Miele CM 5310 Series, Operating Instructions Manual

Page: 26 / 76

Making drinks
26
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Danger of burning and scalding
on the dispensing spouts.
The liquids and steam dispensed are
very hot and can cause scalding.
Keep well away from the area
underneath the spouts when hot
liquids and steam are being
dispensed.
Do not touch hot components.
Making coffee with and
without milk
The following drinks can be made:
- Ristretto is a strong, concentrated
espresso. It is prepared with the
same amount of coffee as for an
espresso but with a lot less water.
- Espresso is a strong aromatic coffee
with a thick hazelnut brown coloured
froth – known as the crema – on top.
We recommend using espresso-
roasted coffee beans to make an
espresso.
- Coffee differs from espresso by the
increased amount of water and the
roast of the beans.
We recommend using coffee beans
of the correct roast to make the
coffee.
- Long coffee is a coffee with
considerably more water.
- Cappuccino consists of approx.
2 thirds milk froth and 1 third
espresso.
- Latte macchiato consists of 1 third
each of hot milk, milk froth and
espresso.
- Caffè latte consists of espresso and
hot milk.
Hot milk or milk froth can also be
made.
Preparing milk
Milk or milk alternatives (e.g. soya
milk) containing added sugar can
clog up the milk pipe and the rest of
the milk pipework. Residues from
unsuitable liquids can interfere with
milk preparation.
The milk used must not contain any
additives.
Only use pasteurised cow's milk.
If you have not made any milk drinks
for a while, rinse the milk pipework
thoroughly before making the first
drink.
Tip: Using cold cow's milk (< 10 °C)
with a protein content of at least 3 %
will produce the perfect milk froth.
You can select milk with a fat content
according to preference. With whole
milk (at least 3.5 % fat), the milk froth
will be slightly creamier than with low-
fat milk.