Cuisinart EM-200 EM-200 Manual - Page 9
Guide To Milk, Texturing - steam wand
UPC - 086279014344
View all Cuisinart EM-200 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 9 highlights
Caring for your Espresso Maker 10. Remove the portafilter handle from the brew head (21). 11. Discard the used coffee grinds or pod/ 21 pods from the filter basket (22). Place the porta-filter holder into slide lock position when discarding grinds so basket stays in place. 22 Sleep Mode After 30 minutes of non-use the espresso machine will automatically switch to sleep mode. An indication that the machine is in sleep mode is that the power light will slowly flash. After a further 1½ hours of non-use, the espresso machine will turn off. GUIDE TO MILK TEXTURING Milk texturing is the steaming of milk. The steam does two things; it heats the milk and mixes air with the milk to form a foamy texture. As with learning to make an espresso, perfecting the art of milk texturing takes time and practice. 1. Determine how much milk is needed based on the number of cups being made. TIP: Keep in mind that the volume of milk will increase during the texturing. 2. Pour cold refrigerated milk into the stainless frothing pitcher, approximately ½ full. 3. Press the steam button which will flash, and become solid when unit is ready for use. 4. Purge the steam wand of any water. With the steam wand positioned over the drip tray, activate the steam function by turning the steam and hot water control dial to the left (23). Once any water has been purged stop the steam by turning the steam and hot water control dial to the O position (24). 5. Swing the steam wand to the side of the espresso machine (25). 23 24 25 26 27 6. Place the steam wand into the milk so that the nozzle is about a half-inch below the surface and activate the steam function by turning the steam and hot water control dial to left (26). 7. Angle the pitcher so that the steam wand is resting on the spout of the pitcher and lower the pitcher until the tip of the steam nozzle is just below the surface of the milk. This will start to create a whirlpool action in the milk (27). NOTE: Do not allow the steam to spurt unevenly or it will create aerated froth/large bubbles. If this is happening, raise the pitcher so that the steam nozzle is lowered farther into the milk. 8. As the steam heats and textures the milk, the level of the milk in the pitcher will begin to rise. As this happens, follow the level of the milk by lowering the pitcher, always keeping the tip of the steam nozzle just below the surface. 9. Once the foam is created, raise the pitcher until the steam nozzle is in the center of the milk. 9