Manual Krups EA82 serie (page 31 of 187) (English, German, Dutch, French, Italian, Polish, Portuguese, Spanish)

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PROBLEMS CORRECTIVE ACTIONS

The appliance is working but

no liquid is coming out.

Check that the water container is in the correct position

and that the cord is not jammed between the appliance

itself and the water container.

Coffee grains have found

their way into the drip tray.

This happens if coffee grains fall outside the percolation

tank; this keeps the machine clean.

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.

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Krups EA82 serie Manual

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