Recipe Ideas - Gastroback DESIGN ESPRESSO ADVANCED PLUS Bedienungsanleitung

small cup or glass to a level of approxi-
mately 1 oz.
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.
80
Espresso
Intense and aroma-
tic, an espresso or
short black as it's also
known uses about ¼
oz of ground espres-
so. It is served in a
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
espresso 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
Cappuccino
The real thing is ser-
ved 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 cappuc-
cino before dusting with chocolate.
chocolate shavings.
drenched in espresso and if desired, your
favorite liqueur. To create a sense of occa-
sion, serve ice cream in a martini glass
with shots on the side.
cup, dress a double shot of espresso with
a dollop of fresh cream, whipped until los-
sy. Dust with cinnamon and serve imme-
diately.
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
Espresso Affoga-
to
Totally irresistible, this
sweet temptation is
simply a single scoop
of premium vanil-
la bean ice cream,
Con Panna
Meaning ›with
cream‹ this heart
warmer is a chic
variation on old-
fashioned Vienna
Coffee. In a 3-4 oz