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© Rocket Espresso Ltd. IT05846260965.Espresso machine mod. R 58. User manual Ed. 03.2012. Subject to change without notice # 23
Some Espresso Recipes
■ Espresso Italiano
A single shot of app. 25 ml dispensed in about 25”.
(Please see also www.espressoitaliano.org).
■ Cappuccino Italiano
100 ml of cold milk (3-5°C) are foamed with steam until a volume of
app. 125 ml has been reached. The temperature should be around 55°C. This
volume is then poured onto one portion of Espresso Italiano in a 150 ml cup.
(Please see also www.espressoitaliano.org).
■ Caffè Americano (Long Black)
A single portion of espresso to which hot water is added.
■ Latté
Pull your 25 ml espresso shot in your latté cup. Steam 125 ml of milk. Using a
spoon to retain the micro bubbles on top of the steamed milk, pour the bottom 2/3
of the steamed milk from the steaming pitcher into the latté cup. Top the latté with
the remaining bubbles.
The size of your latté and the way to make it (i.e. adding syrups etc.) may vary
considerably.
■ Caffé Macchiato
A single espresso (25 ml) with a stain of heatd milk. Generally served in a 70 ml
cup.
■ Caffé Mocha
A single espresso (25 ml) with 25 ml of chocolate syrup topped with 125 ml of
Latté.
■ Espresso con Panna
One shot of espresso topped with whipped cream.
■ Espresso Romano
One shot of espresso served with a twist of lemon.
