Brewing An Espresso Using Coffee Pods; Preparing A Cappuccino - Gaggia Milano CLASSIC RI9480 Bedienungsanleitung

10. When the cups are 3/4 full, press the brew button
again (Fig.1-1).
The coffee will be more or less intense depending on
the amount of water used and, if prepared following
the correct procedure, it will have the typical hazel-
nut/brown coloured "natural cream".
At the end of the dispensing, the excess water will be
eliminated from the drain pipe (fig.11).
To brew another espresso, slowly and carefully remove
the filter holder, moving it to the left. Be careful not to
burn yourself with the water left on the coffee grounds.
Once the filter holder has been removed, some water will
still drip. This is due to the water pressure in the system.
Remove the grounds from the filter and any residues from
the screen (Fig.16).
Note. Keep the clean filter holder installed on the machine
without tightening it too much, so that the entire brew
unit is always at the correct temperature.
BREWING AN ESPRESSO USING COFFEE
PODS
Note. To use coffee pods, remember to only use the tradi-
tional 1 cup filter (Fig.6).
Follow the instructions to make an espresso with ground
coffee using the single-dose pre-ground coffee pod in-
stead of ground coffee. Insert the pod into the filter holder
(Fig.1-17); make sure that the paper of the pod does not
stick out of the filter holder.

PREPARING A CAPPUCCINO

To prepare a traditional cappuccino, we recommend:
-
using fresh whole milk at a cold temperature, prefer-
ably high quality. The density of the frothed milk will
depend on the milk fat content.
-
using stainless steel, circular, rounded milk jugs,
narrower at the top, with a spout, necessary to make
cappuccino decorations.
The steam wand (Fig.1-14) will dispense all the steam
required to froth the milk without bringing it to a boil.
With two or three attempts and a little effort you will
become experts in preparing cappuccino.
4219-465-02441 MANUAL GAG. CLASSIC-2019 RI9480 EU V_3.indd 15
Before starting, it is important to slightly move the steam
wand outwards in order to insert the jug directly under it
and facilitate the movements required to froth the milk
correctly.
At this point continue as follows:
1. Prepare the espresso in a large cappuccino cup as
indicated in the paragraph "Brewing an espresso
using ground coffee".
2. Press the steam button (Fig.1-3).
3. After 15-20 seconds and when the steam temperature
indicator light (Fig.1-6) turns on.
4. Turn the steam/hot water knob slightly counter-
clockwise to eliminate any condensation from the
wand then close the knob again.
5. Place the jug, half-filled with cold milk, under the
steam wand.
6. Place the steam nozzle just below the surface of the
milk; if it has been inserted too deep, the milk will not
be frothed; if it has not been inserted deep enough,
big bubbles will be produced and then disappear
immediately.
It is important to keep the nozzle not at the centre
but close to the edge of the jug, with an appropriate
angle to produce a stronger vortex (Fig.8-1).
7. Turn the steam dispensing knob (Fig.1-7) counter-
clockwise to let the steam come out. During this phase
there is maximum air absorption and the milk must
be frothed almost cold.
Note. The steam pressure increases as the knob is turned.
Note.
The dispensing operation should last no longer than
60 seconds.
Dispensing steam continuously for more than 60 seconds
can empty the boiler out completely. In this case, continue
as indicated in the section "Loading the circuit".
Note.
To froth the milk correctly, the steam nozzle (Fig.1-23)
must always be in contact with the milk and not with the
froth (Fig.8-2). Therefore, as the layer of froth increases,
the jug must be slightly raised trying to keep the nozzle in
contact with the milk, without touching the bottom of the
jug (Fig.8-A).
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ENGLISH
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