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Recommendations for proper milk foaming
•
If possible, use cold and fresh milk with a fat content of approx. 1.5 % or 3 %. Even homogenised milk is suitable
– if you prefer.
•
Use a frothing container (made of metal) with a minimum volume of 0.5 litres. The size of the container should
not be too wide. A small and narrow container is perfect.
•
Open the steam lever for approx. 5 seconds to release the condensation water and to create dry steam.
•
Fill
1/3
of the frothing container with milk and place it under the steam nozzle. The nozzle should be immersed
in the middle of the frothing container, just below the surface.
•
Activate the steam lever. The steam pervades the milk.
•
Keep the frothing container still.
•
You will notice a light suction in the milk jug after a few seconds. Proper frothing begins. Move the frothing
container downwards while the milk level increases. The steam nozzle must be kept under the surface of the
frothed milk.
•
Attention: When the desired amount of milk froth is reached, immerse the entire steam nozzle in the frothing
container for a short time and close the steam lever.
Milk proteins “froth” with a temperature up to 77°C.
Once this temperature is exceeded, the milk does not froth any further.
•
If there is some milk left in the milk jug, let it cool down; it can be re-used later.
•
Advice: When milk frothing is finished, just shake the frothing container a little bit in order to make the larger
milk bubbles ascend to the surface and to get a more compact milk froth.
•
After frothing the milk, release steam into the drip tray to avoid blockage of the steam nozzle.
12 RECOMMENDED ACCESSORIES
•
Blind filter for brew group cleaning (included with delivery)
•
Detergent for brew group cleaning with blind filter (available at your specialised dealer, item no. PAV9001034 or
89450).
•
Stainless-steel tamper
•
Tamping station
•
Gran Crema porta filter
•
An assortment of steam nozzles
S-Automatik 64
Knock-box
Tamper station
Steam nozzle assortment
Summary of Contents for controvento due 87674
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