Ascaso BARCELONA BABY T Manuel De L'utilisateur page 22

Remember not to heat the milk to more than 75ºC. From this temperature the milk will
be blanched and lose its properties for the cappuccino.
Once the operation is finished, turn the knob (7) to close the steam outlet.
ADVICE: The espresso is extracted at 75-80ºC. The milk is textured and hot between
55ºC-70ºC. It is important to keep these temperatures when serving, so the cups must
be heated using the cup-warmer zone of the coffee maker. If this is not possible, warm
the cup with hot water before using it.
Once we have the hot and textured milk, we are ready to serve it in the cup, adding it to
our espresso base.
POSSIBLE PROBLEMS.
The cream can be excessively thin and without consistency.
1) One of the reasons may be that the milk had already warmed up in advance.
2) The milk has been heated too much (the steam tube is placed deeper in the jar
and the milk is heated without letting the air circulate on the surface) before having
achieved the desirable texture. We have not done step 1 correctly: TEXTURING and we
have not let the air work the milk.
Attention! If you have used the steam or water service for a long period without
interruption and observe that the output pressure drops, wait a few moments for the
boiler to recover. The optimum pressure is 1 / 1.5 bar.
IMPORTANT!
After each use it is advisable to let steam out for 5 seconds to clean
the duct and prevent it from becoming clogged. To clean the absorption
holes (A) you can use a clip. Make sure that the tube is free of obstacles.
12 - Preparation of hot water
Put a cup or container under the water outlet. Turn on the hot water outlet switch (9) to
get water. Turn the switch off to stop the water coming out when you have obtained the
desired amount.
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Texture Heating