Cappuccino Preparation - Sanremo F18 SB Instruction Booklet

F18 SB
- Connect the filter holder (1) to the unit by turning it
in the direction of the arrow until fully home.
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- Place the coffee cup(s) under the filter holder.
- Choose the type of desired coffee. The pressed
button lights up. After dispensing, leave the filter
holder fitted to the unit until the next dispensing.

10.5 CAPPUCCINO PREPARATION

To prepare a professional cappuccino you need to
"froth" fresh milk (± 140 - 149 °F max.) until you
obtain a foam that will be poured over a previously
dispensed espresso.
CAUTION: Be aware that the wand
(2) is hot and can burn your hand.
To move it, hold it only in the area
(4) coated with rubber.
- Remove the tap (2) from the grille and use the
knob (1) to dispense steam for one/two seconds
to drain the water contained in the steam tap.
- Pour milk in the jug. We recommend using
stainless steel jugs with conical spouts. The amount
of milk for a cappuccino is about 125 cc (1/8
litre).
- Hold the nozzle of the steam wand (3) just below
the surface of the milk; keep the jug inclined,
the steam wand should not be in the middle, but
neither should it be against the wall.
- Open the steam supply by turning the knob (1),
a vortex will be created inside the jug, forming a
compact cream.
- Stop the steam supply by turning the knob (1) to
the centre when the maximum temperature of 149
°F has been reached.
- Remove the steam wand from the jug, gently tap
the bottom of the jug to stabilise the air bubbles,
then pour the foam over the previously prepared
espresso by waving the jug.
- After preparing each drink, dispense steam for
a few seconds to remove any residual drink.
Before and after each dispensing, clean using
an exclusively dedicated cloth (to be replaced
periodically) to avoid the formation of limescale
deposits difficult to remove.
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Using the machine
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