18
MaraX
- PL62X*
a few suggestions and a little practice
you’ll soon be making cappuccinos
just like in the coffee bars!
Milk and jug
You need 100 ml of milk to make a
cappuccino.
MILK
100ml
5°C
Fresh whole milk provides a smoother,
creamier and tastier froth. Milk will not
froth at over 65°C, so cold milk from the
fridge should be used to allow more time
for it to froth. The best jugs to use are
made of stainless steel and have a
spout, like the LELIT jug (code PLA301S
– PLA301M – PLA301L – not included).
Frothing the milk
Before using the steam wand, some
steam should be released for about
two seconds, as it always contains
some water due to condensation.
2 SEC
Insert the wand so that the end of the
nozzle is near the side of the jug
(pretend you have split the top section
into four parts and insert the nozzle
into one of them) and about one
centimeter below the surface of the
milk. Since the milk will start to expand
in volume, you will have to gradually
lower the jug so that the nozzle is
always kept immersed at the same
depth. This process is complete when
the milk reaches a temperature of
about 37°C, or when you can feel the
warmth with your hand. You can use
the thermometer too (code PLA3800 -
not included).
Processing the milk
This phase is very important to make
the cream thick, with a fine texture and
a shiny surface.
65°C
Insert the wand all the way down and
tilt the jug to create a vortex. Heat the
milk to the desired temperature,
without exceeding 65°C. Close the
steam knob, turning it clockwise.
Prepare the milk by first tapping the
jug on the countertop to remove any
air bubbles and then rotating it to keep
the milk and froth well amalgamated.
The result should be a smooth, creamy
surface without any bubbles.
Pouring the milk
Please remember that steam boost
is active regardless the Xmode the
machine is set in. This means that once
the coffee group lever (14) is lifted and
