Tips on foaming milk using the steam arm of your
espresso machine.
1. First pour very
cold semi-skimmed milk into a stainless steel jug either with
straight sides or sloping inwards towards the top.
2. To steam the milk, insert the steam nozzle to nearly
the bottom of the jug, open the steam valve fully and rotate the
nozzle around in the milk for 5-8 seconds. The bottom of the milk
jug should start to feel warm to the touch.
3. Lower the jug until the nozzle is just below
the milk surface; when the surface just begins to froth, place the
nozzle slightly lower in the milk to one side of the jug, and turn
the steam down. The milk will start to 'roll', a deep purring
sound signifies the milk is steaming, and a few seconds is all that
is needed for the milk to rise in volume.
4. When fine smooth foam has just formed, close
the steam valve and put the jug aside until ready to use. Always
take care to stop frothing before big airy bubbles form - if
visible then bang the bottom of the jug several times on any
hard surface to 'knock out' the air.
5. Expel steam from the steam nozzle into a cloth
to clean any milk in the tube, and wipe off all milk residue with a
clean damp cloth or anti-bacterial wipe.