Miele CVA 615 User Manual

is a high quality coffee bean. It

is long and flat and with a groove
running around it. The caffeine content
is between 0.8 and 1.3 %. It is strong
and aromatic, but less bitter than the
Robusta bean.

is the Italian term for a standard

espresso.

is a thin espresso

with water added.

is espresso with a dash

of something stronger such as a
liqueur.

is iced espresso. An

extended version of espresso served
with ice.

is a double espresso in a

large cup filled with hot milk, topped
with little or no foam.

consists of one third

espresso, one third hot milk and one
third cocoa.

is the strongest most

concentrated espresso. The water is
reduced to 2 tablespoons (30 ml) per
serving.

- the caffeine content of

espresso is only a third or half the
caffeine found in coffee. The stronger
the roast, the less caffeine the espresso
will contain.

is espresso with frothed

milk. It is equal parts espresso, hot milk
and foam.

is a "light"

cappuccino with less espresso and
more hot milk.

is a "dark"

cappuccino with more espresso and
less hot milk.

is a

cappuccino without the froth.

is the sign of the perfect cup of

espresso - a fine, nut or cinnamon
brown foam on the surface of the
espresso, which is only created when
the pressure is sufficiently high. The
crema contains foamed oils which are
rich in flavor and aroma.

, see Caffè.

is a "short", strong

espresso.

is a double portion of

espresso.

is a longer, less

concentrated version of espresso
served in a standard coffee cup.

is a double

strength, bitter tasting espresso.

is espresso with a dollop of

hot, foamed milk giving a dappled
(macchiato) appearance.

the cups is

recommended to prevent the espresso
from cooling too quickly.

is a round and convex coffee

bean with an almost straight groove.
The caffeine content is around 2 to
2.5%. It is more bitter than the Arabica
bean.

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