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10
1. prepare the espresso CoFFees as described in the
previous paragraphs, using suciently large
cups.
2. press the steam button and
wait for the OK light to come on.
This indicates that the boiler has
reached the ideal temperature
for steam production.
3. in the meantime, ll a recipient
with about 100 grams of milk
for each cappuccino to be
prepared. The milk must be at
refrigerator temperature (not
hot!). In choosing the size of the
recipient, bear in mind that the milk doubles or
triples in volume.
note: you are recommended to use
semiskimmed milk at refrigerator
temperature.
4. plaCe the reCipient containing the milk
under the cappuccino maker.
5. dip the CappuCCino maker into the
milk for about 5 mm and turn
the steam knob anticlockwise,
taking care not to immerse the
raised line on the cappuccino
maker (indicated by the arrow).
Turn the steam knob at least a half turn
anticlockwise. Steam is discharged from the
cappuccino maker, giving the milk a creamy
frothy appearance. To obtain a creamier froth,
dip the cappuccino maker into the milk and
rotate the container with slow movements from
the bottom upwards.
6. when the required temperature
is reaChed (60°C is ideal),
interrupt steam delivery by
rotating the steam knob
clockwise and at the same time
pressing the steam
button.
7. pour the Frothed milk into the cups containing
the espresso coee prepared previously. The
cappuccino is ready. Sweeten to taste and, if
desired, sprinkle the froth with a little cocoa
powder.
note: To prepare more than one cappuccino,
rst make all the coees then at the end prepare
the frothed milk for all the cappuccinos.
note: to make coee again after the milk has
been frothed, cool down the boiler rst or the
coee will be burnt. To cool it, place a container
under the boiler outlet, press the steam button
and run o water until the OK light goes out.
Make the coee as described in the previous
paragraphs.
HOW TO MAKE CAPPUCCINO COFFEE
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