User manual PALSON CAPRICE

[. . . ] 6-litre water tank Mode selector Steam wand Removable grate and drip tray Non-slip rubber feet Single shot filter basket One cup filter basket Two cup filter basket Nozzle Plateau pour préchauffer les tasses Témoin lumineux indicateur de «chauffage» Sélecteur de vapeur/eau chaude Interrupteur de «mise sous tension» Porte-filtre Cuillère doseuse Tasseur Réservoir d'eau de 1, 6 litres Sélecteur de fonctionnement Buse de vapeur Bac récolte-gouttes et grille démontables Pattes en caoutchouc antidérapantes Filtre pour monodose. 15 Bar pump The coffee maker is equipped with an Italian-designed and made pump which delivers a 15 BAR pressure required to fully extract the oils, coffee solids and aroma. Crema system The Italian-designed crema system consists of a doublebottomed filter which creates an additional return pressure and a stabilizing baffle which helps maintain the temperature and uniform espresso flow. Thermoblock heating system The Thermoblock heating system heats the water, making sure that it is at the temperature required for each function. [. . . ] Turn the mode selector clockwise to the espresso setting to start brewing and turn back to the off position to stop it (22). Use the handle to remove the filter holder from the water outlet (23). Tip: Each time after using the espresso coffee maker, we recommend you flow a small quantity of water through the water outlet as this will flush out any remains of old coffee that may have stuck to the bottom surface of the water outlet. Simply turn the mode selector to the espresso setting and allow a small quantity of water to flow through. iNSTRUCTIONS FOR FROTHING THE MILK Milk is frothed by injecting steam into it. The steam does two things: first, it heats the milk, and second, it mixes air with the milk to form an "emulsion" of minute bubbles to give a velvety smooth texture. Just as for making a perfect espresso, perfecting the art of frothing the milk needs time and practice. Tip: Remember that the espresso is the foundation of all other coffee drinks and the milk is the variable. Before preparing to froth the milk, make sure that the "steam/hot water" switch is in the steam setting . The quantity of milk that will be required will depend on the number of cups being made or the size of the frothing jug. Pour cold, refrigerated milk into a stainless steel jug up to between 1/2 and 2/3 of its volume. With the steam wand placed over the drip tray, turn on the steam function by turning the mode selector to the steam setting (25). When it has fully drained, turn off the steam by turning the mode selector to the off position (26). Place the steam wand in the milk so that the nozzle is about one centimetre underneath the surface and turn on the steam function by turning the mode selector to the steam setting (28). Tilt the jug so that the steam wand rests against the jug spout and lower the jug until the steam nozzle tip is just below the surface of the milk. Note: Do not allow the steam to exit in irregular jets as this will produce a highly aerated foam with large bubbles. If this happens, raise the jug so that the steam nozzle is deeper in the milk. As the steam heats and froths the milk, the level starts to rise in the jug. When this happens, keep a watch on the level and lower the jug so that the tip of the steam nozzle is just below the surface. Once the foam has been formed, straighten the jug until the steam nozzle is in the centre of the milk (30). Turn off the steam immediately when the milk has heated to between 60-65ºC, turning the mode selector to the off position (31). Drip tray and grate Take out the grate and the drip tray at regular intervals to empty them (36) (37). [. . . ] TROUBLESHOOTING GUIDE PROBLEM The coffee comes out through the sides of the filter holder. POSSIBLE CAUSE The filter holder has not been attached correctly or is not tight enough. Clean around the top edge of the filter and rinse the water outlet to remove any coffee particles. Use a coarser coffee grind and make sure that the filter is not overfilled. [. . . ]