Savor the surprise: coffee's culinary canvas
Say hello to coffee-inspired culinary creativity.
Coffee recipes: brew, cook, indulge
Your Siemens fully automatic espresso machine isn’t just for a quick cup of coffee – it’s your secret ingredient for unforgettable meals. From savoury dishes to sweet treats, discover how coffee elevates your cuisine with coffee-infused recipes. Dinner parties just got a lot more exciting.Espresso-based main courses
Add depth and richness and transform simple ingredients into an extraordinary experience with these exciting coffee-infused recipes.Prawns with espresso cream lentils
Difficulty: Easy | Time: 30 minutes
Ingredients for 4 people:
- 150 g lentils
- 1 stick cinnamon
- 1 bay leaf
- 1 dried chili pepper
- Salt/Pepper
- 1 medium carrot
- 1/2 thin leek
- 8 large prawns
- 100 ml Espresso
- 100 g cream
- 3 tsp balsamic vinegar
- 3 tbsp olive oil
- 100 ml white wine
Preparation: Cook lentils with cinnamon, bay leaf, and chili in salted water for 15 minutes, ensuring they stay firm. Discard spices, dice carrot and leek, and prepare prawns by peeling and deveining. Sauté carrot and leek in butter for 1 minute, deglaze with espresso and cream, simmer, then mix in lentils. Season with balsamic vinegar, salt, and pepper. Fry prawns in olive oil for 3-5 minutes per side, season, and serve over lentils with crispy leek strips. Optional: simmer prawn shells with white wine and cream, strain, froth, and serve as a sauce.
Mushroom, asparagus, espresso linguine
Difficulty: Easy | Time: 30 minutes
Ingredients for 2 people:
- 1 tsp Espresso beans
- Fleur de sel/Pepper/Salt/Sugar
- 250 g green asparagus
- 500 g linguine (or spaghetti)
- 1 bunch of coriander
- 150 g chanterelle mushrooms
- 2-3 cloves of garlic
- 2-3 tbsp olive oil
- 1 Espresso doppio (approx. 50 ml)
- 1 tbsp butter
- 2-3 tbsp grated parmesan
Preparation:
Crush espresso beans, mix with fleur de sel and pepper. Prep asparagus by trimming ends, saving tips, and peeling into ribbons. Boil salted-sweetened water, chop coriander, clean chanterelles, and sauté mushrooms with garlic. Blanch asparagus for 2 min., then mix with mushrooms off heat. Cook linguine in asparagus water, reserving 100 ml. Add espresso, coriander, and pasta to the pan, season, and mix with butter and parmesan, using pasta water for a creamy sauce. Serve topped with espresso salt.
Veal fillet with Morels
Difficulty: Intermediate | Time: 2 hours
Ingredients for 4 people:
- 500 g veal fillet
- 7 sprigs rosemary
- 2 sprigs thyme
- 2 cloves garlic
- 50 g dried morels
- 2 small cups cold espresso
- 2 small cups hot espresso
- 1 shallot
- 70 g cold butter
- 100 ml cream
- 2 cl Cognac
- 400 g potatoes
- Honey, raspberry marmalade
- Salt and pepper
- Nutmeg
Preparation:
Finely chop rosemary and coat a trimmed veal fillet. Sear it with olive oil, crushed garlic, rosemary, and thyme, then bake at 180°C for 20 minutes. Soak washed morels in cold espresso for an hour. Cook peeled potatoes thoroughly. Sauté squeezed morels with butter and shallots, then deglaze with cognac, hot espresso, and cream. Reduce, seasoning with honey, raspberry jam, salt, and pepper. Mash potatoes with butter, olive oil, salt, pepper, and nutmeg. Spread mash on a dish, slice the veal, and top with morels.
Espresso-based desserts
Indulge in the rich harmony of coffee and dessert. From soufflé to sorbet, these coffee-infused recipes bring a delicious, caffeinated twist on classic treats.Espresso granita
Difficulty: Easy | Time: 15 minutes
Ingredients for 4-6 people:
- Cinnamon
- 125 g brown sugar
- 150 ml espresso
- 350 ml orange juice
- 4 cl orange liqueur
Preparation:
Dissolve a knife point of cinnamon and 125 g brown sugar in 150 ml hot espresso. Stir in orange juice and 4 cl orange liqueur and freeze in a flat container. To serve, scrape snowflake-like ice chips out of the bowl with a spoon and place in small glasses or cups.
Espresso sorbetto
Difficulty: Easy | Time: 15 minutes
Ingredients for 4 people:
- 350 ml Espresso
- 6 sugar cubes
- 300 ml low-fat milk
- 1 generous pinch of cinnamon
Preparation:
Pour the Espresso into an ice cube tray and freeze until solid. Process the frozen Espresso and the other ingredients in a blender for 3 min. until the mixture is soft. Serve in coffee or Espresso cups.
Cappuccino ice soufflé
Difficulty: Easy | Time: 3 hours
Ingredients for 3-4 ice soufflés:
- 250 g sugar
- 300 g whipping cream
- 4 egg yolks
- 2 cl orange liqueur
- 1 Espresso
- 1/2 tsp cocoa powder
- 3 or 4 baking dishes
- Baking parchment
Preparation:
Line dishes with parchment, leaving 3 cm overhang. Boil 50 g sugar with 50 ml water until reduced by a third. Whip cream; chill. Beat yolks, remaining sugar, and liqueur over a hot water bath until thick. Mix in syrup. Fold espresso and cocoa into a third of the mix and cream. Layer espresso and light crèmes in moulds; freeze 3+ hours. Dust with cocoa.
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