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Cappuccino
Cold, whole milk is best for creating
froth. This higher the fat content the
better the froth. Ideally it should be
prepared in a cold, stainless steel
pitcher.
^ Fill a small, cold, stainless steel
pitcher a third of the way with cold
milk while dispensing espresso.
^
Direct the steam nozzle toward the
drip tray and slowly turn the steam
selector counterclockwise.
Any condensed water in the nozzle will
be expelled.
^
As soon as steam appears from the
nozzle, shut the steam off by turning
the steam selector clockwise, to the
"o" position.
^ Position the steam nozzle just below
the surface of the milk in the pitcher
and slowly turn the steam selector
counterclockwise.
^
Move the pitcher in circles until a
thick froth appears, then lower the
nozzle deeper into the milk to heat
the rest.
Do not allow the milk to boil. The
foam will collapse and a skin will
form.
Making coffee
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