Steam milk

Get the steam ready (the manual)

Ascaso's method, from the cappuccino section of the manual.

1. Use fresh, cold cow's milk: the manual asks for protein over 3.2 % and fat about 3.5 %. Pour only enough for one cup into a steel jug.
2. Wait until the coffee temperature lamp stops flashing.
3. Switch to steam (down, 3-II). The steam lamp flashes and the display flashes the steam temperature.
4. Open the knob and let water run until it comes out in bursts, then close it.
5. Watch the steam lamp. It flashes faster for about 10 seconds just before steam is ready: the manual says to open the knob then.

A true cappuccino, says the manual, is 25 ml of espresso and 125 ml of milk taken from 3 or 4 °C to nearly 55 °C.

Texture, then heat (the manual)

Still the manual's tips: texture first, while the milk is cold, then heat.

1. Put the tip just under the surface. Move it at different angles, always under the surface, so air circulates into the milk.
2. Keep moving the jug with the tip very close to the surface. The milk may double in volume. It is now textured but still cold.
3. Sink the tip as far as you can (the manual also says about half the wand) and move the jug in circles to heat the milk.
4. Stop between 55 and 70 °C. Never go above 75 °C: the manual says the milk scalds and will not do for cappuccino.
5. Close the knob and switch steam off.
6. Release steam for 5 seconds and wipe the wand with a damp cloth.

If the foam is thin, the manual says the milk was already warm, or it was heated before it was textured.

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