Miele CVA 610 Operating Instructions Manual page 68

Glossary
is a high quality coffee bean.
It is long and flat with a groove running
around it. The caffeine content is ap-
proximately 0.8 - 1.3%. It is strong and
aromatic, but less bitter than the Ro-
busta bean.
is the secret of the coffee
roaster. The blend determines the fla-
vor and quality of the coffee and varies
according to how the coffee is to be
used. The only way to decide on the
blend to suit your taste is trial and error.
is the Italian term for a standard
espresso. Its full name is
.
with water added.
is espresso with a dash
of something stronger such as grappa,
brandy or a liqueur.
is iced coffee. An ex-
tended version of espresso, it is served
in summer with ice.
is a double espresso in a
large cup filled with hot milk, topped
with little or no foam, for people who
enjoy milk.
consists of one third es-
presso, one third hot milk and one third
cocoa. Often served in a tall glass.
is the strongest, most
concentrated espresso. The water is
reduced to 2 tablespoons (30 ml) per
serving.
- the caffeine content of es-
presso is only a third or half the caf-
feine found in coffee. The stronger the
roast, the less caffeine the espresso
will contain.
68
is a thin espresso
is espresso with foamed
milk. It is one third espresso, one third
hot milk and one third foam. To obtain
a good foam, the milk should be cold
and foamed in a cold container.
cino with less espresso and more hot
milk.
cino with more espresso and less milk.
pucino without the foam.
is the sign of the perfect cup of
espresso - a fine, nut or cinnamon
brown foam on the surface of the es-
presso, which is only created when the
pressure is sufficiently high. The crema
contains the foamed oils which are rich
in flavor and aroma and helps to keep
the espresso warm.
see Caffè
presso.
of normal espresso.
centrated version served in a standard
coffee cup.
is a "light" cappuc-
is a "dark" cappu-
is a cap-
is a "short", strong es-
is a double portion
is the longer, less con-