Making Cappuccino
1.Cappuccino is a mixture of espresso coffee, milk and frothed milk. Fill a deep, narrow metal pitcher 1/2 full with fresh, cold milk and set next to the espresso/cappuccino maker.
2.Place the frothing booster tip up over the end of the steam jet. Follow Steps 1 through 9 on page 4 for making espresso.
3.When the coffee starts to flow into the carafe, hold the pitcher by the handle and bring up to the steam jet. Insert froth booster
tip just under the surface of the milk. Turn the function knob
gradually to 
and froth the milk. Move the pitcher in a slightly circular motion.
REMINDER: Before frothing milk, make sure the tip of the froth boother tip is just under the surface of the milk. Otherwise, splat- tering may occur.
4.After frothing, turn the function knob to “BREW,” to allow the appliance to complete the espresso making process.
5.Remove the pitcher from the steam jet.
6.When the coffee has stopped flowing into the carafe, turn the function knob to the “OFF” position.
7.BEFORE REMOVING THE FILTER HOLDER OR THE SAFETY
LID, TURN THE FUNCTION KNOB TO 
AND WAIT UNTIL NO FURTHER STEAM EMERGES FROM THE STEAM JET. This will allow any extra steam to be released and will clean the steam jet of any excess milk. Then turn the function knob back to the “OFF” position.
8.Serve the hot, frothy milk by spooning it on top of your cup of espresso. The froth will not readily pour from the container, since it separates from the heated milk.
The best frothed milk is obtained when fresh, cold, skim milk is used. When frothing milk, the volume of milk will double.
The top half will be frothed, the bottom half will be milk. Fill a cappuc- cino cup 1/3 full of freshly brewed espresso coffee. Pour in an equal amount of warm milk and top with frothed milk.
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