Expobar Brewtus IV handleiding

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18

11

.

Steaming and Frothing

Put the steam arm above the tray and open the steam knob a little so th

at

water residue

is

removed from the arm. Close the steam knob. Put the steam arm into the liquid you’d like

heated and open the steam knob.

When you finish

steaming or frothing, put the steam arm over the tray and open the knob

to clean inside the steam

arm. Close the knob and wipe the steam arm with a soft

,

damp

cloth.

FROTHING TECHNIQUES

What is frothed milk?

When you froth milk

,

you inject air into it while steaming. The thickness and texture of

the froth will

vary with the technique used.

Frothing

is always done when the milk is at

its coldest. Keep the tip near the surface of the milk

,

so that you will hear a hiss hiss

sound as the air is

being injected into the milk.

The longer you froth the thicker the froth

will be. If you wan

t creamy froth (mic

ro foam)

, froth until you are at around 110

°

F and

th

en steam the rest of the way.

Never steam or froth over 160

°

F. Skim milk will froth

very easy and create a thick froth. The higher the fat content

of the milk,

the more

this

technique

is

necessary and the

creami

er and sweeter the froth will be

.

What is steamed milk?

Steamed milk is heated but not frothed. In other words

,

you don’t inject any air into the

milk while heating it. The key to this is to

keep the tip of the wand submerged

in the

milk

,

so that

it does not let in any air. Never steam or froth over 160

°

F.

12

.

Dispensing Hot Water

Place cup under the hot water outlet; open the water knob and then close

it

when you

have t

he required quantity of water.

Yo

u can use the hot water for pre

-

heating c

ups

before brewing a

s well as for tea and Americano

.

NOTE: Use caution as some steam will come out with the water and may splash or spray.

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