Handleiding Vibiemme Vibiemme Double Domobar version 3 (pagina 56 van 74) (Engels)

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150° (70 c.) or a few degrees past that. If you get the milk too hot it will rapidly lose its stretch and volume.

Beyond that point it will be scalded and can add a nasty taste to your beverage. Practice timing when to stop

so the milk hits no more than about 150° F. (70 c.). With your hand on the pitcher, the time to stop is about

the time the pitcher becomes, or is about to become, uncomfortably warm to hold.

CAUTION: The outer surface of the pitcher can get hot enough to cause you to jerk away. This can

cause milk to splash out of the pitcher with a potential to cause burns.

So how to tell when you have gone far enough and have the right sort of consistency? Besides using

the thermometer, if you have good light to enable you to see the surface of the milk as you work, during this

ﬁnal stretching phase you will see the surface change in the way it begins to reﬂect light. The milk’s surface

will turn into a shiny, almost iridescent white with the sheen of silk. The viscosity will be somewhat like

white latex paint.

8 When you think it is time to stop, by all means do so, and don’t hesitate. Better stopping just a bit too soon

than going a bit too far! Holding the pitcher by the handle in one hand and carefully moving the other hand

to the steam valve as you are in the last few seconds makes it easier to stop when the time is right.

When ready to stop, close the steam valve. While holding the pitcher still, pick up the wet rag with

your free hand and then remove the pitcher from under the wand. As soon as the wand is exposed, use the

wet rag to wipe the wand to remove the milk residue. When the exterior of the wand is clean, remove the

rag and open and close the steam valve quickly to give a quick blast to clear the wand of any milk residue

which may have gotten in through the holes in the tip.

CAUTION: The milk in the pitcher can be quite hot. Remove the pitcher carefully and only after the

ﬂow of steam has stopped. Removing the pitcher from the wand too soon can cause hot milk to be

splashed out of the pitcher. Use care when wiping the wand as the metal parts it will be very hot.

Use caution when releasing steam from an exposed steam wand. Hot steam can cause burns.

9 Examine the milk in the pitcher. If there are any large bubbles try knocking the pitcher downward on the

counter top to pop them. Do so gently so as not to “bounce” milk out of the pitcher. Now swirl the pitcher

by placing its bottom ﬂat on the counter and swirl the pitcher in small circles to homogenize the stretched

milk. This also will give you instant feedback as to the consistency of the milk to indicate how successful

you were in the stretching process

10 Pour yourself a cappuccino or a latte, and enjoy!

Milk Stretching Tips

• It is generally best to pull your espresso shot ﬁrst and then steam the milk. If milk is allowed to sit for long

it loses its texture. For milk-based drinks, whatever ﬂavor might be lost in the espresso from sitting for a

minute or two won’t be sensed in a milk-laden beverage. As you become more adept at stretching the milk

you will be able to start an espresso extraction and then stretch the milk at the same time. The dual boilers

of the DD make that an easy task, keeping the extraction controlled while still supplying excellent steaming

power.

• Pulling the espresso directly into the serving cups will retain as much ﬂavor and crema as possible.

• Using a correctly shaped pitcher can help. The best are the ones that look like a bell- wider at the bottom

than at the top. The narrowing helps keep the milk contained when the steam tries to force it up out of the

pitcher and also helps swirl the milk using the force of the steam.

• Use a quality milk. The bargain brands are often from cows fed a low-quality feed or silage and the milk is

more difﬁcult to stretch and does not hold the stretch as well. Try a name-brand, quality 2%. Once you get

better at this you can experiment. For an indulgent treat, try mixing two parts milk with one part cream or

half-and-half.

• Soymilk can also be used. Experiment to ﬁnd one that suits our taste and style of steaming. As with cow

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