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That depends on your taste. Usually you use between 40 and 60 ml of Baileys in a 150 ml cup of coffee. Start with a smaller amount and adjust to taste.

A strong coffee with a full flavour works best. Think of espresso or a dark-roasted filter coffee. That way, the coffee flavour stays nicely present alongside the Baileys.

Allow the coffee to cool and serve with ice cubes for a refreshing version. Ideal on warm days or as a summer treat.

You can bake them a day in advance. Store them in an airtight container at room temperature and briefly warm them up in the oven before serving for that freshly baked feel.

You can also choose water, apple juice or another liqueur that you like. The raisins mainly absorb the liquid and the flavour, so choose what suits your taste.

Crème pâtissière is an important part of this recipe. As an alternative, you can use a mixture of custard or vanilla pudding, but the result will then have a slightly different texture.

Allow them to cool completely and store them in an airtight tin at room temperature. They will stay tasty for about 1 to 2 days. If you want to keep them for longer, freeze them without icing and warm them up briefly before use.

The apricot jam already gives a lovely shine and a light sweetness. The glaze makes it extra festive, but isn’t strictly necessary.

All Segafredo coffee beans are suitable for use in fully automatic coffee machines. The blends have been specially developed to deliver a consistent grind and a rich crema layer, perfect for espresso and other coffee preparations.

Segafredo offers an organic blend under the name Selezione Organica. This coffee carries the European organic label and the Rainforest Alliance label. You can therefore enjoy a delicious cup of coffee consciously, produced with respect for people and nature.

At Café du Jour you can choose a tasting pack with various Segafredo blends. Ideal if you want to try several flavours before ordering a larger pack.

The coffee beans are mainly grown on plantations in Costa Rica and Brazil, where they are carefully selected. They are then roasted in Italy using traditional methods, under the full supervision of Segafredo itself.

Decaffeinated coffee is not completely caffeine-free. There is always a small residual percentage of caffeine left behind, usually only a few milligrams per cup.

We do not make any claims about that. What we can explain is how decaf is made: the caffeine is removed from the beans while they are still green, before roasting, using water, CO2 or other extraction methods. Only a small residual amount of caffeine remains, far less than in a regular coffee. After roasting, the aroma and taste stay close to those of classic coffee, although a decaf is often roasted slightly darker. It is the practical choice if you enjoy coffee but want to limit caffeine. Coffee can be part of a varied diet; for health questions, speak to your doctor.

The caffeine is removed from green, unroasted coffee beans. At this stage, the beans release caffeine more easily and the flavour is better preserved.