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This Brazil stands out for its sweetness and orange citric acidity, a very silky body and a very long hazelnut finish.

With this recipe we get a round espresso, with a juicy acidity and a super long aftertaste, in which chocolate and sweet flavors stand out.

This coffee is a bomb, with lots of fruit, bright acidity and syrupy body. Where we can find vanilla, prune and dark chocolate notes.

This coffee is a bomb, with lots of fruit, bright acidity and syrupy body. Where we can find vanilla, prune and dark chocolate notes. With this recipe we balance this coffee, looking for sweetness and getting a super balanced double espresso.

Punchy coffee with juicy acidity, silky body and long finish. Pea, blueberry, apple and chocolate flavors appear with this recipe.

This coffee is a candy. With this recipe we balance it and get an incredible sweetness and a super syrupy body. It’s a very intense coffee, where we can find mashmallow and chocolate notes, a juicy acidity and a very long finish.

This is one of those balanced sparkling coffees that you could drink all day. With this recipe we make it taste like pure honey, with a juicy tangerine acidity and a very long sweet finish.

Who said you can’t enjoy good decaf coffee. This Ethiopian is delicate, balanced and sweet, with bright acidity and a silky body.

Probably the coffee that has surprised me the most this year. I didn’t expect this sweetness, much less this body, suuuuper dense, it looks like chocolate.

In every menu there should be one perfect coffee for milk drinks, and this Brazil is the one. It is a sweet and balanced coffee, but with a spark. We can find chocolate, orange and cashew notes, and when mixed with milk it tastes like a toffee caramel.

This coffee is super aromatic and complex. In this brew we can find the acidity of pink grapefruit or the sweetness of white chocolate, with a smooth and silky body. For me, it’s like biting a strawberry!

In this post we are going to share some recipe in which you can use cacao nibs both for its flavor and its texture.

We are going to share our drinking chocolate home recipes. One of them is prepared directly in the cup. The other allows us to prepare a bigger batch of hot chocolate.

With this recipe we aim for a balanced espresso, with tropical fruits notes, fermented flavors, a spicy acidity and a super creamy body.

This coffee from El Salvador is super balanced, with bright citric acidity, hazelnut, chocolate and caramel flavors. With this recipe we get a sweet espresso, that also works very well in small milk drinks.

Drinking chocolate recipes for coffee shops.

This recipe is perfect with milk but we must play carefully with the volumes. We think that a 150ml cup is more balanced if we split the espresso.

Recipe This is the recipe we’re now using for Kalita 185. With it we seek to enhance those fruity flavours and achieve a very balanced cup, where juicy acidity and a silky body stand out. Perfect to accompany your breakfast. Dose: 30g (medium-coarse grind. 28 clicks with Comandante c40) Water: 480g at 98ºC We’ll make […]