Recipe Collection
PASTIERA DI GRANO
Our mom, Marie-Francoise Di Ruocco, prepared a Pastiera di Grano every Easter at Carlo’s request. The Neapolitan tradition of this Easter dessert — a very moist “wheat pie,” is believed to have originated in a convent in Naples, with the eggs representing new life and citrus blossom flavors representing springtime. On Easter Monday, the remaining pie was packed up with other holiday leftovers for a relaxed, casual outing on Pasquetta, the Monday after Easter. Our thanks to Andrew Chaney, Pastry Chef of the now-closed Oliveto in Oakland, for keeping this Pastiera true to our mother’s recipe.
Irish Coffee
This classic Irish drink comes to us courtesy of Jonny Raglin of Comstock Saloon in San Francisco. What sets it apart is the use of Mr. Espresso's Neapolitan Espresso, top-quality local ingredients and a good Irish whiskey...
Orange Creamsicle Cold Brew
The refreshing Orange Creamsicle Cold Brew is a warm weather favorite at The Caffè. Our Fair Trade/Organic Guatemala CODECH, dark roasted, provides a rich cold brew base. Valencia orange zest and Tahitian Vanilla simple syrup deliver lifting notes, then a topping of cold cream foam lightens and refreshes...
Tiramisù
The iconic Italian dessert tiramisù originated in Treviso, in the Veneto region. The name translates to 'pick-me-up,' and that is just what this coffee-spiked treat does. Thanks to Domenica Marchetti, Italian cooking instructor and food writer, for sharing her version, based on her mother's recipe...
Frozen Espresso Zabaglione
This inviting, spirited take on the ultimate Italian frozen dessert—the zabaglione—is the adults only treat, we all need and want! Italian cooking maven, instructor and food writer Domenica Marchetti created these deliciously with our Italian Espresso Trio...
Chocolate Espresso Pudding Cakes & Espresso Whip
by Chef Jen Biesty of Shakewell For the holidays or any special occasion, these Chocolate Espresso Pudding Cakes by Chef Jen Biesty of Shakewell, Oakland, can't be beat. The single-serve cakes are irresistibly topped with whip cream created with a touch of [...]
Caffè Corretto Mediterraneo
The corretto is a traditional Italian coffee bar drink where an espresso shot is "corrected" with the addition of spirits. Grappa and amaro are two of the most commonly used. During the heyday of Oakland's now-shuttered Adesso (Piedmont Avenue), we teamed with mixologist Michael Carlisi to pay homage to this classic Italian espresso beverage. This version is a nod (...)
Caffè Gianduja
We developed this version of the traditional warm and nutty gianduja, some years back with our dear friends from the legendary Oliveto Restaurant & Cafe, College Avenue in Oakland. The now-shuttered Oliveto was pivotal in establishing the place of Italian dining in the Bay Area’s farm-to-table (...)
Yuzu Cardamom Flat White Espresso
This Yuzu Cardamom Flat White Espresso by Restaurant Abacá's Chef Francis Ang is a coffee drink that’s pure genius! Chef Ang has created a take on his favorite Australian coffee staple, the flat white, featuring another one of his favorites — yuzu (...)
Cafecito De Familia, Dominican style Coffee Cocktail
Top Chef Alum Nelson German draws inspiration from his Oakland community, Afro-Latin roots, and Dominican mother for this delicious coffee cocktail concoction. The Cafecitio De Familia is a nod to Dominican afternoon coffee to wind down (...)
Traditional Vietnamese Coffee | Cà Phê Sua
Our thanks to Chef Tu for adapting this Cà Phê Sua recipe using our Dark French Roast. We developed this darker roasted French Roast especially for our friends and clients in the Bay Area's Vietnamese community. This coffee is darker than dark, perfect for traditional coffee brewed with a Phin (...)
Vietnamese Egg Coffee | CÀ PHÊ TRỨNG
Cà phê trứng, Vietnamese egg coffee, is made by beating an egg yolk with sweetened condensed milk until it makes an airy, creamy, meringue-like fluff. Chef Tu says he thinks it's better than traditional Vietnamese Coffee (...)