Caprisi Caffee 55 00 53, Инструкция по эксплуатации

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Percolating Cappuccino
Percolating Cappuccino
1. Fill 120 to 170 ml of fresh cold milk in an appropriate jar. We recommend you
to use skimmed milk with a fat content of 2 % at most to get stiff and dense
milk froth.
2. Position the jar with the milk under the steam nozzle (10).
3. Follow steps 1 to 11 from chapter " Percolating Espresso ".
4. As soon as the espresso drops out of the filter you can start to froth up the
milk. Put the steam nozzle (10) about half into the jar.
5. Hold the jar under the nozzle slightly tipped and turn the steam check
valve (9) slowly counter clockwise until a heavy steam jet will escape. The
end of the nozzle must always be slightly under the surface of the milk. Now
the milk will froth up within seconds. Hold the jar deeper when the level of the
froth increases so that the nozzle is always slightly under the surface of the
milk. Do not put the nozzle to deep into the milk because otherwise the milk
could start to boil.
6. When you have finished frothing the milk shut the steam check valve (9)
clockwise until no steam escapes any more.
7. Now you can remove the jar with the frothed milk from the nozzle.
8. Now follow the steps 12 to 15 from the chapter " Percolating Espresso ".
9. Now add the hot frothed milk to the espresso. A classical cappuccino consists
per one third of espresso, hot milk and milk froth and additionally a whiff of
cocoa. Cappuccino is served in a large preheated cup, which should contain
approx. 120 to 200 ml.
Hints for cleaning of the nozzle:
Hold a multilayer moistened cloth under the bottom of the nozzle and produce
a heavy short steam jet. So the milk residues in the tube can be removed.
Afterwards wipe the rubber. Please be very careful when doing so because
the steam tube is very hot during operation.