Catler ES 8011 SE, Instructions For Use Manual, Page: 26 / 44

26
COFFEE MAKING TIPS
• Keep the tip at or slightly below the
surface, continuing to maintain the
vortex. Texture the milk until suffi
cient
volume is obtained.
• Lower the tip beneath the surface, but
keep the vortex of milk spinning. The milk
is at the correct temperature (60-65°C)
when the jug is hot to touch.
• Move the steam dial to the I position
before taking the tip out of the milk.
• Set the jug to one side, turn steam on
to purge out any residual milk from the
steam wand and wipe steam wand with
a damp cloth.
• Tap the jug on the bench to collapse any
bubbles.
• Swirl the jug to polish and re-integrate
the texture.
• Pour milk directly into the espresso.
• The key is to work quickly, before the milk
begins to separate.
HINTS AND TIPS
1. Use freshly roasted coff ee beans, with
a ‘roasted on’ date and use within 2 weeks
of ‘roasted on’ date.
2. Grind beans immediately before brewing
as ground coff ee quickly loses its fl avour
and aroma.
3. Store coff ee beans in a cool, dark and dry
container. Vacuum seal if possible.
4. Buy coff ee beans in small batches to
reduce the storage time and store no
more than one weeks supply at any time.