Steaming milk with an ECM Giotto

Steaming and texturing milk is easy and mess free if you follow some simple rules.

Use either a 600ml or 1000ml jug. Start with full cream milk until confident and then change milk types. The lighter milks will move in temp very quickly and will struggle to produce textured volume.

Fill jug to 1/3 or 1/2 volume and insert tip into.

Turn the steam on full. As shown on the left - position the tip of the jug in the middle of the volume and as the temperature rises lift the tip to sit just under the surface of the milk. If confident use your hand on the SIDE of the jug to observe temperature but I would recommend using a thermometer until confident. The boiling temperature of milk is 64c. You want to be turning off your steam knob as the temp hits 60c. Don't start frothing until 40c is reached (rotate the wand to distribute heat) and then use the heat of the milk to assist in producing textured foam.

Always keep the tip in the liquid volume and not in the froth as bubbling will occur. As the milk expands drop the jug gradually so the tip is always just under the liquid surface.

The wand will do all the work! Even if you don't move the jug at all, the milk will heat and froth very well.

DON'T jiggle the jug up and down.

You'll be surprised how easy it is and how much cleaner your machine will be.