Lelit Pro Mara Serie Manual De Uso página 47

Cappuccinos
There's nothing better than a cappuc-
cino to start your day. Although they
are made and served everywhere, few
people know how to make one prop-
erly.
Making the coffee is only part of this
complex procedure. The froth often
creates major problems, but thanks to
the steam wand on our machine, with
a few suggestions and a little practice
you'll soon be making cappuccinos
just like in the coffee bars!
Milk and jug
You need 100 ml of milk to make a
cappuccino.
Fresh whole milk provides a smoother,
creamier and tastier froth. Milk will not
froth at over 65°C, so cold milk from
the fridge should be used to allow
more time for it to froth. The best jugs
to use are made of stainless steel and
have a spout, like the Lelit jug (code
PL101-PL102 - not included).
The jug should never be more than
half filled with milk.
Frothing the milk
Before using the steam wand, some
steam should be released for about
5°C
100ml
Lelit Espresso - English
two seconds, as it always contains
some water due to condensation.
Insert the wand so that the end of
the nozzle is near the side of the jug
(pretend you have split the top sec-
tion into four parts and insert the
nozzle into one of them) and about
one centimetre below the surface of
the milk. Since the milk will start to
expand in volume, you will have to
gradually lower the jug so that the
nozzle is always kept immersed at the
same depth. This process is complete
when the milk reaches a temperature
of about 37°C, or when you can feel
the warmth with your hand. You can
use the thermometer too (code PL107
- not included).
Processing the milk
This phase is very important to make
the cream thick, with a fine texture
and a shiny surface.
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