How To Make Espresso Coffee; How To Make Cappuccino - Expobar Crema Compact User Manual

8. User instructions Crema Compact and Digital

8.2 How to make espresso coffee

Remove the filterholder from the group and dispose of the grounds by hitting the edge of the filterholder
against the bar in the apposite drawer. Do not hit the filterholder against an unprotected surface; the
filterholder's seal could be demaged.
A smart blow should be enough. The small quantity of powder remaining will not have a negative effect on
the taste of the coffee.
Fill the filterholder with finely ground coffee. When the filterholder is filled, press down the ground coffee
with the special tamp, pushing the filterholder upwards. Clean the edge of the filterholder with the palm of
the hand to get rid of excess coffee powder.
This will ensure that the seal between the filterholder and the machine will be perfect.
If a filter for mixed use is being utilized, you can put a coffee pod instead of ground coffee in it. Hook the
filterholder in a careful way into the group. When it can be difficult to unhook filterholder after brewing.
After having fitted the filter holder properly, put a previously heated cup under the spout. Two cups are
required if a double filter holder is used. Press on choosed dose-button. Start brewing immediately. The
coffee deteriorates already after 10 seconds in the hot group.
When delivery is finished, remove the cup and serve it.

8.3 How to make cappuccino

For making cappuccino, fresh milk must be "frothed" to give a foam which will be poured over the
espresso coffee. A cappuccino consist of 1 third espresso and 2 thirds frothed milk.
Brewing an espresso in a cappuccino cup.
Open steam tap position the steam pipe and switch the steam on for 1 or 2 seconds to clean away milk
residues.
For heating milk, use a jug containing at least three inches of milk.
Approach the jug to the stam pipe so as to immerse the spout in the milk.Slowly open the steam tap and
hollow the jug so that the nozzle is placed exactly at surface. Keep the jug in this position, until you can feel
a heat outside the jug.
Rise the jug a couple of centimetre and angle the jug until you get a wave motion in the milk.
With this procedure you can blow a "vanilla sauce similar" milk-froth. It is that kind of froth they use in Italy
and with some practice you can draw and design shapes in your cappuccino and caffé latte.
Then quickly close the steam. Remove the jug from the pipe and pour the frothed milk over the espresso
coffee.
N.B. Heat up the milk to 60°C - 65°C
N.B.: the steam pipe is very hot and should not be touched until it has cooled.
Clean the milk from the pipe as soon as possible to prevent it from drying and becoming difficult to
remove.
Inform the customer as soon as possible that the drink is very hot. Keep extra frothed milk for the next
cappuccino.
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