping cloth. There is a very delicate balance between drawing in a bit
of air and a splashing, foamy mess. If done correctly you will hear sounds like “Tshhh.. Tshhhh.. Tssshhh.” If the
tip of the wand is too close to the surface, the steam force will pull in to much air and you will hear, “BLURBBB
BLUBB BLURRB.” Watch the surface of the milk- if you are creating large, visible bubbles (like dish-washing
suds) on the surface of the milk it means that the air is being drawn in too quickly because the tip is too close to
the surface.
Although that sounds easy, finding the balance requires a delicate touch. Relax your hands and arms and
let the machine do the work, but be ready to adjust the pitcher. You will learn to predict the milk’s behavior over
time. As the milk changes in volume and content you will need to continually adjust the height of the pitcher. Do
so carefully. Some of the milk on the surface may actually be foam and the power of the steam can push it into
the milk causing the milk to cavitate which will bring on the dreaded BLURRBS! Holding the tip at too great of
a depth during this part of the procedure will keep the steam from pulling in air, and about all you will get is a pot
of very hot milk. Patience and practice will help you prevail.
6. After about the first five to ten seconds of introducing air in this way the milk will hit the 100 F. (40 C.)
and it will be time to raise the pitcher to more deeply immerse the wand so that no more air is being drawn in.
Now the steam is breaking up the tiny bubbles in the milk and creating micro-foam.
7. As with any fine art, one of the important lessons to learn is when to stop. When in doubt, it is generally
better to stop sooner than later. A steaming thermometer can be a big help here. When you hit about 135 F. (57
C.) degrees you need to have your hand on the steam valve because you should not go much past 140 F. (60 C.).
Stopping the steam there you will notice that the thermometer will continue to climb a bit more to about 145-150
F. (63-66 C). If you get the milk too hot it will rapidly lose its stretch and volume. Practice timing when to stop
so the milk hits no more than about 150 F. ( 66 C.).
How can you tell when you have gone far enough and have the right sort of consistency? Besides using the
thermometer, if you have good light to enable you to see the surface of the milk, during this final stretching phase
you may see the surface of the milk change in the way it reflects light. The milk will go from a flat white like latex
paint and it will turn into a shiny, almost iridescent white with the sheen of silk.
8. When you think it is time to stop, by all means do so, and don’t hesitate. It is better to stop just a bit too
soon then going a bit too long! Holding the pitcher by the handle in one hand and holding the steam valve in the
other makes it easier to stop when the time is right.
Are you ready to stop? Close the steam valve and while holding the pitcher still, pick up the wet rag with
your free hand and then remove the pitcher from under the wand. As soon as it is exposed, use the wet rag to wipe
the wand to remove the milk residue. Now give the steam wand a quick blast to clear it of any milk residue which
may have gotten into the steam wand through the holes in the tip.
CAUTION: At this point the milk in the pitcher can be quite hot. Remove the pitcher carefully and
only after the flow of steam has nearly stopped. Removing the pitcher from the wand too soon can cause
splattering of very hot milk. Use care when wiping the wand as the metal parts it will be very hot.
9. Examine the milk in the pitcher. If there are any large bubbles try knocking the pitcher downward on the
counter to pop them. Do so gently so as not to “bounce” milk out of the pitcher. Now swirl the pitcher by placing
its bottom flat on the counter and swirl the pitcher in small circles to homogenize the stretched milk.
10. Pour yourself a cappuccino or a latte.
… 27 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Vibiemme Domobar Super at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Vibiemme Domobar Super in the language / languages: English as an attachment in your email.

The manual is 4.39 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info