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Espresso, etc.: tips and tricks from coffee experts

The favourite settings of the NIVONA staff

Favourite recipe of Anita:
Cappuccino made with the CafeRomatica 1030; settings: amount: 250 ml, coffee strength: 2/5; aroma profile: intense; temperature of milk(froth) and coffee: standard.
The cappuccino is my drink of choice with the 1030, because you distinguish the espresso more clearly than in a latte macchiato. That is also why I choose aroma profile intense. With this profile the water is in contact with the freshly ground coffee a little while longer than with the other profiles, and especially with a dark roasted bean sort you get a pleasant bitterness. The milk froth on the other hand is mildly sweet what makes a delicious contrast. I use fresh, cold whole milk and set the 1030 so milk and coffee are dispensed at the same time. This way milk and coffee under the froth are mixed already and I don't have to stir for the perfect cappuccino taste.

Favourite recipe of Kim:
Latte macchiato made with the CafeRomatica 788; settings: amount: 300 ml, coffee strength: 3/5, aroma profile: dynamic, temperature of milk and coffee: maximum.
Milk froth made with the 788 is just perfect. Sometimes I make myself a cup of froth without coffee and eat it with a spoon. My insider tip: use skimmed milk, since really good froth is not a question of the amount of fat in the milk but of protein. I like milk a lot so I don't drink coffee without it, and my day always starts with a latte macchiato. With aroma profile dynamic especially light roasted coffee beans generate a pleasant fruity flavour. With the less sweet skimmed milk froth (whole milk tastes way more sweet) I get myself a perfect start to the day.

Favourite recipe of Peter:
Espresso made with the CafeRomatica 1030; settings: amount: 40 ml, coffee strength: 4/5, aroma profile: intense, temperature: high.
I drink 3 to 5 espresso per day. And the settings I use for my drink depend on the time of day. In the morning I drink a small espresso with 30 ml and strength level 2/5, as a little treat before I start my day. After lunch I have my first espresso with a little more power: 40 ml, strength level 4/5. In the afternoon or evening I reduce the strength level but the aroma profile stays the same: intense. With this profile my espresso always has body, pleasant bitterness and a high amount of extraction. And I always use our Café Milano, because of the perfect mix of Robusta and Arabica beans.

Favourite recipe of Bastian:
Espresso made with the CafeRomatica 778. settings: amount: 30 ml, coffee strength: 5/5, aroma profile: constant, temperature: maximum.
For me coffee is not a pick-me-up but pure pleasure. That's why I drink my first espresso mostly in the afternoon. The taste is the most important aspect for me. Right now espresso with a fruity, almost acidic flavour is in whereas a few years ago an espresso had to clearly be bitter. The aroma profile constant combines this two flavours perfectly, especially with 100% Arabica beans. At first the espresso tastes slightly bitter but after a few seconds the sour flavour kicks in - that's what I call perfectly balanced.

Favourite recipe of Sören:
Caffè Lungo made with the CafeRomatica 858 and coffee made with the 1030. settings: Amount: 220 ml, coffee strength 3/5, aroma profile constant, temperature maximum.
At work I drink my coffee made with the 1030 and with aroma profile constant. At home I have a 858 with just one profile, that is similar to constant. I have always been a fan of a plain coffee and since I drink about 3 a day, coffee strength level 3 is enough. Temperature is always maximum. I like the coffee/ caffè lungo better than the caffè americano because it has more caffeine. Sure both drinks actually are an espresso stretched with water, but when the lungo is prepared the water runs through the ground coffee instead being put into the finished coffee afterwards, like with the americano. Since caffeine is soluble in water, the lungo contains more than the americano, hence the different taste.