Manual Vibiemme Vibiemme Double Domobar version 3 (page 57 of 74) (English)

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milk, soymilk comes in different quality ranges, and some stretch better then others. Try several to ﬁnd one

that works for you. Generally speaking, soymilk will not create the sort of quality microfoam that can be

had from “real” milk, nor will it hold its stretch quite as long.

• If things are going too fast as you begin learning, try placing the pitcher as well as the milk in the freezer for

a few minutes before use. The colder the milk, the more time you will have to work it.

• A pitcher that is sized to the job helps. A 28 ounce (.8 L.) steaming pitcher with only 4 ounces (0.1 L.) of

milk in it will be very difﬁcult to work.

• To practice getting the proper position, put one drop of dish washing detergent into the chosen amount of

water in the steaming pitcher and work on getting that stretched as you would with milk.

• Once milk has been steamed, if it didn’t come out right either use it as is or enjoy it as a hot milk beverage.

You can’t “un-cook” an egg, and you can’t successfully re-steam milk.

• Take your time. The valve controlling the steaming does not have to be opened all the way. Rushing things

does not give the milk time to develop. On the other side of the coin, if done too slowly there will not be

enough air drawn into the milk nor enough “mixing” action and all you will have is hot milk.

• Microfoam is a stretched milk that is not stiff or spoonable like meringue, but is more viscous than milk be

fore it was stretched. How hot you make it, how much air you add, and how long it took, all come together

to create perfect microfoam. There is nothing wrong with stiff, spoonable milk if that is what you like, but

this stiff foam does not add the same texture, feel, or sweetness to the beverage like prefect microfoam.

• When steaming the milk, carefully place your free hand on the side of the pitcher. Watch the thermometer as

you feel the temperature of the metal pitcher and you will soon learn what 140° F. (60 c.) feels like and at

that point you will no longer need to use the thermometer.

With practice and patience, you will ﬁnd your steaming technique improve over time, and you will soon

be proud of the drinks you are serving.

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Vibiemme Vibiemme Double Domobar version 3 Manual

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