Making coffee
Cappuccino
Cold, whole milk is best for creating froth. This higher the fat content the better the froth. Ideally it should be prepared in a cold, stainless steel pitcher.
^Fill a small, cold, stainless steel pitcher a third of the way with cold milk while dispensing espresso.
^Direct the steam nozzle toward the drip tray and slowly turn the steam selector counterclockwise.
Any condensed water in the nozzle will be expelled.
^As soon as steam appears from the nozzle, shut the steam off by turning the steam selector clockwise, to the "o" position.
^Position the steam nozzle just below the surface of the milk in the pitcher and slowly turn the steam selector counterclockwise.
^Move the pitcher in circles until a thick froth appears, then lower the nozzle deeper into the milk to heat the rest.
Do not allow the milk to boil. The foam will collapse and a skin will form.
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