Maestria Best Practice (Module ?)

Because whole milk froths does not stick to the steam pipe

It is sweet and dense in terms of taste and texture

It lasts much longer in the fridge

It is the only milk that froths at 60 deg C

Pre heated milk left out at room temperature

A mixture of milk and water in the frothing jug

Clean frothing jug and cold fresh milk

A pre heated frothing jug, heated with steam from the steam pipe

When steam is actually coming out of the steam arm

When you have finished steaming

When water is flushed out of the steam arm

When the steam pipe is aimed toward the drip tray

When the tip of the steam pipe is just below surface of milk prior to steaming

When the machine is positioned in front of you and you are standing to one side of the steaming arm.

When the froth has risen and is ready to pour.

When the machine is switched off.

It takes the milk to the perfect temperature for pouring

It makes the milk sweeter as swirling the milk dissolves lactose

It creates a “micro foam” which is highly textured and velvety

It keeps the froth stiffer for longer

A Cappuccino made with decaffeinated coffee

A Caffe Latte in a cup with highly “polished” foam

A Lungo with a lot of semi skimmed milk

An Americano with a dash of hot milk

Taste the milk to check it is fresh

Heat the cup with a blast of steam

Fill the water tank to at least half way.

Clean the steam pipe with a cloth and blast of steam.