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How to Make Cappuccino
Cappuccino is espresso top
for cappuccino takes
ped with steamed and frothed
milk.
Frothing milk
first
time.
pract
ice. Do not be discouraged If It is not perfect
the
It may take
a
few
times
before you perfect
this
process.
For best results, we recommend frothing the milk in
a
separate
pitcher
and
pouring the milk into your coffee.
i.
2.
3.
4.
5.
6.
7.
8.
9.
The
first
step
in
making
cappuccino
is
to make espresso. Therefore,
pour in sufficient water for the required quantity of espresso, plus enoug
h
water for the production of steam. If you only want to produce steam,
to the “steam only’ mark on the carafe.
‘For
I
serving,
fill
water to the midpoint between the
I+
steam cup mark-
ings.
‘For 2 servings, fill water to the bottom of the
metal
band.
Fill
a small
stainless
steel or ceramic pitcher
l/3
full
FIGURE
3
with
cold
milk or half and half and set next to machine.
Sklm milk or 2% will be the easiest to froth.
Follow
steps l-4
on
“Brewing
Espresso”
on page 7.
The espresso will begin to flow in two
minutes.
When the espresso reaches the steaming mark
in the glass carafe, rotate the selector control knob
counter clockwise, or
away
from you. At that
time
the
boiler has generated enough pressure
and
steam
to
start
frothing
the
milk.
Frothing
the
milk
before finishing the
espresso prevents
you from
running
out of steam. This can happen if
you froth towards the end of the
brewing
process. Do not
be
alarmed
If
steam escapes.
Hold the pitcher below the frothing tube. Gently move
the
pitcher In
a
cir-
cular
motion around the steam
nozzle.
See
figure
3. Espresso
will
con
tinue
to brew
while
you froth. Because warm
milk
does not froth, the
milk
should be frothed
just
below the surface.
When
the
milk has doub
led
in volume
insert
the steam nozzle down
Into
the
milk
to further
heat
the
milk.
To
avoid
splattering
of hot milk,
not lift the steam nozzle above
the
surface of the
milk
until the
steam
control knob is dosed.
This
is
done by rotating the
selector
knob clock-
wise,
or towards you. After, the
milk
is frothed, set
the
pitcher
aside
and
allow the frothed milk to settle.
When the espresso has stopped flowing into the carafe, turn
the
power
switch off. Pour the espresso Into a cup
least 5 ounces. Then add the
steamed
which
has the
capacity of at
spoon
on the frothed milk. The
milk to the espresso and
In Italy it is
normally
proportion
between espresso and
milk
1part
espresso and 2 parts mhk plus the
Unpl
ug
the power cord and allow
the machine too
cool.
Do not
remove
boi
Ier
cap
until the
pressure
in
the
machine has
been
released.
See
Secti
on
“CAUTIO
N PRESSURE”.
Continue to follow steps 7-8 on
“Brewing
Espresso”
on 7.