Warm Coffee Drinks

 Affogato

Affogato

Ingredients

  • 3-6oz of Espresso, we suggest our Fountain of Youth 
  • 1 or 2 Scoops of Gelato (Vanilla Bean or Hazelnut)

Directions:

  1. Brew 3-6oz of Intrepid Traveler Espresso.
  2. Scoop gelato into a cup and pour espresso directly onto the gelato. Feel free to experiment with other Gelato flavors.

 

Intrepid Traveler Coffee Company Moka pot espresso americano

Americano 

Ingredients

Directions:

  1. Brew 3oz of Intrepid Traveler Espresso.
  2. In a separate cup pour 3oz of water.
  3. Combine the espresso and water. Enjoy! 

 

Intrepid Traveler Coffee Cafe au lait

Cafe Au Lait

Ingredients

Directions:

  1. Grab your french press and your favorite bag of Intrepid Traveler coffee.
  2. Grind on a coarse setting (about breadcrumb size). Grind 1-2 tablespoon for every 8 oz of water.
  3. Add ground coffee to French Press and fill half way with water. Let stand 4 minuets.
  4. Stir to settle top and fill the rest of the way (1 inch from top) and let sit 3 more minuets. Plunge and serve right away. 
  5. Steam some milk. Pour equal parts of steamed milk and hot coffee into the mug at the same time. Viola! 

 

Cappuccino on wood table

Cappuccino 

Ingredients

Directions:

  1. Heat 1 Cup of Milk over medium heat in a saucepan or in the microwave.
  2. Remove from heat and mix until frothed. This can be done with an electric mixer or handheld milk frother. 
  3. Brew 12oz your favorite Intrepid Traveler Coffee. 
  4. Hold back foam and pour tablespoon of milk into coffee.
  5. Scoop 4 tablespoons (or more) of foam on top of coffee and milk mixture.
  6. Garnish with Cinnamon or Cocoa as desired. 

 

Intrepid Traveler Coffee Company moka pot espresso on kitchen counter

Espresso 

Ingredients

Directions:

  1. Grab your Moka Pot and fill with warm water till just below the release valve. Most of them have a line that indicates max fill level.
  2. Fill the filter with espresso. You should avoid too fine a grind as this could cloth the machine.
  3. Ensure no espresso grounds are on the edge as this could compromise the seal. Screw the lid on securely. 
  4. Turn your heat onto medium and place the pot on the edge of the burner if possible. 
  5. Open the lid. As the espresso heats up it should begin to dribble out of the top. If it spurts out of the top the heat is too high. Remove from heat just before the brewing process has completed. 

 

Intrepid Traveler Coffee Company Espresso Con Pana on kitchen counter top

Espresso Con Pana

Ingredients

Directions:

  1. Grab your Moka Pot and fill with warm water till just below the release valve. Most of them have a line that indicates max fill level.
  2. Fill the filter with espresso. You should avoid too fine a grind as this could cloth the machine.
  3. Ensure no espresso grounds are on the edge as this could compromise the seal. Screw the lid on securely. 
  4. Turn your heat onto medium and place the pot on the edge of the burner if possible. 
  5. Open the lid. As the espresso heats up it should begin to dribble out of the top. If it spurts out of the top the heat is too high. Remove from heat just before the brewing process has completed. 
  6. Pour heavy whipping cream into bowl or other container and whip using a hand whisk, electric mixer, or handheld frother. 
  7. Scoop 1 table spoon of whipped cream on top of espresso. 

 

Intrepid Traveler Coffee Cafe au lait

Flat White

Ingredients

Directions:

  1. Brew your espresso (refer to our blog on the various ways to do this)
  2. Warm your milk on the stove top or in a microwave. Froth by mixing with a whisk, electric mixer, or handheld milk frother.
  3. Tap out bubbles and polish (swirl clockwise or counterclockwise) so that the air is released leaving only the creamy milk) again check out our blog for video tutorials. 
  4. Start by pouring the milk high in circles to mix. As you fill to 3/4 drop low, pour through the middle and cup. Enjoy

 

Intrepid Traveler Coffee Company Vietnamese coffee with tile

Vietnamese Coffee

Ingredients 

  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons course ground dark or medium-dark roast coffee, we suggest our Bermuda Triangle
  • Vietnamese coffee press
  • Ice
  • 1 cup/8 oz hot Water

Directions: 

  1. Add the 2 tablespoons of coarse ground coffee to the Vietnamese coffee press and wet the grounds slightly with hot water
  2. Screw the press on tight ensuring that the coffee is packed well
  3. Boil your water and pour your hot water into the coffee press and cover it with its hat
  4. Wait for the coffee to finish brewing - the press drips very slowly, it will take about 3-5 minutes 
  5. When the brewing has completed, stir the coffee well.
  6. When done brewing, stir in 2 tablespoons of sweetened condensed milk and stir well