Coffee & Espresso Makers Tips

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Before getting this cappuccino, espresso maker I did some research and was almost scared off from buying it. Some people loved it and others hated it and said it stopped working for them immediately or after just one or two uses. Other people however said they had used it almost daily for over a year!

Taking my chances I bought one. I was so nervous making my first cappuccino! The contents are under pressure to produce steam to make the steamed milk/froth as well as produce the quick hot espresso. Thinking of the old ‘pressure cookers’ of our Grandmother and Mothers days I was really nervous! I read the instruction booklet about 3 times before I had the guts to give it a try!

The results were amazing. I went to Italy last March and my homemade cappuccino tasted almost exactly like the cappuccino’s I had in Rome.

Knowing that some reviews on the product said it stopped working after 1 or 2 times I figured with the cost of a cappuccino hovering around $5 it would only take 8 cappuccino’s to pay itself off. If I got more than eight (8) out of the deal I’d be ahead of the game.

Well, that was over a month ago and I’ve made cappuccino’s about every 2-3 days since then. I LOVE this machine and for the price, it just can’t be beat.

Notes I’d like to add:

Fill the water canister with at least 1 1/2 ‘caraf’s’ of water even if you are only going to have 2 shots. You don’t want to run it dry.

Remove and rinse the black rubber nozel cap after each use to keep it clean and milk free.

Always turn on the steamer nozzle full power and run steam through the nozzle to empty it out after each use. This not only uses up the excess water inside but cleans the nozzle of any dried milk.

I let it heat up for about 30 seconds to 1 minute with the lever over to the ’steam’ setting before moving it to the espresso setting. As soon as I get 1-4 shots of espresso, move the lever back to the steam setting.

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