FAQ Search Results

Blends are often a bit more forgiving, but with the right settings you can also make delicious espresso with single origin beans.

Specialty coffee is coffee of high quality that scores at least 80 points according to international standards and is known for better beans, more flavour and clear origin.

Specialty coffee is more expensive because more attention and work go into the entire process, from cultivation and selection to roasting and freshness, which results in higher quality and better flavour.

Supermarket coffee is not necessarily bad, but it is less focused on quality and flavour, which means it is often flatter and more bitter than specialty coffee.

You can brew specialty coffee at home with the right beans and a good brewing method, allowing you to get more flavour and nuance from your coffee at home too.

Kiss of Fire coffee consists of strong coffee or espresso, rum, sugar and a layer of whipped cream. Sometimes extra flavours are added such as cinnamon, chocolate or coffee liqueur for variety.

Dark rum is used most often because of its warm and slightly sweet flavour. You can also vary with coffee liqueur or a combination of both for a smoother and fuller flavour.

You can replace the alcohol with syrups such as vanilla or caramel. This keeps the drink warm and full of flavour, but without the alcoholic kick.

Irish coffee is traditionally made with Irish whisky and has a somewhat stronger, drier taste. Kiss of Fire coffee is often slightly softer and sweeter due to the use of rum and any additional flavourings.

It’s best to drink it straight away. If you leave it to stand, the ice will melt and the texture will become thinner. Want to prepare ahead? Chill the coffee in advance and only blend at the very last moment.

Simply leave out sugar or syrup. Also choose a coffee with a full, natural flavour, so you feel less need for sweeteners.

Preferably not. Hot coffee melts the ice immediately, making your drink watery. Always let your coffee cool down first or use coffee ice cubes instead.

Use full-fat milk or oat milk and blend for slightly longer. You can also add a small splash of cream for a fuller texture.

Yes, the AeroPress is easier to use. You need less technique and the chance of mistakes is smaller. The V60 requires more precision when pouring and timing.

Not necessarily. The V60 gives a clearer and more complex flavour, while the AeroPress is fuller and rounder. What’s “better” depends on your taste preference.