Personal Recipe Collection
The Coffee Book
Curated recipes by origin · process · roaster
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★ Approved
☕ Espresso
Ethiopia
Colombia
Costa Rica
Washed
Natural
Honey
Yeast
Colombia · La Cabana
Sweet Washed
Iced V60
Local Roaster · La Cabana
Washed
V60
🧊 Iced
Coffee
17 g
Hot water
170 ml
Ice
85 g
Temp
94 °C
Grind
Medium-fine
Total time
3:00 min
Green apple, strawberry, caramel on ice. Brewed concentrated directly onto ice — crisp and sweet.
Colombia · La Cabana
Caramel Shot
Iced Espresso
Local Roaster · DeLonghi Dedica
Washed
Espresso
🧊 Iced
Dose
17 g
Yield
34 g
Ice
60–80 g
Temp
94 °C
Grind
Fine
Shot time
28–32 s
Caramel sweetness, apple acidity, thick crema — pulled directly over ice. Clean and bright.
Costa Rica · El Mango
Tropical Honey
Iced AeroPress
ضحى محمصة · El Mango
Honey
AeroPress
🧊 Iced
Coffee
20 g
Hot water
140 ml
Ice
80 g
Temp
88 °C
Grind
Medium-fine
Total time
2:30 min
Mango, blueberry, floral sweetness — pressed concentrated over ice. Syrupy and tropical.
Costa Rica · El Mango
Mango Honey
Iced Espresso
ضحى محمصة · DeLonghi Dedica
Honey
Espresso
🧊 Iced
Dose
17 g
Yield
38 g
Ice
60–80 g
Temp
92 °C
Grind
Fine
Shot time
30–34 s
Tropical mango, blueberry — shot pulled over ice. Creamy, fruity, zero bitterness.
Ethiopia · Chelchele
Wild Yeast
Iced V60
Caffeine Batch · Chelchele
Yeast
V60
🧊 Iced
Coffee
16 g
Hot water
160 ml
Ice
80 g
Temp
93 °C
Grind
Medium-fine
Total time
2:45 min
Blueberry, red apple, orange blossom on ice. Cold amplifies the fruit and tames the fermentation.
Ethiopia · Chelchele
Fermented Fruit
Iced Espresso
Caffeine Batch · DeLonghi Dedica
Yeast
Espresso
🧊 Iced
Dose
17 g
Yield
40 g
Ice
60–80 g
Temp
91 °C
Grind
Fine
Shot time
32–36 s
Blueberry jam, tamarind, orange blossom — pulled over ice. The cold locks in the fruit and kills any funky edge.
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