10 11
Hot water 90ml
Espresso 60ml
CAPPUCCINO
1. Make a double espresso for the cappuccino.
2. Steam, froth and texturise the milk.
3. Pour a third of the hot textured milk then spoon a third of
the foamed milk over the espresso.
4. Sprinkle with cinnamon or cocoa powder to nish
(optional).
LATTE
1. Make a double espresso for the latte.
2. Steam the milk.
3. Pour steamed milk over the espresso, adding a little
froth at the end.
4. Tip: Add avoured syrups to enhance the avor of the
coffee (optional).
MOCHA
1. Add 3 teaspoons of cocoa powder with a little water and
stir into a paste.
2. Make and add a double espresso to the cocoa powder
paste.
3. Steam the milk.
4. Pour steamed milk over the cocoa espresso mix, adding a
little froth at the end.
5. Finish off with whipped cream and dust with cocoa.
BABYCINO
1. Steam, froth and texturise the milk.
2. Pour straight into a cup, top with cocoa powder and serve
with marshmallows.
3. Add sugar to taste or avoured syrups to add a new
dimension to the Babycino (optional).
Espresso 60ml
Heated milk 120ml
Espresso 60ml
Heated milk 60ml
Frothed milk 60ml
Espresso 60ml
Chocolate 60ml
Frothed milk 120ml
Espresso 60ml
Heated milk 200ml
Frothed milk 2ml
Cocoa 10ml
Heated milk 250ml
Frothed milk 2ml
Heated milk 60ml
Frothed milk 60ml
RECIPES
TIPS
HOT CHOCOLATE
1. Add 3 teaspoons of cocoa powder with a little water and
stir into a paste.
2. Steam the milk.
3. Pour steamed milk over the cocoa mix, adding a little froth
at the end.
4. Finish off with whipped cream and dust with cocoa
powder (optional).
FLAT WHITE
1. Less milk more coffee.
2. Make a double espresso for the at white.
3. Steam the milk.
4. Pour steamed milk over the espresso and serve.
AMERICANO
1. Pour hot water into a cup (water volume will depend on
coffee strength preference).
2. Top hot water with a double espresso.
3. Add milk or enjoy it black.
This gives a similar strength (but different avour) to a lter
coffee machine.
GENERAL TIPS
• To avoid hot milk spillages when steaming, never ll the jug more than half way as the milk
volume will double when you froth.
• Use the thermometer to ensure the milk has steamed/frothed to the optimum temperature.
• Operate the steam when you have nished making coffees to remove any remaining milk
residue from inside the steam wand.
• Wipe the steam wand after each use.
WHAT IS STEAMING?
• Heating the milk using steam.
• For best results hold the jug still.
• Great for making lattes, mochas and hot chocolate, as dense froth is not required.
WHAT IS FROTHING?
• Combining the milk with air by slowly lowering the jug.
• Keep the jug slightly at an angle with the steaming wand, just under the surface of the milk.
WHAT IS TEXTURING?
• Combining the steamed and frothed milk to create a creamy, glossy texture.
• Perfect for making cappuccinos, babycinos and avoured cinos.
All coffees start with an espresso as a base; add milk to create different types of drinks.
If using ground or instant coffee please make espresso to taste.
