English
10
Follow the instructions for “Making Espresso” but add 2 oz (50 ml) of water to the volumes indicated.
I
An authentic cappuccino is made using 1/3 espresso, 1/3 hot steamed milk and 1/3 frothed milk.
We recommend frothing the milk before making the coffee.
I
Pour 4 to 6 oz (100 to 150 ml) of fresh, cold milk into a small pitcher. Do not use a pitcher cleaned
with hot water and still warm. The pitcher should fit underneath the cappuccino nozzle. We recom-
mend using 1 or 2% milk for a stiff, dense froth. Use whole milk if you prefer a creamy froth.
I
Turn the knob to “Steam” position.
I
When the steam starts coming out of the nozzle, immerse the nozzle in
the pitcher of milk and make circular movements going up and down to
froth the milk. It is important not to have the nozzle touch the bottom of
your pitcher.
I
Once the milk is frothed, put a cup underneath the filter holder. Turn the
knob to the “Coffee” position.
I
Once the coffee has finished dripping, spoon on the frothy milk to finish the cappuccino. Never remove
filter holder or open boiler cap without having released remaining pressure. (See CAUTION-PRES-
SURE)
ATTENTION!
Clogged Steam nozzle:
Milk residue will build up in the tip of the steam nozzle after frothing milk. To avoid clogging, remove
the plastic housing of the cappuccino nozzle once appliance is cold, for easy cleaning. Then follow «clea-
ning the steam nozzle» as described in the section «Cleaning the Cappuccino Nozzle».
I
Don’t forget to replace the tip of the nozzle and screw on tightly.
MAKING CAPPUCCINOS
To Next Page
Loading...
Need help?
General
