BLACK COFFEE ESSENTIALS
SHORT BLACK
INGREDIENTS:
50ml Coffee
INSTRUCTIONS:
Brew fresh Moka Coffee, serve in shot black glass or cup.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
AMERICANO
INGREDIENTS:
60ml Water, 50ml Coffee
INSTRUCTIONS:
Brew Moka Coffee, dilute with almost equal parts coffee to hot water depending on desired strength.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
ICED AMERICANO
INGREDIENTS:
50ml Water, 60ml Coffee, Top Up with Ice
INSTRUCTIONS:
Brew Moka Coffee, Moka coffee + cold water, adjust ratio for desired strength. Add ice and stir.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
ICED AMERICANO WITH CARAMEL TWIST
INGREDIENTS:
50ml Water, 60ml Coffee, 15ml Caramel/20ml Caramel Zero - Top Up with Ice
INSTRUCTIONS:
Moka Coffee + Cold water (1:1), add one tablespoon of Fabbri Caramel Or Caramel ZERO Syrup for flavouring. Add ice and mix well.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
Images shown are for illustration purposes only.
MILK CLASSICS
MACCHIATO
INGREDIENTS:
23ml Coffee, 30ml Milk (Frothed)
INSTRUCTIONS:
Fill half an espresso cup with fresh coffee, top up with other half with heavily frothed milk foam.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
CAPPUCCINO
INGREDIENTS:
40ml Coffee, 50ml (half milk half foam in cup) Foam Milk.
INSTRUCTIONS:
Half cup Moka coffee + top with frothed milk from Tuttocrema.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
LATTE
INGREDIENTS:
40ml Coffee, 50ml Lightly Frothed Milk
INSTRUCTIONS:
Pour the brewed Moka coffee into a mug. Top with frothed milk, holding back some of the foam with a spoon.
Spoon the remaining foam over the latte.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
LATTE ICED CHOCOLATE TWIST
INGREDIENTS:
Heaped Teaspoon of Fabbri Chocolate Mini Topping Sauce, 23ml Coffee, 30ml Frothed Milk.
INSTRUCTIONS:
Add one heaped teaspoon of Fabbri Chocolate Mini Topping, then pour in freshly brewed hot moka coffee and stir for 20 seconds to fully dissolve the topping.
Next, add cold milk (which can also be frothed using a Tuttocrema), holding back some of the foam with a spoon. Spoon the remaining foam over the latte.
To finish, dust the top with cocoa.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
Images shown are for illustration purposes only.
ARTISANAL CREATIONS
PISTACHIO MOKA CREMA
INGREDIENTS:
Teaspoon Pistachio cream spread in base, 50ml Coffee, 30ml Milk.
INSTRUCTIONS:
Add one teaspoon of Fabbri Pistachio Cream, then pour in freshly brewed hot moka coffee and stir for 20 seconds to integrate.
Add cold milk, top with whipped cream, and drizzle Fabbri Pistachio Gold Mini Topping over the cream.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
MOKA CHOCOLATE
INGREDIENTS:
6g topping in base, 25ml Coffee, 30ml Milk.
INSTRUCTIONS:
Add one teaspoon of Fabbri Chocolate Mini Topping, then pour in freshly brewed hot moka coffee and stir for 20 seconds to integrate.
Add cold milk, top with whipped cream, and drizzle additional Fabbri Chocolate Mini Topping over the cream.
COFFEE:
Bialetti Perfetto Moka Ground Coffee
Bialetti Coffee Beans
Images shown are for illustration purposes only.