Lelit Mara Serie Mode D'emploi page 19

Cappuccinos
There's nothing better than a cappuc-
cino to start your day. Although they
are made and served everywhere, few
people know how to make one prop-
erly.
Making the coffee is only part of this
complex procedure. The froth often
creates major problems, but thanks to
the steam wand on our machine, with
a few suggestions and a little practice
you'll soon be making cappuccinos
just like in the coffee bars!
Milk and jug
You need 100 ml of milk to make a
cappuccino.
Fresh whole milk provides a smoother,
creamier and tastier froth. Milk will not
froth at over 65°C, so cold milk from
the fridge should be used to allow
more time for it to froth. The best jugs
to use are made of stainless steel and
have a spout, like the Lelit jug (codes
PLA301L – PLA301M – PLA301S – not
included). The jug should never be
more than half filled with milk.
Frothing the milk
Before using the steam wand, some
steam should be released for about
5°C
100ml
Lelit Espresso - English
two seconds, as it always contains
some water due to condensation.
Insert the wand so that the end of the
nozzle is near the side of the jug (pre-
tend you have split the top section
into four parts and insert the nozzle
into one of them) and about one cen-
timetre below the surface of the milk.
Since the milk will start to expand in
volume, you will have to gradual-
ly lower the jug so that the nozzle is
always kept immersed at the same
depth. This process is complete when
the milk reaches a temperature of
about 37°C, or when you can feel the
warmth with your hand. You can use
the thermometer too (code PLA3800
– not included).
Processing the milk
This phase is very important to make
the cream thick, with a fine texture
and a shiny surface.
EN
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