Olympia Express Cremina, Owner'S Booklet

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Owner’s book        •       

02 Cremina

Hot milk with froth 

The making of perfect milk froth comes in two steps, the 
so-called “stretching and rolling”. For the stretching phase, 
immerse the 

steam nozzle 13

 into the milk and open the 

steam 

tab 3

 fully. When the milk slowly starts to create froth, the 

container needs to be lowered slightly, whereby the tip of the 
steam wand always has to be slightly below the milk surface. 
When the volume has nearly doubled and reached 86 °F, the 
rolling phase can start. The steam wand should be placed 
deeper into the milk to mix the created froth with the hot milk. 
Through rotation, the frothed milk will get finer and finer. The 
big bubbles burst and the mixture will form to be a homoge-
neous fluid. However, the milk must not become too hot. The 
ideal temperature can be checked by placing one hand on 
the container, if is it more than hand warm, but not hot, the 
optimal temperature of 149 °F has been reached. Then, close 
the steam tab and remove the container.

Immediately after the use, release remaining steam from the 
steam wand and clean it with a damp cloth. By doing so, dirt 
and limestone will not build up around its tip or the inside.

01   Pouring in the milk; immerse 

the steam nozzle in; open the 

steam tab

02   Steaming the milk; lower the 

container slightly («stretching»)

03   Mix the froth with the milk 

through rotation («rolling»)

149 °F

86 °F