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Steps: FOAMING AND STEAMING MILK

1 Select and Measure Milk

2 Clean The Steam Wand - this will get rid of any condensation buildup that was inside the wand and that could affect the
milk you’re about to texture
3 Angle The Steam Wand - approximately 20–30 degrees towards you
4 Position The Milk Jug - keeping the pitcher parallel to the counter, lift it straight up to the wand. Make sure the tip of the
wand – and no more – sits in the milk. Finally, tilt the jug to the side
5
Start Steaming - pressure is key to steaming, so make sure you have enough as you start steaming and aerating the milk
6 Be Aware of Temperature

7 Keep Checking for Aeration & Texturing - perfectly textured milk will be well-aerated (stretched) and textured.
Aerating/stretching is the process of adding air into the milk. It will increase the volume of milk in the pitcher
8 Adjust The Jug Position - when the jug reaches 37°C/99°F (approximately your body temperature), it’s time to move from
aerating to texturing. Lift the jug up about 1 cm so that the wand sits deeper in the milk
9 Pay Attention to The Temperature - tap the side of the jug rather than just holding it. This will make sure you’re aware of the
temperature but also prevent you from burning your fingers
10 Stop Steaming - when the jug is too hot to tap (this should be at approximately 55–60°C/130–140°F), turn the steam wand
off immediately. You don’t want your milk to exceed 65–70°C/150–160°F
11 Put The Milk Jug Down
12 Clean The Steam Wand

13 Swirl - tap the jug and swirl the milk: this will remove any overly large air bubbles. Your milk should be smooth and have a
sheen to it, much like wet paint
14 Pour
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ristretto

espresso

double
espresso

americano

cappuccino

café latte

espresso
macchiato

mocha
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ESPRESSO BEVERAGES

7-8g of finely ground coffee beans in 15ml of hot water; takes between 10-15sec to extract, literally short more
concentrated espresso
7-8g of finely ground coffee beans in 30ml of hot water; takes between 18-25sec to extract, presented with a rich gold
crema

14-16g of finely ground coffee beans in 60ml of hot water; takes 18-28sec, basically two shots of espresso in one cup
7-8g of finely ground coffee beans (1 espresso shot) with 3/4 cups of hot water; for the best results add water then pour
espreso on top
1/3 espresso + 1/3 milk + 1/3 foam; cappuccino has less milk than a latte with a stronger coffee taste

coffe with milk, latte is 1/3 espresso and 2/3 steamed milk, with small foam topping. It has more milk than cappuccino, and
has a milder, milkier taste. Lattes should be prepared by pouring steamed milk directly on to the espresso or alternatively
adding the espresso last by pouring shot slowly into the centre of the cup
7-8g of finely ground coffee beans in 30ml of hot water, an espresso shot "marked" or "stained" in the centre of the crema
with a dash of hot foamed milk

basically caffe latte made with chocolate sauce or powder with a small foam topping. One shot of espresso and two table
spoon of chocolate powder mixed, heat the milk and then last pour it slowly into the centre of the glass cup
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SHELF LIFE OF BEANS

1 YEAR - unopened (packaged)

7 to 10 DAYS - opened (packaged)
2 DAYS - bean hopper (grinder)
3 SEC - should be dispensed (inside the group head)
10 SEC - serve (espresso)

ESPRESSO MACHINE PARAMETERS

9-10 BAROMETER - water pressure

1-1.5 BAROMETER - steam pressure