Capresso Inspired: Spicy Mexican Mocha & a giveaway!

If you know one thing about me and only one thing, it’s that I have a coffee problem. I don’t want to call it an addiction. No, really. It isn’t one. I just NEED to have coffee on a daily basis, at least twice a day and preferably three times a ay. So when I had the chance to test out the EC100 Espresso and Cappuccino Maker from Capresso, I jumped to the task!

How gorgeous is she? I named her Stella, as in “Stella, the bright shining star that wakes me up every morning” kind of Stella. This espresso and cappuccino maker is perfectly compact, with a 46 ounce water tank snuggled in the back, which is great so you don’t have to keep refilling it every day. As you can see above, it sits on my coffee station proudly next to the Infinity Conical Burr Grinder, which we’ll chat about in a few minutes, as well as a variety of sugars, spoons, and cups – all which makes our mornings at the Murray house much easier.

First, let’s talk about the coffee beans. Capresso uses Italian knowledge to choose the best beans and then, using Swiss methods, they roast them to perfection. These Grand Aroma beans are smooth to the palate, with an undertone of citrus and slight bitterness that balances out your cup.

After tasting the coffee on its own, I wanted to pair it with fall spices that would be showcased in a drink that would sure awaken you senses. As you can see above, I choose cinnamon, nutmeg, and star anise to flavor our soon to be Spicy Mexican Mocha.

Now, you might be asking yourself, how easy was it to USE? Well, to make it even easier, I’ve shared my favorite things about the EC100 and Infinity Conical Burr Grinder:

• Nothing beats freshly ground coffee when having coffee in the morning. The essential oils of the beans are brought out and the smell is ridiculous. Heck, the smell is enough to wake you up!
• One of the things I loved the most about the grinder was that you can flip the knob to how many ounces of coffee you need at a time, so there is no waste and you always have fresh coffee. The compartment below catches the ground coffee to create a seamless process.
• Then, all you do is press the coffee grounds into the sieve, lock it in place, and click the knob to start brewing. You can brew extra strong espresso by stopping it after 5-10 seconds; for espresso in cappuccinos, I like to let it brew a little longer.
• Steaming/Frothing – this is one of the things we miss the most from coffee houses, the frothy and steamed milk. The EC100 also provides this service, which just a flip of the knob again and you have frothed milk in less than 15 seconds. Perfect for that foamy cappuccino!

Here are some of the manufacturer features and benefit of the EC100:

• Stainless-steel lined ThermoBlock heating system with 15 bar pressure for perfect high-pressure brewed espresso; water never comes in contact with aluminum
• Removable 46 oz. water container for easy filling
• Self-locking filter holder with thumbguard
• Two sieves to produce one or two rich, thick crema espressos at a time
• Single sieve for use with pre-packed espresso pods or pre-ground coffee
• Unlimited steam output produces hot frothed milk for cappuccino and latte
• Separate frothing positions for steamed milk (latte) and frothed milk (cappuccino)
• Removable heavy-duty stainless steel cup warming platform
• Indicator lights for “On/Off” and “Coffee/Steam”
• Easy to clean removable stainless drip tray
• One year limited warranty

Capresso Inspired: Spicy Mexican Mocha & a giveaway!

Perfect for cold fall mornings when you need that extra kick to wake up and tackle the day!

Print Recipe

Ingredients

• 1 ounces coffee finely ground
• 1 teaspoon unsweetened cocoa powder
• ⅛ teaspoon freshly ground nutmeg
• pinch of ground cinnamon
• pinch of cayenne pepper
• 2 ounces whole milk
• 1 piece of star anise to infuse the milk with

Instructions

• Brew espresso as directed. Whisk in cocoa powder, nutmeg, and cinnamon.
• Steam milk by placing both the milk and star anise in a metal canister and heat the milk all the way through. Then, froth the milk.
• Top the spiced espresso with milk and froth (remember to remove the piece of star anise) and top with a pinch of cayenne pepper. Salud!

We use the double sieve to make a big cup of the Spicy Mexican Mocha, and then flip on the milk frother for a luscious touch to this drink!

Now, who wants to win their very own Capresso EC100 Espresso and Cappuccino Maker? Well, you are in luck because thanks to the generous folks over at Capresso, you get the chance to win one! I’m using the Rafflecopter for the first time below, so tell me how you like it!

Also, be sure to check out the Capresso Blog for more unique recipes, ideas, and updates on new products!

a Rafflecopter giveaway

Disclaimer: Capresso provided us with an EC100 Espresso Machine to test out, as well as a conical grinder and coffee beans. All opinions are 100% our own and not influenced by our addiction to coffee.