Beem Cafe Joy V2, Руководство пользователя

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EN Café Joy V2
BEEM - Elements of Lifestyle
Recipes for
coffee specialities
Cappuccino
Cappuccino is normally made from one
third espresso, one third hot milk and one
third frothed milk.
It is served in a ceramic cup and often
decorated with a little cocoa powder sprin-
kled onto the froth.
NOTE
The cup should be well preheated ►
as preparation takes place in several
steps.
Preparation:
Take the cappuccino cup and make
‹
the espresso first.
Place the cup onto the hot plate so
‹
that the espresso stays hot.
Pour twice as much milk – compared
‹
with the amount of espresso – into
the froth container and froth up half
the milk. The other half of the milk re-
mains liquid.
Hold back the frothed milk back in the
‹
froth container with a plastic spatula
or a knife and pour the hot milk onto
the espresso.
Scoop the frothed milk out of the froth
‹
container and spread a froth topping
over the cappuccino.
Sprinkle a little cocoa powder onto the
‹
frothed milk.
Latte Macchiato
The classic latte macchiato consists of
three layers: a bottom layer of hot milk
(2/3), a top layer of frothed milk (1/3) and
an espresso that is poured through the
frothed milk. As fatty milk has a higher
density than espresso, the coffee floats on
the milk.
The latte macchiato is served in a tall
glass with a long spoon.
NOTE
The espresso cup and the glass ►
should be well preheated as prepa-
ration takes place in several steps.
Preparation:
Pour the milk into the froth container
‹
and froth up roughly one third of the
milk. The rest of the milk is only heat-
ed and remains liquid.
Pour the hot milk and the frothed milk
‹
into the glass.
Place the glass onto the hot plate so
‹
that the milk stays hot.
Take the espresso cup and prepare
‹
the espresso.
Pour the hot espresso down the side
‹
of the glass through the milk froth.
The espresso floats on the lower milk
layer.