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Our favorite hot and cold coffee recipes

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Coffee recipe questions

    How to make Cappuccino 6 ounces
    How to make Cappuccino 12 ounces
    How to make Selecto latte 12 ounces 
    How to make Selecto caramel Macchiato 12 ounces
    How to make Selecto Mocha 12 ounces
    How to make The 7 Coffee Roasting Co. Ice Coffee Method
    How to make Iced Selecto Gourmet 16 ounces
    How to make Iced Selecto latte 16 ounces
    How to make Iced Selecto caramel Macchiato 16 ounces
    How to make Iced Selecto Mocha 16 ounces
    How to make Caramel frappe 16 ounces





Coffee recipe answers

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Q. How to make Cappuccino 6 ounces

A. 2 ounces of coffee (espresso), small cappuccino

4 ounces of milk

Prepare 2 ounces of Espresso, and then take a cup of 6 or 8 ounces.

Put it under the cappuccino tube, from which you will drop 4 ounces of foamed milk.

Add the 2 ounces of espresso above the foamed milk. Serve and enjoy!

Q. How to make Cappuccino 12 ounces

A. 4 ounces of espresso, big cappuccino

8 ounces of milk

For a 12 ounces cappuccino, double the quantities of the 6 ounces cappuccino.

Q. How to make Selecto latte 12 ounces

A. Espresso, steamed and foamed milk

Coffee latte

2 ounces de café (espresso)

8 ounces of milk

In a container, pour 8 ounces of milk.

Foam it until it become really hot and steamed.

Make 2 ounces of espresso, and pour it into a 12 ounces cup.

Then add slowly the hot milk, until it is covered with the remaining foam. Enjoy!

Q. How to make Selecto caramel Macchiato 12 ounces

A. Espresso, caramel, steamed and foamed milk

Café Selecto macchiato

1 ½ ounces de caramel

2 ounces of espresso

8 ounces of foamed milk

In a 12 ounces cup, pour 1 ½ ounce of caramel, then add the 2 ounces of espresso while pouring the foamed milk.

Be careful while pouring the milk to keep the foam above every liquid, so that you can draw whatever you like on it with the caramel.

Q. How to make Selecto Mocha 12 ounces

A. Espresso, chocolate syrup, steamed and foamed milk

Café Selecto Mocha

1 ½ ounce of chocolate

2 ounces of Espresso

8 ounces of foamed milk

Follow the same instruction as the Macchiato, but use chocolate instead of caramel.

Q. How to make The 7 Coffee Roasting Co. Iced Coffee Method

A. Yield: Two 10-ounce servings

Time: 16 to 18 hours, almost entirely unattended

8 ounces coarsely ground coffee beans, preferably medium roast, of African origin

4 sprigs of mint

16 ounces water, plus 12 ounces for diluting after brewing

1. Wrap the coffee grounds and sprigs of mint together in two layers of cheesecloth. Secure together as a bundle. (A rubber band works well to keep it closed.)

2. Place in medium bowl and pour 16 ounces of room temperature water over your coffee bundle. Cover with plastic wrap and let steep for 16 to 18 hours.

3. After steeping, remove the coffee bundle and squeeze excess liquid into the bowl before you discard it. (It’s also possible to use these same ingredients in a French press; I prefer the cheesecloth method.) Pour the coffee liquid through a coffee filter (a pour-over setup is ideal for this) and into a medium-sized jar or small pitcher. This removes any excess grounds or sludge that may have accumulated. Give the filter a few squeezes if it’s particularly slow to drip through.

4. Once the coffee has been filtered, you should have about 8 ounces of liquid. Add 12 ounces of cold water (you can add more or less to taste) and stir. Pour into two glasses with ice and enjoy with your favorite milk and/or sweetener.

Pro tip: If you are a 9-to-5-er, start steeping this first thing in the morning before you leave for work, let it sit for the 16 or so hours, and finish up with straining and mixing with water right before bed. You can stick your ready-to-pour over iced coffee in the fridge and it will be waiting for you the next morning.

Q. How to make Iced Selecto Gourmet 16 ounces

A. Iced coffee One or two drop of vanilla oil.

In a 16 ounces cup full with ice, pour the drops of vanilla, then add the 6 ounces of coffee.

Serve with sugar according to the taste.

Q. How to make Iced Selecto latte 16 ounces

A. Espresso, steamed and foamed milk over ice Iced latte

2 ounces of espresso

4 ounces of cold milk and 2 ounces of foamed milk

One or two drops of vanilla oil Ice In a 16 ounces cup full with ice, pour the drops of vanilla.

Then add the 2 ounces of espresso, the 4 ounces of cold milk and the 2 ounces of foamed milk.

Serve with sugar according to the taste.

Q. How to make Iced Selecto caramel Macchiato 16 ounces

A. Espresso, caramel, foamed and steamed milk over ice

Iced Selecto Macchiato

1 ½ ounce of caramel

2 ounces of espresso

4 ounces of cold milk

2 ounces of foamed milk

One or two drops of vanilla oil Ice In a 16 ounces cup full with ice, pour the caramel. Turn slowly, while leaning the cup from left to right.

Add the ice, then the 2 ounces of espresso, the 4 ounces of cold milk, the drops of vanilla and the 2 ounces of foamed milk.

Add some more caramel on top, and draw whatever you like.

Q. How to make Iced Selecto Mocha 16 ounces

A. Espresso, chocolate syrup, foamed and steamed milk over ice Iced Selecto Mocha

1 ½ ounce of chocolate

2 ounces of espresso

4 ounces of cold milk

2 ounces of foamed milk

Ice

One or two drops of vanilla oil It is the same preparation than the caramel Macchiato, but use chocolate instead of caramel.

Q. How to make Caramel frappe 16 ounces

A. Espresso, vanilla, caramel, blended ice, topped with whipped cream

Caramel frappe (16 ounces cup)

2 ounces of espresso

1 ½ ounce of caramel

2 ounces of cold milk

Two or three drops of vanilla oil

A pinch of salt

2 spoonful of sugar

Ice

Mix everything in a blender and pour it in a 16 ounces cup. Add the caramel and the whipped cream.

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