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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!

Tips:
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.
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Competitions
Autumn has arrived which means the leaves are changing, pumpkins are out and we’re bringing our Mugshot Competition back!

We’re asking you to capture the essence of Autumn with your mugshots. Think cosy cuppas with colourful autumnal leaves, curled up on the sofa, coffees with your favourite spices and delicious seasonal foodie shots.

Enter!

Our Autumn winner will be chosen at the end of November so you’ve got plenty of time to perfect your shots. We’ll also be sharing some tips along the way too! Be sure to use the #autumnmugshot hashtag and tag us on Facebook, Instagram and Twitter so we don’t miss your beautiful pics.



All entries will be entered into the draw to win a lovely Autumn hamper filled with spices, a recipe for our very own Pumpkin Spice Lattes, loads of coffee, a Skandinavisk candle, a Percol Keep Cup and a tote bag too.

Keep an eye on our Mugshot competition, it’ll be going all year round. The best part is that our prizes will change and you’re going to love each and every one of our seasonal hampers. So get snapping and don’t forget to tag us, we can’t wait to see what you come up with.

Best of luck and feel free to enter more than once!
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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.

Ingredients

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

Method

  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.
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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!
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Coffee Tips

Enjoying a freshly brewed cafetiere of ground coffee should be a relaxing affair, but there are a number of things to get right before you get to the sipping stage!  To make the most of your favourite Percol Coffee, we’ve put together a few helpful tips for preparing the perfect cafetiere. Whether you prefer our ready to use ground coffee, or freshly grinding our whole-beans,  follow the steps below to get the best flavour every time.

Steps:

  1. Swish some hot water around the cafetiere to warm it up.
  2. Use one or two heaped dessert spoons of coffee per cup, depending on how strong you like it.
  3. Once the kettle has boiled, leave the water for 10 – 15 seconds before filling the cafetiere. Using freshly boiled water can scald the coffee and affect the flavour.
  4. Put the plunger on top and leave for 2 minutes then press down about a third of the way before lifting back up. This will ensure that the saturated coffee particles sink to the bottom, and the rest of the coffee has a chance to be suitably drenched to release as much flavour as possible.
  5. Wait another minute before plunging completely.

Pour into your favourite mug and add milk, sugar or maybe a touch of cinnamon to taste!

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