Mokasirs - Connoisseur quality

Recipes

- Recipes
- Useful parameters
- Water temperature: between 192 and 198 deg F.
- Water boiler pressure: 1,0 1,2 bar.
- Water pressure through the grinds: 9-10 bars.
- Cup temperature: aproximately 40°.
- Espresso temperature in the cup: aproximatrly 65°.

- Espresso
- Method
- 1. Dose 7 gr. of fine grounded roasted coffee.
  2. Level.
  3. Press con 15 - 20 kg.
  4. Brew up for 25 seconds to obtain a volume in the cup of 25 cc.
  5. Get 3-4 mm of cream.
- Espresso Ristretto
- Method
- 1. Dose 7 gr. of fine grounded roasted coffee.
  2. Tamp firmly with the manual tamper.
  3. Clean up the rim basket.
  4. Brew up for 20 seconds to obtain a volume in the cup of 20 cc.
- Espresso Lungo
- Method
- 1. Dose 7 gr. of fine grounded roasted coffee.
  2. Tamp firmly with the manual tamper.
  3. Clean up the rim basket.
  4. Brew up for 30 seconds to obtain a volume in the cup of 35 cc.
- Flavoured Espresso
- Method
- 1. Pour in a glass 1/2 oz. of syrup (any taste).
  2. Dose 7 gr. of grounded roasted coffee.
  3. Clean up the rim basket.
  4. Tamp firmly with the manual tamper.
  5. Brew up for 25 seconds to obtain a volume in the cup of 25 cc.
  6. Add the espresso in the glass.
- Cafetiño
- Method
- 1. Pour in a glass 1/2 oz. of syrup (any taste).
  2. Add un espresso.
  3. Shake the liquid cream (no ice) and pour it in the glass.
- Mochaccino
- Method
- 1. Put two spoons of topping on the bottom of the glass.
  2. Brew up 1 espresso.
  3. Add whipped cream on top.

- Cappuccino
- Method
- 1. In a milk pitcher of 50 cl. pour 25 cl. of milk (fresh whole milk at 4°C).
  2. Froth the milk keeping the wand just below the surface and then lower slowly allowing the milk expansion until the right temperature is reached 60- 70 C°.
  3. Brew up 1 espresso.
  4. Pour frothed milk on top of the coffee to obtain in the cup the same quantity of coffee and milk.
- Marocchino
- Method
- 1. Froth the milk in a pitcher of 50 cl fill half way.
  2. Pour frothed milk in a glass until 2/3.
  3. Brew up 1 espresso on top of the milk.
  4. Cover with a drop of frothed milk the whole leaved by coffee passing.
  5. Sprinkle with cacao.

- Shaken Espresso
- Method
- 1. Put in the shaker 7-8 ice cubes.
  2. Brew up 1 espresso lungo.
  3. Pour the espresso in the shaker.
  4. Add 5-10 grams of sugar.
  5. Shake for 4 seconds.
  6. Strain the content in a chilled cocktail glass.
  7. Fill with espresso cream previously prepared.
- Iced Espresso
- Method
- 1. Put in the mixer 5 ice cubes.
  2. Add 5-10 grams of sugar.
  3. Brew up 1 espresso lungo.
  4. Mix 50-55 seconds.
  5. Pour in a glass and add whipped cream or topping.
- Iced Capuccino
- Method
- 1. In the mixer: Put 4-5 ice cubes and 5-10 grams of sugar. Brew up a espresso lungo.
  2. Mix 50-55 seconds.
  3. Pour the content in a glass.
  4. Still in the mixer put 5-6 ice cubes and 4-5 oz. of milk. Mix 50-55 seconds.
  5. Add in the glass.
  6. Sprinkle with cacao.
- Iced Marocchino
- Method
- 1. In the mixer: Put 4-5 ice cubes and 5-10 grams of sugar. Brew up a espresso lungo.
  2. Mix 50-55 seconds.
  3. Pour the content in a glass.
  4. Still in the mixer put 5-6 ice cubes and 4-5 oz. of milk. Mix 50-55 seconds.
  5. Add in the glass.
  6. Sprinkle with cacao.

- Dark Velvet
- Method
- 1. Put in the shaker 7-8 ice cubes.
  2. Brew up a espresso and add the wild berries flavoured.
  3. Some “simple sugar coffee” (coffee, sugar, water and egg white).
  4. Violet assenzio.
  5. Cassis flavoured whipped cream.
  6. Atomize wild berries oil.
  7. Mix well and pour the content in the glass.
- Choco Espresso
- Method
- 1. In the blender glass: Fill with ice cubes until 12 oz.
  2. Half scoop of flavoured powder (white chocolate taste).
  3. Add espresso lungo.
  4. Add 3/4 oz. Kalhua and 3/4 oz. Baileys.
  5. Two scoops of vanilla ice cream.
  6. Blend 30 seconds.
- Pirata Espresso
- Method
- 1. In the mixer: ¼ oz. rum. 3/4 oz. Kalhua. 2oz. of milk and sugar mix.
  2. Mix 5-6 seconds.
  3. Pour in a 14 oz. glass filled with ice cubes.
  4. Add a espresso on top.