This variation is the result of age-old Austrian
Prepare a 'long' espresso by letting the machine run
for longer than usual (30-35 seconds), add hot milk
followed by whipped cream. Serve in a medium-
sized cup (midway between an espresso cup and a
Decorate with flakes of chocolate.
COLD ESPRESSO SHAKE
Frothy and extremely refreshing, this makes a
pleasant drink on hot days.
Prepare an espresso coffee, add sugar and pour into
a cocktail shaker with large ice cubes. Shake for a
Serve in a tumbler or flûte.
Any energy-giving tonic.
Warm a tall glass and mix eight parts of hot coffee
with one part whisky and brown sugar.
Gently pour freshly whipped cream over the back of
a spoon so that it floats on the coffee: the result is a
layer of cool white cream on top of the hot dark
Intense and exotic.
Mix together a portion of double cream, half a
teaspoon of cinnamon, a pinch of nutmeg and sugar
in a small cup and beat until it becomes frothy.
Place a teaspoon of chocolate syrup, a pinch of
cinnamon and the coffee into a medium-sized cup
and blend together.
Top with a teaspoon of vanilla-flavoured cream.
Heat 2 cups of espresso coffee, ¾ cup of single
cream and ½ cup sugar in a pan and bring to
Leave to cool before placing in the freezer for 4-5
Move to the refrigerator ½ hour before serving.
Serve two-three balls of the ice-cream in a small
bowl and decorate with roasted coffee beans.
• Clean all the external parts of the machine with
a soft cloth wrung out in warm water with a
little washing up liquid.
• Do not clean steel surfaces with abrasive pads
or sponges or a high pressure washer.
• Use a non-abrasive stainless steel cleaner for
more stubborn markes.
• Dry thoroughly using a soft cloth.
• Empty the drip tray (ref.25) regularly to avoid
the overflow of liquids which could soil and
damage the cupboards below the machine.
• Both the drip tray and the grid are dish-washer
• The filters (ref. 21 and 22), the filter holder
(ref.20) and the ring nut (ref.15) should be kept
clean at all times. Any residual coffee may alter
the taste of the next coffee you make.
Do not use harsh