Gevi GECME418E-U, Instruction Manual

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Milk that has been textured correctly has a thick, rich microfoam with a 
silky  sheen.  Texturing  involves  both  heating  and  aerating  milk  using 
steam. Vital elements include positioning of the Steam wand ⓰ ,when to 
adjust the Milk Jug position and reaching the correct temperature. Use 
the below steps to help you create café-style microfoam.
For a better result, we suggest you, every time before starting the frothing, 
to release some water out from the Steam wand ⓰   and rinse the Pitcher.

Press  the  steam  button  ❹  from  the  ready 
mode, and it starts to blink white light slowly.

The steam button ❹ stops blinking and keeps 
white  light  fixed.  It  means  the  heating  for 
steam is finished. 

      Note:

For a better taste and your good health, we suggest you 

rinse the pitcher and release some water out from the Steam wa-
nd ⓰ .

OPERATION STEPS

ⒶTurn on the steam/water knob ⓮ to the 

“          ” position for 10 seconds and there 

will  be  water  coming  out  from  the  froth 
nozzle⓱ . Be careful of the hot steam.

Then turn the steam/water knob ⓮ to the 

“         ”position fully,  steam will come out 

from the Froth nozzle ⓱.

      Note: The volume of milk will increase or ’stretch’ during tex-
turing, so don’t overfill the pitcher.

HOW TO MAKE MILK FOAM

ⒷTurn the steam/water knob ⓮ to horizo-
ntal position(off-position). Pour away the 
water in the pitcher. 

Fill milk pitcher：

Add 100-150mL of cold milk around 4°C(40
℉) into a chilled clean stainless steel pitc-
her. Fill to the bottom of the pitcher spout.

Steam Warm Up：