Milk Steaming

Whole milk is recommended for best flavor.  However, skim, 2%, and soymilk may be substituted. 

• Turn on the steaming wand before use to get rid of any condensation in the wand.
• Pour cold milk into the frothing pitcher (a chilled pitcher works best).
• Submerge the steaming wand deep below the surface of the milk and turn the knob until you have full steam pressure.  
• Lower the pitcher so the wand is just below the surface and aerating the milk.  As the bottom of the pitcher begins to feel warm, raise the pitcher back up and tilt it slightly, creating a rolling action in the milk.  Continue this rolling until the desired temperature is reached (130-150 degrees).
• For detailed frothing information, we recommend the frothing guide on Coffeegeek.com:  http://www.coffeegeek.com/guides/frothingguide
  

Traditional Italian Drinks

The most popular drink in Italy is a straight shot of espresso, enjoyed throughout the day. Portion sizes and the coffee to milk ratio should be followed for the best experience. Unlike the American coffee culture, Italians do not commonly use flavor in their espresso based drinks.  A dash of cocoa is about the extent of their flavor additives, as Italian espresso tends to be naturally smooth and flavorful.    

Shots

A single shot is one ounce; a double is two ounces. Depending on personal preferences, drinks may be made with a single or double shot. 

Espresso (1-2 oz.)

Grind the espresso beans into portafilter basket. Tamp the grounds with sufficient force.  Whether using the single or double portafilter, your shot(s) should extract in 25-30 seconds.

Prepare a shot of espresso. Top with a dollop of whipped cream (freshly whipped heavy cream recommended). 

Latte (8 oz.)

Prepare a shot of espresso (two for stronger coffee flavor).  Steam and lightly froth around 4 oz of cold milk. Pour into espresso.

Espresso Macchiato (2 oz.)

Prepare a shot of espresso. Add about 1 oz of steamed milk, just enough to fill the demitasse. 

• Use Kili Caffé Linea Moka or grind whole beans on a fine setting (a conical burr grinder should be used), slightly less fine than for espresso.  
• Fill the boiler with water to the fill line.  Put the metal filter into the boiler and fill with ground coffee.  To ensure good extraction, do not press the coffee in the filter, but nestle it carefully.  
• Screw the unit shut and place it on the stove.  Keep the burner on medium-low so the coffee brews slowly.  
• To keep the coffee from burning, remove the pot from the stove as soon as the coffee has fully risen.  Stir coffee before pouring to yield an evenly blended cup.

Drip Coffee

Use 1-2 teaspoons of Kili Caffé Linea Moka per 6 ounces of water.  This grind is more fine than typically used for drip style coffee.