Before you start making coffee, it is important that you alwayskeep your coffee machine cleanand before you insert the capsule, run a little water through it to wash off the dirt left in it (residues from the previous coffee, grounds, oil, dust, etc.)!
Then insert the capsule and make a short (25-30ml) presso! (If you like it longer, then after the drink is ready, take out the capsule and press the short button empty again! This will "dilute" your coffee, but you will not over-extract what you would achieve with the long button, i.e. the set taste is the remains as coffee).
Bean Candy Presso: we recommend it short (25-35 ml), with a little milk, a real flavor bomb. Pleasantly sweet-citrusy, honeyed taste, recommended for lovers of specialty coffees. It is definitely worth trying with milk, it will be a much softer, milk chocolate drink.
Flat white: avoiding the debate about the place of origin and exact recipe of Flat White, we recommend it from El Salvador like this: put 2 El Salvador capsules in 1 dl of warm milk (if you make it with a milk frother, with very little foam on top).
Espresso on ice: put one or more large ice cubes in a transparent glass (the sight is important!) (the size does matter, in this case the bigger the better), then pour a squeeze of soda over this ice cube. It is important that when the coffee comes out of the machine, it flows onto the ice cube, not next to it! The secret is that the ice immediately "hits" the coffee, which makes the end result not a cold, sour coffee, but a silky, special, cold drink.