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FROTHING FOR A CAPPUCCINO OR LATTÉ
22
A traditional cappuccino consists of an espresso with
steamed milk topped with a 1 cm thick milk froth. A latté
comprises the same ratio of espresso to milk, but all the
milk is frothed to create a more velvety texture.
1. Prepare your espresso as shown previously.
2. Before using the steam wand (14), remove the filter
holder (7) from the brewhead (6).
3. Make sure the machine is on and that the Steam
/Water selector (13) is set to the steam setting.
4. The temperture indicator light (12) will go out when
the correct tempurture for frothing has been reached.
4. Put the froth nozzle (16) on the end of the steam
wand. It needs a firm push to locate it in place.
5. Swing the steam wand to the side of the machine.
6. Pour cold milk into a stainless steel jug. Use about
100 ml or a quarter of a mug for each cappuccino or
latté. For best results, use fresh milk taken from the
fridge. It is easier to make froth using cold skimmed or
semi-skimmed milk; full fat milk won't produce as
much froth, nor will it last as long.
ADDING WATER OR MILK
7. Place the jug under
the steam wand so
that the head of
the froth nozzle is
just under the surface
of the milk.
8. Turn the control
knob (5) to the
steam position. You
will hear the pump
operating; this is
quite normal. The
steam wand will start
to force steam through the milk.
10. Hold the jug at an angle and slowly raise and lower
the nozzle into the rising froth by moving the jug up
and down.
11. If the milk starts producing large bursting
bubbles it means that it has reached 79°C and is
boiling. It will not froth at this temperature.
DCM1 instruction manual_figs out.qxp 18/04/2008 14:30 Page 22