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21
English
TIPS FOR GREAT RESULTSTIPS FOR GREAT RESULTS
Preparing Cappuccino
Preparing Café Latte
• The Italian word Cappuccino is derived
from Capuchin, an order of monks who
wear garments the color of this most
popular espresso drink. A standard
Cappuccino is a combination of steamed
milk and espresso that’s capped with a
layer of frothed milk; it’s usually served in a
bowl-shaped cup of 177 to 207 ml volume.
• A basic Café Latte is a single shot (30 ml)
of espresso topped with 237 to 296 ml of
steamed milk and about 6 mm of foamed
milk. Lattes are often avored with 30 to
59 ml of syrup, the most popular being
almond and hazelnut� If you use chocolate
syrup and garnish the drink with whipped
cream and chocolate shavings, you’ll have
that chocolate and coffee lover’s dream,
the Café Mocha�
• To prepare a Café Latte, you will need a
pitcher larger than the one supplied with
the Espresso Machine. A 473 ml capacity
pitcher is perfect. Fill the pitcher 1/2 full
• To prepare Cappuccino, froth and steam
the milk before brewing the espresso.
This allows the froth to gel slightly and
fully separate from the milk� Once the
milk is prepared, brew a single shot
(30 ml) of espresso into a Cappuccino
cup, then pour the frothed and steamed
milk into the cup with a gentle shaking
motion. For a show-stopping ourish, top
your Cappuccino with nutmeg, cinnamon,
chocolate powder, or chocolate shavings�
with cold milk� The steaming technique
for Lattes is almost the same as
Cappuccino, except the goal is to
impart a velvety texture to the milk
while minimizing froth� Keep the frothing
nozzle deeper in the milk so the milk
volume expands more slowly. No large
bubbles or froth should form.
• Once the milk is prepared, brew the
espresso into a Latte mug, add the syrup
if any, and gently ll with steamed milk.
Barista tips
When brewing multiple shots:
• Use a towel to clean and dry the lter
basket before lling with coffee. This will
help to achieve even coffee extraction�
To maintain the proper brewing
temperature, it is important to keep the
brew group warm, so:
• Do not rinse the portalter with tap water
– doing so will cool the lter. It’s best to
wipe leftover grounds from the lter
with a towel�
• When you’re busy with other tasks, like
grinding coffee or frothing milk, keep the
empty portalter warm by attaching it to
the brew head.
• Clean the frothing arm and nozzle
immediately after use. See “Care and
Cleaning” section�
• Lower fat milks are generally easier to
froth. Skim milk can be tricky because it
froths very easily, with a tendency to form
large bubbles and dry peaks that mar its
texture� Ultimately, the choice of milk is
a matter of experimentation and taste�
The most important factors in producing
a superior froth are experience and good
refrigeration: the colder the milk you use,
the better.
W10699685A_ENv3.indd 21 6/30/14 4:08 PM
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