Handleiding Gaggia RI9480 SIN035UR - New Classic (pagina 19 van 100) (Nederlands, Duits, Engels, Frans, Italiaans, Spaans, Pools)

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10. When the cups are 3/4 full, press the brew button

again (Fig.1-1).

The coee 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 (g.11).

To brew another espresso, slowly and carefully remove

the lter holder, moving it to the left. Be careful not to

burn yourself with the water left on the coee grounds.

Once the lter holder has been removed, some water will

still drip. This is due to the water pressure in the system.

Remove the grounds from the lter and any residues from

the screen (Fig.16).

Note. Keep the clean lter 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 coee pods, remember to only use the tradi-

tional 1 cup lter (Fig.6).

Follow the instructions to make an espresso with ground

coee using the single-dose pre-ground coee pod in-

stead of ground coee. Insert the pod into the lter holder

(Fig.1-17); make sure that the paper of the pod does not

stick out of the lter 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 eort you will

become experts in preparing cappuccino.

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 coee".

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-lled 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).

4219-465-02441 MANUAL GAG. CLASSIC-2019 RI9480 EU V_3.indd 15 31/01/2020 12:43:01

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