FAQ Search Results

Yes. Heat the coffee and milk, and add the warm boba at the very end. Just make sure you serve it straight away, otherwise the pearls will go chewy.

The number is Nescafé's strength indication; this Gold is a 6, so it is milder than a version marked 7.

Unopened, the beans keep for a few months up to around a year; check the pack for the exact date.

Yes. The flavours will then infuse well and the texture will become a bit firmer. Store the dessert covered in the fridge.

If you briefly dip them in coffee or hot chocolate, they stay deliciously moist with a little bite. Don’t soak them for too long.

Hot chocolate is a good alternative, especially for children. You can also use orange juice or a spiced tea for a creative twist.

Cocoa powder, shaved dark chocolate, caramel sauce or even a little coarse sea salt for a salted caramel effect all provide an extra festive finishing touch.

A latte consists of milk with a small amount of coffee, whereas in a macchiato an espresso is ‘marked’ with a little milk. A caramel latte is essentially a flavourful variation on the classic latte.

You can also use strong filter coffee or coffee from a moka pot. The result will be slightly milder, but still delicious in combination with caramel and milk.

That depends on how much caramel syrup you add. You can dose it yourself or opt for a sugar-free syrup. With a pinch of salt, you’ll also get a more balanced flavour.

Whole milk produces the firmest foam and a creamy flavour. For a plant-based option, oat milk or barista soya are best suited for creating a nice foam.

A matcha latte is made with powdered green tea and milk, dairy or plant-based, and if you make it yourself you decide how much sugar goes in. It is not a medical product and we cannot call it healthy: it naturally contains caffeine and has a soft, creamy taste with the typical green note of matcha. It is an alternative to coffee if you are looking for something gentler in the cup.

You can also drink matcha plain with just water. The latte version is popular because of the creaminess of milk, but without milk you taste the pure flavour of matcha even more intensely.

Bitter matcha is usually the result of water that’s too hot or a low-quality matcha. Use water at around 80 degrees and opt for culinary or ceremonial grade for a smooth, full flavour.

Matcha is sensitive to light, air and moisture. Store it airtight, in a dark and cool place, preferably in the fridge. This way, it retains its flavour and beautiful colour for longer.