NESPRESSO RECIPES

In a shaker, pour 10ml of vanilla syrup, 1 squeezed Lime wedge, 50ml of Pineapple juice and 40 ml of Pisco

Strain and pour the mix into the Festive Glass. Rinse your shaker. Add 3 ice cubes (30g each) to the shaker and close it tightly. Shake the shaker vigorously for 10 seconds.

Brew 2 capsules of Unforgettable Espresso directly into the shaker, add 2 ice cubes, close tightly, shake vigorously for 15 seconds, and pour gently over the mixture with a spoon.

Optional: To garnish, sprinkle a pineapple piece with brown sugar, caramelize it using a culinary torch, and then pin itto the glass rim. Finally, stick the 2 leaves on the pineapple piece.

Extract 230ml of Flavoured Almond Croissant Coffee into the Festive Mug (or equivalent). Take off some extra crema if necessary.

Pour 100 ml of milk 1.5% directly into your Nespresso Barista device or your Aeroccino 4. 

Close the lid, select the “Latte Macchiato” recipe on the device and press the start button. 

Pour the hot milk and foam in the Mug. Spray with Orange Blossom water. 

Sprinkle 4 grams of Nespresso Brown Sugar over it and use a culinary torch to caramelize it “façon crème brûlée”.

To finalize, spray some Orange Blossom over the foam and display a whole almond as a garnish.

In a shaker, pour 10ml of vanilla syrup, 1 squeezed Lime wedge, 100ml of Pineapple juice and 1 pinch of Ginger Powder.

Strain and pour the mix into the Festive Glass. Rinse your shaker. Add 3 ice cubes (30g each) to the shaker and close it tightly. Shake the shaker vigorously for 10 seconds.

Brew 2 capsules of Unforgettable Espresso directly into the shaker, add 2 ice cubes, close tightly, shake vigorously for 15 seconds, and pour gently over the mixture with a spoon.

Optional: To garnish, sprinkle a pineapple piece with brown sugar, caramelize it using a culinary torch, and then pin itto the glass rim. Finally, stick the 2 leaves on the pineapple piece.

Prepare the whipped cream by placing 250ml of cold cream (35%) and one ampoule charger whipper into a 0.5L whipping siphon, then shake vigorously.

In the Festive Mug (or similar container), put 20g of peanut butter and prepare 230ml of Peanut and Roasted Sesame Flavour.

Add the prepared whipped cream on top of the coffee.

Garnish it with toasted sesame seeds and honey on top.

ADD ICE AND WATERMELON

1. Put 6 ice cubes (30 g each) and a few cubes of watermelon into a large Barista recipe glass.
   

ADD SUGAR AND MINT LEAVES

1. Add in 15 ml of cane sugar syrup and add 6 fresh mint leaves, then top with 150 ml of sparkling water. Stir gently.
   

BREW THE COFFEE

1. With the Nespresso Barista device: add 1 ice cube (30 g) into the Barista device and then brew 80 ml of Barista Creations Juicy Watermelon Over Ice over the top. Close the lid and select the “Iced Nitro” or “JUICYWATERMELON FIZZ” recipe, then press the start button
   
2. By hand: add 1 ice cube (30 g) into a shaker and then brew 80 ml of Juicy Watermelon Over Ice over the top. Close the lid and shake vigorously.
   

SERVE AND ENJOY

1. Pour it gently into the glass, over the mixture.
   

PREPARATION

1. Place 1 ice cube (30g) into your Barista device, then brew 40 ml of Barista Creations Freddo Intenso over it. Close the lid, choose the “Iced Nitro” recipe and press the start button.
   

ADD HONEY, WATER & MATCHA

1. In a separate glass or mixing bowl, add 10 gr of honey, 30 ml of hot water and 1 gr of Matcha powder. Stir vigorously until evenly combined.
   

ADD ICE

1. Into a Recipe glass, add the matcha mixture, 4 ice cubes (30g each), and a branch of fresh mint.
   

ADD SOY MILK

1. Pour in 90ml of Soy milk.
   

BREW COFFEE

1. Pour the iced coffee over it and top with a fresh sprig of mint.
   

PREPARATION

1. With the Barista Device: put 1 ice cube (30g) into your Barista device. Brew 40ml of Freddo Intenso, close the lid, select the “Iced Nitro” recipe and press the start button. // By hand : in a shaker, add 1 ice cube (30g) then extract 40ml of Freddo Intenso. Close the lid and shake vigorously.​
   

ADD ICE CREAM

1. Into a Small Barista Recipe Glass, put 2 scoops of vanilla ice cream.​ Pour the coffee mixture over it.​
   

Pour 100ml of milk into Aeroccino 4 and froth for cappuccino

Brew espresso directly into Vertuo Lungo Cup

Pour prepared milk foam on top of espresso into Vertuo Lungo Cup

ADD VANILLIA SYRUP

1. Add 20 ml of vanilla syrup in the Vertuo Mug.
   

ADD MILK

1. Pour 50 ml of 1.5% fat milk at room temperature (or cold) in the mug.
   

BREW COFFEE

1. Brew a Bianco Forte for milk capsule 230 ml directly into the coffee mug.
   

GARNISH

1. Garnish with shaved almond on top.
   

ADD MILK

1. Pour cold milk directly into the Nespresso Aeroccino device (up to highest level). Close the lid, press briefly the hot milk button.
   

ADD CHESTNUT CREAM

1. Add Chestnut cream in the bottom of the Vertuo Coffee Mug. Pour the hot milk over the chestnut cream.
   

ADD FROTHED MILK

1. Pour again cold milk directly into the Nespresso Aeroccino device (up to lowest level). Close the lid, press briefly the froth milk button. Pour the frothed milk in the cup.
   

BREW COFFEE

1. Brew a Bianco Piccolo for milk capsule 40 ml directly into the Vertuo coffee mug.
   

ADD GARNISH

1. Garnish with shaved dried coconut on top.
   

ADD MILK AND SPICES

1. Add curcuma powder in the Barista medium cup. Pour the hot foam on top and stir to obtain a yellow foam.
   

CREATE THE FROTHED MILK

1. Pour cold soy/oat plant-based barista directly into the Nespresso Aeroccino device (up to the lowest level). Close the lid, press briefly the froth milk button.
   

BREW COFFEE

1. Brew a Bianco Piccolo for milk capsule 40ml directly into the barista cup.
   

ADD GARNISH

1. Garnish with agave syrup and cinnamon on top.
   

PREPARE THE MILK

1. First, pour 100 ml of 1.5% milk directly into the Nespresso Barista device. Close the lid, select the “Latte art” recipe on the device and press the start button.
   

ADD THE CHOCOLATE

1. Put 2 Dark Salted Caramel Chocolate Nespresso in a bottom of a cappuccino view cup.
   

BREW COFFEE

1. Extract 40ml of espresso Scuro over it. Stir and pour the hot milk into the cup and design a figure with a stick on the top of the foam.
   

PREPARE THE FROTHED MILK

1. First, pour 250 ml of 1.5% milk directly into the Nespresso Barista device. Close the lid, select the “Latte art” recipe on the device and press the start button.
   

ADD HONEY

1. Add 20 gr honey to the vertuo alt mug and add the frothed milk
   

BREW COFFEE

1. Extract 40ml of espresso Scuro over it. Stir and pour the hot milk into the cup and design a figure with a stick on the top of the foam.
   

ADD GARNISH

1. Garnish with fresh pine nuts and honey on top.
   

PREPARATION

1. Sprinkle some cinnamon powder, fresh nutmeg and 1 clove into a Lungo Cup.
   

ADD SUGAR

1. Add one stick of white sugar (4 g).
   

BREW COFFEE

1. Extract 110 ml of World Explorations Stockholm Lungo into the Lungo Cup.
   

TIP

1. You can put all the spices in a paper tea bag.
   

PREPARE THE MILK

1. Pour 150 ml of 1.5% milk directly into the Nespresso Barista device. Close the lid, select the “Latte Macchiato” recipe on the device and press the start button.
   

BREW COFFEE

1. Place a Chinese green tea bag into a View Recipe Glass and extract 110 ml of World Explorations Shanghai Lungo over it. Leave to infuse for 1 min., then remove the tea bag.
   

ADD GINGER

1. Add a pinch of ginger powder.
   

ADD THE MILK

1. Pour the hot milk on top and stir well.
   

PREPARE THE WHIPPED CREAM

1. Pour 250 ml of cream and insert one capsule of whipper charger into the Cream Whipper Siphon (250 ml Siphon) and shake vigorously.
   

PREPARE THE MUG

1. Add 20 g of bitter orange jam into a View Gran Lungo Mug.
   

BREW COFFEE

1. Extract 110 ml of World Explorations Vienna Lungo over it.
   

ADD THE WHIPPED CREAM

1. Add the whipped cream on top of the coffee.
   

GARNISH

1. Pour some chocolate sauce over the top.
   

PREPARE THE MILK

1. Pour 150 ml of 1.5% milk directly into the Nespresso Barista device. Add ½ tsp (2 gr) of Matcha powder. Close the lid, select the “Latte Macchiato” recipe on the device and press the start button.
   

BREW COFFEE

1. Add 15 g of honey into a View Recipe Glass and then extract 110 ml of World Explorations Tokyo Lungo over it.
   

ADD THE MILK

1. Pour the Matcha hot milk on top and garnish with some grilled sesame seeds
   

PREPARATION

1. Put 20 g of apricot jam in a View Lungo Cup.
   

BREW COFFEE

1. Extract 110 ml of World Explorations Cape Town Lungo over it.
   

GARNISH

1. Add a pinch of ginger powder to the whipped cream and pour it over the coffee.
   

PREPARE THE FROTHED MILK

1. First pour 100 ml of milk 1.5% directly into the Nespresso Barista device. Close the lid, select the “Cappuccino” recipe on the device and press the start button.
   

BREW COFFEE

1. Extract 25ml of Ristretto into an espresso View glass. With the Barista device spoon, display the hot milk foam on the coffee.
   

GARNISH

1. Dispatch some 3gr of Brown Sugar over it. And burn it with a burner for Caramelizaton Creme Brûlee.
   
2. Display some grilled almond over the foam.
   
3. Sprinkle some lemon peel over it.
   

PREPARE THE MILK

1. Pour 100ml of milk into your Nespresso Barista device.
   
2. Add 5ml of mint syrup. Close the lid, select the "Café Viennois" recipe and press "Start".
   

BREW COFFEE

1. Extract 40ml of espresso Roma into an espresso View glass.
   

ΓΑΡΝΙΡΕΤΕ

1. Using a spoon, place the hot milk foam on the coffee.
   
2. Place some fresh mint leaves over the foam. Sprinkle some cocoa powder on top.
   

PREPARE THE MILK

1. Pour 100ml of 1.5% fat milk directly into the Nespresso Barista device. Close the lid and select "Latte Macchiato" recipe on the device and press start.
   

BREW COFFEE

1. Pour the hot milk foam into a Recipe View glass and pour 40ml of Ispirazione Firenze Arpeggio on top.
   

GARNISH

1. Sprinkle on Cantuccini pieces and fresh pinenuts.
   
2. Pour some honey over the top.
   

PREPARATION

1. Place 16 fresh lime wedges and 8 g of brown sugar (2 Nespresso brown sugar sticks) into a View Recipe Glass.
   

ADD SYRUP

1. Add 2 g of syrup.
   

ADD ICE AND WATER

1. Add four 30 g ice cubes and pour in 60 ml of water.
   

BREW COFFEE

1. Extract 40 ml of World Explorations Rio de Janeiro Espresso over it.
   

ADD GARNISH

1. Garnish with a nice slice of fresh lime on the rim of the glass.
   

PREPARATION

1. Place 3 ice cubes in the Barista machine
   

ADD SOY MILK

1. Add 100 ml of soy milk.
   

ADD VANILLIA SYRUP

1. Addε 5 ml of vanillia syrup.
   

ADD COFFEE

1. Pour 40 ml of Roma coffee into Barista
   
2. Start the Barista machine by pressing the “Iced Frappé” mode
   

Pour into glass

1. Pour into a View Recipe Glass with an additional ice cube
   

PREPARE THE GLASS

1. Put the vanilla syrup in the glass
   

STIR

1. Put some dried, previously crushed, thyme leaves, the grapefruit juice and 2 ice cubes in a shaker and shake for a few seconds. Pour in the glass.
   

BREW COFFEE

1. Separately, make an espresso (40ml) and shake it with a couple of ice cubes. Pour the coffee in the glass.
   

GARNISH

1. Decorate with a dried thyme sprig and serve.