CASO DESIGN Espresso Gourmet 1820 Manual Del Usuario página 34

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7.
Insert the steam wand into the milk at the pitcher's pouring spout, keeping the
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wand parallel to the milk, and then hold the pitcher parallel to the work surface.
The steam wand should be kept just below the surface of the milk.
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8.
Slowly turn the control knob downwards.
9.
Use your other hand to touch the bottom of the milk pitcher to check the milk's
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temperature.
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10. When the pitcher is warm and froth is rising to the surface, insert the steam wand
further into the milk so that it cannot draw in more air. The milk should come to a
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rolling boil.
11. Turn the control knob off when the milk pitcher is hot and the milk has the desired
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froth consistency.
12. Do not remove the steam wand from the milk until you have turned off the knob.
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13. Gently shake the milk pitcher in circular movements before carefully tapping it on
the work surface to remove any large air bubbles and evenly distribute the froth.
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14. Use a damp cloth immediately after this to remove milk residues from the steam
wand. This will prevent the milk from baking on.
15. You can now use the frothed milk to make your desired beverage, such as cappuc-
cino.
16. To do this, press the "
wand and turn the control knob downwards to dispense hot water. The pipes will
immediately be re-fi lled with water.
17. Turn the control knob off again.
18. You can now continue as described in the "How to prepare espresso" section.
PLEASE NOTE

Make sure that the milk does not get too hot and burn.

It is essential that you clean the steam wand every time you use it with milk.
See the instructions in the "Cleaning and care" section for this.
5.6 Adjusting the water quantity for the espresso function
When preparing espresso you can individually set the water quantity in line with your
preferences. The water quantity per cup can be set from approx. 50 ml to approx. 100
ml. When making two cups, the appliance can be set to dispense between approx. 80 ml
and 210 ml.
PLEASE NOTE

These quantities refer solely to the quantity of water which is dispensed during the
process.

If you change this quantity, then you must also adjust the amount of coff ee
grounds which you use. We recommend a brewing ratio of 1 to 2. In other words,
two grammes of espresso will be extracted from every gramme of coff ee grounds.
18 g of coff ee grounds will thus, for example, produce 36 g of espresso.

Preparation of a perfect espresso depends on many factors, such as the grinder set-
ting for the coff ee beans, how they have been roasted and the water temperature
and quantity. It is therefore a matter of personal taste. After just a short time using
the appliance you will have no problems preparing your personal perfect espresso.
34 CASO Espresso Gourmet
" button again, hold another container under the steam