Our machine sales include full 12 month Parts and Labour Warranty unless
otherwise agreed, excluding scale related failure where no filter was deployed and operator induced damage i.e. removable parts, fuses, filters etc.

Servicing and warranty plans are available but cost is dependent upon specific machines, please enquire

25% espresso 75% steamed milk
Pour 1 cup of milk into stainless steel pitcher, 3/4 if using a flavour.

Steam milk to approx 165f. Milk will scortch above 180f.

Your steam wand should be inserted diagonally, just below the surface of the milk.

You are trying to circulate a rotational flow. When the pitcher is warm to touch lower the wand further into the milk until at temperature.

Tamp the espresso coffee firmly into the filter basket then lock the filter to the espresso machine.

Perfect espresso takes around 22-24 seconds to deliver into a warmed cup. If including a flavour add now.

Texture the steamed milk by either rolling around inside pitcher or gently tapping the pitcher on a mat or worktop.

Hold back the foam using a spatular until 7/8 full.

Finished result should be a foamy brown top with a small white foam centre.

9oz Caffe Latte
single Espresso
1 oz Almond syrup
1 oz Chocolate sauce
Steamed Milk

12oz Caffe Latte
double Espresso
2 oz Almond syrup
2 oz Chocolate sauce
Steamed Milk

Caffe Mocha - 1/3 espresso + Dark Chocolate Sauce, 1/3 steamed milk,
1/3 foamed milk
Fill your metal pitcher with 3/4 cup Fresh milk

Froth the milk by inserting the steam wand at a diagonal angle just below the surface of the milk. You are going to want the majority of the milk to be froth, Steam to 160 ºF.

Tamp the ground espresso into the head and lock it into position on the espresso machine.

Pour your one or two shots into your coffee mug or equivalent.

Add 1oz Dark Chocolate Sauce per espresso shot

Pour the steamed and foamed milk into the mug and over the espresso until full.

Sprinkle chocolate flakes all over foam.

Cappuccino - 1/3 espresso, 1/3 steamed milk, 1/3 milk foam
Fill your metal pitcher with 1 cup Fresh milk

Froth the milk by inserting the steam wand at a diagonal angle just below the surface of the milk. You are going to want the majority of the milk to be froth, Steam to 150 ºF, If you prefer hotter, do not exceed 160 ºF.

Tamp the ground espresso into the head and lock it into position on the espresso machine.

Pour your one or two shots into your coffee mug or equivalent.

Pour the steamed and foamed milk into the mug and over the espresso until full edges.

Your result should be a whited foamed centre with espresso stained edges.

Pour 3/4 cup of milk into Pitcher
Sprinkle 20g - 25g of Hot Ciok powder (9oz portion) on top of the cold milk

Froth the milk/Hot Ciok by inserting the steam wand at a diagonal angle just below the surface of the milk until reaching 160f.

Pour the foamy Hot Ciok into the cup and sprinkle the top with chocolate flakes.

Iced Coffee - Espresso, Ice Cubes, Chilled/Purified Water or Chilled Milk
Fill your glass/tumbler with Ice Cubes

Pour over 1 shot per 8oz volume, 2 shots per 12oz, 3 shots per 16oz

Top up glass with chilled and purified water - Alternatively, serve white with chilled milk instead of water.

3/4 fill glass with crushed ice
add 1 shot espresso
1oz Chocolate sauce
2oz Coconut syrup

Fill glass with chilled milk and stir in.

Fill 12oz glass with Ice
add 100ml of Smoothie concentrate
50ml of cold water

pour all into blender and mix for 30 seconds.

Combine 1oz chocolate sauce and 2oz cinnamon syrup with steamed milk
dust top with cinnamon.