Steam milk

Steam, then cool the boiler

The manual's steps.

1. Press the steam button and wait 15 to 20 seconds for the steam light.
2. Open the knob slightly to clear the condensed water, then close it.
3. Put the nozzle just under the surface of the milk, near the edge of the jug, and open the knob. Steam for no longer than 60 seconds.
4. Close the knob and switch the steam button off. Wipe the wand with a damp cloth and open the knob for one or two seconds to clear the nozzle.
5. Before the next coffee, cool the boiler: with no filter holder fitted, put a cup on the grid, press the brew button, fill the cup and press again.

The manual warns that steaming for more than 60 seconds can empty the boiler, and then the circuit has to be loaded again. The retailer Whole Latte Love goes further and refills after every steaming: knob open, brew and steam buttons together, until water flows solidly from the wand.

Stretch, then heat

The manual's "Preparing a cappuccino", step by step.

1. Half fill a round stainless jug with cold whole milk and bring it up to the wand.
2. Put the nozzle just under the surface, near the edge of the jug at an angle so the milk turns, and open the knob.
3. Froth while the milk is still nearly cold. As the foam grows, raise the jug a little so the nozzle stays in the milk, not the foam.
4. When you have the foam you want, push the nozzle deeper to heat the milk. Keep a hand on the jug to feel the heat.
5. Close the knob and take the jug away.
6. Tap the jug on the worktop and let it rest about 30 seconds, as the manual says, then swirl.

Gaggia Classic E24: every job