Whether you’re a coffee fiend or a beginner, or if you simply love to experiment with your cup of joe, these coffee recipes will make your daily cuppa a tad bit more interesting.
There’s something about the aroma of coffee that awakens the senses. This widely regarded aphrodisiac can be prepared in numerous ways to ensure that your daily coffee remains an interesting experience.
All major coffee comes from four primary kind of beans — Arabica, Robusta, Liberica and Excelsa. The beans are roasted (light, medium or dark) to bring out their distinct nutty and astringent notes. The beans’ flavour is also influenced by the regions they come from, making coffee a beverage filled with variety and contrast.
Coffee isn’t limited to your morning cup; it can also add a twist to dessert recipes to give them a sublime and clean flavour, and is often used to tenderise meat. It is an energiser, thanks to its caffeine content, making coffee the perfect choice for those who want to get through the day. Spent coffee grounds are also great for skin and plants, making it a truly wholesome bean.
So, if you love to experiment with coffee or are still searching for your signature recipe, we urge you to amp up your barista skills and sample one of these coffee recipes. We hope you’ll fall in love with them!
Must-try coffee recipes to elevate your home brewing experience
The simple, delicious recipe gained popularity during the 2020 lockdown. However, this coffee preparation has been made in India for years, known in most households as phenti hui or beaten coffee. It features a frothy, bittersweet foam created by whisking coffee, sugar and water together, which is then mixed with either hot or cold milk to create the perfect beverage.
- 1-2 teaspoons instant coffee powder (depending upon the intensity of flavour you want)
- 2 teaspoons sugar
- 2 teaspoons water
- 250 ml hot (or cold) milk – you can also use a mix of milk and water if you want a less creamy flavour
- Take the coffee, water and sugar in a bowl. Whisk until the mixture is pale and creamy – this will take anywhere between 2 to 10 minutes, and the contents will expand into a whipped cream consistency.
- With a spoon, transfer this mixture onto a cup of milk of your choice. Alternatively, you can pour your milk into this concoction to make mixing it easier and get a delicious, creamy froth. Enjoy!
Pour-over coffee (or drip coffee)
Drip coffee is among the easiest to make and will always brew a delicious cup as long as your beans and water are good quality. All you need is a pour-over dripper, and with it, you can make this kind of coffee, which is amazing when sipped as it is or when used in Vietnamese Coffee (recipe ahead).
- 16 g (roughly two tablespoons) ground coffee of choice — you can grind your own coffee, too
- 240 ml hot water + more to moisten the filter paper
- Put your filter paper on the pour-over dripper and pour some hot water over it, ensuring that the entire filter is wet. Dump this water out.
- Now, place the dripper on a mug of your choice (unless it comes with a compartment to collect the prepared coffee). Add coffee to the filter, and then slowly pour about 60 ml of hot water from the centre towards the rim in a circular motion. You’ll see that the coffee grounds start to rise; don’t worry. This is called ‘bloom’ and indicates how fresh your coffee is. Let the water drip for about 30 seconds and then pour another 60 ml of water.
- Repeat this process two more times until you have used up approximately 240 ml of water, which is enough to brew one cup of coffee. Allow the water to drip through completely and your coffee is ready!
The weather may be cooling slightly, but it’s still quite hot outside, and for coffee fiends, there’s nothing better than a cold brew to refresh yourself. Made with coffee grounds steeped for 12-18 hours, this method highlights all the subtle notes of the coffee. The cold brew is versatile; it can be heated, used in various recipes and it isn’t as acidic as a regular drip or filter coffee.
- 28 gm coarsely ground coffee
- 2 cups water
- Place your coffee grounds and one cup of water in a jar. Let it steep for anywhere between 12-18 hours depending on how strong you like it.
- Once done, sieve it through a coffee filter or cheesecloth. Have it with milk or add the remaining cup of water and have it over ice.
Cafe latte is best suited for those who like their coffee milky and subtle, especially if a regular cappuccino is too strong for your taste. This beverage has about one-third espresso and two-thirds milk, with a thin layer of foam at the top.
- 2 shots of espresso
- 120-200 ml milk, depending on preference
- Sugar (optional)
- Brew two shots of espresso and add to your mug.
- Next, heat up and froth about 120-200 ml milk. You can use a whisk if you don’t have a frother at home.
- Carefully pour this milk into the coffee, creating latte art in the process. Add sugar if desired, though the coffee tastes great on its own.
Looking for a morning energiser in a dessert? Enjoy your coffee in the form of this popsicle, which is the perfect blend of fruit (bananas), coffee and added goodness, making it healthy and tasty.
- 2 bananas, smashed
- 250 ml coffee concentrate (add water if needed as per the strength of the coffee)
- 1 tablespoon peanut butter
- 1⁄4 tablespoon ground cinnamon
- 1⁄4 tablespoon sugar
- Add all ingredients into a bowl and mix until smooth. Pour into popsicle moulds and freeze overnight.
Among the most basic coffee recipes, a flat white consists of a single shot of espresso and two shots of milk. The creamy, milky beverage is ideal for those who prefer a mild coffee flavour but still want an energy boost.
- 1 shot espresso
- 2 shots milk
- Make your espresso shot like you usually do.
- Froth your milk using a steam machine or a frother. Use a spoon to mix any microbubbles at the top and move them to the bottom of your pitcher for a creamier texture.
- Pour the milk into the espresso shot cup, creating latte art as you go. This might require some skill, but you’ll get the hang of it!
Egg coffee recipe
Vietnam loves quirky coffees, and Vietnamese Egg Coffee (or ca phe trung) is proof. While the idea of egg in coffee might sound unusual, think of it like coffee ice cream or tiramisu. This sweet, creamy beverage was born in Hanoi when Vietnam was going through a milk shortage in the late 1940s. Nguyen Van Giang, who owned Cafe Giang (the birthplace of this coffee), conceptualised this recipe and realised that the combination of egg yolks and condensed milk gave the beverage a thick, creamy texture. While the traditional recipe included flour, modern versions often omit this ingredient.
- 2-3 shots of freshly brewed espresso
- One large egg yolk (pasteurised)
- 1-2 tbsp sweetened condensed milk (based on your preference)
- Brew two strong shots of espresso.
- While that is being prepared, take your egg yolk and condensed milk in a bowl, and whisk it until light and fluffy. This is what gives the coffee its signature foam on top.
- Pour the espresso into a mug and top it with the prepared egg custard. Stir well to incorporate the ingredients, and enjoy!
A South Indian classic, the aroma of a fresh filter coffee (or filter kaapi) is made using a freshly brewed coffee decoction, whole milk and sugar. The unique aroma and distinct flavour are attributed to the coffee that comes from South India. Some filter coffee blends also have added chicory to enhance its flavour. This beverage is brewed in a traditional filter coffee maker and served in a davara, a tumbler and cup usually made of steel (or another metal).
Ingredients (makes four cups):
- 3-4 teaspoons of filter coffee grounds
- 1 cup of water
- 2-3 cups of whole (full-fat) milk
- 2 tsp sugar (raw, coconut or cane, ideally) or as desired
- In the strainer part of your coffee maker, put the grounds and level them using a spoon or your finger.
- In the top chamber, slowly pour over 1 cup of boiling water. Let it drip until all the water has been collected in the bottom chamber.
- When the coffee decoction is almost ready, heat your milk. If you’re making just one cup of coffee, use about two-thirds cup of milk. Once it boils, pour it into the tumbler part of your davara. Top it with about one-third cup of coffee.
- Add your sugar (if using any) to the tumbler. Now, pour the coffee between the tumbler and saucer part of the davara 2-3 times to create a froth on top. Enjoy with some traditional South Indian snacks or with breakfast dishes.
If you want your cuppa cafe-style, this coffee recipe is for you. The cold, refreshing beverage is the perfect pick-me-up on a hot day and makes for a refreshing beverage for that mid-afternoon slump.
- 150 ml milk
- 60 ml espresso
- 2 scoops vanilla ice cream
- 20 ml hazelnut or Irish cream (optional)
- 20 ml chocolate syrup
- Chocolate chips to garnish
- Blend milk, espresso and vanilla ice cream until smooth.
- Pour chocolate syrup down the insides of your glass to decorate it and pour the prepared coffee mixture.
- Garnish with chocolate chips and serve.
This popular beverage is a refreshing coffee that’s cold, milky but not too heavy. The sweetness and creaminess come from condensed milk, and the freshly brewed coffee adds a layer of flavour and aroma that an instant coffee can simply not produce.
- 30 ml condensed milk
- 1 cup water
- 20 gm dark roasted coffee
- Ice cubes
- Brew the coffee according to your preference – in a french press, aeropress, filter or anything else you might have on hand.
- Next, place some ice cubes in a tall glass, and add your brewed coffee to it. The coffee will be hot, so add enough ice cubes to turn the brew cold but not watery (roughly 4 medium-sized cubes).
- Spoon in the condensed milk, stir and enjoy the clinking of ice with the glass, and sip.
While iced coffee simply refers to cold (and iced) versions of your favourite coffee recipe, this one is prepared slightly differently, using actual ice and usually without frothed or steamed milk. Not to be confused with cold coffee, which typically uses instant coffee, milk and sugar, iced coffee consists of instant or freshly brewed coffee, water, milk or cream and ice. Sugar or a sweetener is added if you prefer, and some people like to incorporate a couple of teaspoons of condensed milk for added creaminess and flavour.
- 1-2 tsp instant coffee mixed with warm water, or a shot or two of freshly brewed coffee
- Water (as needed)
- Milk/cream/half-and-half (as needed)
- Sugar/condensed milk (optional)
- Allow your freshly brewed coffee or instant coffee mix to cool.
- Pour it over ice, add more water if you prefer and add your milk or creamer of choice.
- Mix in sugar or condensed milk if you’d like. You can also increase the amount of water and use just condensed milk for a thinner coffee with a sweet, milky flavour.
- Serve chilled with ice.
Bulletproof coffee became a rage among health enthusiasts when the Keto diet took off, and is believed to aid weight loss. This creamy beverage consists of freshly brewed coffee, grass-fed butter and medium-chain triglyceride (MCT) oil, obtained from coconut or palm kernel oils. This coffee recipe was developed by the creator of the Bulletproof diet, Dave Asprey. However, while creators claim this coffee can be used as a breakfast replacement, we recommend you do your own research to see if the beverage suits your needs.
- 1 cup brewed coffee
- 1-2 teaspoons grass-fed butter or ghee
- 1-2 teaspoons MCT oil
- In a blender, blend the coffee, butter and oil until creamy. In case you’re scared about blending hot liquid, you can use a milk frother instead.
- Pour into a mug and serve immediately.
Oreo cookies and coffee make for a delicious combination, and this recipe combines the two into a blend that is refreshing, cold, creamy and sweet.
- 1 cup milk
- 4-5 Oreo biscuits
- 2 tablespoons coffee concentrate (or instant coffee powder as per your preference)
- 2 scoops ice cream
- Ice cubes
- 2 teaspoons chocolate sauce
- Add ice, milk, Oreo, coffee and chocolate sauce to a blender and blend until combined.
- Pour into a glass and serve with two scoops of ice cream.
French press coffee
Coffee connoisseurs will tell you how French press is one of the basic tools that you can purchase for an aromatic, cafe-style brew that’s loads better than instant coffee. We agree – black coffee made in a French press is definitely more flavourful than the instant kind. This coffee can be had as is, or be used to create cocktails, cappuccinos, desserts and so much more.
- 20 gm coffee grounds
- 1 cup hot water
- Preheat your French press with hot water. Dump it out.
- Add your coffee grounds into the French press. Pour hot water (about 80 degrees Celsius) over the coffee, and attach the lid. Do not push the plunger yet.
- Let it infuse for about two minutes. Then, push the plunger down to separate the dark liquid from coffee grounds. Pour into a mug and enjoy, or add some warm milk.
A cortado is the perfect balance between milk and espresso. It has the texture of a latte or flat white, but with a more intense flavour because of the ratio of coffee to milk, making it an ideal drink for those who like milk in their coffee but prefer a slightly stronger coffee flavour.
- 2 shots of espresso
- 2 shots of milk
- Pull two shots of espresso in a small (120 ml approximately) cup.
- Steam your milk.
- Pour the milk into your coffee, and the beverage is ready.
Technically a cocktail, this coffee recipe is great when sitting with friends after dinner. The warming beverage is the perfect blend of bitter and sweet notes, and makes for one of the best winter recipes that you will need.
- 3/4 cup freshly brewed coffee
- 45 ml Irish whiskey
- 1 tablespoon brown sugar (or as per taste)
- Heavy cream
- Take your coffee in a mug of choice.
- Add brown sugar and stir until it dissolves.
- Next, stir in your Irish whiskey into the coffee.
- Slightly whip your heavy cream and add as much as you like to your coffee-whiskey mix. Serve hot.
Breakfast caffeine smoothie
Let’s face it. We all dream of a perfect morning when we wake up refreshed, get in some exercise and leave for work after enjoying a hearty breakfast. This is not possible on most days, given our hectic schedules, but this coffee smoothie recipe will at least take care of your breakfast needs while leaving you energised.
- 70 gm frozen bananas
- 1 tablespoon creamy peanut butter
- 10 ml date syrup/honey
- 10 gm cocoa powder
- 80 ml milk
- 1/2 teaspoon cinnamon powder
- 40 ml coffee shot
- 3 ice cubes
- Blend all the ingredients until creamy.
- Garnish with some cream for extra indulgence and dust with cinnamon powder. Enjoy!
Probably one of the easiest recipes on this list, this one is essentially a coffee dessert that offers a little more oomph than your basic coffee ice cream.
- 60 ml hot, freshly brewed coffee
- 1 scoop vanilla ice cream
- Place your ice cream in a cup.
- Pour the hot coffee over your ice cream before serving and sip or scoop to enjoy.
This delicious beverage is a thicker, milkier cousin of cappuccino. The coffee uses half-and-half instead of milk, and is an easy ‘dessert’ coffee.
- 2 shots espresso
- 1/2 cup half-and-half
- Brew the coffee and place it in a mug.
- In another container, heat and froth the half-and-half. Pour on top of the coffee and your breve is ready.
More like a coffee milkshake, a frappe is great for hot summer days and for those just being introduced to coffee. The milky, creamy, super-sweet flavour contrasts the bitterness of coffee and is a great way to treat yourself.
- 1/2 cup espresso, cooled
- 1 cup ice cubes
- 1/2 cup milk
- 2 teaspoons sugar
- 1/2-1 scoop vanilla ice cream
- Add all the ingredients in a blender. Blend on high until the ice is crushed and all the ingredients are well-mixed.
- Pour into a tall glass, top with the froth and enjoy it cold.
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Frequently Asked Questions (FAQs):
– What’s the difference between brewed coffee and espresso?
Espresso is made by forcing hot water through finely ground coffee to create a strong brew, while brewed coffee uses a larger quantity of water poured over the coffee grounds, or the powder is steeped into the water to extract flavour.
– How do I make a basic cup of drip coffee?
Place the coffee powder into a coffee filter. Pour 60 ml hot water in a circular motion over it and let it drip. Repeat the process three more times to get one cup of coffee.
– What’s the ideal coffee-to-water ratio for a perfect cup of coffee?
The ideal (or ‘golden’) coffee-to-water ratio uses 1-2 teaspoons ground coffee and about 180 ml of water.
– How can I make flavoured coffee at home?
One of the easiest ways to make flavoured coffee is by adding flavour oils to the powder before brewing. Some delicious coffee flavours you can experiment with are vanilla, orange, mint and hazelnut.
– What’s the secret to making a great cappuccino or latte at home?
A good froth is key to a delicious cappuccino or a latte. If you have a steamer, that works best, but if not, you should use a milk frother or whisk the milk vigorously to create a dense, lasting foam.
– What’s the difference between cold brew and iced coffee?
Cold brew is made by brewing the coffee overnight. It’s less acidic in nature and extracts more of the coffee’s subtle notes. Iced coffee, on the other hand, uses cold or hot brew and is topped over ice. Milk and a sweetener can be added for more flavour.
– How can I make a delicious iced coffee at home?
Simply brew your coffee, cool it, pour over ice and add milk/cream/half-and-half. You can add sugar or syrup if you like.
– What’s the best way to store coffee beans at home?
You need to protect the beans from air, moisture, heat and light. So, it’s best to store them in an opaque, air-tight container.
– How can I make a coffeehouse-style mocha at home?
Brew espresso in a cup, add a teaspoon or two of drinking chocolate and heated, frothed milk. Sweeten if desired and serve.
– Can I make decaffeinated coffee at home?
The best and safest way to make decaf coffee is by using decaffeinated beans or powder.
– What’s the best way to clean a coffee maker or espresso machine?
Put a mixture of 50:50 ratio of vinegar and water into the coffee reservoir and run the brew cycle to clean the coffee maker. For French press and aeropress type of coffee makers, warm water and a mild soap, some baking soda or vinegar.