Gastroback 42606 Design Espresso Plus User Manual download pdf (Page 28)

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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 biscotti.

This blend of

1

/3 es-

presso to

2

/3 milk is

made with a single

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

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