17
Milk Steaming
1. Fill the pitcher halfway with fresh, cold milk. Smaller pitchers are recommended for drink sizes less than
10 oz. Note: Steamed, unused milk should be discarded and the pitcher rinsed before using.
2. Purge the steam wand by acvang it momentarily. This will expel any water in the wand that has collect-
ed due to condensaon between uses.
3. Insert the p 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. While the milk is sll cold, lower the pitcher unl the p of the steam wand is near to the surface. Allow
the steam jets to push some air beneath the surface, then raise the pitcher to lower the p of the wand
deeper into the milk. Note: The more air pushed into the milk, the more foamy the texture will be. Gen-
erally not more than a second of aeraon is needed for lae foam or several seconds for cappuccino
foam.
7. Connue steaming the milk while the wand is submerged. This will connue the heang process and min-
imize further foaming. Do not touch the steam wand to the boom of the milk pitcher; this can create an
inaccurate temperature measurement.
8. Heat the milk to approximately 150°F to 170°F (65°C to 76°C) then deacvate the steam wand. 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.
Cauon: Do not overheat the milk and scald it. Scalded milk should not be used.
9. Remove the wand from the milk, purge with steam, and wipe clean immediately aer each use.
Note: The steam wands should be purged before and aer each use. Failure to purge the wands may
allow the steamed liquid to travel back through the wand and cause steam valve failure and spoiled, scalded
milk avor. These issues are fully preventable by habitually purging the wands, as described above, and keep-
ing the machine up-to-date on preventave maintenance.
Note: Although Synesso™ steam wands are made with a proprietary double-walled process that helps to
keep the outer wall cooler, the p and base can become very hot and cauon must be used.
Cleaning and Maintenance:
Machine upkeep is essenal in order to ensure a long lifeme of the machine and the proper funconing of
all components. Users should perform roune cleaning and schedule roune preventave maintenance to
keep the machine at opmal performance.
For more on Synesso recommended cleaning and maintenance procedures for the machine, please refer to
pages 30-33 of this manual.
OPERATION
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