Again, to froth the milk, fill the frothing pitcher no more than 1/3 of the way with cold milk. To prepare the espresso machine for frothing, first open the steam wand to purge any water that had condensed in the tip, then close it again. Then place the tip of the steam wand into the milk so that the tip is about ½ inch below the surface of the milk.
Then open the steam valve all the way at first, and make sure the tip of the wand is kept near the surface of the milk, because it needs to draw air from the milk's surface in order to produce the froth. For frothing, you will need to experiment, but a good starting point is to try to keep the tip about ½ inch below the surface of the milk. For steaming, you can completely submerge the tip.
If the tip is too near to the surface of the milk, it will create bubbles that are too large. Remember that we want "microbubbles." On the other hand, if the tip is too far below the surface of the milk, it will not draw enough air to create froth (which is what we want for steamed milk). You will have to experiment to learn what is appropriate, and remember that as the froth rises, the surface of the milk falls, so you will have to adjust accordingly during the frothing process.
It is also good to swirl the pitcher in a clockwise (or counterclockwise - whichever is more natural for you) motion to create a "whirlpool" motion in the milk. This will cause the froth to be mixed evenly throughout the milk so as to create an even texture.
In fact, you will learn that if you hold the pitcher correctly, you will not need to swirl the pitcher. Instead, the steam pressure itself will make the "whirlpool." To create a natural whirlpool, hold the pitcher level, but keep the (slightly slanted) steam wand near the side of the pitcher. Allowing a natural whirlpool to form is better than manually swirling the pitcher, because you will have better control of the tip-depth when you are holding the pitcher still.
Once the milk has reached this point, move the tip of the wand slowly down into the milk. This distributes the froth into the milk and ensures an even temperature. When the thermometer reads 50 degree or 60 degree, turn off the steam tap and remove the tip from the milk.
Your arm should be straight so the tamper makes contact with the coffee bed evenly and it ready for brewing.
3) Brewing the CoffeePress the top-right button to bring a shower of hot water into the portafilter. This serves to warm the portafilter and prime the pump. It makes a real difference in the quality of the shot. If your machine is pushing out the espresso at a faster rate, use the group tightener to tighten the screw on the underside of the group head. This will restrict water flow to ensure that the espresso is brewed properly.
The hardest part is pour the froth milk into the coffee and you have to hold your cup 45 degree. I able capture a video regarding this .
You may use any sharp tool to decorate your coffee art. Ye Man try to draw puppy.
Hope you enjoy reading my blog and you can try yourself if you have coffee maker (big size). If you wish to attend Coffee Art class, find more information at www.discovercoffee.co. Thanks to Open Rice for given me such a wonderful experience.