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    Simple Coffee Chocolate Cake

    Simple Coffee Chocolate Cake

    A cake that tastes so good no one will believe how easy it is!

    Serves: 10 

    • 1 cup (200g) white sugar
    • 1 cup (125g) plain flour
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 125g butter
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 cup cold, strong, brewed coffee

    Directions

    Preheat oven to 180 degrees C. Grease and flour a 20cm tin. Sift together flour, cocoa, bicarb soda and salt. Set aside.

    1. In a medium bowl, mix the cream, butter and sugar until light and fluffy.
    2. Add egg and vanilla and beat well.
    3. Add flour mixture, alternating with coffee. Beat until just incorporated.
    4. Bake for 35 to 45 minutes, or until a skewer inserted into the cake comes out clean.

    Preparation: 20 min  

    Cook: 45 min  

    Ready in: hour min 

    Vietnamese Iced Coffee

    Vietnamese Iced Coffee

    Enjoy your coffee sweet, cold and strong? Vietnamese coffee may be the perfect fit.

    Ingredients

    1. Vietnamese coffee filter
    2. 2 Tbsp sweetened condensed milk
    3. 2-3 Tbsp of ground coffee
    4. Glass with ice
    5. Hot water

    Instructions

    1. Pour 2 tbsp of condensed milk into a glass or cup
    2. Remove the top screen from the coffee filter. Put the ground coffee in the filter, put screen back on, compacting the grounds. Place filter on the glass with the sweetened condensed milk. Pour just enough hot water (about 20 ml) to cover the grounds and to warm the coffee.
    3. Fill up the filter with hot water. This can take up to 5 minutes depending on how fine your grind is.
    4. When all the water passed through the filter, remove filter from glass and mix with a spoon.
    5. Pour over glass of ice and enjoy

    Notes

    1. For a quick version, replace the Vietnamese style brewed coffee with a 2oz shot of espresso

    How To Talk Coffee

    How To Talk Coffee

    You may be familiar with some, or none, of the following terms of coffee language. Many of them you might have heard when buying beans from your local café or roaster.

    Acidity: A cupping term that describes the high notes of coffee (with words like ‘bright’, ‘clean’ or ‘dry’) or unpleasant qualities (described as ‘sour’).

    Arabica: Also ‘vintage coffee’, this is coffee that’s been stored in warehouses for several years (longer even than old crop or mature coffee). Ageing generally reduces acidity and increases body.

    Break: In cupping, the important moment where the crust of grounds is broken to assess aroma

    Coffee snob: Folk who only drink speciality coffee and frown on those who don’t.

    Crema: The tan-coloured top layer of espresso that’s a result of gas trapped in bubbles of oil. It’s a vital part of espresso flavour and texture.

    Filter: Coffee that’s made by coffee grounds being steeped in water and passed through a filter to remove all solid bits.

    New crop: Green coffee delivered for roasting soon after harvesting and processing.

    Old crop: Also ‘past crop’, kept in warehouses for some time before roasting, but not as long as ‘mature’ or ‘aged coffee’.

    Quakers: Defective coffee beans that just won’t roast properly.

    Coffee Infused Banana Bread

    Coffee Infused Banana Bread

    A banana bread recipe with flavours of coffee, cinnamon and walnuts. Perfect for breakfast or an afternoon snack!

    Ingredients

    • 1 1/2sticks softened butter
    • 1 1/2 cups packed brown sugar
    • Ripe Bananas
    • Eggs
    • tsp Vanilla Extract
    • 2 1/2 cups Flour
    • 1 Baking soda
    • 1/2 tsp Salt
    • cup extra Strong Brewed coffee
    • tsp Cinnamon  
    • 1/2 cup chopped Walnuts

    Method:

    1. Brew 1 cup of strong coffee. Set aside and let come to room temperature.
    2. Heat oven to 350 degrees.
    3. Cream softened butter and dark brown sugar in mixing bowl.
    4. Mash bananas until soft.
    5. Add mashed bananas, eggs and vanilla to creamed butter and sugar. Mix until combined.
    6. In a separate bowl combine flour, baking soda and salt. Stir until combined.
    7. Alternately add flour mixture and cooled coffee to the banana mixture. Add half the flour and combine. Add half the coffee and combine. Repeat with second half flour and coffee.
    8. Fold cinnamon and walnuts into the bread mixture.
    9. Add batter to a greased bread pan. Bake for 1 hour and 15 minutes.
    10. The bread is done when the top is crusty and the middle is soft but not mushy. Test bread by poking a toothpick into the middle of the bread to see if it's done.

    Recipe Notes

    *The coffee flavour in this recipe is subtle. It is meant to accent the flavour of the banana - not overpower it.* If you would like the coffee flavour to be stronger, simply add more coffee!

    Say Hello to Coffee Pancakes

    Say Hello to Coffee Pancakes

    It is no secret that we LOVE coffee, but guess what – we also love pancakes and this recipe combines those two things. We honestly couldn’t love a recipe more!

    Your breakfasts just got better, and you can thank us later.

    Ingredients:

    • 1 cup all purpose flour
    • 2 tbsp sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1 cup buttermilk, well shaken
    • 1 large egg
    • 2 tbsp St Remio Intense Beans, ground.
    • 1 tbsp unsalted butter, melted and cooled

     

    Directions:

    In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.

    In a measuring cup (or small bowl), combine the buttermilk, egg, coffee and melted butter. Beat until well combined and coffee has dissolved.

    Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined (batter will still be slightly lumpy – be sure to not overmix).

    Heat up your skillet and spray with nonstick spray or oil. Using a ¼ cup measure, scoop the batter onto the hot skillet. Cook for 2 to 3 minutes per side and flip. Serve warm with butter, maple syrup and more coffee.