Krups EA80 Série Mode D'emploi page 24

Danger : Only a qualified technician is authorised to carry out repairs on the power cord and the electrical system.
Failure to respect this exposes you to fatal injuries due to the presence of electricity. Do not use an appli-
ance that is visibly damaged.
Here are some recipes you can make using your Espresseria Automatic:
Cappuccino
For a cappuccino in the rules of the art, the ideal proportions are as follows: 1/3 hot milk, 1/3 coffee, 1/3 milk froth.
Caffe Latte
To make coffee with milk, also often called Latte Macchiato, the proportions are as follows: 3/5 hot milk, 1/5 coffee, 1/5
milk froth.
- For these milk-based preparations, it is best to use cold skimmed milk straight from the refrigerator (ideally between
6 and 8° C).
- To finish off, you can sprinkle with cocoa.
Café Crème
- Prepare a conventional espresso in a large cup.
- Add a little cream to get a café crème.
Café corretto*
Prepare a cup of espresso as usual.
Then add 1/4 or 1/2 of a liqueur glass of Cognac to taste.
- You can also use anisette, brandy, Sambuca, Kirsch or Cointreau.
- There are many other ways to give some punch to your espresso.
- Just use your imagination.
Coffee liqueur*
Mix 3 cups of espresso, 250 g of brown sugar candy and 1/2 litre of Cognac or Kirsch in an empty 0.75 litre bottle.
Leave the mixture to macerate for at least 2 weeks.
- You will obtain a delicious liqueur. A real treat for coffee lovers
Italian style iced coffee
4 scoops of vanilla ice-cream, 2 cups of espresso with sugar to taste, 1/8 l milk, fresh cream, grated chocolate.
- Mix the cold espresso with the milk.
- Serve the scoops of ice-cream into the glasses, pour the coffee onto them and decorate with fresh cream and grated
chocolate.
Café à la frisonne*
Add a small glass of rum to a cup of sweetened espresso.
Decorate with a good layer of fresh cream and serve.
Flambéed espresso*
2 cups of espresso, 2 small glasses of Cognac, 2 teaspoons of brown sugar, fresh cream.
- Pour the Cognac into heat-resistant glasses, heat and light.
- Add the sugar, mix, pour in the coffee and decorate with fresh cream.
Espresso Parfait*
2 cups of espresso, 6 egg yolks, 200g sugar, 1/8 litre of sweetened fresh cream, 1 small glass of orange liqueur.
- Beat the egg yolks with the sugar until it forms a thick, frothy mass.
- Add the cold espresso and the orange liqueur.
- Then mix in the whipped fresh cream.
- Pour the mix into saucer champagne glasses or ordinary.
- Put the champagne glasses in the freezer.
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(*: Remember, over-indulgence in alcohol is bad for the health.)