Fill 1/3 of the frothing container with milk and place it under the steam nozzle. The nozzle should be immersed
in the middle of the frothing container, just below the surface.
Slowly open the steam handle (MECHANIKA / TECHNIKA) or the steam lever valve (MECHANIKA PROFI /
TECHNIKA PROFI). Steam pervades the milk.
Keep the frothing container still.
After a few seconds you will notice a light suction in the milk jug. Proper frothing begins. Move the milk jug
downwards as the milk level increases. The steam nozzle must be kept under the surface of the frothed milk.
Attention: When the desired amount of milk froth is reached, immerse the entire steam nozzle in the frothing
container for a short time and close the steam handle (MECHANIKA / TECHNIKA) or the steam lever valve
(MECHANIKA PROFI /TECHNIKA PROFI).
Milk proteins "froth" with a temperature up to 77°C.
Once this temperature is exceeded, the milk does not froth any further.
Advice: When milk frothing is finished, just shake the frothing container a little bit in order to make the milk
bubbles ascend to the surface and to get a compact milk froth.
After frothing the milk, release the steam into the drip tray to avoid blockage of the steam nozzle.
12 RECOMMENDED ACCESSORIES
Blind filter for group cleaning (included with delivery)
Detergent for group cleaning with blind filter (available at your specialised dealer)
Descaling powder for regular prophylactic descaling of the machine (available at your specialised dealer)
For a perfect coffee result, a good espresso coffee machine and coffee grinder are as important as a good coffee
bean. Our professional espresso coffee machines and grinders are the perfect combination in order to achieve this
result.
The knock-out box perfectly complements your espresso coffee machine and your grinder.
S-Automatik 64
Tamper, flat or convex
Brew group cleaner
Instruction manual MECHANIKA · TECHNIKA
Knock-out box
Tamper, pressure regulating
Descaler
33
ENGLISH
Knock-out box
Tamper station
Equipment holder
(without accessories)