Cappuccino

Cappuccino

The manual's cappuccino: a third espresso, the rest frothed milk.

1. Pull a double shot into a 150 to 180 ml cup.
2. Press the steam button and purge the wand 3 times as the manual says.
3. Steam about 150 ml of cold milk in a 350 ml jug, stretching for 5 to 8 seconds so it grows by about half.
4. Sink the tip and spin it to 60 to 65 °C. Close, purge and swirl.
5. Pour into the middle of the cup, then let the foam fall in or spoon it on: about 1 to 1.5 cm on top.
6. Switch steam off and refill the boiler before the next shot.

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