Lelit Elizabeth Manual De Instrucciones página 21

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 smoo-
ther, 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 jug, on the other hand, is
one made of stainless steel, provided
with a spout, such as Lelit models (co-
des PL101 PL102-not included).
The level of milk should never exceed
half the volume of the jug.
Frothing the milk
Before using the steam wand, some
steam should be released for about
two seconds, as it always contains
some water due to condensation.
5°C
100ml
Lelit Espresso - English
Insert the wand so that the end of
the nozzle is near the side of the jug
(pretend you have split the top sec-
tion into four parts and insert the
nozzle into one of them) and about
one centimetre below the surface of
the milk. Since the milk will start to
expand in volume, you will have to
gradually 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 PL107
- not included).
Processing the milk
This phase is very important to make
the cream thick, with a fine texture and
a shiny surface.
Insert the wand all the way down and tilt
the jug to create a vortex. Heat the milk
to the desired temperature, without ex-
ceeding 65°C. Close the steam.
Prepare the milk by first tapping the jug
on the countertop to remove any air
bubbles and then rotating it to keep the
milk and froth well amalgamated. The
final result should be a smooth, creamy
surface without any bubbles.
Pouring the milk
You should leave the milk to settle for
EN
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