KitchenAid KES2102ER Manual download pdf (Page 22)

22

Preparing Cappuccino

Preparing Café Latte

• The Italian word Cappuccino is derived

from Capuchin, an order of monks who

wear garments the color of this most

popular espresso drink. A standard

Cappuccino is a combination of steamed

milk and espresso that’s capped with a

layer of frothed milk; it’s usually served

in a bowl-shaped cup of 6 to 7 ounce

volume.

• A basic Café Latte is a single shot (1 oz.)

of espresso topped with 8 to 10 ounces

of steamed milk and about 1/4-inch of

foamed milk. Lattes are often avored

with 1 to 2 ounces of syrup, the most

popular being almond and hazelnut. If

you use chocolate syrup and garnish the

drink with whipped cream and chocolate

shavings, you’ll have that chocolate and

coffee lover’s dream, the Café Mocha.

• To prepare a Café Latte, you will need

a pitcher larger than the one supplied

with the Espresso Machine. A 16 ounce

capacity pitcher is perfect. Fill the pitcher

• To prepare Cappuccino, froth and steam

the milk before brewing the espresso.

This allows the froth to gel slightly and

fully separate from the milk. Once the

milk is prepared, brew a single shot

(1 oz.) of espresso into a Cappuccino

cup, then pour the frothed and steamed

milk into the cup with a gentle shaking

motion. For a show-stopping ourish, top

your Cappuccino with nutmeg, cinnamon,

chocolate powder, or chocolate shavings.

1/2 full with cold milk. The steaming

technique for Lattes is almost the same

as Cappuccino, except the goal is to

impart a velvety texture to the milk while

minimizing froth. Keep the frothing nozzle

deeper in the milk so the milk volume

expands more slowly. No large bubbles

or froth should form.

• Once the milk is prepared, brew the

espresso into a Latte mug, add the syrup

if any, and gently ll with steamed milk.

Barista tips

When brewing multiple shots:

• Use a towel to clean and dry the lter

basket before lling with coffee. This will

help to achieve even coffee extraction.

To maintain the proper brewing

temperature, it is important to keep the

brew group warm, so:

• Do not rinse the portalter with tap water

– doing so will cool the lter. It’s best to

wipe leftover grounds from the lter

with a towel.

• When you’re busy with other tasks, like

grinding coffee or frothing milk, keep the

empty portalter warm by attaching it to

the brew head.

• Clean the frothing arm and nozzle

immediately after use. See “Care and

Cleaning” section.

• Lower fat milks are generally easier to

froth. Skim milk can be tricky because it

froths very easily, with a tendency to form

large bubbles and dry peaks that mar its

texture. Ultimately, the choice of milk is

a matter of experimentation and taste.

The most important factors in producing

a superior froth are experience and good

refrigeration: the colder the milk you use,

the better.

TIPS FOR GREAT RESULTS

1 ... 21 22 23 ... 100

Comments to this Manuals

No comments