Cooking with Coffee

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  • By Sandra
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Cooking with Coffee

We all know recipes to make a cup of coffee even better. But did you know that you can do a lot more with coffee? We have collected three different recipes for you to use our SUN coffee beans differently.

Chocolate-Coffee-Walnut Cake

Serves 12

Preparation time: 90 minutes


  • 200 grams of butter
  • 200 grams of cans – dark chocolate (melts)
  • 200 grams brown sugar
  • 200 grams of self-raising flour
  • 1.5 tsp baking powder
  • pinch of salt
  • 3 eggs
  • 60 ml strong espresso (about 2 cups of 30 ml) preferably Café Femenino dark roast
  • 100 grams walnuts, chopped


  • cocoa powder
  • fresh strawberries
  • a few leaves of fresh mint


Preheat the oven to 180 degrees Celsius. Grease a baking tin (cake tin or springform pan) with some butter and sprinkle it with some self-raising flour. Put a pan of water on the stove and bring it to a boil. Put a bowl of hot water (in a bain-marie). Put the butter in the container and let the butter melt. Add the dark chocolate cans and let them melt as well.

Put caster sugar, 1/3 of the self-raising flour, baking powder and a pinch of salt in a large bowl. Pour in the melted butter-chocolate mixture and mix with a mixer or food processor. Add the eggs and the rest of the self-raising flour alternately and continue to mix into a batter. Finally, slowly pour in the espresso and keep mixing until a batter is smooth. Finally, fold the chopped walnuts into the batter and pour the batter into the baking pan. Place the mold on a wire rack in the middle of the preheated oven. Bake the cake for about 60 minutes. Towards the end of the baking time, insert a skewer or knitting needle into the cake. If the skewer or needle comes out of the cake dry, it is done.

Allow the cake to cool for at least 10 – 15 minutes before removing it from the baking pan. Cut the chocolate-coffee-walnut cake into small pieces and serve it sprinkled with some cocoa powder if desired. Garnish with fresh strawberries and a mint leaf.

Blue Mountain grapes with cinnamon

for 3 – 4 persons

Preparation time: 15 minutes


  • 500 grams of blue and/or white grapes
  • 1 tablespoon olive oil
  • 75 ml strong espresso (about 2.5 cup of 30 ml), preferably SUN Blue Mountain dark roast
  • 150 ml sweet white wine, apple juice or orange juice.
  • 3 cinnamon sticks
  • 1 tablespoon honey
  • 1/2 tablespoon balsamic vinegar
  • knob of butter

Remove the grapes from the bunches and rinse. Heat the olive oil in a frying pan. Add the grapes and cook for 1 minute. Then add espresso, wine or apple juice, cinnamon sticks, and honey. Heat for about 2 minutes, stirring. Remove the pan from the heat.
Add vinegar and butter and keep stirring until the butter is melted.
Serve the grapes warm as an accompaniment to a hot meal or to dessert or cheese board.

Oven-roasted carrots with coffee aroma

A surprising flavour combination

for 4 persons

Preparation time: about 5 – 10 minutes preparation, 2 – 3 hours in the oven


  • 500 grams of (rainbow) carrots or winter carrots
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • Salt and freshly ground pepper
  • 100 grams medium roast SUN coffee beans, e.g. Café Femenino


Clean the (rainbow) carrots and remove the greens. Peel them if necessary, but this is not necessary. Do you use winter carrots? Then clean them and cut them into equal strips about 1 centimeter thick.

Preheat the oven to 110 degrees Celsius. Place a cast-iron skillet or fireproof baking dish over medium heat and preheat the pan or dish for about 5 minutes.
In a large bowl, combine carrots, olive oil, and garlic until the carrots are completely coated with the garlic oil. Season with salt and freshly ground pepper.
Remove the hot pan or dish from the heat and add the roasted coffee beans. Stir the coffee beans for 3 minutes until they start to smell and the fat comes out of the coffee beans.
Divide the carrots over the coffee beans and close the pan or dish with a lid or aluminum foil.

Place the pan or dish in the preheated oven and let the carrots cook slowly for two to three hours and absorb the flavor of the coffee.

The taste of the coffee carrots is very intense. Therefore, serve them with a neutral counterpart such as potatoes or rice or with a neutral green salad.


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