Drink Preparation Manual —> COFFEE MAKER (PRESS E)
LEVELS: ESPRESSO, TEA, MILK
—-> ICE MACHINE (PRESS ICE)
—> TOPPINGS (PRESS T)
HERBS, SYRUP, ETC.
CREAMER (PRESS C) For the Lavender Vanilla Latte, PRESS E to brew espresso. Then, PRESS S to steam milk with lavender syrup and vanilla. ASSEMBLY involves pouring the milk over the espresso. Finally, PRESS T to add lavender sprinkles. For the Sage Caramel Macchiato, PRESS E to brew espresso. Next, PRESS S to steam milk with caramel and sage. ASSEMBLY is pouring the milk over the espresso. Use PRESS T to drizzle caramel and sprinkle sea salt. To make a Rosemary Mocha, PRESS E to brew espresso. Then, PRESS S to melt chocolate in steamed milk with rosemary. Combine the chocolate milk with the espresso in ASSEMBLY. Use PRESS T to top with whipped cream and rosemary. For the Elderflower Espresso, PRESS E to brew espresso. Following that, PRESS S to steam milk with elderflower syrup. In ASSEMBLY, pour the mixture over the espresso. Use PRESS T to garnish with elderflower. For a Chamomile Frappe, PRESS E to brew strong coffee and chill it. Then, PRESS ICE to pour ice cubes. Use PRESS B to blend the coffee with chamomile tea, milk, and ice. ASSEMBLY involves pouring into a glass, and PRESS T to top with whipped cream and chamomile petals. To prepare a Minty Green Tea Latte, PRESS W to whisk matcha with hot water. Then, PRESS S to steam milk with mint syrup. In ASSEMBLY, combine matcha and mint milk, and PRESS T to top with mint leaves. For a Lemon Thyme Cold Brew, PRESS C to brew cold brew with lemon zest and thyme. Then, PRESS ICE to pour ice cubes. ASSEMBLY involves straining and serving over ice. For Jasmine Iced Coffee, PRESS E to brew coffee and steep jasmine tea. Then, PRESS ICE to pour ice cubes. Chill the mixture and pour over ice in ASSEMBLY. Use PRESS C to add cream and sweetener. To make Hibiscus Herbal Brew, PRESS E to brew coffee with hibiscus flowers. In ASSEMBLY, strain and sweeten. For SERVING, serve hot or iced. GOOD LUCK AT YOUR JOB! (PRESS START TO BEGIN)