2012 WMF Coffee Specialities Web

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WMF Coffee Specialities


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Specialities

Espresso / Ristretto 05Espresso Macchiato 06Caf Crme 07Cappuccino 08Latte Macchiato 09Caff Latte 10Filtered Coffee 11Milk Choc 12

Classics

Content

Mozart Coffee 14

Baileys Cream Coffee 15

Caff Zabaione 16

Sweet Coconut Dream 17

Peppermint Cream 18

Strawberry Fields 19

Pharisee 20

Espresso Sorbetto 21

Caff con Ghiaccio 22

Iced Coffee 23


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Classics

INGREDIENTS

79 g groundespresso beans, according

to taste2540 ml hot water(double espresso = doublequantities)

With a ristretto,the amount of waterused is approx 20 ml andoften less, with the sameamount of coffee grounds

Espresso / Ristretto

Espresso is the epitome of coffee.The mediterranean drink par excellence, a small butpowerful taste of Italy. Espresso simply has more:more aroma, more taste, more substance.High pressure is used in the preparation of espressoand this creates the characteristic, compact,hazelnut brown "crema", the sign of a goodespresso.

An espresso is typically served with aglass of water.


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Caf Crme

INGREDIENTS

810 g groundCaf Crme beans

125150 mlHot water, depending onthe size of the cup

INGREDIENTS

1 EspressoSome Milk foam

Espresso Macchiato

The caf crme, also called Schmli, is freshlyprepared with a coffee bean roasted under pressureuntil blonde using the so-called piston brewingprocess.A good caf crme is also decorated with a nut-brown "crema".A true classic, whether with a squirt of coffee creamor drunk neat.

If you like your espresso milder, squirt somemilk foam in a cup and finish off the drink withan espresso shot. The white milk foam specks"macchia" gives it its speckled appearance andtransforms it into a "macchiato". Serving anespresso macchiato in a glass also creates avisual highlight.

It is typically served with a glassof water.


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INGREDIENTS

1 Espresso

Milk

Milk foam

Originally a child's drink in Italy, the "speckledmilk" is served at drinking temperature. A lattemacchiato consists of a layer of hot milk and milk

foam between which an espresso "lays" after abrief period. Thus the three characteristic layers arecreated.

INGREDIENTS

1 Espresso

Plenty of fresh Milk foam

(In Italy, a cappuccino isonly dusted with cocoa

powder if requested).

Cappuccino Latte Macchiato

A popular alternative today to espresso is thequintessential Italian cappuccino. It made its firstappearance in coffee bars all over the world a long

time ago.Served with a sweet biscuit, the speciality coffeecan be enjoyed at any time of the day.

Its name which translates as "small cap", comesfrom the cowl, the "cappuccio" of the habit ofCapuchin friars.

The basis of any cappuccino is plenty of fresh milkfoam into which is put an espresso.


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The definitive German coffee classic is and remainsthe filtered coffee. Also, or perhaps precisely in theera of the speciality boom, it still retains a large fan

base and is the basic breakfast drink par excellence.In contrast to most speciality coffees, filtered coffeeis prepared without a great deal of pump pressureand the brewing water instead flows gently throughthe coffee grounds.

INGREDIENTS

1/2 Caf Crme

1/2 Hot milk

Some Milk foam

The mildest form of milky enjoyment among thespeciality coffees is the Caff Latte. This comprisesone half hot milk and in contrast to the cappuccino

and latte macchiato, uses the milder caf crmebean. A light creamy foam completes the drink.

Caff Latte Filtered Coffee

INGREDIENTS

Filtered coffee grounds

Hot water


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INGREDIENTS

Drinking chocolate

Hot, fresh milk

or hot water

Milk foam orwhipped cream

Virtually no other drink imparts such a feeling ofwellbeing as a hot chocolate does. Children lovethem anyway and perhaps most adults love themalso for this very reason.

It brings back cosy memories of safeness, warmthand contentment. Sweet, rich, creamy theembodiment of chocolate in liquid form. The highpoint is a covering of milk foam or fresh whippedcream.

Milk Choc

Specialities


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Baileys Cream Coffee

INGREDIENTS

Chocolate sauce

Baileys cream liqueur

Milk foam

Espresso

(The amounts varyaccording to tasteand the size of the glass)

It's as though they were made for one another:the combination of chocolate in liquid form, Irishcream liqueur made of whisky and cream (otherwiseknown as Baileys), topped with milk foam andespresso. Together they produce a recipe forwellbeing in liquid form.

Preparation: Slowly pour into a glass one after theother chocolate sauce and Baileys cream liqueur.Then add milk foam and, finally, an espresso(almost a small latte macchiato).

Mozart Coffee

This is a creation of Goran Huber, coffee sommelierand Austrian master Barista. An exquisite coffeerecipe which is reminiscent of the famous Mozartballs from Salzburg in terms of both appearanceand taste.

Preparation: Slowly pour chocolate sauce andmarzipan cream liqueur into a glassone after the other. Then addmilk foam and, finally,an espresso (almost a smalllatte macchiato).

INGREDIENTS

Chocolate sauce

Marzipan cream liqueur

Milk foam

Espresso

(The amounts varyaccording to taste

and the size of the glass)


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Strawberry Fields

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INGREDIENTS

Syrup(different types)

1 Ice cube

Cold foam

Chocolate saucefor decoration

1 Espresso(for coffee lovers)

The numerous different types of syrup open up amultitude of cold mixed drinks which take somebeating. In a flash you can create a StrawberryFields, Peppermint Cream, Sweet Hazel, BananaBreeze or Vanilla Kiss your imagination knows nobounds.

Depending on taste, you can then add an espressoso even coffee lovers are not left out.

Cold mixed drinks from a coffee machine? Todaythis isn't a contradiction.

With the new milk system WMF Active Milk, youcan easily whip up these cool cocktails at the touchof a button. The ice cube and syrup go into theglass, fill up with milk foam, and finish with a shake.

Peppermint Cream Strawberry Fields

INGREDIENTS

Syrup(different types)

1 Ice cube

Cold foam

Chocolate saucefor decoration

1 Espresso(for coffee lovers)


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Espresso Sorbetto

INGREDIENTS

For 4-6 people

350 ml Espresso

4 Sugar cubes

450 ml low-fat Milk

The espresso sorbetto is to be enjoyed as a coolvariation of the espresso. A small low-calorie sweetas a refreshment or dessert.

Let the espresso freeze, in an ice cube container forexample, until it is solid.Put the frozen espresso and the other ingredientsinto a mixer and blend them into a soft consistency.

INGREDIENTS

Cream or Milk foam

24 teaspoonfuls of

Sugar

4 cl Brown rum

Caf Crme

Delicious coffee creation with a shot! The emer-gence of the Pharisee goes back to the NorthFriesian Islands in the 19th century. But today it isstill one of the classic bar recipes - and not only inNorth Friesland.

Put the sugar and rum in a glass and fill up withstrong, hot caf crme. Finish off with milk foam orlightly whipped cream according to taste.

Pharisee


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WMF AG Coffee Machines InternationalEberhardstrasse D-73312 Geislingen/Steige, GermanyPhone +49 73 31 - 258 482 Fax: +49 73 31 - 258 [email protected] www.wmf.com

3082 # 63 8097 0391 Printed in Germany 02.12Errors and omissions anywhere in this leaflet reserved.

2012 WMF Coffee Specialities Web

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