If you are a connoisseur of real espresso, or if you like to treat yourself to a cappuccino with the most delicate foam, then you definitely need to buy a carob coffee maker. The cooking process is very simple and goes as follows:

  1. fill the boiler with water;
  2. Pour the required amount of coffee into the cone and carefully tamp (this point is very important and the taste of the drink directly depends on the correct execution of the process).

After turning on the coffee maker, steam passes through the coffee powder, and the finished drink is poured into a container that can be preheated to achieve the maximum taste effect. At the same time, in an espresso coffee maker, not only a strong drink is obtained, but also a thick lush foam, which is very much appreciated by lovers of this nuance.

Preparing cappuccino in a coffee maker

Making a cappuccino is quite simple, but you still need to get used to this process.

  1. First of all, you need to brew a portion of espresso coffee and place it in a sufficiently capacious cup.
  2. We take a tall jug and pour the required portion of milk. The fatter the milk, the easier it will foam.
  3. Turn on the device and warm it up. To dump water that could have formed in the cappuccinatore, turn on the steam supply for a few seconds by moving the steam tap to the side.
  4. We lower the cappuccinatore into milk so that the spout reaches almost to the bottom, turn on the device and slowly raise the spout of the steamer up to whip the foam. It is on the surface that steam, milk and air combine, resulting in a lush mass. Saturated with air, heated milk doubles in volume and acquires a sweet creamy taste.
  5. By slightly tilting the container, you can increase the speed and intensity of bubbling.
  6. When a sufficient amount of foam is formed, turn off the steam valve.

The correctness of the preparation of the drink is checked as follows: pour a little sugar on the surface of the foam. If the sugar holds, then the foam is beaten well enough. The temperature of coffee for serving should be approximately 60-70 degrees.

If the foam did not work out, then most likely you overheated the milk or whipped it not at the very edge, but deeper.