Making speciality coffees
Page EN-15
Frothing milk
Frothy milk is required to make cappuccinos,
café lattes, latte macchiatos, etc. Always use
cold milk from the refrigerator and, if possible,
the metal milk pitcher (b) which has been pro-
vided with the appliance.
CAUTION
Risk of burns!
The steam lance and the steam generated
get very hot.
■
Touch only the area of the steam lance
covered with plastic.
■
Do not reach into the steam jet.
Health hazard!
Hygiene is very important when frothing
milk; otherwise, germs and bacteria can
form.
■
Use a damp kitchen towel to wipe down
the steam lance immediately after froth-
ing milk.
■
After frothing milk, release some steam
to clean the inside of the steam lance.
NOTICE
Risk of damage!
Your Espresso Machine can overheat if
steam is generated continuously.
■
If steam has been continuously generat-
ed for 10 minutes, a break of at least 1
min. must follow.
Achieving perfect frothy milk
ON/OFF
HOT-WATER
GRINDER
OFF
LOCK
INSERT
(4)
(3)
1. Fill half of the milk pitcher with cold milk.
2. Turn the steam regulator (3) to ‘MAX’,
in order to drain the condensed water. If
only steam is released from the steam
lance, turn the steam regulator back to
‘OFF’.
3. Hold the milk pitcher under the steam
lance so that the steam lance is inserted
approx. 1 cm below the surface of the
milk.
4. Turn the steam regulator to ‘MAX’.
The steam now flows into the milk and
you will hear a whistle.
5. Now pull the milk pitcher down slightly so
that air is sucked in under the milk.
6. When the milk is lukewarm, immerse the
steam lance completely in the milk.
The milk starts to ‘bubble’.
7. Once the milk pitcher has become so
hot that you can barely touch it, turn the
steam regulator back to ‘OFF’ and re-
move the milk pitcher.
8. Use a damp kitchen towel to wipe down
the steam lance immediately after frothing
milk. Then release some steam to clean
the inside of the steam lance.
9. The frothy milk is now ready and you can
pour it into the previously prepared es-
presso. Bottoms up!
