1. Before you begin, twist Steam Control Knob counter-clockwise for 1-2 seconds to      eliminate condensation, then clockwise to CLOSE before steaming.

2. Fill steaming pitcher with 1/3 of desired milk. Place the steam wand at the bottom of the     pitcher. Turn the steam on, and slowly raise the wand so that it is near the top of the     milk. As the milk rises, lower the pitcher so that the steam wand remains approximately     1 cm from the top of the milk. The key is to get smooth velvety milk, not the thick foam     that floats above the espresso.

3. When the milk has reached 80 ºF, push the steam wand deep into the milk on the side of     the pitcher, and position the pitcher to spin the milk counterclockwise. Continue the     spinning motion until the milk reaches 150-160 ºF. Steaming over this temperature limits     the sweetness of the milk. After stopping the steam carefully remove from milk and     clean the steam wand with a wet cloth. Remove thermometer from milk.

4. Shake pitcher side to side to reduce friction and ease pouring. Layer steamed milk on top     of espresso.