Ascaso BARISTA T Manuel De L'utilisateur page 19

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IMPORTANT!

Texture requires working under the surface of the milk and heating requires work-

ing deeper.

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 (9) 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: TEXTURAR 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.

MAN.31 V13 MANUAL BARISTA T 2023_EN_ES_DE_FR.indd 19

Texture

Heating

18/10/2023 11:23:27