Gastroback Design Espresso Maschine Advanced Pro G User Manual

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Espresso
Intense and aromatic,
an espresso or short
black as it’s also
known uses about ¼
oz of ground espres-
so. It is served in a
small cup or glass to
alevelofapproxima-
tely 1 oz.
Americano
A long black is gene-
rally a single or dou-
ble shot of espresso
with hot water added
to taste.
Flat White
A single shot of es-
presso in a cup filled
with steamed milk
and topped with a
skin of silky smooth
foam.
Classic Café Latté
Traditionally the mor-
ning coffee of Italy
and France, taken
with pain au choco-
late or sweet biscot-
ti. This blend of
1
/3
espresso to
2
/3 milk
is made with a sin-
gle shot of espresso. Top with steamed milk,
poured down the inside rim of the glass to
give a creamy consistency and perfect layer
of froth.
Cappuccino
The real thing is served very light and luke
warm with
1
/3 espresso to
1
/3 steamed milk
and a generous final
1
/3 of creamy froth.
For added finesse,
hold a piece of card
over one half of the
cappuccino before
dusting with choco-
late.
Macchiato
A shot of espresso
served short in a 2½
oz demitasse and
stained with a dash
of finely textured
milk.
Café Mocha
A glass of textured
milk laced with mel-
ted cocoa or cho-
colate syrup and an
espresso shot. Top
sprinkled with dark
chocolate shavings.
Espresso Affogato
Totally irresistible,
this sweet temptati-
on is simply a single
scoop of premium va-
nilla bean ice cream,
drenched in espresso
and if desired, your
favoriteliqueur.Tocreateasenseofoccasi-
on, serve ice cream in a martini glass with
shots on the side.
Coffee-Recepies
Con Panna
Meaning ›with cream‹
this heart warmer is
a chic variation on
old-fashioned Vienna
Coffee. In a 3-4 oz
cup, dress a double
shot of espresso with
a dollop of fresh cream, whipped until lossy.
Dust with cinnamon and serve immediately.
Baked Custards with Fresh
Raspberry and Coffee Float
Serves 6
25 oz (750ml) cream
¾ cup finely granulated sugar
2 vanilla beans, cut lengthways
1 tablespoon gelatine
1 basket of fresh raspberries
1  tablespoonfinelygranulatedsugar,extra
¾ cup strong espresso coffee, cooled
1. Combine the cream, finely granulated
sugar and vanilla beans in a saucepan.
Stir over medium heat until just boiling.
Remove the vanilla beans.
2. Add the gelatine and stir constantly with
a wooden spoon until dissolved. Remove
from heat. Allow the custard to cool.
3. Pour custard evenly into 5 oz glasses. Refri-
gerate for a minimum of 3 hours or until set.
4. Place the raspberries into a medium sized
bowl, sprinkle with sugar and crush light-
ly with a fork.
5. Fold the cooled espresso coffee through
the crushed raspberries. Cover and chill
in the refrigerator.
6. To serve, top the custards, when set, with
theraspberriesandespressocoffeemixture.
7. Serve immediately with freshly brewed
espresso coffee.
Tiramisu
Makes 4
1½ cups mascarpone
1¼ cups cream
2½ tablespoons powdered sugar
½ cup strong espresso coffee, cooled
½ cupcoffeeliqueur
16 sponge fingers
Cocoa powder, for dusting
1. Combine mascarpone, cream and pow-
dered sugar in a large bowl. Whisk lightly
until soft peaks form. Set aside.
2.Combineespressocoffeeandliqueurin
bowl. Dip the sponge fingers into the espres-
so coffee mixture a few at a time. Ensure
alltheespressocoffeemixtureisabsorbed
evenly by the sponge fingers.
3. Layer half the sponge fingers evenly into
the base of 4 dessert bowls or glasses.
Spread the layered sponge fingers with half
ofthecreammixture.Repeatthelayerswith
remaining sponge fingers and cream mix-
ture.
4. Dust evenly with cocoa powder and refri-
gerateuntilrequired.
5. Serve with fresh fruits and freshly brewed
espresso.

Gastroback Design Espresso Maschine Advanced Pro G Specifications

General

Brand	Gastroback
Model	Design Espresso Maschine Advanced Pro G
Category	Coffee Maker
Language	English