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If you are getting steam out of the wand I suggest you practice and work ha and to learn how to froth up the milk. The machine does not froth up, it is the operator who does. You basically need to keep the wand just below the milk level and keep moving very slowly up and down always trying to stay below the milk level. If the container is wide you may need to swirl as you moving.
when you remove the cappucinotore, ( the piece that sticks down with the chrome tube and rubber pick up tube) from the door, do you still get no steam? that piece should be removed and cleaned daily. if you dont, I would imagine that it is completely blocked with old milk and would block off the steam.
Our aeroccino worked fine for 2 years and suddenly it didn't made foam anymore. We tried the "inverting trick" without much success. We contacted Nespresso and they suggested switching from regular fresh milk (we used 2%) to UHT milk (harder to find in US) and to use it cold and freshly opened. So we tried that and it works. Hope this solution works for you too
Remove the black plastic outer sleeve of the Frothing Wand (some models have a metal outer sleeve). If done correctly, the “sleeve” has been removed, but the inner wand with red or black washer, is still connected to the machine. 2) The part of the sleeve assembly that you have removed is comprised of 2 pieces, the frothing sleeve and the center piece. The center piece can be seen if you look into the top of the wand. 3) Using a pencil (eraser end), or similar shaped object, push down on the center piece until an audible “click” is heard. The “click” means that the centerpiece is back into the proper position. When in the proper position, the center piece visibly sticks out the bottom of the sleeve about ¼-inch. It looks like a bird beak. 4) Now put the sleeve back on the machine and your machine should be ready to froth again.
As for the milk island, translaltion from the italian solution using google and drying all the parts works
please relay on your experience realizing that you now have new steam pipe(with different holes in the end of it and different pressure) you will need to get use to them and get maximum quality of that steam pipe. my advice:
every time hold your hand in the bottom of milk container, so that you will prevent overheating which often gives the result you mentioned.
If the milk scalds, you're getting it hot enough. It sounds like you're not incorporating enough air into the milk when frothing. Make sure that the holes in the tip of the steam wand are clear. Soak in water for 5-10 min. and wipe with a cloth (no abrasives) and clear the holes with a paper clip end. Blow the wand out nice and hard. How is your steam pressure? It should be about 1.2 bar. It could also be your technique. The wand should never be more than 3 cm into the milk. For cappuccino froth, keep the tip right at the surface of the milk, lowering the pitcher as the level rises. You should hear a "shushing" sound, no squealing.