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- Prepare your steaming pitcher. I like to leave my pitcher in the freezer for 5-10 minutes while my espresso machine warms up. So after turning your machine on, go ahead and put your pitcher in the freezer.
- Purge your steam wand. Before you steam, you need to make sure the steam wand is completely clean and clear. So after wiping the wand down with a warm wash cloth, turn the steamer on for about 2 seconds so everything gets cleared out of the wand.
- Submerge steam wand. No matter how you activate the steamer, it is important to remember not to turn the steamer on until the wand has been submerged into the milk.
- Watch and listen. The problem that most newbie frothers have is that they don’t know what they should be looking for. In other words, how is the milk supposed to look?
- Frothing by listening. To properly froth the milk, the steam wand needs to be just under the surface of the milk and you should hear a bit of a ticking noise.
- Froth milk until 140 degrees fahrenheit. If you have a thermometer, this will be easy. If not, you should stop frothing shortly before the pitcher becomes unbearably hot.
- Heat milk until 150 degrees fahrenheit. Now that most of the milk is nice and frothy, go ahead and heat up the rest of the milk by moving your steam wand further toward the bottom of the pitcher.
- Remove, wipe, and purge wand. We already know how to do this from one of the previous steps.
- Remove excess bubbles. Your first few times you will get bubbles. Don’t worry about it. All you gotta do is move your pitcher in a circular motion (like a fine glass of wine) and tap the bottom of the pitcher against the counter top (definitely not like a fine glass of wine).
- Spooning. No, not the kind you do with your significant other or best friend, I’m talking about spooning your frothed milk on top of your espresso.
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