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Ethiopian cocktail


The character of this distinctive Ethiopian coffee comes through divinely in this finely wrought sweet citrus cocktail.

Orange blossom Cappuccino


The zesty floral scent of milk frothed orange blossom tops the rich, earthy aromas of this deeply satisfying cappuccino.

Anise-flavoured Caffè Latte


Smooth, sweet and subtly floral, this alluring latte will delight your palate and enliven your senses.

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Ethiopian cocktail

Difficulty: Easy
Preparation time: 5 min.

Ingredients

  • 1 capsule of Bukeela ka Ethiopia Grand Cru
  • 100 ml of pink grapefruit juice
  • 3 tablespoons of crushed ice
  • 5 ice cubes
  • 10 ml elder flower syrup
  • 20 ml of grapefruit syrup
  • 1 grapefruit slice

Material

  • 1 Recipe glass
  • 1 Aeroccino or Steam nozzle
  • 1 shaker

Preparation

  • Pour 20 ml grapefruit syrup in the glass.
  • Add 3 table spoons crushed ice and  the pink grapefruit juice.
  • In the meantime, pour the Bukeela ka Ethiopia Grand Cru (110ml) in a shaker containing 5 ice cubes and 5 ml elder flower syrup.
  • Froth the coffee with a milk frother to make it creamier. 
  • Then, add the preparation to the glass content.
  • Decoration: decorate the glass with a grapefruit slice.
 

Orange blossom Cappuccino

Difficulty: Easy
Preparation time: 5 min.

Ingredients

  • 1 capsule of Bukeela ka Ethiopia Grand Cru
  • 40 ml of milk
  • 1 teaspoon of sweet condensed milk
  • 10 ml of orange blossom aroma

Material

  • 1 Aeroccino or Steam nozzle
  • 1 Glass Cappuccino cup

Preparation

  • Put the sweet condensed milk at the bottom of the cup and add the Bukeela ka Ethiopia Grand Cru (110ml)
  •  In the meantime, pour the milk and  orange blossom aroma in the Aeroccino to make milk froth.
  • Finally, gently add the milk froth on top of the coffee. 

Anise-flavoured Caffè Latte

Difficulty: Easy
Preparation time: 5 min.

Ingredients

  • 1 capsule of Bukeela ka Ethiopia Grand Cru
  • 250 ml of milk
  • 20 ml of anise syrup
  • 1 green jasmin tea bag
  • 1 star anise flower

Material

  • 1 Aeroccino or Steam nozzle
  • 1 Recipe Glass

Preparation

  • Prepare the Bukeela ka Ethiopia Grand Cru (110 ml) in the glass and add the anise syrup. Heat 250 ml milk.
  • On one side pour 200 ml warm milk in the glass and on the other side, in an other glass infuse a green jasmin tea bag in the remaining 50 ml warm milk.
  • After few minutes take the tea bag out and prepare the milk froth using the Aeroccino.
  • Finally add the milk froth to the beverage.
  • Decoration: decorate the foam with a star anise flower.