Krups FNC2 Mode D'emploi page 22

The milk is not very Steam nozzle bloc- See paragraph
frothy ked
Cappuccino acces- See paragraph
sory blocked
Milk not fresh.
Milk is lukewarm.
Lots of water on Grounds not
the coffee grounds properly tamped
down
Insufficient quantity Increase the
of ground coffee
Recipes
Savour your espresso just as you like it: when
you want to relax or to round off a good
meal.
Here are a few recipes which you will be able
to create with your espresso machine.
. Original espresso
Take one measuring spoonful of good
•
quality well roasted espresso coffee, and
filter it directly into the pre-heated cup.
If you use good, finely ground coffee, the cup
will be crowned by a fine head of froth.
Add sugar if desired and treat yourself. Ori-
•
ginal espresso is drunk without milk but
plenty of sugar.
. Cappuccino
For a state of the art cappuccino, the ideal
quantities are as follows: 1/3 coffee, 1/3 hot
milk, 1/3 frothy milk. The quantity of hot milk
+ froth obtained should be about double the
amount of coffee prepared.
Use large cups which have been pre-heated.
•
Fill them with coffee to the equivalent of
•
one cup of espresso and top up with milk
which has been frothed up using the
autocappuccino accessory.
Lastly, sprinkle with drinking chocolate
•
powder.
22
. Café crème
«Maintenance»
Prepare a classic espresso in a large cup.
•
Add a cloud of cream to make an espresso
•
«Maintenance»
with milk.
Use fresh milk
You can also replace the cream with hot milk.
Put milk in
. Caffe corretto *
refrigerator.
Prepare a cup of espresso in the normal way.
•
Tamp down the
grounds
• Then slightly 'correct' the taste by adding
1/4 or 1/2 a glass of cognac.
You can also use anisette, grappa, Sambuco,
quantity of ground
Kirsch or Cointreau for the same effect.
coffee.
And there must be countless other possibilities
for ìennoblingî an espresso. Let your imagina-
tion run wild.
. Coffee Liqueur *
• Mix in an empty 0.75 litre bottle: 3 cups of
espresso, 250 g brown cane sugar, 1/2 litre
cognac or Kirsch.
Leave the mixture to soak for at least 2
•
weeks.
You will then have a delicious liqueur,
especially for coffee lovers.
. Iced coffee à l'italienne
4 vanilla ice cubes, 2 cups of cold sugared
espresso, 1/8 litre milk, fresh cream, grated
chocolate.
Mix the cold espresso with milk.
•
Distribute the ice cubes among the glasses,
•
pour the coffee over them and decorate
with fresh cream and grated chocolate.
. Friesian coffee *
• Add a small glass of rum to a sugared cup of
espresso.
• Decorate with a good layer of fresh cream
and serve.
. Espresso flambé *
2 cups of espresso, 2 small glasses of cognac,
2 teaspoonfuls of brown sugar, fresh cream.
Pour the cognac into heat-resistant glasses,
•
heat and flame.
Add sugar, mix, pour the coffee and
•
decorate with fresh cream.