Spiced Coffee

Ingredients:

  • Pinch of ground cinnamon
  • Pinch of ground cloves
  • 2 tsp orange marmalade

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.

Blueberry Cream Fizz

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.

No Bake Tiramisu Bites

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 with Capresso EC Select

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.

Screen shot 2014-04-16 at 4.38.25 PM

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.

DripsDrips GeysersGeysers BlondingBlonding
Too darkToo Dark Multiple StreamsMultiple Streams Too slowToo 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.

Guide to Coffee Grinders

In addition to the right coffee maker, the coffee grinder is an integral part of preparing a tasty cup of joe. A coffee grinder does more than grind coffee beans. It ensures the full taste and aroma of coffee comes through during the brewing process. Whichever type of grinder you prefer, Capresso sets the stage for the perfect cup of coffee.

The top-of-the-line, the Infinity Plus Conical Burr Grinderfeatures professional-grade conical steel burrs that deliver maximum aroma and flavor retention at a full range of grind settings, from Turkish fine to coarse. Gear reduction motor produces the slowest grinding action, with little static build-up and the lowest noise.

The Grind Select features 15 settings from fine to coarse to satisfy your coffee brewing preference. The solid steel burr grinding disks ensures a uniform coffee grind. This grinder is both easy and straight forward to use for new coffee drinkers.

The Cool Grind Blade Grinder features a large stainless-steel grinding chamber that reduces heat build-up and preserves aroma. In addition to grinding whole coffee beans for flavorful drip or percolator coffee, this grinder offers the versatility to grind a variety of dried spices, such as peppercorns, coriander seeds and flax seeds.

To learn more about Capresso’s line of coffee grinders, please visit Capresso.com.

Coffee Mocktail

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.

Golden Milk Latte

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:

  • 1 cup almond milk
  • ½ tsp. turmeric
  • 1 tsp. honey
  • Pinch of cinnamon

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!

Peanut Butter Espresso Bars

Ingredients:

  • 1 cup + 2 tbsp unsalted butter 
  • 2 cups dark chocolate chips 
  • 1.5 cups cocoa powder
  • 1.5 cups granulated sugar 
  • 5 eggs
  • 1 1/4 cup all-purpose flour 
  • 1/4 cup melted coconut oil
  • 1 tsp Salt
  • 1 cup softened peanut butter 
  • 1/4 cup powdered sugar 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line 9×13” baking pan with parchment paper.


2. Over low heat melt butter and chocolate chips. When melted, mix in espresso powder.

3. Sift cocoa powder into chocolate mixture.


4. In a separate mixing bowl, whisk flower and salt together. Set aside.


5. With a handheld or upright mixer in a separate mixing bowl, combine together eggs and sugar until smooth, about 5 minutes. Add coconut oil and mix thoroughly.

6. Fold flour mixture into egg and sugar mixture.

7. Add chocolate mixture into flour and egg mixture.


8. In a small bowl, combine powdered sugar and softened peanut butter until smooth.


9. Evenly spread chocolate batter in baking pan
.

10. Spoon peanut butter mixture onto chocolate batter and marble with a butter knife.


11. Bake for 30 minutes. Let cool before cutting into squares. 

Butterfly Tea Latte

1 serving

– 2 tsp butterfly pea tea

– 4 ounces of milk

– 1 tsp honey

– 1 shot of espresso

First heat water in your Capresso Pour-Over-Kettle to 185F.  Place 2 tsp of butterfly pea tea into your tea infuser and set inside your tea cup.  Pour the hot water over the tea and steep for 3-4 minutes before removing the tea infuser.  Meanwhile, pour 4 ounces of milk into Capresso froth Max and press the HOT button.  Once the frother has automatically shut off, add honey to your tea, pour in your shot of espresso and pour frothed milk over your blue tea watching the colors unfold. 

Vegan Hot Chocolate

Enjoy our decadent plant-based hot chocolate. Use your froth Select  to create this creamy and rich vegan recipe. 

Vegan Hot Chocolate

1 serving

  • 1 cup oat milk
  • ¼ cup coconut cream (full fat)
  • ¼ cup dairy free chocolate chips
  • 1 tbspbrown sugar
  • 2 tbsp dairy-free whipped cream (optional)

Add in your oat milk, brown sugar and coconut cream to your froth Select bowl. Insert the frothing disk, and choose the CHOC setting. Start the cycle by pressing the center of the selector dial. After a few minutes, the illuminated light around the selector dial will start to blink, remove lid. Add chocolate chips, replace lid, and wait for the froth Select to automatically shut off. Pour into mugs, and top with dairy-free whipped cream. Enjoy!

Cherry Iced Tea Spheres with Prosecco

This cherry iced tea with prosecco is the perfect way to bring in the new year.

Ingredients

  • 8 black tea bags
  • 1 cup of cherry juice
  • 1 bottle prosecco 

Fill your  Iced Tea Maker with 1 cup of cherry juice then fill with ice. Fill the water tank with fresh cold water and place 8 bags of black tea (or your desired portion of loose tea) to the filter basket. Push the brew button, and allow the tea to brew. 

Once brewing is complete, pour cherry iced tea into an ice sphere mold (or your favorite ice mold shape) and place in freezer.  Allow to fully freeze for 24 hours before unmolding.  Once cherry iced tea spheres are fully frozen, remove and place one sphere into each glass. Top with prosecco and serve.  As the cherry iced tea sphere melts, it will infuse your prosecco with a festive color and delicious flavor. 

Recipe can be made using non-alcoholic sparkling cider.

Halva Hot Chocolate

Ingredients:

  • 10 oz almond milk
  • 1.5 oz dark chocolate chips
  • 2 oz halva, chopped into small pieces  
  • ¼ tsp ground cinnamon 

Instructions:

Insert the heating disk, add almond milk to frothing pitcher and choose the CHOC setting on your froth Select. Start the cycle by pressing the center of the Selector dial. After a few minutes the illuminated light around the selector dial will start to blink, remove the lid, add chocolate chips, chopped halva and cinnamon. Replace lid and wait for the frother to automatically shut off. Pour into glasses, and enjoy.

Coffee Granola

Ingredients:

3.5 cups old fashioned rolled oats

1/3 cup chopped raw pecans

1/4 cup flax meal


1/4 cup freshly ground coffee using the Capresso Grind Select

1/3 cup pitted chopped Medjool dates 

1/4 cup almond butter


1/2 cup brown rice syrup 

1 tbsp vanilla extract


1/2 tsp sea salt


3 tbsp water to thin recipe

 

Instructions:

1. Preheat oven to 325 degrees F.


2. Grind coffee beans using the Capresso Grind Select.


3. Combine oats, pecans, flax meal, dates and freshly ground coffee in a mixing bowl


4. In a small pot on the stove over medium low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, and water. Whisk until smooth. Water can be added to thin out mixture so it is pourable.


5. Pour almond butter mixture over oats mixture. Stir well to ensure all ingredients are combined.


6. Spread mixture in an even layer on a rimmed baking sheet. Try to avoid too much space between ingredients so granola has the opportunity to adhere properly.


7. Bake for 25-27 minutes, shake pan and flip mixture as best as possible half way through baking. Mixture will continue to set after baking sheet is removed from the oven.

8. Let cool. Store any leftovers in airtight container for 3-4 days.