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ADVICE. You can also adjust the dose through the main display, introducing the
volume you want for each selection directly on the display (ml). The sequence to get to
dose adjustment setting is as follows:
10 – Preparation of the cappuccino
The true "cappuccino" is composed of 25 milliliters of espresso coffee and 125
milliliters of cold milk mounted with steam, which will go from 3 or 4 degrees Celsius to
about 55 degrees Celsius. The milk must be bovine and fresh with a protein content of
3.2 percent and 3.5 percent fat, and assembled - just the amount needed for a cup - in
a steel container (jar) to avoid mixing with other scents or flavors.
The density of the cream has to be uniform without there being a separation with the
liquid, nor can it present holes or bubbles.
PREPARATION
•
Please check in the display that steam boiler reaches correct working temperature,
and that the steam pressure gauge shows a pressure between 1. 2 / 1.5 bar.
When switching ON for the first time, the boiler will be ready to dispense water and
steam in approximately 20 min.
•
Turn the steam lever. It is normal that at the beginning of the steam service a little
water comes out of the pipe, so we recommend that you position the pipe in the
drain pan.
•
Insert the tube into the milk to be heated. Fill up to 1/3 of the jar.
ADVICE. You can modify the temperature of the steam boiler through the main display.
Maximum allowed temperature is 130ºC. The sequence to get to the boiler temperature
setting is as follows:
1) TEXTURE: Getting cream
To obtain the consistency called "velvet", the cappuccinator
tube should be placed just below the surface of the milk.
Open the steam control and move the tube at different
angles (always under the surface of the milk) to achieve
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