Cappuccino

Espresso is poured into the bottom third of the cup, and is followed by a similar amount of hot milk and topped off with milk froth.

Ingredients:

Fresh ground coffee:

Single espresso 7-8g

Double espresso 14-16g

Fresh milk (use which ever type you prefer - skimmed, semi skimmed and whole milk should all foam fine)

Further Information:

A 6 - 12 fl oz cup is recommended (180 - 360ml)

Method

1. Press button to start the steam boiler heating.
2. Put milk into a stainless steel foaming jug (never fill more than half full to allow space for foam to grow as the milk heats, but always put in sufficient milk to adequately cover the end of the steam wand).
3. When the light indicates that the steam is ready purge into the drip tray (purging is when you briefl y turn on the steam wand, directed into the drip tray, to get rid of any water that has collected at the end).
4. Hold the jug and put the end of the steam wand into the milk and turn on. The wand will heat the milk and create foam at the same time. Feel the bottom of the jug with your spare hand, when it is hot to the touch turn the steam off before removing the jug.
5. Give the jug a knock on the worktop to burst any large bubbles.
6. Switch the machine back into coffee making mode and wait for the light to indicate that the temperature in the boiler has dropped suffi ciently to make your espresso (You can speed this process up by “purging” excess steam out of the steam wand).
7. Make your espresso, as previously instructed, into the base of your cup.
8. Give the milk in the jug a quick swirl before pouring into the cup. A good cappuccino should have about a third foam to the top. You may need to use a spoon to tease the foam out of the jug to get the required foam on your drink.