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LELIT Bianca - PL162T
The acid and bitter perceptions are
well balanced wheras there is little or
no astringency.
The ideal parameters to obtain this
type of coffee are:
• 9 ± 0,5 g. of ground coffee.
• 25 seconds to brew 30 ml.
• 88/92°C when brewing and 80°C in
the cup.
• 8/10 bar pressure during extraction.
Even Arabica blends often contain
a small amount of Robusta, which is
necessary to enhance the cream and
add aroma and body to the espresso.
Blends made for coffee bars usually
contain 20% Robusta but in southern
Italy, where they prefer a stronger taste,
the percentage can reach 40-50%.
At the end of the day, it’s just a matter
of taste… Experiment until you nd the
blend you like best!
Cappuccinos
There’s nothing better than a cappuc-
cino to start your day. Although they
are made and served everywhere, few
people know how to make one prop-
erly.
Making the coffee is only part of this
complex procedure. The froth often
creates major problems, but thanks to
the steam wand on our machine, with
a few suggestions and a little practice
you’ll soon be making cappuccinos
just like in the coffee bars!
Milk and jug
You need 100 ml of milk to make a
cappuccino.
MILK
100ml
5°C
Fresh whole milk provides a smoother,
creamier and tastier froth. Milk will not
froth at over 65°C, so cold milk from
the fridge should be used to allow
more time for it to froth. The best jugs
to use are made of stainless steel and
have a spout, like the LELIT jug (code
PLA301S – PLA301M – PLA301L -
not included). The jug should never be
more than half lled with milk.
Frothing the milk
Before using the steam wand, some
steam should be released for about
two seconds, as it always contains
some water due to condensation.
2 SEC
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