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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!

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.

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, Recipes
We’ve teamed up with Elizabeth’s Kitchen Diaries and a2 Milk™ to bring you some simple yet divine sweet treats.

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!

These cupcakes are super easy to make and combine the flavours of chocolate and coffee perfectly, while using a2 Milk™ and goats butter making it ideal for those of us with tummies sensitive to the A1 protein found in regular milk.

These little delights are perfect for lunchboxes and afternoon snacks. You can prep and cook them in about 40 minutes.


  • 150g sifted plain flour
  • 1 tsp bicarb of soda
  • 90g caster sugar
  • 90 g soft brown sugar
  • 30g cocoa powder
  • 115 ml brewed strong All-Day Americano Percol Coffee (hot)
  • 60g goat’s butter
  • 75 ml whole a2 Milk™
  • 0.5 tsp white vinegar
  • 1 large free-range egg
  • 1/2 tsp vanilla

  • 600g icing sugar
  • 200g goat’s butter softened
  • 1 tbsp brewed strong Smooth Colombia Percol Coffee (cold)
  • 1 tbsp cocoa powder
  • 2 tbsp whole a2 Milk™


For the cupcakes:

  • Preheat oven to 190C and line a 12-hole muffin tin with cupcake cases.
  • Sift together the flour, bicarb of soda, caster sugar and brown sugar and set aside.
  • Make a strong cafetiere of All-Day Americano Percol Coffee. Add 115ml of coffee to a small saucepan along with the goat’s butter and cocoa powder.
  • Gently heat until everything has melted, but don’t boil.
  • In a jug, add the vinegar to a2 Milk™ and stir. Next, crack in the egg and add vanilla.
  • Add the cooled coffee chocolate mixture to the dry ingredients along with the milk mixture. Stir well to combine. The batter will be thin.
  • Spoon into the prepared cupcake cases and bake in the centre of the oven for 20 minutes, until well risen. A skewer inserted in the centre of the cupcakes will come out clean when they are done.
  • Transfer to a wire rack to cool completely.

For the icing:
  • Beat the goat’s butter and icing sugar together until well combined.
  • Divide the mixture in between two bowls.
  • Add the cocoa powder and milk to one half and beat well until light and fluffy.
  • Add the cold coffee to the other half, beating well.


When the cupcakes have cooled, place a large star nozzle into a large piping bag. Carefully spoon each frosting into either side of the piping bag (or use a dual icing bag) and pipe large swirls of frosting on top of each cupcake.

Coffee Tips, Recipes
A decadent blend of coffee and alcohol, the Espresso Martini is a cocktail that doubles as a delicious treat and a very efficient pick-me-up when the food coma strikes, particularly during the festive season! While they’re sophisticated and taste amazing, the fabulous news is that they’re not too difficult to make.

Say good-bye to the Jaeger Bomb, the real party pleaser is only a few shakes away.


1 shot of Ethiopia Espresso 
1 shot of Kahlua
2 shots of Vanilla Vodka
Cocoa powder


  1. Pop some ice cubes in your martini glasses and leave to chill.
  2. Pour the coffee, Kahlua and vodka into a cocktail shaker with a handful of ice.
  3. Shake hard, then shake again. The more you shake, the more of a lovely froth you’ll get.
  4. Tip the ice out of your glasses and strain the Espresso Martini into them.
  5. Top with a sprinkling of coffee beans and a fine dusting of cocoa powder.

Coffee Tips, Recipes
Having a cold coffee is a delightful alternative on a hot summer’s day and while we’re yet to have many scorchers, we’ve made the switch to a refreshing cold brew in the mornings.
Let’s get one thing straight; cold brew is not the same as iced coffee. lced coffee is a regular coffee, cooled down and served with ice. Cold brew on the other hand is brewed for a much longer time using more coffee and cold water, resulting in a stronger coffee concentrate.
Using cold water means the extraction process is much slower, the coffee is generally less acidic and the bitter compounds are left behind, creating a coffee with a sweeter and smoother taste.
Experiment with different blends of coffee and the time you leave it brewing until you have found your own personal favourite.

Try it!

As a guide, we add about one cup of ground coffee to four cups of filtered, cold water, stir and leave covered in the fridge for 12 hours.
You can brew in a container and strain using a cheesecloth, but we think it’s easier to use a cafetiere. Don’t plunge until the 12 hours is up though!
To serve, dilute with cold water or milk. If you’re in the mood for a sweet treat, why not try pouring your cold brew over a scoop of ice cream?

Try our ground coffee range and see if you can taste the difference to when you regularly brew with a Chemex or a cafetiere.

So there you have it, cold brew for you. Give it a go, and let us know how you get on!