Cappuccino Preparation - Sanremo YOU Manual De Instrucciones

YOU
Coffee dispensing
Remove the filter holder (1) from the dispensing
group by rotating it in the direction of the arrow, turn
it upside down and tap it on the special used coffee
container to discharge the contained grounds.
ATTENTION: Do not tap the filter
holder on an unprotected surface,
the filter may be damaged and the
seal may be compromised.
- Insert freshly ground coffee into the filter holder
until it fills up and tap the bottom of the filter
holder lightly for the coffee to level out.
- Press the coffee with the presser (2) so that it
remains inside the filter holder with a force of
about 30 kg.
- Clean the edge (3) of the filter holder; leaving
coffee powder on the edge of the filter
compromises the seal and results in water and
coffee ground leakage.
2
1
3
- If the machine has been stopped for more than 15
minutes, we recommend performing a flush cycle
to avoid burning the coffee.
- Connect the filter holder (1) to the group by
turning it until fully home.
- Place the coffee cup(s) under the filter holder.
- When the dispensing process is finished, clean the
filter holder and start the purge procedure.

10.5 CAPPUCCINO PREPARATION

To prepare a professional cappuccino you need to
"froth" fresh milk (about 6÷ 8 °C and heat it up to
60 ÷ 65°C max.) until you obtain a foam that will
be poured over a previously dispensed espresso.
WARNING: Be aware that the wand
(2) is hot and can burn your hand.
- Remove the wand (2), place it on the grille and
use the lever (1) to dispense steam for one/two
seconds to drain the water contained in the steam
wand.
- 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 (2) 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 with the lever (1), a vortex
will be created inside the jug, forming a compact
cream.
- Stop the steam supply by moving the lever (1) to
its original position when the set temperature 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.
76
Using the machine