Trendy and delicious – Iced Coffee Tonic is the refreshing pick-me-up you’ll be craving!
Ingredients:
Directions:
The warm drink gets its tranquil fragrance from English breakfast tea, anise, and nutmeg.
Ingredients:
• 3 oz dark rum
• 2 tbsp dark maple syrup
• 3 tsp loose English breakfast tea
• 2 star anise
• 2 whole nutmeg
• 2 lemon wedges
• Lemon rind for garnish, if desired
Directions:
1. Fill the Capresso H2O Select with cold, filtered water. Set temperature to 190°F and push On/Off button to start heating.
2. Fill 2 tea infusers with loose tea. Set aside.
3. When heated, distribute between 2 glasses, leaving an inch of space at the top. Place a tea infuser in each glass, along with a star anise, a nutmeg ball, and a lemon wedge. Steep for 5 minutes.
4. Once steeped, remove ingredients. Divide rum and maple syrup between the 2 glasses
5. Garnish with lemon peel, if desired.
Makes 2 servings
This ready-in-minutes milkshake takes coffee dessert drinks to a new level. This decadent dessert is sure to end your evening on a sweet note. Sip with a straw to savor.
Ingredients:
• ⅔ oz finely ground coffee beans
• ½ cup low-fat milk
• 3 oz Bailey’s Irish Cream, chilled
• 3 cups vanilla bean ice cream
• Whipped cream to taste, optional
• Sprinkles to taste, optional
Directions:
1. Freshly grind coffee beans using a conical burr grinder on a fine setting.
2. Fill portafilter with 1-2 scoops of ground coffee and tamp down firmly before placing portafilter onto machine. Brew 2 shots (2 oz) of espresso, then repeat for a total of 4 oz of brewed espresso.
3. Allow espresso to cool. To expedite cooling, place in refrigerator or freezer.
4. Add cooled espresso, Bailey’s, milk, and ice cream to a blender. Blend for 30 to 60 seconds, until well combined.
5. Pour milkshake into cooled glasses. Top with whipped cream and sprinkles, if desired.
Makes 4 servings
This refreshing beverage is a sweet treat that’s light on calories and added sugar. Sip slowly because the mint will invigorate you!
Ingredients:
• 16 oz unsweetened almond milk (for best results, use refrigerated milk), chilled
• ⅛ teaspoon mint extract*
• 2 tsp maple syrup
• 1 cup ice
• Fresh mint leaves, for garnish, optional
Directions:
1. Using the frothing disk of an automatic milk frother, pour milk, mint extract, and maple syrup into the pitcher. Secure lid. Turn selector dial to “COLD” and press dial to start.
2. Distribute ice into two cups. Spoon frothy milk over ice, and add remaining milk. Garnish with fresh mint, if desired.
Makes 2 servings
* It is important to use mint extract, not peppermint which is too overpowering.
Need a wake-me-up but not in the mood for a cup of Joe? Grab a fueling energy ball or two—and eat your caffeine!
Ingredients:
• West Coast Blend coffee beans, as needed
• 1 tbsp + 2 tsp flax seeds
• ¼ cup hemp seeds
• ½ cup rolled oats
• ½ cup dry-roasted unsalted almonds
• ½ cup + 2 tbsp maple almond butter
• 1 tbsp chocolate extract
• 2 tbsp + 1 tsp 100% tart cherry juice
• 3 tbsp mini dark chocolate chips
• 3 tbsp + 1 tsp cacao nibs, divided
Directions:
1. Use an Infinity or Infinity PLUS conical burr grinder to finely grind coffee beans. Measure 2 tbsp of ground coffee and place in food processor.
2. Place flax seeds in a Cool Grind blade grinder and secure lid. Hold down the safety button, processing until finely ground, and place in food processor.
3. Add hemp seeds, oats, and almonds to food processor. Process for 20 seconds.
4. Reserve 2 tbsp of oat mixture in a small bowl. Mix in 2 tsp cacao nibs and set aside.
5. Remove blade from food processor, and add almond butter, chocolate extract, and cherry juice. Stir with a spoon until well combined.
6. Fold in chocolate and remaining cacao nibs.
7. Line a baking sheet with parchment paper. With clean hands, form mixture into small balls. Roll in reserved oat mixture to coat.
8. Cover baking sheet with aluminum foil or plastic wrap, and place in the refrigerator for a few hours or overnight.
Makes 28 balls
These energizing dark muffins are bursting with dark chocolate delight. Pair one with an espresso or latte for the perfect morning wake-up or snack.
Ingredients:
• East Coast Blend coffee beans, as needed
• 1 ½ cups all-purpose flour (or gluten-free all-purpose flour, if needed)
• ½ cup cane sugar
• ¼ cup packed brown sugar
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp kosher salt
• ¼ tsp ground nutmeg
• 2 eggs, beaten
• 1 cup sour cream
• ¼ cup + 1 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• Cooking spray
Directions:
1. Preheat oven to 350°F.
2. Use a conical burr grinder to finely grind coffee beans. Measure 2 ½ tbsp of ground coffee and place in a large mixing bowl.
3. Add flour, sugar, baking powder, baking soda, salt, and nutmeg to mixing bowl; mix well.
4. In a separate mixing bowl, combine eggs, sour cream, butter, and vanilla extract; mix well.
5. Stir wet ingredients into dry ingredients until just moistened. Do not over mix. Fold in chocolate chips.
6. Spray nonstick muffin cups with cooking spray. Fill each muffin cup halfway to three quarters full. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool for a few minutes, then transfer to a wire rack to further cool.
Makes 18 muffins
Ingredients:
Instructions:
Using the Capresso 5-Cup Mini Drip, place a pinch of ground cinnamon and ground cloves into the filter basket to brew with the ground coffee. Once brewing is complete, stir in a teaspoon of orange marmalade into each cup.
*Recipe can be doubled for 10-12 cup coffee makers.
2 servings
10 oz. blueberry soda
8 oz. non-fat milk
2 tsp. pure vanilla extract
Ice
Using your froth Select, place the frothing disk in the frothing pitcher and ensure it is securely snapped inside the bottom of the pitcher. Add milk and vanilla extract to frothing pitcher and select Cold froth. While machine is frothing, add 2 oz of blueberry soda directly to pitcher. Wait for frother to automatically shut off. Fill each glass with 4 oz. of blueberry soda and several ice cubes. Pour frothed milk directly over blueberry soda.
For the Dough
12 Savoiardi Cookies crushed (commonly known as lady fingers)
2 tsp Sugar
1/3 Cup mascarpone (let soften 30 minutes prior to use)
1 Tbsp heavy whipping cream
2 Tbsp Espresso
For Dipping
3 oz quality dark chocolate
3 oz milk chocolate cocoa for sprinkling
Instructions:
1. In a food processor add the Savoiardi cookies and sugar and pulse until crushed.
2. Add the mascarpone and cream, combine.
3. Brew espresso using the EC Select.
4.Then add the espresso a little at a time and combine. Dough should be thick.
5. Place dough in a bowl and cover with plastic wrap. Refrigerate for approximately 3 hours.
6. Remove the dough from the refrigerator and roll into golf ball sized bites. Freeze the dough balls for about 15-20 minutes.
7. While dough is in the freezer, melt the chocolate in a heat resistant bowl over boiling water. Stir until completely melted.
8. Remove the dough balls from the freezer. Place a stick or toothpick in each dough ball and dip in the melted chocolate. Place on parchment paper covered tray with toothpicks still attached. Dust with cocoa powder.
Pulling the perfect shot of espresso barista-style takes skill, patience and practice with a professional-quality espresso machine, like the EC Select.
A perfect shot looks like a “mouse tail” coming out of the bottomless filter.
he way the coffee flows out of the portafilter can help you identify the problem areas with your coffee shot and help you brew the perfect espresso.
 Drips |
 Geysers |
 Blonding |
 Too Dark |
 Multiple Streams |
 Too Slow |
(Drips) When “mouse tail” is off to one side or dripping around the edge, the ground coffee is not evenly tamped. Hold portafilter flat when tamping and apply even, flat pressure.
(Geysers) Channeling can be identified by sputters and geysers. This is caused by uneven tamping or uneven grind size. Ensure even pressure is applied when tamping the ground coffee. Adjust the grind size slightly using a conical burr grinder.
(Blonding) Blonding occurs when the shot is under extracted and is too light in color. More coffee grounds should be added to the sieve. You can also adjust the grind size a little finer to correct a light colored shot.
(Too Dark) An overly dark shot indicates too much coffee was added to the sieve or grind is too fine. Add less coffee and adjust the grind size slightly coarser.
(Multiple Streams) Overdosing of espresso in portafilter can cause multiple streams. Add less ground coffee to the filter. Adjust the grind size slightly and only one setting at a time.
(Too Slow) Flowing too slow can be an indication that the ground coffee was tamped too hard or ground coffee is too fine. Apply approximately 30 lbs of pressure (the same amount of pressure you would use when casually leaning on a table for support) when tamping the espresso into the sieve. Adjust grind size slightly coarser.
Other tips: We recommend using a conical burr grinder for precise adjustment of the grind size. Consistency of grind size is the most critical element in brewing with a bottomless filter. Adjust the grind size one step at a time to experiment to improve results. Even when you find the right grind size, you may still need to adjust from one day to another as the beans can be altered by moisture in the air.
Ingredients:
– 8 ounces milk
– Pinch of ground cinnamon
– ½ cup white chocolate chips or chunks
– 1 tsp fine white sugar
Place frothing disk into the pitcher of the Capresso froth Select and ensure it is securely snapped inside the bottom of the pitcher. Add milk and cinnamon to frothing pitcher. Place lid and press the CHOC setting. When the light blinks, remove lid and slowly add the white chocolate and sugar. Place lid and wait for frother to automatically shut off. Pour into a mug and enjoy. Feel free to garnish the top with ground cinnamon or add a cinnamon stick.
Makes 1 serving
Ingredients:
• 2 oz. hot espresso
• 2⁄3 cup eggnog
• 1⁄3 cup milk
• Optional whipped cream and nutmeg
Directions:
Place the heating disk into the bottom of the frothing pitcher of any Capresso automatic milk frother and securely snap it in place. Add eggnog and milk. Replace lid. Push “hot” button.
Meanwhile, place warm mug under the coffee spout of any Capresso espresso machine and prepare a 2 oz. espresso.
Once the milk frother automatically shuts off, slowly pour hot eggnog mixture into espresso. If you prefer your eggnog latte sweeter, add a little sugar. Top off with whipped cream and a pinch of nutmeg.
Makes 1 serving
Mocktails can be a fun alternative if you are trying to cut down on drinking, are the designated driver or simply don’t drink. This coffee mocktail recipe pairs espresso and tonic together to give an interesting depth and acidity to separate it from other mixed drinks.
Additionally, if you prefer a spiked version, this recipe makes for the perfect cocktail base for a shot of vodka.
Ingredients:
1 shot of espresso
5-6 oz of Qmixers Spectacular Tonic Water
1/2 TBSP Simple Syrup
1 lemon
Ice
Instructions:
Brew one shot of espresso with any Capresso espresso machine. Pour the espresso into a glass over ice and add in your tonic water and simple syrup. Slowly stir until all ingredients are combined. Garnish the glass with the peel from one lemon. Lastly, enjoy.
Turmeric transforms this latte into a spicy treat, with notes of sweetness from added honey. A distinctive plant of the ginger family, turmeric is a known super food with anti-inflammatory and antioxidant properties. Enjoy our bright turmeric latte recipe and let us know what you think.
Ingredients:
Instructions:
Pour almond milk into the pitcher of the froth MAX, and press the “hot” button. Once the frother starts mixing add the turmeric and honey and place the lid on top of the pitcher. When the frother automatically shuts off, pour the golden milk into a glass. Garnish top with a pinch of ground cinnamon. Enjoy!
Please note that the turmeric may discolor the clear pitcher. We recommend thoroughly washing it immediately after use with warm soapy water.
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