Fill the frothing picther a little less than half. Tilt the milk at an angle and
insert the steam wand. . After inserting the steam wand into the milk and opening
the steam valve, slowly lower the frothing pitcher to position the steam tip just at
the surface of the milk. This ensures the milk will circulate. This will make a
distinctive sound and insures the proper infusion of air while also heating the milk.
This will produce the desired micro bubbles or microfoam. Submerging the steam
tip will produce no bubbles and positioning the steam tip too high will produce large
amounts of undesireable large bubbles. As the frothing continues watch the
temperature closely and warm to 145-160. Letting your froth temperature go
over 160 will result in a undesirable taste. When done, tap the pitcher to bring the
large bubbles to the top. Your perfect froth can be used for cappuccino or latte’.
