Mr. Coffee ECM7 - Manual (Page 8)

How to Make Cappuccino
Cappuccino is espresso topp
cappuccino
t akes practice.
ed with steamed and frothed milk. Frothing milk for
D o not be discouraged If it is not perfect the first
time. It may
take a few times.before you perfect this process.
For best results, we recommend frothing the milk in a separate pitcher and
pouring the milk into your coffee.. The milk and pitcher should be cold. Do not
use pitcher which has just been washed In warm water.
1.
4.
5.
6.
7 .
6.
9.
The first step in making cappuccino is to make espresso. Therefore, pour in
sufficient wa
ter for the required quantity of espresso, plus enough water for
the production of steam.
*For 2 servings fill water to the mid
*For 4 servfngs, fill water up to the
point between the 2 and 4 cup markings.
bottom of the metal band.
Follow step
Fill a small
s 1-4 on “Brewing Espresso’ on pag e 7.
stainless steel or ceramic pitcher 1/3 full with cold milk or half
and half and set next
to the machine. Skim milk or 2% will be the easiest to
froth.
Rotate the selector control knob to the ‘cup’ marking. The espresso will
begin to flow in about 5 minutes. As soon’as the
espresso reaches the steaming position mark on.
the glass carafe, turn the steam selector control
knob to the OFF position. At that time the boiler
has created enou
g
frothing the
milk.
h pressure and steam to start
Frothing the milk before finishing
FIGURE 4
the espresso pr
events you from running out of the
steam. This can happen if you froth towards the
end of the
brewing process.
Hold the pitcher below the frothing
selector control knob downward
tube. Rotate the
slowly to the
‘steam’ position. Gently move the pitcher In a cir-
cular motion around the steam nozzle. Because
warm milk does not froth, the milk should be frothed
from jus
t below the surface. See figure 4.
When the milk has doubled in volume, Insert the steam nozzle down into the
milk
to further heat the milk. To avoid splattering of hot milk, do not Iift
steam nozzle above the surface of the milk until the steam selector
control
knob is closed. This is done by rotating the selector control knob back
the ‘0’ OFF position. After the milk is frothed, set the pitcher aside to allow
the frothed milk to settle. Turn the steam selector control knob back to the.
‘cup’ position to finish making espresso. Turn the three way steam selector
control knob to the ‘steam’ position to flush out any residual milk from the
steam nozzle.
When the espresso has stopped flowing into the carafe, turn the power
switch OFF. Pour the espresso into a cup which has the capacity of at least
5 ounces. Then add the steamed milk
to the espresso and spoon on the
frothed milk. The proportion between espresso and milk is to taste; In Italy It
is normally 1 part espresso and 2 parts milk plus the froth.
Unplug the power cord and allow the machine too cool. Do not remove the
boi ler cap until the
section ‘CAUTION
pressure in the machine has been released. See
PRESSURE”.
Continue
to follow steps 7-6 on “Brewing Espresso” on page 7.