Foaming milk
5 steps to foaming the milk
Many people will be using their Gaggia to make their favourite milk based drink, be it a traditional cappuccino or latte or more modern drinks like the flat white. For all these drinks milk is added to the espresso in different quantities and styles. Any style of milk can be used however make sure it is fresh and cold for the best results. The steam wands on the Gaggia traditional machines will do the rest of the hard work for you.t
First turn your machine into its steam mode and wait for it
to indicate that it has reached the required temperature.
"Purge" a blast of steam through the wand to expel any
water and turn off again.
Fill your milk jug (ideally a stainless steel one) about
a third to a half full (you need to leave some space
for the foam to grow)
Pop the steam wand about a centimeter under the surface of
the milk and then turn on the steam so that the specially
designed steam wand can heat the milk while drawing in air
to create your foam.
Feel the side of the jug and when you have reached the
required temperature (about 70°c or 160°f) turn off the steam
before you remove the jug. Take care not to overheat the milk,
spoiling the flavour and risking burning yourself.
Give the jug a tap on a firm surface to knock out
any big bubbles and swirl the milk around to
maintain a rich creamy foam.
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Purge the steam wand into the drip tray and wipe the wand clean with a damp cloth to ensure that it’s ready for its next use. If you don’t the milk will ferment in the wand and create an awful taste next time.