Everything seems to be working fine except now when steaming the milk, the milk will splash up out of the container and no froth forms on the surface. I took apart the steam nozzle and cleaned it but problem continues. The manual indicates that if there isn't enough froth that the steam nozzle is clogged or air intake hole is clogged. I didn't see any air intake hole on the steam nozzle and it doesn't show one on the shematic for the steam nozzle. What's up?
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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.
You should try to hold the steam end half a centimeter lower the top surface of the milk and try to have it with a slight angle in the pot with milk and near to side of the milk pot about 1 centimeter. If the steam end goes very near to the top surface of milk and for seconds goes above and then back into milk this can create the bigger bubles foam milk.. So with a very steady hand you can create very nice smooth foam. Also remeber that should stop heating anymore the milk after 72 degrees selcius the point at which you can not leave your hand out on the pot for more one second this point you must stop. After the 72 to 75 degress you could burn the milk protein and any foam already created will desapear just like that.
Try also in youtube "milk frothing" and you find many videos on how to do it.
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You should keep the end tip of the steam pipe always just below the surface of the milk. As the milk rise try to lower the milk pot. A slow move up and down but always near the surface can make better froth. In youtube their many videos on how to make froth
First, check to see if it will pump out steam without a ton of water. If it doesn't, don't use it.
Now, skim milk is terrible for it, the bubbles are too dry and
flavorless. Use 2% milk or half-and-half. It should be cold (very
cold). I put mine in the freezer in a steel frothing container for 5-10
minutes before use. Just barely submerge the wand (about .25") and turn
on the pressure. It should sound like tearing paper (not like blowing
bubbles through a straw). Do this until volume increases to around
double (if you have a frothing thermometer, it should be around 100
degrees F). Now submerge the wand farther and tilt the cup to create
swirling (this is called stretching & sweetens the milk). This
should be done until the temperature is around 140-160 degrees F. Done.
If your machine is no good for steam, there's another way: Put milk
into a steel cooking pot (I use a saucier for large groups) and put it
in the freezer. When very cold (ice forming) put on stove. Whisk
briskly while heating up on medium-high. It will create fine foam &
stretch the milk at the same time. The bubbles will start big, but
become finer as time goes by. I test by stocking my finger in &
going until it feels nearly scalding & remove from heat. Just use a
ladle for he milk & a spoon for the foam.
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.