Classics

Today, speciality coffee is not just a part of every stylish meal. A variety of coffees from around the world also provide for essential attractions to be enjoyed by themselves.Serve your guests this diversified indulgence. We will gladly accompany you in the aromatic world of coffee lovers.

Espresso / Ristretto

Espresso is the epitome of coffee.The mediterranean drink par excellence, a small but powerful taste of Italy. Espresso simply has more: more aroma, more taste, more substance. High pressure is used in the preparation of espresso and this creates the characteristic, compact, hazelnut brown "crema", the sign of a good espresso. An espresso is typically served with a glass of water.

INGREDIENTS
7–9 g ground espresso beans
according to taste
25–40 ml hot water
(double espresso = double quantities)
With a ristretto,the amount of water used is approx 20 ml and often less, with the same amount of coffee grounds

Espresso Macchiato

If you like your espresso milder, squirt some milk foam in a cup and finish off the drink with an espresso shot. The white milk foam specks "macchia" gives it its speckled appearance and transforms it into a "macchiato". Serving an espresso macchiato in a glass also creates a visual highlight. It is typically served with a glass of water.

INGREDIENTS
1 Espresso

Some Milk foam


Café Crème

The café crème, also called Schümli, is freshly prepared with a coffee bean roasted under pressure until blonde using the so-called piston brewing process. A good café crème is also decorated with a nutbrown "crema". A true classic, whether with a squirt of coffee cream or drunk neat.

INGREDIENTS
8–10g ground Café Crème beans
125–150 ml
Hot water, depending on the size of the cup

Cappuccino

A popular alternative today to espresso is the quintessential Italian cappuccino. It made its first appearance in coffee bars all over the world a long time ago.
Served with a sweet biscuit, the speciality coffee can be enjoyed at any time of the day. Its name which translates as "small cap", comes from the cowl, the "cappuccio" of the habit of Capuchin friars. The basis of any cappuccino is plenty of fresh milk foam into which is put an espresso.

INGREDIENTS
1Espresso

Plenty of fresh Milk foam (In Italy, a cappuccino is only dusted with cocoa powder if requested)


Latte Macchiato

Originally a child's drink in Italy, the "speckled milk" is served at drinking temperature. A latte macchiato consists of a layer of hot milk and milk foam between which an espresso "lays" after a brief period. Thus the three characteristic layers are created.

INGREDIENTS
1Espresso
Milk

Milk foam




Cafè Latte

The mildest form of milky enjoyment among the speciality coffees is the Caffè Latte. This comprises one half hot milk and in contrast to the cappuccino and latte macchiato, uses the milder café crème

INGREDIENTS
1/2 Café Crème
1/2 Hot milk
Some Milk foam



Filtered Coffee

The definitive German coffee classic is and remains the filtered coffee.
Also, or perhaps precisely in the era 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 coffee is prepared without a great deal of pump pressure and the brewing water instead flows gently through the
coffee grounds.

INGREDIENTS
Filtered coffee grounds
Hot water




Milk Choc

Virtually no other drink imparts such a feeling of wellbeing as a hot chocolate does. Children love them anyway and perhaps most adults love them also for this very reason.
It brings back cosy memories of safeness, warmth and contentment. Sweet, rich, creamy the embodiment of chocolate in liquid form. The high point is a covering of milk foam or fresh whipped cream.

INGREDIENTS
Drinking chocolate
Hot, fresh milk or hot water
Milk foam or whipped cream