PREPARATION

1. Espresso Machine: should be on and warmed up.
   
2. Cups: Cups should be warm.
   
3. Jug: should be stainless steel and kept icy cold
   
4. Milk: For the best results use very cold milk , warm or hot milk will not froth.

Generally, the lower the fat content of the milk, the quicker it will froth, while full cream milk tastes better.

Pour fresh cold milk into stainless steel jug. Develop a habit of frothing an amount of milk for the number of coffees required, and not more; also, only fill the jug no more that half-full, to allow for expansion of the froth.

Position the tip of the steam nozzle just below the surface of the milk at the side of the jug (and not touching) furthest from you.

• Tilt the jug to one side at about a 45^o angle. This will result in a whirlpool motion of the milk.
  
  
• When the milk commences expanding and you have some foam, slowly move the jug down so that the air is drawn into the milk. Add steam only in small amounts to create tiny bubbles and a velvet foam. As the volume of your milk and foam increases, hold the jug upright and continue to heat the milk with the wand at the bottom of the jug, for a few seconds until the temperature reaches 60^oc. If the jug is to hot to touch, you’re boiling the milk, turn the steam off. NB: frothing is achieved by forcing hot air through cold milk, heating (not boiling) the milk in the process.
  
  
• The froth should be dense with fine bubbles. Slap the bottom of the jug to collapse any large bubbles within the bulk of the milk. Then, immediately clean the steam nozzle with a clean damp cloth.
  
  
• Make the coffee in a clean and warmed coffee cup, then slowly pour the frothed milk into the centre of the coffee. This will form a marbilisation of milk foam and espresso coffee.
  
  
• After every drink, open the steam valve to clean the nozzle.
  
  
• When adding the stream the noise you need to hear is "ssst ssst ssst". If the tip of the nozzle is too far below the surface of the milk, you will hear a howling sound. – an indication that you are scalding the milk.
  
  
• Left-over milk can be re-steamed if it is immediately refrigerated and if new cold milk is added to regenerate the foam producing proteins. However, avoid repeatedly refrothing milk.