All About Coffee by Café du Jour, the Coffee Expert

Fancy a full-bodied coffee liqueur that you simply make yourself at home? With this recipe you give a bottle of vodka, coffee and vanilla a rich, smooth flavour in just a few steps, perfect in an Espresso Martini or simply over ice.

Many homemade coffee liqueurs turn out too sweet, too sharp or lack that deep coffee flavour. A shame, because with the right coffee and a little patience you can make a version that comes surprisingly close to Tia Maria.

In this recipe you learn step by step how to make your own coffee liqueur, which coffee works best and how to keep the flavour nicely balanced.

What is Tia Maria?

Tia Maria is a coffee liqueur with a sweet, smooth flavour of coffee, vanilla and light caramel notes. The liqueur is often used in cocktails.

Making your own Tia Maria is popular because you can adjust the flavour entirely to your own taste. Do you use a strong espresso? Then the liqueur gains more depth. Add a little extra vanilla and it becomes softer and rounder in flavour instead.

Fancy an ice-cold coffee like the ones you sip on a sunny terrace in Greece? Then a Greek frappé is exactly what you’re after. This refreshing coffee drink is light, frothy and surprisingly easy to make at home.

Still, it often goes wrong: the foam collapses, the flavour turns too bitter or far too sweet. A shame really, because with the right ratios and a simple technique, you can have a delicious frappé ready in just a few minutes.

In this recipe, you’ll learn step by step how to make a Greek frappé, what to watch out for and how to tweak it entirely to your own taste.

What Is a Greek Frappé?

A Greek frappé is an ice-cold coffee drink with a thick foam layer, made using instant coffee, water and often ice cubes. You’ll spot it everywhere in Greece: on terraces, at the beach or simply at home as a refreshing coffee break.

What makes this coffee so recognisable is the airy foam on top. This is created by vigorously shaking or whisking the instant coffee with water (and optionally sugar).

Fancy an ice-cold coffee like the ones you drink on a sunny terrace in Greece? Then a Greek frappé is exactly what you’re looking for. This refreshing coffee is airy, frothy and surprisingly simple to make yourself.

Still, it often goes wrong: the foam collapses, the flavour is too bitter or too sweet. Such a shame, because with the right proportions and a simple technique you can have a delicious frappé ready at home in just a few minutes.

In this recipe, you’ll learn step by step how to make a Greek frappé, what to watch out for and how to adjust it perfectly to your taste.

What is a Greek frappé?

A Greek frappé is an ice-cold coffee drink with a thick foam layer, made from instant coffee, water and often ice cubes. You’ll see it everywhere in Greece: on terraces, at the beach or just at home as a cooling coffee moment.

What makes this coffee so distinctive is the airy foam on top. This is created by shaking or whisking the instant coffee with water (and optionally sugar) vigorously.

The difference is that freshly ground coffee retains more flavour and aroma, while pre-ground coffee loses its freshness more quickly.

This is because coffee beans protect their aromas as long as they remain whole. Once you grind them, those aromas are released… but they also disappear quickly. With pre-ground coffee, this process has already started before you even brew your cup.

As a result, freshly ground coffee often tastes fuller, richer and fresher. Pre-ground coffee, on the other hand, is mainly about convenience: there’s nothing left to do and you can make a cup of coffee in no time.

Why is freshly ground coffee tastier?

This mainly comes down to aroma and oxidation. Coffee beans hold on to their flavour and aroma compounds much better while they are still whole. It’s only when you grind them that these are released.

From that moment on, things move quickly. Ground coffee comes into direct contact with oxygen, causing the aroma and flavour to fade. The longer the coffee sits after

The difference is that freshly ground coffee retains more flavour and aroma, while pre-ground coffee loses its freshness faster. This is because coffee beans protect their aromas as long as they remain whole. Once you grind them, those aromas are released… but they also disappear quickly. With pre-ground coffee, this happens before you even make your cup.

That’s why freshly ground coffee often tastes fuller, richer and fresher. Pre-ground coffee, on the other hand, is mainly convenient: you don’t have to do anything and can quickly brew a cup.

Why does freshly ground coffee taste better?

It mainly comes down to aroma and oxidation. Coffee beans hold on to their scent and flavour compounds better as long as they stay whole. Only when you grind them are these released.

From that moment on, it goes fast. Ground coffee immediately comes into contact with oxygen, causing the aroma and flavour to diminish. The longer the coffee sits after grinding, the flatter the taste becomes. With pre-ground

You brew a jug of cold brew, patiently wait for hours… and then it tastes weak or overly bitter. A waste of both your coffee and your time.

Many people think cold brew is just “coffee with cold water”. But without the right ratio, grind size, and steeping time, you miss out on that smooth, refreshing flavour cold brew is known for.

The good news: once you know what to look for, you can make a surprisingly full and mellow cold brew at home. With a few simple steps and the right coffee, you’ll have an ice-cold favourite ready to pour straight from the fridge.

What is cold brew coffee?

Cold brew is coffee made with cold water instead of hot water. Instead of quick extraction (like filter coffee or espresso), you let the coffee steep slowly, usually between 12 and 24 hours.

The result? A completely different flavour experience.

Cold brew is:

• softer
• less acidic
• often slightly sweeter in taste

This is because cold extraction draws out different compounds from the coffee than hot water does.

You brew a jug of cold brew, patiently wait hours… and then it tastes weak or just bitter. Such a waste of your coffee and patience.

Many people think cold brew is just "coffee with cold water". But without the right ratio, grind and steeping time, you miss exactly that smooth, fresh flavour cold brew is known for.

The good news: if you know what to watch out for, you can make a surprisingly full and smooth cold brew at home. With a few simple steps and the right coffee, you brew an ice-cold favourite you can pour straight from the fridge.

What is cold brew coffee?

Cold brew is coffee brewed with cold water instead of hot water. Instead of quick extraction (like with filter coffee or espresso), you let the coffee steep slowly, usually between 12 and 24 hours.

The result? A completely different taste experience.

Cold brew is:

• smoother
• less acidic
• often a bit sweeter in flavour

This is because cold extraction pulls different compounds from the coffee than hot water. Bitter and acidic notes

Are you trying to choose between organic coffee and regular coffee? You are not the only one. The range keeps growing and terms like “organic” and “sustainable” are everywhere, but what do they really mean for your cup of coffee?

The main difference is in how the coffee is grown. Organic coffee is produced without chemical pesticides or artificial fertilisers, while regular coffee is often grown more efficiently and on a larger scale. That can affect the environment, the price and sometimes even the flavour.

Still, it is not as black and white as it may seem. So when should you choose organic, and when does it make little difference? Here you can read exactly what sets them apart, so you can choose your coffee with confidence.

What Is Organic Coffee?

Organic coffee comes from coffee plants that are grown without chemical pesticides or artificial fertilisers. Instead, farmers use natural solutions such as compost and smart planting combinations to help control pests.

This helps keep the

Are you wondering whether to choose organic coffee or regular coffee? You’re not alone. The selection is growing and terms like “organic” and “sustainable” are everywhere, but what does it really mean for your cup of coffee?

The difference mainly lies in how the coffee is grown. Organic coffee is grown without chemical pesticides and artificial fertilisers, while regular coffee is often produced more efficiently and on a larger scale. This affects the environment, the price and sometimes the flavour too.

But it’s not as black and white as it seems. When do you choose organic, and when does it actually not matter much? Here you’ll find exactly where the differences lie, so you can choose your coffee with peace of mind.

What is organic coffee?

Organic coffee comes from coffee plants grown without chemical pesticides and artificial fertilisers. Instead, farmers use natural solutions, like compost and clever plant combinations to combat pests.

This keeps the soil healthy and preserves biodiversity.

You are craving an ice-cold cappuccino, but the one you make at home often tastes watery or flat. Maybe the ice melts too quickly, or it is missing that rich coffee flavour you get in a coffee shop.

Fairly frustrating, because it seems so simple. Just mix coffee, milk and ice together and job done… right? In reality, you often end up with a weak, cold coffee that lacks character.

Thankfully, it can be done properly. With the right ratios, a smart approach and good coffee, you can make a frozen cappuccino in just a few minutes that is creamy, full of flavour and refreshing. Exactly what you want on a warm day.

What is a frozen cappuccino?

A frozen cappuccino is an ice-cold coffee drink made by blending coffee, milk and ice into a smooth, creamy mixture. It sits somewhere between an iced coffee and a milkshake, but with the familiar taste of cappuccino.

While a regular cappuccino is served hot and made with espresso and steamed milk, the frozen version is all about cooling down and enjoying