Rocket Giotto Service Manual download pdf (Page 23)

23

Once you have the milk texture

correct, lower the steam wand into

the milk and complete the heating

process.

If you can hold your ﬁngers against

the bottom of the jug for around 3

to 4 seconds, the milk temperature

will be around 70°C.That’s the milk

texture taken care of. Now let’s talk

espresso temperature and why

it’s important. The espresso when

it is extracted into your cup has a

temperature of approximately 90°C.

When you heat your milk it will be

about 70°C - any hotter and it will

scorch, ruining the taste.

So how do you now add the milk

to the espresso without making

the resulting latte or ﬂat white

stone cold? You MUST heat the

cups. If your espresso machine

has a facility to heat cups, great,

if not heat them with hot water

prior to use.

Once you have heated and textured

the milk, you’re ready to pour it into

your espresso base.

With a spoon, gently groom the

surface of the milk, skimming off any

overly frothy milk. The milk surface

should now be glossy and have a

nice ﬁne bead of bubbles.

Gently bang the bottom of the jug on

the bench top to settle the milk. Very

slowly, with the jug close to the top

of the cup, allow the milk to slowly

roll off the lip of the jug and into the

cup. Continue the pour in a gentle

continuous motion.

Remember to watch what’s

happening at the lip of the jug, as

this determines the quality of the

milk going into your espresso.

If the milk becomes too thin or thick,

stop the pour, gently bang the jug on

the counter top, groom the surface

again with your spoon until it’s shiny

and resume the pour. This all sounds

more difﬁcult than it actually is. Try

it. You will throw out a few coffees to

begin with, but once you’ve mastered

the craft of making lattes and ﬂat

whites, you’ll enjoy some of the most

luxurious coffees to be had.

THE POUR.

HEATING.

TROUBLE SHOOTING.

Overly bubbly and frothy milk is

caused by allowing too much air

into the milk as you heat it. Thin ﬂat

milk is the result of not introducing

any air into the milk as you heat it,

or using milk that has previously

been heated. If you are still having

problems bring in a pint of milk and

we will be happy to show you how

it’s done.

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