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HOT DRINK SETUP/PROGRAMMING GUIDE
6700001 Page - 59 November, 2002
CAPPUCCINO RECIPE
* Chocolate weights will vary with different products.
CAPPUCCINO
Cappuccino is made with various ratios of chocolate to coffee, accord-
ing to taste. Lightener (E timer) is also used for cappuccino. Table D2
shows numerous different ways to make cappuccino for each size of
cup in your machine. For example, the default chocolate-to-coffee ratio
of 15 - 85 in a 7 oz. cup consists of the following:
• A chocolate throw (product I) lasting 0.55 seconds, providing 15%
of the normal chocolate throw (approximately 4.5 grams*).
• A water throw for the chocolate (water I) lasting 2.55 seconds
(chocolate product throw plus 2 seconds to ensure the mixing
bowl is fully rinsed). The volume is about 56 ml, depending upon
how the flow rate is adjusted.
• A throw for cappuccino coffee (product E) equal to a normal coffee
(product A) throw.
• A water throw for the freeze dry coffee selection (water E) lasting
for 4.35 seconds (101 ml).
OR
• A water throw for the fresh brew coffee selection (water E) lasting
for 4.00 seconds (115 ml). In either case the water volume is
enough to fill the remainder of the cup.
The actual mixing sequence is as follows:
1. The coffee portion of cappuccino is made using the same canister/
valve combination as the normal (A) coffee.
2. After the coffee is completely in the cup, the chocolate portion is
made with the selection G canister/valve combination. This gives
the drink its traditional "layering".