Bedienungsanleitung Vibiemme Domobar Super (Seite 27 von 44) (Englisch)

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process has ﬁnished and you take the risk of overheating the milk and ruining your efforts. Remember, this is a

commercial-quality machine and it delivers commercial-level performance!

4. Within the ﬁrst few seconds the steam should be moving the milk in a circular action. If the milk is splash-

ing like a boiling pot, reposition and/or change the angle of the pitcher in relation to the steam wand. Coordinat-

ing the pitcher’s angle, the depth of the wand, and the amount to open the steam valve to create an appropriate

force takes practice. Don’t get discouraged. A good starting position is having the tip right in the center of the

pitcher pointing straight down.

5. Now that the milk is moving, lower the pitcher just far enough so that the wand is now a little closer to

the surface. It should sound a little like ripping cloth. There is a very delicate balance between drawing in a bit

of air and a splashing, foamy mess. If done correctly you will hear sounds like “Tshhh.. Tshhhh.. Tssshhh.” If the

tip of the wand is too close to the surface, the steam force will pull in to much air and you will hear, “BLURBBB

BLUBB BLURRB.” Watch the surface of the milk- if you are creating large, visible bubbles (like dish-washing

suds) on the surface of the milk it means that the air is being drawn in too quickly because the tip is too close to

the surface.

Although that sounds easy, ﬁnding the balance requires a delicate touch. Relax your hands and arms and

let the machine do the work, but be ready to adjust the pitcher. You will learn to predict the milk’s behavior over

time. As the milk changes in volume and content you will need to continually adjust the height of the pitcher. Do

so carefully. Some of the milk on the surface may actually be foam and the power of the steam can push it into

the milk causing the milk to cavitate which will bring on the dreaded BLURRBS! Holding the tip at too great of

a depth during this part of the procedure will keep the steam from pulling in air, and about all you will get is a pot

of very hot milk. Patience and practice will help you prevail.

6. After about the ﬁrst ﬁve to ten seconds of introducing air in this way the milk will hit the 100 F. (40 C.)

and it will be time to raise the pitcher to more deeply immerse the wand so that no more air is being drawn in.

Now the steam is breaking up the tiny bubbles in the milk and creating micro-foam.

7. As with any ﬁne art, one of the important lessons to learn is when to stop. When in doubt, it is generally

better to stop sooner than later. A steaming thermometer can be a big help here. When you hit about 135 F. (57

C.) degrees you need to have your hand on the steam valve because you should not go much past 140 F. (60 C.).

Stopping the steam there you will notice that the thermometer will continue to climb a bit more to about 145-150

F. (63-66 C). If you get the milk too hot it will rapidly lose its stretch and volume. Practice timing when to stop

so the milk hits no more than about 150 F. ( 66 C.).

How can you 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, during this ﬁnal stretching phase

you may see the surface of the milk change in the way it reﬂects light. The milk will go from a ﬂat white like latex

paint and it will turn into a shiny, almost iridescent white with the sheen of silk.

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

soon then going a bit too long! Holding the pitcher by the handle in one hand and holding the steam valve in the

other makes it easier to stop when the time is right.

Are you ready to stop? Close the steam valve and 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 it is exposed, use the wet rag to wipe

the wand to remove the milk residue. Now give the steam wand a quick blast to clear it of any milk residue which

may have gotten into the steam wand through the holes in the tip.

CAUTION: At this point the milk in the pitcher can be quite hot. Remove the pitcher carefully and

only after the ﬂow of steam has nearly stopped. Removing the pitcher from the wand too soon can cause

splattering of very hot milk. Use care when wiping the wand as the metal parts it will be very hot.

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

counter 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.

10. Pour yourself a cappuccino or a latte.

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