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2610 Wilrijk

E-Mail: stijn.lorre@wmf.be

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    Classics

    Espresso / Ristretto

    Espresso / Ristretto

    Espresso is the epitome of coffee. The mediterranean drink par excellence, a small but powerful taste of Italy. Espresso simply has more: more aroma, more taste, more substance. High pressure is used in the preparation of espresso and this creates the characteristic, compact, hazelnut brown "crema", the sign of a good espresso. An espresso is typically served with a glass of water.


    Ingredients:

    • 7–9 g ground espresso beans, according to taste
    • 25–40 ml hot water (double espresso = double quantities)


    With a ristretto, the amount of water used is approx 20 ml and often less, with the same amount of coffee ground

     

    Espresso Macchiato

    Espresso Macchiato

    If you like your espresso milder, squirt some milk foam in a cup and finish off the drink with an espresso shot. The white milk foam specks "macchia" gives it its speckled appearance and transforms it into a "macchiato". Serving an espresso macchiato in a glass also creates a visual highlight. It is typically served with a glass of water.


    Ingredients:

    • 1 Espresso
    • Some Milk foam

     

    Café Crème

    Café Crème

    The café crème, also called Schümli, is freshly prepared with a coffee bean roasted under pressure until blonde using the so-called piston brewing process. A good café crème is also decorated with a nutbrown "crema". A true classic, whether with a squirt of coffee cream or drunk neat.


    Ingredients:

    • 8–10 g ground Café Crème beans
    • 125–150 ml Hot water, depending on the size of the cup

     

    Cappuccino

    Cappuccino

    A popular alternative today to espresso is the quintessential Italian cappuccino. It made its first appearance in coffee bars all over the world a long time ago. Served with a sweet biscuit, the speciality coffee can be enjoyed at any time of the day.


    Ingredients:

    • 1 Espresso
    • Plenty of fresh Milk foam (In Italy, a cappuccino is only dusted with cocoa powder if requested)


    Its name which translates as "small cap", comes from the cowl, the "cappuccio" of the habit of Capuchin friars. The basis of any cappuccino is plenty of fresh milk foam into which is put an espresso.

     

    Latte Macchiato

    Latte Macchiato

    Originally a child's drink in Italy, the "speckled milk" is served at drinking temperature. A latte macchiato consists of a layer of hot milk and milk foam between which an espresso "lays" after a brief period. Thus the three characteristic layers are created.


    Ingredients:

    • 1 Espresso
    • Milk
    • Milk foam

     

    Café Latte

    Café Latte

    The mildest form of milky enjoyment among the speciality coffees is the Café Latte. This comprises one half hot milk and in contrast to the cappuccino and latte macchiato, uses the milder café crème bean. A light creamy foam completes the drink.


    Ingredients:

    • 1/2 Café Crème
    • 1/2 Hot milk
    • Some Milk foam

     

    Gefilteter Kaffee

    Gefilteter Kaffee

    The definitive German coffee classic is and remains the filtered coffee. Also, or perhaps precisely in the era of the speciality boom, it still retains a large fan base and is the basic breakfast drink par excellence. In contrast to most speciality coffees, filtered coffee is prepared without a great deal of pump pressure and the brewing water instead flows gently through the coffee grounds.


    Ingredients:

    • Filtered coffee grounds
    • Hot water