Recipes - Dualit Espress-Auto 3in1 Coffee Machine Instruction Manual & Guarantee

BARIstA tRAINING
5 FROtHING OR stEAMING
steaming or frothing introduces tiny bubbles of air into the milk, giving it a velvety texture.
Cappuccinos and lattés both use frothed milk, but a latté has a more velvety texture as the
milk is frothed from the bottom of the jug – only the top 1cm of a cappuccino comprises
frothed milk.
You will produce better, hotter frothed milk if you use a stainless steel jug. Make sure
there's enough milk in it to allow the steamer to do it's job properly.
For best results use cold milk – full-fat, the higher the fat content of the milk, the lighter the
froth will be.
Don't let milk boil – ideally it should reach 70-75°C. Once it reaches 79°C you will lose the
froth. Listen to the sound of the frothing; when it is ready the sound of the frothing will
become quieter.
tHE CUP
6
Coffee should always be served in a warm cup, this will keep the coffee hotter for longer
and enhance the aroma.
An espresso shot in particular will get cold very quickly if poured into a cold cup. For this
reason your cups must be pre-warmed before EACH use (see page 10).
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RECIPEs

Once the espresso is extracted (the basis of most coffee drinks) add
water or milk to the coffee to create different types of drinks.
WItH WAtER...
AMERICANO
style coffee is made
with hot water topped with an espresso.
this gives a similar strength (but different
flavour) to a filter coffee machine.
LONG BLACK
is similar to
Americano, but prepared in a different
order (espresso is added to water instead
of vice versa).
LUNGO
is different from an Americano.
It is usually a double shot of espresso run
through the machine; all the water runs
through the beans, as opposed to adding
water.
RIstREttO
is an espresso made with
less than the usual amount of water, filling a
small espresso cup half-full of very strong
coffee.
Max extraction
Filter
volume
(ml)
NX 35
ESE 35
Single 35
Double 75-150
For longer drinks see Americano recipe
WItH MILK...
CAPPUCCINO
comprises equal
parts of espresso coffee, milk and froth,
sometimes sprinkled with cinnamon or
powdered cocoa.
CAFFè LAttE
is often called simply
latte. It is espresso with steamed milk,
traditionally topped with the froth created
when steaming the milk.
A latte comprises one-third espresso and
nearly two-thirds steamed milk. More
frothed milk makes it weaker than a
cappuccino. A latte is also commonly
served in a tall glass; if the espresso is
slowly poured into the frothed milk from
the rim of the glass, three layers of different
shades will form, with the milk at the
bottom, the froth on top and the espresso
in between.
MOCHA
is a latte with chocolate
added.
CAFFè MACCHIAtO
Macchiato meaning 'marked' or 'spotted' is
an espresso with a little steamed milk
added to the top, usually 1–2 oz,
sometimes sweetened with sugar or
flavoured syrup.
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