6.When the espresso has stopped flowing into the carafe, turn the control knob to the “OFF” position. Unplug the power cord and allow the machine to cool. Do not remove reservoir cap or brew basket until the pressure in the machine has been released. Follow procedures in the section marked “CAUTION: PRESSURE” on Page 6.
CAUTION: Do not remove reservoir cap or brew basket at any time while the appliance is under pressure or until the appliance has cooled down. Follow the procedures marked “CAUTION: PRESSURE” on Page 6 to relieve the pressure before removing the reservoir cap or brew basket.
7.After the machine has cooled down and all pressure has been relieved, remove the brew basket from the brew head. Using the retainer clip to secure the filter in the filter holder, turn the brew basket upside down to empty. Rinse the filter and brew basket with water.
CAUTION: The metal parts of the brew basket might still be very hot. Make sure to use the filter retainer clip when discarding the grounds. Cool these parts by running under cold water.
8.For cleaning instructions, refer to Page 11.
HOW TO MAKE CAPPUC CINO
Cappuccino is espresso topped with steamed and frothed milk. Frothing milk for cappuccino takes practice. Do not be discouraged if it is not perfect the first time. The milk should be half steamed (bottom of pitcher) and half froth (top of pitcher). It may take a few times before you perfect this process.
For best results, we recommend frothing the milk in a separate pitcher and pouring the milk into your coffee. The milk and pitcher should be cold. Do not use a pitcher which has just been washed in warm water. We also recommend a stainless steel frothing pitcher and a beverage thermometer, if you own one, for preparing the best froth and steamed milk.
1.The first step in making cappuccino is to make espresso. Therefore, fill the glass carafe with cold water to the designated marking for the desired number of servings. Never use warm or hot water to fill the water reservoir. (See Chart from “How to Brew Espresso” on Page 8)
2.Follow steps 1 – 5 in “Brewing Espresso” on Page 8.
3.Fill a small stainless steel or ceramic pitcher 1/2 full with cold milk and set next to machine. Skim or 2% milk will be the easiest to froth.
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