Making Mochas - Page 4

by **JamesPN007** on Thu Nov 10, 2011 6:46 pm

With all this discussion about steaming chocolate, nutella, etc., is there any special cleaning or maintenance that should be done after a session to prevent the steam wand from "gunk-ing" up? It sounds like more than just the usual quick wipe and purge would be needed, but I could be wrong. Machine in my case would be a La Spaz Vivaldi II, but I'm sure this would apply to any machine.

by **boar_d_laze** on Thu Nov 10, 2011 8:39 pm

Insert the tip deep into a pitcher of clean, cold water and steam until the water's hot (or you're out of steam); wipe off the wand with a damp sponge, and keep repeating until everything feels clean and slick. If you steam more than a couple of pitchers a day, this should part of your daily cleaning regimen anyway. Otherwise, if you steam at all, do it a couple of times a week.

This is in addition to periodically removing the tip and cleaning the holes individually.

BDL

by **entropyembrace** on Thu Nov 10, 2011 11:27 pm

I tried again and this time I grated the chocolate I was going to use and it mixed perfectly as it melted during steaming....no goopy mess in the bottom of the steam pitcher! :mrgreen:


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