22
23
PROBLEM
POSSIBLE CAUSE
REMEDY
The milk contains bubbles or squirts out
of the milk spout.
The milk is not cold enough or is not
semi-skimmed.
The frothed milk regulator is incorrectly
adjusted.
The milk container lid is dirty.
You should ideally use skimmed or semi-
skimmed milk at refrigerator tempera-
ture (about 5°C / 41°F). If the result is still
disappointing, try another brand of milk.
Move the frothed milk regulator slightly
towards the word “CAFFELATTE” (see sec-
tion “Making cappuccino”).
Clean the milk container lid as described
in the section “Cleaning the milk contain-
er”.
RECIPES
Coffee punch
Ingredients (serves 6):
½ l / 16.91 oz of hot coffee
½ l / 16.91 oz of white Port
½ l / 16.91 oz of rum
100 g / 0.22 lb of candied brown sugar
Method: Pour the coffee into a pot, add the rum and the Port
and heat until it reaches boiling point. Gradually add the can-
died sugar, tasting now and then until sufficiently sweet. When
the sugar has dissolved serve in traditional, short stemmed
glasses.
Emperor’s coffee
Ingredients (serves 3):
3 espresso coffees
3 egg yolks
3 teaspoons of sugar
3 dl / 10.14 oz of milk
2 small glasses of brandy
Method: Beat the egg yolks with the sugar and the brandy.
Add hot milk and hot coffee.
RECIPE TIP: lightly whip the milk and add slowly at the very last
ingredient. Best served accompanied by a chocolate cake.
Danish coffee
Ingredients:
6 eggs
grated rind of one lemon
100 g / 0.22 lb of sugar
¾ l / 25.36 oz strong, cold coffee
1 large glass of brandy
Method: Beat the eggs and the lemon rind, and then add the
sugar a little at a time until the eggs become light and airy.
Slowly add the coffee and the brandy, stirring constantly. Serve
in chilled teacups or “Ballon” glasses.
Irish cofee
Ingredients (serves 3):
2 spoons of sugar
1 spoon of water
9 teaspoons of whipping cream
6 spoon of Irish Whisky
4 cups of hot coffee
Method: Boil the water and the sugar for approximately one
minute then add to the Whiskey and the hot coffee. Mix and
pour into stem glasses. Carefully pour the cream onto the coffee
(3 teaspoons per glass).
RECIPE TIP: lightly whip the cream so that it stays on top of the
coffee. Grand Marnier or Calvados can also be added.
Coffee sorbet
Ingredients (serves 4):
200 g / 0.44 lb of granulated sugar
2 dl / 6.76 oz of espresso coffee
Method: Combine ½ l / 16.91 oz of water and the sugar to make
a syrup and simmer for a few minutes; allow it to cool then mix
in the coffee. Filter as soon as a smooth mixture is obtained
then place in the freezer to set, mixing often until of a grainy
consistency.
Iced coffee
Ingredients:
4 espresso coffees
4 teaspoons of sugar
12 ice cubes
Method: Crush the ice and add to the pre-sugared coffee.
Shake in a shaker until a frothy, creamy mixture
is obtained.
RECIPE TIPS: blend on a low blender setting and
serve in a flute or glass tumbler.
