Making Cappuccino - TM Pro Serie Manual De Instrucciones

NOTE: after the espresso is brewed, the machine automatically creates a bit of
steam and pushes the remaining water from the pump into the drip tray. This ensures
that there will be no rest-water in the heating system. after preparing a few cups of
espresso, carefully pull the drip tray out of the machine, empty and replace.
• 5. after the machine has cooled down, carefully remove the portafilter from the brew
head by holding it by the handle and pulling it towards the left. Using the thumb guard
to secure the sieve in the portafilter, turn the portafilter upside down to empty (Fig. 5).
rinse the sieve and portafilter with water.
• 6. If you wish to brew additional espresso, repeat the process above. add freshly
ground coffee into the sieve as described in chapter 5c, "Filling and Inserting the por-
tafilter," lock the portafilter back underneath the brew head and follow the instructions
to brew espresso again (items 2-5 from this section).
• 7. once you have prepared the desired amount of espresso, make sure the control
Knob is in the "o" position and turn off the machine by pressing the power Button on
the side of the machine. allow the machine to cool down before removing parts and
accessories prior to cleaning.
• 8. For cleaning instructions, refer to chapter 8.
CAUTION! The metal parts of the portafilter might still be very hot. always use cau-
tion when handling the machine and the removable parts. make sure to use the
thumb guard (Fig. 5) when discarding the grounds. cool these parts by running under
cold water.

6. Making Cappuccino

cappuccino is the combination of one or two shots of espresso with an equal or larger
amount of hot milk and milk froth. (To make latte see chapter 7). NOTE: When frothing
the sieve and portafilter should be assembled in the "LocK" position. For best results
always start with fresh, cold milk (about 1º c/ 34°F). Do not use a pitcher which has
just been washed in warm water. We also recommend a beverage thermometer for
preparing the best frothed and steamed milk. The ideal end temperature for frothed or
steamed milk is between 60 y 74°c (140 a 165 °F). any type of milk can be used when
frothing. Whole milk will produce good microfoam (small bubbles) while low-fat and fat-
free milk will produce large, airy bubbles in the froth. non-dairy milks will not hold the
froth as well but can be steamed and heated for lattes.
Frothing Milk
• 1. First prepare espresso into a large, pre-heated cup as described in chapter 5d,
"Brewing espresso".
• 2. Fill a small stainless steel or ceramic pitcher 1/2 full with cold milk and set aside.
• 3. Before frothing, it is recommended to purge the frothing wand of any hot water.
place a cup under the frothing wand (or turn the frothing wand directly into the drip
tray). once the indicator light is solid blue, turn the control Knob to the right towards
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