Espresso Recipes

• We extract a single espresso and let it "run" for another 3-4 seconds or select the dose of the single cappuccino from the keyboard if our machine is automatic.
• Then we prepare hot foamed milk. (Up to 65C)
• Pour the milk into the cup.

To prepare hot milk foam, we use long-life milk with 3.5% fat. Place milk in the milk jug with a nozzle up to the notch. The utensil and milk should be cold. We expand the nozzle of the machine, opening it, so that it does not channel drops of water into the milk during its preparation. Then, bring the steam nozzle to the surface of the milk, in the middle and turn on the steam. Our milk starts to swell and as it swells we lower the milk jug so that the nozzle is in the same place.

 When the milk swells and reaches 2 cm from the rim of the milk jug, immerse the nozzle in order to create a rotational movement in the milk (eddy) and eliminate the bubbles. As soon as the temperature reaches 70⁰ C, turn off the steam. The foamed milk is ready. Leave it for a few seconds to "calm down" and then shake it until its surface is shiny and beat it slightly to separate the cream from the milk. In case there are bubbles on its surface, remove them with a spoon on the surface and then we do the above procedure.

• The preparation of the drink is similar to that of espresso freddo, with the only difference being the addition of cold foamed milk.
• After preparing the frothed milk, we can create a freddo Cappuccino in two ways: a) Place the freddo espresso in the glass, and in the gap that exists up to the rim of the glass, add the foamed milk from above slowly and in a circular motion to the walls of the glass. b) Place the foamed milk at the base of the empty glass at 1/3. Add 4-5 ice cubes and pour the freddo espresso slowly at an angle from the shaker so that it does not cover the frothed milk, but passes through and creates 3 layers.

To prepare cold foamed milk, we use long life milk with 1.5% fat.

Place milk in the plastic or inox container of the frappe, about ¼.

Press into the frappe and mix on the first step (I).

After about 10-12 seconds the foamed milk is ready, smooth, fluid and velvety.

In case we have milk already in the container from a previous use, we should add new milk,

so that the foamed milk does not "cut" us during its preparation.

In any case, the milk and the utensil we use should be cold. That's why we always store it in the refrigerator.

If we try to make foamed milk with milk with 0% fat, the foamed milk we get will be much thicker and will be produced in less time.

If we want to use milk with 3.5% fat, in order to have a richer taste in the drink, we should also place ice in the container, otherwise the frothed milk will "cut", or it will be full of bubbles.

• We extract a double espresso using the double shutter with the two spouts.
• We continue the extraction for another 4-5 seconds so that the amount of espresso is around 65-70ml.
• Place the extracted espresso in the shaker, adding sugar (if necessary) 1.5 spoons for medium and 3.5 for sweet.
• Mix in the frappe for 3-4 seconds on the first step (I), opening and closing it so that the sugar melts.
• Add 1-2 ice cubes and mix again in the frappe in the same way.
• Add ice to a 250-280 ml tube glass (about ¾ full) and strain the coffee into the glass.
• The cream should be about 3-4 cm and the coffee should form flowing "water" vertically.

Be careful not to hit the coffee maker more than necessary, as enough foam will be created and our coffee will be very light.

• Clean the shutter using a dry and clean towel.
• Then we place ground coffee in the shutter. (Depending on the blend from 7-8.5 gr).
• Press the coffee on a fixed point with the tamper, exerting a force of about 15 kg. (we throw our weights slightly forward).
• Additionally, we clean the shutter ring with our hand for any coffee residue.
• Then we press the free flow button of the espresso machine to clear the water and avoid boiling. (about 5-6 sec, depending on the machine and its use).
• We click the shutter and immediately start the extraction.
• Ideal extraction time is from 21-27 sec from the moment we press the button.
• There should be 25-30 ml of espresso in the cup (depending on the cup, approximately in the middle of it)

• We extract an espresso using the double shutter with the two spouts.
• We stop the extraction when the amount of espresso reaches 60 ml. (depending on the cup, about a little less than half).

• Clean the shutter using a dry and clean towel.
• We place ground coffee in the shutter. (Depending on the blend from 7-8.5 gr).
• Press the coffee on a fixed point with the tamper, exerting a force of about 15 kg. (slightly throw your weights forward).
• Then we clean the shutter ring with our hand for any coffee residue.
• Then we press the free flow button of the espresso machine to clear the water and avoid boiling. (about 5-6 sec, depending on the machine and its use).
• We click the shutter and immediately start the extraction.
• Ideal extraction time is from 21-27 sec from the moment we press the button.
• There should be 25-30 ml of espresso in the cup (depending on the cup, approximately in the middle of it)

• We extract an Espresso using the free flow button.
• We stop the extraction when the amount of Espresso reaches 15-20 ml. (depending on the cup, about 1/3).

• Clean the shutter using a dry and clean towel.
• We place ground coffee in the shutter. (Depending on the blend from 7-8.5 gr).
• Then press the coffee on a fixed point with the tamper, exerting a force of about 15 kg. (we throw our weights slightly forward).
• Also, we clean the shutter ring with our hand for any coffee residue.
• In addition, we press the free flow button of the espresso machine to clear the water and avoid boiling. (about 5-6 sec, depending on the machine and its use).
• We click the shutter and immediately start the extraction.
• Ideal extraction time is from 21-27 sec from the moment we press the button.
• There should be 25-30 ml of espresso in the cup (depending on the cup, approximately in the middle of it)

• We extract an espresso using the free flow button.
• We stop the extraction when the amount of espresso reaches 45-50 ml. (depending on the cup, just before it reaches its rim).

• Clean the shutter using a dry and clean towel.
• We place ground coffee in the shutter. (Depending on the blend from 7-8.5 gr).
• Then press the coffee on a fixed point with the tamper, exerting a force of about 15 kg. (slightly throw your weights forward).
• Additionally, we clean the shutter ring with our hand for any coffee residue.
• Press the free flow button of the espresso machine to clear the water and avoid boiling. (about 5-6 sec, depending on the machine and its use).
• We click the shutter and immediately start the extraction.
• Ideal extraction time is from 21-27 sec from the moment we press the button.
• There should be 25-30 ml of espresso in the cup (depending on the cup, approximately in the middle of it)

• Place 10 ml of the desired alcohol in the cup. Usually grappa, hazelnut or bitter almond liqueur, coffee liqueur.
• We extract an espresso directly into the cup.

• Clean the shutter using a dry and clean towel.
• Then we place ground coffee in the shutter. (Depending on the blend from 7-8.5 gr).
• In addition, press the coffee at a fixed point with the tamper, exerting a force of about 15 kg. (slightly throw your weights forward).
• Additionally, we clean the shutter ring with your hand for any coffee residue.
• Then we press the free flow button of the espresso machine to clear the water and avoid boiling. (about 5-6 sec, depending on the machine and its use).
• Then, we close the shutter and immediately start the extraction.
• Also, ideal extraction time is from 21-27 seconds from the moment we press the button.
• There should be 25-30 ml of espresso in the cup (depending on the cup, approximately in the middle of it)

• We extract an espresso
• Add a spoonful of foamed milk to the center of the cup.

double espresso: The shutter we use to prepare a simple espresso is the single. (Sieve 7 gr and a spout).
So, in case we use the double (Sieve 14 gr and two spouts) we will extract 2 espressos or a double espresso.