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Hot water 90ml
Espresso 60ml
CAPPUCCINO
1. Make espresso for the cappuccino.
2. Steam, froth and texturize the milk by following steps 1- 5
(pg 19).
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 powdered cocoa to finish (optional).
LATTE
1. Make espresso for the latte.
2. Steam the milk by following steps 1-5 (pg 18).
3. Pour steamed milk over the espresso, adding a little
froth at the end.
4.
Tip: Add flavoured syrups to enhance the flavour of the
coffee (optional).
Espresso 60ml
Heated milk 60ml
Frothed milk 60ml
Espresso 60ml
Heated milk 200ml
Frothed milk 2ml
RECIPES
An ESPRESSO is 35ml of water run through ground coffee in the machine. Once the espresso
is extracted (the basis of most coffee drinks) add water or milk to the coffee to create different
types of drinks.
LUNGO is a longer espresso run through the machine; all the water runs through the beans,
same flavour less intensity.
RISTRETTO is an espresso made with less than the usual amount of water, filling a small
espresso cup half-full of very strong coffee.
AMERICANO
1. Pour hot water into a cup (water volume will depend on
coffee strength preference).
2. Top hot water with freshly extracted espresso.
3. Add milk or enjoy it black.
This gives a similar strength (but different flavour) to a filter coffee
machine.
THE RIGHT CHOICE OF COFFEE CAPSULE
Dualit have a range of capsules to choose from, visit www.dualit.com/capsules for more
information.
WATER
The perfect temperature for brewing coffee is just below boiling point. Boiling water will burn
the ground beans and the coffee will taste bitter. A lower temperature won’t extract the
oils or flavour from the bean. Your Dualit coffee machine will heat the water to the perfect
temperature every time you make an espresso.
FROTHING AND STEAMING
GENERAL TIPS
• For best results use cold milk – semi-skimmed; 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. When the jug gets too hot to touch, the milk is ready. You can also use a
thermometer.
• To avoid hot milk spillages when steaming, never fill the jug more than half way as the milk
volume will double when you froth.
• Operate the steam function once you have finished 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 chocolates, 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 Steam Wand just under the surface of the milk.
• For milk perfect for making cappuccinos, Babycinos and flavoured cinos, combine steamed
and frothed milk to create a creamy, glossy texture.
THE CUP
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 16).
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