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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 ./. full. Tip: Store the stainless steel jug in the fridge so that it is well chilled. Also be sure not to rinse the jug with warm water before use. 3. Purge the steam wand of any water. With the steam wand positioned over the drip tray activate the steam function by turning the operating dial to the steam setting (25). Once any water has been purged close the steam by turning the operating dial to the off position (26). 4. Swing the steam wand to the side of the espresso machine (27). 5. Place the steam wand into the milk so that the nozzle is about a centimetre below the surface and activate the steam function by turning the operating dial to the setting (28). 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 (29). Note: Do not allow the steam to spurt unevenly or it will create aerated froth/large bubbles. If this is happening raise the jug so that the steam nozzle is lowered deeper into the milk. Remember the ideal consistency is a silky velvet texture. 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. 8. Once the foam is created raise the jug until the steam nozzle is in the centre of the milk (30). 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. 9. Close the steam immediately when the milk is heated to between 60-65°C by turning the operating dial to the off position (31). Tip: If you don’t have a thermometer a good indication that the correct temperature has been reached is when you are unable to leave the palm of your hand against the side of the jug for more than 3 seconds. Important: Do not boil the milk. 10. Remove the jug, immediately wipe the steam nozzle and wand with a clean damp cloth (32) and purge a small amount of steam. 11. With the jug in hand tap the jug on the bench top to release the trapped air bubbles and then swirl the jug in a circular motion until the milk becomes shiny and no bubbles remain, this helps the milk and froth combine for an even consistency. By swirling the milk you can see the foam in the jug swirling with your movement this will enable you to judge the thickness of your foam. Guide to milk texturing (continued) Using the hot water function When using the hot water function the espresso machine needs to be in espresso/hot water mode, so the red light on the power button and the orange light on the button are illuminated. Note: Should the espresso machine not be in espresso/hot water mode, so the orange light on the button is not on, the coffee maker needs to press the button to activate the espresso/hot water mode. The hot water function is ideal for preparing long blacks, hot chocolate and filling coffee plungers and tea pots. 1. Place the cup or container under the steam/hot water nozzle and activate the hot water function by turning the steam operating dial to the steam setting (33). 2. Once you have dispensed the required amount of hot water into the cup or container, close the hot water by turning the operating dial to the off position (34). 3. Remove the cup or container and swing the steam/hot water wand over the drip tray to catch any drips of water (35). Espresso Recipes ESPRESSO (SHORT BLACK) Espresso is a concentrated, full bodied coffee with a stable layer of cream on top – known as ‘crema’. An espresso is the foundation of all cafe coffee. Variations are achieved by adding different amounts of milk and froth. • 90mL espresso glass or demitasse cup • single espresso (30-35mL) LONG BLACK A standard espresso with hot water, served in a regular coffee cup or mug. The hot water is added first so that the ‘crema’ is maintained. • 190mL cup • hot water (to taste) • single or double espresso MACCHIATO Macchiato, Italian for ‘to stain or mark’. Traditionally served as a standard espresso with a dash of milk and a small dollop of froth into the middle of the ‘crema’. • 90mL espresso glass or demitasse cup • single or double espresso • marked with steamed milk froth FLAT WHITE Another old favourite, the Flat White is an espresso with steamed milk, served in a regular coffee cup or mug. The layer of frothed milk on top should be 2mm to seal the coffee. • 190mL cup • single or double espresso • steamed milk CAFFE LATTE An espresso with steamed milk, typically served in a glass. The layer of frothed milk on top should be 10mm to seal the coffee. • 220mL glass or cup • single or double espresso • steamed milk CAPPUCCINO This delicious drink is an espresso with steamed...