Latte Macchiato; Recipes For Coffee Specialities - Beem Café Joy V2 Manual De Instrucciones

EN
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 first.
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.
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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 floats 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 floats on the lower milk
layer.
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