RISTRETTO

It couldn’t be more concentrated… espresso ‘ristretto’ (which means restricted in Italian, or strong for a beverage). A highly concentrated espresso, prepared with less water than normal, but the same amount of ground coffee. This is what gives the ristretto its aromatic taste.

Ingredients

• 25 ml ristretto

Preparation

• Place an espresso glass under the coffee spout.
• Prepare a ristretto with 25 ml of water.

Machine Setting

• Amount of water: 25 ml
• Coffee strength: strong
• Temperature: high

Serving Suggestion

Serve the Restretto on a Saucer with an Espresso Spoon, one Suger Stick and a Glass of stll Water.

ESPRESSO

‘Espresso should be as black as the devil, as hot as hell, as pure as an angel and as sweet as love.’ Charles-Maurice de Talleyrand-Périgord (1754 – 1838) Espresso is the most popular type of coffee in southern European countries like Italy and Spain.

Ingredients

• 45 ml espresso

Preparation

• Place an espresso glass under the coffee spout.
• Prepare an espresso with 45 ml of water.

Machine Setting

• Amount of water: 45 ml
• Coffee strength: strong
• Temperature: high

Serving Suggestion

Serve the Espresso on a Saucer with an Espresso Spoon, one Suger Stick and a Glass of stll Water.

ESPRESSO MACCHIATO

The macchiato – which means ‘stained espresso’ – is an espresso which is topped with milk foam to give it an elegant finish.

Ingredients

• 40 ml espresso
• Milk foam

Preparation

• Place an espresso glass under the coffee spout.
• Prepare an Espresso Macchiato.

Machine Setting

• Amount of water: 40 ml
• Coffee strength: strong
• Temperature: high
• Milk Foam: 3 sec.

Serving Suggestion

Serve the Espresso Macchiato on a Saucer with an Espresso Spoon, one Suger Stick and a Glass of stll Water.

ESPRESSO DOPPIO

At the touch of a button, the JURA coffee machine can prepare two cups of espresso in two preparation cycles – grinding twice, then brewing twice.

Ingredients

• 2 × 45 ml of espresso

Preparation

• Place an coffee cup under the coffee spout.
• Prepare an espresso doppio

Machine Setting

• Amount of water: 90 ml
• Coffee strength: strong
• Temperature: high

Serving Suggestion

Serve the Espresso Doppio on a Saucer with a Coffee Spoon and a Suger Stick.

CAFÉ CRÈME

With its light-coloured crema, this drink is also known in Switzerland as a ‘Schümli’ and in Italy as a ‘caffè lungo’. It is made with much more water than an espresso.

Ingredients

• 100 ml of coffee

Preparation

• Place an coffee cup under the coffee spout.
• Prepare a coffee with 100 ml of water.

Tip

• Add coffee cream to taste.

Machine Setting

• Amount of water: 100 ml
• Coffee strength: normal
• Temperature: normal

Serving Suggestion

Serve the Café Crème on a Saucer with a Coffee Spoon, a Suger Stick and Coffee Cream.

CAFFÈ LATTE

Coffee with plenty of warm milk, known in Switzerland as a ‘Schale’. This milky coffee, which is often enjoyed at breakfast time, is made from coffee with warm milk.

Ingredients

• 100 ml of coffee
• Warm Milk

Preparation

• Place the cappuccino cup under the coffee spout.
• Prepare a Caffè Latte

Machine Setting

• Amount of water: 90 ml
• Coffee strength: strong
• Temperature: high

Serving Suggestion

Serve the Caffè Latte on a Saucer with a Coffee Spoon and a Suger Stick.

CAPPUCCINO

The word cappuccino probably comes from the Capuchin monks, and came to be used because the milk foam resembles the monk’s hood (cappuccio). The colour of the monks’ hoods also recalls the brown hue of the beverage.

Ingredients

• 50 ml espresso
• Milk foam

Preparation

• Place the cappuccino cup under the coffee spout.
• Prepare a cappuccino.
• Decorate the cappuccino with a little chocolate sauce.

Machine Setting

• Amount of water: 50 ml
• Coffee strength: strong
• Temperature: high
• Milk foam: 14 sec.

Serving Suggestion

Serve the Cappuccino on a Saucer with a Coffee Spoon and a Suger Stick.

FLAT WHITE

The flat white is a drink that is very much in fashion among coffee lovers. Originating in Australia, its secret lies in ensuring that it is prepared correctly by adding the coffee to the cup first, followed by warm milk. The milk foam is prepared in the final stage. This lies under the crema, taking on its colour and taste.

Ingredients

• 60 ml espresso
• Warm milk and milk foam

Preparation

• Place the cappuccino cup under the coffee spout.
• Prepare a flat white

Machine Setting

• Amount of water: 60 ml
• Coffee strength: normal
• Temperature: normal
• Milk foam: 2 sec.
• Warm milk: 14 sec.

Serving Suggestion

Serve the Flat White on a Saucer with a Coffee Spoon and a Suger Stick.

LATTE MACCHIATO

Espresso with warm milk and milk foam. The latte macchiato, which literally means ‘stained milk’, is made up of three layers: a bottom layer of warm milk, a top layer of milk foam and an espresso in the middle.

Ingredients

• 55 ml espresso
• Warm Milk and Milk Foam

Preparation

• Place a Latte Macchiato Glass under the coffee spout.
• Prepare a Latte Macchiato

Machine Setting

• Amount of water: 55 ml
• Coffee strength: strong
• Temperature: heigh
• Milk foam: 18 sec.
• Warm milk: 4 sec.

Serving Suggestion

Serve the Latte Macchiato on a Saucer with a Latte Spoon and a Suger Stick.

FRESHPRESSO

The light, fruity summer drink.

Ingredients

• 1 espresso (45 ml)
• 100 ml orange juice
• 30 ml vanilla syrup
• 4 Ice Cubes

 

Preparation
Place the ice cubes, vanilla syrup, orange juice and freshly prepared espresso in a mixer and blend until smooth.

Serving Suggestion
Decorate the glass with an orange slice.

SAMBUCCINO

A delicious combination of cold milk foam, coffee and elderflower. Surprise yourself with the sweet taste of this speciality coffee.

Ingredients

• 1 espresso (50 ml)
• 20 ml elderflower syrup
• 100 ml milk
• 4 Ice Cubes

 

Preparation
Add the milk and elderflower syrup to the Automatic Milk Frother and prepare a serving of cold milk foam. Place the ice cubes in a coffee pot and prepare the espresso in this. Pour the cold espresso – without the ice cubes – into a latte macchiato glass. Finally, add the milk foam.

Serving Suggestion
Decorate this speciality coffee with chocolate sauce.

RED SUNSET

This coffee recipe comes from Australia, where a growing number of superfood cafés are serving up the winning combination of beetroot and coffee.

Ingredients

• 1 latte macchiato
• 100 g cooked and peeled beetroot
• 1 generous pinch ginger
• 1 Teespoon honey

 

Preparation
Put the beetroot in a tall receptacle and purée it. Then press the puréed beetroot through a sieve to avoid any solid pieces ending up in the drink. Put 2 teaspoons of the beetroot purée, the honey and the ground ginger in a latte macchiato glass. Place the glass directly under the dual spout and prepare a latte macchiato.

Serving Suggestion
Serve with a small piece of Beetroot

MARSHMALLOW LATTE

Marshmallows are especially popular in the USA, where they are toasted on sticks over a campfire. Combining these sweet treats with coffee, chocolate sauce and Tabasco gives them a whole new flavour dimension.

Ingredients

• 1 latte macchiato
• 3 Teespoon chocolate sauce
• 3 drops of Tabasco
• 7 – 10 mini marshmallows

 

Preparation
Put the chocolate sauce, the Tabasco and ¾ of the marshmallows in a latte macchiato glass. Place the glass under the dual spout and prepare a latte macchiato. Use the remaining marshmallows to decorate the milk foam.

Serving Suggestion
Stir carefully before enjoying.

MILKY STRAWBERRY DREAM

This is a type of coffee that’s bound to be unlike anything you’ve tried before. Its fruity strawberry flavour will put a smile on your face.

Ingredients

• 1 espresso (45 ml)
• 100 ml whole milk
• 20 ml white chocolate sauce
• 20 ml strawberry syrup

 

Preparation
Pour the white chocolate sauce into a small latte macchiato glass. Add the milk and strawberry syrup to the Automatic Milk Frother and prepare a serving of warm milk foam. Pour the warm milk foam into the glass until it is ¾ full. Prepare the espresso in a separate receptacle. Pour it carefully into the glass and serve.

Serving Suggestion
Decorate with half a Strawberry.

CAFFÈ LIMONE

Bask in the year’s first rays of warm sunlight with this refreshing and invigorating speciality coffee.

Ingredients

• 1 espresso (35 ml)
• ½ tsp lemon paste
• 25 ml milk

 

Preparation
Prepare one portion of milk foam. Stir the lemon paste into the milk foam. Place the espresso glass under the coffee spout and prepare an espresso. Top with the milk foam.

Serving Suggestion
Stir well before tasting.

HOT ICEBERG

Easy to prepare and has a heavenly taste. A delicious beverage to enjoy every now and then, and something to put you in the mood for the magical winter months.

Ingredients

• 1 espresso (35 ml)
• 50 ml cream
• 50 ml vanilla syrup

 

Preparation
Put the cream and syrup into the whipped cream maker. Close the whipped cream maker and chill for a few hours in the refrigerator until the contents are completely cold. Prepare the whipped cream as normal and half-fill an espresso glass with it. Now place the espresso glass under the coffee spout and prepare an espresso in it.

Serving Suggestion
Serve the drink immediately. Stir well before enjoying.

LIQUORICE MACCHIATO

Don’t like liquorice? This recipe might just change your mind! Liquorice mostly comes from the root of the liquorice plant. By combining it with the intensity of espresso and the creaminess of milk foam, you’ll experience liquorice in a whole different way.

Ingredients

• 1 espresso (40 ml)
• ½ Teespoon liquorice powder
• 1 Teespoon honey
• 2 seconds milk foam

 

Preparation
Put the honey and liquorice powder in the espresso glass. Place the glass under the dual spout and prepare a macchiato.

Serving Suggestion
Stir carefully before enjoying.

GINGER CHERRY COOL

The perfect drink for a hot summer day. This unique coffee experience combines an icy cool sensation and a tingle on your tongue. Enjoy this coffee with a pep outside in the fresh air while you take in some sunshine.

Ingredients

• 1 espresso (40 ml)
• 20 ml cherry brandy
• Ginger ale
• Ice Cubes

 

Preparation
Fill a long drink glass almost to the rim with ice cubes. First pour the cherry brandy and then the ginger ale into the glass until it is ¾ full. Prepare an espresso in a separate receptacle. Pour the espresso into the glass over an ice cube. Pour carefully to make sure the espresso does not mix with the cherry brandy and ginger ale. This will create an attractive layered effect.

Serving Suggestion
Serve with a straw.

ROSEMARY ORANGE TONIC

This chilled coffee recipe is guaranteed to get your barbecue off to a great start. It’s a fruity, aromatic delight with or without alcohol. The perfect aperitif every time.

Ingredients

• 1 espresso (20 ml) mild
• 20 ml Cointreau
• Tonic water
• 1 sprig of rosemary
• Few zests of an orange
• Ice cubes

 

Preparation
Pour the Cointreau into a long drink glass. Add the rosemary and orange zests and fill the glass almost to the rim with ice cubes. Add the tonic water until the glass is ¾ full. Prepare the espresso directly in the glass over an ice cube. Pour carefully to make sure the espresso does not mix with the tonic water and Cointreau. This will create an attractive layered effect.

SPIRAL DESIGN

ORIENTAL DESIGN

HEART DESIGN

CLOVER DESIGN

COLD BREW CAFFÈ LATTE WITH SYRUP

A new take on the caffè latte – prepared cold, sweetened with syrup – turns your coffee break into a moment of pure pleasure.

Ingredients:

• 2 Ice Cubes
• 10 ml flavoured syrup
• Cold brew caffè latte (90 ml cold brew coffee, 7 seconds milk, 3 seconds milk foam)

 

Preparation

• Put 2 ice cubes in a glass.
• add 10 ml flavoured syrup
• Place the glass under the dual spout
• Prepare a cold brew caffè latte

Serving Suggestion

• Use a small latte macchiato glass
• Use a matching Saucer
• Use a Long-handled spoon
• Add Suger to your preference

COLD BREW TONIC

The cold brew tonic – the cold refreshing drink for everyone who loves a bit of culinary inspiration.

Ingredients:

• 2 Ice Cubes
• 45 ml tonic water
• 45 ml grapefruit juice
• 90 ml cold brew coffee

 

Preparation
Fill a long drink glass with ice cubes and pour the tonic water and grapefruit juice over the ice. Place the glass under the coffee spout and prepare a cold brew coffee.

Tip
Add the tonic water first and then the grapefruit juice to create a stunning layered effect between the two ingredients and the coffee.

COLD BREW CRISPY CAPPUCCINO

A perfect dessert for hot summer days. Enjoy the creamy harmony of cold brew cappuccino and croquant ice cream.

Ingredients:

• 2 Ice Cubes
• 1 large scoop espresso croquant ice cream
• Cold brew cappuccino (11 seconds milk foam, 50 ml cold brew coffee)

 

Preparation
Take a small latte macchiato glass and add a large scoop of espresso croquant ice cream. Add an ice cube. Place the glass under the coffee spout and prepare a cold brew cappuccino.

Tip
For maximum flavour, select the highest coffee strength (10 / 10) for the cold brew cappuccino. Stir before enjoying.

COLD BREW BASIL 'SPRITZ'

Combine cold brew espresso and basil for a new and wonderfully fresh taste experience.

Ingredients:

• 1 Ice Cube
• 2 Tea Spoon Sugar
• 1 Tea Spoon Lemon juice
• 45 ml cold brew espresso
• 8 fresh Basil Leaves

 

Preparation
Half-fill a shaker with ice and add 8 fresh basil leaves. Add the sugar and lemon juice. Place the shaker under the coffee spout and prepare a cold brew espresso. Shake hard for about 20 seconds to allow the espresso to absorb the flavour of the basil. Place an ice cube in an espresso glass and pour in the mixed drink through a sieve.

Tip
Decorate with a fresh basil leaf.

COLD BREW EXOTIC SUNRISE

The subtle notes of light coconut and sweet pineapple transport you to a Caribbean beach

Ingredients:

• 2 Ice Cubes
• 5 ml Coconut Syrup
• 55 ml Pineapple Juice
• 55 ml cold brew Espresso

 

Preparation
Half-fill a blending jug with ice and add the coconut syrup and pineapple juice. Place the jug under the coffee spout and prepare a cold brew espresso. Now blend the ingredients until light and frothy. Pour the drink, with the remaining ice cubes, into a small latte macchiato glass.

Tip
For maximum flavour, select the highest coffee strength (10 / 10) for the cold brew espresso. Allow the drink to stand for a little while and a wonderful ‘sunrise’ will form in the glass.

COLD BREW RED COOL

The cold brew Red Cool – a sparkling speciality coffee brings new flavour dimensions.

Ingredients:

• 2 Ice Cubes
• 1 Sanbittèr (100 ml)
• 1 cold brew espresso (45 ml)
• 1 Orange segment

 

Preparation
Fill a long drink glass with ice cubes and add the Sanbittèr. Place the glass under the coffee spout and prepare a cold brew espresso. Take the orange segment and squeeze it directly into the glass. Then place the segment on top of the drink.

Serving Suggestions
Stir before enjoying.