Varied coffee enjoyment
Latte Macchiato, Ristretto or Flat White
The new generation of fully automatic coffee machines fulfills your coffee desires just as quickly
and professionally as a real Barista. The CAFFEO Barista® has 18 varieties of coffee at the ready -
totally easily with a gentle touch of the sensor button. Become a coffee connoisseur and discover
what coffee beans have to offer you.
18 COFFEE VARIATIONS (CHOOSE YOUR VARIANT)
- ESPRESSO
- RISTRETTO
- LUNGO
- ESPRESSO DOPPIO
- RISTRETTO DOPPIO
- CAFÉ CRÈME
- CAFÉ CRÈME DOPPIO
- AMERICANO
- AMERICANO ( EXTRA SHOT )
- LONG BLACK
- CAPPUCCINO
- ESPRESSO MACCHIATO
- CAFFÉ LATTE
- CAFÉ AU LAIT
- LATTE MACCHIATO
- LATTE MACCHIATO ( EXTRA SHOT )
- LATTE MACCHIATO ( TRIPLE SHOT )
- FLAT WHITE
To make an espresso you need around 7g of ground coffee from medium to strong roast coffee beans. 30-40ml of hot water is pressed through the ground coffee at high pressure. The result: a strong reddish brown to dark brown coffee with a fine golden brown crema.
Espresso, prepared with just 20-30 ml of water. The result is a very concentrated and therefore stronger espresso. In French it is called "café serré".
Espresso made with the same amount of coffee but with twice the amount of water and therefore milder. In Austria it is called a "Verlängerter", (an extended one).
An espresso doppio consists of two espressos, brewed one after the other. It therefore contains twice as much caffeine as one espresso.
A ristretto doppio consists of two ristrettos, brewed one after the other. It therefore contains twice as much caffeine as one ristretto.
A typical Swiss coffee, also called "Schümli-Coffee". It is made in accordance with the espresso principle but with 120 ml of water and using café crème beans. Because of their light roast these are milder than espresso beans.
A café crème doppio consists of two café crèmes, brewed one after the other.
An "americano" is from a purely external view similar to a filter coffee. It is made with an espresso, diluted with 120 ml of hot water. This makes the crema dissappear and the americano is significantly milder than an espresso or a café crème.
An americano extra shot contains two espressos and is diluted with 150 ml hot water. It is therefore stronger and more intensive than a simple americano.
A reverse americano extra shot, two espressos are poured onto 100 ml of hot water. The order is important (first hot water then the espressos) so that the crema stays intact.
Espresso, with about 80 ml frothed milk poured over it. The name comes from the hood worn by capuchin monks (Ital. cappuccio) which looks a bit like the frothed milk topping.
Espresso macchiato means something like "speckled espresso", i.e. espresso with a white mark (Ital. "macchia"). In Italy it is very popular though it is not so well known here. The little black espresso is given a topping of frothed milk.
The basis for caffè latte is an espresso or lungo, with warm milk poured over it then topped with frothed milk. The difference between this and latte macchiato is the order: first the espresso is brewed and then the frothed milk is poured over.
This milk coffee contains café crème in a ratio of 1:2 with frothed milk poured over it. In France café au lait is mainly drunk at breakfast.
For a latte macchiato ("speckled milk") 120 ml of frothed milk is poured into a tall glass. Then an espresso is prepared, which settles between the milk and the frothed milk creating the typical three layers.
Latte macchiato, prepared with two espressos for a more intensive coffee flavour.
Latte macchiato, prepared with three espressos for an even more intensive coffee flavour.
The flat white is a variation on cappuccino. It is made in a normal cup and contains a double espresso with a touch of frothed milk. The flat white originally comes from Australia and New Zealand.