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284 SI SEM 1100 D3
12) Ko ima spenjeno mleko želeno gostoto in temperaturo, zaprite nastavitev
pare 7 (do konca v smer » «).
13) Šele takrat šobo izvlecite iz mleka.
14) Ravnajte, kot je opisano v poglavju »Čiščenje penilnika mleka«.
OPOMBA
Za pripravo kapučina vedno uporabite večje skodelice kot za espresso,
saj boste dolili spenjeno mleko.
15) Kapučino pripravite enako kot espresso (glejte poglavje »Priprava espres-
sa«, segrevanje pa ni več potrebno). Vseeno pa pustite, da izteče pribl.
dvojna količina vode kot pri espressu (pribl. 40 ml).
OPOMBA
Če tipko »Espresso« 3 pritisnete takoj po penjenju mleka, bodo morda
istočasno utripale vse kontrolne lučke. To pomeni, da je naprava prev
segreta za izdelavo optimalnega espressa. Takrat lahko vseeno nadaljujete
pripravo espressa ali pa napravo pustite, da se ohladi. Ko kontrolna lučka
»Espresso« t znova sveti neprekinjeno, je doseženo optimalno temperaturno
območje za espresso.
16) Napravo izklopite s stikalom za vklop/izklop 1.
OPOMBA
Če tipke »Espresso« 3 ali »Para« 4 ne pritisnete pribl. 30 minut, se
naprava samodejno izklopi.
17) Zdaj vlijte spenjeno mleko v prej pripravljeni espresso. Kapučino je pripravljen.
Dodate lahko sladkor po okusu ali ga posujete s kakavom v prahu.
OPOMBA
Penilnik mleka 0 po vsaki uporabi obvezno očistite. V zvezi s tem upoštevajte
poglavje »Čiščenje in vzdrževanje«.
Nasveti za popoln espresso
Eden od najpomembnejših dejavnikov za dober espresso je tako imenovani čas
ekstrakcije (izločanja) oziroma čas pretoka, torej obdobje stika med mleto kavo
in vročo vodo, dokler pripravljena kava ne steče v skodelico.
Čas ekstrakcije je odvisen predvsem od količine in finosti mlete kave ter njene
kompaktnosti. Bolj ko je mleta kava fina in kompaktna, počasneje se voda
pretaka skozi.
Če opazite, da espresso nima želenega okusa ali videza, lahko sami vplivate
na čas ekstrakcije.
Če je krema posebej svetla, nima veliko konsistence in hitro izginja, je pretok
espressa potekal prehitro; v tem primeru govorimo o premajhni ekstrakciji.
287


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