STEP 1:

Switch on your Espresso machine and allow it to preheat the water to create steam.

STEP 2:

Pour cold, fresh, organic whole milk into your stainless steel pitcher. We usually make more than one cup and therefore fill it to the maximum, about 1cm below where the spout begins on the inside. More than that will cause the milk to overflow in the end.

STEP 3:

Angle the pitcher and insert the tip of the Espresso wand diagonally into the milk pitcher. When using a single-hole steam wand, we place the wand 1cm below the milk in the upper left side of the pitcher. This allows the milk to swirl around like a whirlpool in the pitcher while getting air-rated. Now turn on the steam wand. It will create a hissing sound. The steam wand must be deep enough to make a swirling sound but not produce major bubbles on the surface.

STEP 4:

Continue to steam the milk till you have reached the desired texture and heat of 60-63°C according to your thermostat, then turn off the steam wand. Then give the steam
wand a purge and wipe the outside of the wand with a clean towel. The purge is important, as it ensures that no milk is left in the wand, or worse case, in the boiler.

Tipp: You can slightly touch the jug to determine the desired heat. This comes with practice, though.

STEP 5:

Tap your pitcher on a flat surface to eliminate any bigger bubbles that might have formed on the surface. Now swirl the milk in the pitcher until the surface gets a shiny, smooth surface. Then your milk is ready to pour.

STEP 6:

Take your cup in your left hand or reverse if left-handed. Angle it down towards the milk pitcher and start pouring from a height of 5cm, a thin line of milk disturbing the crema surface as little as possible. When the cup is halfway full, bring the spout just above the espresso crema surface and create the art of your choice.

STEP 7:

Enjoy your beautiful creation.