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Rommelsbacher EKS 2010 Manual

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Recipes
CAFFÈ LATTE
a double espresso in a large cup of hot milk, covered with less or no froth.
CAPPUCCINO
one third espresso, one third hot milk and one third milk froth.
CAPPUCCINO FREDDO – the cold variant –
one third cold espresso, one third refrigerated milk and one third refrigerated milk froth.
CAFFÈ MOCA
one third espresso, one third hot milk and one third cocoa, served in a high glass; the beverage can also
be prepared with 1 – 2 table spoons of chocolate syrup and more milk.
CAFFÈ CORRETTO
the espresso is ‘corrected’ with a shot of liqueur, usually grappa, brandy or Sambuca.
MACCHIATO
espresso added by a ‘dash‘ of hot milk in a high glass and much milk froth on top.
LATTE MACCHIATO
pour hot milk in a high glass and add espresso and much milk froth on top.
MEXICAN COFFEE SPECIAL
pour 2 cl tequila and 2 cl coffee liqueur in a high glass, add much hot milk froth. Slowly and carefully add
a double espresso. Thus, you will get the different layers for this coffee creation’s fancy look.
… 46


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