Loading ...
Loading ...
Loading ...
27
Use of steam to prepare milk for Cappuccino.
Do not touch hot surfaces.Handle only with grips or anti-heat gloves every hot surface.Be careful also
at t he steam/ hot water tube (see immage “ C” ): DANGER OF BURNS! Steam and hot water can burn.
Never point the steam and t he hot water directly on the body.
To prepare t he It alian Cappuccino f ollow carefully t he order of t hese operat ions:
1) Prepare in one or more Bugat t i cups (t he number corresponds t o t he drinks you want t o prepare)t he
espresso cof fee f ol lowing t he inst ruct ions you f ind in t he previous pages.
2) Pour t he cold milk in t he bucket reaching 1/ 3(max 1/ 2) of it s vol ume. Preferably use f resh ful l-cream
milk. The high f at cont ent s (3. 5-4%) of t he f ul l-cream mil k give t ast e t o t he Cappuccino. For a good frame
up is advisable t he use of a high prot ein cont ent milk (3. 2-3. 5%), which make your Cappuccino creamy.
3) Move t he st eam t ube(8) in a usef ul posit ion and put t he bucket under t he t ube immersing it in t he milk
(around half cent imet er under t he mil k level). The bucket must be in not t oo t hick st ainless st eel in order
t o f eel t he int ernal t emperat ure;t he right shape of t he bucket is t runcat ed cone. The size of t he bucket
must correspond t o t he quant it y of mil k you want t o heat .
4) Ensure t hat t he t emperat ure point er is in t he posit ion of t he cof f ee cup.
5) Push t he st eam but t on (5) and in a few seconds t he st eam will st art coming out t he t ube(8).
6) The st eam coming out t he t ube will blow in t he milk and t he f oam will rise t he milk l evel. Keeping t he
final part of t he st eam t ube ALWAYS in t he milk,slowly lower t he bucket . As soon as t he t emperat ure reaches
35° -37° C, t hat is when t he t emperat ure of t he bucket goes over t he t emperat ure of your hand, you feel
lit t l e hot and st art s t he second phase. This phase is import ant t o make t he cream dense wit h shiny
surf ace. Keeping t he t ube int o t he milk,incline t he bucket t o creat e a whirl. St op t he st eam coming out
when t he milk reaches 65° -67° C. You realize t he bucket reaches t his t emperat ure because it is t oo hot
and you cannot keep it in hand.
7) When t he foam is enough push t he st eam but t on (5) t o st op t he st eam. Be careful:bef ore removing t he
bucket f rom t he t ube wait some seconds t o permit t he st eam st ops coming out .
8) Remove t he bucket f rom t he st eam t ube. To bet t er dense t he foam and remove any air bubble move
t he bucket creat ing a whirl in t he milk cont ained in t he bucket .
9) Add t he mil k t o t he espresso coffee already ready in t he cups(image 9). Pour t he milk cups modulat ing
t he flow (more int ense in t he first phases) and moving t he cups t o obt ain t he drawing desired. If you want
you can use cocoa powder on you Cappuccino.
Advice and recommendations for use
max
2
i
t
a
l
i
a
n
e
s
p
r
e
s
s
o
d
e
s
i
g
n
-
s
t
a
r
s
/
a
n
d
r
e
a
s
s
e
e
g
a
t
z
1
i
t
a
l
i
a
n
e
s
p
r
e
s
s
o
d
e
s
i
g
n
-
s
t
a
r
s
/
a
n
d
r
e
a
s
s
e
e
g
a
t
z
i
i
t
t
a
a
a
l
l
l
i
i
a
a
n
n
n
n
e
e
e
e
ee
s
s
s
p
p
rr
e
e
s
s
s
s
o
o
d
d
d
d
e
e
s
s
s
s
i
i
g
g
g
n
-
s
s
s
s
s
s
t
t
t
t
t
a
a
a
a
a
a
a
a
r
r
s
s
s
s
/
/
a
a
a
n
n
n
n
d
d
d
d
d
r
r
r
e
e
e
a
a
a
a
a
s
s
s
s
s
e
e
e
e
e
e
g
g
g
g
g
g
g
g
a
a
a
a
t
t
t
t
t
t
z
z
z
3
i
t
a
l
i
a
n
e
s
p
r
e
s
s
o
d
e
s
i
g
n
-
s
t
a
r
s
/
a
n
d
r
e
a
s
s
e
e
g
a
t
z
®
!
i
i
i
i
i
i
i
i
i
i
t
t
t
a
a
a
a
a
l
i
a
a
a
n
n
ee
e
e
e
e
s
s
s
p
p
p
p
rr
e
e
e
s
s
s
s
o
o
o
o
d
d
d
e
e
e
s
s
s
s
s
s
i
i
i
g
n
n
-
s
s
t
t
t
t
a
a
r
s
s
/
a
a
nn
d
d
d
r
r
r
e
e
e
a
a
s
s
s
e
e
e
e
e
e
g
g
a
a
a
a
t
t
tt
z
i
i
i
i
i
i
i
t
t
t
t
t
a
a
a
a
l
l
i
i
i
i
a
a
a
a
a
a
n
n
n
n
n
e
e
e
e
e
e
e
e
s
s
s
s
p
p
p
p
p
p
r
r
r
e
e
e
e
e
s
s
s
s
s
s
s
s
s
o
o
o
o
o
o
d
d
d
d
d
e
e
e
s
s
s
s
i
i
g
g
g
n
n
n
-
-
-
-
s
s
s
t
t
t
t
t
a
a
r
r
r
r
s
s
s
/
/
/
/
a
a
a
n
n
d
d
d
d
d
d
r
e
e
a
a
aa
s
s
s
s
s
e
e
e
e
e
e
e
e
e
g
a
a
a
t
t
t
z
z
z
z
z
z
z
®
®
®
®
®
Loading ...
Loading ...
Loading ...