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ATTENTION
Since the metal parts might still be very hot. cool them down by
running cold water over them,
To make more espresso, proceed as follows:
•
Check to see if the boiler is empty and not under pressure
(see section "Caution
- Pressure"),
•
Remove filter holder (e),
@- Empty filter basket (f).
•
Repeat steps 1-14 of this section.
CAPPUCCINO
Cappuccino
takes its name from the chocolate
hues of the
robes worn by the Capuchin
monks who favored this delicious
dessert coffee. While cappuccino is traditionally
made up of
espresso and frothed milk, it can be tailored to one's own taste
with cinnamon, sugar, chocolate
flakes or even liquor. Its versa- ..
tility makes cappuccino a world-wide gourmet choice.
1. The first step in making cappuccinois to make espresso.
Therefore, fill the glass carafe with the amount ofwater
which is requiredto make the amount of espresso plusaddi-
tional water for frothingmilk (see section Making Espresso).
2. RII a small pItcher w,_ to th full wIth fresh, cold milk and set
aside,
3. a) As soon as the first drops of coffee are forced through
the filter holder, youcan start frothingmilk.
b) Hold the pitcherunder the steam nozzle.Insertthe
steam nozzlewith "Perfect Froth"t_phaftway into the
pitcherof milk.Turnthe steam control knob almost a
fullturn. Hold the pitchersteady as you froth the milk
(see figure 12). Leavesteam nozzle in pitcher for approxF
mately 45-60 seconds, dependingon how muchfroth
you want and the type of milkyou are using.
ATTENTION
Do not bring milk to a boil (this will happen ff large bubbles start
forming at the surface of the milk),
Do not let the perfect froth attachment
touch the bottom
of the
pitcher (this will prevent you from frothing
milk).
Close the steam release knob (c) afterthe milk isfrothed by
turningit clockwise while the nozzleis stillimmersed in the
milk.This wiltprevent splatteringof hot milk and foam. ffyou
prefer "stiff" foam, let the frothed milkstand for a minute. If
you prefer=creamy" foam, use immediately.
5. Pourthe espresso into a cup which has the capacity ofat
least(5 oz.). Then add the steamed milk to the espresso
and spoon on the frothed milk.The proportion between
espressoand milk is to taste; in italy it isnormallyone part
espressoto two parts milkplus the froth.
ATTENTION
The top closureofthe Perfect Froth attachment (see figure12a
Pert A) has a veryfine hole in it which draws air intothe milk.
If thistiny hole gets clogged, =Perfect Froth"will notwork pro-
pedy.So never immerse the top closurein milkor foam.
B
_C
12a
J
"l
1
STEAMING
WITHOUT
MAK! NG ESPRESSO
3.
4.
5,
6,
Insert the steam build-up plug (g) into the filter holder; see
figure (t3). Then proceed with steps 4 and 5 in section
"Making Espresso".
Fill the boiler container with cold water.
CAUTION: For steam only fill the glass carafe to the
<_ mark on carsk.'This will always give you enough steam.
Have your pitcher with milk or any other beverage you wish
to heat ready.
Proceed with steps 7, 8, 9 and 11in section "Making
Espresso".
Open the Steam Release Knob (c) immediately after turning
the machine on. Stand by with your frothing pitcher.
CAUTION: Do not leave the machine unattended at that
time.
It wilt take approx, half a minute after turning the machine
on for the steam to come out of the steam nozzle. Proceed
with steps 3b to 5 In section "Making Capuccino".
When all steam is released close the Steam Release Knob
and turn off machine. • CAUTION: In case you do not need
all the water for steaming, proceed as follows:
a) turn off the machine,
b) release the remaining steam pressure into another
container.
DO NOT CLOSE
THE STEAM
RELEASE
KNOB
BEFORE
ALL
STEAM
tS RELEASED!
(see
also the section
=_ CAUTION
- PRESSURE")
CLEANING THE PERFECT-FROTHAI-rACHMENT
For a thorough cleaningof the "Perfect-Froth" attachment
remove part C (see figure t2a). All parts shouldbe rinsed in
warm water. If the smallsuction-openingin part A is plugged up,
it can be opened with a fine needle.
13
8
9
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