Cappuccinos not consistent, sometimes not frothy at all
All settings chosen for cappuccino, does it require a certain milk (1%, 2%, whole milk) to make a good froth. Love the machine, Delonghi Gran dama is used a lot. Any way to get extra froth for "dry"? Misplaced manual but not sure it really says much about all the buttons. Maybe I'm wrong. Thanking you in advance for your assistance.
Re: Cappuccinos not consistent, sometimes not frothy at...
Unlike Captain Helpful (Tom Torre) who simply points you to your owners manual - as an actual user of the machine you own, I have found the rubber o-rings which are at the inlet on the machine and on the actuator on the milk container need to be replaced. Once you do that, you should be back in frothy-town!
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Ummn - something in your Q. seems not right. The milk is not heated directly - its only heated by the steam as it passes by (and picks up) by the milk using a venturi effect - same as a spray bottle attached to a garden hose. You say you have froth - but you can only get that if you have steam... (it does not just blow air thru to create bubbles). So froth = steam & steam = heat... so milk must be hot.
Suggest you check manual for the 'heat' settings for your expresso as this may have been changed. While this is adjustable, the milk is not.
Also always heat your cups before using them - the silver cup 'holder' at the top does a reasonable job but boiling water does far better.
Make sure the milk lid is thoroughly clean and that hot running water flows through the openings freely. Make sure you're using 2% milk. Make sure it's cold 2% milk. If you're already done those things, it's probably a bad "coupler unit." That means sending your machine to a service center. In that event, I hope that your machine is still under warranty. This is what happened to my ESAM3500. The good news is that I got my machine back, with a new "coupler unit," in just one week, and now I am back to "like new" cappuccinos
First, check to see if it will pump out steam without a ton of water. If it doesn't, don't use it.
Now, skim milk is terrible for it, the bubbles are too dry and
flavorless. Use 2% milk or half-and-half. It should be cold (very
cold). I put mine in the freezer in a steel frothing container for 5-10
minutes before use. Just barely submerge the wand (about .25") and turn
on the pressure. It should sound like tearing paper (not like blowing
bubbles through a straw). Do this until volume increases to around
double (if you have a frothing thermometer, it should be around 100
degrees F). Now submerge the wand farther and tilt the cup to create
swirling (this is called stretching & sweetens the milk). This
should be done until the temperature is around 140-160 degrees F. Done.
If your machine is no good for steam, there's another way: Put milk
into a steel cooking pot (I use a saucier for large groups) and put it
in the freezer. When very cold (ice forming) put on stove. Whisk
briskly while heating up on medium-high. It will create fine foam &
stretch the milk at the same time. The bubbles will start big, but
become finer as time goes by. I test by stocking my finger in &
going until it feels nearly scalding & remove from heat. Just use a
ladle for he milk & a spoon for the foam.
If you are looking for a manual, you can contact Jura Capresso directly. If you are just looking for directions for making a cappuccino in general:
Brew the espresso.
Use the steam wand/frothing element and a pre-chilled frothing pitcher (the pre-chilling is optional, but it is considered good form) to steam about 1/4 to 1/2 cup of milk.
A true cappuccino does not involve pouring all of the milk directly into the espresso - you would use a spoon to take about two spoonfuls of the top of the steamed milk and place it on top of the espresso.
You can sprinkle cinnamon, use a cinammon stirring stick, or pour cinnamon cappuccino flavoring on top of the cappuccino for good form (but this part is optional).