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コーヒーメーカー Chris Coffee Service SilvanoのPDF オーナーズマニュアルをオンラインで閲覧またはダウンロードできます。Chris Coffee Service Silvano 20 ページ。 Pid controlled espresso machine

Silvano Espresso Machine

Steaming Milk - Basics

First, let‟s talk about some of the things you need to learn in order to become „barista-like‟ in

your techniques.

– Whole milk works best to steam, both in technique and in flavor! Lower fat milks

contain mostly water which will not foam well and will be almost tasteless when steamed. After

all your hard work you will be left with a less than desirable tasting beverage.

– Your whole milk needs to be as cold as possible to ensure the creamiest,

sweetest, and best tasting micro-foam. Once the milk has reached a temperature between

150-160 degrees, you must stop the process. The longer amount of time you have with the

cold milk gives you that extra time to continue making the milk creamy and sweet tasting. Milk

heated above 160 degrees will be burnt and taste terrible.

– Keeping your pitcher in the freezer is another tip which helps keep the

milk its‟ coldest. The size of your pitcher is relative to the size and number of drinks you will be

preparing at the time. Our recommendation on pitcher choices would be our own

"Pro Barista

Steaming Pitcher"

which has become the pitcher of choice of the renowned baristas who

helped train Chris‟ Coffee Service in this frothing technique. These baristas felt the Pro Barista

Steaming Pitcher promoted a user friendly rolling of the milk which made it simple to create

thick rich micro-foam for pouring Latte Art.

– Too little milk in your frothing pitcher will cause splashing when you turn

on the steam arm; too much milk will cause overflow and make a huge mess. The pitcher

must be filled between 1/3 to 1/2 full to have the maximum capacity for properly steaming milk.

If your pitcher has a spout, fill it to half an inch below where the spout starts.

– Refers to the initial heating of the milk and the forceful introduction of

air. Stretching continues until the milk reaches an approximate temperature of 100 degrees or

"body temperature"

– Refers to the next phase of frothing whereby the steam wand is

submerged in the milk and the pressure continues to roll the milk. This process breaks down

the large air bubbles into tiny air bubbles which then creates the smooth and creamy texture

that is most desirable.