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Beem 03260 - Espresso-Perfect Manual

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37 EN
Recipes for Speciality Coffees
Cappuccino
Cappuccino is normally made from one third espresso, one third hot milk and one third milk froth.
The cup should be thoroughly preheated as the drink is prepared in several steps.
1. First prepare the espresso (see the “Preparation” chapter – “Preparing Espresso or Coffee”).
2. Then place the cup down on the hotplate (16) so that the espresso remains as hot as possi-
ble.
3. In comparison to the espresso, pour twice the amount of milk into the frothing container and
froth up half of the milk (see the “Preparation” chapter – “Preparing Milk Froth”).
The other half of the milk remains liquid.
4. Hold back the milk froth with a spoon or plastic spatula and pour the hot milk over the
espresso.
5. Scoop the milk froth out of the frothing container with a spoon and spread it as a crest on the
cappuccino.
6. Sprinkle a little cocoa powder or cinnamon over the milk froth as you wish.
Latte Macchiato
Latte macchiato traditionally comprises three layers: a bottom layer of hot milk (2/3), a top layer of
frothed milk (1/3) and an espresso which is poured through the milk froth. As milk containing fat
has a higher density than espresso, the coffee fl oats on the milk.
The espresso cup and the latte macchiato glass should be thoroughly preheated as the drink
is prepared in several steps.
1. Pour the milk into the frothing container and froth up a third of the milk (see the “Preparation”
chapter – “Preparing Milk Froth”). The rest of the milk is just heated and remains liquid.
2. Pour the hot milk and the milk froth into the latte macchiato glass.
3. Then place the latte macchiato glass down on the hotplate (16) so that the milk remains as
hot as possible.
4. Prepare the espresso (see the “Preparation” chapter – “Preparing Espresso or Coffee”).
5. Pour the hot espresso through the milk froth at the edge of the glass.
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