Quick QM 67 Owner's Manual download pdf (Page 13)

QM67 Dual Boiler Espresso Machine

Owner’s Manual Page 12

Steaming Milk - Technique

• As you face your espresso machine, point the steam arm over your drip tray and open up the

steam valve in order to purge out any unwanted water that may have collected inside the

wand due to condensation – you do not want that added to your delicious beverage!

• Next, position the steam arm so it is facing directly toward you and slightly angle it 45

degrees from the base.

• Holding your half-filled steam pitcher with the handle facing you, submerge the tip of the

steam wand approximately an inch below the surface of the cold milk. Your pitcher bottom

should be parallel with the countertop. The steam arm should gently rest in the spout of the

steam pitcher. Now slightly tilt the pitcher left, keeping the arm away from the side of the

pitcher. Open the steam knob completely and position the pitcher so the tip is just below the

surface of the milk. This action creates the ‘stretching’ of the milk – in other words, adding

air to the milk. When done properly, the sound you hear at this point resembles ‘sucking’.

You continue this until the milk reaches an approximate temperature of 100 degrees or “body

temperature”.

• After your milk has reached this ‘body temperature’, submerge the tip of the steam arm

approximately one inch below the surface of the milk to get the milk spinning. This process

continues to roll the milk over itself again and again – breaking the large air bubbles into tiny

air bubbles – resulting in a new creamy and sweeter ‘texture’ of the milk. When your milk

has reached approximately 155 degrees or the bottom of the pitcher becomes too hot to hold

then turn the steam knob off.

• Using a steaming thermometer is helpful when you are learning to steam milk. As you gain

more experience and become more comfortable with the process you will be able to steam

milk without the help of a thermometer. If you notice in the procedure above we mention

temperatures and we also mention “body temperature” and the pitcher being “too hot to hold”

We mention this because body temperature is 98.6 which is real close to 100 degrees and

when the pitcher becomes too hot to hold the milk will be around 150 degrees. This makes it

very easy to steam milk without a thermometer. You will “stretch” the milk until the pitcher

becomes body temperature and then you start the “texturizing” of the milk until the pitcher

becomes too hot to hold on the bottom and then you’re all done.

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Quick QM 67 Owner's Manual Page 13