Chris Coffee Service Alexia User Manual download pdf (Page 11)

Alexia'Espresso'Machine'

10'

Steaming Milk – Basics

Amount of Milk – Too little milk in your frothing pitcher will cause splashing when you turn on

the steam arm; too much milk will cause overflow and make a huge mess. The pitcher must

be filled between 1/3 to 1/2 full to have the maximum capacity for properly steaming milk. If

your pitcher has a spout, fill it to half an inch below where the spout starts.

Stretching the milk – Refers to the initial heating of the milk and the forceful introduction of

air. Stretching continues until the milk reaches an approximate temperature of 100 degrees or

“body temperature”

Texturizing the milk – Refers to the next phase of frothing whereby the steam wand is

submerged in the milk and the pressure continues to roll the milk. This process breaks down

the large air bubbles into tiny air bubbles which then creates the smooth and creamy texture

that is most desirable.

Steaming Milk – Technique

 As you face your espresso machine, point the steam arm over your drip tray and open up

the steam valve in order to purge out any unwanted water that may have collected inside

the wand due to condensation – you do not want that added to your delicious beverage!

 Next, position the steam arm so it is facing directly towards you and slightly angle it 45

degrees from the base. Holding your half-filled steam pitcher with the handle facing you,

submerge the tip of the steam wand approximately an inch below the surface of the cold

milk. Your pitcher bottom should be parallel with the countertop. The steam arm should

gently rest in the spout of the steam pitcher. Now slightly tilt the pitcher left, keeping the

arm away from the side of the pitcher. Open the steam valve completely and position the

pitcher so the tip is just below the surface of the milk. This action creates the ‘stretching’-

of the milk – in other words, adding air to the milk. When done properly, the sound you

hear* at* this* point* resembles* ‘sucking’.* * You* continue* this* until* the* milk* reaches* an*

approximate temperature of 100 degrees or*“body*temperature”.

 After your milk has reached* this* ‘body* temperature’,* submerge* the* tip* of* the* steam* arm*

approximately one inch below the surface of the milk to get the milk spinning. This process

continues to roll the milk over itself again and again – breaking the large air bubbles into

tiny air bubbles – resulting in a new creamy and sweeter texture of the milk. When your

milk has reached approximately 155 degrees or the bottom of the pitcher becomes too hot

to hold then turn the steam valve off.

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Chris Coffee Service Alexia User Manual Page 11