COLD ESPRESSO SHAKE
Frothy and extremely refreshing, this makes a pleasant drink on hot days. Prepare an espresso coffee, add sugar and pour into a cocktail shaker with large ice cubes. Shake for a few seconds. Serve in a tumbler or flûte.
Move to the refrigerator ½ hour before serving. Serve two-three balls of the ice-cream in a small bowl and decorate with roasted coffee beans.
IRISH COFFEE
Any energy-giving tonic. Warm a tall glass and mix eight parts of hot coffee with one part whisky and brown sugar. Gently pour freshly whipped cream over the back of a spoon so that it floats on the coffee: the result is a layer of cool white cream on top of the hot dark coffee.
CLEANING AND MAINTENANCE
EXTERNAL PARTS
� Clean all the external parts of the machine with a soft cloth, do not use harsh detergents. � Do not clean steel surfaces with abrasive pads or sponges. � Dry thoroughly using a soft cloth.
MEXICAN COFFEE
Intense and exotic. Mix together a portion of double cream, half a teaspoon of cinnamon, a pinch of nutmeg and sugar in a small cup and beat until it becomes frothy. Place a teaspoon of chocolate syrup, a pinch of cinnamon and the coffee into a medium-sized cup and blend together. Top with a teaspoon of vanilla-flavoured cream.
DRIP TRAY
� Empty the drip tray (ref.25) regularly to avoid the overflow of liquids which could soil and damage the cupboards below the machine. � Both the drip tray and the grid are dishwasher proof.
CAPPUCCINO ICE-CREAM
Heat 2 cups of espresso coffee, ¾ cup of single cream and ½ cup sugar in a pan and bring to boiling point. Leave to cool before placing in the freezer for 4-5 hours.
FILTER/FILTER-HOLDER/RING NUT
� The filters (ref. 21 and 22), the filter holder (ref.20) and the ring nut (ref.15) should be kept clean at all times. Any residual coffee may alter the taste of the next coffee you make. � Put the filter holder and the filter in the dishwasher every 2 months.
