Coffee recipes
XIN CHÀO HANOI
This is 100% our best Robusta - characterized by a strong flavor, rich body and high caffeine content (up to 2 times more than in Arabica!). The people of Hanoi drink coffee with a bit of sweet condensed milk, with ice.
Vietnamese Coffee Recipe: Cà phê Nâu
Grinding quality: medium, coarse texture
What do you need?
2 tablespoons of ground HANOI coffee, 120 ml of water
1. Prepare the dishes: glass/cup + our coffee maker/Phin filter
2. Add condensed milk to a glass/cup (about 3 tablespoons)
3. Boil water and set aside for 1 minute to cool (95C)
4. Add 2 tablespoons, approximately 14 g of ground coffee to the Phin filter basket
5. Level the surface of the coffee and slowly tighten the press/filter sieve (not all the way)
6. Add approximately 20 g/20 ml of water every 30 seconds to brew the coffee - up to approximately 120 mL (until the filter is full).
7. The entire brewing process should take 4-5 minutes (the coffee will slowly start to drip into the glass)
8. Add ice
9. Mix well and let the ice melt for 1 minute to combine with the sweet coffee flavor!
Subheading
HELLO LONDON MIX
Inspired by a city where coffee is an inseparable element of dynamic everyday life. Takeaway, in a cup, with an inventive milk pattern - you can buy your desired drink on almost every corner of a London street. Deep taste with a hint of fruity sweetness, balanced caffeine strength, creaminess. The harmonious duet of Robusta and Arabica will work perfectly in a flat white, for example. Not necessarily drunk in a hurry.
London's Flat White Recipe
Grinding quality: fine, sand-like consistency
Ratio: 1:2
Depending on the coffee machine, usually: 18 g of beans per 36 ml of water
1. Turn on the coffee machine (18 g of finely ground coffee for 36 ml of capacity)
2. Set the machine to a pressure of 8-9 bar
3. Grind the London mix grains and add 18g to the basket
4. Even out the grind with a distributor or use a tempera. This is important to get an even taste
5. Place the head in the espresso machine and set it to single expresso/or double shot
6. The entire brewing process should take 25-30 seconds of extraction
7. Pour your chosen fresh milk just below where the milk jug spout begins (120 ml)
8. Heat the milk enough to create foam, but do not add too much air, the milk should be silky like the consistency of paint
9. You should have 60 ml of coffee and 120 ml of frothed milk - slowly pour the milk into the cup and it's ready (at home or to go!)
CIAO NAPOLI MIX
In Italy they say that the best coffee is "black as night, warm as hell and sweet as love."
In the spirit of this idea, we combined the intense power of Robusta with the subtle, slightly sour, sweetness of Arabica. Just as in Naples, the temperamental nature of the inhabitants and their unhurried lifestyle are combined.
A morning like on an Italian street, where everyday life flows at its own unique pace? Only with a cup of espresso, served necessarily with a glass of water. Or maybe a creamy Cappuccino with biscotto to go with it? You choose.
RECIPE for the perfect Italian espresso
Recipe: Grinding: fine, sand-like consistency
Ratio: 1:2
Depending on the coffee machine, usually: 18 g per 36 ml of water
1. Turn on the coffee machine (18 g of finely ground coffee for 36 m of capacity)
2. Set the machine to a pressure of 8-9 bar
3. Grind our Napoli mix grains and add 18 g to the basket
4. Even out the grind with a distributor or use a tempera. This is important to get an even taste
5. Place the head in the espresso machine and set it to single expresso/or double shot
6. The entire brewing process should take 25-30 seconds of extraction
7. Your espresso is ready - use our porcelain cup and enjoy the taste of delicate chocolate and caramel.
Video