Coffee recipes for Ritualists and Dreamers!
Mystic Brew Coffee is excited to share some delightful coffee recipes that are easy to prepare right in the comfort of your home!
Cold brew coffee
Ingredients: 50g ground coffee, ice, sparkling water or still water to dilute
Method of preparation:
Step 1
Put 400ml cold water into a large jug or jar and add the coffee grounds, but do not stir the mixture. Cover and leave to steep for 24 hrs.
Step 2
Gently stir the mixture, then pour it through a funnel or sieve lined with coffee filter paper (or a sheet of kitchen paper) into another large jug. This concentrate will keep in the fridge for 2-3 days.
Step 3
To serve dilute 1 part cold brew with 2 parts still or sparkling water (or to your taste) and serve with lots of ice.
Iced coffee
Ingredients: 200ml strong black coffee, ice, maple syrup (optional)
Method of preparation:
Step 1
Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
Step 2
Pour into a chilled tall glass and serve.
Iced caramel macchiato
Ingredients: 2 handful of ice, 200ml milk, 2 tbsp vanilla syrup, 2 shots espresso or 50ml strong coffee, 2 tbsp caramel sauce
Method of preparation:
Step 1
Fill two tall glasses with ice and divide the milk and vanilla syrup between them before mixing well.
Step 2
Pour an espresso shot into each glass, then drizzle with the caramel sauce before serving.
Cappuccino
Ingredients:18g espresso or 1 espresso pod, 150ml milk, cocoa powder
Method of preparation:
Step 1
Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
Step 2
Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily.
As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre.
Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour.
As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Dust the surface with a little cocoa powder if you like.
Flat white
Ingredients:18g ground espresso or 1 espresso pod
Method of preparation:
Step 1
Make around 35ml espresso using your coffee machine and pour into the base of your cup.
Step 2
Steam the milk with the steamer attachment so that it has around 1-2cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily.
As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre.
Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour.
As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Macchiato
Ingredients:18g espresso or 1 espresso pod, 50-100ml milk or minimum amount your machine will work with.
Method of preparation:
Step 1
Make around 35ml espresso using your coffee machine and pour into the base of your cup.
Step 2
Steam the milk with the steamer attachment so that it has around 1-2cm of foam on top, then spoon 2-3 teaspoons of the foam on top of the espresso (discard the rest of the milk).
Mocha
Ingredients:18g ground espresso or 1 espresso pod, 250ml milk, 1tsp drinking chocolate
Method of preparation:
Step1
Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
Step 2
Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top.
Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily.
As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre.
Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour.
As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Cortado
Ingredients: 40ml espresso, 40ml steamed milk (heat to 55-65C)
Method of preparation:
Step 1
Pour the espresso into a 4-6oz heatproof glass or cup, then pour over the steamed milk. Finish with a little bit of foam on top.
Whipped coffee
Ingredients: 3 tbsp instant coffee, 2 tbsp sugar, 400-500ml milk
Method of preparation:
Step 1
Whisk the coffee, sugar and 3 tbsp boiling water in a bowl for approximately 5 mins until the mixture is thick and fluffy with stiff peaks.
This is easiest done using an electric whisk but can be done by hand.
Step 2
For hot coffee, heat the milk and pour into two heatproof glasses. For cold coffee, pour the cold milk into two glasses.
Divide the coffee mixture in half and spoon evenly on top of the glasses. Serve and stir thoroughly before drinking.