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REWARD YOUR SENSES
BARISTA CREATION FLAVORED
Indulge in layered flavours
Signature recipes

SWEET VANILLIA CARDAMOM & THYME
Cooking time 2 min Recipe difficulty EASY

GOLDEN CARAMEL TOFFEE REVERSO
Cooking time 2 min Recipe difficulty EASY

RICH CHOCOLATE PEAR & ALMOND VIENNOIS
Cooking time 3 min Recipe difficulty EASY

ROASTED HAZELNUT HONEY & OAT REVERSO
Cooking time 3 min Recipe difficulty EASY

VANIGLIA PUMPKIN AFFOGATTO
Cooking time 2 min Recipe difficulty EASY

CARAMELLO APPLE BRÛLÉE CAPPUCCINO
Cooking time 4 min Recipe difficulty EASY

CIOCCOLATINO ORANGE VIENNOIS
Cooking time 2 min Recipe difficulty EASY

NOCCIOLA LEMON & AGAVE CAPPUCCINO
Cooking time 3 min Recipe difficulty EASY
SWEET VANILLIA CARDAMOM & THYME
What you need
Ingredients
230 ml | Barista Creations Flavoured Sweet Vanilla |
90 g | Whipped Cream |
60 g | Vanilla Ice Cream |
5 g | Cardamom Seeds |
10 g | Thyme |
Materials
Reveal Ice Glass |

How to make this recipe
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In a Reveal Ice glass add 2 scoops of vanilla ice cream.
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Brew 230ml of BC Flavoured Sweet Vanilla in the glass.
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Add whipped cream on top of the coffee.
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Garnish with cardamom seeds and a fresh branch of thyme.
GOLDEN CARAMEL TOFFEE REVERSO
What you need
Ingredients
230 ml | Barista Creations Flavoured Golden Caramel |
50 ml | Milk 1.5% |
15 g | Dulce de Leche |
5 g | Caramel Fudge |
20 g | Fresh Rosemary Branch |
Materials
Vertuo Mug | |
Wooden Chopstick |

How to make this recipe
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On the bottom of the Vertuo mug add dulce de leche, then pour the cold milk.
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Place the rosemary branch directly in the mug.
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Brew 230ml of BC Flavoured Golden Caramel in the mug.
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Garnish with caramel fudge in a chopstick.
RICH CHOCOLATE PEAR & ALMOND VIENNOIS
What you need
Ingredients
230 ml | Barista Creations Flavoured Rich Chocolate |
100 ml | Milk 1.5% |
15 g | Chocolate Sauce |
5 g | Shaved Almonds |
25 g | Pear in syrup |
Materials
Vertuo Mug | |
Barista Device | |
Wooden Chopstick |

How to make this recipe
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Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select cappuccino recipe on the device and press the start button.
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Brew 230ml of BC Flavoured Rich Chocolate in the mug.
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With the barista device spoon, add some hot foam on top of the coffee.
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Garnish with a pear in syrup in a chopstick. Add shaved almond and cover with chocolate sauce on top.
ROASTED HAZELNUT HONEY & OAT REVERSO
What you need
Ingredients
230 ml | Barista Creations Flavoured Roasted Hazlenut |
50 ml | Oat Plant-based beverage |
15 g | Honey |
5 g | Crushed Hazelnuts |
Materials
Vertuo Mug | |
Shallow dish |

How to make
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Place crushed hazelnuts in a shallow dish; spread the honey on the edge of the mug. Dip rim of mug into hazelnut, shaking off excess.
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On the bottom of the Vertuo mug pour honey, then pour the cold plant-based oat beverage.
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Brew 230ml of BC Flavoured Roasted Hazelnut directly on the mug.
VANIGLIA PUMPKIN AFFOGATTO
What you need
Ingredients
110 ml | Barista Creations Flavoured Vaniglia |
100 ml | Milk 1.5% |
100 g | Vanilla Ice Cream |
5 g | Pumpkin Seeds |
5 g | Pumpkin Seed Oil |
Materials
Reveal Ice Glass | |
Barista Device | |
Ice-cream spoon |

How to make
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Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select viennois recipe on the device and press the start button.
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Into the Reveal Ice glass add 1 scoop of vanilla ice cream.
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Brew 110ml of BC Flavoured Vaniglia on top.
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Pour the cold foam directly on top of the coffee.
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Garnish with pumpkin seeds on top and seed oil.
CARAMELLO APPLE BRÛLÉE CAPPUCCINO
What you need
Ingredients
40 ml | Barista Creations Flavoured Caramello |
100 ml | Milk 1.5% |
5 g | Caramel Sauce |
2 g | Brown Sugar |
40 g | Fresh Apple |
Materials
Small Barista Cup | |
Barista Device | |
Burner |

How to make
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Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select cappuccino recipe on the device and press the start button.
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Add caramel sauce on the bottom of a barista small cup.
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Brew 40ml of BC Flavoured Caramello on top.
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With the barista device spoon, add the hot milk foam on the coffee.
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Garnish with brown sugar over it. With a burner caramelized the sugar on top.
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Add freshly sliced apple over the foam.
CIOCCOLATINO ORANGE VIENNOIS
What you need
Ingredients
110 ml | Barista Creations Flavoured Cioccolatino |
60 g | Whipped Cream |
5 g | Fresh Orange Zest |
5 g | Chocolate Sauce |
Materials
Grand Lungo Origins Cup |

How to make
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Brew a BC Flavoured Cioccolatino directly into the Grand Lungo Origins cup.
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Add whipped cream on top of the coffee.
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Grate fresh orange zest and garnish on top of the whipped cream.
NOCCIOLA LEMON & AGAVE CAPPUCCINO
What you need
Ingredients
40 ml | Flavoured Nocciola |
100 ml | Milk 1.5% |
10 g | Agave Syrup |
5 g | Fresh Lemon Zest |
5 g | Hazelnut Powder |
Materials
Small Barista Cup | |
Barista Device |

How to make
-
Pour cold milk directly into the Barista device (up to lowest level). Close the lid, select cappuccino recipe on the device and press the start button.
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Add agave syrup on the bottom of a barista small cup.
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Brew 40ml of BC Flavoured Nocciola on top.
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Pour the hot foam directly on the coffee.
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Grate lemon zest and garnish on top.
BARISTA CREATION
VERTUO COFFEE
BARISTA CREATION
ORIGINAL COFFEE
BARISTA CAPPUCCINO

