Bialetti Mukka Express Cappuccino Maker

I was very excited about this new product and I tried the right way. The first time I used it, I have the flame too high and I just do not get milk all over the world (I should know about the hot milk and cream to make sauce bechemel or yogurt, milk goes everywhere overheated) but l ' water leaking too. I can not say how many times I used in that (sometimes two or three meals a day) and I have not had a problem with it all. My guests also fun. If the flame is medium, you're not losing. When I hear the milk or cream foam, I take off the stove and put it on the counter (in case, but has not been invaded for the first time I used it).

And 'fast and is super easy to clean. This product is small saving me lots of money, because I no longer want to buy cappuccino from Starbucks. My only complaint about this product is that in two cup capacity. That would be a two-espresso-cup capacity. So if you buy the product, I do not think that will make 16 ounces, keeping the flame low-medium. And take it from the heat when the milk begins to foam:)

I bought this gem, so I could enjoy a cappuccino after dinner, fast, and I am 100% satisfied. It seems some (many), people here have had problems using it, and 99.9% of the time, those errors are user errors. That said, here's how I always get great cappuccinos with my Mukka Express ...

1. Use the correct grind. Most Popular Store Espresso grinder, like the Mukka explicitly states to use espresso ground. If you think of coffee sediment in the water tank after beer, you also grinding.

2. I use a stove glass, and measurement of water is 6 grams. Make sure you do it right!

3. Use medium-high heat. My stove to 7.5, and my cappuccino is ready in about 5 minutes.

4. Do not let anyone - and I mean any - remain on board coffee grounds basket or the stove. The few times I had problems sealing grinds were the problem. If you do not have a steady hand, fill the coffee basket separately, then put the heat on the tank.

5. I recommend using less milk than the directions indicate - especially if you get used to using the Mukka. Since I also like a stronger cup, I fill the milk to around 1/4-inch below the recommended threshold. This experiment, from much less, so as to avoid the foam of potential acquisitions. The temperature will eventually use the impact of the volume of foam, so play it safe to start and use less milk.

6. Check the pressure valve is closed! The only way to stem the fire and leave the Mukka pressure if it is broken or not securely in place.

7. If you do not get much foam, your oven temperature is too low. If the foam out and was not filled with milk, your oven temperature is too high. So, if you follow this procedure, you should no problem to receive a large cappuccino. After a few attempts to find the right settings for your stove. ENJOY!