Macinare Coffee Recipes — Cold Brew, Matcha, Orange Coffee, and more

Ingredients

• 2 double espresso shots (36g)
• 120ml freshly squeezed natural orange juice
• 1 slice of caramelized orange
• Ice cubes

Preparation

1. Prepare 2 double espresso shots and let them cool for 30 seconds.
2. Fill a tall glass with ice up to 3/4.
3. Pour the natural orange juice over the ice.
4. Slowly pour the espresso over the juice to create layers.
5. Garnish with the caramelized orange slice.

Ingredients

• 100g coarse ground coffee (recommended: Pacamara or Geisha)
• 1 liter cold filtered water

Preparation

1. Grind 100g of fresh coffee to a coarse texture (like sea salt).
2. Place the coffee in a large jar and add 1 liter of cold filtered water.
3. Stir gently to ensure all coffee is in contact with the water.
4. Cover and refrigerate for 12-18 hours (longer = more body, shorter = more floral).
5. Strain the coffee using a paper or cloth filter. Pour over ice and enjoy.

Ingredients

• 1 teaspoon matcha powder (2g)
• 30ml water at 80°C
• 200ml frothed oat milk
• 1 teaspoon honey or sugar (optional)

Preparation

1. Sift the matcha into a bowl to prevent lumps.
2. Add water at 80°C and whisk with a chasen in a W shape until frothy.
3. Heat and froth 200ml of oat milk.
4. Pour the matcha into the cup, then the frothed milk with the sweetener.

Ingredients

• 2 espresso shots (36g)
• 200ml cold milk
• Ice cubes
• Sweetener to taste (optional)

Preparation

1. Prepare 2 double espresso shots.
2. Fill a glass with ice up to 3/4.
3. Pour the cold milk over the ice.
4. Slowly add the espresso shots to create layers.
5. Stir gently and enjoy.

Ingredients

• 1 espresso shot (18g)
• 30ml chai concentrate (black tea with spices)
• 200ml frothed hot milk
• Cinnamon powder for garnish

Preparation

1. Prepare 1 fresh espresso shot.
2. Heat and froth 200ml of milk.
3. Pour the chai concentrate into the cup and add the espresso shot.
4. Pour the frothed milk (you can make latte art).
5. Sprinkle cinnamon powder on top and serve hot.