Made with
ORO No.01.

Ingredients

• —50ml vodka
• —25ml coffee liqueur (Kahlúa or Tia Maria)
• —1 double shot ORO No.01 espresso (50ml), freshly pulled
• —10ml simple syrup
• —Ice
• —3 coffee beans, to garnish

Method

1. 01Pull a double shot of ORO No.01 espresso and allow to cool for 60 seconds — hot espresso melts the ice too quickly.
2. 02Fill a cocktail shaker with ice. Add the vodka, coffee liqueur, espresso, and simple syrup.
3. 03Shake hard for 15–20 seconds. The vigorous shake is what creates the signature foam.
4. 04Double-strain through a fine mesh sieve into a chilled martini or coupe glass.
5. 05The foam will settle on top. Garnish with three coffee beans arranged in a triangle — the traditional symbol of health, wealth, and happiness.

Ingredients

• —18g ORO No.01, ground fine for espresso
• —36ml water (for a double ristretto)
• —120ml whole milk

Method

1. 01Grind 18g of ORO No.01 fine. Tamp evenly at 30lbs pressure.
2. 02Pull a double ristretto — target 36ml in 25–30 seconds. The ristretto is shorter and sweeter than a standard espresso, which is what gives the flat white its intensity.
3. 03Steam 120ml of cold whole milk to 60–65°C. Aim for a tight, glossy microfoam with no large bubbles — the texture should resemble wet paint.
4. 04Pour the milk from low, then raise the jug slightly to push the foam through. Fill to the rim of a 160ml ceramic cup.
5. 05The result: a defined white circle on top, no thick foam layer, and a coffee-forward flavour from first sip to last.

Ingredients

• —18g ORO No.01, ground fine for espresso
• —36ml water
• —120ml whole milk
• —Cocoa powder or cinnamon, optional

Method

1. 01Pull a double espresso into a pre-warmed 150–180ml ceramic cup. Target 36ml in 28–32 seconds.
2. 02Steam 120ml of cold whole milk. For a cappuccino, you want more foam than a flat white — introduce more air in the first 3 seconds of steaming, then submerge the steam wand to heat and texture.
3. 03Target 65°C and a foam that holds its shape but is still pourable — not stiff or dry.
4. 04Pour the milk over the espresso, holding back the foam with a spoon, then spoon the foam on top to create a defined dome.
5. 05Dust lightly with cocoa powder if desired. Serve immediately — a cappuccino waits for no one.

Ingredients

• —18g ORO No.01, ground fine for espresso
• —36ml water
• —200ml whole milk

Method

1. 01Pull a double espresso into a pre-warmed 250–300ml glass or ceramic cup.
2. 02Steam 200ml of whole milk to 60–65°C. The microfoam for a latte should be thin and silky — just 5mm of foam on top.
3. 03Pour the steamed milk from low, close to the surface of the espresso, to integrate the two. As the cup fills, raise the jug slightly.
4. 04Finish with a simple latte art pattern — a heart or rosetta — by tilting the cup and using a gentle wrist movement as you pour.
5. 05Serve immediately in the glass so the layers are visible.

Ingredients

• —1–2 scoops high-quality vanilla gelato (not ice cream — gelato is denser and melts more slowly)
• —1 double shot ORO No.01 espresso (50ml), pulled fresh
• —Optional: a small measure of amaretto or Frangelico

Method

1. 01Chill a small ceramic bowl or glass in the freezer for 10 minutes before serving.
2. 02Place 1–2 scoops of vanilla gelato into the chilled bowl.
3. 03Pull a double shot of ORO No.01 espresso immediately before serving — the espresso must be hot and fresh.
4. 04Pour the espresso directly over the gelato at the table, not in the kitchen.
5. 05Serve immediately with a small spoon. The gelato will begin to melt into the espresso — eat it before it fully dissolves.

Ingredients

• —6 double shots ORO No.01 espresso (300ml total), cooled
• —30ml Marsala wine or dark rum (optional)
• —6 egg yolks
• —150g caster sugar
• —500g mascarpone, at room temperature
• —300ml double cream
• —24–30 savoiardi (ladyfinger biscuits)
• —Unsweetened cocoa powder, for dusting

Method

1. 01Combine the cooled espresso with Marsala or rum in a shallow bowl. Set aside.
2. 02Whisk the egg yolks and sugar together in a bowl set over simmering water (bain-marie) for 8–10 minutes until thick, pale, and doubled in volume. Remove from heat and cool slightly.
3. 03Fold the mascarpone into the egg mixture until smooth. In a separate bowl, whip the double cream to soft peaks, then fold into the mascarpone mixture.
4. 04Quickly dip each savoiardo in the espresso — 1–2 seconds per side, no longer. They should be soaked but not disintegrating.
5. 05Arrange a layer of soaked savoiardi in a 30×20cm dish. Spread half the mascarpone cream over the top. Repeat with a second layer of savoiardi and the remaining cream.
6. 06Refrigerate for a minimum of 4 hours, ideally overnight. Dust generously with cocoa powder just before serving.

Ingredients

• —600ml double cream
• —3 double shots ORO No.01 espresso (150ml)
• —80g caster sugar
• —2½ tsp powdered gelatin (or 4 gelatin leaves)
• —1 tsp vanilla extract
• —Cocoa powder or dark chocolate shavings, to finish

Method

1. 01Bloom the gelatin: sprinkle powdered gelatin over 3 tbsp cold water and leave for 5 minutes.
2. 02Combine the cream, sugar, and vanilla in a saucepan over medium heat. Stir until the sugar dissolves — do not boil.
3. 03Remove from heat. Add the bloomed gelatin and stir until fully dissolved. Add the espresso shots and stir to combine.
4. 04Strain through a fine sieve into a jug. Pour into 6 lightly oiled ramekins or glasses.
5. 05Refrigerate for a minimum of 4 hours until set — the panna cotta should tremble gently when shaken.
6. 06To serve: run a knife around the edge and invert onto a plate, or serve directly in the glass. Dust with cocoa powder or finish with dark chocolate shavings.

Ingredients

• —18g ORO No.01, ground fine for espresso
• —36ml water
• —36ml whole milk

Method

1. 01Pull a double espresso into a small glass (gibraltar or cortado glass, 90–120ml).
2. 02Steam 36ml of whole milk to 60°C. The milk should be warm and silky — minimal foam, no microfoam layer.
3. 03Pour the warm milk directly over the espresso in a single, slow pour.
4. 04Serve immediately, without a saucer. The cortado is a standing drink — ordered at the bar, consumed in three or four sips.

Ingredients

• —200g 70% dark chocolate, chopped
• —175g unsalted butter, cubed
• —1 double shot ORO No.01 espresso (50ml), cooled
• —3 large eggs
• —250g caster sugar
• —100g plain flour
• —30g cocoa powder
• —½ tsp fine salt
• —1 tsp vanilla extract

Method

1. 01Preheat the oven to 180°C (160°C fan). Line a 20×20cm tin with baking parchment.
2. 02Melt the chocolate and butter together in a bowl over simmering water, stirring until smooth. Remove from heat and stir in the cooled espresso. Allow to cool for 5 minutes.
3. 03Whisk the eggs, sugar, and vanilla together until slightly thickened — about 2 minutes by hand.
4. 04Pour the chocolate mixture into the egg mixture and fold together. Sift in the flour, cocoa powder, and salt, then fold until just combined — do not overmix.
5. 05Pour into the prepared tin and bake for 22–25 minutes. The centre should still have a slight wobble when you shake the tin.
6. 06Allow to cool completely in the tin before cutting into 16 squares. The brownie will firm up as it cools.

Ingredients

• —1 double shot ORO No.01 espresso (50ml), pulled fresh
• —150ml premium tonic water (Fever-Tree Indian Tonic recommended), chilled
• —Large ice cubes
• —Optional: a thin slice of orange or a twist of lemon peel

Method

1. 01Fill a tall glass with large ice cubes. Large ice melts more slowly and dilutes less.
2. 02Pour the chilled tonic water over the ice. The order matters — tonic first preserves the carbonation.
3. 03Pull a double shot of ORO No.01 espresso. Allow to cool for 30 seconds.
4. 04Pour the espresso slowly over the back of a spoon held just above the tonic. This creates a visible layered effect — dark espresso floating on the tonic — before it integrates.
5. 05Add a slice of orange or a lemon twist if desired. Serve immediately with a long spoon.