Make better coffee at home

Espresso Drinks

Pulled shots and espresso-based classics.

Specialty Espresso Drink · Espresso + Steamed Milk

Irish Elixir Espresso

Combine 1 oz peppermint-flavored syrup and 1 oz chocolate syrup in a glass, add a freshly brewed double shot of espresso, stir to integrate, then top with about 6 oz of latte-style steamed milk. No alcohol is involved — this is a St. Patrick's Day coffee drink built entirely around espresso and flavored syrups.

Intermediate

Uncommon Espresso Drink · Layered Espresso and Condensed Milk

Café Bon Bon

Café Bon Bon uses a 1:1 ratio of espresso to condensed milk. Pour the condensed milk into a clear glass first, then gently add the espresso on top so the two layers remain visually distinct. Do not combine them before serving.

Beginner

Espresso Drink · Espresso

Café Bombón

Café Bombón requires only two ingredients — espresso and sweetened condensed milk. For the hot version, add 20 mL of condensed milk to a 6 oz clear glass, then pull a double espresso targeting 45–60 g on top. For the iced version, the creator recommends 45 mL of condensed milk in a 12 oz cup with ice, topped with two separately pulled double espresso shots totaling approximately 120 g. Stir before drinking.

Beginner

Espresso · Espresso Machine

Espresso

Dose 17 g of coffee into an 18 g basket. Use a distribution tool pressed as deep as it will go to compact the puck tightly, then tamp. Extract while watching the flow color, stopping before the blond phase exceeds roughly 20 percent of total output — the host targets around 23 to 25 seconds and a yield of approximately 36 g.

Intermediate 23–25 seconds extraction

Cafe Essentials · Espresso-Based

Cafe Basic Menu 5 Drinks

Each drink is built on a double espresso shot. The Americano uses 250g of hot water. Iced versions use 150g of ice, except the Caramel Macchiato which uses 100g to leave room for milk foam. Vanilla syrup, chocolate sauce, and caramel sauce are each used at 30g, and the Iced Latte takes 200ml of milk.

Beginner

Milk Drinks

Lattes, flat whites, cappuccinos — espresso under steamed milk.

Specialty Latte · Espresso and Steamed Milk

Strawberry Banana Crunch Latte

Pull a double shot of espresso and steam about 6 oz of milk. Combine the espresso with 1 oz pureed strawberry and 1/2 oz banana syrup in a cup, then pour in the steamed milk. Finish with whipped cream, granola, fresh strawberries, and a chocolate drizzle.

Beginner

Flavored Espresso and Dark Chocolate Drinks · Layered / Mixed

Banana Cafe Latte & Banana Dark Chocolate Latte

Both drinks share a base of sweetened condensed milk blended with evaporated milk (milk syrup) and fresh milk, plus banana flavor syrup — 30 ml for the cafe latte and 20 ml for the dark chocolate version. The chocolate drink first dissolves 1.5 scoops (6 teaspoons) of unsweetened dark chocolate in 3 oz of hot water; the cafe latte finishes with a shot of espresso poured over the banana milk mix.

Beginner

Espresso Drink · Espresso and Steamed Milk

Maple Mocha Latte

Stir 1 teaspoon of unsweetened cocoa powder and 2 teaspoons of maple syrup into a freshly pulled espresso shot. Pour over 6 oz of steamed milk, then top with whipped cream and cinnamon sugar. Warming the maple syrup before combining helps it blend smoothly into the hot espresso.

Intermediate

Milk Tea · French Press Steep

Rose Bubble Tea Latte

Steep 3 scoops of oolong-rose tea in a 500 ml French press for 10 to 15 minutes, then press the plunger to stop steeping. For a 12 oz serving, combine 2 oz of the warm brewed tea with creamer, 1 to 1.5 pumps of rose syrup, and 10 ml of sugar syrup, then pour over golden pearls and ice and top with 2 oz of fresh milk.

Beginner About 15 to 20 minutes

Iced Milk Tea · French Press Steep

Two-Tone Pastel Milk Tea

Brew a Taiwanese black tea blend in a French press for 10 minutes. For each 16 oz serving, add fruit syrup to the bottom of the glass — 20 ml for the banana version — then slowly pour a mixture of 4 oz brewed tea and 1 oz fresh milk over the top to build the pastel layer. Finish with milk foam.

Beginner

Milk Tea · Stir and Layer

Purple Sweet Potato Cream Cheese Milk Tea

Dissolve 2 tablespoons of sweetened purple sweet potato powder (or 1 teaspoon of 100% natural powder plus 10 ml of sweet potato syrup) in about 1 ounce of hot water. Stir in 4 ounces of black tea and 1.5 ounces of cream cheese, pour over purple tapioca pearls in a 16-ounce cup, and optionally streak the inside of the cup with the dissolved paste for decoration.

Beginner

Iced Coffee Drink · Espresso, Cold Brew, or Instant Coffee

Iced Black Mocha

Make the thick chocolate sauce by stirring together 75 g unsweetened cocoa powder, 60 ml hot water, and one can (approximately 300 g) of sweetened condensed milk until it reaches a fudge-like consistency. Fill a 12 oz cup with ice, add your coffee base and a splash of fresh milk, then spoon the chocolate sauce on top. The espresso version uses double shots with 1 oz milk; the cold brew version uses 90 ml cold brew with 1 oz milk.

Beginner

Espresso Drink · Capsule Espresso

Banana Milk Mocha

Brew a shot of capsule espresso and set it aside. Stir chocolate sauce into a cup, then add banana milk. Pour the espresso over the top and stir gently to combine. The creator recommends being generous with the chocolate, noting that it ties the banana and coffee together and that their own pour was a little short.

Beginner

Iced Milk Tea · Electric Mocha Pot Brew

Cream Cheese Oreo Cookies and Cream Milk Tea

Brew a strong Taiwanese black tea using an electric mocha pot and combine it with a milk syrup made from condensed and evaporated milk. For a 16 oz cup use 150 ml of tea and 45 ml of milk syrup; for a 22 oz cup use 180 ml of tea and 2 oz of milk syrup. Swirl cream cheese on the inside walls of the cup, sprinkle in crushed Oreo, fill with ice, pour in the milk tea, and cap with a cream cheese topping.

Beginner

Flavored Espresso Drink · Espresso with steamed milk and flavored syrups

Chocolate Cake Latte

Pull a double shot of espresso and stir in two squirts of chocolate sauce and 1 oz of Monin Cupcake syrup. Add 8 oz of steamed milk, then top with chocolate whipped cream made from 8 oz heavy whipping cream, 3 tbsp cocoa powder, and 1/3 cup confectionary sugar. Finish with sprinkles.

Beginner

Boba Milk Drink · Mix and Layer

Red Velvet Lava Latte

Blend red velvet powder with milk syrup — a combination of condensed and evaporated milk — to form a thick paste, then pour it over fresh milk and boba pearls. For a 16 oz cup, use 1.5 tablespoons of red velvet powder, 45 ml of milk syrup, and 150 ml of fresh milk. Adjust the powder quantity based on how concentrated your specific red velvet powder is.

Beginner

Tea Latte · Steeped Tea

Earl Grey Vanilla Tea Latte

Steep one Earl Grey tea bag per serving in hot water, then pour into a glass with vanilla syrup adjusted to your preferred sweetness and stir in milk. Add ice, spoon cream cheese foam on top, and drink without a straw so every sip passes through the foam.

Beginner

Filipino-Inspired Milk Drink · Dissolve and Layer

Ube Fresh Milk

Mix ube powder (2 tsp / about 7 g for 12 oz, 2.5 tsp for 16 oz, 1 tbsp for 22 oz) with milk syrup (30 ml / 45 ml / 60 ml) first, then add 45 ml of hot water for all sizes. Top with fresh milk (90 ml for 12 oz, 150 ml for 16 oz, 180 ml for 22 oz). The milk syrup is a 50/50 blend of sweetened condensed milk and evaporated milk.

Beginner

Milk Tea · Cold-Stirred

Ovaltine Milk Tea

Brew 15 grams of loose-leaf black tea in 500 ml of hot water for about 10 minutes, then strain. Combine the cooled tea with Ovaltine malt powder and nut syrup in your chosen cup size — 12, 16, or 22 oz — and stir well until the drink is cold. If you need it sweeter, add plain sugar syrup rather than more Ovaltine or nut syrup.

Beginner

Southeast Asian Tea Drinks · Batch Brew

Jasmine Green Tea Latte

Steep 5 scoops of Thai jasmine green tea in just-boiled water for 10 minutes to yield about 1 liter. Stir in 6 tablespoons each of sugar and non-dairy creamer plus 6 oz of milk syrup. Pour 135 ml for a 12 oz cup, 180 ml for a 16 oz cup, or 240 ml for a 22 oz cup.

Beginner

Espresso Drink · Espresso and Steamed Milk

Red Velvet Latte

Dose 20 g of coffee and pull a double espresso yielding approximately 40 g into a 10 oz cup. Stir in 1 tablespoon of red velvet powder — a blend of chocolate, cocoa powder, and beetroot powder — until fully dissolved in the hot shot. Steam your milk and pour it over the espresso mixture to complete the latte.

Intermediate

Espresso Drinks · Milk Blending

Blended-Milk Latte

Combine lactose-free milk and Jersey milk at an equal 5:5 ratio before steaming. Lactose-free milk contributes natural sweetness from its pre-split lactose, while Jersey milk (approximately 5% fat) adds rich body and savory depth. Shift toward 7 parts Jersey to 3 parts lactose-free for a heavier cup, or 7 parts lactose-free to 3 parts Jersey for a sweeter one.

Beginner

Espresso Drink · Espresso Machine

Decaf Latte

Use approximately 17g of decaf beans — your basket's full measured capacity — and grind coarser than you would for regular espresso. Target a shot time in the late teens to about 20 seconds rather than the conventional 25-plus seconds. Steam and combine with milk as you would for any latte.

Intermediate

Coffee and Milk Drink · Clever Dripper (Immersion Brew)

Café au Lait

Use 23g of ground coffee and 120g of water at approximately 96°C in a Clever Dripper. Steep for 3 minutes, drain, then pour the extracted coffee back through the grounds for a second pass to concentrate the brew. For iced, combine 60 to 70g of the concentrate with about 140g of cold milk over ice; for hot, stir the concentrate into about 150g of warmed milk.

Beginner about 6 to 7 minutes

Iced Espresso Drink · Layered Pour

Black Sesame Latte

Whisk together heavy cream, 20g sugar syrup, and 15g black sesame paste until lightly thickened but still pourable. Fill a cup with 150g ice, add 150g milk, pour the sesame cream over the milk, then finish with a double espresso shot on top. Sip without a straw so each mouthful captures the cream and coffee together.

Intermediate

Café au Lait Variation · Pour-Over

Banana Café au Lait

Brew 10 g of anaerobic-processed coffee by pour-over using 95 °C water — first a 70 g pour, then a second pour of 50 g — for a concentrated extraction. Mash 50 g of fresh ripe banana with a small amount of the total 50 g of milk, stir in 15 g of raw sugar, cool briefly with two ice cubes, and add 10 g of banana concentrate before combining with the brewed coffee. The recipe makes two servings.

Intermediate

Espresso Drink · Espresso with Steamed Milk

Sweetened Condensed Milk Latte

Pull a double shot of espresso (about 2 oz). Stir approximately one teaspoon of sweetened condensed milk into about 4 oz of cold milk, then steam that mixture. Pour the steamed milk over the espresso — no extra sugar or syrup is needed.

Beginner

Iced Espresso Drink · Iced Layered Pour

Black Sugar Latte

Swirl 60 g of black sugar syrup around the inside walls of a 20 oz iced cup, add about 10 ice cubes, pour in 237 g of milk, then finish with a double espresso shot on top. Stir before drinking because the syrup settles at the bottom. For a smaller standard cafe cup, use 40 g of syrup and approximately 200 g of milk.

Beginner

Iced Milk Drink · Build over Ice

Chocolate Latte

Combine 40g of chocolate sauce and 30g of cocoa mass in a cup, then melt with a small amount of steamed milk, stirring vigorously. Add 7 to 8 ice cubes and pour in cold milk until total milk reaches 150 to 180ml. Top with a little milk foam and finish with a dusting of cocoa powder.

Intermediate

No-Espresso Mocha · Dissolve and Stir

Choco Pie Cafe Mocha

Empty one mix coffee packet and one-quarter of a Choco Pie into a cup, add hot water in two pours to roughly two-thirds of a standard paper cup, and stir until dissolved. Taste after the first quarter of Choco Pie; if the drink lacks richness, stir in another quarter. The melting marshmallow and chocolate coating create a thick, mocha-like body.

Beginner

Espresso Drink · Espresso + Steamed Milk

Cafe Latte

A cafe latte is made by pulling one or more espresso shots into a cup, then steaming whole milk to a smooth, velvety microfoam and pouring it steadily over the espresso. The drink is milk-forward, with the espresso providing a rounded foundation rather than a dominant bite.

Intermediate

Japanese Green Tea · Whisk and Blend

Hojicha Green Tea Latte

Whisk hojicha powder with 40 to 45 ml of warm water and, optionally, 10 ml of sugar syrup to form a concentrate, then pour steamed milk over it in a warmed 8 oz cup for the hot version. For iced, stir 150 ml milk, 30 ml evaporated milk, and 15 ml sweetened condensed milk in a 16 oz glass, add ice, and top with the concentrate. For the frappe, blend about 5 grams of hojicha powder with 120 ml fresh milk, 30 ml sweetened condensed milk, 15 ml evaporated milk, and ice, then finish with whipped cream and a dusting of hojicha powder.

Beginner

Espresso Milk Drink · Espresso + Steamed Milk

Flat White

A flat white is essentially a latte served in a smaller cup with less foam — roughly 5 mm to 1 cm deep at the surface. The Australian tradition calls for a single espresso shot; the Korean version typically uses a double shot for a more concentrated result, sometimes called a double flat white. The two drinks are otherwise identical in construction.

Intermediate

Blended Iced Coffee · Blender

Banana Kick Latte

Add Banana Kick snacks to a blender with 10 g of sugar, 220 ml of milk, 5 ice cubes, and 20 ml of cold brew concentrate, then blend until smooth. Pour into a glass and garnish with a few whole Banana Kick snacks on top. The creator notes the drink is enjoyable even without the cold brew.

Beginner

Iced Tea Drinks · Cold Assembly

Tiger Milk Tea

Simmer brown sugar and water at a 1-to-0.8 ratio until sticky to make the syrup. Steep two Earl Grey tea bags in half a paper cup of hot water for 5 minutes to brew a strong concentrate. Assemble over ice with milk, one spoonful of vanilla ice cream, the brewed tea, and brown-sugar syrup added to taste.

Beginner

Iced Espresso Drink · Charcoal Espresso over Milk

Charcoal Latte

Pull 2 shots of espresso and stir in 2 teaspoons of food-grade activated charcoal powder until fully dissolved. Fill a 14 oz cup with 8 ice cubes and 200ml of milk, then pour the charcoal espresso over the top. The charcoal gives the drink a deep black color and noticeably mellows the espresso's bitterness.

Beginner

Coffee & Latte Recipes · Stir / No-brew

Peanut Butter Drinks

Stir peanut butter with just a small splash of milk until smooth, then add condensed milk or sugar to sweeten before combining with the rest of the drink. For an iced latte, pour the sauce over milk and ice; for a hot version, build directly in the serving cup. The most indulgent variation blends peanut butter with ice cream into a cream that floats on top of a strong espresso latte.

Beginner

Espresso Latte · Layered Cream Pour

Black Sesame Latte

Steam milk without any foam and pour it into a 13 oz glass. Slowly pour 100 ml of black sesame cream over the back of a spoon held just above the milk surface so the cream floats. Finish by pouring a shot of espresso on top and serve immediately.

Intermediate

Iced Latte · Layered pour

Green Tea Latte

Whisk 30g of green tea powder into 30g of hot water at a 1:1 ratio until fully smooth. Fill a glass with ice, pour in milk, then slowly stream the green tea base over the top in a thin pour. Stir thoroughly before drinking.

Beginner

Whipped Coffee · Hand-Whipped

Dalgona Coffee

Combine equal parts unsweetened instant coffee, sugar, and water by spoon in a small bowl. Stir vigorously for at least 400 stirs until the mixture lightens in color and holds a visible mark when dropped back into the bowl. Spoon the whipped cream over cold milk or iced water and stir before drinking.

Intermediate

Milk Tea · Steep and Syrup

Black Milk Tea

Steep 50g of loose-leaf English Breakfast tea in 300ml of boiling water for 10 minutes, strain, then simmer the liquid with 100g of unrefined brown sugar and half a vanilla bean on medium-low heat for 10 to 15 minutes without stirring. Once cooled and stored, add the syrup to cold milk and tapioca pearls to taste whenever you want a glass.

Beginner about 35 minutes active, plus cooling time

Espresso Drinks · Espresso + Milk

Vanilla Latte

Pull one espresso shot, add 20g of vanilla syrup or 30g of vanilla powder, then top with milk. If using powder, place it in the cup before brewing so the espresso dissolves it from above. The creator recommends powder for a fuller body and richer vanilla aroma.

Beginner

Chocolate Drinks · Stovetop with French Press Foam

Hot Chocolate

Chop 50 g of milk chocolate into small pieces, then melt it in a saucepan with about 1.5 paper cups of milk and 3 tablespoons of hot chocolate powder over medium heat while stirring. Finish Version 1 with French press milk foam spooned on top, or for Version 2 bring the base to a vigorous rolling boil and top it with cold foam made by pumping partially melted vanilla ice cream in a French press.

Beginner

Fruit Milk Drink · Macerate and Fill

Fresh Strawberry Milk

Place 250 g of diced fresh strawberries and 30 g of unrefined sugar in a bowl and let them macerate for about 1 hour, stirring occasionally, until the sugar dissolves and the strawberries release their juice. Transfer the full 280 g of strawberry base into a 500 ml bottle using a funnel, then pour in cold milk to fill the bottle and seal with the lid.

Beginner About 1 hour 15 minutes (mostly hands-off maceration)

Espresso Drink · Espresso and Steamed Milk

Cappuccino

A cappuccino is made by pulling a shot of espresso and topping it with equal parts steamed milk and thick milk foam, following the traditional 1:1:1 ratio. The milk must be textured into a dense, glossy microfoam — not large bubbles — so it integrates smoothly with the espresso. Getting the steaming technique right is what separates a flat-tasting cappuccino from a creamy, balanced one.

Intermediate

Espresso Drink · Steam-and-Rest

Dry Cappuccino

Pull one espresso shot into a cappuccino cup, spoon generously aerated dry foam on top, and wait about 3 minutes for the foam to separate and firm up. Then pour steamed milk slowly through the center so the dry foam dome rises above the rim. Total preparation takes a minimum of 5 to 7 minutes.

Intermediate 5 to 7 minutes minimum

Instant Coffee · Stir

Iced Cafe Latte

Open one 3g packet of Nacho instant coffee and pour it into 200ml of cold milk, then stir until mostly dissolved. Some fine sediment may settle at the bottom. The latte is well-balanced in concentration, with a mild Kenya character and a light sweetness at the finish.

Beginner

Espresso Drink · Espresso + Steamed Milk

Latte

A latte is made by pulling espresso and pouring steamed milk over it. Pouring carefully to keep the crema layer intact makes the drink taste stronger and more bitter; actively breaking and folding the crema into the milk during the pour produces a softer, more harmoniously blended result. No adjustment to coffee dose or beans is required to achieve either outcome.

Intermediate

Iced Tea Latte · Whisk and Pour

Sugar-Free Matcha Latte

Combine 100% pure matcha powder with a stevia-erythritol blend mixed at a 1:9 ratio, whisk with hot water to release the matcha into suspension, then pour over ice and add milk. The creator does not specify gram weights — adjust matcha and sweetener to personal taste.

Beginner

Whipped coffee drink · Hand or electric whisk

Dalgona Coffee

Whisk equal parts instant coffee, sugar, and hot water (2 tablespoons each) until the mixture turns thick, sticky, and smooth. Fill a glass about three-quarters with ice and milk, then top with the whipped coffee and stir before drinking.

Beginner

Milk Drink · Espresso + foamed milk

Cappuccino

A cappuccino is roughly a 5 to 6 oz drink built from about 2 oz (a double shot) of espresso topped with steamed, well-foamed milk. Pull the shot at about an 18 g in to 36 g out (1:2) ratio in 25 to 35 seconds, then steam the milk to about 60 C (140 F) so it is hot but still sweet.

Intermediate ~5 min

Milk Drink · Espresso + warm milk

Cortado

Pull a double espresso from 18 g of finely ground coffee to a 36 g yield (a 1:2 ratio) in about 25-35 seconds. Steam milk warm with only a thin band of foam to about 55-60 C, then combine roughly one-to-one with the espresso in a 4 to 4.5 oz (120-130 ml) glass. The result is a small, espresso-forward drink that is warm rather than hot, meant to be sipped fairly quickly.

Intermediate ~3 min

Milk Drink · Espresso + chocolate + milk

Caffè Mocha

Pull a double shot of espresso (about 18 g of grounds yielding 36 g of liquid, a 1:2 ratio) with water near 93 C, stir in roughly 20-30 g of chocolate, and top with steamed milk to fill a 6 oz (180 ml) cup. Steam the milk to about 60-65 C for a glossy, slightly sweet texture. Start to finish takes around 4 minutes.

Intermediate ~4 min

Tea & Matcha · Tea-whisked matcha

Matcha Latte

Steep a tea of your choice for about 3 minutes and remove the bag. Whisk roughly 25 g of the slightly cooled tea into matcha until frothy, then pour over milk sweetened with a little cane sugar syrup. Swapping water for brewed tea gives a noticeably more complex, aromatic latte than the standard version.

Beginner About 5 minutes

Milk Drink · Espresso + steamed milk

Caffè Latte

Pull a double espresso from an 18 g dose to about 36 g in the cup (a 1:2 ratio), brewing with water near 93 C. Steam roughly 250 ml of milk to a glossy, just-too-hot-to-touch texture around 60-65 C and pour it into the espresso. The result is a 10-12 oz drink that is mostly milk with a thin cap of microfoam.

Intermediate ~4 min

Milk Drink · Espresso + microfoam

Flat White

A flat white is a double espresso (about 18g in, 36g out) finished with ~4–5 oz of silky steamed milk and a thin layer of microfoam, served in a 5–6 oz cup. It has a higher coffee-to-milk ratio and thinner foam than a latte.

Intermediate ~5 min

Manual Brew

Pour-over, immersion, and hand-brew methods.

Pour-Over Coffee · Hand Drip

Geisha Hand Drip

Brew Don Kiyoto Farm Geisha as a warm hand drip to best showcase its floral aroma and clean sweetness. The creator does not specify exact gram doses, water temperature, or brew time in this video — dial in to suit your dripper and taste. Expect tasting notes of green grape, lychee, delicate florals, sugar-syrup sweetness, and a silky finish.

Intermediate

Full-Immersion Steeping Coffee · Full Immersion / Steeping

CafeSolo Brewed Coffee

Grind coffee coarsely at a ratio of 2 g per 1 oz of water. After a 30-second bloom, swirl to incorporate the grounds, close the lid, and steep for a total of 4 minutes. Pour immediately or decant into a separate vessel within 8 to 10 minutes.

Beginner 4 minutes steep, plus preheat

Pour-Over Coffee · Chemex

Chemex Coffee

Use 30 g of very coarsely ground coffee and 500 g of water at 96°C. Bloom with 100 g in a circle, rest 30 seconds, then pour continuously in circles to 300 g total before shifting to a center pour up to 500 g. Total brew time is about 4 minutes.

Intermediate 4 minutes

Pour-Over Coffee · Chemex Pour-Over

Chemex Coffee

Grind 30 grams of coffee to a medium-to-coarse setting and place it in a Chemex fitted with a cloth or paper filter. Pour 480 milliliters of water at 97°C in stages over roughly three minutes, starting with a 60ml bloom. The result is a very clean, crisp cup with balanced extraction.

Beginner 3 minutes

Cold Coffee · AeroPress Inverted

AeroPress Iced Coffee

Grind 20 g of coffee slightly coarser than pour-over. Pour 140 g of 90°C water into the inverted AeroPress, swirl to create a vortex, then start a timer and add the grounds. Stir continuously until 20 seconds, cap, purge the air, flip onto a glass holding about 100 g of ice, and press gently starting at 50 seconds.

Beginner About 1 minute 30 seconds active brew time

AeroPress Recipe · Inverted AeroPress

AeroPress Americano Latte

Use 20g of ground coffee and 80g of water at about 90°C in an inverted AeroPress. Stir well, cap at 30 seconds, and wait until 1 minute total. Flip onto a sturdy glass and press slowly over about 15–20 seconds. Pour the concentrate over a glass filled with ice and 120g of cold milk.

Beginner About 1 minute 20 seconds

Immersion Brew · French Press

French Press Coffee

Use 15g of medium-coarse ground coffee to 225g of hot water (1:15 ratio). Steep for 3 minutes. Before pressing, break the surface crust and skim off floating grounds with a spoon — a step borrowed from cupping that reduces grittiness in the finished cup.

Beginner 3 minutes steep

Immersion Brewing · Vacuum Syphon

Syphon Coffee

Add 300 ml of water to the bottom chamber and grind 20 g of medium-roasted Colombian coffee to a medium-coarse size. Once the water rises and settles in the upper chamber, stir in the grounds and steep for 1 minute. Remove the heat, stir in a circular motion, and let the vacuum pull the brewed coffee back down before pouring.

Intermediate

Pour-Over · Hario V60

V60 Pour-Over

For one cup, use 15 g of medium-fine coffee to 250 g of water (≈1:16.7) just off the boil (~93–96°C). Bloom with 50 g for 45 seconds, then pour in stages up to 250 g, finishing around 3:00–3:30.

Beginner 3:00–3:30

Iced & Cold

Cold brew, iced lattes, and warm-weather drinks.

Batch Brew · Pour-Over

Large-Batch Pour-Over

Use 40 g of ground coffee to 640 g of water at a 1:16 ratio. Water temperature should be around 88–96°C, adjusted for roast level — the video demonstrates 90°C for a medium roast. Bloom at 1:2 for 40 seconds, pour circles to 1:10, then switch to center pours: to 1:14 at the 2-minute mark and to 1:16 at 2 minutes 40 seconds. Target total brew time is 3 minutes 30 seconds.

Intermediate 3 min 30 sec (up to 4 min)

Thai Milk Tea · Espresso-Machine Brew with Frothed Cloud

Coconut Thai Tea Cloud

Bloom about two scoops of Thai tea in an espresso machine double basket for 20 to 30 seconds, then pull through to a total of 60ml (2oz) of strong brew. Froth equal parts cream and strong brew — 60ml each — until cloud-like. Pour over a cup of ice filled with coconut water.

Intermediate

Blended Espresso Drink · Blended

Iced Almondccino

Combine 2 cups of ice, 3 teaspoons of sugar, about 2 oz of almond syrup, and 1/2 cup of milk in a blender, then add a freshly pulled double shot of espresso and blend until smooth. Pour into glasses and top with whipped cream, chocolate shavings, and a cherry. The recipe makes about 2 servings.

Beginner

Blended Boba Drink · Blender

Banana Caramel Boba Milkshake

Blend one large frozen banana with 120 ml of fresh milk, 15 ml of milk syrup, and 15 ml of caramel syrup along with ice. Pour over tapioca pearls in a 16-ounce cup, then top with whipped cream, a drizzle of caramel sauce, and a cherry.

Beginner

Frozen Coffee Drink · Blender

Frozen Cocoaccino

Combine a double shot of espresso, 3/4 cup of milk, 1 1/2 cups of ice, 1 tablespoon of unsweetened baking cocoa powder, 3 tablespoons of pure maple syrup, and a dash of vanilla extract in a blender and blend until smooth. Pour into two glasses, top with cream, and finish with a sprinkle of cocoa powder. The recipe makes approximately two servings.

Beginner

Pour-Over Coffee · Hand Drip (Pour-Over) over Ice

Iced Cinnamon Hand Drip

Dose 18 g of cinnamon-process coffee, ground fine. Bloom with 50 g of hot water and stir, then pour the remaining 130 g in one continuous pass for a 180 g total brew. Pour immediately over a server or glass full of ice.

Beginner

Instant Coffee Iced Drink · Dalgona-style layered build

Iced Caramel Latte Gold

Blend 100 ml fresh milk with 22.5 ml sweetened condensed milk, 22.5 ml evaporated milk, and 15 ml vanilla syrup to form the latte base, then pour over a cup of ice. Froth 2 teaspoons of instant coffee with about 30 ml of room-temperature water for roughly 10 seconds until silky and caramel-brown, then spoon it on top. Drizzle caramel sauce around the inside of the cup for the gold effect, and stir everything together before drinking.

Beginner

Iced Espresso Drink · Espresso

Iced White Chocolate Oreo Mocha

Stir together 1 oz white chocolate sauce, 1 oz milk syrup, and 2 oz (60 ml) fresh milk to form the latte mix. Pour 2 shots of strongly brewed espresso into a 16 oz ice-filled glass, add the latte mix, and finish with white chocolate Oreo cookies on top.

Beginner

Fruit Tea · Iced Fruit Tea

Green Apple and Kiwi Fruit Tea

Add 15 ml of green apple syrup and 10 ml of kiwi syrup to a cup. For extra sweetness, add 0.5 pumps of golden sugar syrup. Decorate the cup with sliced kiwi, pour brewed green tea over, and garnish with additional kiwi.

Beginner

Iced Coffee Drink · Espresso over Brewed Coffee

Sweet Iced Red Eye

Fill a large glass with ice and add 1/4 oz each of vanilla, caramel, and hazelnut syrup. Pour in cold brewed coffee, top with a shot of espresso, fill with your choice of milk, and stir to combine.

Beginner

Iced Refresher Copycat · Shake and Build

Summer Berries Refresher

Add 30 ml of blueberry syrup and approximately 100 ml of cold water to a shaker, add ice, and shake vigorously. Place 3 scoops (about 90 g) of popping boba in a 22 oz cup filled with ice, then pour the shaken mixture over the top. For the lemonade version squeeze in the juice of one whole lime; for the coconut milk version (called Summer Skies Refresher) substitute the water with coconut milk, pouring half into the shaker and the rest directly into the cup to create three color layers.

Beginner

Iced Matcha Latte · Electric Milk Frother

Iced French Vanilla Matcha

Use 2 teaspoons of pure matcha dissolved in about 40 to 45 milliliters of water, frothed smooth with an electric milk frother. Stir 2 pumps (about 10 milliliters) of French vanilla syrup into cold milk in a 16-ounce tall glass, then pour the frothed matcha over the top.

Beginner

Blended Coffee Drink · Blend

JavaCado Milkshake

Combine half a ripe large avocado, a double shot of espresso, 2 teaspoons of vanilla extract, 1/2 cup of sweetened condensed milk, and 2 cups of ice in a blender. Blend until completely smooth, roughly one minute. The avocado adds richness and body while the dominant flavors are espresso and vanilla.

Beginner

Blended Espresso Drink · Blend

Salted Caramel Espresso Milkshake

Combine 1 shot of espresso, 2 oz of whole milk, 1.5 oz of salted caramel syrup, and 3 scoops of vanilla ice cream in a blender and blend until smooth. Pour into a glass pre-drizzled with caramel syrup and top with whipped cream. The salted caramel syrup acts as a bridge between the sweetness of the ice cream and the bitterness of the espresso.

Beginner

Bubble Drink / Milk Tea Shop · Build in cup

Iced Taro Fresh Milk Boba

Dissolve 100% taro powder in hot water — 2 teaspoons in 45 ml for 12 oz, 3 teaspoons in 60 ml for 16 oz, or 4 teaspoons in 75 ml for 22 oz — then stir in evaporated milk and condensed milk to form the taro base. Spoon tapioca pearls into the serving cup, add ice, and pour the taro base over to finish.

Beginner

Iced Syrup Drink · Build in glass

Blue Ocean Lemon

Combine 30 ml (4 pumps) of blue ocean syrup with 150 ml of water at a 1:5 ratio, then add a squeeze of fresh lemon and stir. Pour over ice in a 16-ounce cup and garnish with a lemon slice. Red jellies are optional but add a striking color contrast.

Beginner

Iced Milk Tea · No-brew fudge assembly

Thai Tea Fudge Bubble Milk

Combine 150 g of powdered Thai tea with one 300 g can of condensed milk and mix until fully smooth and lump-free — this is the fudge. Layer tapioca pearls and ice in your cup, fill it roughly halfway with fresh milk or evaporated milk, then spoon the fudge on top. One batch makes four 16 oz servings, two 1-liter servings, or three 20-to-22 oz servings.

Beginner

Iced Espresso Drink · Espresso float over soda

Cherry Coffee Ade

Add 20ml cherry syrup, 10ml elderflower syrup, and 10ml fresh lemon juice to a tall glass. Fill with ice, pour in 160g Dr Pepper, then gently float 20g of freshly pulled espresso on top. Stir before drinking.

Intermediate

Bubble Tea · Cold Assembly with Torch Finish

Brown Sugar Crème Brûlée Bubble Tea

Steep two black tea bags in 200 mL of hot water for about 15 minutes, then stir in about three tablespoons of non-dairy creamer. Assemble in a 16 oz cup with two scoops of tapioca pearls, about 40 mL of brown sugar syrup striped along the sides, ice, and the milk tea. Top with vanilla cream foam, sprinkle granulated brown sugar through a strainer, and caramelize with a kitchen torch.

Intermediate about 20 minutes

Citrus Sparkling Drink · Built in Cup

Kalamansi Ade

Add 40g kalamansi concentrate and 20g lime syrup to a cup, then add 8 ice cubes and pour in approximately 200g of cold sparkling soda. Finish with a lime slice and serve immediately. The result is a sour-sweet, carbonated citrus drink with a clean lime aroma.

Beginner

Cold Drink / Refresher · Shake and Pour

Pink Drink

Pour 150 ml of unsweetened coconut milk into a shaker, then add your chosen strawberry base: 3 pumps (about 20 ml) of syrup, 15 ml of puree plus optional sugar syrup, or roughly 45 ml of fresh juice. Add frozen strawberry slices, shake until foamy, pour into a 16-oz cup, and top with ice.

Beginner

Korean Fruit Ade · Cheong (Fruit Preserve) + Sparkling Water

Tangerine Basil Ade

Peel and slice tangerines to 1 cm thickness, squeeze juice from halved tangerines, and combine with finely chopped basil, sugar, and lemon or calamansi juice until the sugar dissolves into a cheong. Fill a glass with ice, arrange tangerine slices along the inside wall, add basil, pour over the cheong, and finish with sparkling water.

Beginner

Iced Coffee · Pour-Over / Hand Drip

Hand Drip Iced Latte

Brew 25 g of finely ground coffee against 125 g of water total using a 1:5 ratio. After a 2-minute bloom, pour 50 g of water, wait 1 minute, then pour the final 25 g in a slow, thin spiral. Let the roughly 80 g of concentrate cool to room temperature, then serve over ice with 75 g of concentrate and 125 g of whole milk.

Intermediate

Iced Coffee Drink · Espresso / Instant Coffee / Cold Brew

Iced Toasted White Chocolate Mocha

Stir together 1 oz toasted white chocolate sauce, 1 oz milk syrup (2 parts condensed milk to 1 part evaporated milk), and your coffee base — two espresso shots pulled from 18 g of beans in 20-35 seconds, or 120 ml cold brew — then pour over a glass filled with ice and crown with whipped cream. The espresso version also adds 2 oz of fresh milk to the mix before pouring.

Intermediate

Pour-Over Coffee · Flash-Chill V60

V60 Iced Coffee

Grind 19 g of medium-roast coffee to a sugar-granule coarseness and brew in three pours — a 40 g bloom held for 40 seconds, then 80 g, then 80 g — for a total of 200 g of water at approximately 88 °C. The full extraction takes about 2 minutes 20 seconds; pour the hot concentrate straight over ice to finish.

Intermediate About 2 minutes 20 seconds (extraction only)

Sparkling Coffee · Espresso with CO2 Carbonation

Coffee Soda

Pull a double espresso with 19 g of coffee in and 40 g out, paper-filter it through a V60 to remove all crema and fines, then dilute with approximately 180 g of mineral water. Add 30 g of a 2-to-1 simple syrup, a few drops of chocolate bitters, and a few drops of a 20% saline solution. Chill to about 2°C and carbonate with CO2.

Advanced

Iced Espresso Drink · Shaken

Brown Sugar Oat Milk Shaken Espresso

Brew espresso and combine it with brown sugar syrup over ice in a cocktail shaker. Shake vigorously until well chilled and frothy, then strain over fresh ice. Top with oat milk to finish.

Beginner

Frozen Coffee · Freeze and Scrape

Espresso Granita

Mix espresso and water in a 1:1 ratio, stir in sugar until dissolved while the espresso is still hot, then add a pinch of salt and a small amount of vanilla extract. Pour into a container and freeze, scraping the ice crystals with a fork roughly every 30 minutes until the entire mixture is light and granular. Serve as-is or top with whipped vanilla cream.

Beginner About 3.5 hours (mostly unattended freezing)

Iced Fruit Drink · Fresh-Squeezed

Citrus Ade

Halve your chosen citrus fruit and juice it with a hand squeezer, keeping the pulp. Pour the juice and pulp over a glass of ice, then top with sweet carbonated soda — the soda's built-in sweetness means no extra syrup is needed. Finish with a matching fruit slice and a sprig of rosemary.

Beginner

Greek Iced Espresso · Shaken over ice

Freddo Espresso

Pull a double espresso using approximately 19–20 g of coffee to yield 40–42 g. If you want sweetness, stir in sugar while the espresso is still hot before touching any ice. Shake the espresso with plenty of ice until frothy, pour over a glass packed with ice, and for Freddo Cappuccino pour cold full-fat milk into the glass first then spoon the foamy espresso on top.

Intermediate

Iced Espresso Drink · Shaken Espresso

Iced Chocolate Almond Milk Shaken Espresso

Add 3 tablespoons of chocolate malt powder to a shaker, pour in 2 shots of espresso (60 ml) for a 16 oz drink or 3 shots for a 22 oz drink while the espresso is still warm to help the powder dissolve, then add ice and shake. Pour over ice in a serving cup and top with almond milk. No added sugar is needed because the malt powder is already sweetened.

Beginner

Bottled Instant Coffee Drink · Hot-Dissolve, Batch-Chilled

Nescafe Mocha Mint

Dissolve instant coffee, dark unsweetened chocolate powder, creamer, and white sugar in 3 liters of boiling water, then stir in 300 ml condensed milk and 300 ml evaporated milk along with mint flavoring. Cool the mixture, bottle in 300 ml portions, and refrigerate for up to seven days. The batch yields approximately 13 bottles; one bottle is concentrated enough to fill two 16-ounce cups when poured over ice.

Beginner

Fruit Refresher · Cold Build

Mango Dragon Fruit Lemonade

Simmer red dragon fruit pieces in equal parts water and sugar (250 ml water to 250 g sugar) until the sugar dissolves, then cool overnight to fully infuse. Strain the syrup, then combine it with fresh mango and lime juice over ice. The creator uses only fresh fruit — no synthetic or artificial ingredients.

Intermediate Overnight (active prep is short; syrup requires overnight cooling)

Bubble Tea · Steeped and Assembled

Taro Lava Bubble Tea

Steep green tea leaves in 1.5 liters of boiling water for 10 minutes, strain, then stir in non-dairy creamer. Mix taro powder with milk syrup for the lava: 1 tablespoon powder and 30 ml syrup for an 8 oz cup, 2 tablespoons and 45 ml for 16 oz, or 3 tablespoons and 60 ml for 22 oz. Assemble with purple tapioca pearls, ice, milk tea (75 ml, 150 ml, or 180 ml by size), and pour the lava over the top.

Intermediate

Iced Matcha Drink · Whisk and Build

Yuzu Matcha

For a 16 oz serving, combine 1 oz yuzu puree with 150 ml water, then whisk 2 teaspoons (about 2 g) of pure unsweetened matcha in roughly 1 oz of water until bubbly and pour it over. For a 22 oz serving, use 45 ml yuzu puree, 200 ml water, and 2.5 teaspoons (about 2.5 g) of matcha dissolved the same way. No milk is used — this is a water-based refresher.

Beginner

Iced Espresso Drinks · Froth and Layer

Iced Brown Sugar Shaken Espresso

Pull an 18 g double espresso and split it evenly into two cups. Froth one shot with 10 mL of brown sugar syrup, then stir the remaining syrup — 40 to 60 mL total across both shots, with the creator targeting about 50 mL — into the second shot. Layer both over ice and evaporated milk, crowning the drink with the frothy shot.

Intermediate

Korean Cafe Sparkling Drink · Build

Cherry Ade

Cherry Ade is built by adding cherry syrup to a glass packed with ice, optionally brightening it with a small squeeze of lemon juice, then filling with cold sparkling water and stirring gently. The source video does not specify gram weights or exact volumes, so all quantities should be adjusted to personal taste.

Beginner

Cold Coffee · Cold Brew

Iced Long Black

Brew espresso-roast coffee as a strong cold brew for 24 hours. Fill a glass with ice, add 1 oz of clear sugar syrup and 2 oz of plain water, stir, then pour the cold brew on top. Garnish with mint and strawberry.

Beginner 24 hours (cold brew steep) plus a few minutes to assemble

Iced Coffee · Espresso over Condensed Milk

Saigon Coffee

Measure 30g of condensed milk into a glass, pour a double espresso shot directly over it, and stir until fully dissolved. Add about 9 ice cubes, fill with milk, stir again, and serve. Adjust the condensed milk to taste, but the creator notes that going well beyond 30g can make the drink cloyingly sweet.

Beginner

Instant Coffee · Shake and Build

Classic Iced Coffee (3 Variations)

For all three drinks, start with 2 teaspoons of instant coffee shaken with hot water and sweetener to build crema. The Iced Americano uses 1 tablespoon brown sugar and 5 oz hot water with no added milk. The Iced Café Latte follows a 2-2-2 pattern — 2 teaspoons each of instant coffee, creamer, and brown sugar — with 4 oz hot water, condensed milk, and ½ oz evaporated milk. The Iced Mocha repeats the latte build and adds 2 teaspoons of a chocolate malt drink, finishing with 1 oz condensed milk and ½ oz evaporated milk.

Beginner

Chilled Coffee Dessert-Drink · Brew and Set

Coffee Jelly

Coffee jelly is made by dissolving a gelling agent into hot brewed coffee, then chilling until set into a soft, clean jelly. The source video does not specify any gram weights, ratios, or temperatures. The resulting jelly should be delicate and yielding, served alongside a milky liquid for contrast.

Beginner

Pour-Over Coffee · Japanese Iced Pour-Over

Japanese Iced Coffee

Grind 30 g of coffee to a kosher-salt coarseness and heat water to 96°C (205°F). Brew through a rinsed paper filter directly onto 250 g of ice in the decanter: bloom with 60 g of water for 45 seconds, then slowly pour until you reach 275 g of total water, finishing in under 3 minutes. Swirl and serve.

Beginner Under 5 minutes

Blended Milkshake · Blender

Oreo Shake & Dark Cloud Shake

Blend 150 ml milk, one scoop of vanilla ice cream, 10 g condensed milk, and 100 g ice until smooth. Add 5 to 10 Oreo cookies and pulse briefly to keep pieces intact, then pour and top with whipped cream. For the Dark Cloud Shake, alternate layers of the same thick base with generous whipped cream as you build up the glass.

Intermediate

Blended Coffee Drink · Blender

Dalgona Milk Shake

Add milk, vanilla ice cream, ice, an optional splash of hazelnut syrup, and a portion of pre-made Dalgona to a blender and blend until smooth. Pour into a glass and spoon additional Dalgona on top. Stir the topping into the shake before drinking so the bittersweet coffee flavor distributes evenly throughout the cup.

Beginner

Cold Drinks · Stir

Iced Chocolate

Mix softened ice cream with roughly an equal amount of chocolate powder — about 2 to 3 spoonfuls of ice cream — until a thick, sticky sauce forms. Pour cold milk over ice in a glass, spoon the chocolate sauce on top, and let it sink slowly through the milk before drinking.

Beginner

Cold Refresher · Build

Blue Lemonade

Squeeze fresh lemon juice (approximately just under 70 g) into a 20 oz cup, add around 10 ice cubes and a lemon-slice garnish, fill with clear carbonated soda, then finish with a pour of Blue Curaçao syrup. Stir before drinking to blend the layers.

Beginner

Brewed Iced Tea · Double Direct Cooling (recommended) / Cold Infusion

Real Iced Tea

Steep your tea bag in water at the correct temperature for your tea type — 80 to 90°C for green or white tea, 95 to 100°C for black tea, 100°C for herbal — for about 1 minute if using a broken-leaf bag or about 3 minutes for a whole-leaf bag. Add a small amount of ice to partially cool the brew, remove the bag, then pour over a full glass of fresh ice. Adjust strength by changing the amount of tea used, not the steeping time.

Beginner 5–10 minutes (hot-steep methods); 8–12 hours (cold infusion)

Iced Coffee · Shaken / Cold Concentrate

Banana Milk Iced Coffee

Mix banana milk and ice cream together in a 1:1 ratio until the ice cream melts into a thick, heavy cream. Transfer to a tumbler and shake, then layer over ice and pour cold coffee concentrate over the top. Stir before drinking.

Beginner

Iced Espresso Drink · Espresso over Ice Water

Stronger Iced Americano

Extract espresso targeting around 26 seconds or longer, then pour it over ice and water that has been pre-chilled with ice. Using ice-cold water instead of plain filtered water is the single biggest upgrade: it produces noticeably more body, savory aroma, and bitterness. Ensuring adequate headspace in the portafilter basket before extraction further improves texture and aftertaste.

Intermediate

Iced Coffee · Instant Concentrate

Iced Mix Coffee

Combine instant mix coffee packets and black instant coffee packets at roughly a 3-to-1 ratio and dissolve them in a small amount of hot water, adding the water gradually and stirring until the mixture is thick and syrupy. Pour the concentrate into a narrow-nozzle squeeze bottle and refrigerate it. To serve, fill a glass with ice and milk, then squeeze in as much concentrate as you like.

Beginner

Cold Brew · AeroPress — Forward Press

Emergency Cold Brew AeroPress

Add 12g of espresso-fine ground coffee and 200g of cold filtered water to an AeroPress set in the forward position. Stir 10 times clockwise, 10 times counter-clockwise, and 10 times clockwise again, then steep for 5 minutes with the plunger resting lightly on top. Press slowly using body weight and stop when you hear air escape at the bottom. Light-roast natural or honey-process coffees produce the most drinkable result.

Beginner About 5 minutes

Iced Coffee Drink · Cold Froth + Layer

Sweet Cold Brew Latte

Add about 1 to 2 spoonfuls of sugar and milk to a French press and pump the plunger repeatedly until a thick, stable cold foam rises. Pour cold brew over ice, then gently layer the frothed milk on top. Drink from the bottom so the cold brew and foam combine with every sip.

Beginner

Cold Brew · Cold Extraction

Vanilla Cream Cold Brew

Brew a cold brew concentrate with cold water and coffee grounds, then strain it. Pour the cold brew over ice and finish with a gently whisked vanilla cream floated on top. The creator describes the result as delicious and especially suited to warm weather.

Beginner

Cold Coffee · Immersion Cold Brew

Cold Brew Coffee

Combine 60g of ground coffee with 300g of water in a jar at a 1:5 ratio. Stir, seal, and steep for approximately 12 hours. Filter through a dripper and serve diluted to taste over ice.

Beginner About 12 hours

Iced Tea · Steep and chill

Summer Iced Tea

Add a lemon-ginger iced tea base to a glass, steep a tea bag (such as Assam, strawberry-raspberry, or lychee-chamomile), then flash-chill the brewed tea with ice and pour it over the base and ice. For a tarter cup you can stir in about 5 g of lemon juice, though it is optional.

Beginner

Thai-style iced tea · Steep, infuse, and rest

Fruit Iced Tea

Layer soft, sweet fresh fruit into a clear cup, then top it with tea steeped about 3 minutes and lightly sweetened with sugar. Cool the tea, seal the cup, and rest it at least an hour so the fruit and tea flavors infuse into one another before serving.

Beginner About 1 hour 3 minutes minimum, mostly resting

Seasonal

Holiday and seasonal specials.

Blended Cafe Drink · Blended

White Muscat Blended

To make a White Muscat Blended, combine white muscat base, milk, and ice in a blender and process until smooth and thick. The transcript for this video does not specify precise measurements, so quantities should be adjusted to taste and desired thickness. Pour into a chilled glass and serve immediately.

Beginner

Chinese New Year Special Coffee · Iced Espresso

Burnt Orange Americano

Pull a double shot of espresso. Squeeze fresh orange juice into a serving cup, add ice, pour the espresso over, add more ice, then top with water. Finish with a sugar-coated orange wheel caramelized with a kitchen torch. The result is a tangy, refreshing Americano with a burnt caramel note.

Beginner

Holiday Coffee Drink · Stir and Layer

White Chocolate Mocha Mint

Combine a half cup of strong coffee with 45 ml of white chocolate sauce and 15 ml of fresh milk, then stir well. Froth briefly to blend and lift, then spoon or pipe the whipped mint mousse on top. This recipe is sized to make three drinks at once and works with instant coffee, cold brew, or espresso.

Beginner

Holiday Coffee Cocktail · Espresso and Steamed Milk

Christmas Wreath Latte

Pull one shot of espresso, stir in one tablespoon of white chocolate sauce, and add one ounce of white rum. Top with one cup of steamed milk and a flat layer of whipped cream, then pour green crème de menthe around the outer edge and finish with holiday holly sprinkles to form a wreath.

Beginner

Espresso Latte · Espresso + Steam

Chocolate Bunny Latte

Pull a double shot of espresso into a mug and stir in 1 oz of dark chocolate syrup until fully combined. Add 6 to 8 oz of steamed milk — mostly liquid, minimal froth — then top with whipped cream around the edges, a marshmallow Peep in the center, and chocolate shavings over the cream.

Beginner

Fall Coffee Drink · Drip Brew and Stir

Caramel Apple Cider Brown Sugar Coffee

For two servings, stir together 2 cups of brewed drip coffee, 3/4 cup of warm fresh apple cider, 2 tablespoons of caramel sauce, and 2 tablespoons of brown sugar in a pitcher until fully combined. Pour into two glasses and top each with fresh whipped cream, a drizzle of caramel sauce, and a light sprinkle of brown sugar.

Beginner

Blended Café Beverage · Blender

Cream Cheese Strawberry Shake

Add strawberry jam, cream cheese, frozen strawberries, milk, and vanilla ice cream to a blender and blend until smooth. No quantities are given in the source video — adjust each ingredient to taste. Finish with whipped cream and a fresh strawberry on top.

Beginner

Espresso Drink · Espresso and Steamed Milk

Gingerbread Cookie Latte

Pull a double shot of espresso into a preheated latte cup and stir in 3/4 oz of Monin gingerbread syrup along with a pour of Monin vanilla syrup. Top with 8 oz of steamed milk, then garnish with dessert topping and crushed gingerbread cookies.

Intermediate

Espresso Drinks · Automatic Espresso Machine

White Chocolate Peppermint Latte

Brew a latte macchiato using a super-automatic espresso machine programmed for your cup size. Stir in peppermint syrup and white chocolate sauce, then top with whipped cream. Finish with peppermint candies and chocolate sprinkles for garnish.

Beginner

Blended Coffee Drink · Blended

Peppermint Mocha Smoothie

Combine 2 shots of espresso, 1 teaspoon of peppermint extract, 1 tablespoon of sweetened cocoa powder, 1 cup of vanilla soy ice cream, 1 cup of vanilla soy milk, and 1 cup of ice in a blender and mix until smooth. The result is a creamy, pepperminty blended coffee drink you can make at home year-round.

Beginner

Summer Cafe Fruit Drinks · Build / Steep / Blend / Shave

4 Peach Drinks

All four drinks share the same peach base. The ade is built over ice with a lemon slice and carbonated water poured last to preserve fizz. The latte swaps carbonated water for milk. The iced tea steeps black tea leaves in hot water for 3 minutes, pours over a full glass of ice, then floats peach base on top. The bingsu alternates layers of shaved milk ice and yogurt sauce, finishing with a frozen peach sherbet in the center.

Beginner

Iced sparkling matcha · Whisked and layered over ice

Melon Matcha Sparkling

Whisk 100% matcha with about 50g of 70-80C water, sift it first so it does not clump. Pour aged melon (chamoe) syrup into a tall glass, add roughly twice as much unsweetened sparkling water, fill with ice, then float the matcha on top.

Intermediate About 2 days, mostly hands-off syrup aging

Fermented Tea · Live-Culture Fermentation

Kombucha

Steep 2g of whole-leaf green tea in 600ml of 95–100°C water for 10 minutes, add sugar and a live SCOBY with starter liquid, cover with a breathable cloth, and ferment at room temperature. The SCOBY cultures consume the tea nutrients and sugar to produce a tangy, carbonated drink. Keep the environment at 24–30°C to maintain balance between the yeast and bacteria.

Beginner

Holiday Coffee Drink · Vietnamese Drip (Phin Filter)

Chestnut Praline Latte

Spoon about 1 tablespoon of chestnut puree into a mug, then brew 2 tablespoons of freshly ground coffee through a Vietnamese phin filter directly over it. Fill with steaming hot milk, top with whipped cream made from 1/2 cup very cold heavy cream and 2 teaspoons powdered sugar, and finish with a sprinkle of crushed pecans mixed with turbinado sugar.

Beginner

Holiday Spiced Coffee · Drip / Filter

Christmas Coffee

Place one cup of ground coffee in your drip filter, then add 1 teaspoon of ground nutmeg, 2 teaspoons of ground cinnamon, and 3 teaspoons of ground cardamom on top. Brew as normal, pour into a mug, and finish with whipped cream and a festive garnish such as a candy cane or cinnamon stick.

Beginner

Espresso Drink · Stovetop infusion + espresso

Peppermint Mocha

Combine a sauce of 100 g cocoa powder, 200 g white sugar, 125 g water, 4 g kosher salt, and 15 ml peppermint extract. Top with espresso and a whipped cream made by steeping 30 g cacao nibs in 250 ml heavy cream for 30 to 40 minutes, then chilling overnight before whipping.

Intermediate At least 1 day (whipped cream base must chill overnight before whipping)

Autumn Cafe Specials · Espresso / Steam / Blend

Autumn Almond Cafe Drinks

Each drink uses an almond base as its flavour foundation. The Almond Latte dissolves the base in a hot espresso shot and tops it with steamed milk and a marshmallow. The Almond Choco Snow blends the base with milk and chocolate powder and is topped with gelato. The Almond Apple Cinnamon Tea Latte steams an apple cinnamon teabag directly in milk, then finishes with a small amount of almond base for sweetness. The creator does not specify gram weights or ratios for any of the three drinks.

Intermediate

Hot Chocolate · Stovetop

Italian Hot Chocolate

Combine 30g cocoa powder, 15g corn starch, and 35g sugar, then gradually whisk in 250ml milk. Heat over medium heat while stirring, add 20g chopped dark chocolate, reduce to low, and stir until dissolved and thick. Top with whipped cream made from 80g whipping cream and 5g sugar.

Beginner

Specialty Milk Drinks · Steam-blend

Sweet Potato Latte

Blend approximately 130 g of baked, peeled sweet potato with 200 g of milk and 10 g of honey. Pour the mixture into a pitcher and steam it with strong rolling circulation until the consistency thins to a latte texture. Pour into a cup and top with milk foam or whipped cream.

Intermediate

Fruit Milk Tea · Cold Build

Strawberry Milk Tea

Brew one Earl Grey or black tea bag in 50–60 g of hot water to yield about 40 g of tea after the bag is removed. Make a strawberry cheong using a 2-to-1 ratio of strawberries to sugar, then layer the cheong, strawberry fruit spread, ice, milk, and tea into a glass in that order. Stir before drinking.

Beginner

Café-Style Ginger Drinks · Steamed / Stirred / Layered

Winter Ginger Drinks

All three recipes centre on honggang syrup, available in a mild version and a spicy version. The gingerbread latte steams milk with ginger syrup and cookie syrup, then floats chocolate cream and salt on top. The raspberry ginger base requires at least one hour of refrigeration after crushing frozen raspberries with ginger syrup, lime mint syrup, and optional dried basil, then strains and serves over ice and sparkling water. The cheonggyul ginger shot layers cheonggyul citrus syrup, a briefly cooled ginger shot, and lightly whipped vanilla cream in a small espresso-style cup.

Intermediate At least 1 hour (raspberry ginger base requires minimum 1 hour refrigeration before straining)

Tea Variation · French Press Brew

Black Tea Drinks — 3 Variations

Brew black tea leaves in a French press with hot water. For London Fog, layer steamed or frothed milk with vanilla syrup or sugar and pour the tea over to create three distinct layers. For Salty Cream Black Tea, sweeten the tea with sugar and top it with salted cream; for the gelato version, skip added sweetener and place a scoop of gelato directly on the unsweetened tea.

Beginner

More recipes

Signature Cold Coffee Recipes · Cream whipping, blending, and layered assembly

3 Signature Coffee Drinks

Lavender On Cream tops cold brew (35 g) over ice (60 g) with pourable whipped cream made from a 1:2:5 ratio of sugar syrup (20 g), lavender syrup (40 g), and heavy cream (100 g). Good Morning Coconut blends coconut powder (80 g), condensed milk (40 g), milk (200 ml), and ice (300 g) with two espresso shots for two servings. Maldives Mojito assembles a mojito-base syrup (30 g), lemon juice (20 g), muscat concentrate (5 g), and sweet syrup (10 g) as a base, then layers it with ice (80 g), sparkling water (80 g), a color-changing gradient powder, and cold brew (20 g) per glass.

Intermediate

Shaken Espresso · Shake

Geisha Shakerato

Add 7–8 ice cubes and a double shot of Ethiopia Suma Geisha Natural espresso (measured to 20g) to a shaker, then add house-made bergamot roong syrup. Seal and shake vigorously, then pour 100g into a martini glass. Drink in slow, unhurried sips to experience the full floral aftertaste.

Intermediate

Specialty Hot Chocolate · Stovetop or Steam-Wand

Hot Frosty Chocolate

Combine 3 tablespoons of dark cocoa powder and 1 tablespoon (15 ml) of sweetened condensed milk with milk in an 8 oz mug. Heat on the stovetop until steaming, or use an espresso machine steam wand to steam and froth the mixture. Top with a generous amount of freshly whipped cream and dust with cocoa powder.

Beginner

Layered Iced Drink · Build / Layer

Three-Tone Blueberry Chocolate Latte

Dissolve about 1 tablespoon of unsweetened cocoa powder in roughly 4 oz of hot water for the chocolate layer. Stir together 2 oz of fresh milk and 1 oz of sweetened condensed milk for the middle layer. Build in a 16 oz ice-filled glass — blueberry puree first, then the milk mixture, then the chocolate on top — pouring each layer slowly to keep the bands separate.

Intermediate

Espresso Drink · Espresso and Steamed Milk

Cherry Garcia Mocha

Pull two shots of espresso into a glass and immediately stir in one tablespoon of fresh ground chocolate so it melts into the hot espresso. Add one tablespoon of cherry juice, pour over eight ounces of steamed milk heated to 135–140°F, and finish with chocolate shavings on top.

Intermediate

Milk-Based Boba · Built (no-blend)

Cream Milk Boba

Combine 22.5 ml each of evaporated and condensed milk with 150 ml fresh milk for a 16 oz cup, or 30 ml each with 200 ml milk for a 22 oz cup. Add flavor syrup — vanilla is specified at 15 ml (two 7.5 ml pumps); caramel and hazelnut quantities are not given in the source and should be added to taste. Stir, add approximately 100 g of golden boba pearls, fill with ice, and pour the milk mixture over.

Beginner

Cold Milk Drink · Stirred / Built

Blueberry Chocolate Lava Latte

Whisk together 2 oz sweetened condensed milk, 1 oz fresh milk, 2 scoops unsweetened dark chocolate powder, and 1 oz blueberry puree to make enough chocolate lava syrup for two drinks. For the milk tea base, brew 2 tea bags in about 180 ml of hot water to yield roughly 150 ml of tea, then stir in one scoop of non-dairy creamer. Split the syrup between two glasses, top one with fresh milk and the other with the milk tea, then add fresh grass jelly to both.

Beginner

Cafe-Style Filter Coffee · Portafilter Filter Brew

The Middle Child

Dose 20 g of coffee ground between drip and espresso settings into a paper-lined portafilter, then brew to a 180 g yield on an espresso machine — roughly 30 to 40 seconds depending on your machine's flow rate. Pour the output through a second pour-over filter for clarity and serve the approximately 6 oz result as-is, or extend it with bypass water or ice.

Intermediate

Filter Coffee · Pour-Over with Bypass Dilution

COE Bypass Pour-Over

Use 15 g of coffee and brew 225 g of water in five equal pours of 45 g at 94–97°C; drawdown completes in 2 min 30 sec to 3 min. Stir in 45–60 g of additional water after brewing to reach your preferred strength. For iced coffee, use the same 15 g dose but pour 160 g of water in four 40 g pours at 30-second intervals, then chill the output immediately over ice.

Intermediate 2 min 30 sec – 3 min brew, plus bypass dilution (hot); 2 min – 2 min 30 sec (iced)

Specialty Coffee Recipe · Layered Espresso

Salted Caramel Matcha Espresso

Sift and whisk one teaspoon (about 1 to 1.2 g) of organic matcha with a small amount of hot water until smooth and bubbly. Add salted caramel sauce to fresh milk, steam together, then pour over the matcha. Finish by floating a freshly pulled espresso shot on top.

Intermediate

Espresso Cocktail · One-Touch Espresso Machine

Funky Monkey Latte

Pour 1 oz chocolate syrup, 1 oz going bananas syrup, and 1 oz rum into a glass. Dispense one shot of espresso and steamed milk over the syrups using an espresso machine set to a latte program. Stir gently to incorporate the syrups and optionally finish with whipped cream and a syrup drizzle.

Beginner

Milk Tea & Boba · Mix and layer

Ube Fudge Boba Latte

Stir 20 g of 100% purple sweet potato powder into 300 ml of condensed milk until you have a thick, sticky fudge. Layer freshly cooked purple tapioca pearls and compacted crushed ice in your cup, pour in milk, then spoon approximately 60 g of fudge on top for a 12-ounce serving. The fudge should hold its shape on the surface rather than cascading down the sides.

Beginner

Thai Iced Drink · Build

Thai Sala Italian Soda

Add 1 oz of sala syrup to an ice-filled glass. If you want it a bit sweeter, add half an ounce of golden sugar syrup. Top with plain soda water — the creator recommends soda water over 7up, which is too sweet — then garnish with a lemon slice and serve with a straw.

Beginner

Iced Coffee Drink · Espresso or Instant Coffee

Brown Sugar Grass Jelly Latte

Place two scoops of unsweetened fresh grass jelly and brown sugar syrup into a 22 oz cup, then pour in 3 oz (90 ml) of evaporated milk over ice. Top with either a 3 oz (90 ml) lungo pulled from 20 g of espresso-roast beans, or 1 tablespoon of instant coffee fully dissolved in 3 oz of hot water.

Intermediate

Iced Sparkling Coffee · Espresso Poured over Soda

Cafe La Shower

Fill a glass with ice, pour in 200 ml of clear sweet soda, then pour a single espresso shot directly over it. A double shot is too bitter; one shot gives the best balance. The result looks like an iced Americano but tastes like a lightly coffee-flavored cola.

Beginner

Cold Drinks / Bottled Beverages · Stovetop Batch Brew

Bottled Mocha

Dissolve 80 g of instant coffee along with Milo, non-dairy creamer, and sugar in boiling water, then stir in one can of evaporated milk and one can of condensed milk. Taste and adjust before cooling. Pour into 500 ml bottles and refrigerate; the batch yields eight 500 ml bottles and keeps for up to one week chilled.

Beginner

Iced Tisane Variation · Cold Build

Chamoe Iced Tea

Shake the chamoe base well, pour it into a glass with mangosteen juice, fill with ice and purified cold water leaving room at the top, then pour hot-brewed cherry-herb tea over the ice to finish. The creator does not specify quantities, adjusting each component to personal taste and preferring a less sweet result than the commercial inspiration.

Beginner

Specialty Coffee / Pour-Over · Chemex Pour-Over

Fruity Bonbon

Grind 20g of Fruity Bonbon to a medium setting (Comandante grinder: 27–28 clicks) and brew on a Chemex with water at approximately 93°C at a 1:15 ratio (300g total water). Bloom with 60g, wait 40 seconds, pour 120g, wait another 40 seconds, then pour the final 120g and let it drain.

Intermediate

Bottled Milk Tea · Stovetop Set

Panna Cotta Milk Tea

Split two cups (360ml total) of fresh milk in half. Bloom agar agar powder in one half for 10 minutes, heat the other half and dissolve the sugar into it, then combine and cook for 1 minute. Add vanilla, strain into heat-resistant bottles at about 50g each, and refrigerate at least 4 hours before topping with Thai milk tea brewed from 60g of Thai tea steeped in 2 liters of hot water, finished with 1.5 cups of milk syrup.

Beginner About 4 hours 15 minutes minimum (10–15 min active cooking plus at least 4 hours setting)

Iced Espresso Drink · Espresso with Spiced Cold Foam

Golden Spice Latte

Fill a 12 oz cup with ice, add 120 ml of dairy milk and up to 10 ml of sugar syrup, then pour in espresso shots. Crown the drink with a cold foam made from 15 ml light cream, 15 ml milk, and 1/4 teaspoon of a golden spice blend. The blend itself is equal parts turmeric and cinnamon, half as much ginger, and a dash of black pepper.

Intermediate

Flavored Espresso Latte · Espresso + Steamed Milk

Banana Nut Bread Latte

Pull one shot of espresso and steam 6 oz of milk. Add the espresso and 1 oz of banana nut bread syrup to a glass, pour in the steamed milk, and stir to combine. Finish with whipped cream and a sprinkle of crushed nuts.

Beginner

Vietnamese Iced Coffee · Espresso

Vietnamese Condensed Milk Iced Espresso

Add condensed milk to a glass of ice, pull a shot of espresso over it, then stir in a small pour of milk for the lean build. For the latte variation, use more milk and add a whipped cream cap. Both builds are served iced only — no hot version is offered.

Beginner

Iced Green Tea Latte · Whisk and layer

Brown Sugar Green Tea Latte (Matcha and Hojicha)

Whisk 2 teaspoons (about 3.4 g) of matcha with 30 ml of water, then add 15 ml of golden sugar syrup and 4 oz of fresh milk. For hojicha, whisk 4 teaspoons (about 7 g) with 30 ml of room-temperature water, then stir in 45 ml of milk syrup, 15 ml of golden sugar syrup, and 2 oz of fresh milk. Both drinks are assembled in a 16 oz cup over mini boba pearls and finished with chilled frothed-milk foam brûléed with brown sugar.

Intermediate

Espresso Specialty Drink · Espresso with Steamed or Iced Milk

Sea Salt Caramel Latte

Combine equal parts fresh milk and heavy whipping cream with 1/4 teaspoon sea salt and froth into a pourable cream that will float on the drink. For the hot version pull about 40 g of espresso and pour over steamed milk in a 12 oz cup, then top with the sea salt cream, cover generously with brown sugar, and torch to caramel. The iced version uses 45–60 ml of espresso layered over ice, milk, and a combination of sweetened condensed milk and evaporated milk, finished the same way.

Beginner

Iced Espresso Latte · Assembled / Iced

Black Glazed Latte

Add condensed milk to a cup, stir in a shot of espresso, then add ice and milk. Sweep chocolate sauce around the inside rim of the glass. Float a lightly whipped salted cream foam on top, then finish by sifting finely crushed instant coffee powder through a fine mesh sieve over the foam.

Intermediate

Flavored Latte · Vietnamese Drip Filter

Oatmeal Cookie Latte

Combine about 2 tablespoons of medium-to-fine ground coffee — a blend of dark roast and hazelnut roast — with half a teaspoon of ground cinnamon in a Vietnamese coffee filter, tamp, and brew with hot water. Once brewed, stir in brown sugar and a small amount of vanilla extract to taste. Finish with oat milk for a latte that tastes remarkably like an oatmeal cookie.

Beginner

Espresso Milk Drink · Freestyle Milk Pour

Latte Art

Hold the cup and pitcher like an orchestra conductor, keep your body still, and tilt both hands simultaneously so the cup never overflows. Fill the cup to approximately 80 percent capacity before drawing. For a right-handed barista, the left hand carries roughly 70 to 80 percent of the work.

Intermediate

Decaf Espresso · Freeze-and-Grind Single-Dose

Frozen-Portion Decaf Espresso

Dose 19 g of frozen decaf beans, grind immediately, and pull a 36 g shot in approximately 29 seconds. To reduce bitter fines, catch the grounds in a paper cup first — static cling traps the finest particles on the walls — then transfer to the portafilter before tamping.

Intermediate

Infused Milk Latte · Cold Steep

Cereal Milk Latte

Combine 1.5 cups of strongly flavored cereal with 1.5 cups of cold whole milk and steep for at least 15 minutes, stirring partway through. Strain through a sieve to remove the solids, then use the infused milk as the base for an espresso latte. Fruity and chocolate cereals release bold flavor at cold temperatures and do not require pre-toasting.

Beginner 20 minutes or more

Fruit Drinks · Blended, Simmered, Built

Cherry Three Ways

Pit fresh cherries, blend them, and pour slowly over a condensed-milk milk base for the latte. For the juice, simmer whole unpitted cherries with water and sugar for roughly 10 minutes, mash, boil 5 minutes more, then strain. Build the cherry coke by layering lemon syrup liquid, ice, and chilled cherry juice, piling 7–8 whole cherries on top, and serving the cola bottle on the side.

Beginner 15–20 minutes active for the juice base; latte and coke assemble in minutes once components are ready

Cold Beverage · Cold Steep

Watermelon Hibiscus Sparkling

Cold-steep 2 hibiscus tea bags in 500 ml of cider for at least 10 hours to make the sparkling base. Fill a serving cup with 1-2 cm diced watermelon cubes (over ice for cafe service), then pour the hibiscus cider over the fruit. The result is sweet, floral, and refreshing — the creator compares it to a classic Korean hwachae, or fruit punch.

Beginner 10 hours or more (mostly hands-off cold steep)

Espresso Drink · Espresso

Turtle Mocha

A Turtle Mocha is made with a double shot of espresso, 8 oz of steamed milk, and 3/4 oz each of chocolate and caramel syrup. The syrups go in the bottom of the glass first, steamed milk is poured over and stirred in, the espresso shot follows, and the drink is finished with reserved froth and a drizzle of both syrups on top.

Beginner

Blended Fruit Drink · Blend

Apple Yogurt Drink

Make the apple cheong by layering thinly sliced apples and sugar in a 1:1 ratio with fresh lemon juice (1 lemon per 2 apples), then refrigerate for about 1 week. To assemble the drink, combine milk, yogurt powder, apple cheong with its pulp, and ice in a blender and blend until smooth.

Beginner About 1 week (cheong maturation) plus a few minutes active prep to blend

Espresso Drinks · Espresso-based

Americano and Latte

Use 18–18.5g of coffee and pull 34–38g of espresso in 24–33 seconds. For iced Americano, dilute with 4.5–5x the espresso yield in water; for hot Americano, use 6.5x (approximately 230–250g). For hot latte, pre-measure cold milk at 5x the espresso yield before steaming and use all of it.

Intermediate

Brewed Coffee · Pour-Over / Hand Drip

Pour-Over Coffee

Grind 20g of light-to-medium roast coffee to a medium-coarse particle size (900–1000 microns), then brew with 300g of 92°C water in four stages: a 60g bloom at 0:00, then pours to 140g at 0:30, 220g at 1:00, and 300g at 1:30. The drawdown should finish between 2:00 and 2:30 and must not exceed 3 minutes total.

Beginner Under 3 minutes active brew

Iced Cold Brew · Cold Brew + Brulee Torch

Creme Brulee Cold Brew Coffee

Combine 3 oz cold brew concentrate with 2 oz plain water and, if desired, 1.5 oz sugar syrup. Pour over ice, spoon on cream cheese foam, cover with brown sugar using a brulee ring, and torch until caramelized.

Intermediate

Cold Espresso Drinks · Espresso over ice with cold milk

Iced Latte

Pull espresso shots, add ice to a serving glass, measure cold milk carefully, and combine. The transcript does not state gram weights or a fixed ratio, but it is clear that coffee concentration must be strong enough to remain perceptible through the milk — samples where the milk completely masked the coffee were rated poorly.

Beginner

Seasonal layered drink · Layered, no espresso machine

Black Sesame Matcha Latte

Smear black sesame paste around the inside of the cup, then make a black sesame milk by stirring paste with condensed milk and milk. Add ice, pour the milk in, and top with matcha cream whipped stiff enough to hold its shape. The creator gives no exact measurements, so adjust to taste.

Beginner

Iced Korean Dessert Drink · Blended

Red Bean Cup Bingsu

Blend milk, ice, condensed milk and ice cream powder into a coarse milk ice, then layer it in a cup with sweet red bean, granola, vanilla ice cream and a condensed milk drizzle. The transcript gives no gram weights; build to taste and grind the ice only until the grains are still chewable.

Intermediate

Cafe Tea Variations · Hot-brew, flash-chill, build

Oolong Signature Tea

Brew one oolong tea bag with about 160 g of just-boiled (100°C) water and steep until the leaves fully unfurl. Flash-chill over roughly 120 g of ice, then build with two fruit cheongs or a light whipped cream. Oolong doesn't cold-brew well, so always brew hot and chill on ice.

Intermediate About 10 to 30 minutes

Tea Latte · Sift and whisk

Matcha Latte

Sift your matcha powder to break up clumps, whisk it with a little hot (not boiling) water until smooth and frothy, then combine with milk over ice or hot. Choose pure 100% matcha if you want to control sweetness yourself, or a pre-sweetened matcha latte powder for a ready-sweet drink. The source video does not specify exact gram weights or temperatures.

Beginner

Layered iced espresso · Layered build, no shake

Orange Coffee

Melt an orange-flavored ice cream into a syrup-like liquid and pour it into a small glass. Add espresso so the layers form naturally, then top with a separately melted cream-style ice cream. No exact weights or ratios are specified — work by feel and by the look of the layers.

Beginner

Low-Sugar Coffee · Build and float cream

Vanilla Cream Cold Brew

Stir a little water and low-sugar hazelnut syrup into cold brew concentrate, then float loosely whipped unsweetened cream flavored with low-sugar vanilla syrup on top. The creator does not give exact gram amounts; the syrups are allulose-based, so the drink stays low in sugar.

Beginner

Winter Hot Drink · No-cook, steeped & steamed

Vin Chaud

Steep a wine-colored tea such as purple carrot tea in hot water, lift out the bag, then stir in a ready-made vin chaud fruit-and-spice base. If the base is cold, steam it hot with an espresso machine steam wand, then rim the cup with lemon and black sugar and garnish with fresh fruit, a cinnamon stick, and star anise. The transcript gives no specific weights, temperatures, or steep times.

Beginner

Viral pistachio dessert · Roast, fill, freeze and wrap

Dubai Chewy Cookie

Roast the kataifi at 170°C for about 15 minutes (or pan-fry until golden) to drive off oil, then mix it warm with 100% pistachio paste — roughly 150% of the kataifi weight for fried vermicelli-style kataifi, or about 200% for thicker baked kataifi. Add pistachio spread at about 10% of the paste weight to adjust sweetness, portion into ~30 g pieces, and freeze at least 1 hour before wrapping in a marshmallow shell.

Advanced At least about 1 hour 15 minutes, plus freezing

Signature Coffee · Espresso base, stirred and floated

Green Tea Espresso Signature

Build a clear base by stirring cold-brewed green tea (100 g) with allulose (40 g), mango syrup (10 g) and white balsamic (15 g) over plenty of ice, then strain it into a small glass. Emulsify a fresh espresso shot with an immersion blender or milk frother until pale, float it on the base, garnish with a candied kumquat on a cocktail pick, and stir about 20 times before drinking.

Advanced About 35 minutes including cold brew

Korean shaved-ice dessert · Blend & freeze the ice ahead

Cup Bingsu

Make a milk-ice base ahead of time by blending milk, condensed milk, fresh cream, milk powder, ice and a little water, then freezing it in a shallow tray. To serve, shave the frozen milk ice with a fork into a low wide cup and add red bean, cereal, bingsu rice cakes, ice cream and a drizzle of condensed milk. Final assembly takes about a minute.

Intermediate About 1 minute to assemble (milk ice frozen ahead)

Signature Coffee · Iced, layered, build over ice

Applicano

Fill a glass with ice, pour in 180 g of apple juice, then add a single espresso shot (pulled as a double-shot volume, but using only one shot's worth) over the top for a layered look. Stir fully before drinking. If you add extra espresso, balance the lost sweetness with about 5 g of sugar syrup.

Beginner

Iced specialty drink · Iced espresso with housemade pistachio cream and chocolate sauce

Chocolate Pistachio Drink

Make a pistachio cream from 100% pistachio paste with cream, milk, mascarpone, condensed milk and a pinch of salt, then a dark-chocolate sauce from 53% dark chocolate and 100% cocoa powder. Rim a cup with chocolate-coated crushed kadayif, mix 40 g chocolate sauce with 80 g milk over ice, add 40 g pistachio cream, and pour 25 g espresso down the side.

Advanced

Signature coffee · Milk washing

Clear Latte

Combine fruity espresso with milk, then add lemon juice or food-grade citric acid to drop the milk's pH from about 6 toward 5 so it curdles. Filter the mixture through a paper filter or cheesecloth until the liquid runs clear, then serve over ice sweetened with syrup.

Intermediate About 1 hour

V60 · Hario V60

Wendelboe-style Yirgacheffe

A Hario V60 method modeled on Tim Wendelboe's publicly documented technique. Light Nordic roasting + a clean Yirgacheffe = the tea-clear cup his Oslo roastery is known for. Works with any light-roasted washed Ethiopian lot.

3:00

V60 · Hario V60 (4:6 method)

Kasuya 4:6 method

The 4:6 method, modeled on Tetsu Kasuya’s publicly documented technique — the recipe he won the 2016 World Brewers Cup with. Five pours split 40/60: the first 40% of the water tunes sweetness and acidity, the last 60% tunes strength. A coarse grind makes it forgiving and repeatable.

3:30