Our favorite
RECIPES

1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
2. Add in your blender jar 1/2 cup of milk and 2 tablespoons of nutella. Mix them in your blender with 2-3 ice cubes.
3. Pour the content of the blender jar in your cup. 
4. For the topping, you can add some chocolate powder and whipped cream. 

1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55.
2. Make an espresso with the coffee machine #75.
3. Pour the gingerbread syrup and the cinnamon into a cup, then add the espresso coffee.
4. Make the milk cream with our drink mixer #54 for the topping and add small pieces of speculoos on top of the frothed milk. 

1. Make one dose of fresh ground coffee with our coffee grinder #01BAR.
2. Make an espresso with the coffee machine #75.
3. Pour the maple syrup and the spices in a cup, then add the espresso coffee and the hot almond milk.
4. Make the milk cream with our drink mixer #54 for the topping and add small pieces of fresh nutmeg on top of the frothed milk. 

1. Make one dose of fresh ground coffee with our espresso coffee grinder
2. Make 1 cup of espresso with your coffee machine.
3. Pour the coffee along with the other ingredients (except whipped cream) in your blender and mix. 
   
4. Pour the content of the blender jar in a cup, add whipped cream on top, and dust with cinnamon powder
   
   

1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
2. Mix the espresso with the white chocolate and with one glass of milk in our blender #62.
3. Put some white chocolate syrup in your cup, and then pour the content of the blender jar.
4. For the topping, add a little piece of chocolate. 

1. Prepare a cup of hot water and put the earl grey tea bag in it for 2-3 minutes.

2. Put all the ingredients except the cinnamon sticks in your blender jar. 

3. Pour it in your glass and add the cinnamon sticks. 

1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
2. Add in your blender jar one cup of milk with the same quantity of vanilla ice cream. Mix them in your blender with 3-4 ice cubes.
3. Put some chocolate syrup in your glass, and then pour the content of the blender jar.
   

1. Make a dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
2. Mix the espresso in your blender jar with one and a half cup of milk and 3-4 ice cubes.
3. Put 2 tablespoons of fresh mint syrup in your glass, and then put the content of the blender jar.
4. Add some fresh mint leaves for garnish. 

1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
2. Add in your blender jar one glass of milk and some coconut syrup. Mix them in your blender with 2-3 ice cubes.
3. Put some coconut syrup in your cup, and then pour the content of the blender jar.
   

1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make an espresso with the coffee machine #75.
   
2. Mix your coffee with a 1/2 cup of milk.
3. Make the milk froth with our drink mixer #54 for the topping, then add a tablespoon of cocoa powder on the milk froth.
   

1. Make one dose of fresh ground coffee with our on-demand espresso coffee grinder #55, and make a cup of espresso coffee.
2. Use your electric shaker #54 to make the milk froth.
3. Put some hazelnut syrup at the bottom of your coffee cup, then pour your coffee and the milk froth on top.
   
   

1. Make one dose of fresh ground coffee with our automatic espresso coffee grinder #55. Then, make a cup of espresso coffee with the coffee machine #75.
2. Put 3 tablespoons of salted caramel syrup at the bottom of your cup.
3. Pour your coffee and 2 cups of milk on the syrup.
4. Make the milk froth with our drink mixer #54 for the topping.