Bedienungsanleitung Krups FNC3 (Seite 22 von 37) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch, Finnisch)

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The milk is not very Steam nozzle bloc- See paragraph

frothy ked «Maintenance»

Cappuccino acces- See paragraph

sory blocked «Maintenance»

Milk not fresh. Use fresh milk

Milk is lukewarm. Put milk in

refrigerator.

Lots of water on Grounds not Tamp down the

the coffee grounds properly tamped grounds

down

Insufficient quantity Increase the

of ground coffee quantity 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.

. Café crème

• Prepare a classic espresso in a large cup.

• Add a cloud of cream to make an espresso

with milk.

You can also replace the cream with hot milk.

. Caffe corretto *

• Prepare a cup of espresso in the normal way.

• Then slightly ‘correct’ the taste by adding

1/4 or 1/2 a glass of cognac.

You can also use anisette, grappa, Sambuco,

Kirsch or Cointreau for the same effect.

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.

FNC1/2/3.PM6.5 19/01/04, 16:1722

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