Mocha

Latte

Cappuccino

Americano

Babycino

Flat White

Decaf Coffee

Double Espresso

Smoked Ploughman

Pea & Feta Tortilla

Spinach Pie

Farmhouse

Cheese Straw

Hot Honey & Cheddar

British Ham Hock & Dijon Mayo

Shakshuka

Bacon & Cheese

Orange Crème Brûlée

Pistachio

Lemon & Berry Danish

Scone

Apple Crumble

Fruit Scone

Pudding

Grind 18 g of coffee to a fine espresso grind. Dose into the portafilter and tamp evenly. Brew a double shot of espresso (approximately 36 ml) directly into a 10 oz (300 ml) serving cup or a separate vessel. Set aside and keep warm.

Pull espresso

In a small saucepan or milk pitcher, add 10 g chopped semi-sweet chocolate (or 1 tbsp chocolate syrup), 1 tsp cocoa powder and 1 tsp granulated sugar. Pour in 50 ml of the milk and stir over low heat until the chocolate melts and the cocoa and sugar dissolve, creating a smooth chocolate paste (about 1–2 minutes).

Combine chocolate base

Add the remaining 150 ml milk to the chocolate mixture. Steam the chocolate-milk mixture with a steam wand until it reaches about 60–65°C (140–150°F) and has velvety microfoam. If you do not have a steam wand, heat the mixture on the stove to just below simmering (about 60–65°C), then froth vigorously with a handheld frother for 20–30 seconds to create foam.

Steam milk

Pour the prepared espresso into the 10 oz serving cup if brewed separately. Immediately pour the steamed chocolate milk over the espresso, holding back foam with a spoon and then spooning a thin layer of foam on top. The final volume should be about 10 oz (approx. 300 ml).

Combine and serve

Top with 2 tbsp whipped cream if desired and sprinkle with chocolate shavings or 1 tsp cocoa powder. Serve hot.

Garnish (optional)

Freshly ground espresso coffee

Filtered water (for brewing)

Whole milk

Unsweetened cocoa powder

Granulated sugar

Semi-sweet chocolate (finely chopped) or chocolate syrup

Whipped cream (optional)

Chocolate shavings or cocoa powder (for garnish)

Brew 2 ounces of espresso using your espresso machine or a strong concentrated coffee (moka pot or Aeropress). Place the brewed espresso in a 10 oz latte cup or glass and add 1 teaspoon granulated sugar and 1 teaspoon vanilla extract; stir until dissolved.

Brew espresso

Pour 8 ounces of whole milk into a small saucepan or a milk pitcher. Heat the milk over medium-low heat until it reaches about 150°F (65°C) — small bubbles will form at the edges and the milk will be steaming but not boiling. If you don't have a thermometer, heat until the milk is hot to touch and just before simmering (about 1.5–2 minutes).

Heat milk

If you have a steam wand: purge it briefly, then insert into the milk and froth to create microfoam—keep the wand near the surface for small volume of silky foam, aiming for about 1/4 inch of foam on top. If you don't have a steam wand: use a handheld milk frother or a French press. For a handheld frother, froth the hot milk until it thickens and some foam forms (about 20–30 seconds). For a French press, pump the plunger vigorously for 20–30 seconds until milk is frothy and slightly thickened.

Froth milk

Hold back the foam with a spoon and pour the heated milk into the cup with the espresso, tilting the cup slightly. Then spoon or gently pour the remaining foam on top to create a smooth layer. Aim for a ratio that yields approximately 10 oz total volume (2 oz espresso + 8 oz milk).

Assemble latte

Lightly sprinkle a pinch of ground cinnamon over the foam if desired. Serve immediately.

Garnish and serve

whole milk

espresso (brewed)

granulated sugar

vanilla extract

ground cinnamon (optional, for garnish)

Preheat the espresso machine and portafilter by running a short blank shot. Weigh 18 g of freshly ground espresso into a clean portafilter and tamp evenly with ~30 lb (13 kg) pressure to create a smooth puck.

Prepare machine and dose

Lock the portafilter into the group head and start extraction. Pull a single ristretto/espresso shot of about 25–30 ml into an 8 oz (240 ml) cappuccino cup. Aim for a 25–30 second total extraction time; adjust grind to dial in if needed.

Extract

Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and begin steaming. Stretch the milk by allowing a small amount of air in for 2–4 seconds to create microfoam, then fully submerge the wand to heat. Aim for velvety microfoam and a final milk temperature of 60–65°C (140–149°F). Total steaming time ~20–30 seconds.

Texture milk

Tap the pitcher on the counter and swirl the milk to remove large bubbles and integrate foam into a glossy, paint-like texture suitable for pouring.

Polish and swirl

Pour the milk over the extracted espresso into the 8 oz cup. Begin with a steady pour to incorporate milk and espresso, then bring the pitcher closer and finish with a controlled wiggle or lift to create a small rosette or simple latte art. The finished drink should be roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam.

Combine

Using a small fine-mesh sieve or a shaker, dust 1 tsp cocoa or chocolate powder evenly over the top of the foam. If desired and to taste, sprinkle up to 1 tsp granulated sugar before or after the cocoa for added sweetness. Serve immediately.

freshly ground espresso beans

filtered water (for extraction)

cocoa powder (unsweetened) or chocolate powder

optional: granulated sugar

Preheat your 8 oz (about 240 ml) serving cup by rinsing it with hot water. This helps keep the Americano hot longer. Discard the rinse water.

Preheat

Use 18 g of fresh coffee beans. Grind to a fine espresso grind (similar to table salt). Accurate dosing ensures proper strength for an Americano.

Grind & Dose

Distribute the ground coffee evenly in the portafilter, tamp with consistent pressure (about 15–20 kg of force) until the puck is level. Lock the portafilter into your espresso machine and pull a double shot (~36–40 ml) of espresso. Aim for a 25–30 second extraction from pump start to finish.

Tamp & Brew

Pour 170 ml of hot water (90–96°C / 195–205°F) into the preheated cup. Pour water first for a "long black" style to preserve crema, or pour espresso first then add hot water for a traditional Americano. For an 8 oz (240 ml) Americano, combining ~36–40 ml espresso with 170–200 ml hot water yields the correct volume and mild strength.

Add Hot Water

Stir gently once to combine espresso and water. Taste and adjust.

If desired, add sugar/sweetener to taste and stir until dissolved.

If you prefer milk or cream, add a splash (start with 15–30 ml) and stir. Note: adding dairy increases calories beyond the base 3 kcal.

freshly ground espresso coffee beans

hot water (near-boiling, 90–96°C / 195–205°F)

sugar or sweetener

milk or cream

Pour 4 oz of whole milk into a small stainless-steel frothing pitcher. If using a milk alternative, measure the same volume. Using whole milk yields the creamiest foam and matches the approximated 66 kcal.

Measure milk

If using an espresso machine steam wand: purge the wand, submerge tip just below the surface of the milk, turn on steam and position to create a gentle whirlpool. Introduce air for 3–5 seconds to create microfoam, then fully submerge to heat milk to about 55–60°C (130–140°F). Turn off steam and wipe wand immediately.

Heat and froth (steam wand)

If using an electric handheld frother: heat the milk to 55–60°C (130–140°F) on the stove or in the microwave (do not boil). Use the frother to whisk until a dense, velvety foam forms, about 20–30 seconds. If using a manual frothing method (French press): pour the warmed milk into the French press and pump the plunger vigorously until foam forms.

Froth (handheld frother or pitcher)

If desired, stir up to 1 tsp sugar into the warm milk before frothing so it dissolves evenly. For flavored variants, mix a small pinch of vanilla extract (not included) with the milk before steaming.

Sweeten (optional)

Tap the frothing pitcher gently on the counter to remove large bubbles, and swirl to integrate foam and liquid for a silky texture.

Pour the steamed milk into a small 4–6 oz cup, using the spoon to hold back thicker foam if you want more steamed milk first. Spoon or allow about 1–1.5 inches of dense foam on top—classic babycino has mostly foam.

Lightly dust the foam with 1/4 tsp cocoa powder or chocolate dusting if desired. Serve immediately with a small spoon for the child to enjoy.

Alternative milk (optional: oat, almond, or soy)

Sugar (optional)

Cocoa powder or chocolate dusting (optional)

Milk frother or steam wand

Small cup (4–6 oz)

Spoon

Weigh 18 g of freshly ground espresso (medium-fine grind appropriate for 18–36 ml yield). Distribute grounds in the portafilter and tamp evenly with about 30 lb of pressure to create a level puck.

Dose and tamp

Lock the portafilter into a preheated espresso machine. Brew a double shot aiming for 36 ml of liquid espresso in about 25–30 seconds. Pour directly into a 6 oz (180 ml) cup so there is space for milk (the final drink volume should be ~180 ml / 6 oz including milk).

Brew

Pour 120 ml whole cow's milk into a 12–16 oz stainless steel steaming pitcher. Cold milk straight from the fridge is best for texture control.

Prepare milk pitcher

Purge the steam wand, then submerge the tip just below the surface of the milk. Start steaming: create a small amount of aeration for 3–4 seconds to introduce fine microfoam (you should hear a gentle hissing, not loud splatter). Then fully submerge the wand and continue steaming to heat the milk to 55–60°C (130–140°F). Keep the pitcher slightly tilted and stretch/whirl the milk to integrate foam so the texture is velvety and glossy with very small bubbles.

Steam milk (microfoam)

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl the milk to remove any large bubbles and to polish the microfoam. The milk volume should be slightly increased but still pourable — aim for about 120 ml plus integrated microfoam occupying part of the cup so the total drink equals 180 ml (6 oz).

Finish milk

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk slowly from about 3–4 cm above the cup to integrate milk and espresso, then lower the pitcher and pour with a steady flow to finish with a thin layer of velvety microfoam on top. Serve immediately.

filtered water (for espresso)

whole cow's milk

milk (extra for adjusting temperature, optional)

Heat 4 oz of water to 195–205°F (90–96°C). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Heat water

Place 1 teaspoon of decaffeinated ground coffee into a small pour-over filter, single-serve drip basket, or an espresso basket depending on your equipment. If using instant decaf coffee instead of ground coffee, skip to the 'Brew' step and use 1 tsp instant mixed directly with hot water.

Prepare coffee

If using pour-over or immersion methods, pour about 1 teaspoon (approx. 5 ml) of the heated water over the grounds to wet them evenly and let sit 15–30 seconds to degas.

Bloom (for pour-over or immersion)

Slowly pour or allow the remaining hot water to pass through the grounds so that a total of 4 oz of brewed coffee collects in your cup or vessel. For drip/automatic machines, measure 4 oz of brewed coffee. For espresso machines, pull a short shot equating roughly to 1–1.5 oz and top with additional hot water to reach 4 oz.

Brew/Extract

Stir in 1 teaspoon of granulated sugar while the coffee is hot until dissolved. Adjust to taste if desired.

Sweeten

Add 1 oz (about 2 tablespoons) of whole cow's milk to the brewed coffee. If you prefer warmed milk, heat gently (do not boil) before adding. Stir gently to combine.

Add milk

Taste and adjust sweetness or milk. Serve immediately in a pre-warmed 4–6 oz cup. This yields approximately a 4 oz beverage with about 45 kcal.

Serve

water

decaffeinated ground coffee (medium grind)

optional: cold water for bloom (if using pour-over or immersion)

Weigh 18 g of finely ground espresso coffee. Distribute grounds evenly in a 58 mm portafilter basket (or appropriate basket size), then tamp with consistent pressure so the coffee bed is level and compact.

Ensure the espresso machine, portafilter, and cup are hot. Lock the portafilter into the machine and run a short burst of water to flush and stabilize water temperature if needed.

Preheat and flush

Start the extraction immediately. Aim for approximately 60 ml of liquid espresso (yield) in about 25–30 seconds. Stop the shot when you reach the target volume/time. The result should be a double espresso (two shots) with a rich crema.

Wipe the cup rim if necessary and serve the double espresso immediately to preserve crema and aroma.

Finely ground espresso coffee

Filtered water (for extraction)

Remove smoked cheddar from refrigerator 15 minutes before serving to come to room temperature — this enhances flavor and texture. Cut into 1 cm-thick slices or 2 cm cubes and arrange on a board.

Prepare cheese

Fan the applewood-smoked ham and smoked turkey breast on the board next to the cheese, keeping slices separate so guests can choose.

Arrange cold cuts

If preferred warm bread: preheat oven to 180°C (350°F). Slice the baguette and place on a baking tray for 5–7 minutes until just crisp at the edges. Remove and let cool slightly. Arrange slices and crackers on the board. Spread softened butter onto some slices if using.

Drain cornichons and pickled onions. Place them in small bowls or pile neatly on the board. Spoon the sweet English mustard and apple chutney into small ramekins; place near the cheese and meats so diners can pair as desired.

In a medium bowl, combine mixed baby salad leaves, halved plum tomatoes, thinly sliced radishes, and the thinly sliced quarter red onion. Whisk together extra virgin olive oil, red wine vinegar, sea salt and black pepper and toss lightly with the salad. Place the dressed salad in a small bowl or on the board as a fresh contrast to smoked flavors. Sprinkle chopped parsley over cheese and salad if using.

On a large wooden board or platter, arrange the cheese, cold cuts, bread, crackers, pickles, preserves and salad in separate clusters for an attractive, approachable layout. Provide small knives for the cheese and spoons for chutney. Serve immediately so cheese is at room temperature and bread is slightly crisp.

Estimated single-plate portion yields approximately 466 kcal per serving as listed.

smoked cheddar cheese

applewood-smoked ham (thinly sliced)

smoked turkey breast (thinly sliced)

rustic wholegrain baguette (sliced)

assorted wholegrain crackers

cornichons (small pickles)

pickled onions

sweet English mustard

apple chutney

mixed baby salad leaves

ripe plum tomatoes

radishes (thinly sliced)

small red onion (thinly sliced)

extra virgin olive oil

red wine vinegar

sea salt

black pepper

butter (softened, for spreading)

fresh parsley (chopped)

If using frozen peas, place them in a bowl and run under warm water or microwave 30–45 seconds until just thawed. Drain well and pat dry with a paper towel to remove excess moisture.

Prepare peas

In a medium bowl, lightly mash the thawed peas with a fork or potato masher until mostly broken but with some pea texture remaining (about 6–8 gentle presses).

Add the crumbled feta, finely chopped red onion, and chopped mint to the mashed peas. Stir to combine.

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour the dressing over the pea–feta mixture and fold gently until evenly coated. Taste and adjust seasoning (add more lemon or salt if needed).

If time allows, let the filling rest 5–10 minutes to let flavors meld. Stir again before assembling.

Heat a large nonstick skillet or griddle over medium heat. Add the butter or a little oil and swirl to coat the surface.

Place one tortilla in the skillet. Spoon half of the pea & feta filling onto one half of the tortilla, spreading it to within about 1/2 inch of the edge. If using, sprinkle a little lemon zest over the filling for a bright finish.

Fold the empty half of the tortilla over the filling to form a half-moon. Press gently with a spatula to compress slightly.

Cook for 2–3 minutes until the underside is golden brown and crisp. Carefully flip and cook the other side 1.5–2 minutes until golden and the tortilla is warmed through. Remove to a cutting board and repeat with the second tortilla and remaining filling.

Let each cooked tortilla rest 1 minute, then cut into wedges. Garnish with extra mint leaves if desired and serve immediately.

frozen peas (thawed)

crumbled feta cheese

red onion (finely chopped)

fresh mint (finely chopped)

fresh lemon juice

olive oil

salt

large flour tortillas

butter or oil for skillet

lemon zest (optional)

extra mint leaves (optional, for garnish)

Combine the flour and 1/2 tsp salt in a medium bowl. Add the cold cubed butter and cut in with a pastry blender or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Make dough

Drizzle the 3 tbs cold water over the flour-butter mixture a tablespoon at a time and gently mix until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to a 10-inch circle about 1/8–1/4 inch thick. Transfer to a 9-inch pie dish, trim and crimp the edges, and refrigerate while preparing the filling.

Roll out and fit

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté 5–7 minutes until soft and translucent. Add the minced garlic and cook for 30–45 seconds until fragrant.

Cook spinach and aromatics

Add the chopped spinach in batches (if necessary), stirring until wilted. Cook until any excess moisture has mostly evaporated, about 3–5 minutes. Remove from heat and transfer to a large bowl. Let cool slightly.

Once the spinach mixture is cool enough to handle, place it in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible. This prevents a soggy pie.