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TIPS
GENERAL TIPS
•
To avoid hot milk spillages when steaming, never fill the jug more than half way as the milk
volume will double when you froth.
• Use the thermometer to ensure the milk has steamed/frothed to the optimum temperature.
•
Operate the steam once you have finished making coffees to remove any remaining milk
residue from inside the steam wand.
• Wipe the steam wand after each use.
WHAT IS STEAMING?
• Heating the milk using steam.
• For best results hold the jug still.
• Great for making lattes, mochas and hot chocolate, as dense froth is not required.
WHAT IS FROTHING?
• Combining the milk with air by slowly lowering the jug.
• Keep the jug slightly at an angle with the steaming wand, just under the surface of the milk.
WHAT IS TEXTURING?
• Combining the steamed and frothed milk to create a creamy glossy texture.
•
Perfect for making cappuccinos, Babycinos and flavoured cinos.
CAPPUCCINO
1. Make espresso for the cappuccino.
2. Steam, froth and texturise the milk by following steps 1- 6
(pg 10-11).
3. Pour a third of the hot textured milk then spoon a third of
the foamed milk over the espresso.
4.
Sprinkle with cinnamon or powdered cocoa to finish (optional).
RECIPES
LATTE
1. Make espresso for the latte.
2. Steam the milk by following steps 1-6 (pg 10-11).
3.
Pour steamed milk over the espresso, adding a little
froth at the end.
4.
Tip: Add flavoured syrups to enhance the flavor of the
coffee (optional).
All coffees start with an espresso, we recommend Dualit NX® capsules as a base; add milk to
create different types of drinks. If using ground or instant coffee please make espresso to taste.
Espresso 60ml
Heated milk 60ml
Frothed milk 60ml
Espresso 60ml
Heated milk 200ml
Frothed milk 2ml
RECIPES
MOCHA
1. Add 3 teaspoons of cocoa powder with a little water and
stir into a paste.
2. Make and add the espresso to the cocoa powder paste.
3. Steam the milk by following steps 1-6
(pg 11).
4.
Pour steamed milk over the cocoa espresso mix, adding a
little froth at the end.
5. Finish off with whipped cream and dust with cocoa
powder (optional).
HOT CHOCOLATE
1. Add 3 teaspoons of cocoa powder with a little water and
stir into a paste.
2. Steam the milk by following steps 1-6 (pg 10-11).
3.
Pour steamed milk over the cocoa mix, adding a little
froth at the end.
4. Finish off with whipped cream and dust with cocoa
powder (optional).
FLAT WHITE
1. Less milk more coffee.
2.
Make a double espresso for the flat white.
3. Steam the milk by following steps 1-6 (pg 10).
4.
Pour steamed milk over the espresso and serve.
BABYCINO
1. Cappuccino without the coffee.
2. Steam, froth and texturise the milk by following steps 1- 6
(pg 10-11).
3. Pour straight into a cup, top with cocoa powder and
serve with marshmallows.
4.
Add sugar to taste or flavoured syrups to add a new
dimension to the Babycino (optional).
Espresso 60ml
Heated milk 120ml
Espresso 60ml
Chocolate 60ml
Frothed milk 120ml
Cocoa 10ml
Heated milk 250ml
Frothed milk 2ml
Heated milk 60ml
Frothed milk 60ml
watch the video at
D U A L I T . C O M / C I N O
