Ascaso BAR 1GR POD Manuel De L'utilisateur page 21

The density of the cream must be uniform and
there must be no separation from the liquid, or
holes or bubbles.
Preparation
• The pressure gauge
pressure of 1.2/1.5 bar. The boiler is ready to
dispense water and steam (approx. 20-22 min.)
• Turn the steam control knob
for a little water to come out of the nozzle after
setting the steam function running. We there-
fore recommend that you place the nozzle in
the drainage tray.
10
• Put the nozzle in the milk to be heated. Fill
the jug up to 1/3 capacity.
1. TEXTURE: Obtaining cream
To obtain what is known as a "velvety" consist-
ency, place the frother nozzle just beneath the
surface of the milk.
Turn the steam control knob and move the noz-
zle at different angles (constantly under the
surface of the milk) to attain an emulsion with
the air circulation. Once textured, the milk may
double its volume.
7
will indicate a boiler
9
. It is common
Remember to move
the jug and the
steam nozzle very
close to the surface
of the milk. Upon
completion of this
operation, the milk
will be textured but
still cold.
2. TEMPERATURE: Heating the milk
Once you have
obtained the tex-
ture, submerge the
10
steam nozzle
as far as you can
into the jug. Move
the jug in circles to
heat the milk until it
reaches the temper-
ature you want.
Attention! Texturing should be done immedi-
ately beneath the milk's surface, while the noz-
zle should be placed deeper for heating.
Texturing
Remember, do not heat to more than 75ºC.
Beyond this temperature you will scald the milk
and it will not be suitable for cappuccino.
When the operation is complete, turn the knob
9
to close the steam dispenser.
Tips. The espresso is extracted at 75-80°C.
The milk is textured and heated to between
55-70°C. It is important to maintain these tem-
peratures for serving. The cups should there-
fore be warmed on the coffee machine's cup
warmer. If this is not possible, heat the cup with
hot water prior to use.
Once the milk is hot and textured, it is ready
to be served in the cup by adding it to the es-
presso base.
ascaso
Heating
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