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How to Make Cappuccino
Cappuccino is espresso topp
cappuccino takes practice.
ed
with
steamed and frothed milk. Frothing
milk
for
D o
not be discouraged If it is not perfect the
first
time. 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.. The milk and pitcher should be cold. Do not
use pitcher which has just been washed In warm water.
1.
4.
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6.
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6.
9.
The
first
step in making
cappuccino
is
to make espresso. Therefore,
pour in
sufficient
water for the required quantity of espresso, plus enough
wa
ter for
the production of steam.
*For 2 servings
fill
water to the
mid
*For 4 servfngs,
fill
water up to the
point between the 2 and 4 cup markings.
bottom
of the metal band.
Follow step
Fill a small
s
1-4 on “Brewing Espresso’ on pag
e 7.
stainless
steel
or
ceramic
pitcher 1/3
full
with cold
milk
or half
and half and set next to the machine. Skim milk or
2%
will
be the
easiest
to
froth.
Rotate the
selector
control knob to the ‘cup’ marking. The espresso
will
begin to flow
in
about 5 minutes. As soon’as the
espresso reaches the steaming position mark on.
the glass carafe,
turn
the steam selector control
knob to the OFF
position.
At
that
time
the boiler
has created
enoug
frothing
the
milk.
h pressure and steam to start
Frothing
the
milk
before
finishing
FIGURE 4
the espresso prevents you from running out of the
steam. This can happen if you froth towards
the
end of
the
brewing process.
Hold the pitcher below the frothing
selector control knob downward
tube. Rotate the
slowly to the
‘steam’
position.
Gently move the pitcher In a
cir-
cular
motion
around
the
steam nozzle. Because
warm
milk
does not froth, the milk should be frothed
from just below the surface. See figure 4.
When
the
milk
has doubled in volume, Insert the steam nozzle down into the
milk to
further
heat
the milk.
To avoid splattering of hot
milk,
do not Iift
steam nozzle above the surface of the milk until the steam selector control
knob is closed. This is done by rotating
the selector control knob back
the
‘0’
OFF
position.
After the
milk
is
frothed,
set the pitcher
aside
to allow
the frothed
milk
to settle. Turn the steam selector control knob back to the.
‘cup’ position to
finish
making espresso. Turn the three way
steam selector
control knob to
the
‘steam’ position to flush out any residual
milk
from the
steam nozzle.
When the espresso has stopped flowing into the carafe, turn the power
switch OFF. Pour the espresso
into
a cup
which
has the capacity of at least
5 ounces. Then add the steamed milk to the espresso and spoon on the
frothed
milk.
The proportion between espresso and milk is to taste; In Italy
It
is normally 1 part espresso and 2 parts milk plus the froth.
Un
plug the power cord and allow the machine too cool. Do not remove the
boi ler cap
until
the
section ‘CAUTION
pressure
in
the machine has been released. See
PRESSURE”.
Continue to follow
steps
7-6 on
“Brewing
Espresso” on page 7.