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Here are some recipes you can make using your Espresseria Automatic:
• Cappuccino
F
or 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 ma ke cof fe e w ith m ilk , a ls o o fte n cal led L att e M ac chiato, 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 finish 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 tast e .
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 a n e m p t y 0 . 7 5 l i t re b o tt l e .
• Leave the mixture to macerate for at least 2 weeks.
You will obtain a de li ci ou s li qu eu r. A real treat for coffee lovers
• Italian style iced coffee
4 scoops of vanilla ice-cream, 2 cups of espresso with sugar to t a st e, 1/ 8 l m il k, fr es h cre am , gra te d 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.
• Coffee 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 gl ass es , he at an d li ght .
• 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.
• Beat the egg yolks with the sugar until it forms a thick, frothy mass.
• Add the cold espresso and the orange liqueur.
• Then mix in the whipped fresh cream.
• P
our the mix into s
aucer c
hampagne glasses or ordinary
.
• Put the champagne glasses in the freezer.
(*: Remember, over-indulgence in alcohol is bad for the health.)
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