Macchiato

Mocha

Biscuits, walnuts, apricots, Apple chutney, grapes

Selection of Fine Cheeses

Latte

Black Coffee

Cappuccino

Amaretto Disaronn

White Coffee

Baileys

Frangelico

Baileys Latte

French Coffee

Irish Coffee

Sorbetto

Mango purée cheesecake passion fruit gelato - strawberry powder mixed fresh fruits

Cheesecake - Passion Fruit

Wild berries purée - vanilla ice cream - fresh fruits

Chocolate Fondant

Ladyfingers dipped in coffee - cocoa - tiramisu ice cream

Chocolate Tiramisu Tart

Sticky Toffee Pudding Cake

HOMEMADE FOCACCIA BREAD

PADRÓN PEPPERS

PARMESAN AND TRUFFLE FRIES

White asparagus - baby courgette - beurre blanc sauce and fried courgette flower

WILD SEA-BASS FILLET

clams, asparagus, green peas, carrots) Mixed leaves pesto of sun-dried tomatoes - pistachios crumble

GOAT'S CHEESE SALAD

PAN-FRIED SALMON FILLET

Weigh 18 g of freshly ground espresso (fine grind). Distribute grounds evenly in a 58 mm (or appropriate) portafilter basket and tamp with 30 lb (approx.) pressure to form an even puck.

Prep and tamp

Purge the group head and run a short temperature shot to stabilize. Lock the portafilter into the group head.

Start extraction and aim for 36 ml of espresso in 25–30 seconds. Stop the shot when the volume and timing are in range. Transfer the espresso to a pre-warmed demitasse or small cup.

Measure 60 ml of whole milk and keep it cold until ready to steam. Reserve an additional 20 ml if you want a slightly larger foam dollop.

Cold milk measurement

Purge the steam wand. Submerge the tip just below the surface of the milk and introduce air for 2–3 seconds to create a small amount of microfoam (you want a dense, silky foam, not large bubbles). Then fully submerge the wand and heat milk to 55–60°C (130–140°F). Aim for a velvety texture with fine microbubbles and about 10–15% volume increase.

Steam milk

Tap the pitcher on the counter and swirl to remove any larger bubbles and integrate foam. Spoon or pour a small dollop (about 15–20 ml) of foam onto the center of the espresso to 'mark' it (macchiato means 'stained' or 'marked'). If preparing a 'latte macchiato' style, pour espresso over milk instead — this recipe is for an espresso macchiato (espresso marked with milk foam).

Texture and transfer

If desired, add up to 1 tsp of sugar or sweetener to the espresso before topping, stirring to dissolve.

Optionally dust a pinch (about 1/8–1/4 tsp) of cocoa powder or ground cinnamon over the foam for garnish.

Serve immediately while hot. Present the macchiato in a small demitasse (approx. 60–90 ml capacity).

freshly ground espresso coffee

water for espresso

whole milk

milk for steaming (reserve)

cocoa powder or ground cinnamon

sugar or sweetener

Pull two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml strong coffee using a Moka pot or very concentrated pour-over and keep it hot.

Prepare espresso

In a small cup or bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk vigorously until you have a smooth, lump-free chocolate paste.

Make chocolate paste

Pour the hot espresso into the chocolate paste and stir until fully incorporated and glossy. Taste and add the optional flavored syrup now if using.

Combine with espresso

Steam the whole milk to about 60–65°C (140–150°F) and create a silky microfoam if you have a steam wand. If you don't have a steam wand, heat the milk on the stove or in the microwave until hot but not boiling (about 1–1.5 minutes), then froth using a handheld frother, French press, or by shaking vigorously in a sealed jar for 30–60 seconds.

Steam or heat milk

Stir the vanilla extract into the steamed or frothed milk.

Add vanilla

Slowly pour the hot milk into the espresso-chocolate mixture, holding back the foam with a spoon, then spoon the foam on top. Aim for a ratio of roughly 2 shots espresso + chocolate base : 8 oz milk for a balanced mocha.

Combine milk and espresso-chocolate

Top the mocha with 2 tablespoons of whipped cream, if desired.

Garnish with chocolate shavings or a light dusting of cocoa powder. Serve immediately.

freshly brewed espresso

unsweetened cocoa powder

granulated sugar

hot water

vanilla extract

whipped cream

chocolate shavings or cocoa powder

optional: flavored syrup (e.g., hazelnut or caramel)

Choose about 12–16 oz total of cheeses representing contrasting textures and flavors: one soft (brie or camembert), one hard (cheddar or Manchego), one blue (stilton or Gorgonzola) and, if desired, a washed-rind or semi-soft. Remove cheeses from the refrigerator 30–60 minutes before serving to come to room temperature; this improves aroma and texture and lets flavors open up.

Select and prepare cheeses

Cut the hard and semi-hard cheeses into bite-size slices or wedges (aim for ½–1 inch pieces). Leave soft cheeses whole or partially sliced: for a wheel of brie, slice a cross-hatch or cut small wedges. Crumble a little of the blue cheese into a small pile for easy serving.

Portion cheeses

If walnuts are large, break into smaller bite-size pieces. Halve dried apricots if very large. Rinse grapes, pat dry, and leave some on small stems for presentation and some removed for easy grabbing.

Prepare nuts and fruit

Spoon the apple chutney into a small bowl or ramekin and place it on the serving board. If using homemade chutney, warm briefly (optional) to enhance aromas, then cool slightly before placing on the board.

Plate chutney

Arrange crackers and biscuits on the board in small stacks or fan shapes near the cheeses, leaving space so guests can access each cheese without cross-contamination. Place thyme sprigs around cheeses for a fresh aroma and to add visual appeal.

Scatter the prepared walnuts and halved apricots around the cheeses and chutney bowl. Add clusters of grapes in two or three spots to balance the board visually and provide fresh, juicy bites.

If desired, drizzle honey lightly over a slice of blue cheese or place honey in a tiny dish for guests to use with cheeses and crackers.

Leave small cheese knives or spreaders next to each cheese: a knife for hard cheeses, a spreader for soft cheeses, and a small spoon for chutney. Provide napkins and small plates.

Serve: present the board at the center of the table. Suggest guests start with milder cheeses and progress to stronger-flavored cheeses.

assorted fine cheeses (e.g., aged cheddar, triple-cream brie, blue cheese, a semi-hard like Manchego)

walnuts, halves

dried apricots, halved

seedless red or green grapes

apple chutney (store-bought or homemade)

assorted crackers or plain butter biscuits

fresh thyme sprigs (optional)

honey (optional, for drizzling)

Turn on your espresso machine and allow it to heat for 15–20 minutes so group head and portafilter are stable. If using a home espresso maker, ensure the portafilter and cup are preheated.

Prepare machine

Weigh 18 g of freshly ground espresso coffee (fine espresso grind) into the portafilter basket. Distribute the grounds evenly, then tamp with 30 lbs of pressure to create a level puck.

Dose and tamp

Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio — about 36 ml of espresso — extracted in 25–30 seconds. Adjust grind or dose if extraction is significantly faster or slower.

Brew

If you prefer a longer drink, pull a double shot (36 g dose to ~72 ml) and reduce milk slightly; adjust other steps accordingly.

Pour 8 oz (about 240 ml) of cold whole milk into a chilled metal steaming pitcher. Have a towel and thermometer ready.

Prepare equipment

Purge the steam wand for 1–2 seconds to remove condensation, then wipe the tip with a clean towel.

Purge steam wand

Submerge the steam wand tip just below the surface of the milk and start steaming. Lower the pitcher slightly to introduce a small amount of air for 2–3 seconds (you should hear a gentle hissing). Then fully submerge the tip and continue steaming to heat milk to 60–65°C (140–149°F). Aim for a silky microfoam with no large bubbles.

Stretch and texture milk

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to eliminate any remaining large bubbles and integrate foam into a glossy, satin texture.

Polish milk

If desired, pour the optional 1 oz of hot milk into your serving cup to warm it, then discard or keep that milk. This step prevents the drink from cooling down quickly.

Warm cup (optional)

Pour the freshly extracted espresso into a 10–12 oz cup. Hold the steamed milk pitcher slightly higher and begin pouring into the center of the espresso to integrate milk with crema. As the cup fills and foam begins to appear, lower the pitcher and pour with a gentle back-and-forth motion to create simple latte art if desired.

Combine espresso and milk

Stir in up to 1 tsp sugar or sweetener to taste. Sprinkle a pinch (about 1 tsp) of cocoa powder or ground cinnamon on top if desired.

Sweeten and finish

Serve immediately. A traditional latte is about 8–12 oz total volume with a thin layer of microfoam on top.

water for brewing

whole milk (cold)

milk for cup warming (optional)

granulated sugar or sweetener

cocoa powder or ground cinnamon (optional)

Weigh or measure 7 grams (about 0.0375 cups) of whole coffee beans for a single 8-ounce (approximately 240 ml) cup. This recipe uses a coffee-to-water ratio of 1:15 by weight (7 g coffee to 105 g water) scaled for a 120 ml (0.5 cup) finished pour — adjust proportionally if you want a full 240 ml cup.

Measure coffee

Grind the beans just before brewing. For pour-over or drip: grind medium (similar to granulated sugar). For French press: grind coarse (similar to breadcrumbs). For automatic drip follow medium-fine if required by your machine. Aim for uniform particles.

Grind

Heat fresh cold water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds to reach the correct range.

Heat water

If using a paper filter in a pour-over or drip, rinse the filter with hot water to remove paper taste and preheat the vessel. Discard rinse water.

Pre-wet filter (if using paper filter)

Place ground coffee in the dripper or basket. Start by pouring just enough hot water over the grounds to saturate them (about twice the weight of the grounds — ~14 g water). Let bloom for 30–45 seconds to release CO2.

Bloom

Continue pouring the remaining water in slow, steady circular motions (for pour-over) until you reach 120 ml (0.5 cup) of brewed coffee in the server or mug. For drip machine or French press, add hot water to the level for 120 ml and follow machine/French press timing: drip completes automatically; French press steep 4 minutes then press slowly. Total contact time should be ~2.5–4 minutes depending on method.

Brew pour / extraction

Once brewing is complete, pour the coffee into a warmed mug. No milk or sugar is added—serve black. Taste and adjust future brews by changing grind size (finer = stronger/extracted, coarser = lighter), coffee dose, or water temperature.

Serve

If using a grinder, clean any old grounds and grind immediately before brewing for maximum freshness. If using a kettle without temperature control, boil and rest 30 seconds for proper temperature.

If using a French press, gently plunge after 4 minutes and decant promptly to avoid over-extraction. If using an automatic drip, use the machine’s normal cycle and ensure the basket is clean.

fresh whole coffee beans (medium roast recommended)

fresh cold water

coffee grinder (if using whole beans)

coffee maker or pour-over dripper or French press

kettle (preferably temperature-controlled)

scale or measuring spoon

Preheat your espresso machine and portafilter by running a blank shot (no coffee) or flushing with hot water. While the grouphead is warming, weigh 18 g of freshly roasted coffee and grind to a fine espresso grind (should feel like fine sand).

Prepare machine and beans

Distribute the ground coffee evenly into a clean, dry portafilter basket (about 18 g). Tamp firmly and level with approximately 30 lb (13–15 kg) of pressure. Lock the portafilter into the grouphead and start extraction. Aim for a 1:2 brew ratio: about 36 ml of espresso in 25–30 seconds. Adjust grind or dose if extraction is too fast/slow.

Dose, tamp, and extract

When extraction finishes, pour the double shot (36 ml) into a warmed 150–180 ml cappuccino cup. If using flavored syrup, add it to the cup before pouring espresso so it dissolves.

Serve espresso

Pour 150 ml cold whole milk into a chilled metal steaming pitcher. Place the steam wand tip just below the milk surface and purge briefly to remove condensation.

Prepare milk

Position the steam wand so the tip is just below the surface and slightly off-center. Turn on steam to create a gentle hissing sound for 2–4 seconds to introduce microfoam (stretching). Then submerge the wand slightly deeper and angle the pitcher to create a vortex to heat and texture the milk. Aim for 55–65°C (130–150°F). Total steaming time ~20–30 seconds. The milk should be glossy, velvety, and thick with fine microfoam about 1–2 cm in body.

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam so the milk surface is shiny and pourable.

Tap and swirl

Hold the cup with the espresso at a slight tilt. Begin pouring milk from about 4–5 cm above the cup to integrate milk and crema, then lower the pitcher and pour more slowly to let the thicker foam sit on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 36 ml espresso, ~75 ml liquid milk, ~40 ml foam). If desired, finish with a small pattern (heart or rosette).

Combine milk and espresso

Lightly dust the top of the foam with a pinch of cocoa powder or cinnamon. Serve immediately while hot.

freshly ground dark roast coffee (for espresso)

filtered water (for espresso)

optional: milk sugar or flavored syrup

unsweetened cocoa powder or ground cinnamon

Place a rocks glass or old-fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to chill.

Chill glass

In a cocktail shaker add 2 oz Amaretto Disaronno, 1 oz bourbon, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Combine ingredients

Add 6 ice cubes to the shaker. Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Add ice and shake

If you chilled the glass in the freezer, remove it now. If you used ice water, discard the ice water and dry the glass.

Prepare glass

Strain the cocktail over a large ice cube or fresh ice in the chilled rocks glass using a Hawthorne or fine strainer to catch small shards.

Strain

Express the orange twist over the drink by holding it skin-side down and giving it a quick twist to release the oils, then rub the rim with the peel and drop it into the glass.

Skewer or drop a Luxardo cherry into the drink. Serve immediately.

Amaretto Disaronno liqueur

Bourbon

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Angostura bitters

Ice (for shaking)

Orange twist

Luxardo cherry (or maraschino)

Brew 1 cup of strong coffee using your preferred method (drip, pour-over, French press, or espresso diluted to 1 cup). Aim for a slightly stronger brew than usual so it holds up when milk is added.

Brew coffee

If you want extra strength, stir 1 tsp instant coffee granules into the hot brewed coffee until dissolved.

Pour 1 cup whole milk and 2 tbsp half-and-half (if using) into a small saucepan. Warm over medium-low heat until steaming but not boiling (about 140–150°F / 60–65°C) for 2–3 minutes, stirring occasionally to prevent skin.

Heat and froth milk

Froth the warmed milk using one of these methods: a milk frother for 20–30 seconds, a French press (pump 15–20 times), a handheld frother for 20–30 seconds, or vigorously whisk for 30–45 seconds. Aim for silky microfoam rather than large bubbles.

If you prefer cold white coffee (iced), combine cold milk and half-and-half, shake or blend to create light froth, and skip heating.

If using sugar or simple syrup, add 1 tsp to the hot brewed coffee and stir until dissolved. Add 1 tsp vanilla extract and stir to combine.

Sweeten and flavor

Pour the hot brewed coffee into a warmed 10–12 oz cup. Slowly pour the warmed, frothed milk over the coffee, holding back foam with a spoon. Spoon the remaining foam on top to create a light cap.

Combine coffee and milk

Lightly dust the top with a pinch of ground cinnamon for garnish. Taste and adjust sweetness or milk ratio as desired.

freshly brewed strong coffee (hot)

instant coffee granules (optional, to boost strength)

half-and-half (optional, for richer texture)

granulated sugar or simple syrup

ground cinnamon (for garnish)

Place the instant coffee granules and unsweetened cocoa powder in a small bowl. Add 1 tablespoon of warm (not boiling) water and stir until dissolved and smooth. This creates a concentrated coffee-cocoa paste to ensure even flavor distribution.

Bloom flavors

In a blender or large jar suitable for an immersion blender, combine the heavy cream, sweetened condensed milk, and the coffee-cocoa paste. Blend on low for 10–15 seconds to homogenize.

Combine wet ingredients

Add the Irish whiskey, vanilla extract, almond extract (if using), chocolate syrup, and a pinch of kosher salt to the cream mixture. Blend or shake vigorously for 20–30 seconds until fully combined and slightly thickened. Taste and adjust: add an extra 1/2 to 1 tablespoon of chocolate syrup or 1/2 teaspoon vanilla if desired.