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Using the Barista Home Espresso Machineby Ryan Jacobs Preparing the MilkFrothing milk is an essential attribute of a good barista. And, since you own a Barista machine, you can perfect this art in the comfort of your own home. If you've decided that you are enough of an espresso lover to buy an espresso machine, you should probably spend a few more dollars and get a straight walled metal pitcher and a thermometer. Fill the pitcher with the appropriate amount of cold milk (right above freezing). Do not fill the pitcher to the rim or it will overflow. Never re-heat milk.
Clear the wand?Depress the button on the lower right of the machine to prepare steam for frothing. The green light will turn off. Wait a few seconds and the light will illuminate again. With the steam button depressed and the green light on, place the steaming wand just below the milk line, then turn the knob on the left side of the machine. This will shoot the steam out of the wand. You will actually be able to hear the sound of air getting injected into the milk. The first few seconds of heating the milk are very important. It is during this time that you can create the most froth. The best froth is dense with tiny bubbles. When the milk reaches around the 80F mark, slip the steaming wand down the side of the metal pitcher, deep into the milk. The milk should start swirling around the wand. Continue heating the milk into the 140F - 160F mark. If you heat the milk any higher than 160F, it will lose its sweetness and scald your tongue.
When you have steamed the milk, pull it away from the steaming wand and simultaneously turn the knob to the "off" position. When you are done, quickly and carefully wipe the wand with a clean, wet wash cloth to get rid of the milk residue. Then, turn off the steam button by pressing it again. Swirl the milk in the pitcher after you've heated it. If there are large, visible bubbles, tap the metal pitcher on the counter top to settle the bubbles. The ideal state for the frothed milk is thick and velvety. Set the milk to the side and prepare to pull your shots of espresso.
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