ABOUT
Full bodied coffee with a hint of sweetness perfectly suited for espresso martinis, cold brew, iced coffee, tiramisu and many other applications.
RECIPES
View our range of recipes, enhanced by our 80b coffee coffee extract!
Tiramisu
Ingredients (serves 6)
- 30ml of 80b
- 50ml coffee liqueur (optional)
- 18 sponge finger biscuits
- 40g dark chocolate (80% cocoa solids)
- 1 tbsp good-quality cocoa powder, to serve
For the mascarpone cream:
- 250g mascarpone cheese
- 50ml condensed milk
- 250ml double cream
- 100ml Marsala wine
Step 1.
Pour the 80b extract into a shallow tray and mix in the coffee liqueur (optional). If using hot coffee, put the tray in the freezer to chill while making the mascarpone cream, or stir in a couple of ice cubes until cool.
Step 2.
Meanwhile, put the mascarpone and condensed milk into a bowl and whisk until smooth.
Step 3.
Put the cream in a separate bowl and beat with an electric whisk until firm peaks form. Stir in the Marsala, then fold the cream into the mascarpone mixture.
Step 4.
Take 9 of the sponge fingers and soak them one at a time in the coffee for a few seconds. Break the soaked fingers in half and place 3 halves in the bottom of six serving glasses.
Step 5.
Using a fine grater, grate a layer of chocolate directly over the sponge fingers. Add 2 tablespoons of the mascarpone mixture to each glass.
Step 6.
Dip the remaining sponge fingers into the coffee one at a time. Break them in half and add 2 halves to each glass. Grate the rest of the chocolate over the sponge fingers, then top each glass with the remaining mascarpone mixture.
Step 7.
Before serving, use a small tea strainer to dust cocoa powder over the surface.
ESPRESSO MARTINI
Ingredients (serves 1)
- 30 ml Irish cream liquer
- 30 ml coffee liquer
- 20 ml vodka
- 30 ml espresso
- Couple of Ice cubes
- 3 coffee beans for garnish
Step 1.
Add ice and all the ingredients to your shaker. Add the freshly brewed espresso last to reduce dilution.
Step 2.
Shake hard for 15 – 20 seconds until everything is blended and the liquid is smooth as silk. The general rule is, if in doubt, shake again & shake harder.
Step 3.
Strain into a martini cocktail glass and garnish with the three coffee beans.
WHISKY BARREL COCKTAIL
Ingredients (serves 1)
- 1 Shot of Julius Meinl Vietnam Whisky Barrel Espresso
- 220ml Tonic
- 15ml Vermouth
- 20ml Campari
- Slice of orange + orange peel
- Rosemary (garnish)
Step 1.
Prepare a single espresso & let it get cold.
Step 2.
Fill the glass half full with ice cubes.
Step 3.
Add the orange slice.
Step 4.
Now put the rest of the ice cubes on top until the glass is full.
Step 5.
Add Vermouth & Campari.
Step 6.
Add cold tonic water.
Step 7.
Slowly pour the espresso in the glass.
Step 8.
Garnish with rosemary and orange peal on top.
COLD BREW
Ingredients (serves 1)
- Ice
- 30ml concentrate
- 220ml purified water