Espresso for every taste
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“UNDER-BREWED”
ESPRESSO
The crema or froth is a pale, even colour tending to white/yellow, not very deep and with large bubbles. The body, aroma and flavour are not very persistent. The causes are due to: Too little coffee (< 6 grams); Water temperature (< 88 ºC); Water pressure (< 9 bar); Coarse grinding; Little pressing; Time < 20 seconds.

“OVER-BREWED”
ESPRESSO
The crema is dark mahogany brown with a light spot, not very deep and an almost central hole. The flavour is persistent, strong, bitter and astringent with little aroma. The causes are due to: Too much coffee (>7 grams); Water temperature (> 92 ºC); Water pressure (> 9 bar); Too fine grinding; Too much pressing; Volume > 30 cc; Time > 35 seconds.

PERFECT
ESPRESSO
The crema has a colour tending to faintly striped reddish-brown and is 3-4 mm thick with fine, even, compact ”webs”. The body is round, the flavour and aroma well-balanced and very persistent. The perfect espresso is MANUEL Caffè.
Vodič za kavu

Espresso

Dupli Espresso

Espresso Macchiato

Americano

Latte

Cappuccino

Mocha

Espresso Con Panna

Caramel Macchiato

Espresso

Mlijeko

Pjenasto mlijeko

Čokolada

Vrhnje

Vanilija

Voda