PAPER CUT TAKE OUT (GREY TINTED TO USE) CAPSULE BUTTON

  UPDATE _10/16

  UPDATE _10/16

  3

  3 Ca ff etteria

KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK

KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK

  10/16 ^10/16

HOT DRINKS

  RECIPE IN ORDER OF CUP EAT-IN PAPER CUT TAKE OUT DRINK CAPSULE BUTTON

  

EXECUTION (GREY TINTED TO USE) (GREY TINTED TO USE)

  small cup small short RISTRETTO

  Rotondo 22 ml of coffee

  ITALIANO single small cup small normal

  ESPRESSO Rotondo 40 ml of coffee

  CLASSICO single

  KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK

  medium cup 8oz double normal DOPPIO

  Rotondo 80 ml of coffee ESPRESSO double small cup small short

  CAFFÈ - 1 ristretto Rotondo

  MACCHIATO - 3 spoons of milk foam single

  3. CAFFETTERIA

  medium cup 8oz short

  3. CAFFETTERIA

  AMERICANO - hot water Rotondo

  SMALL -1 espresso single large mug 12oz normal

  AMERICANO - hot water Rotondo

  REGULAR - 1 double espresso double large mug 16oz double

  AMERICANO - hot water Rotondo normal

  LARGE - 1 double espresso double medium glass 8oz short

  LATTE - hot milk Rotondo

  MACCHIATO - 1 cm of foam single

  SMALL - 1 ristretto large glass 12oz normal LATTE - hot milk

  Rotondo MACCHIATO - 1 cm of foam single

  REGULAR - 1 double ristretto large mug 16oz double LATTE - hot milk normal

  Rotondo MACCHIATO - 1 cm of foam double

  LARGE - 1 double ristretto medium cup 8oz short CAPPUCCINO - 1 ristretto

  Rotondo SMALL - milk foam single large mug 12oz normal

• 1 double CAPPUCCINO

  Rotondo ristretto REGULAR single

• milk foam large mug 16oz double

  CAPPUCCINO - 1 double ristretto Rotondo normal

  LARGE - milk foam double small ou medium if small ou medium if whipped cream whipped cream

  HOT - 140 ml of milk steam

• – CHOCOLATE - 1 sachet of chocolate

  nozzle

  10/16 ^10/16

HOT DRINKS

  RECIPE IN ORDER OF CUP EAT-IN PAPER CUT TAKE OUT DRINK CAPSULE BUTTON

  

EXECUTION (GREY TINTED TO USE) (GREY TINTED TO USE)

  small cup + small normal

• 40 ml of coffee ramequin ESPRESSO _{- ≃}

  Rotondo 40g of whipped cream

  WITH CREAM single

• cocoa powder medium glass 8oz short
• 1cm of caramel CARAMEL
• hot milk

  Rotondo

  KNOW-HOW HANDBOOK MACCHIATO KNOW-HOW HANDBOOK

• 1cm of foam

  double SMALL

• 1 ristretto large glass 12oz normal
• 2cm of caramel CARAMEL
• hot milk

  Rotondo MACCHIATO

• 1cm of foam

  double REGULAR

• 1 double ristretto

  3. CAFFETTERIA

  3. CAFFETTERIA

  large mug 16oz double normal

• 3cm of caramel CARAMEL
• hot milk

  Rotondo MACCHIATO

• 1cm of foam

  double LARGE

• 1 double ristretto medium cup 8oz short

  CAPPUCCINO - 1cm of chocolate Rotondo

  CHOCOLATE - 1 ristretto single

  SMALL - milk foam large mug 12oz normal CAPPUCCINO - 2cm of chocolate

  Rotondo CHOCOLATE - 1 double ristretto double

  REGULAR - milk foam large mug 16oz double normal

  CAPPUCCINO - 3cm of chocolate Rotondo

  CHOCOLATE - 1 double ristretto double

  LARGE - milk foam

EVERY DRINK WITH EXTRA WHIPPED CREAM, WILL BE DECORATED WITH COCOA POWDER.

  Presentation – Eat-in: The logo on both the saucer and on the cup should always be aligned; the spoon and cup handle should always be served pointing to the right. The sugar and the sweet should be placed on the left.

  Take out: Each take away paper cup should be sealed with its corresponding lid and be served with a spoon (either a small individually wrapped one or the grandissimo one), one sugar, the

  10/16 ^10/16

THE COFFEE

  The capsules • Lavazza Blue ROTONDO (black capsule): 100% Arabica. Lavazza Blue DECAFFEINATO: • You should also order decaffeinated capsules so all our coffee recipes are available to customers who request a decaffeinated version.

KNOW-HOW HANDBOOK

  KNOW-HOW HANDBOOK Reminder: Make sure to properly close the sachet in order to keep the remaining capsule fresh.

3. CAFFETTERIA

  3. CAFFETTERIA Coffee options

short double regular double manual

  C C short regular control O 22ml 40ml

  O F F F F E E E E

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THE MILK

KNOW-HOW HANDBOOK

3. CAFFETTERIA

  3. CAFFETTERIA

  no wire spring) in the bottom of the Aeroccino.

  How to make milk foam with the steam nozzle

  of the jug of milk and slowly open the steam valve.

  3 Place the nozzle at the bottom

  steam nozzle, let a small blast of steam out. Shut the valve off again.

  2 To get rid of excess water in the

  fridge) into a stainless steel jug. Do not fill it by more than a quarter.

  1 Pour some cold milk (from the

  With the Aeroccino

  turns red; the milk is ready once the red light goes out.

  3 Press on the button until it

  2 Pour in the milk – up to highest « max » line.

  1 Insert the plain whisk (i.e. with

  M

  ^10/16 KNOW-HOW HANDBOOK

  Rinse the metal jugs each time you empty them completely. Wash the sides of the jugs if necessary. Store the jugs in the fridge. The metal jugs should be washed with antibacterial soap every evening and then again at midday. If possible, run them through the dishwasher several times a day.

  It is imperative that the milk used in all our hot drinks be cold whole milk.

  with a clean rag (which is dedicated to food contact only) and clear the nozzle of any residue milk with a quick burst of steam.

  3 Clean the nozzle immediately

  bottom of the milk jug and open the steam valve to heat the milk. Check the temperature of the milk by keeping a hand on the jug. The milk should be hot but not boiling.

  2 Place the steam nozzle at the

  steam nozzle, let a small blast of steam out of the nozzle. Shut the valve off again.

  1 To get rid of excess water in the

  Storage

  Always note the date when the bottle of milk was opened on the bottle.

  Any opened bottle of milk should be stored in the fridge between 0°C and 4°C. Any milk that has been left out of the fridge for more than 30 minutes should be thrown away.

  I L K UHT treated milk does not need to be refrigerated if it is unopened and still in its

original packaging, but for the milk to foam it needs to be cold. Remember to keep several

unopened bottles in the fridge.

  I L K M

  Milk jugs Maintenance. How to heat up the milk The Latte Macchiato is the only recipe that requires hot milk, and not milk foam. With the steam nozzle of the coffee machine

  10/16

  Check the temperature of the milk by keeping your hand on the jug. It should be hot but not boiling. Turn the steam valve off before removing the jar and when and before the nozzle starts making big bubbles in the milk.

  8 Pour the foam into the cup

  7 Tap the jug down several times

  Clean the nozzle immediately with a clean cloth, which is dedicated to food contact only, and clear the nozzle of any milk residue with a quick burst of steam.

  6

  4

  Lower the milk jug so that the end of the nozzle is just on

  the surface of the milk : if the

  nozzle is submerged in the milk it will just heat it. If the nozzle is too high, the milk will splatter everywhere.

  5

KNOW-HOW HANDBOOK

  I L K

  How to make milk foam with the Aeroccino You can only prepare a cappuccino at a time.

  

Never immerse the entire Aeroccino in water nor put it in the dishwasher, as you will ruin

its electric base.

  with antibacterial liquid every midday and evening.

  6 Clean the insides and the lid

  Dry it using a single use paper towel and put the lid back on to keep it clean.

  

of any milk skin in the bottom

.

  water, making sure to get rid

  5 Rinse it out immediately with

  automatically. Pour the foam immediately into the glass or cup otherwise the milk will accumulate under the foam.

  4 The Aeroccino stops

  its lid) on its electric base and press the button until it turns red. Do not press the button for too long, otherwise it will turn blue and will then prepare cold foam.

  I L K M

  3 Place the Aeroccino (without

  « max » sign, i.e. the lowest one; beyond this level the milk will overflow and will not foam.

  2 Pour cold milk up to the first

  1 Insert the foam whisk into the bottom of the Aeroccino.

  NB : Always keep the milk jug in the fridge cold. If the milk is warm, it will not foam.

  ^10/16 KNOW-HOW HANDBOOK

  3. CAFFETTERIA

  on a hard surface to “burst” any big bubbles.

  3. CAFFETTERIA M

  swaying the jug from left to right or using a spoon.

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HOT DRINKS

  1 Place a single capsule in a single spout handle.

  2 Use a small cup or a small paper cup.

  3 KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK Press on the « normal » button.

  4 Serve with sugar, small spoon and the sweet. 40ml of coffee ESPRESSO DOPPIO RISTRETTO

  1

3. CAFFETTERIA

  3. CAFFETTERIA

  Place a double capsule in the double spout handle.

  2 Use a small cup or a small paper cup.

  3 Press on the double short button.

  4 Serve with sugar, small spoon and the sweet. ESPRESSO DOPPIO CLASSICO

  1 Place a double capsule in the double spout C C handle. O

  O

  2 F F Use a medium cup or a medium paper cup. F F

  3 E E Press on the double short button. E E

  4 S S Serve with sugar, large spoon and the sweet. CAFFÈ MACCHIATO Italian espresso with a splash of foam.

  1 Place a single capsule in the single handle.

  2 Use a small cup or a small paper cup.

  3 Press on the short button.

  4

  _10/16

AMERICANO SMALL

  _10/16

  1

  Fill a medium cup or a medium paper cup with hot water stopping at 2cm from the brim (8/10 of the cup).

  2 Place a single capsule in a single handle.

  3 Press on the normal button.

  4 KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK Serve with sugar, large spoon and the sweet.

3. CAFFETTERIA

  3. CAFFETTERIA AMERICANO REGULAR

  1 Fill a large cup or a large paper cup with hot

  water stopping at 2cm from the brim (8/10 of the cup).

  2 Place a double capsule in a double handle.

  3 Press on the double normal button.

  4 Serve with sugar, large spoon and the sweet. A A M

  M E E R

  R AMERICANO LARGE

  I I

  1 C C

  Fill a large mug or a large paper cup with hot

  A A

  water stopping at 0.8" from the brim (8/10 of

  N N the cup). O O

  2 Place a double capsule in a double handle and press on the double long button. NB:

  the cup can't be positioned below the handle (because too high); use the cup of stainless steel instead.

  3 Pour the coffee into the cup.

  4 Serve with sugar, large spoon and the sweet.

LATTE MACCHIATO SMALL

  10/16

  ^10/16 KNOW-HOW HANDBOOK

KNOW-HOW HANDBOOK

3. CAFFETTERIA

  3. CAFFETTERIA

  1

  Fill the glass for Latte Macchiato or the

  medium paper cup with hot milk stopping at 2cm from the brim.

  2 Place a single Rotondo capsule in the single handle.

  3 Press on the short button.

  4 Serve with sugar, large spoon and the sweet.

LATTE MACCHIATO REGULAR

  paper cup with hot milk stopping at 2cm from the brim.

  1 Fill a large glass for Latte Macchiato or a large

  3 Press on the double short button.

  4 Serve with sugar, large spoon and the sweet. LATTE MACCHIATO LARGE

  1 Fill a large mug or a large paper cup with hot milk stopping at 1" from the brim.

  Place a double Rotondo capsule in a double handle and press on the double short button.

  NB:

  the cup can't be positioned below the handle (because too high); use the cup of stainless steel instead.

  2

  3 Pour the coffee into the cup.

  4

  I A T O Hot milk with a splash of espresso.

  I A T O L A T T E M A C C H

  L A T T E M A C C H

  2 Place a double Rotondo capsule in the double spout handle.

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CAPPUCCINO SMALL

  _10/16

  1

  Take a medium cup or a medium paper cup, run a Rotondo: capsule and short button.

  2 Serve with sugar, large spoon and the sweet.

  3 Add milk foam and fill the cup. KNOW-HOW HANDBOOK

KNOW-HOW HANDBOOK

3. CAFFETTERIA

  3. CAFFETTERIA CAPPUCCINO REGULAR

  1 Take a large cup or a large paper cup,

  run a double Rotondo: capsule and double short button.

  2 Serve with sugar, large spoon and the sweet.

  3 Add milk foam and fill the cup. C C A A P

  P P P U

  U C C CAPPUCCINO LARGE C C

  1 I

  I Place a double Rotondo capsule in a double

  handle and press on the double short

  N N button. O O

  NB: the cup can't be positioned below the

  handle (because too high); use the cup of stainless steel instead.

  2 Pour the coffee into the large mug and add milk foam to fill it.

  3 Serve with sugar, large spoon and the sweet.

  _10/16

HOT CHOCOLATE

  _10/16

  1

  Measure out the correct amount of milk, i.e.

  140ml , using a dispenser (ref DOSEUR) and pour it into a metal pot with lid.

  2 Add the sachet of hot chocolate and using a whisk, mix them together until smooth.

  3 Let a burst of steam out from the nozzle to get rid of any excess water. Close the nozzle. KNOW-HOW HANDBOOK

KNOW-HOW HANDBOOK

  4 Place the nozzle at the bottom of the pot

  and open the valve. Heat the mix by moving the metal pot around the nozzle.

  5 Stop when the milk starts to boil: the sound changes quite dramatically.

  6 Clean the steam nozzle using a clean

3. CAFFETTERIA

  3. CAFFETTERIA cloth and let out a short burst of steam.

  7 Serve in a medium cup or in a medium paper cup with a large spoon and the sweet. TEA

  1 Fill the teapot or a large cup with hot water.

  2 Place the tea bag on the saucer next to the medium cup or directly in the large paper cup. H H O O

  3 T T

  Serve with sugar, large spoon and the sweet.

  C C H

  H O O C

  C EXTRA WHIPPED CREAM: O O

  ฀ L

  L

the third button of the MUSSANA machine, and it will be decorated with cocoa powder.

A A T T E

  E & & T

  T E E

  10/16

GOURMET DRINKS

KNOW-HOW HANDBOOK

3. CAFFETTERIA

  3. CAFFETTERIA

  1 Place a single capsule in a single spout handle. ESPRESSO WITH WHIPPED CREAM

  2 Use a small cup or a small paper cup.

  3 Press on the « normal » button.

  4 Add whipped cream ( ^≃ 40g) on the small cup espresso or porcelain cup by pressing the 3rd

  button of the MUSSANA machine.

  5 Serve with sugar, small spoon and the sweet.

  6 Decorate the whipped cream with cocoa powder. CHOCOLATE CAPPUCCINO

  ^10/16 KNOW-HOW HANDBOOK G O U R M E T D R

CARAMEL MACCHIATO

  1 Depending on the size chosen by the

  customer (small, medium or large), fill up the bottom of the corresponding cup with dark chocolate: 1cm for the small, 2cm for the medium and 3cm for the large. Latte macchiato with caramel.

  2 Prepare the latte macchiato of the chosen size (hot milk + coffee, see recipes earlier).

  1 Depending on the size chosen by the customer

  (small, medium or large), fill up the bottom of the corresponding cup with caramel: 1cm for the small, 2cm for the medium and 3cm for the large.

  3 Serve with sugar, large spoon and the sweet.

  size (coffee + milk foam, see recipes

  I N K S

  I N K S G O U R M E T D R

  2 Prepare the cappuccino of the chosen

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HOT CHOCOLATE MACHINE

  ^10/16 KNOW-HOW HANDBOOK

  3. CAFFETTERIA

• The chocolate mixture must be used within 1 day, in order to avoid a deterioration in taste. A standard batch of mixture (1 liter of milk plus chocolat powder) provides approximately 5 servings; the number of batches of mixture you make will depend on your estimate of sales in your shop.
• Remember to keep note of the batch number written on the sachet, the date when the chocolate mixture was made and the date when the machine was last cleaned.

  H O T C H O C O L A T E M A C H H O T C H O C O L A T E M A C H

  1 Pour 1 liter of milk into a bowl and add a large

  sachet (220g) of chocolate. Using a whisk, combine the ingredients.

  2 Heat the mixture with the steam nozzle for 3 ^1/2 minutes, until boiling.

  3 Once the mixture is sufficiently thick and

  smooth, pour it into the machine set to 70°C and maintain this temperature.

  Preparation Storage

KNOW-HOW HANDBOOK

3. CAFFETTERIA

  10/16 ^10/16

ESPRESSO 2 MACARONS

₁

  Make the coffee (Ristretto or Espresso) in a small espresso cup or in a small take-away goblet. ₂ Place 2 macarons (the best-selling flavors) on

KNOW-HOW HANDBOOK

  KNOW-HOW HANDBOOK the medium-sized saucer or use a small cup. ₃ Serve with a small spoon and an Amorino napkin.

3. CAFFETTERIA

  3. CAFFETTERIA C _Macaron: C If he/she wishes, the customer may select the flavor of macarons al gelato he/she desires. O

  O F F F F E E E E HOT CHOCOLATE 2 MACARONS &

  & H ₁ H O O

  Make the hot chocolate in a small cup or in a small take-away goblet.

  T T C ₂ C H

  H

  Place 2 macarons (the best-selling flavors) on

  O O the medium-sized saucer or use a small cup. C

  C O ₃ O L L

  Serve with a medium sized spoon and an

  A A Amorino napkin. T T E

  E M M A

  A C _Macaron: C If he/she wishes, the customer may select the flavor of macarons al gelato he/she desires. A A R R

  10/16 ^10/16

ICED DRINKS

• 150ml of milk
• 160gr of gelato FRAPPÈ or sorbet (2 scoops corresponding to the

KNOW-HOW HANDBOOK

  center of the medium Frappè glass sized cone)

• straw
• Flat lid or domed lid if whipped cream
• 150ml of mineral

3. CAFFETTERIA

  3. CAFFETTERIA

  water SORBET - 160gr of sorbet DRINKS (2 scoops corresponding to the center of the medium sized cone)

• 55 ml of coffee Frappè glass
• I

  I ESPRESSO - 200gr of vanilla straw

  FRAPPÈ

• or coffee gelato

  C C

  domed lid because whipped cream

  E E

• whipped cream

  D D D D R

  R

  I I

  Small glass small

  N N

• Granita glass Medium stainless or

  K K

  steel spoon small paper cup

  S S +

  Plastic large spoon

• 150gr AFFOGATO of gelato vanilla Flat lid or

  AL domed lid if whipped

  CAFFÈ

• 1 espresso cream

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COLD DRINKS

  ORANGE JUICE 1 liter = 5 glasses of orange juice.

  1 Thaw it in the positive fridge (+4°C) for at least 48 hours.

  2 Mark on the bottle the date when you put it in

  the positive fridge. (7 days closed bottle and 2 days opened).

KNOW-HOW HANDBOOK

  3 Serve it in a medium glass or in a plastic cup. FRAPPÈ

  1 Pour 150ml of milk into a frappè mixing cup.

  2

3. CAFFETTERIA

  Add the gelato, in small scoops (130ml of

  3. CAFFETTERIA

  gelato for sorbets and 170ml of gelato for all other flavors).

  3 Place the frappe glass in the machine and mix

  (30 seconds for sorbets, fruits and nuts and 1 minute for the other flavors).

  4 Turn the machine off, and for it the stop completely before removing the glass.

  5 Pour into a plastic Frappè cup and serve with a straw.

  NB: if the customer asks for whipped cream,

  stop the milkshake at the glass' line in order to

  C C put it. O

  O ESPRESSO FRAPPÈ L L

  1 D D

  Take a frappè mixing cup and add 55ml of espresso coffee, 200g of coffee gelato (making sure not to include any coffee

  D D grains). R

  R

  2 I

  I Turn the frappè machine on and combine the N

  ingredients until you have a smooth consistent N mixture.

  K K

  3 S S

  Pour into a frappè glass, add the whipped cream (included in the price) and serve with a straw.

  _10/16

SORBET DRINK

  _10/16

  1

  Pour 150 ml of mineral water into a frappè mixing cup (which corresponds to 4 cm of the cup).

  2 Add 160g of sorbet. In the case of two flavors,

  divide the sorbets’ portion into 2 scoops of 80g each, (roughly the center of the medium sized cone).

KNOW-HOW HANDBOOK

  3 Place the frappe glass in the machine and mix for about 45 sec.

  4 Turn the machine off, and wait for it to stop completely before removing the glass.

3. CAFFETTERIA

  3. CAFFETTERIA

  5 Pour into a plastic Frappè cup and serve with a straw. NB : Always use refrigerated bottled water served at 4 ° C. C C AFFOGATO AL CAFFÈ O

  O Vanilla ice cream "drowned" in an espresso. L L D

  D

  1 Put 3 small rolls of vanilla (3x 50 g) in the D D medium glass or the small granita cup. R

  R

  I I

  2 Pour an espresso (single capsule and normal N N button). K

  K

  3 S S Serve with large spoon and wafer. NB :

  Depending on the coffee machine used, the coffee can be very hot. In this case, you will first pour the coffee in the stainless steel pot and then pour it back into the cup. This is to avoid potential melting of the granita cup.

  10/16 ^10/16

GRANITA

  Preparation

• Take the purée or juice out 10-12 hours ahead of time and keep it in the positive fridge (+4°C) or at room temperature.
• Once the purée has defrosted, dissolve the icing sugar in the water. Incorporate the strawberry purée and/or lemon juice to the syrup and mix.
• The time necessary to make the Granita is 2-3 hours with the machine set on maximum.

  

INGREDIENTS

KNOW-HOW HANDBOOK FRAGOLA LIMONE TANGERINE KNOW-HOW HANDBOOK

  S TRAWBERRY P URÉE 2.000 KG L EMON JUICE T ANGERINE JUICE 2.000kg 3.000kg

  I S 0.570 W W CING UGAR KG ATER ATER 4.000kg 1.615kg W 2.285 S S

ATER KG UGAR UGAR

  0.800kg 0.490kg L

  EMON KG JUICE ( OPTIONAL ) 0.145

• -

3. CAFFETTERIA

  _Use

  3. CAFFETTERIA

• If you prepare the mixtures at night at shop closing, regulate the machine on the lowest setting for the night. In the morning, set the machine to medium setting by pressing on the << >> buttons.
• If you sell a lot, make a large quantity and keep it in the positive fridge until you need it. The total life time (Fridge + granita machine) of the mixture is 72 hours (maximum) from the time of preparation. Keep a record of traceability and cleaning.
• If you have prepared a large quantity, you add as and when you need to avoid having a completely empty machine and having to wait 3 hours. However, do not mix a new batch with an old one: you will have to throw the whole lot out after 72 hours after the first preparation.

  G G R R A A GRANITA N

  N

  I I T T

1 A

  A

  Place a small granita cup or frappe cup under the machine and fill it to the line. Serve with a straw.