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

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HOT DRINKS

DRINK RECIPE IN ORDER OF EXECUTION

CUP EAT-IN (GREY TINTED TO USE)

PAPER CUT TAKE OUT

(GREY TINTED TO USE) CAPSULE BUTTON

RISTRETTO

ITALIANO 22 ml of coffee

small cup small

Rotondo single

short

ESPRESSO

CLASSICO 40 ml of coffee

small cup small

Rotondo single

normal

DOPPIO

ESPRESSO 80 ml of coffee

medium cup 8oz

Rotondo double

double normal

CAFFÈ

MACCHIATO - 1 ristretto- 3 spoons of milk foam

small cup small

Rotondo single

short

AMERICANO SMALL

- hot water -1 espresso

medium cup 8oz

Rotondo single

short

AMERICANO

REGULAR - hot water- 1 double espresso

large mug 12oz

Rotondo double

normal

AMERICANO

LARGE - hot water- 1 double espresso

large mug 16oz

Rotondo double

double normal

LATTE MACCHIATO

SMALL

- hot milk - 1 cm of foam - 1 ristretto

medium glass 8oz

Rotondo single

short

LATTE MACCHIATO

REGULAR

- hot milk - 1 cm of foam - 1 double ristretto

large glass 12oz

Rotondo single

normal

LATTE MACCHIATO

LARGE

- hot milk - 1 cm of foam - 1 double ristretto

large mug 16oz

Rotondo double

double normal

CAPPUCCINO SMALL

- 1 ristretto - milk foam

medium cup 8oz

Rotondo single

short

CAPPUCCINO REGULAR

- 1 double ristretto - milk foam

large mug 12oz

Rotondo single

normal

CAPPUCCINO

LARGE - 1 double ristretto- milk foam

large mug 16oz

Rotondo double

double normal

TEA - hot water_{- 1 sachet of tea}

medium + teapot large

– hot water HOT

CHOCOLATE - 140 ml of milk- 1 sachet of chocolate

small ou medium if

whipped cream small ou medium if whipped cream

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HOT DRINKS

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 sweet and a paper napkin if you wish.

DRINK RECIPE IN ORDER OF EXECUTION

CUP EAT-IN (GREY TINTED TO USE)

PAPER CUT TAKE OUT

(GREY TINTED TO USE) CAPSULE BUTTON

ESPRESSO WITH CREAM

- 40 ml of coffee 40g of whipped cream - cocoa powder

small cup +

- 1cm of caramel - hot milk - 1cm of foam - 1 ristretto

medium glass 8oz

Rotondo double

short

CARAMEL MACCHIATO

REGULAR

- 2cm of caramel - hot milk - 1cm of foam - 1 double ristretto

large glass 12oz

Rotondo double

normal

CARAMEL MACCHIATO

LARGE

- 3cm of caramel - hot milk - 1cm of foam - 1 double ristretto

large mug 16oz

Rotondo double

double normal

CAPPUCCINO CHOCOLATE

SMALL

- 1cm of chocolate - 1 ristretto - milk foam

medium cup 8oz

Rotondo single

short

REGULAR

- 2cm of chocolate - 1 double ristretto - milk foam

large mug 12oz

Rotondo double

normal

LARGE

- 3cm of chocolate - 1 double ristretto - milk foam

large mug 16oz

Rotondo double

double normal

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short double short

regular double regular

manual control

22ml

40ml

• 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.

THE COFFEE

The capsules

Reminder:

Make sure to properly close the sachet in order to keep the remaining capsule fresh.

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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.

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.

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

THE MILK

Storage

1

To get rid of excess water in the steam nozzle, let a small blast of steam out of the nozzle. Shut the valve off again.

2

Place the steam nozzle at the 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.

3

Clean the nozzle immediately 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.

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

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. 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

1

Insert the plain whisk (i.e. with no wire spring) in the bottom of the Aeroccino.

2

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

3

Press on the button until it turns red; the milk is ready once the red light goes out. With the Aeroccino

1

Pour some cold milk (from the fridge) into a stainless steel jug. Do not fill it by more than a quarter.

2

To get rid of excess water in the steam nozzle, let a small blast of steam out. Shut the valve off again.

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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

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.

6

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.

7

Tap the jug down several times on a hard surface to “burst” any big bubbles.

8

Pour the foam into the cup swaying the jug from left to right or using a spoon.

NB :

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

1

Insert the foam whisk into the bottom of the Aeroccino.

2

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

3

Place the Aeroccino (without 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.

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

4

The Aeroccino stops

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

5

Rinse it out immediately with water, making sure to get rid of any milk skin in the bottom. Dry it using a single use paper towel and put the lid back on to keep it clean.

6

Clean the insides and the lid with antibacterial liquid every midday and evening.

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HOT DRINKS

1

Place a single capsule in a single spout handle.

ESPRESSO CLASSICO

2

Use a small cup or a small paper cup.

3

Press on the « normal » button.

4

Serve with sugar, small spoon and the sweet.

40ml of coffee

1

Place a double capsule in the double spout handle.

ESPRESSO DOPPIO RISTRETTO

2

3

Press on the double short button.

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1

Place a double capsule in the double spout handle.

ESPRESSO DOPPIO CLASSICO

2

Use a medium cup or a medium paper cup.

3

Press on the double short button.

4

Serve with sugar, large spoon and the sweet.

Italian espresso with a splash of foam. ₁

Place a single capsule in the single handle. CAFFÈ MACCHIATO

2

3

Press on the short button.

4

Add 3 spoons of foam.

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1

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

AMERICANO SMALL

2

Place a single capsule in a single handle.

3

Press on the normal button. 4

1

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

AMERICANO REGULAR

2

Place a double capsule in a double handle.

3

Press on the double normal button.

4

AMERICANO LARGE

1

Fill a large mug or a large paper cup with hot water stopping at 0.8" from the brim (8/10 of the cup).

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.

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Hot milk with a splash of espresso.

1

Fill the glass for Latte Macchiato or the medium paper cup with hot milk stopping at 2cm from the brim.

LATTE MACCHIATO SMALL

2

Place a single Rotondo capsule in the single

handle.

3

Press on the short button.

4

1

Fill a largeglass for Latte Macchiato or a

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

LATTE MACCHIATO REGULAR

2

Place a double Rotondo capsule in the double

spout handle.

3

Press on the double short button.

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LATTE MACCHIATO LARGE

1

Fill a largemug or a largepaper 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.

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Pour the coffee into the cup.

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Take a medium cup or a medium paper

cup, run a Rotondo: capsule and short

button.

CAPPUCCINO SMALL

2

3

Add milk foam and fill the cup.

1

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

CAPPUCCINO REGULAR

2

3

Add milk foam and fill the cup.

CAPPUCCINO LARGE

1

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.

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1

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

2

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

3

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.

HOT CHOCOLATE

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. 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 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.

EXTRA WHIPPED CREAM:

฀

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GOURMET DRINKS

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

6

Decorate the whipped cream with cocoa powder.

CHOCOLATE CAPPUCCINO

2

Prepare the cappuccino of the chosen size (coffee + milk foam, 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 dark chocolate:

1cm for the small,

2cm for the medium

and 3cm for the large.

3

Serve with sugar, large spoon and the sweet. Latte macchiato with caramel.

CARAMEL MACCHIATO

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.

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HOT CHOCOLATE MACHINE

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 31/2

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.

• The chocolate mixture must be used within1 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.

Preparation

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HOT CHOCOLATE 2 MACARONS

ESPRESSO 2 MACARONS

Macaron: _{If he/she wishes, the customer may select the flavor of macarons al gelato he/she desires.}

1

Make the coffee (Ristretto or Espresso) in a small espresso cup or in a small take-away goblet.

1

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

2

Place 2 macarons (the best-selling flavors) on the medium-sized saucer or use a small cup.

2

Place 2 macarons (the best-selling flavors) on the medium-sized saucer or use a small cup.

3

Serve with a small spoon and an Amorino napkin.

3

Serve with a medium sized spoon and an Amorino napkin.

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ICED DRINKS

DRINK RECIPE TO GO

(GREY TINTED TO USE)

TO STAY (GREY TINTED TO USE)

FRAPPÈ

- 150ml of milk

- 160gr of gelato or sorbet (2 scoops corresponding to the center of the medium

sized cone) Frappè glass₊ straw

+ Flat lid or

domed lid if whipped cream

SORBET DRINKS

- 150ml of mineral water

- 160gr of sorbet (2 scoops

corresponding to the center of the medium sized cone)

ESPRESSO FRAPPÈ

- 55 ml of coffee

- 200gr of vanilla or coffee gelato

- whipped cream

Frappè glass + straw

+

domed lid because whipped cream

AFFOGATO AL CAFFÈ

- 150gr

of gelato vanilla

- 1 espresso

Small glass +

Medium stainless steel spoon

small Granita glass

or small paper cup

+

Plastic large spoon +

Flat lid or domed lid if whipped

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COLD DRINKS

1

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

ORANGE JUICE

2

Mark on the bottle the date when you put it in the positive fridge. (7 days closed bottle and 2 days opened).

3

Serve it in a medium glass or in a plastic cup. 1 liter = 5 glasses of orange juice.

1

Pour 150ml of milk into a frappè mixing cup.

FRAPPÈ

2

Add the gelato, in small scoops (130ml of 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 put it.

1

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

ESPRESSO FRAPPÈ

2

Turn the frappè machine on and combine the ingredients until you have a smooth consistent mixture.

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1

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

SORBET DRINK

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).

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.

5

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

NB :

Always use refrigerated bottled water served at 4 ° C.

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Put 3 small rolls of vanilla (3x 50 g) in the

medium glass or the small granita cup. AFFOGATO AL CAFFÈ

2

Pour an espresso (single capsule and normal

button).

3

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.

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INGREDIENTS

FRAGOLA LIMONE TANGERINE

STRAWBERRY PURÉE 2.000KG LEMON JUICE_2.000kg TANGERINE JUICE _3.000kg

ICING SUGAR 0.570KG WATER_4.000kg WATER _1.615kg

WATER 2.285KG SUGAR_0.800kg SUGAR 0._490kg

LEMON JUICE (OPTIONAL) 0.145KG _-

-GRANITA

• 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.

Use

• 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.

Preparation

1

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

Serve with a straw.