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OPER
TION
Milk Steaming
1. Fill the pitcher halfway with fresh, cold milk. Smaller pitchers are recommended for drink sizes
less than 10oz. Steamed, unused milk should be discarded.
2. Condensation can collect inside the wand. Activate the steam handle to blow the wand clear
before steaming milk.
3. Insert the tip of the steam wand deep into the milk pitcher. This will prevent milk from
splashing once the steam is turned on.
4. Open the steam valve by pulling the handle towards you.
5. Place one hand on the side of the steam pitcher to feel the rising temperature of the milk.
6. As the milk agitates and heats, lower the pitcher to keep the tip of the steam wand closer to
the surface. Allow the steam jets to push some air beneath the surface, then raise the pitcher
to lower the tip of the wand deeper into the milk. This will continue the heating process and
minimize further foaming. Do not touch the steam wand to the bottom of the milk pitcher; this
can create an inaccurate temperature measurement.
7. Heat milk to approximately 150F to 170F (65°C to 76°C). If you are using your hand to help
determine the temperature, it will feel about as hot as you can stand without burning yourself.
Milk thermometers are also an excellent way to determine the temperature of the milk.
Caution: Do not overheat the milk and scald it. Scalded milk should not be used.
8. Remove the wand from the milk, purge, and wipe clean immediately after each use.
NOTE: Although Synesso™ steam wands are made with a proprietary double-walled process that
helps to keep the outer wall cooler, the tip and base can become very hot and caution must be used.
NOTE: Whole Milk, 2%, 1%, Non-Fat, Soy Milk, Rice Milk and other milk type products may require
different techniques to foam properly. In general, the higher the fat content, the easier it is to steam.
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