PANTONE

347 C

PANTONE
872 C

E S P R E S S O I TA L I A N O

CYAN: 37
MAGENTA: 85
YELLOW: 60
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0

BLACK

Barista Manual

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PANTONE
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PANTONE
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Contents
3
4
5
7
9
11
12
13

The Kimbo Story

Barista Essentials
Barista Glossary
Machine Layout
Grinder Layout
Grinder Care
The Perfect Espresso
- The Grind
- Cleaning the Handle
- Dosage/Throw

E S P R E S S O I TA L I A N O

- Tamping/Blessing
- Purge the Group Head
- Extraction
15 Steaming the Milk
- Purge
- Stretching
16 - Spinning
- Folding

CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

BLACK

14

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Contents
17

18
19
20
21
22
23

- Cappuccino Milk
- Latte Milk
- Flat White Milk
Drinks Menu
- Espresso
- Espresso Macchiato
- Americano
- Cappuccino
- Latte

24 - Long Latte (Latte Macchiato)

25 - Flat White
26 - Mocha
27 - Hot Chocolate
28 - Tea
29 - Flavoured Coffees
30 Cleaning Procedure
31 Troubleshooting

PANTONE
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PANTONE
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The Kimbo Story

E S P R E S S O I TA L I A N O

PASSION AND QUALITY

For more than 50 years, Kimbo has represented a true passion for
coffee.A story that began with the Rubino brothers in a small family
coffee shop in Naples, the world capital of espresso.
Kimbo is one of Italys leading coffee brands, and now in the UK we
are proud to uphold this great Neapolitan tradition.

AN EXPERIENCE FOR

ALL THE SENSES

It all begins with the selection of the best varieties of coffee directly
from the plantations. The masterful creations of exclusive blending
and roasting are the secrets of a unique espresso, dedicated to the
most discerning gourmets.
A pleasure that touches all the senses; the thick golden crema, the
balanced flavour that caresses the palate into an extraordinary
moment of pleasure to be enjoyed daily.

CYAN: 37
MAGENTA: 85
YELLOW: 60
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0

BLACK

A TRADITION OF

CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0

CYAN: 0
MAGENTA: 0
YELLOW: 0
BLACK: 100

Barista Essentials

10

11

12

(Use codes to order from Kimbo)

1 Cloth (KJAG9523)
2 Splat Drop Edge Tamp Mat (KJAG18060)
3 Blind/Blanking Disc (KJAG0369)
4 Scales (KJAG0114)
5 Group Head Brush (KJAG8585)
6 Teflon Frothing Jug (KJAG18070 - 0.6L or KJAG18071 - 1L)
7 Wooden Tamper (KJAG3811)
8 Shot Glasses (KJAG1124)
9 Chocolate Powder Shaker (KJAG3093)
10 Puly Caff Cleaning Powder (KJAGO131)
11 Paint Brush
12 Whisk

PANTONE
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PANTONE
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Barista Glossary
Acidity

The pleasant tartness of a fine coffee.

Arabica

The earliest cultivated species of coffee tree

and the most widely grown, Arabica accounts
for approximately 70% of the worlds coffee.
Superior in quality to Robusta, it is more delicate
and is generally grown at higher altitudes.

Aroma

The fragrance produced by freshly brewed

coffee.

E S P R E S S O I TA L I A N O

A combination of coffees from different

countries or regions. Mixed together,
they achieve a balanced flavour profile
no single coffee can offer alone.

Complexity

Tasting term describing coffees whose taste

sensations shift and layer pleasurably, and
give the impression of depth and resonance.

Body

Describes the heaviness, thickness or relative

weight of coffee on the tongue.

Caffeine

Crema

The rich, golden layer that forms on the

surface of an espresso.

An odourless, slightly bitter alkaloid

responsible for the stimulating effect of
coffee.

Cupping
Balance

A coffee where no single characteristic

overwhelms others, but that display sufficient
complexity to be interesting.

Cherry

The fruit of the coffee plant. Each cherry

usually contains two coffee seeds (beans) - if
only one, it is called a peaberry.

A method by which professional tasters perform

sensory evaluation of coffee. Hot water is
poured over ground coffee and left to extract.
The taster first samples the aroma, then tastes
the coffee by slurping it from a spoon.

CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

BLACK

Blend

MAGENTA:
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CYAN: 0
MAGENTA
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Fair Trade Coffee

Coffee purchased from farmers under fair

trade arrangements, which set a minimum
price and other regulations to empower
farmers and their communities.

Microfoam

Roast

Puck

Robusta

The preferred texture of finely steamed milk

for espresso-based coffee drinks. Essential for
pouring latte art. Achieved by incorporating a
lesser quantity of air during the milk steaming
process.

The process by which green coffee is heated

in order to produce coffee beans ready for
consumption. Caramelisation occurs as
intense heat converts simple sugars, infusing
the bean with flavour and transforming its
colour to a golden brown or darker.

Froth / Foam

Textured milk with tiny air bubbles, created

when milk is heated and aerated, usually with
hot steam from an espresso machines steam
wand.

Green Coffee / Green Beans

Immediately after an espresso extraction, the

bed of spent coffee grounds forms compressed
waste matter resembling a small hockey puck.
Often the dryer the puck, the better.

Unroasted coffee. The dried seeds from the

coffee cherry.

Latte Art

The pattern or design created by pouring

textured/emulsified milk on top of espresso.
Only finely steamed milk is suitable.

Robusta produces about 30% of the worlds

coffee. It grows at lower altitudes than arabica,
and produces a full-bodied but bland coffee of
inferior cup quality and higher caffeine content.

Pull

The act of pouring an espresso. The term

originates from the first half of the 20th century
when manual machines were the norm, and
baristas pulled a lever to create an espresso.

Seasoning

Warming the internal pipes of the machine

before usage.

4 1

2
6

11

10

11
12

4 1

5
10

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Machine Layout

E S P R E S S O I TA L I A N O

1 Tea Buttons

7 Steam Wand Knobs

2 Single Dosing Buttons

8 Cup Warmer

3 Double Dosing Buttons

9 On/Off Button

4 Freeflow Buttons

10 Group Handles / Portafilters

5 Steam Wands

11 Group Heads

6 Hot Water Tap

12 Pressure Gauge

CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

BLACK

(San Remo Zoe)

MAGENTA:
YELLOW: 1
BLACK: 0

CYAN: 0
MAGENTA
YELLOW:
BLACK: 10

PANTONE
872 C

Grinder Layout

E S P R E S S O I TA L I A N O

5
7

3
2

4
3 4 5

6
8

RED
KIMBO

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

BLACK

7
9

CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90

CYAN: 0
MAGENTA
YELLOW:
BLACK: 10

On Demand San Remo

Ceado Automatic Timer

1 Bean Hopper

1 Bean Hopper

2 Display Panel

2 On/Off Switch

3 Single Dose Button

3 Dosing Chamber

4 Manual Dose Button

4 Dosing Handle

5 Double Dose Button

5 Grind Adjusting Collar

6 Dosing Chute

6 Activation Switch

7 Grind Adjusting Collar

7 Group Handle Holder

8 Group Handle Holder

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PANTONE
872 C

Grinder Care

E S P R E S S O I TA L I A N O

half a kilo of coffee at a time. This will ensure

freshness and minimise the risk of stale
coffee. At the start of each day, empty the
hopper, remove it from the grinder and
2

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The bean hopper should only be filled with

1

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1 Bean Hopper

thoroughly clean with steam and blue roll.

2 Grind Adjusting Collar
This can vary, but normally:
For finer grind - turn anti-clockwise
For coarser grind - turn clockwise

11

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The Perfect Espresso

The Definition of an Espresso is: A jet of hot water at 88-93C
passes under a pressure of nine or more atmospheres through a seven
gram (or more) cake-like layer of ground and tamped coffee. Extracted correctly, the
result is a concentrate of not more than 25/30 ml in 23-29 seconds time.
The espresso should have a thick creamy layer on top, called the crema. This
crema should be a rich golden, hazelnut colour with streaks of darker oils called tigre.

12

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The Perfect Espresso

E S P R E S S O I TA L I A N O

In order to extract the oils from the coffee beans they

need to be ground. The perfect grind will have a texture
between flour and grit. If the grind is too coarse then
the espresso will extract too quickly and be weak with
no crema. If it is too fine then the espresso will take too
long to extract and will be burnt and bitter.

too coarse

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Step 1:The Grind

perfect grind

too fine

Step 2: Cleaning the Handle

Before grinding the fresh coffee, knock out the old coffee
puck from the group handle. Then clean out any left over
coffee grinds with a dry brush. This will ensure freshness.

Step 3: Dosage/Throw

Once you have your clean group handle, place it into

the handle holder on your grinder. Depending on your
grinder, press the required dosage button or pull the
lever once (single) or twice (double). If you are using
the single spouted handle then its a single shot. If using
the double spouted then its a double.

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Step 4&5:Tamping & Blessing

Tamping is the process of compacting the coffee granules to

ensure maximum flavour extraction. Place the group handle
with coffee grind on top of the tamp mat, on the edge of
the counter. Press down with the tamp, knock any loose
grind back into the centre and press down again. Finally
wipe away any loose grind from the handle edges (blessing).

Step 6: Purge the Group Head

Before placing the group handle onto the machine, flush

water through the group head with the continuous dose
button. This will clean out any loose grind from up inside
the group head, and bring the group head up to the right
temperature for brewing coffee.

Step 7: Extraction

Before extracting the espresso, warm the cups by half-filling

them with hot water. Then lock the group handle into the
group head, place the cup(s) under the spout(s) and press the
corresponding button. If everything is perfect the espresso
should extract like honey dripping from a spoon.

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PANTONE
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Steaming the Milk

E S P R E S S O I TA L I A N O

MAGENTA:
YELLOW: 1
BLACK: 0

CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

BLACK

Whether you are making a cappuccino, latte or a flat white,

there are four stages to steaming perfect milk...

Stage 1: Purge

With the cold milk in the frothing jug, purge to release

some of the pressure that would have built up in the
steam wand.

Stage 2: Stretching

Position the steam wand at an angle, you shouldnt move

the steam wand while steaming the milk. Slide the frothing
jug up the wand till the end is completely submerged in
milk. Switch on the steam wand and slowly lower the jug
until the wand is just below the surface of the milk. You
should hear a nice hissing sound.

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Stage 3: Spinning

Once you have added the desired amount of air to the

milk, slide the jug back up the steam wand so the end is
deep in the milk. The milk should begin to spin in the jug
like a mini whirlpool. Once you have brought the milk up to
temperature, switch off the steam wand and remove the jug.
Always remember to wipe excess milk from the steam wand
and to purge again at the end.

Stage 4: Folding

When you have finished heating the milk, you will have
some small bubbles on the surface of the milk. Tap the jug
on the counter top to pop the bubbles, then spin the milk
in the jug until the foam and hot milk move as one in the
jug. The result is smooth and silky milk.

16

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PANTONE
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Steaming the Milk

E S P R E S S O I TA L I A N O

MAGENTA:
YELLOW: 1
BLACK: 0

CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

BLACK

Cappuccino Milk

Cappuccino milk is thick and foamy. To get the desired level of foam you
need to stretch the milk for around 10-15 seconds (or until it doubles in
volume) and then begin spinning.
A cappuccino should have at least 1.5cm of foam.

Latte Milk

Latte milk is not as thick as the cappuccino milk, as you do not add as
much air. When steaming the milk you only need to stretch for around
5-6 seconds, then begin spinning.
A latte should have no more than 1cm of foam.

Flat White Milk

Flat white milk should have a thin layer of foam, hence the name flat! To
steam flat white milk, stretch for 2-3 seconds and spin with the steam
wand set deep in the milk.
A flat white should have less than 0.5cm of foam.
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Drinks Menu

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ESPRESSO (single/double)

E S P R E S S O I TA L I A N O

Cup
2oz or 5oz Cup
4oz or 8oz Take Away Cup

Ingredients
Single Shot Kimbo Espresso
Double Shot Kimbo Espresso

Preparation
1 Heat the cups
2 Prepare the espresso (single or double)
3 Extract espresso (25-30ml for between
23-29 seconds)
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ESPRESSO MACCHIATO (single/double)

1

Cup
2oz or 5oz Cup
4oz or 8oz Take Away Cup

Ingredients
Single or Double Shot Kimbo Espresso
Cappuccino Milk

Preparation
1 Extract espresso as normal
2 Steam a small jug of cappuccino milk
3 Scoop a small amount of foam onto the espresso

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AMERICANO

E S P R E S S O I TA L I A N O

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
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CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
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CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

10oz Cup or 10oz Mug

12oz or 16oz Take Away Cup

Ingredients
Hot Water
Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only)

Preparation
1 Fill the cup 2/3 with hot water
2 Prepare the double shot of espresso
3 Extract espresso into the cup of water (for

CYAN: 37
MAGENTA:
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BLACK: 90

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Cup

MAGENTA:
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BLACK: 0

takeaway, extract espresso into two shot

glasses and add to cup)
4 Serve with a jug of hot or cold milk, unless
otherwise specified.
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CAPPUCCINO (single/double)
Cup

5oz or 10oz Cup

12oz or 16oz Take Away

Ingredients
Single or Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only)
Cappuccino Milk

Preparation
1 Preheat the cup and clean the cup holder or drip tray
2 Extract the single (5oz cup) or double (10oz
cup) shot of espresso into the cup
3 Steam the milk for cappuccino
4 Pour into the centre of the cup
5 If desired, dust with chocolate powder to finish

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LATTE

E S P R E S S O I TA L I A N O

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Cup
10oz Cup
12oz or 16oz Take Away Cup

Ingredients

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Single Shot Kimbo Espresso

Double Shot Kimbo Espresso (16oz take away only)
Latte Milk

Preparation
1 Preheat the cup and clean the drip tray
2 Extract espresso into the cup
3 Steam the milk for latte
4 Pour from around 5cm above the cup into the
centre
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LONG LATTE (LATTE MACCHIATO)

Cup
Long Latte Glass

Ingredients

Double Shot Kimbo Espresso

Latte Milk

Preparation
1 Extract espresso into two shot glasses or a jug

2 Steam the milk for latte and pour into the glass
3 Using a teaspoon, pour the espresso gently
under the foam
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FLAT WHITE

E S P R E S S O I TA L I A N O

Cup
5.5oz Cup
8oz Take Away Cup

Ingredients
Double Shot Kimbo Espresso
Flat White Milk

Preparation
1 Preheat the cup and clean the drip tray
2 Extract espresso into the cup
3 Steam the milk for a flat white
4 Pour from around 5cm above the cup into the
centre so that theres no foam (hence the name flat)

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MOCHA
Cup

10oz Cup or 10oz Mug

12oz or 16oz Take Away Cup

Ingredients
Double Shot Kimbo Espresso
3 Shots Kimbo Espresso (16oz take away only)
1 Full Scoop (25g) Ciabacci Chocolate Powder
Latte Milk

Preparation
1 Preheat the cup and clean the drip tray
2 Put a scoop of chocolate powder in a cup and
extract double espresso onto it

3 Whisk the chocolate paste and espresso until smooth

4 Steam the milk for latte
5 Pour the milk into the mocha mix and dust with
hot chocolate powder

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HOT CHOCOLATE

E S P R E S S O I TA L I A N O

Cup

10oz Cup or 10oz Mug

12oz or 16oz Take Away Cup

Ingredients
1 Full Scoop (25g) Ciabacci Chocolate Powder
1 Shot Hot Water (25ml)
Latte Milk

Preparation
1 Preheat the cup and clean the drip tray
2 Whisk a scoop of chocolate powder and a shot
of hot water to a smooth, shiny paste
3 Steam the milk for latte
4 Pour milk into the cup
5 Dust with chocolate powder

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RIDGWAYS TEA
1

Cup
10oz Cup or 10oz Mug
12oz or 16oz Take Away Cup

Ingredients
1 Ridgways Tea Bag
Hot Water
Milk if desired (on the side)

Preparation
1 Place the tea bag into the cup (if take away, clip
the label under the lip of the cup)

3&4

3&4

2 Add hot water

3 Let it brew for 3 minutes
4 Serve with a jug of cold milk and a saucer to
place the used tea bag on

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FLAVOURED COFFEES
E S P R E S S O I TA L I A N O

CYAN: 37
MAGENTA:
YELLOW: 6
BLACK: 90

RED
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CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
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CYAN: 0
MAGENTA:
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PANTONE
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CYAN: 32
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Cup
10oz to 16oz Cup - use 2 Shots of Syrup
2oz to 8oz Cup - use 1 Shot of Syrup

MAGENTA:
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Ingredients
1 or 2 Shots of Monte Bello Coffee Syrup
Ingredients for Specified Coffee Drink

Preparation
1 Put 1 or 2 shots (depending on size) of flavoured
syrup in the cup
2 Extract espresso onto the syrup & make
requested coffee drink as usual
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Cleaning Procedure
It is vital to keep your machine clean to ensure your coffee tastes consistently brilliant! During
busy periods your machine will get dirtier than usual - for example morning and lunch time rush. To
maintain freshness and ensure the quality of the espresso, clean the group heads following stages 1 to
7 but without adding the cleaning powder (stage 3)
1

Remove group handle, discard

leftover bits and run the group.
Use a group head brush to get rid
of loose grinds

Replace the normal filter with

blind filter/blanking disc (no
holes)

Place less than half a teaspoon (3g) of Puly Caff onto

blind filter

With group handle attached to the

group head, backflush machine by
running the group five times in 15
second start/stop intervals

Keep backflushing until the water

runs clear

Remove the group head and run

the group to thouroughly rinse
clean

Remove the blind filter and

replace the normal filter

Pull and discard two test shots

before next usage to season
the machine

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Troubleshooting

E S P R E S S O I TA L I A N O

RED
KIMBO

CYAN: 10
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA:
YELLOW: 1
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA:
YELLOW: 1
BLACK: 0

BLACK

Throughout the day, the temperature & humidity in your shop will
change. These small changes will have an effect on the grind and
therefore on how your espresso extracts.
A perfect espresso extraction is 25ml of liquid in 25
seconds, however any time between 23-29 seconds is
acceptable.
If the extraction takes less than 20 seconds the espresso will be
weak with no crema.
If it takes longer than 30 seconds, the espresso will be bitter and burnt,
and the crema will have yellow patches of over-extracted coffee.

less than 20 secs

perfect 25 secs

over 30 secs

CYAN: 37
MAGENTA:
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BLACK: 90

31

CYAN: 0
MAGENTA
YELLOW:
BLACK: 10

If the grind is too coarse, then the water will pass

through the espresso too quickly and will not
absorb all of the oils and flavour from the beans.
The resulting espresso will have no crema and be
weak in flavour. To adjust the grind turn the grinder
wheel anti-clockwise to make the grind finer, one
notch at a time.
If the grind is too fine then water will not pass
through and will drip slowly from the group head.
Because of the longer time it takes to extract
the espresso, the grind will be in contact with the
hot group head for too long, resulting in a burnt
espresso with a bitter aftertaste.To adjust the grind,
turn the grinder wheel clockwise to make the grind
coarser.

We hope you have found this manual helpful. If you do have any further questions or
comments, please dont hesitate to get in touch. Contact details can be found overleaf...

32

For more information

Data: 23 MARZO 2012

Prodotto: KIMBO ESPRESSO ITALIANO FLAG

Formato:

Supporto:

Stampa:

Colori:

Lavorazioni speciali:

RED
KIMBO

CYAN

MAGENTA

YELLOW

BLACK

Copia al: 100%

Gli esecutivi prima di procedere alla stampa,

sono da elaborare da parte del fotolitista
a seconda dell'esigenza dello stampatore,
verificandone le fustelle, gli abbondaggi,
le sovvrastampe e i relativi codici.
Per i colori attenersi alla copia colore allegata

CORRESPONDS TO THE PANTONE 485 C 2X (2X STANDS FOR DOUBLE IMPRESSION).

THIS TO OBTAIN A RICH AND FULL RED COLOUR (IF YOU DO NOT FOLLOW THIS ADVICE,
YOU WILL NOT OBTAIN THE RIGHT KIMBO RED COLOUR).

Font: Shannon Book

Website: ESPRESSO ITALIANO
www.kimbo.co.uk
Telephone:
020 8743 8959
Email:
sales@kimbo.co.uk
Online Shop:
www.mykimbo.co.uk
Facebook:
/KimboEspresso
Twitter:
@KimbointheUK
VERSIONE PER STAMPA SU METALLIZZATO

RED
KIMBO

CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
4975 C

CYAN: 37
MAGENTA: 85
YELLOW: 60
BLACK: 90

PANTONE
347 C

CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
1355 C
TRASPARENTE

CYAN: 0
MAGENTA: 20
YELLOW: 56
BLACK: 0

BIANCO

BIANCO

SOLO SU METALLIZZATO ESPRESSO ITALIANO VA PANT_1355 C SENZA BIANCO SOTTO

RED
KIMBO

PANTONE
4975 C

CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
347 C

CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0

PANTONE
872 C

E S P R E S S O I TA L I A N O

CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0

CYAN: 37
MAGENTA: 85
YELLOW: 60
BLACK: 90

RED
KIMBO

CYAN: 10
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
347 C

CYAN: 0
MAGENTA: 100
YELLOW: 100
BLACK: 0

PANTONE
872 C

CYAN: 32
MAGENTA: 40
YELLOW: 100
BLACK: 0

BLACK

CYAN: 0
MAGENTA: 0
YELLOW: 0
BLACK: 100