Bedienungsanleitung Vibiemme Vibiemme Double Domobar version 3 (Seite 55 von 74) (Englisch)

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If you do this correctly, the last bit of steam will be coming from the wand just as the wand enters the

milk. This helps avoid the splashing you might get otherwise. It also helps avoid the contracting air in the

wand from pulling milk into the wand.

Having the wand directly in the center of the pitcher, pointed straight down makes the best use of the

Vibiemme steam wand. But depending on the design of your pitcher you may ﬁnd that having it off to one

side, or even tipping the pitcher may work better for you. But if you are accustomed to a one-hole steaming

tip, this centered position is a good starting place.

How much should you open the valve? In most cases, once the steam ﬂow begins even slightly, no

more than about 1/4 turn is probably going to be sufﬁcient. Anything over about 1/2 turn will not increase

the power of the steam, but it will increase the time it will take to stop the process because of how far the

valve will need to be turned to stop the ﬂow of steam, which in turn will increase the risk of overheating

the milk and ruining your efforts. If you ﬁnd you have to open the valve further than about 1/4 to 1/2 turn,

it could be that it was shut off too tightly the last time it was used. 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 repeating action or motion. If the

milk is splashing like a boiling pot, try to reposition the wand in the milk, change the angle of the pitcher

in relation to the steam wand, or turn the steam valve to decrease the force of the steam. Coordinating the

pitcher’s angle, the depth of the wand, position of the wand in the pitcher, and the power of the steam takes

practice. Don’t get discouraged.

5 We are still in the ﬁrst few seconds of this process. Now that the milk is moving, lower the pitcher just far

enough to get the wand a little closer to the surface. You should hear an occasional sound a little like ripping

cloth. There is a delicate balance between drawing in a bit of air for a smooth action and drawing in too

much air and creating a splashing, foamy mess. If done correctly you will hear an intermittent sound 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 blubbb BLURRB.” If you see large, visible bubbles (like dish

washing suds) on the surface of the milk it means that too much air is being drawn in too quickly, caused by

having the tip is too close to the surface.

Although that sounds easy, ﬁnding the balance between the two 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 pre-

dict the milk’s behavior over time. As the milk changes in volume you will need to adjust the height of the

pitcher to keep the steam wand at the desired level. 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 it 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 all you might create is hot milk. Patience and practice will help you

prevail.

NOTE: Don’t try to force the milk to stretch. The power of the steam and quality of the milk will do

the work for you. “Forcing” more air into the milk to try to get better results will not help. Finesse

is needed, not force.

6 After about the ﬁrst ﬁve seconds of introducing air in this way, the milk will hit the 100° F. (40 c.) degree

mark. No thermometer? No problem! If you are carefully holding your hand on the side of the pitcher, this is

the time when the pitcher just starts to feel pleasantly warm to your hand. This is the time to raise the pitcher

in order to move the tip of the steam wand deeper into the milk. You are trying to achieve two things: stop

drawing in air and to get the milk to swirl. Now the steam is breaking up the tiny bubbles in the milk and

creating micro-foam which is a coating of the milk’s fat around the protein molecules.

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 140°

F. (60 c.) you need to have your hand on the steam valve because you should not go much past 145° F. (63

c.). Stopping the steam there you will notice that the thermometer will continue to climb a bit more to about

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