How To Make Cappuccino - Oster BVSTECMP55 Instruction Manual

HOW TO MAKE CAPPUCCINO

Cappuccino is espresso topped with steamed and frothed milk. Frothing milk for
cappuccino takes practice. Do not be discouraged if it is not perfect the first time.
The milk should be half steamed (bottom of pitcher) and half froth (top of pitcher). It
may take a few times before you perfect this process.
For best results, we recommend frothing the milk in a separate pitcher and pouring
the steamed milk into your coffee. The milk and pitcher should be cold. Do not use a
pitcher, which has just been washed in warm water. We also recommend a stainless
steel frothing pitcher and a beverage thermometer, if you own one, for preparing the
best froth and steamed milk.
Serving Size
1 Cup
PREPARATION:
• Fine espresso ground coffee
• Tap water (or, preferably your favorite bottled water)
• Milk (2% is recommended for best frothing results)
• Frothing pitcher
• Teaspoon
• Your favorite cups/demitasses
• A kitchen thermometer (optional) placed into the frothing pitcher will help
enhance your tasting experience by optimizing the steamed milk temperature
to 65°- 70° C (150°-155° F)
1. The first step in making cappuccino is to make espresso. Therefore, fill the
water reservoir with cold water. Never use warm or hot water to fill the water
reservoir.
2. Follow the steps in the "HOW TO BREW ESPRESSO" section.
3. Fill a small stainless steel or ceramic pitcher 1/2 full with cold milk and set next
to machine. Skim or 2% milk will be the easiest to froth.
4. You are now ready to steam and froth your milk. Turn the On/Off " / " Switch to
the ON " " position, turn Brew/Steam Switch to the steam " " position and wait
until the Brew/Steam Indicator Light becomes solid green. Hold the pitcher under
the frothing tube (which can be swiveled) so that the tip of the frothing tube is
slightly immersed in the milk. Turn the control knob clockwise to the steam " "
position. Hold the pitcher for about 50 seconds (for 120 mL /4 oz. of milk) or longer
if warmer milk is desired. REMEMBER: The milk and the pitcher should be very
cold prior to frothing.
5. When the milk has doubled in volume, or if you are using a beverage
thermometer, when the milk has reached 38°C (100°F), insert the frothing
tube deeper into the milk so that the top of the frothing tube aid is just under
the surface of the milk. This will draw the froth back through the frothing tube
aid, creating a finer textured froth. Do not heat milk above 70°C (155°F). To
avoid splattering of hot milk, do not let the tip of the frothing tube go above the
surface of the milk. After frothing is completed, turn the control knob back to
the off " " position.
Fine Espresso
Ground Coffee
Use filter for 2 demitasses
Gather the following prior to brewing
En g lish-8
Milk (Skim or 2%
froths more easily)
120 mL/ 4 oz