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7. As the froth expands, it will be necessary to lower the pitcher. This is called the stretching phase of frothing. 8. When the frothed milk has expanded to about 3.4 the volume of the pitcher, lower the frothing nozzle into the pitcher to finish steaming (heating) the milk. Keep the pitcher tilted to maintain a whirling motion in the milk. Steam the milk until it’s between 140 and 165 degrees Fahrenheit. (At these temperatures, the pitcher will be very warm to the touch.) Avoid scalding the milk, which occurs at 175 degrees. 9. Before removing the frothing arm from the milk, close the Steam Dial by turning it clockwise until it stops. This prevents splattering. • Clean the frothing arm and nozzle immediately after use. See “Care and Cleaning” beginning on page 23. • Lower fat milks are generally easier to froth. Skim milk can be tricky because it froths very easily, with a tendency to form large bubbles and dry peaks that mar its texture. Ultimately, the choice of milk is a matter of experimentation and taste. The most important factors in producing a superior froth are experience and good refrigeration: the colder the milk you use, the better. Preparing Cappuccino The Italian word cappuccino is derived from Capuchin, an order of monks who wear garments the color of this most popular espresso drink. A standard cappuccino is a combination of steamed milk and espresso that’s capped with a layer of frothed milk; it’s usually served in a bowl-shaped cup of 6 to 7 ounce volume. 20 To prepare cappuccino, froth and steam the milk before brewing the espresso. This allows the froth to jell slightly and fully separate from the milk. Once the milk is prepared, brew a single shot (1 oz.) of espresso into a cappuccino cup, then pour the frothed and steamed milk into the cup with a gentle shaking motion. For a show-stopping flourish, top your cappuccino with nutmeg, cinnamon, chocolate powder, or chocolate shavings. Preparing Cafe Latte A basic Cafe Latte is a single shot (1 oz.) of espresso topped with 8 to 10 ounces of steamed milk and about 1.4-inch of foamed milk. Lattes are often flavored with 1 to 2 ounces of syrup, the most popular being almond and hazelnut. If you use chocolate syrup and garnish the drink with whipped cream and chocolate shavings, you’ll have that chocolate and coffee lover’s dream, the Cafe Mocha. To prepare a Cafe Latte, you will need a pitcher larger than the one supplied with the espresso machine. A 16 ounce capacity pitcher is perfect. Fill the pitcher 1.2 full with cold milk. The steaming technique for lattes is almost the same as cappuccino, except the goal is to impart a velvety texture to the milk while minimizing froth. Keep the frothing nozzle deeper in the milk so the milk volume expands more slowly. No large bubbles or froth should form. Once the milk is prepared, brew the espresso into a latte mug, add the syrup if any, and gently fill with steamed milk. FEATURES AND OPERATION 21 DISPENSING HOT WATER Hot water can also be dispensed from the frothing arm. This provides a convenient way to make Americanos, tea, or hot chocolate. Filling a demitasse with hot water is also a great way to warm it before brewing espresso. NOTE: Always dispense hot water into an empty container – dispensing into a cup or pitcher containing other ingredients may cause splattering. 1. Press the On/Off Power Switch to turn the espresso machine on. 2. Wait until the espresso machine has reached operating temperature; this will take about 6 minutes. When the frothing boiler temperature gauge needle climbs into the “ready” zone, the espresso machine is ready to dispense hot water. 3. With the frothing arm pointed into an empty cup, open the Steam Dial by turning it slowly counter-clockwise. Then press and hold the Hot Water Button to dispense water. NOTE: Residual frothing steam may exit the nozzle before water dispenses. It may take several seconds for water to begin flowing from the nozzle. 4. When the desired amount of water has been dispensed, release the Hot Water Button and close the Steam Dial by turning it clockwise until it stops. 22 CARE AND CLEANING Keeping the PRO LINE™ Series Espresso Machine clean is vital to brewing the best espresso possible. Stale coffee oils on the portafilter, filter baskets, and shower screen will ruin the flavor of the most expertly prepared coffee, and any milk left on the frothing arm should be removed. Before Cleaning the Espresso Machine 1. Turn off the espresso machine. 2. Unplug the espresso machine from the wall outlet, or disconnect power. 3. Let the espresso machine, and any attached parts or accessories, cool. Cleaning the Frothing Arm and Nozzle The frothing arm and nozzle should always be cleaned after milk is frothed. 1. Remove the frothing sleeve from the frothing nozzle by pulling it downward. The frothing sleeve can be washed in warm, soapy water. Make sure any openings in the sleeve are free of residue. 2. Wipe the frothing arm and nozzle with a clean damp...

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