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Lelit Espresso - Français
75
FR
Transformer le lait
Cette étape est importante pour
rendre la crème compacte, à la texture
ne et à la surface brillante.
65°C
Enfoncez la buse au fond et inclinez
le pichet pour créer un tourbillon. Ré-
chauffez le lait jusqu’à obtenir la tem-
pérature désirée sans dépasser 65°C.
Fermez la vapeur. Avec le lait obtenu, ta-
pez d’abord légèrement le pichet sur
un plan pour éliminer toutes les bulles
éventuelles, faites-le tourner avec des
mouvements amples pour que le lait
et la mousse restent bien amalgamés.
Vous devriez obtenir une surface lisse,
crémeuse et sans bulles.
Verser le lait
Le lait doit reposer pendant au moins
trente secondes, donc il est recom-
mandé de le préparer toujours avant
le café. Les proportions du Cappuc-
cino doivent être: un tiers d’Expresso
et deux tiers de lait et de mousse en
parties égales.
coffee
milk
Lorsque vous avez terminé, n’oubliez pas
de décharger un peu de vapeur pour évi-
ter que le lait pénètre dans les orices de
l’embout et de nettoyer la buse avec un
chiffon humide.
Pour consulter le tutoriel,
scannez le Code QR.
Pour lire le code QR, téléchargez l’appli-
cation appropriée que vous trouvez dans
votre store.
49


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