3.6
Owner's of the Cuisinart Espresso Maker EM-200 gave it a score of 3.6 out of 5. Here's how the scores stacked up:
14
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, lightly
press down on the grounds and clean any
excess from the rim. Secure the portafilter
holder in place.
Turn the steam/hot water dial to the steam
setting. Pour the milk into the pre-chilled
frothing pitcher. Hold the pitcher in one hand
and place it under the steam wand so the
bottom of the wand is just below the surface
of the milk. Press the steam button and while
holding the pitcher at an angle, allow the
steam to move the milk around. Once the milk
begins to increase in volume, lift the pitcher
higher so the steam wand is immersed farther
into the milk. Move the pitcher up and down a
couple of times to achieve a nice foam. When
the foam has almost reached the top of the
pitcher, press the power button to turn the
espresso maker off. Reserve steamed/frothed
milk.
Turn the espresso maker back on. Wait for the
machine to re-warm, if necessary. Place one
demitasse cup underneath the brew head and
press the single espresso button.
Espresso will begin to brew. When 1½ ounces
have been brewed the machine will stop.
Add the chocolate syrup and about 4 ounces
of the steamed milk to the glass; stir. Spoon
1 to 2 tablespoons of the frothed milk on top.
If desired, top with shaved chocolate or cocoa
powder.
Café Mocha
Makes 1 serving (6 ounces)
4 ounces skim milk
1 measured scoop finely ground
espresso or 1 espresso pod
water
1 tablespoon chocolate syrup
¼ cup heavy cream, whipped to
a medium-soft peak
bittersweet chocolate, shaved,
or unsweetened cocoa powder,
for garnish (optional)
Pre-chill the frothing pitcher. Press the power
button of the Cuisinart
®
Espresso Maker to
turn the machine on. The lights around the
power, manual, single and double
espresso buttons will illuminate and when they
stop blinking, the machine has been warmed
and is ready to use.
Place the one-cup filter basket in the
portafilter holder. Spoon the espresso grounds
into the basket. Using the tamping tool, lightly
press down on the grounds and clean any
excess from the rim. Secure the portafilter
holder in place.
Turn the steam/hot water dial to the steam
setting. Pour the milk into the pre-chilled
frothing pitcher. Hold the pitcher in one hand
and place it under the steam wand so the
bottom of the wand is just below the surface
of the milk. Press the steam button and while
holding the pitcher at an angle, allow the
steam to move the milk around. Once the milk
begins to increase in volume, lift the pitcher
higher so the steam wand is immersed farther
into the milk. Move the pitcher up and down a
couple of times to achieve a nice foam. When
the foam has almost reached the top of the
pitcher, press the power button to turn the
espresso maker off. Reserve steamed/frothed
milk.
Turn the espresso maker back on. Wait for the
machine to re-warm, if necessary. Place one
demitasse cup underneath the brew head and
press the single espresso button.
Espresso will begin to brew. When 1½ ounces
have been brewed the machine will stop.
Fill a tall glass with the steamed milk, leaving
about 2 inches at the top. Add the espresso
and chocolate syrup. Top the drink off with
about 2 tablespoons of the whipped cream. If
desired, top with shaved chocolate or cocoa
powder.
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