Cappuccino
To make cappuccino, a china or porcelain cup, a
heat resistant pitcher, and milk are needed.
Cold, low-fat milk (1.5% fat) is best for cre-
ating foam. Ideally it should be prepared
in a cold, stainless steel pitcher that nar-
rows towards the top.
Fill a third of the pitcher with cold milk and dis-
pense a serving of espresso into a china cup.
The volume of the milk in the pitcher will double
or triple when foamed. If the pitcher is too full
the milk could overflow when steaming and
cause burns.
Direct the steam spout towards the drip tray and
slowly turn the steam selector counterclockwise.
Any condensed water in the spout will be ex-
pelled.
As soon as steam appears from the spout, shut
the steam off by turning the steam selector clock-
wise, to the
o
position.
Making coffee
36
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