Booklet “Welcome to Club Oracle™”

Micro-foam
Creating micro-foam is a challenge,
even for the professional. It requires
introducing the right amount of air,
integrating it evenly throughout the
milk as well as frothing to the right
temperature. Above 65˚C milk fats start
to separate from the proteins in the
milk, creating a watery layer and making
micro-foam impossible to achieve.
The Oracle™ automatically introduces
tiny air bubbles by way of a separate
air pump and senses temperature to
automatically switch o when ready.
Both the amount of froth and the
temperature are adjustable to taste.
Ensure the milk and your jug are both
cold before texturing begins. This will
assist in achieving the optimum layer of
micro-foam for your desired coee style.
Integrated Milk Separated Milk
65˚C 75˚C
Bubbles stabilised
by proteins
Temperature & air