Ingredients
3 ½ oz coffee beans
Preparation
Place coffee beans into mixing bowl and grind 1 min/speed 9. Use ground coffee as needed.
Ingredients
1 ½ oz almond butter, natural (see Tip)
12 oz brewed coffee
4 oz unsweetened almond milk (see Tip)
1 ½ oz maple syrup (optional)
1 tbsp cocoa powder, plus extra to dust
1 tsp almond extract
Preparation
Place almond butter, coffee, almond milk, maple syrup, cocoa powder and almond extract into mixing bowl and start Warm Up /175°F/speed 2, then start Blend /30 sec. Divide between 2 coffee mugs, dust with cocoa and serve hot.
Ingredients
4 oz whole coffee beans
32 oz filtered water, room temperature
Preparation
1. Place coffee beans into mixing bowl and grind 4 sec/speed 8.
2. Add water and mix 10 sec//speed 4. Transfer to a large pitcher (approx. half gallon), cover and refrigerate overnight, up to 12 hours.
3. Strain through a nut milk bag and refrigerate until ready to serve (see Tip).
Tips & tricks
To serve, pour 3-4 ounces cold brew and if desired dilute with filtered water and ice. For a stronger coffee use the dilution proportions of 1:1 coffee and water and for a stronger brew use 2:1 coffee to water. Serve with milk and sweetener of your choice.
Refrigerated Cold Brew Concentrate will last approximately one week.
Before starting the recipe, place half a vanilla bean (or 1 whole used pod) into mixing bowl and chop 10 sec/speed 8. Add coffee beans and proceed as per recipe.
Ingredients
Caramel Sauce
2 oz unsalted butter, cut into pieces
4 oz heavy cream
3 ½ oz dark brown sugar
1 pinch salt
1 tsp vanilla extract
Cream
4 oz heavy cream
Coffee
12 oz brewed coffee
4 oz whole milk
Preparation
Caramel Sauce
1. Place butter, cream, brown sugar and salt into mixing bowl and without measuring cup cook 10 min/Varoma/speed 2.5.
2. Add vanilla, insert measuring cup and mix 15 sec/speed 3. Transfer to a container and refrigerate to cool quickly. Rinse and dry mixing bowl.
Cream
1. Insert butterfly whisk. Place cream into mixing bowl and without measuring cup whisk 1 min 20 sec/speed 3. Remove butterfly whisk. Transfer to bowl and set aside.
Coffee
1. Place coffee, milk and 1 oz reserved Caramel Sauce into mixing bowl, insert measuring cup and start Warm Up /175°F/speed 2, then start Blend /20 sec. Divide between 2 heat-resistant glasses and top with reserved Cream. Drizzle with Caramel Sauce and serve hot.
Useful Items
container, refrigerator, heat-resistant glasses
Tips & tricks
· Refrigerate leftover Caramel Sauce in an airtight container for up to 2 weeks.
· To create a caramel drizzle pattern on sides of glasses: place 2 tablespoons reserved cooled Caramel Sauce into each glass and use a spoon to spread the caramel up the sides of the glasses before filling with coffee and cream.
Ingredients
12 oz coffee beans, whole
1 – 1 ½ tbsp vanilla extract, to taste
or 1 – 1 ½ tbsp almond extract, to taste
Preparation
1. Place coffee beans and vanilla into mixing bowl and grind 20 sec/speed 9. Scrape down sides of mixing bowl with spatula and grind a further 20 sec/speed 9. Store in an airtight container in a cool, dark place and use as needed.
Ingredients
2 – 3 oz chocolate hazelnut spread, to taste (see Tip)
12 oz brewed coffee
4 oz hazelnut milk, or Homemade Hazelnut Milk (see Tip)
or 4 oz whole milk
1 oz maple syrup (optional)
Preparation
1. Place hazelnut spread, coffee, milk and maple syrup into mixing bowl and start Warm Up /175°F/speed 2, then start Blend /30 sec. Divide between 2 coffee mugs and serve hot.
Ingredients
12 oz brewed coffee, hot
12 oz coconut cream
4 – 6 oz sweetened condensed milk or 4-6 oz sweetened condensed coconut milk
4 tsp ube flavor extract
Preparation
1. Place coffee, coconut cream, sweetened condensed milk and ube extract into mixing bowl and heat Warm Up /175°F/speed 2. Start Blend /30 sec.
2. Divide hot coffee between two mugs and serve warm
Ingredients
hot water, to rinse
1 oz whole coffee beans
16 oz filtered water
Preparation
1. Rinse a coffee filter under hot water and insert it into a pour over coffee dripper.
2. Place coffee beans into mixing bowl and start Blend /15 sec. Transfer into prepared filter and set aside.
3. Place water into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and heat Kettle /200°F.
4. Drizzle enough hot water over ground coffee to soak and let bloom 30-60 seconds. Meanwhile, set mixing bowl back into position to keep hot. Once the coffee grounds swell and bubbles rise to the surface of the liquid, the coffee has bloomed. Slowly pour in remaining hot water and allow to drip (see Tip). Divide between 2 coffee mugs and serve hot.
Tips & tricks
· Start pouring your water in a slow circular motion. Pour about half your water to start, then let the water level drop a little and refill. This may take a little practice, because you don’t want all the water to drip through too fast or too slowly. If the water level starts to come close to the top of your brewer while pouring, slow down your pour or pause briefly to avoid an overflow.
· Serve with milk and sweetener of your choice or enjoy black.
· Reduce water to 14 oz for a stronger cup of coffee.