Make something
actually good.

Pull a double ristretto: 18g in, ~27g out, 20–22 seconds. Use a preheated cup.

Steam 150ml milk to 60–65°C. Silky microfoam — glossy, no big bubbles.

Pour milk from low height cutting through the espresso. Velvety, not frothy.

Pull a double espresso: 18g in, 36g out, 25–30 seconds.

Steam 240ml milk to 65°C with silky microfoam.

Pour milk over espresso. More milk, more mellow coffee flavour than a flat white.

Pull a double espresso: 18g in, 36g out.

Steam 120ml milk with more foam than a latte — stiff, thick foam on top.

Pour steamed milk then spoon foam on top. Equal thirds espresso / milk / foam.

Add 150ml hot water to a preheated cup first.

Pull a double espresso directly into the hot water. This preserves the crema.

Pull a double espresso: 18g in, 36g out.

Steam 60ml milk to 60°C with minimal foam — just silky steamed milk.

Pour equal parts espresso and milk. Serve in a small glass.

Fill a tall glass with ice. Pour cold tonic water.

Pull a double espresso. Let it cool 30 seconds.

Pour espresso slowly over the back of a spoon onto the tonic. Float briefly then stir.

Fill a glass with ice. Pour cold milk over ice.

Pull a double espresso. Let cool 30 seconds.

Pour espresso over the milk and ice. Stir gently. Drink immediately.

Scoop ice cream into a cold bowl or glass.

Pull a hot double espresso.

Pour hot espresso over the ice cream immediately. Serve at once — best when ice cream is half-melted.

Steep chai in 60ml hot water for 3 minutes. Remove bag.

Pull a single or double espresso over the chai.

Steam oat milk to 65°C with silky microfoam. Pour over.

Add cocoa powder to cup. Pull double espresso over it. Stir until dissolved.

Steam 200ml milk to 65°C with silky microfoam.

Pour milk over chocolate espresso. Dust with cocoa powder.

Set your grinder slightly finer than normal.

Pull 18g in, targeting ~27g out in 20–25 seconds.

Should taste intensely sweet, syrupy, and chocolatey with almost no bitterness.

Pull a double espresso. Allow to cool slightly (30 seconds).

Add espresso, vodka, and Kahlúa to shaker with plenty of ice.

Shake hard for 15 seconds. Double strain into a chilled coupe. Three coffee beans on top.

Rinse paper filter with hot water. Discard rinse water.

Add grounds. Pour 40g water for bloom. Wait 30–45 seconds.

Pour slowly in circles to 150g, then continue to 300g. Consistent pace.

Total drain time: 3–3.5 minutes. Too slow = grind coarser. Too fast = grind finer.

0:00 — Pour 50g water (bloom). Wait until 0:45.

0:45 — Pour to 130g total. This is your sweetness/acidity phase.

1:30 — Pour to 180g. 2:10 — Pour to 240g. 2:50 — Pour to 300g. These control strength.

Let drain fully. Total brew time ~4–5 minutes.

Rinse filter thoroughly — Chemex filters are thick and add papery taste if not rinsed.

Add grounds. Bloom with 60g water for 45 seconds.

Pour slowly in stages to 500g. Drain time: 4–5 minutes total.

Rinse paper filter. Place Aeropress on cup (standard position). Add grounds.

Pour 200ml water at 90°C. Stir gently. Place plunger to create seal.

After 2 minutes, press slowly over 30 seconds. Stop when you hear hissing.

Flip Aeropress upside down (plunger extended). Add grounds to the chamber.

Pour 200ml water at 90°C. Stir briefly. Steep 2 minutes.

Wet the filter, attach cap. Carefully flip onto cup. Press slowly over 30 seconds.

Preheat French press with hot water. Discard. Add coarsely ground coffee.

Pour 400ml water at 94°C. Stir gently. Place lid on (don't press). Set timer 4 minutes.

After 4 minutes, press slowly and gently. Decant immediately.

Fill bottom chamber with cold water to just below the safety valve.

Fill basket with ground coffee, level off. Don't tamp. Screw on top chamber tightly.

Place on low-medium heat, lid open. Remove the moment flow slows to a sputter.

Add water to bottom chamber. Secure top chamber with cloth filter.

Apply heat. Water rises into top chamber — takes a few minutes.

Add grounds to top chamber. Stir. Brew for 1 minute.

Remove heat. Vacuum draws coffee back to bottom through filter. Serve from bottom.

Combine cold water, coffee, and sugar in the cezve. Stir until combined.

Heat over very low flame. Do not stir once heating begins.

When foam starts to rise, remove from heat immediately. Pour slowly into a small cup. The grounds settle. Don't drink the last sip.

Rinse filter. Add grounds. Bloom with 130g water for 45 seconds.

Pour in stages: 300g, 600g, 800g, 1000g. Take about 8–10 minutes total.

Pour into a thermal carafe immediately. Keeps well for 30 minutes.

Inverted position. Add grounds.

0:00 — Pour 60ml water (first phase — acidity/sweetness). Steep 1 minute.

1:00 — Pour remaining 90ml water (strength phase). Steep 1 more minute.

Flip onto cup. Press slowly over 20 seconds.

Set up V60 over a jar. Add grounds and damp filter.

Pour cold water slowly over grounds — don't rush.

Cover with plastic wrap or a plate. Refrigerate for 12–24 hours.

The slow cold drip produces an incredibly clean, nuanced cup.

Combine coarse grounds and cold water in a large jar (1:6 ratio). Stir briefly.

Cover and refrigerate for 12–16 hours. Don't over-steep or it gets bitter.

Strain through fine mesh, then through a paper filter for clarity. Store up to 2 weeks.

Serve 1:1 with water or milk over ice. This is concentrate.

Place ice in your server or cup. Set V60 on top.

Bloom with 40g water for 30 seconds.

Pour remaining 130g water in slow circles over 2 minutes. Coffee brews hot and hits ice immediately.

Add hot espresso, sugar (if using), and ice to the shaker.

Shake vigorously for 15–20 seconds. The espresso will emulsify and become frothy.

Strain into a chilled cocktail glass or coupe. Serve immediately while still frothy.

Add condensed milk to a glass. Place Phin on top.

Add coffee to Phin. Pour small amount of hot water to bloom, then fill to top.

Wait for coffee to drip through (4–5 minutes). Remove Phin, stir condensed milk in thoroughly. Pour over ice.

Pour cold brew into dispenser. Seal.

Charge with 2 N2O cartridges. Shake well. Refrigerate overnight.

Dispense into a glass with no ice. Watch the cascade. Drink immediately.

Fill a glass with ice.

Pour cold brew concentrate over ice.

Top with tonic water. Add lemon slice. Stir gently once.

Fill a glass with ice. Add cold brew concentrate.

Top with sparkling water. Squeeze citrus over the top.

Add citrus slice as garnish. Stir once gently.

Fill your cup with ice and cold milk first.

Set V60 on top of the cup. Bloom with 30g water for 30 seconds.

Pour remaining 130g water slowly. Coffee brews straight into the iced milk.

Stir gently once coffee has fully dripped through.

Sift matcha into a bowl. Add hot water (not boiling — boiling turns matcha bitter).

Whisk in W/M motions until frothy with no lumps. About 30 seconds.

Fill glass with ice. Pour cold oat milk. Pour matcha over the top. Stir before drinking.

Whisk matcha with 60ml water until smooth and frothy.

Steam or froth 200ml milk to 65°C.

Pour steamed milk over matcha. Dust with extra matcha powder.

Mix turmeric, ginger, and black pepper in a small cup.

Heat milk until almost simmering. Whisk in spice mixture and honey.

Froth if desired. Pour into a mug. Dust with cinnamon.

Pull a double ristretto: 18g in, ~27g out, 20–22 seconds.

Steam oat milk to 60°C — slightly lower than dairy. Keep the whirlpool tight.

Pour over ristretto. The natural sweetness of oat milk pairs beautifully with ristretto.

Whisk matcha with water until smooth.

Fill glass with ice. Pour oat milk over ice.

Pour matcha over milk. Pull espresso and pour over the top. Beautiful layers.

Lightly crush cardamom pods. Add all spices to a small pot with 100ml water.

Simmer spices for 5 minutes. Add tea bags and steep 3 minutes.

Strain into pot. Add milk and heat until almost simmering. Add honey.

Froth if desired. Pour into mugs.

Pull a double espresso. Stir in brown sugar and cinnamon until dissolved.

Fill glass with ice. Pour cold oat milk over ice.

Pour sweetened espresso over milk. Stir. Add more cinnamon if you like.

Make lavender syrup: simmer lavender in 50ml water for 5 minutes. Strain, add honey. Cool.

Pull a double espresso. Add 1–2 tsp lavender syrup.

Steam 200ml oat milk to 65°C. Pour over espresso.

Combine instant coffee, sugar, and hot water in a bowl.

Whip with hand mixer (2 min) or whisk (5–6 min) until thick and glossy.

Pour cold milk over ice. Dollop whipped coffee on top. Stir before drinking.

Add all ingredients to a blender.

Blend until smooth. Taste — add more cold brew for more coffee intensity.

Pour into a tall glass. Optional: top with cacao nibs.

Fill a glass with ice. Pour vodka over ice.

Add coffee liqueur.

Slowly pour cream over the back of a spoon to float it on top. Don't stir — let people do that as they drink.

Dissolve sugar in warm coffee. Pour into a shallow baking tray.

Freeze for 1 hour. Scrape with a fork. Return to freezer.

Repeat scraping every hour for 3–4 hours until you have icy flakes.

Serve in glasses with a dollop of whipped cream.

Whisk together cold brew, condensed milk, and vanilla until well combined.

Pour into popsicle moulds. Insert sticks.

Freeze for at least 6 hours or overnight.

Run warm water over mould briefly to unmould.