How to Whip the Milk
First remember to clear the pipes from the stagnated water. Place the steamer end on the surface of the milk. At this point open the steamer at maximum power use a rotating movement on the surface of the milk. This is the phase in which there is the maximum absorption of air, the milk has to double up. As the milk doubles up the steamer end seems to sink in the milk, the noise of the air disappears little by little. It is important to remember to stand still. Now the job of the steam is to warm up the milk and to remove the little air bubbles that have formed at the beginning. As soon as the above given seconds are running out, we stop the steam. Now the milk should have reached a temperature around 72°C. At this point the milk does not seem whipped, but it will be later after about half minute of immobility. The milk needs this time in order to oxygenate itself and this time is useful for preparing the coffees in the cups.