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viennESE COFFEE

viennESE COFFEE

  • 2 shots of espresso coffee
  • Whipped cream
  • Cocoa powder
  • 1 speculoos cookie

1. Grind the coffee beans with your Santos espresso grinder 55 and extract your double shot of espresso
2. Add whipped cream on top of the espresso
3. Sprinkle cocoa powder and pieces of speculoos cookie over the whipped cream

 

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Pumpkin Spice Latte

Pumpkin Spice Latte

  • 1 cup of espresso coffee
  • 25cl of milk
  • 1 tablespoon of pumpkin puree
  • 1 teaspoon of nutmeg powder
  • 1 teaspoon of cinnamon powder
  • A few drops of vanilla extract
  • Whipped cream 
  1. Make one dose of fresh ground coffee with our espresso coffee grinder
  2. Make 1 cup of espresso with your coffee machine.
  3. Pour the coffee along with the other ingredients (except whipped cream) in your blender and mix. 
  4. Pour the content of the blender jar in a cup, add whipped cream on top, and dust with cinnamon powder

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ICED COCONUT LATTE

ICED COCONUT LATTE

  • 1 cup of espresso coffee
  • 10cl of coconut milk
  • 3 ice cubes
  • 2cl of coconut syrup
  • Coconut cuttings
  1. Make a freshly brewed cup of coffee using our #55 automatic coffee grinder and make a cup of espresso coffee.
  2. Pour the espresso, the coconut milk, the syrup and the ice cubes in your blender #62. Blend until you get a creamy drink. 
  3. Pour into a cup and add some coconut cuttings on top.

 

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Classic IceD Coffee

Classic IceD Coffee

  • 1 cup of strong espresso coffee
  • 1 cup of milk
  • 6 ice cubes
  1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #01BAR. Then, make an espresso with your coffee machine.
  2. Pour the coffee in a tall glass.
  3. Add the milk and ice cubes and stir.

 

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Tiramisu Cappuccino

Tiramisu Cappuccino

  •  4cl of tiramisu syrup
  • 1 espresso coffee
  • 10 cl of milk
  • Cocoa Powder 

Mascarpone cream:

  •  5cl of whole milk
  • 65 g of mascarpone 

 

  1. Prepare the cream: Pour the well-mixed mascarpone and milk into the siphon. Close and add a gas cartridge. Shake.
  2. Make a freshly brewed cup of coffee using our #55 automatic coffee grinder and make an espresso coffee.
  3. Make the frothed milk.
  4. Pour the syrup in the bottom of a large cup. Add the espresso, the frothed milk, then the mascarpone cream, in the center, forming a dome. Sprinkle with cocoa.

 

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Frappé

Frappé

  • 2 cups of espresso coffee
  • 20 cl of milk
  • 3 tsp sugar
  • Crushed ice
  1. Make 2 espresso coffees.
  2. Pour all the ingredients in your drink mixer #54 and blend on medium speed for about 30 seconds.
  3. Serve in a large glass and enjoy without waiting!

 

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Latte Caramel Macchiato

Latte Caramel Macchiato

  • 1 espresso coffee
  • 25 cl of milk
  • 4cl of caramel syrup
  1. Make a freshly brewed cup of coffee using our #01BAR coffee grinder and make an espresso coffee.
  2. Make the frothed milk. 
  3. Pour the syrup in the bottom of a large cup. Add the espresso and the frothed milk.
  4. Add some caramel sauce on top.

 

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Nutella Coffee Latte

Nutella Coffee Latte

  • 1 cup of strong espresso coffee
  • 1/2 cup of milk
  • 2 tablespoons of Nutella
  • 2-3 ice cubes
  • Chocolate powder 
  • Whipped cream, optional
  1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
  2. Add in your blender jar 1/2 cup of milk and 2 tablespoons of nutella. Mix them in your blender with 2-3 ice cubes.
  3. Pour the content of the blender jar in your cup. 
  4. For the topping, you can add some chocolate powder and whipped cream. 

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Maple Latte

Maple Latte

  • 1 cup of espresso coffee
  • 1/4 cup of almond milk
  • 1 tablespoon of Maple Syrup
  • 1 pinch of ground cloves
  • 1 pinch of fresh nutmeg
  1. Make one dose of fresh ground coffee with our coffee grinder #01BAR.
  2. Make an espresso with the coffee machine #75.
  3. Pour the maple syrup and the spices in a cup, then add the espresso coffee and the hot almond milk.
  4. Make the milk cream with our drink mixer #54 for the topping and add small pieces of fresh nutmeg on top of the frothed milk. 

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Gingerbread latte

Gingerbread latte

  • 1 espresso coffee
  • 25 cl of hazelnut milk
  • Gingerbread syrup
  • A pinch of cinnamon powder
  • Pieces of speculoos for topping
  1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55.
  2. Make an espresso with the coffee machine #75.
  3. Pour the gingerbread syrup and the cinnamon into a cup, then add the espresso coffee.
  4. Make the milk cream with our drink mixer #54 for the topping and add small pieces of speculoos on top of the frothed milk. 

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White Hot Chocolate Mocha

Photo: thelittlecorner.tumblr.com

White Hot Chocolate Mocha

  • 1 cup of espresso coffee
  • 1 glass of warm milk
  • 1/2 bar of white chocolate
  • White chocolate syrup
  1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
  2. Mix the espresso with the white chocolate and with one glass of milk in our blender #62.
  3. Put some white chocolate syrup in your cup, and then pour the content of the blender jar.
  4. For the topping, add a little piece of chocolate. 

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Earl Grey Tea Latte

Photo: cookiemonstercooking.com

Earl Grey Tea Latte

  • 1 Earl grey tea bag
  • 1 cup of water
  • 1/2 cup of hot milk
  • Vanilla syrup
  • Cinnamon sticks

1. Prepare a cup of hot water and put the earl grey tea bag in it for 2-3 minutes.

2. Put all the ingredients except the cinnamon sticks in your blender jar. 

3. Pour it in your glass and add the cinnamon sticks. 

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Fresh Mint Iced Coffee

Photo: gastrogirl.tumblr.com

Fresh Mint Iced Coffee

  • 1 cup of espresso coffee
  •  1/2 cup of milk
  • 2 tablespoons of fresh mint syrup
  • 3-4 ice cubes
  • Fresh mint leaves for garnish
  1. Make a dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
  2. Mix the espresso in your blender jar with one and a half cup of milk and 3-4 ice cubes.
  3. Put 2 tablespoons of fresh mint syrup in your glass, and then put the content of the blender jar.
  4. Add some fresh mint leaves for garnish. 

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Cappuccino

Photo: espressooutlet.net

Cappuccino

  • 1 cup of espresso coffee
  • 1/2 cup of milk
  • Milk froth
  • 1 tablespoon of cocoa powder
  1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
  2. Mix your coffee with a 1/2 cup of milk.
  3. Make the milk froth with our drink mixer #54 for the topping, then add a tablespoon of cocoa powder on the milk froth.


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Frozen Caramel Macchiato

Photo: momendeavors.com

Frozen Caramel Macchiato

  • 2 cups of espresso coffee
  • 1 glass of milk
  • 3-4 tbsp caramel syrup 
  • Whipped cream
  • 10 ice cubes
  • Caramel sauce
  1. Make fresh ground coffee with our automatic espresso coffee grinder #55.
  2. Make 2 espresso coffees with the coffee machine #75. 
  3. Mix your coffee with the milk, ice cubes and caramel syrup in our brushless blender #62.
  4. Pour in a cup and add whipped cream with some caramel sauce on top.
     

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HAZELNUT Dolce Latte

Photo: caffheine.tk

HAZELNUT Dolce Latte

  • 1 cup of espresso coffee
  • 2 cups of almond milk
  • Hazelnut syrup 
  1. Make one dose of fresh ground coffee with our on-demand espresso coffee grinder #55, and make a cup of espresso coffee.
  2. Use your electric shaker #54 to make the milk froth.
  3. Put some hazelnut syrup at the bottom of your coffee cup, then pour your coffee and the milk froth on top.

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SALTED CARAMEL LATTE

Photo: chefnini.com

SALTED CARAMEL LATTE

  • 1 cup of espresso coffee
  • 2 cups of milk
  • 3 tablespoons of salted caramel syrup 
  • Milk froth
  1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make a cup of espresso coffee with the coffee machine #75.
  2. Put 3 tablespoons of salted caramel syrup at the bottom of your cup.
  3. Pour your coffee and 2 cups of milk on the syrup.
  4. Make the milk froth with our drink mixer #54 for the topping.

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