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Taste the delicious coconut cappucinno with La Cumplida Refinada
Enjoy the tropical taste  of our La Cumplida Refinada, with a hint of coconut .Â
5 minutes
Easy
COCONUT CAPPUCCINO
COCONUT CAPPUCCINO
5 minutes
Easy
Ingredients
- Monin Coconut Syrup 0.5 tablespoon
- 1 shredded coconut
- 40 ml la cumplida refinada
Materials
- Nespresso Aeroccino Milk Frother
- VIEW Cappuccino Cups
How to make this recipe?
-
Step 1
Add ½ tsp of Coconut Monin Syrup. -
Step 2
Extract 1 capsule of Nespresso Master Origins La Cumplida Refinada (40 ml) directly over the top. -
Step 3
Prepare milk using your Nespresso milk device. -
Step 4
Immediately pour the hot frothed milk on top of the espresso, filling to the top of the cup with equal parts hot milk and froth. -
Step 5
Garnish on top with a light sprinkle of shredded coconut.
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Ethiopia
This is East African Arabica at its finest - heady florals with a gentle hint of musk wafting through the cup. Ethiopia with dry processed Arabica involves sun-drying some of the coffee cherry. This continual
hand-turning to ensure even drying calls for great care. And Ethiopian farmers have used this method for longer than anyone else.  Â
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Nicaragua
If Black Honey processing were the easy road to a nectarous coffee, they’d all do it. But not all craftsmen dare. It’s not a common process because it calls for meticulous monitoring. Master Origin Nicaragua with ‘Black-Honey’ processed Arabica contains this coffee. It gives this Nicaraguan Arabica its smooth honeyed texture and sweet cereal notes.
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COLOMBIA
Master Origin Colombia with Late Harvest uses only high-grown, washed processed Colombian Arabica. Can you taste the lively acidity and the burst of winey red fruit aromas? That comes from those coffee farmers who dared to wait longer before harvesting their crop.  Â
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INDIA
Master Origin India with Robusta Monsoon gets its intense, woody, spicy aromatics from the monsooned Robusta blended into Indian Arabica. Monsooning coffees is unique to India’s southwest coast. Months of monsoonal winds repeatedly swell and dry the beans. It mimics the journey it used to take when sailing to Europe.  Â
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INDONESIA
Master Origin Indonesia wet-hulled Arabica is a race against rain. Sumatran farmers wet-hull their coffee because of the humid climate. They remove the parchment when the coffee is soft and moist because exposed beans dry faster. This distinctive method produces the classic Indonesian taste – velvety thick, wildly aromatic, notes of cured tobacco.  Â
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