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Machine Features and Attachments

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• Steam-driven units have limited machine choices. The unit comes with a glass carafe. Sometimes it will come with cups and saucers, an instruction video, and a frothing attachment.

• You can buy pumps with built-in grinders, an automatic doser, fully automated brewing process, or devices used to make the preparation process easier.

• Steam Wands eject the steam in order to froth the milk. There are several considerations for steam wands including which side is the wand on, does it move easily, are the knobs user-friendly, and is it easy to clean. The steam wand should always be cleaned after it is inserted into milk and at the end of each day. Allowing the steam wand to soak in water overnight is not advised since some of the dirty water can be sucked into the boiling tank inside the machine.

• Porta-filter is the assembly of the handle, basket and spouts. The porta-filter is always made of metal and should always be warmed before extracting the cappuccino. Pre-heating the porta-filter can be done using the hot water nozzle or water from the group head. It is not recommended that you ever use more than 1-1.5 ounces of water at a time since excess use will cool the hot water reservoir inside the machine. You must learn how to accurately control the temperature at which the cappuccino is brewed. Some people recommend leaving used pucks of cappuccino in the basket to help maintain heat, but make sure you allow about 1 ounce of water to flow out of the head to rinse the screen after pulling each shot.

• The sight glass is used to determine the water content of the steam forced through the steam wand. Most cappuccino machines have an adjustable probe located at the top of the steam boiler that can be pulled in and out to control the steam level. Typically, the water should be at about half the height of the site glass in order to maintain a good vapor pressure, but if the milk is not frothing properly the pressure may be adjusted.

• With a semi-automatic cappuccino machine, the keypad can be used to push a predefined amount of water through the coffee pellet. The keypad is easy and useful, but is not the best way to determine shot size. It is important that you watch as the shot brews and stop the flow of water before the crema turns pale in color. This keeps that delicate flavor of the cappuccino from being ruined. Normally, there is an on/off switch next to the keypad that should be used instead of the keypad. Shots are typically 1-1.5 ounces instead of the 2 ounces that you are normally served.

• The boiler pressure gauge measures the pressure of the water tank as well as the pressure forced through the cappuccino. The pressure for brewing should be between nine and ten atmospheres. The pressure forms the crema without which you would only have a strong cup of coffee.

• Drip trays are found on all machines. This tray is used to catch excess water, to pour out drinks, etc. The tray should empty into a drain. The tray should be cleaned each day with a clean sponge to remove excess grounds.

• By-pass values are found on very few machines. This valve allows the residual pressure to escape after the pump has been turned off.

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