Publicidad
Idiomas disponibles
Idiomas disponibles
2.
It is recommended to weigh the coff ee each time it is brewed to ensure the
correct amount of ground coff ee is used, and then use a tamper to press the
ground coff ee.
3.
The level of the pressed coff ee powder should be about 3 mm below the edge
of the fi lter sieve (this is an important factor). Too high or too low a level can
aff ect the extraction pressure and the resulting coff ee quality. Adjust the
amount of ground coff ee accordingly, using either less or more ground coff ee.
4.
The amount of coff ee brewed should be about 30 ± 10 g for a single cup and
60 ± 15 g for a double cup, which can be fi ne-tuned by adjusting the coff ee
powder grind (an important factor).
Frothing milk / preparing a cappuccino
1.
First prepare the espresso in a suffi ciently large cup according to the
instructions in the section: "Preparing a (double) espresso coff ee".
2.
Use fresh, chilled whole milk from the refrigerator (8-10 ℃) and pour 1/3 of
the milk into a milk cup.
Note: Use a stainless steel milk cup with a diameter of no less than 70 ± 5mm,
as the volume of the milk will increase due to frothing.
EN
39
Publicidad
