The Crazy Kitchen: Caffe Cagliari Espresso in your own home

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Monday, 7 April 2014

Caffe Cagliari Espresso in your own home

I do love a good cup of coffee in the morning, and I feel ready to take on the day once I've had a freshly brewed cup - whether it be a cappuccino or latte. On holiday I always have an espresso as they seem to taste so much better whilst sat at a café table with a pastry, in the sunshine, watching the world go by.

Caffe Cagliari is a 100 year old family company which started after Ambrogio Cagliari spent many years in Brazil and then went on to open his first coffee roasting and tasting shop in Modena, Italy, in 1909. The Cagliari family have passed on their knowledge of the origins of coffee and their production secrets and experience down four generations, and Alessandra Cagliari, the great great grand daughter of the founder handles the marketing and packaging today.

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Every single cup is an exquisite masterpiece, the result of more than 100 years of knowledge and tradition. The qualitative and sensory standards of Espresso have been certified by the Italian Espresso National Institute (I.N.E.I.), which protects and promotes Italian Espresso

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To make a good cup of espresso more freely available to everyone Caffe Cagliari now make coffee capsules which are compatible with Nespresso machines, available to buy online here.

Once you have some freshly brewed espresso you may want to just enjoy it as it is, or make some Hazelnut Mocha Cupcakes as per my recipe below.

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Hazelnut Mocha Cupcakes - makes approx 11-12

cupcakes
100ml freshly brewed Espresso 
35g Cocoa powder
190g Caster Sugar
115g Plain Flour
3/4 tsp Baking powder
3/4 tsp Bicarbonate of soda
1/2 tsp salt
1 Egg
60ml Sunflower oil
125ml Milk

Nutella frosting
300g Full fat cream cheese
150g Nutella

Decorations & espresso drizzle
Chocolate coffee beans
Nutella
Freshly brewed espresso

  • Mix the espresso and cocoa powder together until smooth
  • Stir the remaining dry ingredients together in a large bowl
  • Beat in the egg, sunflower oil, milk & chocolate espresso mix for 2 minutes until smooth
  • The batter will be quite thin but that's ok
  • Ladle into the cupcake cases until 2/3 full
  • Bake in a 180 C oven for approx 18-20 minutes, until springy to the touch
  • Allow the cakes to cool fully on a wire rack
  • Make the frosting by beating the cream cheese & Nutella together
  • Make the drizzle by adding espresso to a spoonful of Nutella a little at a time until the required consistency is reached
  • decorate the cupcakes with the frosting, chocolate coffee beans and espresso drizzle

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