Jura Capresso IMPRESSA C5 manual Milk makes the difference

10 “The milk makes the difference”

10 “The milk makes the difference”

Trendy specialities with milk

Coffee specialities are taking the entire planet by storm. Up until a few years ago, classics, such as Espresso and Café Crème were the most popular choices. Today, Cappuccino, Latte Macchiato & co. have well surpassed them.

More and more often, one finds milk among the ingredients of the trendy specialities. It doesn‘t matter whether whole milk or skim milk is used. It isn‘t the fat content which is crucial for the wonderful foam, but the protein. Heated or frothed, as cream or whipped cream, no other natural product is combined with coffee as often or with as much pleasure as milk. There is a wide variety of alternatives available to allergy sufferers as well: goat/sheep milk, rice milk or soy milk.

Most modern technology

Frothing as done by a professional

The most modern technology and ingenious Cappuccino nozzles allow you to delve into the multi-faceted world of coffee specialities with every IMPRESSA. Here, the milk is not heated to above 75 °C. This is namely the only way that the inimitable fine foam can be fully developed.

Thanks to the variable brewing unit, which can prepare between 5 and 16 grams of coffee powder under ideal conditions, you can make sure that the tastes of the coffee and milk are harmoniously balanced. Simply allow your imagination to run free in creating new recipes and add flavour and fineness to your personal favourite coffee specialities according to your mood.

Make sure you try out the secret Barista tip: Because milk can form a vortex on the rough surface of a stainless steel pot especially well, perfect foam can be formed in these receptacles. And the profes- sional also knows what must also be given special attention: Regu- larly and thoroughly clean the Cappuccino nozzle, rinse out the milk container well every evening and store the milk in the refrigerator overnight.

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