Handleiding Vibiemme Vibiemme Double Domobar version 3 (pagina 54 van 74) (Engels)

484572

Verklein

Vergroot

Pagina terug

1/74

Pagina verder

Steaming Milk

Making a latte, cappuccino, or other similar milk and espresso beverages requires you to “stretch” milk.

That involves using the steam wand to force steam and air into the milk causing the milk to increase in volume

and viscosity. This is a skill that can take time to master. Although making stiff, ﬂuffy foam is not hard, getting

the ﬁne microfoam that the ﬁnest baristas desire is more difﬁcult.

This process is often referred to as “stretching” because the milk can increase from twenty-ﬁve to as

much as ﬁfty percent in volume, or even more! When done properly the process gives the milk an increased

sweetness adding a delightful ﬂavor to espresso. Adding about four ounces to a double espresso creates a

cappuccino and adding about six ounces to a double creates a latte. Of course, there are no rules you need to

follow- add as much or as little as you like to create the beverage that pleases you or your guests. That’s one

of the great beneﬁts of owning your own espresso machine!

If you have previously owned one of the basic, consumer-oriented machines, it may have been equipped

with an enhancing attachment on the steam wand. These devices suck extra air into the steam and create a stiff,

spoonable foam which is not what we are after. The steam wand on the Double Domobar has two holes and

the steam boiler creates a lot of steam power. Careful use of this can create excellent microfoam- injudicious

use will splatter milk right out of the pitcher!

WARNING: The steam from this machine is very powerful. Great care must be taken when using

the steam function. Steam burns are very serious.

1 Begin the preparations by pouring desired amount of milk into your steaming pitcher. The milk should be

cold. If difﬁculties persist in getting good results is can also be helpful to keep the pitcher in the fridge to

keep it cold which will extend the time you have during the steaming process. There should be at least an

inch or more of milk. The more the better, as long as there is room for the milk to swirl without spilling and

to allow room for expansion. Don’t want to stretch that much milk? Use a smaller pitcher to achieve a suf-

ﬁcient starting depth. If the milk is too shallow in the pitcher, the power of the steam can splash it out of the

pitcher, and there is a greatly-increased chance of making lots of big bubbles.

You also need to have a small towel or dishrag that has a portion of it soaked but not dripping. This is

just to wipe off the steam wand as soon as it is removed from the milk. If milk is left on the wand, the heat

of the metal will bake the milk which can be difﬁcult to remove. Fold the wet rag into multiple layers to

insulate your hand from the heat.

2 Start by purging the steam wand of moisture. Steam condenses in the steam wand’s plumbing and this must

be removed before placing the wand in the pitcher. Carefully and slowly, open and close the steam valve a

couple of times so that only steam comes out with no blasts of water. If you do not purge the wand, the blast

of water will splash milk all over!

CAUTION: Steam is very hot and capable of causing serious burns. The metal steam wand will also

be very hot and even a brief touch can cause burns. Hold the rubber safety cover on the wand when

moving the wand. Use a towel, folded into multiple layers, to catch the water the comes out of the

wand, or use a second pitcher held under the wand to catch the water that comes out.

NOTE: When closing the either the steam or hot water valve, close them just tight enough to stop

leaks or drips. Over-tightening the valves will shorten the life of the seal inside.

3 At this time, take the already-ﬁlled steaming pitcher in hand and get ready. On the last blast when clearing

the wand, as soon as you close the valve and the ﬂow of steam diminishes, place the pitcher under the wand

and lift the pitcher until the tip of the steaming wand is below the surface of the milk. Slowly and carefully

turn up the steam by opening the valve.

Spelregels forum

Om tot zinvolle vragen te komen hanteren wij de volgende spelregels:

lees eerst de handleiding door;
controleer of uw vraag al eerder door iemand anders is gesteld;
probeer uw vraag zo duidelijk mogelijk te stellen;
heeft u een probleem en al geprobeerd om dit op te lossen, vermeld dit erbij aub;
heeft u een oplossing gekregen van een bezoeker dan horen wij dat graag in dit forum;
wilt u een reactie geven op een vraag of antwoord, gebruik dan niet dit formulier maar klik op de knop 'reageer op deze vraag';
uw vraag wordt direct op de website gezet; vermijd daarom persoonlijke gegevens in te vullen;

Belangrijk! Als er een antwoord wordt gegeven op uw vraag, dan is het voor de gever van het antwoord nuttig om te weten als u er wel (of niet) mee geholpen bent! Wij vragen u dus ook te reageren op een antwoord.

Belangrijk! Antwoorden worden ook per e-mail naar abonnees gestuurd. Laat uw emailadres achter op deze site, zodat u op de hoogte blijft. U krijgt dan ook andere vragen en antwoorden te zien.

Vibiemme Vibiemme Double Domobar version 3 Handleiding

Hulp nodig? Stel uw vraag in het forum

Misbruik melden

Product:

Spelregels forum

Abonneren

Ontvang uw handleiding per email

Stel vragen via chat aan uw handleiding

Andere handleiding(en) van Vibiemme Vibiemme Double Domobar version 3

Uw handleiding is per email verstuurd. Controleer uw email

Er is een email naar u verstuurd om uw inschrijving definitief te maken.

U heeft geen emailadres opgegeven

Uw vraag is op deze pagina toegevoegd

Info