26
PROBLEMS CORRECTIVE ACTIONS
The appliance is working but
no liquid is coming out.
Check that the water container is in the correct position
and that the cord is not jammed between the appliance
itself and the water container.
Coffee grains have found
their way into the drip tray.
This happens if coffee grains fall outside the percolation
tank; this keeps the machine clean.
Here are some recipes you can make using your Espresseria
Automatic:
Cappuccino
For a cappuccino in the rules of the art, the ideal proportions are as follows: 1/3 hot milk,
1/3 coffee, 1/3 milk froth.
Caffe Latte
To make coffee with milk, also often called Latte Macchiato, the proportions are as follows:
3/5 hot milk, 1/5 coffee, 1/5 milk froth.
– For these milk-based preparations, it is best to use cold skimmed milk straight from the
refrigerator (ideally between 6 and 8° C).
– To nish off, you can sprinkle with cocoa.
Café Crème
Prepare a conventional espresso in a large cup.
Add a little cream to get a café crème.
Café corretto*
Prepare a cup of espresso as usual.
Then add 1/4 or 1/2 of a liqueur glass of Cognac to taste.
– You can also use anisette, brandy, Sambuca, Kirsch or Cointreau.
– There are many other ways to give some punch to your espresso.
– Just use your imagination.
Coffee liqueur*
Mix 3 cups of espresso, 250 g of brown sugar candy and 1/2 litre of Cognac or Kirsch in an
empty 0.75 litre bottle. Leave the mixture to macerate for at least 2 weeks.
– You will obtain a delicious liqueur. A real treat for coffee lovers.
Italian style iced coffee
4 scoops of vanilla ice-cream, 2 cups of espresso with sugar to taste, 1/8 l milk, fresh
cream, grated chocolate.
– Mix the cold espresso with the milk.
– Serve the scoops of ice-cream into the glasses, pour the coffee onto them and decorate
with fresh cream and grated chocolate.
Café à la frisonne*
Add a small glass of rum to a cup of sweetened espresso. Decorate with a good layer of
fresh cream and serve.
Flambéed espresso*
2 cups of espresso, 2 small glasses of Cognac, 2 teaspoons of brown sugar, fresh cream.
– Pour the Cognac into heat-resistant glasses, heat and light.
– Add the sugar, mix, pour in the coffee and decorate with fresh cream.
Espresso Parfait*
2 cups of espresso, 6 egg yolks, 200g sugar, 1/8 litre of sweetened fresh cream, 1 small
glass of orange liqueur.
To Next Page
Loading...
Need help?
General
