A wise person once said “humanity runs on coffee”.
They were not wrong.
Oh and did we try!!
This bad boy is the newest kid on the coffee block for Sunbeam.
This coffee machine retails for $699.00.
This machine is really a one stop coffee shop. It’s got a built in grinder which can be tailored to your very own grinding needs. Pop the cafe head into the tap and go cradle, push down and your grinds fall directly into the head. Tamp down and select from single or double shot. It really doesn’t much easier than that. Head to the right and get your foam on. The powerful steam wand heats milk in a jiffy.
Now all this is easy once you get the hang of it.
Luke took it upon himself to watch a few YouTube videos on the techniques of the barista. So we all know now that he is an expert!!
I will put it out there …… he makes coffee 100% better than me now!!
We had a few teething problems – but only because we were too scared we would burn the milk. So after a few lukewarm lattes we nailed the milk shenanigans and now we have a perfect cuppa joe.
This is a good looking machine that deserves a place on the kitchen counter. It’s not big and bulky so it doesn’t dominate the bench. Easy to wipe down and clean.
This really is a great machine. Easy to use and easy to clean. Oh and most importantly is makes a bloody good coffee.
Because we don’t get enough of a coffee hit with a morning mocha I tried to make a delicious breakfast alternative to boring ol’ french toast.
I give you my friends …….
Tiramisu French Toast
½ cup milk
1/3 cup espresso
1.5 tsp vanilla bean paste
1 tbsp cocoa powder
Large sourdough loaf – cut into thick slices
1 tsp Pepper & Me Baker’s Grind
Add milk, eggs, espresso, vanilla, cocoa powder, Baker’s Grind and half the mascarpone in a food processor until well combined.
Add the sliced bread in a large dish. Pour over milk mixture. Set aside, turning halfway, for 20 minutes to soak.
In a fry pan add a knob of butter and a dash of oil melt over medium heat. Cook bread, in 3 batches, turning, for 2-3 minutes each side or until golden. Repeat with the remaining butter and bread, wiping the pan clean with paper towel between batches.
Serve layered bread on a plate with the leftover mascarpone between the slices. Drizzle with maple syrup and top with berries if wanted.
You shan’t be disappointed.