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Iced coffee, macchiato and cappuccino topped with edible flowers and chocolate sprinkles

 

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Photographer: Martin Poole

Editor’s Pick: the insiders’ must-haves

03.08.2019

HEATHER TAYLOR

Deputy food editor

HOW TO PERK UP YOUR COFFEE

Make barista-style brews at home with our rich and robust Brazilian single-origin beans

I’m guilty of splurging on takeaway coffees more than once a week, but our new Brazilian single-origin coffee has inspired me to make more at home. Rich yet sweet, with subtle toasty notes, it makes a velvety espresso that definitely rivals my favourite café. Better yet, it supports small, sustainable growers in Minas Gerais, a state in Brazil known for its speciality beans. I always make mine in a stovetop percolator then add hot milk, frothed with a whisk. To try latte art, blob five dots of milk on top of your espresso then use the end of a spoon to make a flower pattern. Or swirl a little cocoa powder on top of a milky coffee, finishing with edible flowers if you’re feeling fancy. To make iced coffee, pour espresso over ice in a tall glass, top up with water and finish with mint leaves – or for an indulgent twist, a scoop of vanilla ice-cream.
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“This speciality COFFEE can be
traced back to a single producer,
which gives it a distinctive flavour”

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