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 away any 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 Over-extracted coffee will be bitter and may lose the pleasant, special flavor notes of the original!).
Liquid Wisdom pressed juice: we really recommend it to be short, between 25-35 ml. Very pleasant, fruity-sweet taste, with a long finish.
Cortado: place the capsule briefly on about 50 ml of warm milk. By using high-quality milk, you get a coffee drink that tastes almost like rice!
Cappuccino: the original Italian cappuccino recipe: 1/3 milk, 1/3 coffee, 1/3 milk foam. Of course, this has changed a lot over time (especially the thickness of the milk foam), but it can be a good starting point. Any store-bought milk frother can get decent results, and the Steamhouse Guatemala is a really good starting point to make all your guests feel like they're in a cafe.
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.