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Brand, Competitions
Thank you so much to all of you who entered your Winter Mugshots. They kept us feeling warm and cosy, even through the very coldest of days. The lucky winner this time was Kaz Weedon with this snowy snap. A lovely reminder of the exciting time that was the Beast from the East! 
Spring Mugshots

Enter your Spring Mugshots!

Next up? You guessed it, time to share your Spring Mugshots with us. Capture the essence of Spring with your snaps. Think cups of coffee in bright and sun-drenched settings, filled with colours, flowers and blossoms; beautiful breakfast bowls with seasonal fruits and your favourite toppings . We’re really excited about this one and can’t wait to see your entries! For a few tips on how to set up and take the perfect shot, check out our blog post. We asked a few of our blogger friends to shed some light on the art of photography, you can read more here

Spring Mugshots

To enter:

Tag us on Facebook, Instagram and Twitter using #SpringMugshot so we don’t miss your beautiful pics. You’ll then enter the draw to win a lovely hamper filled with loads of coffee, a Keep Cup, mug, tote bag and a month’s worth of weekly flower delivery from the wonderful people at Freddie’s Flowers.

Winner will be announced on the 31st of May…good luck!

Brand, Recipes
In celebration of National Chocolate Soufflé Day, we’ve teamed up with our friend Amie to bring you these gorgeously gooey Coffee Chocolate Soufflés.

These decadent little pots of joy are not only delicious, but easy to make and the perfect treat for any occasion.

Amie’s recipe replaces traditional butter and sugar ingredients with coconut based alternatives as she prefers to use the least processed ingredients. Our All Day Americano works well in this recipe as the chocolate notes in the coffee complement the chocolate base of the soufflés beautifully.

This recipe takes about 15 minutes to prep, 15 minutes to cook and serves two.


2 tbsp. coconut oil (solid) + extra for greasing ramekins
1 tbsp. hot (not boiling) water
½ tsp. Percol All Day Americano instant coffee
55g dark chocolate
Pinch salt
1 large egg
30g coconut sugar + extra for dusting


  1. Pre-heat your oven to 200 °C.
  2. Grease two ramekins with coconut oil and dust with a little bit of coconut sugar.
  3. Mix the water and coffee until granules have fully dissolved and leave to one side.
  4. Melt the coconut oil and chocolate in a bowl over some boiling water, then take off the heat.
  5. Next, whisk the egg yolk into the melted chocolate and coconut oil mixture and add 1/3 of the coconut sugar along with the coffee and set aside.
  6. In a separate bowl beat the egg white until it forms stiff peaks.
  7. Add remaining coconut sugar to the chocolate mixture and fold it into the egg white. 
  8. Evenly distribute the mixture between two ramekins and pop in the oven straight away to bake for 15 minutes or until they have risen by around 2cm.
  9. Take out and serve immediately, before your soufflé even thinks about sinking. We’d serve it with frozen coconut yoghurt but you could also add cream, ice cream, or anything else that takes your fancy.
Enjoy and share your pics with us on Facebook, Instagram and Twitter!

Brand, Competitions
We loved seeing your Christmas Mugshots, thanks so much to everyone who entered with their festive cheer. The lucky winner was BigUpBrekkie this time, a mugshot with a lovely hint of Christmas pine. Thanks very much Angie!Christmas Mugshot

Enter your Winter Mugshots!

Now it’s time to share your Winter Mugshots with us! Capture your Winter warmers with a mugshots and share your pics of cosy coffees, curled up with a blanket and a good book. You could try pairing your cuppa with a beautiful warming porridge bowl topped with loads of colourful fruit and nuts. The more creative, the better, have fun with it!

Our Winter winner will be chosen mid March, so you’ve got plenty of time to perfect your shots. Be sure to use the #WinterMugshot hashtag and tag us on Facebook, Instagram or Twitter so we don’t miss your photos.

You’ll then enter the draw to win a lovely hamper filled with loads of coffee, a Keep Cup, mug and a snuggly Cox & Cox blanket.

We know of course that taking the perfect shot is much harder than it looks so we asked some of our favourite bloggers for their tips. Read their helpful hints on how to take beautiful pictures here.

Good luck!


Competitions, Recipes
We’ve teamed up with Ninja Kitchen UK and some of our favourite foodie bloggers to bring you a selection of coffee inspired recipes. Just in time for the festive season, these delicious desserts are set to impress and they make the perfect home-made Christmas gifts too. You can find the full recipes over at Ninja Kitchen, in the meantime, we’ve put together a little round-up for you below. 

Mocha, Maple & Pecan Doughnuts

These doughnuts are baked, which makes them far healthier than the regular deep-fried option. Beautiful, nutty, chocolaty – a ring of pure joy from the lovely Nutritiously Naughty.
mocha doughnuts

Mocha Loaf

With a deep coffee flavour, this beauty is finished with a chocolaty layer that seeps into this yummy dessert. A delicious loaf of love, created by The Healthy Beard
mocha loaf

Spiced Pumpkin, Coffee & Chestnut Tart

Inspired by the flavours of autumn, SpamellaB has blended nuts, spices and chestnuts which all complement the subtle coffee flavour. Indulging innocently is Pamela’s mantra, and she certainly knows how to do it well! 
pumpkin pie

Mini Mocha S’mores

This is a fantastic take on our favourite campfire classic! These little pies are so incredibly cute. Start with the raw biscuit base, followed by a smooth mocha mousse-like layer and topped off with a creative vegan marshmallow equivalent. A culinary masterpiece by Greens of the Stone Age
mocha smores


Last but not least, a vegan take on the classic Tiramisu from Avant Garde Vegan. This is a beautiful dish that is best served in individual glasses. Perfect for dinner parties and ever so simple to make. The dairy-free yet creamy finish is superb! 


To celebrate the creation of these fantastic desserts, all of which used a Ninja Kitchen Coffee Bar, we’re giving you the chance to win one! The lucky winner will also receive loads of coffee, a Keep Cup and a tote bag.

To enter, head over to our Instagram page, follow us and Ninja Kitchen UK and tag your favourite coffee companion in the comments. Competition closes on December 11th.

Brand, Competitions
We loved seeing all of your Autumn Mugshots, thanks so much to everyone who entered. After much deliberation, we’re happy to announce that the winner was Little Loves and Mama. Dani’s beautiful entries definitely captured the essence of Autumn and made us feel all kinds of warm and cosy. Well done Dani! 

Enter your Christmas Mugshots!

Now we’re asking you to share your Christmas Mugshots with us! Capture the festive spirit with your mugshots and share your pictures of cuppas. Try pairing your morning brew with Christmas wrapping, mince pies, stocking fillers or Christmas card writing. Of course, the more creative, the better!

Christmas Mugshot
Our Christmas winner will be chosen at the beginning of January so you’ve got plenty of time to perfect your shots. Be sure to use the #ChristmasMugshot hashtag and tag us on Facebook, Instagram or Twitter so we don’t miss your beautiful pics.
Your mugshots will be entered into the draw to win a lovely Christmas hamper filled with loads of coffee of course. You’ll also win a Chemex, a bespoke planner for 2018, a Percol Keep Cup and a tote bag too.

We know of course that taking the perfect shot is much harder than it looks so we asked some of our favourite bloggers for their tips. Read their helpful hints on how to take beautiful pictures here.

Good luck!

Coffee Tips
We love seeing your coffee moments captured in pictures across Facebook, Instagram and Twitter, it brightens our day!

We know that getting your picture just right takes a bit of know-how and a lot of practice. With that in mind we thought we’d put together a few tips and tricks for you, with help from some of our talented blogger friends.

Natural light.

Pamela (you may know her better as SpamellaB) says: ‘The main and perhaps most obvious tip for getting a good photo is to use natural light, so try and find a space in your house or flat that allows for some daylight to come in while snapping photos of food. If you need extra help, you can buy large sheets of white card from art shops which are great for positioning around the subject of the photo and helps to bounce/create light. Autumn and winter make it more of a challenge to shoot – especially if you work full time and only have mornings and evenings to take photos! So why not wait until the weekend and make use of the light then?’

Seek the simplicity.

We also chatted to Amie who says less is more. ‘Don’t overcrowd your photo with props. By all means use props to make a photo look well-dressed but generally less is better when it comes to taking photos, especially of recipes and food! You want the product you’re taking a photo of to stand out and be the centre of attention.’


If at first you don’t succeed, try, try and try again! One of our flat lay favourites, Hannah, says the key to the perfect pic is to rearrange and edit. ‘The first time you lay things out it might not look quite right so don’t expect your first shot to be the final one. Take a few pictures, check how they look, then rearrange and try again before you find the best layout. This might mean adding a few items in or taking some out, playing around with the angles of your items and even the height you take it from. Once you’ve got a photo you’re happy with then edit it! Editing can make a huge difference and, like shooting, it’ll take a few goes to make it perfect.’


To get a consistent look and feel across your pictures, experiment with backgrounds and colours to figure out your style. Maria opts for natural stone tiles with slightly varying shades so that all of her images have a similar vibe. She also tends to go for foods and props that are cooler in colour (think blues and purples) and when the shot is too warm or red, she’ll adjust in the editing stage to get the right look.

Ready to put these helpful hints to good use?

Enter our Mugshot Competition! We’re asking you to share your beautiful Autumnal coffee pictures with us for a chance to win an awesome hamper of coffee and other goodies. So far, we’ve been super impressed with all the entries. Keep them coming! Our Autumn winner will be announced on the 30th of November.

instagram pictures of coffee

To see more from these lovely ladies, check out their pages: Pamela, Amie, Hannah and Maria.

Coffee Tips, Recipes
We’ve joined forces with Elizabeth’s Kitchen Diaries and a2 Milk™ to create a few easy-to-master and delicious recipes.

If you’re not already familiar with Elizabeth, she’s a Canadian born food blogger who now lives in the very, very northern part of the UK. The archipelago of Shetland actually lies closer to the Arctic Circle than it does to London!

This panna cotta is a take on a classic wobbly favourite, yet lighter and with a twist. The coffee flavour is subtle and carefully balanced by the sweetness of the caramel. Using a2 Milk™ and goat’s cream make this treat ideal for those of us with tummies sensitive to the A1 protein found in regular milk. This is a must try for your next dinner party and certainly sure to impress!


Vanilla panna cotta:
250 ml whole a2 Milk™
12 gram gelatine sachet
250 ml goats cream
125 grams vanilla sugar (or sugar with a few drops of vanilla)

Coffee caramel sauce:
2 tsp Percol Smooth Colombia instant coffee 
1 tbsp hot water
125 grams caster sugar
100 ml goats cream
45 grams goat’s butter


For the panna cotta:
  1. Pour 125 ml of a2 Milk™ into a small saucepan and top with gelatine. Gently stir and set aside for 5 minutes before heating until the gelatine has completely dissolved.
  2. Place the remaining a2 Milk™, goat’s cream and vanilla sugar into a blender and blend on low until mixed thoroughly.
  3. While still blending, slowly tip in milk and gelatine mixture.
  4. Divide the mixture up into four individual serving glasses and chill for two hours in the fridge.

For the coffee caramel sauce:
  1. Pound the Percol instant coffee granules in a mortar and pestle to a fine powder then dissolve in a tablespoon of hot water and add to the goat’s cream.
  2. Meanwhile, pour the caster sugar into a non-stick pan and heat over a medium-high temperature. Using a wooden spoon, carefully stir in a circular motion to keep the sugar moving as it melts.
  3. Keep stirring for about 10 minutes, until the sugar is a golden caramel colour.
  4. Once caramelized, add the butter until it has melted completely then pour in the coffee cream. Give the sauce a good stir until combined, then take off the heat and set aside to cool.

Once cooled to room temperature, spoon the coffee caramel sauce equally over the four panna cottas and refrigerate until set.

Coffee Tips
Cosy weather calls for cosy cuppas. Why to go to a cafe to make this seasonal favourite when you can make it in your very own home? Our Pumpkin Spice Latte recipe combines real pumpkin, our favourite spices, coffee and milk to make one mighty fine afternoon delight.

First thing’s first. Make the Pumpkin Spice Mix by combining the spices in a little jar. This will make enough for a few rounds of lattes, so make sure the lid is on tight and store with your other spices.

Pumpkin Spice Mix (we used BART’s spices)

3 tablespoons of ground cinnamon
2 teaspoons of ground ginger
2 teaspoons of ground nutmeg
1½ teaspoons of ground cloves

Next up, make your pumpkin puree.

Peel, chop and steam a small pumpkin until soft. Set aside a portion and mash it through a sieve until you have two tablespoons of finely pureed pumpkin. Any leftovers can be added in to your dinner or lunch prep – waste not, want not.

Make your latte and serve!

Combine two cups of milk, two tablespoons of pumpkin puree and two teaspoons of sugar in a saucepan and stir until hot, but not boiling. Remove from heat, add a teaspoon of the pre-made pumpkin spice mix, a few drops of vanilla extract and two shots of Ethiopia Espresso. Give the saucepan a good stir.

Pour through a strainer in to two large mugs and top with whipped cream, a sprinkle of pumpkin spice and garnish with a cinnamon stick. It tastes as good as it smells, trust us. Enjoy!

If you don’t have a Nespresso machine, you can also substitute the espresso shots with half a cup of freshly brewed ground or instant coffee.
Milk can be replaced with nut milk or oat milk, which add another layer of flavour too.