Lelit Grace Mode D'emploi page 21

VIP Line - Grace - PL81T · Victoria - PL91T
Cappuccinos
There's nothing better than a cappucci-
no to start your day. Although they are
made and served everywhere, few peo-
ple know how to make one properly.
20
Making the coffee is only part of this
complex procedure. The froth often
creates major problems, but thanks to
the steam wand on our machine, with
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 cap-
puccino.
Fresh whole milk provides a smoo-
ther, 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 jug, on the other hand, is one
made of stainless steel, provided with
a spout, such as Lelit models (codes
PL101 PL102-not included).
The level of milk should never exceed
half the volume of the jug.
Frothing the milk
Before using the steam wand, some
steam should be released for about two
5°C
100ml
seconds, as it always contains some wa-
ter due to condensation.
Insert the wand so that the end of the
nozzle is near the side of the jug (pre-
tend you have split the top section into
four parts and insert the nozzle into one
of them) and about one centimetre be-
low 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 com-
plete when the milk reaches a tempera-
ture of about 37°C, or when you can feel
the warmth with your hand. You can use
the thermometer too (code PL107 - not
included).
Processing the milk
This phase is very important to make
the cream thick, with a fine texture and
a shiny surface.