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© Rocket Espresso Ltd. R9 series. User Manual Ed. 02.2016. Specifications subject to change without notice. Page 13
Dispensing of hot water
1. Position the end nozzle of the hot water wand (Fig. 1-6) inside a suitable pitcher used for food only.
2. Press the hot water key (Fig. 2-D).
3. Hot water will be dispensed into the pitcher.
4. When the programmed quantity of hot water has been reached, the dispensing will stop automatically.
The dispensing can be stopped manually anytime pressing again the hot water key (Fig. 2-D).
Dispensing steam to froth or heat up liquids
1. Fill a suitable ideally stainless steel pitcher (used for food only) with an insulated grip with the liquid
to be heated up or frothed.
2. Position the steam nozzle of the steam wand (Fig. 1 - 2) just below the surface of the liquid inside
the liquid in the recipient. To avoid personal njury always ensure that the end nozzle of the steam
wand (Fig. 1 - 2) is below the surface of the liquid to be steamed.
3. Turn on steam lever (Fig. 1 - 3).
4. Heat up or froth the liquid inside the pitcher. Pay attention to hot sprays! They may cause injuries.
5. When you are done, close the steam lever (Fig. 1 - 3).
6. Clean the steam wand (Fig. 1 - 2) and the steam wand’s end nozzle carefully with a non abrasive
damp cloth after each single use without touching it directly with any part of the body to avoid injury
or damage due to the hot surface of steam wand end nozzle. Caution: Hot surface.
Example: Steaming milk
1. Use a clean, cold pitcher and fill 1/3 with cold, fresh milk.
If milk has previously been steamed and stored in the refrigerator, we suggest adding some fresh
milk in order to achieve optimum foam. Milk should be stored at a temperature around 4-5°C
(app. 40°F).
2. Insert steam wand’s (Fig. 1 - 2) nozzle into the centre milk just below the surface of the milk.
3. Open steam lever (Fig. 1 - 3) rapidly.
4. Steam will come out of the nozzle and froth the milk. The milk volume will increase rapidly.
Please lift the pitcher progressively to make sure that the steam nozzle is always right below the
surface of the milk.
5. When enough foam is achieved, submerge nozzle (going sidewise) and keep it in that position
finishing heating milk until the pitcher is too warm to touch.
Please remember that milk should never be steamed over app. 76°C (168°F). Milk steamed to
over this temperature is scalded.
7. Close steam lever (Fig. 1 - 3) rapidly, then remove milk pitcher from steam wand.
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