Manual Krups EA8161 (page 24 of 156) (English, German, Dutch, French, Italian, Polish, Portuguese, Spanish)

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Here are some recipes you can make using your Espresseria Automatic:

Cappuccino

For 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 make coffee with milk, also often called Latte Macchiato, 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 nish 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 taste.

- 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 an empty 0.75 litre bottle.

Leave the mixture to macerate for at least 2 weeks.

- You will obtain a delicious liqueur. A real treat for coffee lovers

Italian style iced coffee

4 scoops of vanilla ice-cream, 2 cups of espresso with sugar to taste, 1/8 l milk, fresh cream, grated 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.

Café 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 glasses, heat and light.

- 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.

- Pour the mix into saucer champagne glasses or ordinary.

- Put the champagne glasses in the freezer.

(*: Remember, over-indulgence in alcohol is bad for the health.)

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Krups EA8161 Manual

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