Tips For Texturing Milk - Gastroback Design Espresso Advanced Barista Bedienungsanleitung

• If your espresso does not meet your requirements, you should only change one
of the essential parameters mentioned above at a time. Then check, if you have
got closer to your favourite taste. This way, you will succeed step by step.
Only use completely heat-resistant vessels (e.g. cups, glasses, and mugs).
•
Ensure that your vessels will not melt or crack. Plastic vessels may influence the
taste of your espresso.
• Long Black is almost equal to "normal" coffee, and is prepared by adding
hot water (see: 'Operation / Hot Water'). Adjust the taste and flavour via the
amounts: coffee powder / espresso and hot water.

TIPS FOR TEXTURING MILK

When texturing milk (e.g. for latte or cappuccino), you should avoid using
•
glasses or plastic vessels, because even heat-resistant glass and plastic could
crack or melt due to the extreme local heating during texturing.
• Porcelain (china) only poorly conducts heat. Thus, the milk inside may have a
significantly higher temperature than the exterior of a porcelain vessel.
• For a good temperature control, use metal vessels for frothing (e.g. the provided
milk jug). In this case, the optimum temperature is reached, when the exterior
of the jug becomes too hot to touch (approx. 60°C). Prefer to use the provided
milk jug.
• While generating steam, the temperature of the water system decreases gradu-
ally. Therefore, the temperature of the steam may not be sufficient for texturing
large amounts of milk. The optimum amount is reached always, when using the
provided milk jug of the machine. When some additional portions of textured
milk are needed, you should switch off the steam function for a while. Wait
some seconds, before texturing the next portion.
• For optimum milk texturing performance it is crucial that the hole in the steam
wand tip is completely clear. Even when the hole is partly blocked, the ability
to produce a satisfactory amount of froth may be affected.
• Always keep the steam wand clean. Even small residues of fat and proteins at
the steam wand may cause a stale taste of the milk and a poor result. Thoroughly
clean the steam wand at least every day.
• Prior to texturing milk, we recommend to purge the steam wand by operating
the steam function until residues of water are blown out and steam flows (some
seconds).
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