Gastroback Design Espresso Advanced Barista Bedienungsanleitung Seite 133

Problem
The milk jug overflows
with large bubbles that
collapse almost immedi-
ately.
Possible Reasons
The steam wand is
clogged.
The fat content of the milk
is too high.
The milk is not fresh and/
or not cold enough.
Too much milk.
Different brands and
types of milk and milk
alternatives will texture
differently.
You stopped texturing pre-
maturely.
You need to improve your
texturing procedure.
You need to improve your
texturing procedure.
The fat content of the milk
is too high.
The Easy Solution
Even an obstacle that is only narrowing down the steam
flow in the steam wand has great influence on the
results. Leave the steam wand cool down and clean the
steam wand tip (see: 'Care and Cleaning / Cleaning the
Steam Wand').
Try low-fat milk with approx. 1.5% fat.
se refrigerated and really fresh milk for texturing (see:
'Tips for Best Results / Tips for Texturing Milk').
The capacity of the water system is suitable for texturing
100-150ml milk (for 1-2 cappuccino). When you wish to
texture more, divide the required amount into portions.
You may need to adapt the texturing procedure. Give it
a try.
The texturing process needs some time. Leave the appli-
ance operate until the desired quantity of froth is pro-
duced. If required, wait until the water system reached
the required temperature again and continue texturing
thereafter.
Proceed according to the instructions in the sections 'Ope-
ration / Texturing Milk' and 'Tips for Best Results / Tips
for Texturing Milk'. Perhaps, you must try little variations
of the procedure.
Proceed according to the instructions in the sections 'Ope-
ration / Texturing Milk' and 'Tips for Best Results / Tips
for Texturing Milk'. Try to get small bubbles. Try little
variations of the procedure.
Perhaps you used whole milk. Try milk with approx.
1.5% fat (e.g. low-fat milk).
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