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∙ Place the cup(s) underneath the sieve holder outlets.
∙ When the temperature indicator light shows steady, turn the
rotary control to position . The espresso is now delivered
straight into the cup(s).
∙ Once the required amount has been drawn off, turn the
rotary control to its neutral position (
) to stop the process.
∙ Wait for approximately 30 seconds before detaching the
sieve holder and removing the espresso grounds.
∙ The espresso maker is now ready for another brewing cycle.
∙ Rinse the sieve holder under running water after use and
replace it on the unit.
∙ Turn the rotary control to the position, holding it there for
several seconds to fl ush the boiler outlet.
Dispensing hot water
∙ Use the insulated ring grip to pull the steam tube forward.
Place a cup under the steam tube.
∙ To dispense hot water, the sieve holder (with a sieve fi tted)
must be in place.
∙ Turn the rotary control to the ‘Heating up’ position ( ).
∙ The hot-water indicator on the selector button lights up.
∙ When the temperature indicator light shows steady, turn the
rotary control to position .
∙ Let the water go straight into a suitable cup. Caution:
beware of hot steam.
∙ Once the required amount of hot water has been drawn off,
turn the rotary control back to its neutral position ( ) to stop
the process.
Dispensing steam for heating beverages
For heating up milk or other beverages, steam can be drawn
from the hot-water/steam nozzle.
∙ Use the insulated ring grip to pull the steam tube forward.
Place the cup containing the beverage to be heated under the
hot-water/steam nozzle.
∙ To dispense steam, the sieve holder (with a sieve fi tted) must
be in place.
∙ Turn the rotary control to the ‘Heating up’ position ( ).
∙ Set the selector button to the ‘Steam’ position ( ).The
temperature indicator light starts fl ashing.
∙ Once the temperature indicator light shows steady, insert the
hot-water/steam nozzle into the beverage and turn the rotary
control to the position . Steam is now emitted through the
nozzle.
∙ Once the beverage has reached the desired temperature,
turn the rotary control back to its neutral position to stop the
process.
∙ Any excess steam is collected in the drip tray.
∙ The hot-water/steam nozzle should be cleaned with a damp
cloth immediately after use.
Dispensing steam for frothing milk
∙ To dispense steam, the sieve holder (with a sieve fi tted) must
be in place.
∙ Turn the rotary control to the ‘Heating up’ position (
).
∙ Set the selector button to the ‘Steam’ position ( ).
∙ The temperature indicator light starts fl ashing.
∙ When the light shows steady, use the insulated ring grip to pull
the steam tube forward and place a heat-resistant jug under
the nozzle. Turn the rotary control to the (
) position.
Initially, some excess condensation may be emitted. As
soon as only steam comes out, turn the rotary control to the
‘Heating up’ position ( ).
∙ The appliance is now ready to froth milk.
∙ Fill the frothing jug with around 50 ml of cold milk.
∙ Use the insulated ring grip to direct the steam tube into the jug.
The hot-water/steam nozzle must be completely submerged in
the milk.
∙ Turn the rotary control to the ‘Water/Steam’ position (
).
Steam is now emitted through the nozzle.
∙ Move the jug round with a circular motion, making sure that
the nozzle remains submerged while frothing is in progress.
∙ As soon as the milk appears to be suffi ciently frothy, turn the
rotary control to its neutral position ( ).
∙ Any excess steam is collected in the drip tray.
∙ The hot-water/steam nozzle should be cleaned immediately
after frothing.
Tips for the perfect milk froth
∙ Do not fi ll the frothing jug more than half-full.
∙ The milk should be cold, as this will extend the frothing
time.
∙ Place your hand underneath the container, in such a
way that you have good control over the temperature,
which should not exceed 60 °C. As a general rule,
milk should not be heated over 68 °C, to prevent the
proteins from coagulating, making frothing impossible.
∙ The barista favours a creamy milk froth.
∙ Creamy milk froth tastes signifi cantly better in a
cappuccino, which is traditionally made without cocoa
powder.
Coffee specifi cations
Ristretto
∙ 6-8 g ground coffee
∙ 20 ml water
Espresso
∙ 6-8 g ground coffee
∙ 20-35 ml water
Coffee
∙ 6-8 g ground coffee
∙ 100-125 ml water
Cappuccino
∙ 6-8 g ground coffee
∙ 20-35 ml water
Fill a cappuccino cup with milk froth until it is covered by a little
‘bonnet’.
Latte macchiato
∙ 6-8 g ground coffee
∙ 20-35 ml water
Fill a tall glass a third full with hot milk. Then fi ll it up with hot
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