7-8 grams of freshly ground coffee, tamping weight 15-20 kg, 20-30 seconds extraction time should produce 30 ml of coffee (including crema). Serve it in a small, tapered cup, showing the golden, slightly marbled crema.


Affogato Royal

30 ml Espresso, 1 scoop Pistachio ice cream, add liqueur to the coffee. Then add the ice cream.

Iced Chocolate Latte

2/3 glass of ice, 60 ml milk, 10 ml frappe powder, 30 ml espresso, 10 ml syrup. Prepare in a bar blender.

Milky Dream

30 ml Espresso, 100 ml milk, 1 scoop of Stracciatella ice cream, 1 scoop of Coconut ice cream. Add ice cream to the cold milk and layer the Espresso on top. Serve with 2 drinking straws.


Hazel Shot

2o ml Ristretto, 20 ml hazelnut liqueur, 20ml vanilla milk, whipped cream. Optional topping: brittle. Pour the hazelnut liqueur into a shot glass and add vanilla milk carefully at the edge of the glass. Pour the ristretto over the milk as a separate layer and top it with whipped cream. Don’t stir the shot before drinking!

Cinnamon for a Girl

30 ml Espresso , 100 ml milk, cinnamon powder, dark chocolate sauce. Apply the chocolate sauce 2 cm below the inner rim of the glass. Sprinkle with the cinnamon powder and pour a traditional cafe latte over it. Sprinkle the foam with cinnamon.

Double Nut Latte

30 ml Espresso, 100 ml milk, 10 ml coconut syrup, 15 ml hazelnut liqueur, grated hazelnuts. Fill the glass with the hazelnut liqueur and coconutsyrup. Pour a classical caffe latte over it. Sprinkle grated hazelnuts on top.

Tip: A non-alcoholic option is with coconut milk and hazelnut syrup.