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Vibiemme Vibiemme Double Domobar version 3 Manual

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Steaming Milk
Making a latte, cappuccino, or other similar milk and espresso beverages requires you to “stretch” milk.
That involves using the steam wand to force steam and air into the milk causing the milk to increase in volume
and viscosity. This is a skill that can take time to master. Although making stiff, fluffy foam is not hard, getting
the fine microfoam that the finest baristas desire is more difficult.
This process is often referred to as “stretching” because the milk can increase from twenty-five to as
much as fifty percent in volume, or even more! When done properly the process gives the milk an increased
sweetness adding a delightful flavor to espresso. Adding about four ounces to a double espresso creates a
cappuccino and adding about six ounces to a double creates a latte. Of course, there are no rules you need to
follow- add as much or as little as you like to create the beverage that pleases you or your guests. That’s one
of the great benefits of owning your own espresso machine!
If you have previously owned one of the basic, consumer-oriented machines, it may have been equipped
with an enhancing attachment on the steam wand. These devices suck extra air into the steam and create a stiff,
spoonable foam which is not what we are after. The steam wand on the Double Domobar has two holes and
the steam boiler creates a lot of steam power. Careful use of this can create excellent microfoam- injudicious
use will splatter milk right out of the pitcher!
WARNING: The steam from this machine is very powerful. Great care must be taken when using
the steam function. Steam burns are very serious.
1 Begin the preparations by pouring desired amount of milk into your steaming pitcher. The milk should be
cold. If difficulties persist in getting good results is can also be helpful to keep the pitcher in the fridge to
keep it cold which will extend the time you have during the steaming process. There should be at least an
inch or more of milk. The more the better, as long as there is room for the milk to swirl without spilling and
to allow room for expansion. Don’t want to stretch that much milk? Use a smaller pitcher to achieve a suf-
ficient starting depth. If the milk is too shallow in the pitcher, the power of the steam can splash it out of the
pitcher, and there is a greatly-increased chance of making lots of big bubbles.
You also need to have a small towel or dishrag that has a portion of it soaked but not dripping. This is
just to wipe off the steam wand as soon as it is removed from the milk. If milk is left on the wand, the heat
of the metal will bake the milk which can be difficult to remove. Fold the wet rag into multiple layers to
insulate your hand from the heat.
2 Start by purging the steam wand of moisture. Steam condenses in the steam wand’s plumbing and this must
be removed before placing the wand in the pitcher. Carefully and slowly, open and close the steam valve a
couple of times so that only steam comes out with no blasts of water. If you do not purge the wand, the blast
of water will splash milk all over!
CAUTION: Steam is very hot and capable of causing serious burns. The metal steam wand will also
be very hot and even a brief touch can cause burns. Hold the rubber safety cover on the wand when
moving the wand. Use a towel, folded into multiple layers, to catch the water the comes out of the
wand, or use a second pitcher held under the wand to catch the water that comes out.
NOTE: When closing the either the steam or hot water valve, close them just tight enough to stop
leaks or drips. Over-tightening the valves will shorten the life of the seal inside.
3 At this time, take the already-filled steaming pitcher in hand and get ready. On the last blast when clearing
the wand, as soon as you close the valve and the flow of steam diminishes, place the pitcher under the wand
and lift the pitcher until the tip of the steaming wand is below the surface of the milk. Slowly and carefully
turn up the steam by opening the valve.
… 54 …


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