MODEL: KPES100
ESPRESSO MAKER
ADVANCED OPERATION
Frothing - Steaming - Cappucino - Cafe Latte - Hot Water
FROTHING AND STEAMING OF MILK
Frothing and steaming milk requires a bit
of practice, but one's skills will develop quickly with a well engineered
design like the Pro Line Espresso Maker. The KPES100 machine has all the
tools you need with an 8.5 ounce stainless steel pitcher shaped especially
for frothing, a frothing arm that adjusts horizontally and vertically for
a comfortable working position, a frothing nozzle designed to enhance frothing
and a steam dial that lets you precisely control the volume of frothing
steam. NOTE: Skim Milk will produce a froth more easily than Whole Milk,
but may be inconsistent. A superior froth will normally occur when the milk
is cold.
1. - Press the "On/Off" power switch
to turn the espresso machine "On".
2. - Wait until the espresso machine has
reached operating temperature; this will take approximately 6 minutes. When
the frothing boiler temperature gauge needle climbs into the "ready"
zone, the espresso machine is ready to froth.
3. - Fill the frothing pitcher 1/3 full with
cold milk.
4. - With the frothing arm pointed into an
empty cup, open the steam dial for a moment to purge excess water from the
line. To open the steam dial, turn it slowly counter-clockwise, to close
the steam dial, rotate it clockwise until it stops.
5. - With the steam dial closed, adjust the
frothing arm so it's in a comfortable working position and submerse the
tip of the frothing nozzle just below the surface of the milk in the frothing
pitcher.
6. - Slowly open the steam dial by turning
it counter-clockwise. The farther the steam dial is rotated, the greater
the volume of steam that will be released. Tilt the pitcher to one side
to create a whirling motion in the milk, keeping the tip of the frothing
nozzle about 1/4 inch below the milk's surface. If large bubbles are being
created or if the milk spatters, the nozzle is being held too high.
7. - As the froth expands, it will be necessary
to lower the pitcher. This is called the s-t-r-e-t-c-h-i-n-g phase of the
frothing.
8. - When the frothed milk has expanded to
about 3/4 the volume of the pitcher, lower the frothing nozzle into the
pitcher to finish steaming (heating) the milk. Keep the pitcher tilted to
maintain a whirling motion in the milk. Steam the milk until it's between
140 to 165 degrees Farenheit. This is very warm to the touch. Avoid scalding
the milk, which occurs at 175 degrees Farenheit.
9. - Before removing the frothing arm from
the milk, close the steam dial by turning it counter-clockwise until it
stops. This will prevent spattering.
PREPARING CAPPUCINO
The Italian word Cappucino is derived from
the word Capuchin, anorder of Monks who wear garments the color of this
most popular espresso drink. A standard Cappucino is a combination of steamed
milk and espresso that's capped with a layer of frothed milk. It is usually
served in a bowl-shaped cup of 6 to 7 ounces.
To prepare Cappucino, froth and steam the
milk before brewing the espresso. This allows the froth to jell slightly
and fully separate from the milk. Once the milk is prepared, brew a single
shot (1 ounce) of espresso into a Cappucino Cup, then pour the frothed and
steamed milk into the cup with a gentle shaking motion. For a show-stopping
flourish, top your Cappucino with nutmeg, cinnamon, chocolate powder or
chocolate shavings.
PREPARING CAFE LATTE
A basic Cafe Latte is a single sot (1 ounce)
of espresso topped with 8 to 10 ounces of steamed milk and about 1/4- inch
of foamed milk. Lattes are often flavored with1 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 Cafe Mocha.
To prepare a Cafe 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 1/2 full with cold milk. The
steaming technique for lattes is almost tha 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 fill with steamed milk.
DISPENSING HOT WATER
Hot water can also be dispensed from the
frothing arm. This provides a convenient way to make Americanos, tea or
hot chocolate. Filling a demitase with hot water is also a great way to
warm it before brewing espresso.
NOTE: Always dispense hot water into an empty
container. Dispensing into a cup or pitcher containing other ingredients
may cause splattering.
1. - Press the "On/Off" power switch
to turn the espresso machine on.
2. - Wait until the espresso machine has
reached operating temperature; this will take about 6 minutes. When the
frothing boiler temperature gauge needle climbs into the "ready"
zone, the espresso machine is ready to dispense hot water.
3. - With the frothing arm pointed into an
empty cup, open the steam dial by turning it slowly counter-clockwise. Then
press and hold the hot water button to dispense water.
NOTE: Residual frothing steam may exit the
nozzle before water dispenses. It may take several seconds for water to
begin flowing from the nozzle.
4. - When the desired amount of water has
been displayed, release the hot water button and close the steam dial by
turning it clockwise until it stops.