User Manual Klarstein 10035184 Futura Espresso Maker

• Make sure that the milk used is cold.
• Do not froth the milk for too long. If it gets too hot, no milk foam can form.

Low-fat milk is easy to foam, but the bubbles and foam are slightly larger and looser. Whole milk is more difficult to foam, but the milk foam becomes thick and tough.

• If you are preparing 1 espresso, put a spoon (about 8 g) of espresso powder in the small sieve.
• If you are preparing 2 espressos, put two spoons (about 16 g) of espresso powder in the large sieve.

Knock on the milk cup to remove large bubbles. Then shake the milk cup horizontally to completely mix the milk and milk foam.

The right powder can be identified by the shape of the powder after it has been compressed in the sieve:
• If the powder is mushy, it is too fine.
• If the powder crumbles, it is too coarse.
• If the powder holds firmly together, it is suitable.

It ensures that the milk is swirled by the steam. This makes the milk foam firmer and finer