1. Fill the clean up to about a third of milk.

2. Open the flow valve briefly to blow the first condensate from the steam spout. Turn off the steam really comes out.

3. Hang the steam spout into the jug to a few centimeters above the ground and turn the tap.

4. After two seconds, if the situation is stable, the steam nozzle upward to just below the surface.

5. Try to pull the milk as it were, upward by pressing and holding the spout just below the surface, and then the can to move gently up and down. , The specific sound occurs when the steam again briefly rises above the milk surface. The volume increases rapidly. Strive the bubbles as small as possible.

6. Keep your free hand constantly at the side of the can to feel the temperature. As soon as, the temperature of the warm milk upper hand, and the upward movement of the spout should be deep in the milk.

7. Make sure now that the milk by the steam pressure is spinning in a vortex. The volume continues to rise, and the milk is very airy but remains easily pourable. The bubbles should be so small that they are almost impossible to see. Turn the steam stall immediately closed when the can is so hot that it almost does not touch anymore. This is at 70 degrees. This temperature must not be exceeded! Above this temperature, the milk turns of such a structure that the foam collapses immediately. Approaching the boiling point is also clearly audible on rising throb and hum. If that happens, the milk is only useful if heated milk. If there are still some big bubbles sitting, put the can down hard a few times so that these bubbles burst open by the shock. Ideally, when frothing milk is simultaneously done with the espresso in the large cappuccino cup. Which espresso is itself also beautiful with a full crema.

8. a border must first occur before the casting of the foam (from the center) to which the cappuccino owes its name. After pouring of the foam is created there by this process, which is ideal as a cappuccino with the well is a ratio of 1/3 coffee, hot milk and 1/3 1/3 frothed milk. The hot milk under the foam may also be used for a caffelatte by the foam during the pour to stop. It is wise to have a cooling of the milk as close to the espresso machine. Ensure that there are three or more cans of milk to always make cappuccino with cold milk. Fill the can after pouring the milk equivalent in with cool milk and put it back in the refrigerator. Rotate the jars in the refrigerator to always be able to start fresh milk.