Kambrook Cafe Duo KES150, Instruction Booklet

Page: 17 / 24

16
TIP:
A thermometer may be
used to determine milks optimum
temperature. The optimum milk
temperature is between 60-65
degrees Celsius. If milk is heated
any further, the milk will begin to
boil at 72 degrees Celsius and the
natural sweetness and texture of
the milk will be affected.
TIP:
When using the froth
enhancer during milk frothing
process, this allows enough milk
for approximately 2 standard
cups (approximately 150-180ml).
TIP:
For best crema results, when
frothing milk, ensure the steam
wand is sitting just on top of
the milk surface during frothing
process. If the steam wand is
submerged in milk this will only
heat the milk a smooth crema
consistency will not be achieved.
7. Slowly release the milk frothing jug
away from the steam wand.
8. Wipe the steam wand with a
damp cloth and purge directly
after texturing the milk to remove
any milk that is left over in the
steam wand tip.
9. To clean the steam wand and
milk frothing jug, follow the
‘Care, Cleaning and Storage’
Instructions on page 18.
WARNING:
Milk should
not be allowed to run
over the top of the froth
enhancer, otherwise it will
not function properly.
WARNING:
To avoid
splattering of hot milk, do
not lift the steam nozzle
above the surface of
the milk while frothing
and ensure the selector
control is set to the
‘STANDBY’ mode before
removing the milk frothing
jug from under the steam
wand.
WARNING: Ensure the
selector control is in the
'STANDBY' mode before
removing the steam wand
from the frothing jug.
Using the froth enhancer
Your espresso machine comes with a
froth enhancer which helps to further
aerate the milk. This can be used as
an extension to the the steam wand
to create further textured milk for
cappuccinos or lattés.
1. To assemble the froth enhancer,
using either end of the froth
enhancer, slide upwards over the
steam wand until tightly fitted
against the rubberised steam
wand handle (see Fig.11).
Fig. 11
Using Your Kambrook Espresso Machine
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