Flavoured coffee: 6 recipes to try

From mint to chocolate: ideas for a flavoured coffee that is always new and tasty.

The world of flavoured coffees offers endless sensory possibilities, enhancing the world's favourite beverage with carefully crafted and balanced flavour profiles. Those who want to experiment with different options will find the chocolate coffee recipe and other flavoured preparations a perfect opportunity to broaden their taste experience. 

Chocolate coffee: a delicious recipe

Of all the available variations, the chocolate coffee recipe remains one of the most popular due to its ability to blend two naturally complementary aromatic profiles. It is no coincidence that people often talk about the perfect pairing: coffee and chocolate, a combination in which the bitter component of cocoa integrates with the roasted notes of espresso, creating a particularly harmonious organoleptic synergy. For best results, we recommend selecting a medium-high body espresso, preferably from Arabica blends enriched with a percentage of Robusta to support the lipid component of the chocolate.

The chocolate used can be 70% dark for greater intensity, or milk chocolate for a softer profile.

The mixing phase requires the chocolate to be slightly melted before contact with the coffee, so as to avoid thermal shocks that could compromise its texture. Once the ingredients are blended, the drink takes on a velvety consistency and a long and complex aromatic persistence.

The chocolate coffee recipe is particularly suitable for environments such as gourmet coffee shops and patisseries, where the balance between aromatic notes and structure is essential. However, even at home, it can become a refined and technically satisfying daily preparation.

Lemon coffee

The recipe for lemon coffee is simple and intriguing, perfect for when you want to give your drink a fresh, clean taste. Lemon, rich in essential oils and characterised by a high volatile component, interacts with the aromatic part of coffee through a balanced contrast between acidity and bitterness.

To achieve the right technical balance, it is best to use organic lemon zest, lightly crushed between your fingers to release the oils, and rubbed on the rim of the cup before extracting the espresso.

This method transfers a citrus note without compromising the body of the drink. The zest can be sprayed with lemon microparticles, which are ideal for increasing the persistence of the aroma.

A refreshing touch: mint coffee

Mint coffee is a drink characterised by a fresh and intense aromatic profile, capable of providing an immediate soothing sensation. The recipe for mint coffee requires the use of a natural syrup or concentrated extract, carefully measured to prevent the sugar from overpowering the taste of the coffee. We recommend using an espresso with chocolate or fruity notes, preferably with a predominantly Arabica profile, as this tends to blend harmoniously with the freshness of the mint.

When the drink is prepared according to the original recipe, the result is an aromatic balance in which the mint amplifies the brighter notes of the coffee, creating a clean, elegant and surprisingly complex finish. At home, it is a way to enjoy a “refreshing” coffee and impress guests in the middle of the afternoon.

Flame-roasted coffee

The recipe for flambéed coffee is one of the most spectacular, often used in creameries to enhance the customer experience through live preparation. It is a flavoured coffee enriched by a brief flambé, which activates specific aromatic reactions and caramelisation of the sugars present in any liqueurs used.

Generally, a low-alcohol base is used, such as orange liqueur or light rum, as the controlled flame enhances the aromatic profiles without excessively altering their intensity.

To achieve a satisfactory and appealing result, it is essential that the flambé is carried out in heat-resistant containers with a controlled flame source. The espresso is added only afterwards, so as to keep the crema intact and prevent the aromatic notes of the coffee from evaporating completely. The recipe for flambéed coffee produces a warm, enveloping drink with a complex aromatic profile, ideal as a finale to a dinner or as a distinctive offering in gourmet coffee shops.

Ginseng coffee

The recipe for ginseng coffee stems from the desire to combine the tonic and revitalising properties of ginseng with the aromatic structure of coffee. The result is a tasty, balanced blend of coffee and ginseng, a combination that has become increasingly popular in recent years, both in cafés and at home.

The drink requires pure ginseng extract or a high-quality powdered preparation, which must be mixed evenly with hot water before adding the espresso.

Industry professionals recommend maintaining a dissolution temperature between 70°C and 80°C: a lower temperature would compromise the solubility of the ginseng, while too high a temperature would alter its aromatic profile. The recipe for this energising drink creates a smooth and slightly sweet taste, with a balsamic component and a long-lasting aromatic finish.

Did you know you can add spices to coffee? Here is spiced coffee

Spiced coffee is a sophisticated and highly appreciated alternative, thanks to the controlled use of highly volatile aromatic elements including cinnamon, cardamom, star anise, nutmeg and ginger. The choice of spices determines the final profile of the drink:
• cinnamon adds sweetness and an enveloping colour;
• cardamom adds a fresh, herbaceous flavour that aids digestion;
• ginger introduces a pungent note that energises the palate.

Unlike many other preparations, spiced coffee requires greater attention, as the spices must be used sparingly. An excessive amount would risk creating an unbalanced aromatic effect, completely covering the complex notes of the coffee.

The preparation can be carried out by adding the spice directly to the filter before extraction, or by mixing it lightly into the cup immediately after the espresso has been dispensed.

The above options affect the aromatic profile in different ways: infusion in the filter produces a more integrated aroma, while post-extraction addition generates a volatile and immediate bouquet. In any case, the end result will elegantly surprise your guests.