DE Dies ist ein Cocktail, den ich für einen besonderen Anlass in der Röststätte kreiert habe. Eine Neuinterpretation des Irish Coffee mit tropisch leichten Noten von Ananas, Kirschen und Schokolade! Und er kommt komplett ohne tierische Produkte aus. Kaffee: 'El Izotal' Espresso 65 gr Kaffee 28 clicks (Comandante Grinder) 450 ml H2O 150 ml Spiced Cherry juice: 150 gr Zucker auf 1 Liter Kirschsaft 1 EL Vanillesyrup, 1 Sternanis, 1 Zimtstange, 1 Tonkabohne Methode: 1. Am einfachsten ist es, eine Filterkaffeemaschine zu benutzen. Nimm 65 gr Kaffee auf 450 ml Wasser mit einem Mahlgrad, der fuer Filterkaffee geeignet ist. 2. Alle anderen Zutaten in eine Topf geben und einmal aufkochen lassen. 20-40 Minuten ziehen lassen, dann durch ein Sieb geben. 3. 150 ml des Kirschsafts auf den Filterkaffee (360ml) geben. 4. In einer Tasse mit Zimtstange servieren. 5. Prost! Falls du das ganze mit Schuss haben moechtest, gebe 20 ml Cold Brew X Kaffee Licoer dazu. Geschmacksnoten: Pflaume, Stollen, Weihnachten EN This is a cocktail I created for a special event at Röststätte. It's a new interpretation of the Irish Coffee, with tropical fruit notes like banana, cherry and chocolate! And, it's made completely without animal products. Ingredients: Coffee: 'El Izotal' Espresso 65 g coffee 28 clicks (Comandante Grinder) 450 ml H2O 150 ml Spiced Cherry juice: 150g of sugar to 1L of Cherry juice 1 Tbsp Vanilla syrup, 1 Star anis, 1 Cinnamon stick, 1 Tonka bean* *If you can't find Tonka beans, try a few dark chocolate shavings. Method: 1. Using a batch brewer or filter machine like Moccamaster, make a filter coffee using 65g of coffee, to 450 mL water on a coarse grind size suitable for filter. 2. Combine all remaining ingredients into a medium to large-sized saucepan. Bring to the boil, then turn off the heat and let sit to soak for 20-40 minutes and strain it. 3. Combine 150 ml of the Spiced cherry juice with your filter coffee. 4. Serve in a mug or well-insulated cup with a cinnamon stick. 5. Enjoy! If you want to add an extra dash of spice (and coffee), add 20 mL of Cold Brew X per serve. Tasting notes: Plum, fruit bread, Christmas

DE Dies ist ein Cocktail, den ich für einen besonderen Anlass in der Röststätte kreiert habe. Eine Neuinterpretation des Irish Coffee mit tropisch leichten Noten von Ananas, Kirschen und Schokolade! Und er kommt komplett ohne tierische Produkte aus. Kaffee: 'El Izotal' Espresso 65 gr Kaffee 28 clicks (Comandante Grinder) 450 mL H2O 25g Aprikosen Sirup 10g Hollunder Sirup 5g Zucker Sirup 5 mL Chambord 25 mL Bourbon Whisky* *zum Beispiel Jim Beam Double Oak (Twice Barrelled) Bourbon Whiskey, kann aber auch ein anderer weicher Bourbon Whisky sein Methode: 1. Dekorier den Rand des Glasses mit Kokosraspeln. Am einfachsten geht das, indem du den Rand in Zuckersirup tauchst und danach in des Flocken damit diese kleben bleiben. 2. Am einfachsten ist es, eine Filterkaffeemaschine zu benutzen. Nimm 65 gr Kaffee auf 450 ml Wasser mit einem Mahlgrad, der fuer Filterkaffee geeignet ist. 3. Kombiniere den Filterkaffee, Whisky, Aprikosensirup, die Zuckersirups und Chambord in ein Irish coffee Glass ( oder ein grosses Weinglas) 4. In einem Cocktail Shaker, vermenge die Kokossahne mit 5 gr Zuckersirup und einem Hauch Vanilleessenz. Shake alles bis sich die zutaten vermixen und eine kremige Konsistenz haben. 5. Mit einem Barloeffel kannst du langsam die Kokossahne auf den Kaffee fliessen lassen. Beachte dabei, dass der Loeffel so nah wie moeglich an der Oberflaeche des Kaffees ist, damit sie sich drauf legen kann. Ziel ist es, zwei klare Schichten zu erhalten. 6. Prost! Geschmacksnoten: tropische Fruechte wie Ananas, Kirschen und dunkle Schokolade mit einem Hauch Raffaello EN This is a cocktail I created for a special event at Röststätte. It's a new interpretation of the Irish Coffee, with tropical fruit notes like banana, cherry and chocolate! And, it's made completely without animal products. Ingredients: Coffee: 'El Izotal' Espresso 65 gr Coffee Grindsize 13 (Mahlkönig EK) 450 mL H2O 25gr Apricot Sugar 10 gr Elderflower Syrup 5 gr Simple syrup 5 mL chambord 25 mL Bourbon Whisky* *I like to use Jim Beam Double Oak (Twice Barrelled) Bourbon Whiskey, but you can use any Bourbon you like. Method: 1. Decorate the rim of the glass with desiccated coconut, or shredded coconut. The easiest and best way to do this is to spread the coconut on a plate, rub a bit of sugar syrup around the rim of the glass, and then turn it upside down onto the coconut. 2. Using a batch brewer or filter machine like Moccamaster, make a filter coffee using 65g of coffee, to 450 mL water on a coarse grind size suitable for filter. 3. Combine the filter coffee, whiskey, apricot sugar, syrups, and Chambord in an Irish Coffee glass (or a large wine glass) 4. In a cocktail shaker, combine the coconut creme with the 5g of simple syrup and a dash of vanilla essence. Shake vigorously, until the cream has thickened slightly. 5. Using a spoon, slowly pour the cream onto the whisky/coffee/syrup mixture in your glass. Make sure the spoon is as close to the surface of the liquid as possible, and pour slowly so the cream doesn't mix in with the liquid. The aim is to create a distinct layer between coffee and cream! 6. Enjoy! Tasting notes: Tropical fruits like pineapple, cherry and dark chocolate

Have you ever managed to make near-perfect cup of coffee, but find it difficult to get the same results the next time you brew it? Or, have you tried to dial in your new or expensive beans, but wished that your dial in would be so precise that you actually learn more about grind size and dose according to the coffee you use? Or, do you wish you understood more about the beans you use, and had to worry less about brewing technique? Well, you’re not alone. As I continue working in the specialty coffee industry, I usually think I am constantly improving my taste and my brewing techniques. However, sometimes when I want to compare different coffees under the exact same circumstances or brewing techniques, I struggle. I have to admit that sometimes I am inconsistent with my pours, even if it is just a couple of grams here and there. And sometimes, I forget to put my kettle back on its heat and then I lose a degree or two and my whole brew ends up tasting different. These reasons and more are why I am becoming a bigger fan of automated coffee pouring and brewing systems. Not only does it make my brewing easier, but it helps me to be more consistent each time I brew. Recently, I had the opportunity to experiment with the Technivorm Moccamaster Cup One machine and…well, it shook my world. At first I thought Why would I need a coffee machine that only brews one cup? But trust me, it’s so worth it! Moccamaster Cup-One First of all, let’s talk about the specs of this cutie. The Cup-One is a single-serve filter coffee brewer that features a specially designed brew-basket, brewing one 300mL cup of coffee in just four minutes.  Its design is based on its big sisters, the Moccamaster KB and KBG models. It looks and functions very similarly to these larger models, which is great since the 10-cup version is known for its performance and consistency. You can learn more about this machine via my tutorial video. Technical Specification Product Dimensions: 6.5 x 11 x 12 inches / 16.5 x 27.9 x 30.5 cm Item Weight: 4 pounds / 1.8 Kg Shipping Weight: 8.4 pounds / 3.8 Kg Manufacturer: Technivorm Moccamaster Item model number: 69212 Auto off: Auto off once the reservoir is empty Brewing Capacity: 10 oz / 1.25 cup / 0.33 L Brewing Temperature: 196°- 205°F / 92º – 96ºC Brew Time: 4 minutes Power: 1200 W Using the machine When I unpacked the new machine, I saw that it came with a number of other parts. In addition to the machine itself, it also comes with 2 porcelain cups (that fit perfectly underneath the spray arm), a coffee scoop, cleaning products, 80 cup one paper filters (bleached) and 10 single use cups with lids. In addition to its gorgeous design, it’s extremely easy to operate. The water reservoir has a mark at 300 mL. Once you turn it on, it will only start working when you have added the water. It will automatically switch off when the water is empty, which is very energy efficient and super safe as it can’t overheat. To make a cup of filter coffee, you just have to add the filter paper in the filter basket, add your ground coffee, pop it in the basket holder, add the water and turn it on. The water is heated quickly by the unique copper boiling element, maintaining temperatures between 91-96°C for ideal extraction. The cone-shaped brew-basket design allows a perfect saturation of the grounds for a total extraction of flavour and aromas. Thanks to the temperature range, and the pre-infusion cycle that preps the coffee ground before brewing, you will always end up with an excellent cup of coffee. ‍ After 4 minutes the brew will be finished and you can enjoy your coffee. Brewing recipe After playing around with the machine and trying a range of recipes, I found that my ideal ratio was 20g of coffee with 300mL water. My recipe was as follows: - 20g coffee (Mexico hidro natural coffee from Heilandt coffee roasters) - 300mL filtered water - 28 clicks on the Comandante - Click on the machine, et voila! My cup was bright and clean, sweet and juicy. I have brewed this same coffee a few times using a Hario V60, with the same brew ratio. However, I found that each of my brews was slightly different, most likely due to my pouring technique and ranging temperature. With the Moccamaster Cup One, I was able to brew two cups in a row that tasted exactly the same! Why do I think the machine is perfect for the specialty coffee sector? When you brew a hand brewed coffee, there are a lot of things that can go wrong - like I mentioned earlier, I have trouble brewing consistently and even small details like not reheating your kettle can drastically change your brew. By minimising these risks with an automated brewing machine, your brew will be more controlled and consistent. Water temperature, volume and brewing time are nothing to worry about anymore, which is great because now I can focus 100% on my grind size and understand how variances in grind size can change my filter brews. For my filter brewing with the Moccamaster Cup One, I use a Comandante Grinder with settings from 25-32 clicks. I have only had this machine for a couple of days now and will definitely experiment more. However, my first impression is that I love it! Although hand brewing is a lot of fun and can be very meditative, as a professional barista I’m always looking for the best way to get the most out of the coffees I’m using. Using a consistent and efficient machine like the Moccamaster Cup One enables me to better understand my coffees and helps me get closer to the perfect cup, without wasting any coffee. Thank you to the team at Moccamaster Australia and New Zealand for allowing me to use and review this machine - I look forward to lots of happy brewing for years to come! If you have any questions or would like to discuss this machine, send me a message via my contact page, or message me on Instagram at @nbattefeld. Happy brewing!

During the last few weeks I've transformed more and more into a "I can make everything by myself" person. Making food, tattooing, producing my own cosmetics and especially ingredients for drinks. I recently purchased a book on herbology and I've started searching for local herbs, plants and spices in my area. I've realised that there are so many eucalyptus trees in my area (I'm currently in Canberra, Australia) that I wanted to use them. I went out and collected eucalyptus leaves and made an oil out of it. The recipe is very easy - you just need a bunch of leaves, oil and time! The immersion of the leaves and oil takes a minimum of 6 hours, so it's best to leave it overnight. Make sure you use a lid on the pot/saucepan you're using to make the eucalyptus oil, otherwise your house will smell like the Australian outback. This recipe only requires 2g of the oil, but you can use the remainder to make nice cosmetics, as as essential oil and a future ingredient. Because the oil component is coconut oil, it has a low melting temperature - so on a warm day or in the sun, it will turn to liquid. I bottle mine and keep it the fridge or a cupboard. Which coffee did I use? I used a natural process Colombian geisha (filter roast) for this drink. Any coffee will do for this drink, as long as it has a lot of body, powerful flavour profile and long lasting aftertaste. Take this as an opportunity to experiment with your favourite coffees and see what the outcome is! Ingredients Coffee (30 mL) 40g coffee beans (I used a natural process Colombian geisha, filter roast) 100 mL water, 94 degrees Grinder Espro Press (or a French press/plunger) Eucalyptus oil (2g) 6 handfuls eucalyptus leaves 3 cups coconut oil Spirits 30 ml gin Meridor 30 ml De Kuyper peach liquor 30 ml Cinzano vermouth extra dry Method 1. To make the eucalyptus oil, collect a bunch of eucalyptus leaves (I collected about 6 handfuls). Wash the leaves, scrunch them with your hands so they break and release their oil, put all these leaves into a pot and cover them with oil. I've used coconut oil as I have a big pot of it at home, and it's pretty healthy as far as consumable oils go. 2. Keep the pot with the oil and the eucalyptus on very low heat for a minimum of 6 hours. Again, make sure you have a lid on the pot, or you will have to get used to your kitchen smelling like a koala's breakfast. 3. Strain everything in the pot through a cloth filter - it's messy and oily, so be warned. The oil should now be a bright green and smell very very intense, like eucalyptus. 4. To make the coffee, grind 40g of coffee beans (a fine grind, or 23 clicks on a Comandante grinder). Add to Espro Press, then add hot water. Stir 10 times and allow to steep (with the lid on) for 4 minutes. After this time has passed, press down and pour out your coffee into a vessel. 5. Combine 30 mL of your coffee brew, 2g eucalyptus oil and all spirits in a Boston shaker. Add ice and shake vigorously for 30 seconds. 6. Single strain into a chilled glass and garnish with a eucalyptus leaf. Enjoy! How does it taste? Seriously, it tastes like a chocolate bar with that hint of eucalyptus. Very delicious! Now I just have to find a koala to trial it on.

This drink was inspired by two amazing, natural products: honey and rosemary. For the German Barista Championship in 2020, I managed to get my hands on some natural Ethiopian honey, which was produced in the same area as the coffee I was using for the competition. This honey is unreal! It tastes so floral it absolutely blew me away, so I really wanted to incorporate it into one of my cocktails. On the other hand, there is this gigantic rosemary bush in front of our house and I love the smell of it. This drink is so multi-layered, there's soooooo many things happening at the same time! It's fresh and at the same time sweet and coating and has depth from the coffee. The gin lifts the herbal aspect and it's just such a round and delicious cocktail. It's a must try at home or in any bar. What's the coffee? I used the 'Cherry Pie' espresso blend by ONA Coffee. This coffee is a combination of natural and Carbonic Maceration (CM) coffees, which gives it a flavour profile of red and purple cherries, with a hint of pastry. If you can't get your hands on this blend, aim for a CM or natural processed coffees with red fruit notes - the more cherry-like, the better. Ingredients Honey Rosemary syrup (15mL) 3 sprigs rosemary 1 tbsp honey (I used Ethiopian honey - but any honey will do, as long as its floral)  1 tbsp boiling water 30 mL freshly squeezed grapefruit juice 15 mL freshly squeezed lemon juice 30 mL gin (I used Meridor gin from France) Coffee (20 mL) 40g Cherry Pie blend, fine grind (or 19 clicks on a Comandante) 100 mL 95 degrees filtered water Espro Press (or a French press/plunger) Method To make the honey and rosemary syrup, combine 3 sprigs of rosemary, one tablespoon of the honey and one tablespoon of boiling water. The temperature of the water helps the honey to get softer and at the same time it releases the oils of the Rosemary. Once this is cooled down you have a very intense honey and rosemary syrup. To make the coffee, add 40g of coffee grounds to your Espro Press. Add the hot, filtered water and stir for 10 seconds. Allow to steep for 4 minutes, then pour 20 mL into a Boston shaker. Add syrup, fresh juices and gin into the Boston shaker. Add ice and shake vigorously for 30 seconds. Single strain into your serving vessels. I recommend a wide glass (think a stem-less wine glass). Garnish with a sprig of rosemary - make sure it's not too much, otherwise the aroma might overpower the drink.

This was the first cocktail I made in Canberra, Australia after I moved there in October, 2019. I arrived in spring, so this drink was inspired by the local gin and the fresh fruits that I was eating at the time. The name of this drink comes from an Australian sweet, called a 'Redskin' - it's a hard boiled, red lolly which is apparently really popular with kids. I still haven't tried one, but apparently this cocktail tastes just like it! Ingredients 80 mL cold brew coffee* 20 mL elderflower liquor (I used Saint Germain) 40 mL strawberry shrub** 30 mL strawberry gin (I used Summer Gin from Poor Toms distillery) 50 mL IPA (the more floral, the better) *cold brew coffee is really as simple as mixing ground coffee with cool filtered water and steeping it in the fridge over night. I have used 500 grams of a natural Ethiopian espresso on a medium grind setting with 2L of filtered water and let it steep for 16 hours. **a shrub is a mix of sugar, fruits and acid which creates a sugar syrup with more depth due to the acidity. I have used 500g fresh chopped up strawberries on 250g of white sugar and 250 mL of apple cider vinegar. I mixed all ingredients in a bowl, covered it and let it sit overnight in the fridge. The next day I strained the liquid out and this is my shrub! Method 1. Combine the cold brew, elderflower liquer, shrub and gin in a Boston shaker. Add ice and shake for 30 seconds. 2. Add the IPA into the shaker and gently stir it in. Make sure you don't add it before you shake, otherwise you're in for a fizzy (and messy) surprise. 3. Single strain into a chilled martini glass and - enjoy!

This drink is inspired by my love of healthy herbs and spices. Turmeric is a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis. I've been drinking Turmeric in tea every morning to improve my general health and find it is an amazing ingredient in cocktails as well. Also, I just loooove whiskey sours! This drink has so many layers, it's insane! It's sweet but sour with a umami vibe coming from the turmeric and lots of body from the coffee and the Whisky. Definitely one of the best drinks I've ever made. For this recipe, I used the 'Peach Cobbler' filter blend by ONA Coffee. If you can't source this coffee, try to find a filter coffee that has nice stone fruit qualities like peach and apricot. Ingredients Turmeric sugar syrup (to make 10mL) 1 tbsp turmeric paste 2 tbsp sugar 1 tbsp water Coffee (to make 30mL Peach Cobbler brew) 45 g 'Peach Cobbler' Grind size 19 clicks on a commandante 100 mL 95 degrees hot water Espropress (if you don't have one, just use a French press/plunger) Spirits 30 ml macallan Whisky lumina 20 ml licor 43 30 ml fresh lemon juice Method 1. To make the turmeric sugar syrup, I bought a turmeric paste at a local health food store and combined it with one tablespoon of this paste, 2 tablespoons of sugar and 1 tablespoon of water. Combine these ingredients in a small bowl (If you don't have a turmeric paste, add about 2/3 tbsp of turmeric powder instead). Set aside. 2. To make the coffee, add the ground coffee to the Espro Press. Add water, stir 10 times and allow to steep for three minutes. Press and pour 30mL of the brew into a Boston shaker. 3. Add 10mL of the turmeric sugar syrup, whisky, licor 43 and lemon juice into the shaker. 4. Shake on ice for 30 seconds, and strain into a chilled glass. I like using a whisky glass to enhance the aroma, and I find it makes me drink it slower. It's an intense drink, so you'll want to take it one sip at a time.

I love espresso martinis as it is THE cocktail to connect with your customers. And especially when making classic cocktails, your ingredients can change people's perception of how they experience the drink. My three ingredients are all high end and you can definitely taste that. This is what specialty coffee and coffee in good spirits is all about. Making people fall in love with high quality ingredients and creating unforgettable moments. This drink was inspired by my friend and former Coffee in Good Spirits World Champion, Martin Hudak. In addition to having one of the best bars in the world and being a great guy, he's also the global ambassador for Mr Black Cold Brew liquer. Which espresso should you use? If you have the chance to get your hands on a CM natural coffee*, do it! This coffees are great for mixing as they have enough body to really shine through the cocktail. Otherwise please use an espresso roast of a heavy, natural coffee. I never use robusta in any of my drinks and wouldn't really recommend it at all as it really dulls down the flavours of the cocktail. *CM means Carbonic Maceration. This means the coffee beans get placed into tanks where the oxygen is replaced by CO2. In this environment, the fermentation can be slowed down and extended for longer periods of time which creates more fruit sugars. It's a technique used in wine production, and it does wonders for coffee. These coffees have so much depth and taste a bit boozy anyway, great for mixing with spirits. Ingredients 30 mL espresso* 30 mL Caramel Vodka (I used Underground Spirits from Canberra). 30 ml Mr Black cold brew coffee liquor *I used the 'Cherry Pie' blend from ONA Coffee. If you can't find this blend, use another CM processed coffee, or a natural processed coffee with big fruit qualities. My recipe was 21g in, on 38g out in 28 seconds if you use a 20g basket. Method 1. Add all ingredients into a Boston shaker with ice 2. Shake vigorously for 30 seconds and single train into chilled martini glass.

This drink was inspired by two of my favourite things in the world: the first one is the coffee, the second my love to Italy! I always loved Italian food (and I do think I make the best ever tiramisu in the whole world, if I say so myself). So this is why I wanted to make a desert like cocktail. To get this rich sweetness I have made my own vegan dulce de leche - imagine caramelised, condensed milk. About the coffee: I am using the 'Cherry Pie' limited release espresso blend, roasted by ONA Coffee. This special release tastes so much like cherry, it is incredible! But, I am not using it as an espresso - as this is going to be a perfect example for a warm coffee cocktail, I am going to use a filter coffee machine (in my case the Moccamaster Classic) to get more volume. Ingredients: Vegan dulce de leche 500mL oat milk 250g sugar Coffee 60g 'Cherry Pie' coffee (if you can't get this blend, use something which has a strong red fruit character, like red berries or cherry) 330mL water Moccamaster Classic machine (if you don't have a filter machine, use a V60 or Clever Dripper to make filter coffee(s).) Spirits 30 ml white rum (Bacardi) 20 ml PX sherry 20 ml Mr Black cold brew liquor 30 ml chambord Method 1. To make the dulce de leche, combine the oatmilk and sugar in a saucepan and place on medium heat. Stir until the sugar is dissolved, then reduce heat to low and allow to reduce for 30 minutes. You want it to have a thick consistency, similar to a condensed milk. When it has reached this, take it off heat and set aside. This reduction will keep for at least 3 months if you keep it refrigerated in a sealed container or jar, so you can use it for many many things (and it's freakin' delicious). 2. Grind the coffee (around 19 clicks on the comandante, or a medium fine espresso setting on another grinder). Add 330 ml water and let the Moccamaster work its magic. It should take about 4-5 minutes. 3. Combine the coffee, spirits and 20mL of your vegan dulce de leche in a large vessel (I use the Moccamaster carafe, as the coffee is already in it. Swirl throughly - if the coffee is still hot, the dulce de leche should melt through nicely. 4. Serve warm in your favourite cup. I like to use ceramic cappuccino cups because they're nice and easy to hold - something with a good heat retention would be best, as the drink is best enjoyed when warm. How does it taste? Incredible. Trust me. Try it yourself.

Recently I asked a bunch of people what's their favourite cocktail was and nearly 70% answered the same: a negroni. So, I wanted to make a coffee related version that at the same time isn't as heavy as a classic negroni. I give you, the Grapefruit Coffee Nergon-ly'. Ingredients: 45 gr 'Peach Cobbler' filter blend by ONA Coffee (grind size 19 clicks on a comandante) 100 mL 95 degrees hot water Espro Press (you can also use a standard French press/plunger) 30 ml Gin Meridor 30 ml Campari 30 ml freshly squeezed grapefruit juice ( depending on the quality maybe add a squeeze of lemon as well) 20 mL coffee 3 dashes angostura bitter Barspoon Ice cubes (if you can source spherical cube molds, that would be best) Method: 1. Add the coffee to the Espro Press. Add the hot water, stir 10 times and leave to steep (with the lid on) for three minutes. 2. Measure 20mL of the brew, pour into a Boston shaker and allow to cool. If you're able to chill the Boston shaker prior to starting, it will help to cool down the coffee faster. 3. Add all other ingredients and stir with a barspoon until all the ingredients are combined. 4. Single strain into your serving glasses with ice, I didn't use a garnish, but if you'd like one I recommend a slice of grapefruit. Fresh with lots of body and so may layers of flavour! Such an easy drink and I absolutely adore it!

Wannsee is a big lake on the outskirts of Berlin, where everyone heads in summer to swim and enjoy the great weather! This drink represents my Summer of 2019 and I really wanted to show it on the world stage. I prepared this drink for the 'Spirit Bar' round at the World Coffee in Good Spirits (WCiGS) championship and it resembles Berlin like no other drink for me. Ingredients: 45g coffee (I used a natural processed Caturra from Finca Deborah, Panama. 19 clicks on Comandante, or a espresso-like setting)* Aeropress with Fellow attachment (you can also just make 4 espressos, but I like this method better) 100mL 95 degree water (filtered) 10 ml rose water 10 ml simple syrup 10 ml fresh cucumber juice 2 fresh kumquats, sliced in half *We roasted this coffee more towards a espresso profile and on stage I used a Aeropress with a 'Crema Valve' attachment from Fellow products Vodka infusion: 40mL Grey Goose vodka A handful of Woodruff leaves (keep some aside for a garnish) Cream gun 2 CO2 cream bulbs Method: 1. Create your Vodka infusion using a cream charger gun - add the woodruff and 40 mL grey goose Vodka in the cream gun and place on the lid. Pressurise it with 2 bulbs of CO2 and leave to sit for 30 seconds. 2. Release the CO2 from the cream gun - try facing it upwards and covering the valve with a teatowel while you allow the gas to escape. Take off the lif and strain the vodka - it should taste so much like the woodruff, it's incredible. 3. Add ground coffee to Aeropress. Pour hot water over and stir rapidly for 10 seconds. Allow to sit for 30 seconds, then push the brew through the Fellow valve. 4. Add the vodka infusion, hot coffee and all other ingredients into a Boston shaker. Shake vigorously for 30 seconds. 5. Single strain into your serving glasses - I like using something shaped like a wine glass, to enhance the aroma. 6. Garnish with a fresh Woodruff leaf and enjoy the taste of Berlin summer! Look for tasting notes of iced tea, Berliner Weiße (one of my favourite beers with Woodruff) and chocolate.

This cocktail reminds me of walking through a Christmas market in Berlin - the smell of roasting nuts, the warm drinks and of course, a cheeky bit of midday alcohol (you know, to keep you warm...) Ingredients and equipment: 40g coffee ground for filter (I used Brazilian natural red catuai espresso from Finca Santiago) 380mL 95 degrees water Clever Dripper (you can also use a French Press, but make sure you have something to filter it through afterwards) Spiced Christmas butter: 50g butter 2g Sherry reduction (I used Pedro Ximinez (PX) sherry) 0.2 g salt 2.5g black moscavado sugar 1 barspoon of apricot syrup 1 cL rum (I used an 8 year old 'Chicuatan' El Salvadorian rum) 1 cL Nut liquer (I used a generic one, but pick your favourite) Milkshake mixer (you can also use a stick blender) Method: 1. To make the sherry reduction, add the sherry to a saucepan and reduce on medium heat until it reduces by about 50%. You're only going to need about 2g of the reduction, so you can use a small amount (30mL) to get enough for 1-2 drinks, or use a larger amount to store it for later. Once reduced, remove from heat and set aside to let it cool. 2. Add the butter to a small saucepan on medium heat and melt until the butter turns brown. Once browned, remove from heat and pour into a small bowl. 3. Add 2g sherry reduction, salt and black moscavado sugar to the bowl with the browned butter. Mix well - once combined, either use immediately or store for later use. It's good for it to be soft or melted when you're making your cocktail, to avoid chunks. 4. To make the coffee, add 40g of ground coffee beans to a Clever Dripper with a filter, and pour your hot water in. Make sure the Clever Dripper isn't on top of a cup, or it will drain - you want to allow this brew to sit for three minutes. After this time has passed, place on top of carafe and allow to drain. 4. Add Spiced Christmas Butter to a milkshake cup, or a large cup that will allow you to mix with a stick blender. Add apricot syrup, rum, nut liquer and your hot coffee. 5. Blend or mix all ingredients until well combined. 6. Serve in small, ceramic cups or anything that will retain the heat of the drink. I like to garnish it with some gingerbread, to keep the Christmas spirit going! Look for tasting notes of salted caramel, spiced butter, chocolate and roasted almonds. Video Checkout the video of me making this drink in the semi-finals of the 2019 World Coffee in Good Spirits Championships (from about 6 minutes, 15 seconds):