Coffee variations 

The classical German filter coffee is still the basic beverage of the German coffee scene, particularly at the breakfast table.

It is brewed “gently”, i.e. the ground coffee (6-9 g/cup) lies in bulk in the brewer and is flushed by the brewing water gently, nearly without pressure. Only this brewing process guarantees the classical German filter coffee.

For brewing large quantities it is very economical; 5 g/cup will do.

Espresso has its origin in Italy and has become more and more popular also in other countries, particularly after meals.

In the brewing process the water (50-60 ml/cup) is flushed with a pressure of approx. 8 to 10 bar through the previously pressed ground coffee. The typical feature of Espresso is the hazel-coloured tinged crema and the rich spicy aroma.

The basis for a Cappuccino is a normal Espresso (maybe also a double Espresso) which is brewed into a Cappuccino cup and completed with a milk froth crown.

WMF machines create the milk froth with the integrated milk frother fully automatically in one operation.

The finished beverage is topped with chocolate powder.

The national coffee beverage of the Swiss, also called Schümli or Café Suisse, has gained in popularity also in other countries.

For this beverage the brewing water is flushed with pressure through the pressed ground coffee, creating a light brown, slightly tinged crema. The same quantity of ground coffee like with Espresso is used for a normal cup (125 ccm).

This French specialty is prepared in equal shares from coffee and hot milk and is usually served in a drinking bowl.

This Italian specialty is composed of three equal parts, which are hot milk, milk froth and Espresso.
Firstly the hot milk, then the milk froth and finally the Espresso is poured into a glass with 3 layers forming which are typical for this beverage.