24
ESPRESSO PREPARATION
IMPORTANT!
Make sure that there is always enough water in the tank.
• Dry the group handle after preparation.
• Grinding coffee directly into the strainer support.
• Firmly press on the coffee grounds using the enclosed tamper.
• The distance between the upper edge and the coffee grounds should be ap-
prox. 3 mm.
•
Wipe off excessive coffee grounds from the edge and clamp in the strainer
support.
• Place one or two cups underneath the outlet.
• Turn the rotary knob to the left. The unit will start the brewing process.
• Turn the rotary knob back to centre position when the requested amount of
coffee is reached. Remove the group handle.
• Hold the strainer insert in place with the help of the strainer holder and tap the
coffee grounds into a pomace tray (not included).
• Switch off the unit using the mains switch.
MILK FROTHING WITH PANNARELLO
If the unit is switched off, switch it back on again.
• Fill half of the milk jug with cold milk.
• Hold the steam distributor above the drip tray.
• Turn the rotary knob to the right.
• Allow condensation to escape and wait a short moment for steam to go away.
• Turn the rotary knob back to centre position.
• Swivel the steam distributor outward.
• Dip the steam distributor just below the surface of the milk in the milk jug and
hold the milk jug slightly at an angle.
•
You can use the narrow spout as a guide.
• Turn the rotary knob to the right.
• Turn the rotary knob back to centre position as soon as the milk jug gets to hot
to be held.
• Do not froth the milk for more than 60 seconds to prevent the milk from over-
heating.
• Pull the steam distributor out of the milk jug.
• After frothing, gently swivel the milk jug in a circle and gently tap the bottom
of the jug onto the tabletop to lift in coarse air bubbles and distribute the milk
foam evenly.
•
Remove the Pannarello after sufficient cooling. Clean the steam distributor using
a damp cloth.
Caution: Both the Pannarello and the steam distributor can
still be very hot immediately after use.
