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en-us Basic Operation
7.4 Slow Brew and Cold Brew
Slow Brew and Cold Brew are slowly
brewed beverages that your appliance
dispenses in a pulsating beverage flow
that is not continuous. This type of
coffee preparation exists as a hot and
a cold version. Dispensing the
beverage takes several minutes.
Note: Fill the water tank with fresh,
cold, non-carbonated drinking water
before dispensing drinks.
7.5 Dispensing a coffee drink
with milk
Learn how to prepare a latte
macchiato by following this example.
WARNING
The milk system becomes very hot.
Never touch the milk system when it
▶
is hot.
Allow the hot milk system to cool
▶
down before touching it.
Requirements
¡ The milk inlet tube with the suction
pipe is connected to the milk
system.
¡ The suction pipe is immersed in
milk.
Place a glass underneath the
1.
beverage dispenser.
Press "Classics".
2.
Select and press the beverage
3.
symbol for latte macchiato.
Press "Start".
4.
To stop dispensing the beverage
‒
completely, press "Stop".
1
Depending on the appliance specifications
20
To only stop the current
‒
dispensing step, press "Skip".
After preparing the beverage, the
milk system will automatically clean
itself with a short jet of steam.
a The beverage is prepared and then
runs into the glass.
Notes
¡ If you do not change any settings for
approx. 30 seconds, the appliance
will exit settings mode.
¡ The appliance saves the settings
automatically.
¡ Do not use creamers.
Tips
¡ You can also pre-heat cups before
dispensing using hot water or the
1
cup heater
.
¡ You can also use plant-based
alternatives to milk, e.g. soy milk.
¡ The quality of the milk froth depends
on the type of milk or plant-based
alternative used.
7.6 Dispensing two cups at
once
Depending on your beverage, you can
make 2 cups at the same time.
Note: If the "doubleShot" or
"tripleShot" function is active, the
function for dispensing two cups at
once is not possible.
Press
.
1.
a The display shows the setting
Place two cups on the left and right
2.
underneath the beverage dispenser.
Press "Start".
3.
.
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