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Beem Cafe Joy V2 Manual

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39
EN Café Joy V2
BEEM - Elements of Lifestyle
Recipes for
coffee specialities
Cappuccino
Cappuccino is normally made from one
third espresso, one third hot milk and one
third frothed milk.
It is served in a ceramic cup and often
decorated with a little cocoa powder sprin-
kled onto the froth.
NOTE
The cup should be well preheated ►
as preparation takes place in several
steps.
Preparation:
Take the cappuccino cup and make
the espresso rst.
Place the cup onto the hot plate so
that the espresso stays hot.
Pour twice as much milk – compared
with the amount of espresso – into
the froth container and froth up half
the milk. The other half of the milk re-
mains liquid.
Hold back the frothed milk back in the
froth container with a plastic spatula
or a knife and pour the hot milk onto
the espresso.
Scoop the frothed milk out of the froth
container and spread a froth topping
over the cappuccino.
Sprinkle a little cocoa powder onto the
frothed milk.
Latte Macchiato
The classic latte macchiato consists of
three layers: a bottom layer of hot milk
(2/3), a top layer of frothed milk (1/3) and
an espresso that is poured through the
frothed milk. As fatty milk has a higher
density than espresso, the coffee oats on
the milk.
The latte macchiato is served in a tall
glass with a long spoon.
NOTE
The espresso cup and the glass ►
should be well preheated as prepa-
ration takes place in several steps.
Preparation:
Pour the milk into the froth container
and froth up roughly one third of the
milk. The rest of the milk is only heat-
ed and remains liquid.
Pour the hot milk and the frothed milk
into the glass.
Place the glass onto the hot plate so
that the milk stays hot.
Take the espresso cup and prepare
the espresso.
Pour the hot espresso down the side
of the glass through the milk froth.
The espresso oats on the lower milk
layer.
… 41 …


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