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.
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.
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) 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.
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.
• 2 oz. hot espresso • 2⁄3 cup eggnog • 1⁄3 cup milk • Optional whipped cream and nutmeg
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.
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.
1 shot of espresso
5-6 oz of Qmixers Spectacular Tonic Water
1/2 TBSP Simple Syrup
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.
1 cup almond milk
½ tsp. turmeric
1 tsp. honey
Pinch of cinnamon
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.