Frothing milk with the steam wand of an espresso machine takes a little practice.
Fill the milk jug to the calibration mark with cold milk from the refrigerator.
Before using the milk frother, drain any condensation that has collected in it by placing it on the drain rack and turning on the steam briefly until no water but steam comes out.
Turn the regulator back off. Now immerse the steam nozzle into the milk about 1 cm below the surface. Now turn on the steam valve. Hold the milk jug at a slight angle. To build up the milk foam, slowly lower the milk jug (as the foam grows) so that the nozzle is just below the surface and makes a “slurping” sound.
Once the desired amount of foam has been achieved, lift the milk jug slightly to mix the foam with the remaining liquid milk until creamy. This process is known as “pulling and rolling.”
Please note that the milk must not be heated above 70°C. Otherwise, the foam will collapse very quickly and the drink will taste too sweet or even burnt. As soon as the milk jug becomes too hot to hold with your bare hands, stop the process by closing the steam valve. Finally, tap the milk jug lightly on the table/work surface several times.
Clean the milk frother nozzle with a damp cloth immediately after use. To practice the above procedure, you can also fill the milk jug with cold tap water and a drop of washing-up liquid up to the spout to avoid using too much milk. The effect is identical.
