How do people drink coffee around the world?


As you probably know, coffee is the second most consumed drink around the world, just after water. The coffee consumption figures speak for themselves : Those are 2,6 billion cups of coffee which are drunk daily across the world, and nothing but for France it is 2,3 million cups of coffee drunk daily!

Through this article, we will introduce you to the different appellations and traditions of coffee around the world. Let's start this file with the old continent: Europe.  

Europe: a continent of diversity in coffee consumption!

France and its hazelnut coffee

In France, we drink a express or a nutty coffee. Very often called "little black" by the working classes of the 50s / 60s, this term has since practically disappeared. Traditionally, the French breakfast begins with a large bowl of latte, served with toast.

Italian coffee: a real institution

In the European imagination, Italian coffee holds a special place. Indeed, Italians often talk about coffee like the great French sommeliers do, all in gesture and passion! Traditionally Italians drink a ristretto, a very strong coffee. However, for several years, the Cappuccino with creamy milk foam or the marocchino coffee-based short frothed milk and cocoa powder, tend to grow more and more.

Portuguese coffee: discover Galão.

Like the café au lait or Caffè Latte, the Lusitanian specialty uses the codes which have been proven, namely: ¼ of Espresso and ¾ of milk foam. Small subtlety, during its preparation, you must first pour the milk foam prepared upstream in a large glass via the steam jet of the coffee maker. Once this is done, all you have to do is pour in the espresso and then enjoy!

Austrian coffee: Vienna and its legendary café

The Viennese coffee is certainly one of the most famous coffee in Europe. The latter is composed of a single or double espresso, all topped with whipped milk with whipped cream, with a final touch of fine chocolate shavings sprinkled on top of the cream. A real institution in Austria, to such an extent that the “Viennese coffee culture” has been elevated to the rank of “Intangible cultural heritage” with UNESCO since 2011!

Turkish coffee: influence in Southern and Eastern Europe and in the Middle East

He is preparing in the coffee pot, typical copper and brass vessel with a long handle. To prepare it, you must obtain very fine ground coffee. Tradition provides for the use of a brass mill, so as to obtain an impalpable powder such as icing sugar.

It is drunk in small and low cups, once the powder has settled completely. The tradition wants that after its consumption, one overturns the cup on the saucer to read the future in the patterns left by coffee grounds.

Finnish coffee: the most original!

Probably one of the most original cafes for the French that we are. The Kaffeost is a recipe born in Kainuu, Finland. This coffee consists of a coffee mixed with cheese cubes traditional Finnish.

Once the coffee is drunk, we taste the melted cheese with a spoon. A surprising tradition from northern Europe that does not lack originality!

Greek coffee: drink it all day long

Greek coffee is made in a small copper saucepan called Briki, wide at the bottom, narrower at the top and with a long straight handle. It is essential that the Briki is narrower at the top as this allows the coffee to boil quickly.

The coffee used is a specially ground coffee that is sugared at the time of preparation according to its taste. Greek coffee can be served in 4 different ways:

  • Sketos: sugar free
  • Metrios: medium, slightly sweet
  • Varys glykos: strong and very sweet
  • Glykos vrastos: very sweet and boiled

This type of coffee is very often accompanied by Turkish delight, small cookies or candied fruit.

Stay tuned: next week we will show you how coffee is savored on the 4 other continents: America, Asia, Africa and Oceania will be in the spotlight!


All about the decaffeination process


Can't do without coffee and want to cut down on caffeine? Decaffeinated is the ideal solution. It is an alternative to traditional coffee that will allow you to fully enjoy the taste of coffee, without consuming too much caffeine.

more do you know how to get decaffeinated coffee? What are the different decaffeination methods that exist? Discover the main techniques used to decaffeinate coffee while retaining its precious aromas.

Decaffeinated coffee: History of the decaffeination process

According to European legislation, a decaffeinated coffee is a roasted coffee in beans whose caffeine content ist equal to or less than 0,1%, or soluble coffee with a caffeine content equal to ou less than 0,3%. You will understand, the delicate process of decaffeination does not remove all the caffeine, but considerably reduces its content.

Also note that decaffeinated coffee does not necessarily rhyme with denatured coffee! The decaffeination process only acts on its caffeine content and not on its distinctive taste and aromas. Likewise, all varieties and origins of coffee retain their distinctive flavor.


The different decaffeination processes

There are three main methods of decaffeination where the extraction of caffeine is carried out through:

  • a solvent
  • a supercritical fluid (carbon dioxide)
  • some water

Decaffeination with solvents

Extraction via an organic solvent involves the use of chemical elements, but have no fear, regulations exist and ensure the responsible use of these products. Indeed, the percentage of chemical solvents remaining on the coffee beans is minimal.

In the case of solvent decaffeination, the coffee beans are subjected to a steam bath so as to increase their porosity and their contact surface. Thus, the grains will begin to swell, it is at this very moment that they are immersed in a water bath, to which a chemical solvent will have been previously added. Commonly, the most widely used products are dichloromethane and ethyl acetate, they are the ones that make it possible to extract caffeine.

Carbon dioxide decaffeination

La carbon dioxide decaffeination supercritical is a more modern and technical process. Like the solvent method, the coffee beans are subjected to a steam bath to increase their volume and facilitate the penetration of carbon dioxide. It is thanks to an environment pressurized to 250 bars and to the elements that make up carbon dioxide that caffeine dissolves.

Water decaffeination without chemicals

It is also possible to obtain decaffeinated coffee using natural distillation without chemicals. Natural methods simply refer to all the processes that do not incorporate chemical solvents. Committed to a consumer approach that respects the environment, this is naturally the method that we have chosen to follow at Kabioca.

Decaffeination with water is definitely the longest method, but also the most environmentally friendly. During this technique, the green grains are immersed in water for about ten hours. Since caffeine is naturally soluble in water, the latter will gradually take on caffeine and thus extract almost all of the beans. Subsequently, the soaking water should be passed through an activated carbon filter, which will collect the caffeine. The remaining water will be reinjected into the bath and this circuit will be repeated until the desired concentration of caffeine is obtained.

If you would like to know more about our manufacturing processes for your natural and biodegradable coffee capsules, feel free to send us your message via our contact form. We will be happy to answer all of your questions.


Go behind the scenes of an order preparation of Kabioca capsules


Kabioca opens the doors of its partner warehouse located in Normandy

It has been 2 years now that we launched our range de Organic & compostable coffee capsules, What roads we travelled ever since !

Since the launch of our Nespresso compatible capsules, it's a total of 550 coffee capsules that have been delivered to our customers, thus allowing save the equivalent of 2 tonnes of aluminum in total. A great feat that would never have been possible without your support and your commitment. We wanted to thank you.  

Thus, we have decided to open the doors of our Normand warehouse to you and present the process of processing an order within Kabioca.

This way the visit!

Our warehouse in Alizay in Normandy

This visit begins in our warehouse. Located in the Eure department, 1 hour north of Paris, Kabioca has a large warehouse with a surface area of ​​25 m² to store all Nespresso capsules that we offer you for purchase on our website.

Preparing your order

Once your order is made on our website, it is automatically transferred and processed by our teams on site, who immediately start preparing your package.

You will find that our warehouse is vast: it takes an excellent organization and knowledge of it on the part of our team, in order to locate and recover the capsule boxes of your order among the many packages stored in the warehouse.

Once your products have been collected by our team, they are all carefully repackaged in a new package, in order to be well protected throughout the journey to your home. But the journey of your Kabioca capsule boxes don't stop there. There remains the final stage of transporting the package from our warehouse to the delivery point indicated during your order.

All we have to do then is go to the nearby post office, in order to drop off all the orders for the day. Colissimo will then take care of delivering your package either to your home or to a relay point depending on the choice you made during your purchase. A few days later you can finally enjoy our delicious coffee.

A reduced ecological impact

Kabioca & Colissimo are committed to adopting a strong ecological approach via several actions carried out upstream:

  • Cardboard packaging all made from recycled and recyclable papers.
  • The use of ecological adhesive rolls made from kraft paper and natural glue.
  • Favor the zero paper. : you will not find any transport document or invoice in your package. These are made available to you in dematerialized format on your online customer account.
  • For the transport of your package, our partner Colissimo has adopted a 100% carbon neutral solution.

Kabioca, a responsible company, concerned and aware of its responsibilities, favors a local approach in order to minimize the carbon footprint of our organic coffee capsules

There you go, now you know the other side of Kabioca order preparations :)


What is slow coffee?


For several years, speed, automation and electronics have been the order of the day when it comes to our coffee consumption. But at a time when vintage and retro are making a comeback in many areas, coffee is no exception.

Le slow coffee thus makes its big comeback on the front of the stage allowing to rediscover all the subtlety and the flavors of the good coffee of yesteryear.

What are the advantages of slow coffee?

At first glance, this name may not inspire you much. Slow coffee literally translates to "slow coffee", in other words, a gentle coffee extraction method. In practice, this may bring you back some memories: the coffee filters, the kettle or the essential good old coffee maker of your elders ... If you want to enjoy a tasty and tasty coffee, do not hesitate to get your hands on these old appliances, because Slow Coffee has many advantages.

This slow extraction method allows the coffee to reveal all its aromas. Results? It is a real explosion of flavor in the mouth. In the same way, Thanks to a longer infusion, Slow Coffee allows you to obtain a coffee that contains more caffeine.

But the main advantage of Slow Coffee is its adaptability. Indeed, you can, at your leisure, play with the flavors, aromas, intensity and acidity of the coffee. Thanks to an authentic extraction carried out manually, you can easily control the quantity of water and coffee, the temperature, the grinding or even the infusion time of your preparation. You can thus, thanks to one and the same method, make dozens of different recipes.

How to prepare a slow coffee?

Nothing better than a gentle method to extract all the subtlety and all the flavor of a good coffee. Preparing a slow coffee remains simple and accessible to everyone, but there are a few subtleties to know in order to obtain a perfect and tasty coffee.

As in all recipes, the choice of ingredients remains essential and essential to the successful completion of your slow coffee. Pay special attention to the coffee bean you choose. Indeed, the more it is roasted and dark, the more your coffee will be bitter and powerful. For slow coffee, choose a rather light bean that will be smoother and more balanced, and do not hesitate to buy your coffee from a roaster which will grind it with a finesse adapted to your material.

The second essential ingredient to prepare a slow coffee: water. It is an element to choose with care because water can quickly alter the taste of your coffee. Thus, we advise you to choose a mineral water of neutral taste. which will fully preserve the aromas and flavors of your ground coffee.

The success of your coffee now only depends on certain conditions, namely:

  • the time of extraction
  • the dosage of water and coffee
  • the temperature of the water used.
But this data is not universal and depends on the type of equipment and coffee maker you have.

What equipment to choose for a successful slow coffee

After having carefully selected the essential ingredients for the realization of your slow coffee, you will also need of a coffee maker designed for this method of extraction. There are different models of coffee makers provided for this purpose: with filter, piston and vacuum.

Updated, the filter machine is perfected. Elegant and modern, the main advantage of this type of model remains its ease of use. All you have to do is pour your ground coffee into the filter and then gradually add the water inside. Be sure to pour the water in a circle and also be careful that it does not flow through the coffee, yet. This first pre-infusion step lasts on average only one or two minutes. Then slowly pour in the rest of the water, always doing the same thing, taking care that it passes through the coffee and not on the sides. Some hourglass-shaped coffee makers use this same process in particular.

In French press, also called French Press the coffee is first brewed in hot water before being filtered using the piston. This type of model will give you a rather full-bodied and woody coffee very quickly: in just 3 or 4 minutes!

Finally, the vacuum machine, which we also find under the name of siphon coffee maker will delight the greatest coffee lovers. Unlike a All espresso brewing methods where speed is essential, here for a slow coffee with a vacuum coffee maker, allow between 10 and 30 minutes of preparation. Its operation is based on fluid mechanics and will allow you to serve both pure and light coffees.


Kabioca supports environment day


Le 5 JuneIs the world environment day.

This day, born in 1972 at the Stockholm conference organized by the UN to raise awareness of environmental issues, was first celebrated in 1974 under the slogan "One planet Earth".

Since then, it has become a real global communication platform, aiming to highlight the various environmental policies and highlight citizen initiatives for the protection of the environment.


After five decades devoted, among other things, to drinking water and sanitation, the prevention of natural disasters, biodiversity and the fight against pollution, 2021 marks the launch of the United Nations Decade for Ecosystem Restoration, hosted this year by Pakistan.

Forests and trees, cities, oceans and coastal areas, our planet is teeming with of ecosystems to protect. Every year, 4,7 million hectares of forest around the world are destroyed, equivalent to an entire country and greenhouse gas emissions have increased fourfold in 4 years.

And the coffee industry is partly responsible, since 40 tonnes of aluminum capsules (the equivalent of four Eiffel Towers) are thrown in the trash every year, of which only 000 in 1 are recycled. This is not to mention the particularly polluting machines sometimes used for the production of coffee beans.

This is why, at KABIOCA, we have chosen to offer eco-responsible coffee, good for the planet, but without ever sacrificing taste pleasure. We have reimagined an everyday gesture. We have recreated a 100% efficient and airtight capsule, but 100% natural for an espresso percolated to perfection with a reduced environmental impact. Besides a coffee from biological agriculture and biodegradable and compostable capsule, we strive to reduce the environmental footprint throughout the supply chain, as evidenced by our certifications Rainforest Alliance et OK Compost. The compost created will be able to restore the reserves of materials used for the production of the capsule.


Why not join the #GenerationRestoration ?

You can take part in the initiative at your scale, for example by changing your consumption habits and opting for sustainable labeled products in order to reduce the local and global environmental footprint.

Replacing your aluminum capsules with biodegradable capsules is already a first step, because they will disintegrate on their own after 6 months to 2 years, without releasing harmful gases into the atmosphere. At the level of 2 coffees per day, this saves nearly 1 kg of aluminum per year!

To go even further and participate in the restoration of ecosystems, you can throw away your KABIOCA capsules with your organic or green waste. Sent to industrial composting plants, they will biodegrade in 12 weeks, return to the soil and improve soil fertility.


How to make iced coffee?


You are a fan of coffee but the sunny days are coming, it is getting hot and you have more need freshness than a hot drink ? No worries, the iced coffee is the drink for you! Ideal during the hot summer months, refreshing and very easy to make, discover our different recipes to prepare yourself a delicious Ice coffee. 

The Greek iced coffee recipe

Le Ice coffee, a drink originating in the Balkans, is particularly popular in Cyprus and Greece. This recipe will make its appearance in Europe around the nineteenth century, but really democratized during the Second World War. The Greek recipe is for classic iced coffee. Its preparation is also the easiest to achieve, among all the existing variations.

  • Place the desired amount of black coffee in a shaker;
  • Proportionately place ice cubes;
  • Depending on your taste, add sugar or not;
  • Then, close your shaker and shake until you get a frothy liquid. Pour into a glass and enjoy!

The Cold Brew

Coffee lovers will certainly be seduced by the aromatic power of Cold brew. However, unlike other recipes, this one takes a lot of time in terms of preparation. Indeed, the basis of Cold Brew is a concentrate of coffee, that is to say cold brew coffee.

To make your Cold Brew, you must:

  • Crush coffee beans by hand or blend them (this will be easier);
  • Pour water at room temperature into a container. Note that for 100 g of coffee beans, you will need 500 ml of water;
  • Add the crushed grains to the water, then cover everything with a lid or a tea towel and let stand in the refrigerator for 24 to 48 hours
  • Once this period of time has elapsed, strain the mixture to collect the remaining grains.

 Drink the precious brew.


The coffee concentrate keeps very well. So you can reuse it a week after preparing it!


Finally, apart from the time dedicated to the infusion of the beans, the Cold Brew is carried out like the traditional Greek iced coffee (the coffee concentrate replacing the espresso). For more indulgence, you can add milk, maple syrup or even hot chocolate. However, its classic version is tasted very well with ice cubes and possibly a little sugar.

The Portuguese iced coffee recipe

Even more refreshing, Portuguese iced coffee is embellished with fruity flavors and everyone can personalize it according to their desires. However, the best-known recipe is that of the lemon-based smoothie:

  • In your shaker put a long espresso with 1 or 2 tablespoons of sugar;
  • Pour the equivalent of 2 tablespoons of lemon juice;
  • Then add ice before shaking;
  • Serve and place a lemon wedge on the surface of the coffee.

Enjoy your Portuguese iced coffee. 

The iced coffee latte recipe

For those who are not a fan of the power of the bitterness of classic espresso, there is a variant of the Greek coffee smoothie: iced coffee with milk. This one is suitable for gourmets and those fond of cappuccino and hazelnut coffee.

To achieve a latte smoothie :

  • Take your shaker and place a short espresso in it (the equivalent of a medium coffee cup) and add 2 tablespoons of sugar;
  • Add ice cubes;
  • Then pour in 4 tablespoons of milk. All types of milk can be used: cow's milk, vegetable milk or even condensed milk, for even more indulgence;
  • Close your shaker and shake vigorously to obtain a smooth mixture.


> Find our article: Our tips for making your Latte Art a success

The Affogato recipe

Are you hesitating between a milkshake and a smoothie? Mix the two and you will get theAffogato ! The Italian term affogato means “walnut”. Indeed, this drink literally consists of drowning the coffee with ice cream. To prepare it, you must: 

  • Place 1 to 2 scoops of ice cream in a large bowl;
  • Then make an espresso and pour it over the ice cream. The latter will melt on contact with the hot coffee and it will cool down;
  • Add ice cubes if you want the mixture to be even cooler.


The Affogato is ideal to enjoy as a dessert. The most greedy can, without complexes, add whipped cream, chocolate shavings or cocoa….

The express tip for making iced coffee

Do you want to serve yourself a smoothie as easily as a glass of water? Nothing could be simpler: all you have to do is plan ahead and transform his coffee in ice cubes:

  • Prepare coffee in advance with
  • Fill an ice cube tray with still hot or lukewarm espresso;
  • Place the container in the freezer until the coffee becomes solid.
  • If you wish, you can add sugar to your ice cubes before pouring the coffee into the container. 

You now have a reserve of iced coffee. This way you can only take the ice cubes you need to make a great summer smoothie. You can possibly sprinkle a little cocoa or milk on it before tasting it.


History of coffee: Coffee consumption by country


If coffee is alongside cocoa, one of the most traded commodities in the world, it is also the most consumed drink after water. Today, nearly 75% of coffee production in exporting countries is destined for the world market. Some countries drink more than others. Let's detail them world coffee exports and consuming countries.

Coffee producing and exporting countries

Almost all of the world's coffee production is produced in the tropics and subtropics, and therefore for the most part in developing or underdeveloped countries. The export of green coffee constitutes an extremely important financial windfall for these countries whose cultivation and production are a huge vector of jobs.

The coffee economy constitutes a considerable stake since it would today support nearly 25 million people across the globe, mainly small producers. Its transformation and distribution would generate around 100 million jobs!

According to a study by theEuropean statistical institute Eurostat, in 2018, most coffees imported into Europe mainly come from two countries. Brazil remains the main exporter of coffee, with more than 900 tonnes imported (representing 000% of total coffee imports in Europe), although its share is declining in the face of competition from other countries such as Vietnam, which exported to Europe around 29 tonnes of green coffee ( i.e. 770%).

Other countries also follow, such as Honduras with 228 tonnes (000%), Colombia with 7 tonnes (173%), Uganda with 000 tonnes (6%), India with 161 tonnes ( 000%), Peru with 5 tonnes (157%) and Ethiopia with 000 tonnes (5%).

Coffee consumption by country in figures

If we know the pronounced taste of Italians for the traditional All espresso brewing methods, know that Italy is not the first coffee consuming country in the world, far from it! The inhabitants of the Netherlands beat the Italians and the French flatly with 8,3 kg of coffee swallowed per year, per capita according to a study on the average coffee consumption carried out by the Statista institute in 2020.

The Italians are thus ranked tenth, while the French are only fifteenth on the podium, almost tied with the United States. Mexicans, for their part, major coffee producers with 270 tons produced in 000, however consume only 2020 kilos each year!

Here are the results of the ranking in kilos, per capita in countries where consumption exceeds 3 kilos per year:

Coffee, a flagship fair trade product

Chosen as a symbol of fair trade, the cultivation of certified fair trade coffee allows through the establishment of networks of small farmers, improve the living conditions of several hundred thousand people to prevent them from plunging into poverty.

Buyers importing fair trade coffee undertake to buy the coffee beans at a fair price even if the purchase price and world prices are below the defined threshold. This better remuneration and stabilization of prices paid to cooperatives associated with a purchase guarantee for several years provide financial security to small producers.

Graph from Rainforest Alliance interactive that you can find in clicking on the following link

In addition to allowing producers to benefit up to double the price paid on traditional local markets, end consumers of fair trade coffee today guarantee the payment of development premiums intended to finance food programs, health care systems or education around the world.

Fair trade in coffee thus aims to establish fairer trade rules for everyone and reduce the impact of coffee production on the environment.


Confinement and teleworking: how to digitize the coffee break?


A privileged break in a working day, the coffee break is a moment that feels good. This is an opportunity to communicate with colleagues and share information in a more informal way than in a meeting.

But with the crisis we have been experiencing for a year, we have had to adapt. Distancing measures and increased teleworking, the virtues of coffee break in business are becoming increasingly rare.

So, how can you continue to have a social life around a coffee with colleagues, when you work from home? Kabioca offers you some tips to digitize your coffee break.


We have long known the virtues of the ritual of the coffee break in business: efficiency, intellectual boost, exchange of ideas, moment of relaxation ... Moreover, today a majority of French employees believe that it is essential to their well-being.

However, with current modes of collaboration, due to the Covid-19 pandemic, our habits have been changed. To maintain the link between employees during confinement, some companies do not hesitate to use augmented reality to materialize a common 3D space where employees can meet to communicate and take a break.

More pleasant than a Hangouts, a Skype, or one Zoom connected, these new tools allow qualitative exchanges between colleagues through the use of virtual reality headsets.


More commonly used than virtual reality, screens interposed between employees make it possible to share a coffee in order to “talk about everything except work”. If the "Call café" offers a solution to maintain contact with the outside, the smell of a good arabica or robusta coffee embalming the break room, is all the same lacking.

Until researchers can add olfactory sensations to the digital world, to carry out videoconferences with the odor ofAll espresso brewing methods, teleworkers will have to be content with discussions through their computer screens, to feel less isolated and maintain regular communication between employees.


organic kabioca capsule

To bring pleasure to discussions, maintain a social link, and perpetuate the continuity of business activity, it seems necessary to set up new rituals for digital coffee breaks:

  • To create new habits, do not hesitate to plan as many time slots for your coffee breaks, whether it is every day or several times a week.
  • Use a collaborative video conferencing tool like Hangouts, Teams, Zoom, FaceTime or Skype for example.
  • Define the rules of the game for your virtual coffee break: duration, subjects not to be discussed, respective speaking times ...
  • Get in the mood by actually having a coffee.
  • While this is not the time to deal with a particular business topic, such as an agenda or a report, it does allow messages to be passed in an informal and unstructured way.
  • You can also set up a chat as a vehicle for informal exchange, allowing you to liven up your discussions with emojis.


For a coffee break Worthy of the name, the quality of the coffee is essential and the employees are particularly sensitive to it. Remote work can lead to isolation, so it is important to ensure that your employees are in a positive dynamic and to consolidate links.

Note that the law provides, despite confinement, that companies can ensure good working conditions for their employees, by covering various expenses, such as, for example, the cost of equipment necessary for teleworking or various supplies. .

Thus, at a time when the well-being of "teleworking" is essential, providing quality coffee to its employees to offer them an ethical coffee break, wherever they are, can also contribute to their professional performance and development of your business ...

Do you want to offer a coffee break to your teleworking employees? Nothing's easier : enter your message in our contact form, we will get back to you to present you a tailor-made offer.


Our tips for making your Latte Art a success


Prepare a good Cappuccino, that's good, but if it's beautiful, it's even better! Have you ever heard of Latte Art or tasted it in a coffee shop ? Would you also like to draw pretty patterns on the top of your cappuccino by incorporating milk and milk froth? Discover our tips for a successful Latte Art and wow your friends by making your own designs at home.

What is Latte Art?

Before teaching you how to make a magnificent latte, let's first go back to the very definition of this art. Latte is actually the shorthand for the word caffè latte in italian, meaning coffee with milk. We agree that the word sounds much better in Italian than in French!

Latte is a blend of espresso coffee, hot milk and a fine foam of milk. As explained the Wikipedia site, Latte Art is a technique specific to baristas, making it possible to create designs or patterns on the surface of a latte. The most common shapes drawn on the top of coffees are the heart, leaf, or tulip.

Succeeding in latte art cannot be improvised and requires excellent dexterity and artistic sensitivity. Now let's find out how decorate your cafe with pretty designs.

How to make frothed milk?

The secret to good milk froth lies in the type of milk used. It's as obvious as that! However, be aware that you can obtain frothed milk with all types of milk. It is the caseins in the liquid (which contain gas) which will produce foam when emulsifying. However, the fat content is important, because it is this which gives the creamy effect to the foam. Prefer the use of whole milk, but if you find it too heavy, take semi-skimmed milk. Making frothed milk from skimmed milk is also possible, but does not provide the same taste pleasure.

To get a good milk froth, there is only one recipe, but it requires the use of different utensils. The principle is always the same. In a pitcher, pour 125 cl of previously heated milk then froth the top (25% of the milk). Be careful with the chosen container because the milk will necessarily froth! You should therefore not take a container that is too small or with too low edges, otherwise you risk splashing or spilling your milk.

Here are the different utensils needed to create your milk froth:

  • The steam nozzle

The steam nozzle is the tool par excellence of true professional coffee baristas. Directly integrated with the good ones espresso machines, the nozzle should be submerged in milk, just below the surface and off-center to the side. It then emulsifies the milk with steam, while heating it. It is the ideal tool for obtaining the best foams.

  • The automatic milk frother

This small household appliance is in the form of a tank. Once filled with milk and switched on, the appliance then produces a creamy and hot foam, without the slightest effort.

  • The hand-held emulsifier

The hand-held foamer is a kind of mini electric whisk. Immerse it in cold or hot milk, then turn it on to increase the volume of milk. The principle is similar to that of an electric mixer.

  • The microwave oven

Microwave is the easy homemade trick to frothed milk. First, pour the cold milk into half of a fairly deep container, then close it well and shake vigorously for 1 minute. Then remove the lid and heat it in the microwave for a maximum of 30 seconds. The technique is comparable to that of snow eggs to make a floating island.

Draw a leaf on your coffee

The leaf is one of the basic designs in the world of Latte Art, but you still have to know how to make it! Pour the milk into your hot coffee, high enough in relation to the cup (about 20 centimeters high). The liquid then falls to the bottom and leaves the surface of the coffee still brown. Maintain the flow while gradually approaching the edges of the cup. Once the spout of your container touches the rim of the cup, the design will begin to appear.

Then increase the flow of milk so that a foam falls on the surface of the coffee. Stretch the milk stream downwards by moving back and forth from right to left.

Know that a simple movement of the wrist is enough to form the pattern! Be careful, bet on a smaller design at the start, the foam will move away. Once you've reached the bottom of the cup, come straight back up, to snap off the leaves of the plant and form its stem. The leaf then appears.

Chances are you won't get it right on the first try, after all, you're not barista and you have to take a hand. You can use a cup that is large enough for smoother movements.

Make a heart on coffee

This pattern is the simplest of the Latte Art. To achieve this, you have to take a cup half filled with coffee. Take the height to pour a small flow of frothed milk in the middle of your cup of coffee and move closer to the surface by making slight vibrations of the wrist. The milk will flow to the bottom of the coffee.

When your cup is two-thirds full:

  • Stop moving
  • Slightly increase the flow, staying well in the middle. Your pitcher should be near the surface and a circle is supposed to have formed.
  • Then fold it straight down to the edge closest to you, crossing the circle and you will see a heart appear.
Be careful, if during a step you interrupt your gesture, it will not work.

Did you only manage to get a circle of milk?

It does not matter. The heart is one of the easiest patterns to make, but also to catch up. Use a toothpick or needle, then draw a line through the middle of the circle to create a pretty heart.

With our Kabioca capsules dedicated to Nespresso machines, nothing will be easier than making your own Latte Art. The creamy foam of our coffees resulting from its high pressure percolation is the perfect base layer for all your works.

We advise you to use our capsules to make your Latte Art lungo or our express which will be more suitable. Then all you have to do is add your milk froth and start your drawing!


Kabioca supports World Recycling Day


A day that grows stronger

March 18 is World Day of Recycling, day during which strong messages are conveyed and concrete actions launched to raise awareness among the general public and young people. Ccreated by the Bureau of International Recycling, in 2018, it "exists » our United States, under the name "  Global Recycling Day »Since 1994. Today it covers the following issues:

  • avoid burial and incineration,
  • promote reuse and recycling 100% material. 

A situation to be addressed at the global level

The Earth's resources are limited and their consumption is accelerating at an unprecedented rate, resources are gradually being depleted. 2 billion tonnes of waste per year, or 740 grams per day per inhabitant, this is what the world population is currently producing, which is grow. Du progress a been done, and ceach year the recovery of discarded materials thus saves 700 million tonnes of CO2*. This compensates the equivalent of annual emissions from international aviation.  

This same performance allows to avoid wasting natural resources and providing 40% of the world's material needs. Households, industries, governments, businesses of all sizes: everyone's mobilization is therefore necessary to respond to the urgency of the situation.  

In France, efforts to continue:

In France, on 38 million tonnes of household waste discarded, only 35% of recyclable materials are effectively recycled And take the example of Austria, world champion of the sector which recycles 63% of the products used (a ranking in which France, with 35% of recycled materials, is 9th.)  

Consuming is making a choice that has an impact on Earth and Man. While purchasing, each consumer has the power to choose and act for a more or less green planet. Faced with the slowness of the establishment of adequate treatment structures for capsules containing all or part of plastic, lacquer and aluminum in addition to coffee, KABIOCA offers a solution of capsules coffee , 100% natural Nespresso compatibles, biodegradables and compostables.

In addition the coffee is organic, and certified Rainforest AllianceRespect for natural resources throughout the development chain of our product. We made the practical choice, without concession, a good, organic and responsible coffee. 

The opportunity to make a gesture:

Today's World Recycling Day reminds us of the impact of recycling and what we can do to conserve our resources. 

We therefore wish to provide our support et, at our humble level, highlighting the work and initiatives #GlobalRecyclingDay.

Why not become, for a day, a #RecyclingHeroes - organize a waste collection in a park or forest. Or a tour local to the recycling center?

Friendliness is also the sharing of values ​​and mutual aid. And even if it's cold outside, you can still take a break with a coffee?