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10 “The milk makes the difference”
Coffee specialities are taking the entire planet by storm. Up until
a few years ago, classics, such as Espresso and Café Crème were
the most popular choices. Today, Cappuccino, Latte Macchiato
& co. have well surpassed them.
More and more often, one finds milk among the ingredients of
the trendy specialities. It doesn‘t matter whether whole milk or
skim milk is used. It isn‘t the fat content which is crucial for the
wonderful foam, but the protein. Heated or frothed, as cream or
whipped cream, no other natural product is combined with cof-
fee as often or with as much pleasure as milk. There is a wide
variety of alternatives available to allergy sufferers as well: goat/
sheep milk, rice milk or soy milk.
The most modern technology and ingenious Cappuccino nozzles
allow you to delve into the multi-faceted world of coffee speci-
alities with every IMPRESSA. Here, the milk is not heated to
above 75 °C. This is namely the only way that the inimitable fine
foam can be fully developed.
Thanks to the variable brewing unit, which can prepare between
5 and 16 grams of coffee powder under ideal conditions, you can
make sure that the tastes of the coffee and milk are harmoniously
balanced. Simply allow your imagination to run free in creating
new recipes and add flavour and fineness to your personal favour-
ite coffee specialities according to your mood.
Make sure you try out the secret Barista tip: Because milk can
form a vortex on the rough surface of a stainless steel pot espe-
cially well, perfect foam can be formed in these receptacles. And
the professional also knows what must also be given special
attention: Regularly and thoroughly clean the Cappuccino nozzle,
rinse out the milk container well every evening and store the milk
in the refrigerator overnight.
Trendy specialities
with milk
Trendy specialities
with milk
Most modern technol-
ogy
Most modern technol-
ogy
Frothing as done by a
professional
Frothing as done by a
professional
10 “The milk makes the difference”