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· Turn the steam knob anti-
clockwise (B-18)
· Wait until the liquid becomes
warm.
· Close the steam knob (B-18)
· Attention:
never make coffee
when the steam is ready to
come out, if this is the case,
reset the water level in the
boiler as explained in the next
point.
· Attention:
after every steam
emission push the hot water
button (B-22) without
opening the steam knob (B-
18) (in this way the water
level in the boiler will be
reset).
HOW TO PREPARE CAPPUCCINO
FOAM
· Press the steam button once
(I/1); both the steam indicator (B-
29), and the water temperature
indicator will be ON (B-26).
· Wait until both of them go out
(I/2). Push the steam button
again in order to stop producing
steam (B-23).
· To check if the steam has been
produced push the steam button
again (I/3); if the water
temperature indicator (B-26)
remains out it means that steam
is ready to come out.
· Put under the steam pipe (A-2) a
container with the milk that has to
be warmed.
· Turn the steam knob anti-
clockwise (B-18)
· While the steam is coming out
move the container up and down,
until the milk produces the right
foam for your cappuccino.
· Close the steam knob (A-18)
· Attention:
never make coffee
when the steam is ready to
come out, if this is the case,
reset the water level in the
boiler as explained in the next
point.
· Attention:
after every steam
emission push the hot water
button (B-22) without
opening the steam knob (B-
18) (in this way the water
level in the boiler will be
reset).
10. RECIPES
ITALIAN CAPPUCCINO
This is a normal espresso coffee with
steam-heated milk that gives the
coffee a milder flavour and a rich,
frothy topping. Serve in a large cup.
Pour cold milk into a tall jug and heat
it using the steam spout if your
machine has one. Add only the froth to
the espresso coffee, to do this either
tilt the jug slightly rocking it
backwards and forwards while you
pour or use a spoon to scoop off the
froth.
You can also add a dusting of cocoa
powder to taste.
VIENNESE CAPPUCCINO
This variation is the result of age-old
Austrian tradition.
Prepare a 'long' espresso by letting the
machine run for longer than usual (30-
35 seconds), add hot milk followed by
whipped cream. Serve in a medium-
sized cup (midway between and
espresso cup and a cappuccino cup).
Decorate with flakes of chocolate.