Loading ...
Loading ...
Loading ...
10
5°C
Manual
frothing
4. MAKING MILK BEVERAGES
1. Fill the milk pitcher (C9)
with fresh cold milk.
Milk will up to triple in
volume.
2. Turn the steam wand (A6)
on briey to purge con-
densation. Make sure the
wand is pointing away
from you.
3. To make the froth, put the
nozzle on the surface of
the milk and air will catch
by the mixing of milk and
steam.
4. Keep the steam nozzle just
on the surface, careful not
to make big bubbles by
letting too much air in.
5. Insert the steam nozzle
just under the milk: this
create a vortex. Once the
desired temperature is
reached turn the steam
knob o and wait till
steam stops completely
before removing jug.
Cleaning the steam wand
1. After every use, remove
with a soft damp cloth
any milk residues from the
steam wand.
For perfect
cleaning, we recommend
Eco MultiClean: it ensures
hygiene by removing milk
proteins and fats and can
be used to clean the whole
machine.
2. Use t
he steam for a deeper
cleaning.
Wait that the steam wand cool
down and open the 3 holes of
the nozzle with the Cleaning
tool to maintain the better us-
ability of the steam wand.
1 2 3
4
5
Barista tips:
• Fresh is best : Be sure to use fresh cold milk every time.
• For best results, store the milk pitcher in the refrigerator.
• Whole milk is recommended for best results. Dairy and Non Dairy alternatives will vary in ease of texturing depending
on type.
• After foaming milk, eliminate unwanted bubbles by swirling the pitcher.
Loading ...
Loading ...
Loading ...