8
HOW TO MAKE CAPPUCCINO COFFEE
1. P
REPARE
THE
ESPRESSO
COFFEES
as described in
the previous paragraphs, using suffi
ciently
large cups.
2. P
RESS
THE
STEAM
BUTTON
and wait
for the OK light to come on. This in-
dicates that the boiler has reached
the ideal temperature for steam
production.
3. I
N
THE
MEANTIME
,
fi ll a recipi-
ent with about 100 grams of
milk for each cappuccino to be
prepared. The milk must be at
refrigerator temperature (not
hot!). In choosing the size of the recipient, bear
in mind that the milk doubles or triples
in volume.
NB:
YOU ARE RECOMMENDED TO USE
SEMISKIMMED MILK AT REFRIGERATOR
TEMPERATURE.
4. P
LACE
THE
RECIPIENT
containing the
milk under the cappuccino maker.
7. P
OUR
THE
FROTHED
MILK
into the cups contain-
ing the espresso coff ee prepared previously.
The cappuccino is ready. Sweeten to taste and,
if desired, sprinkle the froth with a little cocoa
powder.
NB:
To prepare more than one cappuccino,
fi rst make all the coff ees then at the end pre-
pare the frothed milk for all the cappuccinos.
NB:
to make coff ee again after the milk has
been frothed, cool down the boiler fi rst or the
coff ee will be burnt. To cool it, place a contain-
er under the boiler outlet, press the steam but-
ton and run off water until the OK light goes
out. Make the coff ee as described in the previ-
ous paragraphs.
5. D
IP
THE
CAPPUCCINO
MAKER
into
the milk for about 5 mm and
turn the steam knob anti-
clockwise, taking care not to
immerse the raised line on the
cappuccino maker (indicated by
the arrow).
Turn the steam knob at least a half turn anti-
clockwise. Steam is discharged from the cap-
puccino maker, giving the milk a creamy frothy
appearance. To obtain a creamier froth, dip the
cappuccino maker into the milk and rotate the
container with slow movements from the bot-
tom upwards.
6. W
HEN
THE
REQUIRED
TEMPERATURE
IS
REACHED
(60°C is ideal), interrupt
steam delivery by rotating the
steam knob clockwise and at the
same time pressing
the steam button.
