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Cappuccino

The manual: espresso in a large cappuccino cup, frothed milk on top.

Pull a double shot into a 150 to 180 ml cup.
Press the steam button. When the steam light comes on, clear the wand into the tray.
Froth about 120 ml of cold milk, nozzle just under the surface, for 5 to 8 seconds until it has grown by about half.
Push the nozzle deeper and heat to 60 to 65 °C, when the jug is too hot to hold. Close the knob.
Tap, swirl and pour into the middle, leaving 1 to 1.5 cm of foam on top.
Switch steam off and cool the boiler before the next coffee.