17
ENGLISH
The true “cappuccino” is composed of 25 milliliters of espresso coffee and 125
milliliters of cold milk mounted with steam, which will go from 3 or 4 degrees Celsius to
about 55 degrees Celsius. The milk must be bovine and fresh with a protein content of
3.2 percent and 3.5 percent fat, and assembled - just the amount needed for a cup - in
a steel container (jar) to avoid mixing with other scents or flavors.
The density of the cream has to be uniform without there being a separation with the
liquid, nor can it present holes or bubbles.
PREPARATION
• The pressure gauge will indicate the pressure of the boiler 1. 2 / 1.5 bar. The boiler
will be ready to dispense water and steam (approximately 20/22 min.)
• Turn the steam knob. It is normal that at the beginning of the steam service a little
water comes out of the pipe, so we recommend that you position the pipe in the
drain pan.
• Insert the tube into the milk to be heated. Fill up to 1/3 of the jar.
1) TEXTURE: Getting cream
To obtain the consistency called “velvet”, the cappuccinator
tube should be placed just below the surface of the milk.
Open the steam control and move the tube at different
angles (always under the surface of the milk) to achieve an
emulsion effect thanks to air circulation. Once textured, the
volume of milk can be doubled.
Please remember to move the jug and steam tube, always
making sure it works in the most superficial area of the milk.
After this operation, the milk is textured but is still cold.
2) TEMPERATURE: Heating the milk
Once the texture is obtained, we submerge the steam tube
(10) in the jug deeper. We make circular movements to
heat the milk in all its volume until it reaches the desired
temperature.
IMPORTANT!
Texture requires working under the surface of the milk and heating requires work-
ing deeper.
11 – Preparation of the cappuccino
MANUAL BARISTA T ENG-ESP_DE-----actualizado marzo2019.indd 17
20/06/2019 12:07:14
