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The milk will froth better in a cold pitcher. The pitcher should fit
underneath the cappuccino nozzle. We recommend using 1 or
2% milk for a stiff, dense froth. Use whole milk if you prefer a
creamy froth.
Turn the knob to the “Steam” position (b3). Fig. 10.
When the steam starts coming out of the nozzle, immerse the
nozzle in the pitcher of milk and make circular movements going
up and down to froth the milk. It is important not to have the
nozzle touch the bottom of your pitcher. Fig. 11.
Once the milk is frothed, put a cup underneath the filter holder.
Turn the knob to the “Espresso” position (b2). Fig. 8.
Once the espresso has finished dripping, spoon the frothy milk
over the espresso to finish the cappuccino. Never remove filter
holder or open boiler cap without having released remaining
pressure. (See CAUTION-PRESSURE).
ATTENTION! Clogged Steam nozzle:
Milk residue will build up in the tip of the steam nozzle after
frothing milk. To avoid clogging, remove the plastic housing of
the cappuccino nozzle once the appliance has cooled, for easy
cleaning. Then follow “cleaning the steam nozzle” as described
in the section “Cleaning the Cappuccino Nozzle”.
Don’t forget to replace the tip of the nozzle and screw it on tightly.
Follow the instructions for “Making Cappuccinos” with the
following proportions: 2/3 frothy milk, 1/3 espresso, and if desired
you may spoon some milk foam on top.
Steam is used to froth milk and also to reheat water (tea, hot
drinks).
MAKING CAFFE LATTES
STEAMING WITHOUT MAKING ESPRESSO
ENGLISH
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