Want to make a professional-grade specialty coffee at home? This article systematically organizes the basic techniques for making espresso and provides detailed recipes and steps for 37 classic specialty coffees. From the basic ESPRESSO to latte, mocha, cappuccino, and then to specialty drinks like Turkish coffee and Irish coffee, each one covers the required ingredients, preparation method, and key points to note. Whether you are a coffee novice or a seasoned enthusiast, you can find a preparation plan that suits you. We especially recommend Front Street Coffee's high-quality beans to help you easily enhance the coffee flavor.
Specialty Coffee Recipes:
1. Espresso——ESPRESSO
Ingredients: stovetop espresso maker, dark roast coffee beans, extremely fine grind 6-8 grams.
Method: Pour an appropriate amount of boiling water into the lower pot, put the coffee grounds into the coffee basket and tamp them firmly, tighten the upper and lower pots together and heat, wait for the water to rise into the upper pot, wait a moment, and it is ready to serve.
2. Caffe Latte——CAFFE LATTE
Ingredients: 1 small cup ESPRESSO, 2-4 cups hot milk.
Method: Add 2-4 or even 6 portions of nearly boiling milk directly to hot ESPRESSO, and serve.
Note: Use a taller mug to serve. You can use a whisk to froth the milk; substituting milk makes it an American-style latte.
3. Cafe Mocha——CAFE MOCHA
Ingredients: 1 portion ESPRESSO, 1 portion milk, 1 portion hot chocolate, a little chocolate powder.
Method: Add ESPRESSO, hot chocolate, and frothed milk to a mug in sequence, sprinkle a little chocolate powder, and serve.
Note: A mug with slightly slanted walls is most suitable for serving mocha.
4. Cafe au Lait——CAFE AU LAIT
Ingredients: 1 portion ESPRESSO, 1 cup hot milk.
Method: Froth the hot milk and set aside, pour the hot milk and ESPRESSO simultaneously into a bowl-shaped cup, decorate the coffee surface with milk foam, and serve.
Note: A large bowl-shaped cup; this is the French version of latte.
5. Espresso Macchiato——ESPRESSO MACCHIATO
Ingredients: 1 portion ESPRESSO, milk.
Method: Froth the milk, add it to warm ESPRESSO, two large spoonfuls, forming an ice cream cone shape, and serve.
Note: Use a common porcelain coffee cup and saucer.
6. Vienna Coffee——VIENNA COFFEE
Ingredients: 1 portion hot coffee, a little fresh cream, a little chocolate powder, white sugar.
Method: Place white sugar at the bottom of the coffee cup, pour in hot coffee, decorate the surface with a spoonful of cream, sprinkle a little chocolate powder, and serve.
Note: Also known as "single-horse carriage"; no stirring needed.
7. Holland Coffee——HOLLAND COFFEE
Ingredients: 1 portion prepared Vienna coffee, an appropriate amount of chocolate syrup.
Method: Drizzle a little chocolate syrup on the surface of the Vienna coffee, and serve.
Note: Porcelain cup and saucer, with a taller cup body.
8. Honey Coffee——HONEY COFFEE
Ingredients: 1 portion coffee, 2 spoonfuls honey.
Method: Add honey to the coffee, stir until melted and evenly blended, and serve.
9. Marshmallow Coffee——MARSHMALLOW COFFEE
Ingredients: 1 portion coffee, 2-3 marshmallows, a little brandy.
Method: Float the marshmallows on the coffee, sprinkle a little brandy, and serve.
10. Mocha Java——MOCHA JAVA
Ingredients: 1 portion coffee, a little cocoa liqueur, an appropriate amount of chocolate and milk, half a cup chocolate syrup, a little whipped cream.
Method: Pour the coffee, hot milk, and chocolate syrup into a cup and stir evenly, pour in the cocoa liqueur and continue stirring, squeeze in whipped cream, sprinkle a little shaved chocolate, and serve.
11. Irish Mist Coffee——IRISH MIST COFFEE
Ingredients: 1 portion coffee, Irish whiskey or mint liqueur, whipped cream.
Method: Add a little Irish whiskey or mint liqueur to strong coffee, float a little whipped cream on top, and serve.
12. Turkish Coffee——TURKISH COFFEE
Ingredients: Turkish long-handled pot (pot-shaped), 8 grams medium-roast coffee beans, 130 ml water, an appropriate amount of granulated sugar.
Method: Put the coffee and sugar into the pot, add water, heat directly over fire, remove from the heat source when it boils, repeat three times, let it settle, then pour into a cup, and serve.
Note: The coffee beans are not ground into powder; the brewing pot is a Turkish long-handled pot. You can use the residual pattern at the bottom of the cup for fortune-telling: a ring shape means good days, you should be fearless and succeed smoothly; a half-ring shape means calm waters, no need to force things; a crescent shape means minor troubles, and you need to be decisive; a block shape means things are not very smooth; an irregular shape means excitement, but you need to guard against accidents.
13. Cafe Borgia——CAFE BORGIA
Ingredients: 1 portion hot coffee, chocolate syrup, an appropriate amount of Cointreau, orange peel, chocolate flakes, whipped cream.
Method: Add chocolate syrup and Cointreau to hot coffee, stir, float an appropriate amount of whipped cream on top, decorate with thinly sliced orange peel, sprinkle a little chocolate powder, and serve.
14. Cappuccino——CAFE CAPPUCCINO
Ingredients: 120 ml coffee, 30 ml whipped cream, cinnamon powder, orange peel, 1 cinnamon stick.
Method: Use slightly astringent coffee, float whipped cream on top, sprinkle cinnamon powder on the cup, place a little orange peel on the cream, include a cinnamon stick for stirring, and serve.
15. Cafe Pompadour——CAFE POMPADOUR
Ingredients: 120 ml coffee, 10 ml Cointreau, a little nutmeg powder, 30 ml whipped cream, a little sugared lilac.
Method: Use slightly strong coffee, add Cointreau and nutmeg powder, float whipped cream, decorate with lilac, and serve.
16. Cinnamon Coffee——CINNAMON COFFEE
Ingredients: 1 portion coffee, 2 spoonfuls marmalade, 1 cinnamon stick.
Method: Put the marmalade into the cup first, pour in the coffee, stir with the cinnamon stick, and serve.
17. Cafe con Gelato——CAFÉ CON GELATO
Ingredients: 60 ml ESPRESSO, 100 g vanilla ice cream.
Method: Pile the vanilla ice cream in a cup, pour in the espresso, serve in a porcelain container, and it is ready.
18. Cafe Amaretto——CAFÉ AMARETTO
Ingredients: 1 portion hot coffee, a little granulated sugar, a little white rum, a little toasted almond flakes, 1-2 almonds.
Method: Stir the coffee and sugar, add white rum and stir, add almond flakes, place almonds on the coffee saucer, and serve.
19. Cafe Walnut——CAFÉ WALNUT
Ingredients: 1 portion hot coffee, 1 cup milk, a little sherry, whipped cream, a little toasted walnuts.
Method: Pour the milk and coffee into a cup, add a little sherry, float whipped cream on top, sprinkle walnuts for decoration, and serve.
20. Irish Coffee——IRISH COFFEE
Ingredients: 1 portion hot coffee, a little Irish whiskey or mint liqueur, a little white sugar, a little cream, Irish-specific coffee apparatus and cup.
Method: Add sugar and alcohol, heat the special coffee cup over an alcohol lamp to melt the sugar, pour in hot coffee, top with a layer of fresh cream, and serve.
Note: When heating, be careful not to let the cup crack; during the process, you can ignite the whiskey, producing a blue flame.
21. Brandy Flame Coffee
Ingredients: 1 portion hot coffee, 1 lemon, a little brandy.
Method: Adjust the sweetness of the hot coffee, peel the lemon zest into a spiral shape and soak it in brandy, ignite the lemon peel with fire, quickly place it on the edge of the coffee cup, and serve.
22. Orange Tequila Coffee
Ingredients: 1 portion hot coffee, 10 g-25 g tequila, 1 orange.
Method: Add tequila to hot coffee, cut the orange peel into various shapes for decoration, and serve.
23. Cafe Valencia——CAFÉ VALENCIA
Ingredients: 1 portion coffee, 1 cup milk, a little Cointreau liqueur, lemon peel, cinnamon powder.
Method: The coffee should be rather strong; pour in hot milk, float shredded lemon peel with Cointreau liqueur into the milk coffee, sprinkle in cinnamon powder, stir, and serve.
Note: The alcohol should soak the lemon peel for a period of time.
24. Rum Cafe au Lait——RUM CAFÉ AU LAIT
Ingredients: 1 portion latte, 1 cup milk, a little Kahlúa (coffee liqueur), a little white rum, whipped cream, orange juice, orange peel, fine granulated sugar.
Method: Put 10 cc Kahlúa, 10 cc white rum, and 5 g fine granulated sugar into a cup, stir evenly, add coffee and milk, float whipped cream on top, add orange juice, decorate with orange peel, and serve.
25. Cafe Royal——CAFÉ ROYAL
Ingredients: 1 portion coffee, 1 sugar cube, a little brandy, 1 special spoon for cafe royal.
Method: Place the special long sugar-cube spoon on the cup, soak the sugar cube in brandy, ignite, and serve.
Note: After the sugar cube dissolves and the flame goes out, put it into the coffee and stir.
26. Cafe Bourgogne——CAFÉ BOURGOGNE
Ingredients: 1 portion coffee, 2 spoonfuls red wine, an appropriate amount of cream, a little pomegranate syrup.
Method: Put red wine and a little pomegranate syrup into a coffee cup, add red wine to the cream, whip it into foam, float it on the coffee, and serve.
Note: Burgundy is the hometown of red wine; choosing a good red wine is key.
27. Kahlúa au Lait——KALUA AU LAIT
Ingredients: 1 portion iced coffee, a little Kahlúa, 1 cup milk.
Method: Put the Kahlúa, coffee, and milk into a blender and blend, pour into a cup, add crushed ice, and serve.
Note: Choose an atmospheric glass.
28. Mazagran——MAZAGRAN
Ingredients: 1 portion coffee, 2 spoonfuls red wine, granulated sugar, 1 slice lemon, 1 cinnamon stick.
Method: Put granulated sugar into a cup, pour in coffee and stir evenly, add warm red wine, float a slice of lemon on top, include a cinnamon stick, and serve.
Note: A cocktail-style coffee; do not use a glass.
29. Viro Cappuccino——VIRO CAPPUCCINO
Ingredients: 1 portion iced coffee, a little red wine, an appropriate amount of whipped cream, a little cinnamon powder.
Method: Shake the iced coffee and red wine evenly, gently place cream on top to form two layers of color, sprinkle cinnamon powder for decoration, and serve.
Note: Use a glass.
30. Cappuccino Crushed Ice——CAPPUCCINO
Ingredients: 1 portion iced coffee, 1 cup mint liqueur, fresh cream, a little crushed ice, 2 chocolate sticks.
Method: Pour the iced coffee, mint liqueur, cream, and finely crushed ice into a shaker (SHAKE) and shake evenly, pour into a cup, decorate with chocolate shavings or chocolate sticks, and serve.
Note: Use a cocktail glass. Personally, I like not using chocolate and adding a bit of cigarette ash; it feels very atmospheric.
31. Vanilla Orange Coffee
Ingredients: 1 portion hot coffee, 1 cup concentrated orange juice, half a spoonful vanilla extract, an appropriate amount of sugar, half an orange.
Method: Add an appropriate amount of orange juice to the coffee, add vanilla extract, mix in sugar, cut a slice of orange for decoration, and serve.
32. Rose Coffee
Ingredients: 1 portion hot coffee, an appropriate amount of fresh cream, 3-5 dried roses.
Method: Place cream on the coffee, with the cream in an ice-cream shape, sprinkle crushed rose petals, and serve.
33. Ginger Coffee
Ingredients: 1 portion hot coffee brewed from light-roast coffee beans, an appropriate amount of rock sugar, 2-3 slices ginger.
Method: Stir rock sugar into the coffee, add ginger slices, and serve.
34. Matcha Coffee
Ingredients: 1 portion coffee brewed from dark-roast coffee beans, fresh cream, a little matcha powder.
Method: Float fresh cream on the coffee, sprinkle an appropriate amount of matcha powder, and serve.
Note: Matcha powder produced in Japan is most suitable; if unavailable, Chinese green tea powder can be used as a substitute.
35. Jelly Coffee
Ingredients: 1 portion sweetened iced coffee, 2 jellies, 2 cherries, 2 orange slices.
Method: First place the jelly at the bottom of the cup, pour in iced coffee, add crushed ice as desired, decorate with cherries and orange, and serve.
Note: Use a glass; insert the cherries and orange slices on the rim of the cup.
36. Cafe de Citron——CAFÉ DE CITRON
Ingredients: 1 portion American-style latte, 1 slice lemon, an appropriate amount of pomegranate syrup.
Method: Pour pomegranate syrup into the coffee, half-soak the lemon slice in the coffee, and serve.
37. Ice Coffee——ICE COFFEE
Ingredients: 1 portion coffee, 2-3 ice coffee cubes or ice cubes.
Method: Pour coffee into an ice cube tray in advance and freeze into ice cubes, put them into the coffee, and serve.
Note: Use a glass.
The above content is compiled by CoffeeHunters, a coffee news website.
