Coffee recipes - RECETAS DE CAFÉ - Receitas de café
Receitas de café

Coffee recipes and some tips to preserve the aroma and flavor of ground coffee add a little sugar and store in a covered container.

Some tips on coffee recipes

  1. To preserve the aroma and taste of coffee powder, add a little sugar and store in a covered container.
  2. The strainer is important for good coffee. When new, boil it in an infusion of used coffee powder. Always moisten the strainer before use.
  3. Scald the pot, cups and strainer with very hot water. This will give you a better tasting drink.
  4. Coffee should not be reheated. But if you do, always make it in a bain-marie.
  5. When coffee is boiled, it loses its aroma and flavor. Times, however, are not for wasting. So if you’ve accidentally let the coffee boil, do the following:
    1. when you take it off the heat, add a spoonful of cold water so that it doesn’t taste unpleasant.
    2. But don’t offer it to me because I don’t accept reheated coffee.



Brazilian Style Coffee I


  • Boiling water
  • Coffee powder


  1. Pour as much coffee as you like into the strainer.
  2. As soon as the water boils, pour it over the top and strain it into a teapot scalded with boiling water.
  3. If you have to change teapots, the one in the living room should be filled with very hot water and only emptied
  4. when the coffee is ready and strained.

This is the most common way of preparing coffee, the most widespread, but the best, for me, is the 3rd recipe.

Brazilian-style coffee II


  • Coffee
  • Boiling water
  • A square of thick cloth with 2 sticks, one on each side.


  1. Place the coffee inside this square, over the mouth of the vessel in which you are going to strain the coffee.
  2. Pour boiling water over the top.
  3. When all the water has gone through, hold the two long sticks and twist them to the same side, squeezing out the rest of the liquid that remains in the coffee powder.

For many northerners and northeasterners, this is still the right way to prepare a good cup of coffee.

Brazilian-style coffee III


  • Coffee
  • boiling water


  1. When the water is boiling, pour in as much coffee as you like, stir, bring to the boil and only then strain into a previously scalded pot.

Good measure:

One heaped tablespoon of coffee powder for every cup of boiling water.

Brûlot coffee


  • 4 cups of coffee
  • zest of ½ orange
  • zest of ½ lemon
  • 8 tablespoons of sugar
  • 2 cinnamon sticks
  • 10 cloves
  • 2 glasses of cognac.


  1. Put the finely chopped orange and lemon peels, the sugar, the cinnamon broken into small pieces, the roughly pounded cloves and the cognac in an agate or enamel pan.
  2. Put the pan on the heat and stir everything until it is hot, then mix well.
  3. Set the pan on fire, igniting the cognac.
  4. Leave it on for a minute or so, so as not to burn all the liquor.
  5. Remove the pan from the heat and slowly add the coffee, hot and fresh.
  6. The coffee will naturally extinguish the fire.
  7. Stir well and strain into clay, ceramic or enameled coffee cups or mugs.

Calypso Coffee


  • 1 small glass of tequila
  • 1 small glass of Claro rum
  • very hot, fresh coffee
  • 1 heaped tablespoon of cream without serum.


  1. Mix the tequila and rum in a glass.
  2. Fill the glass with the coffee and cream.
  3. Mix with a long spoon and serve immediately.

Iced Coffee


  • 3 cups strong coffee
  • 6 cups water
  • lemon juice
  • sugar to taste
  • ice cubes.


  1. Blend everything in a blender and serve in meal glasses.

Coffee with cognac


  • 6 eggs
  • ½ cup sugar
  • 3 cups very hot coffee
  • 4 tablespoons cognac


  1. Beat the eggs, whites and yolks together, until light.
  2. Add the sugar and continue to beat until smooth.
  3. Then add the coffee, which should be freshly brewed and very hot.
  4. Keep adding and stirring the mixture to avoid cooking the eggs.
  5. Finally, add the cognac, leave to cool and chill.
  6. Serve in large cocktail glasses.

café au lait


Our very popular café au lait can be served hot or iced. Mix the coffee and milk, both hot, in equal parts or not, and serve sweetened to taste.

I learned in New Orleans that real café au lait should be served with Brioches that… will be wet inside. And no cups, but little bowls, as the French used to say.

Turkish coffee


  • Coffee powder
  • water
  • Sugar


  1. Boil the water. Add as much sugar as you like and let it boil again.
  2. Add the coffee (1 tablespoon for each small cup of water) and, when it comes to the boil, serve without straining.


Viennese Coffee I


  • strong coffee
  • milk
  • whipped cream
  • sugar


  1. Pour a teacup of cold brewed coffee into each soft drink glass.
  2. Stir in 2 tablespoons of cold milk.
  3. Garnish each glass with a dollop of sweetened whipped cream.
  4. Serve with long straws and a spoon.

Viennese Coffee II


  • 2 cups of coffee, already brewed and well chilled,
  • 1 glass of cold milk,
  • ½ cup chilled cream, without the whey
  • Enough sugar
  • scoops of coffee ice cream, if desired.


  1. Blend the coffee, milk, ice cream and sugar, if necessary.
  2. Pour into soft drink glasses and garnish each glass with the cream.
  3. Serve with long straws and a spoon.
  4. Makes enough for three or four people.

cafe 1

See more drink recipes here…



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