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Making drinks
27
Danger of burning and scalding
on the dispensing spouts.
The liquids and steam dispensed are
very hot and can cause scalding.
Keep well away from the area
underneath the spouts when hot
liquids and steam are being
dispensed.
Do not touch hot components.
Making coffee drinks with and
without milk
The following drinks can be made:
- Ristretto is a strong, concentrated
espresso. It is prepared with the
same amount of coffee as for an
espresso but with much less water.
- Espresso is a strong aromatic coffee
with a thick hazelnut brown coloured
froth - known as the crema - on top.
We recommend using espresso
roasted coffee beans to make an
espresso.
- Coffee differs from espresso by the
increased amount of water and the
roast of the beans.
We recommend using coffee beans
with the appropriate roast to make
the coffee.
- Long coffee is a coffee with
considerably more water.
- Cappuccino consists of approx. 2/3
milk froth and 1/3 espresso.
- Latte macchiato consists of 1/3
each of hot milk, milk froth and
espresso.
- Caffè latte consists of hot milk and
espresso.
Hot milk or milk froth can also be
made separately.
Preparing hot milk
Additives containing sugar or milk
alternatives, e.g. soy milk, can clog
the milk pipework and milk carrying
parts. Residues from unsuitable
liquids may adversely affect correct
preparation.
Do not use milk with additives.
Use only pasteurised cow's milk.
If you have not made any milk drinks
for a while, rinse the milk system
thoroughly before making the first
drink.
Useful tip: Using cold cow's milk
(<10°C) with a protein content of at
least 3% will produce the perfect milk
froth.
You can select milk with a fat content
according to preference. With full cream
milk (at least3.5% fat), the milk froth
will be slightly creamier than with low-
fat milk.
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