La Marzocco mini Serie Manuel page 14

even monitored by professional baristas
around the world.
3. Dispensing steam.
In order to allow for any condensed water
in the wand to be released ALWAYS allow
some steam to be discharged by turning on
the valve before inserting the steam wand
into the pitcher of liquid to be heated.
Dip the steam wand into the liquid to be
heated. Rotate the steam knob to activate
the steaming process.
The steam valve has a variable flow control.
The steam valve will lock in the fully on
position only.
The steam will transfer heat to the liquid
raising its temperature. Be careful not to
allow liquid to overflow in order to avoid
severe burns.
Steaming milk for cappuccinos and
other beverages is very easy but making
it just right requires some skill. Please
experiment with various techniques to find
the best method for your milk. You can
find many discussions about the steaming
of milk on the internet.
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NOTE:
It is important to have a sufficient
volume of liquid in the steaming pitcher.
Therefore if you intend to steam small
amounts of milk it is necessary to use a
small pitcher. If you intend to steam larger
quantities of milk then it is necessary to
use a larger steaming pitcher.
Using too little milk in a steaming pitcher
can allow the milk to be "blown out" of the
pitcher. A good rule to follow is to fill the
steaming pitcher only half full of liquid.
NOTE:
In order to prevent the heated liquid
from being sucked back into the steam
boiler it is recommended that you purge
the steam system after heating any liquid.
Purge the system by opening the steam
valve for a few seconds to allow steam to
escape to the atmosphere from the end of
the steam wand.
4. Dispensing hot water.
You may dispense hot water by using the
hot water nozzle. To dispense hot water
rotate the left knob (see Fig.1 page 8).
This knob commands the hot water delivery.
Figure 5 - Hot Water Knob