Releasing Steam; Drinking Espresso; Making Cappuccino - Russell Hobbs 10444 Instructions And Guarantee

10444_IB_3-5-02 5/3/02 3:19 PM Page 6

Releasing steam

Before you can remove the pressure cap safely, you have to release the steam
remaining in the pressure tank.
Warning: To avoid the risk of scalding, keep fingers, hands, etc. clear of the
escaping steam.
21.Unplug the espresso maker from the power socket (switch the socket off
first if it's switchable).
22.Hold an empty mug or jug up to the milk frother, with the bottom of the
milk frother well below the rim of the cup.
23.Very slowly, turn the control anti-clockwise to the "Release steam"
markings. The residual steam will escape from the end of the milk frother.
24.The further round the "Release steam" markings you turn the control, the
faster the steam will escape.
25.Don't turn it too far or too fast, and don't turn it past the end of the
"Release steam" markings.
26.When all the steam has escaped, unscrew the pressure cap (anti-clockwise)
and lift it off.
27.Unless you're going to re-use the espresso maker right away, let it cool
then clean it.

Drinking espresso

28.If you're drinking it neat, try slurping rather than drinking. It's a bit noisy
and not the thing to do in public, but slurping mixes air with the coffee, so
the flavour fills your mouth, sinuses and nose as well as hitting your taste
buds — noisy but nice!
29.You'll no doubt have heard that espresso coffee is supposed to be taken
without milk. Who makes these rules? If we must have rules, then how
about: if you take it with milk, use warm or hot milk to stop it going cold.
30.If you take cream with it, pour the cream gently over the back of a warm
spoon, so that it floats on top of the coffee rather than mixing in with it.
No doubt this is bad for you, but it tastes nice.
31.Cappuccino is made by spooning hot, frothy milk on top of cups of espresso,
often sprinkled with powdered cinnamon, nutmeg or chocolate, sometimes
garnished with a cinnamon stick.

Making Cappuccino

You'll need a heat-resistant half litre jug (a 1pt or flpt jug will do nicely)
containing up to 270ml (fipt) cold, semi-skimmed milk. To allow room for the
froth, don't fill the jug more than two thirds full.
Ideally, the jug should be tall(ish) and narrow(ish), as the milk must be deep
enough to cover the open end of the milk frother without the milk frother
hitting the bottom of the jug.
We've found that cold skimmed or semi-skimmed milk give better results than
full cream milk. You'll need to experiment with the milk supplied in your area
to find which type works best for you.
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