EN
16
Coffee Preparation Tips/ 咖啡制备技巧
For smaller
cups, use the
cup support.
对于较小的杯子,
请使用杯托。
Always ensure the milk jug
is positioned on the drip tray
temperature sensor when
texturing milk.
打奶沫时, 请务必确保
将奶壶放在滴水盘感温
器上。
MAX
MIN
Regular Coffee Coffee Volume
Ristretto From 10 to 30 ml / 0.35 - 1 fl. oz
Espresso From 30 to 70 ml / 1 - 2.3 fl. oz
Lungo
From 70 to 130 ml / 2.3 - 4.4 fl. oz
常规咖啡 咖啡量
Ristretto
从10到30毫升
Espresso
从30到70毫升
Lungo
From 70 to 130 ml / 2.3 - 4.4 fl. oz
Milk Coffee Settings
Coffee Volume
7 levels from 15 to 130 ml / 0.5 - 4.4 fl. oz
Hot Water Volume
7 levels from 50 to 200 ml / 1.7 - 6.8 fl.oz
Milk Temperature
11 levels from 50° to 76°C / 122° to 169°F
Milk Froth
8 levels from 2 to 30mm
牛奶咖啡 设置
咖啡量 7级，从15到130毫升
热水量 7级，从50到200毫升
热水量 11级，从50摄氏度至76摄氏度
奶沫 8级，从2-30毫米
Adjusting Regular / Milk Coffee Drinks 调节常规/牛奶咖啡饮品
Only use the milk
jug provided for
texturing milk.
仅使用提供的奶
壶来打奶沫。
CAUTION: Do not ll milk jug above the
maximum level marked on the inside &
outside of the jug.
注意：牛奶壶的注入量不得超过壶体内
外标明的最大液位。
Milk Levels
牛奶等级
Flat White
澳式白
咖啡
Cafe Latte
拿铁咖啡
Cappuccino
卡布奇诺
Latte
Macchiato
拿铁玛
奇朵
Min
最小值
Min
最小值
Min
最小值
Max
最大值
To ensure hygienic conditions, it is highly recommended not to reuse a used capsule.
为确保卫生, 强烈建议不要重复使用粉囊。
For optimal milk froth, use whole or semi skimmed UHT or pasteurized milk at refrigerated temperature (about 4-6°C / 39-43°F).
为了获得最佳的奶沫, 请在冷藏温度（约4-6°C / 39-43°F）下使用全脂或半脱脂超高温或巴氏杀菌的牛奶。
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