Cooking with Coffee

cooking with 

A collection of coffee-inspired 

recipes from bio-bean

Coffee is... your wake-up call and morning boost, afternoon 

pick-me-up and lifesaver. It crosses the barriers of language 

and culture and brings people together. 

We here at bio-bean know there is so much more to the 

humble coffee bean than a simple caffeine fix. We have spent 

the last few years trying to change the way people approach 

coffee, through manufacturing cost-effective and sustainable 

biofuels from waste coffee grounds. 

Excited by the possibilities of what more can be done with 

coffee, we have teamed up with some amazing chefs to 

experiment with coffee in all kinds of interesting ways. biobean 

has put together a unique collection of coffee-inspired 

recipes, from adding a subtle cappuccino hint to indulgent 

chocolate brownies, to relying on its unique properties to 

enhance flavours in spice-filled marinades. 

We hope you enjoy these recipes as much as we do and that 

they will provide an insight into the wonderful world of cooking 

with coffee. 

Best wishes, 

Arthur Kay, 

Founder and Chief Executive Officer, 

bio-bean Limited 

2

CONTENTS 

About bio-bean - 4 

About Coffee Logs - 5 

RECIPES 

Breakfast 

Coffee Bacon Sandwiches - 9 

Espresso Granola - 11 

Something Savoury 

Organic Coffee Burger - 13 

Irish Coffee Pork Ribs - 15 

BBQ Coffee Caramel Steak Rub - 17 

Pepperoni and Black Olive Pizza - 19 

Tasty Treats 

Raw Coffee Nut Brownie - 21 

Chocolate, Hazelnut and Coffee Biscotti - 23 

Espresso Chocolate Truffles - 25 

Coffee Cake - 27 

Drinks 

Espresso Martini - 29 

Espresso Remolacha - 31 

3

“bio-bean offer a home-grown, 

sustainable approach to a major food 

waste issue.” 

Hugh Fearnley-Whittingstall 

bio-bean ® is an award-winning clean technology company and 

the first in the world to industrialise the process of recycling waste 

coffee grounds into advanced biofuels. 

bio-bean works within the existing energy and waste infrastructure 

to collect thousands of tonnes of waste coffee grounds from the UK’s 

offices, transport hubs, coffee shops and coffee factories, saving 

companies money and CO 2 

emissions in the process. 

At bio-bean’s pioneering factory 50,000 tonnes of waste coffee 

grounds are recycled into advanced biofuels each year. This equates 

to 1 in 10 cups of coffee drunk in the UK. 

4

Premium eco briquettes, recycled 

from the leftovers from your 

morning coffee. 

Coffee Logs are a high-performance 

and sustainable alternative to 

conventional fuels. They can be used 

on a wide range of appliances such 

as wood burning stoves, chimineas, 

BBQs, pizza ovens, smokers or just 

on an open fire at home. They are 

available to buy online at bio-bean.com. 

Coffee Logs give everyone the chance 

to heat their homes cheaply and 

sustainably, proving that the sustainable 

choice can be the logical one. 

The benefits of Coffee Logs TM 

Burn hotter 

than wood 

Burn longer 

than wood 

Cheaper than 

other briquettes 

Made in Britain 

certified 

Supply chain 

visibility 

Reduction in CO 2 

eq emissions 

100% carbon neutral 

biofuels 

Zero waste 

5

“A superb business idea...” 

Sir Richard Branson 

6

Recipes 

#poweredbycoffee 

7

Espresso Granola 

This crunchy granola is the ideal breakfast snack for those on the go inspired by 

Jessica Maher of Kitchen Belleicious (www.kitchenbelleicious.com) 

Prep: 10 mins | Cook: 35 mins | Makes : 1 tray 

Directions 

1. In a large bowl, combine oats, wheat germ, 

coconut, ground almonds and salt 

2. Combine dry and instant espresso granules, 

hot water, and vanilla; stir to dissolve the 

granules 

3. Stir together the oil, honey, molasses and 

brown sugar in a measuring cup; add the 

coffee mixture and stir to combine. Pour the 

oil and coffee mixture over the oat mixture; 

mix together until oats are evenly coated. 

Spread granola mixture onto a baking pan 

lined with parchment paper. Bake at 315 degrees 

for 25 to 30 minutes, stirring about 

every 10 minutes 

4. Let cool completely 

Ingredients 

750g oats 

100g wheat germ 

100g desiccated coconut 

100g almonds, finely ground 

1/2 tsp salt 

4 1/2 tbsps dry instant 

espresso 

3 tbsps hot water 

1 tsp vanilla extract 

100g canola oil 

100g honey 

6 tbsps molasses 

50g brown sugar 

Breakfast 

Wake up and smell the coffee. 

Coffee has become a vital part of most people’s daily routine - caffeine makes all of us 

powered by coffee. Now it’s time to experiment with this morning favourite and when 

it comes to breakfast, the possibilities are endless. Once you have tried some of these 

recipes, a simple Americano in the morning just will not be enough. 

8

Coffee Bacon Sandwiches 

A step up from your average bacon sandwich, inspired by Joy Wilson of Joy The Baker 

Prep: 10 mins (+ 2 to 24hrs setting time) | Cook: 15-20 mins | Makes: 2 

METHOD 

1. Lay the bacon slices on top of one another on 

baking paper so just the fat is showing. 

2. In a small bowl stir together the ground 

coffee, chilli powder, brown sugar, maple 

syrup and water. 

3. Spread the coffee marinade over the bacon slices, 

cover and place in the fridge. Leave for 2 hours or 

overnight. 

4. When ready to cook, take each slice of bacon and 

lay it flat on baking paper. Cook in the oven for 14- 

17 mins, or cook in a frying pan over a Coffee Logs 

fire. 

5. Toast sourdough bread and spread butter if desired. 

INGREDIENTS 

8 slices uncooked bacon 

1/4 cup freshly ground coffee 

1/4 tsp chili powder 

2 tbsp packed brown sugar 

2 tbsp maple syrup 

1 tbsp water 

9





Directions 





granules 











Ingredients 

750g oats 




1/2 tsp salt 


espresso 




100g honey 



10


The ideal breakfast for those on the go, inspired by Jessica Maher of Kitchen Belleicious 

Prep: 10 mins | Cook: 35 mins | Makes: 1 tray 

METHOD 

1. In a large bowl, combine the oats, wheat germ and 

ground almonds. 

2. Combine dry and instant espresso granules, hot water, 

and vanilla; stir to dissolve the granules. 

3. Stir together the oil, honey, maple syrup and 


coffee mixture and stir to combine. Pour the oil and 

coffee mixture over the oat mixture; mix together 

until oats are evenly coated. Spread granola mixture 

onto a baking tray lined with parchment paper. 

4. Bake at 315°F for 25-30 mins, stirring about every 

10 mins. 

5. Let the granola cool completely before eating. 

INGREDIENTS 

750g oats 



4 1/2 tbsp dry instant 

espresso 

3 tbsp hot water 



100g honey 



11

PHOTOGRAPHY CRU KAFE 

Savoury 

Fortune favours the bold, they say. And trust us, if you’re bold enough to give these 

unusual recipes a shot, you’ll feel very fortunate indeed. The unusual combinations of 

flavours will have your taste buds tingling and you will never look back...

Organic Coffee Burger 

Much-loved favourites combine to create the ultimate dish, by John Quilter of Cru Kafe 

Prep: 10 mins | Cook: 3 hrs | Makes: 4 

METHOD 

1. Pour 2-3 tbsp of olive oil into a large earthenware 

dish, place on stove on a medium/high heat. 

2. Dust the beef cheek in the flour and mustard 

powder. Season with salt and pepper. 

3. Brown the meat off in a frying pan. 

4. Fry the bacon and shallots. Cook until caramelised. 

5. Add in the garlic puree, tomato puree, and chipotle 

puree and cook for a further 2 mins. 

6. Finally, add the coffee and sugar. It will thicken to 

form a jam-like mixture. 

7. Add the beef back into the pot, with lid on, and 

reduce the heat to a bubble. Cook low and slow for 

2 1/2 hours. 

8. In the meantime slice the cabbage and red onion 

thinly, pour over the vinegar and leave to pickle. 

9. Cook the meat until soft and allow to cool. 

10. Toast the brioche buns. Pick some leaves of 

coriander and drain the red onion and red cabbage. 

11. To serve, spoon the beef cheek mixture ino the 

burger bun, slightly straining excess coffee gravy 

first. Place the pickle on top and scatter coriander 

leaves. Crumble the shallots and dress with mayo. 

INGREDIENTS 

BURGERS 

250g beef cheek diced 

75g streaky bacon sliced into 

strips 

2 shallots sliced 

50g plain flour 

25g English mustard powder 

50ml olive oil 

300ml CRU Kafe Dark Roast 

espresso 

2 tbsp garlic puree 

1 tbsp tomato puree 

2 tbsp chipotle puree paste 

2 tbsp muscovado sugar 

4 x brioche burger buns 

GARNISH 

1/4 red cabbage 

1/2 red onion 

250ml red wine vinegar 

Coriander 

Crispy fried shallots 

Squeeze of mayo 

13


14

Irish Coffee Pork Ribs 

Flavour-packed spare ribs you just won’t be able to resist, by John Quilter of Cru Kafe 

Prep: 10 mins | Cook: 30-35 mins | Serves: 2-4 

METHOD 

1. Preheat your oven to 180 o C/Fan 160 o C/Gas 4. 

2. To make the marinade, pour your espresso into a 

mixing bowl, add the honey, tamari, ketchup, hot 

sauce, smoked paprika and whiskey, and mix well. 

3. Pop the ribs on a baking tray and pour your 

marinade over them. Turn the ribs over a few times 

so they are fully coated. Season with a little salt. 

4. Once fully coated, pop them in the oven for 

30-35mins. Turn them over twice during this time 

to fully baste them in the marinade. They will look 

caramelised when ready. 

5. While the ribs are cooking, trim and wash four spring 

onions. Cut them in half and slice lengthways to make 

nice thin strips and then do the same with their green 

tops. 

6. Pop the strips of spring onion into a jar of 

water about 20 mins before your ribs are ready. The 

water helps freshen the spring onion to make it extra 

fresh and crispy. 

7. When the ribs are looking nicely caramelised, 

remove from the oven and place on a board. 

8. Drain the water from the spring onions and sprinkle 

on top of your glazed ribs along with 1 tbsp sesame 

seeds and some slices of fresh chilli. 

INGREDIENTS 

8 pork spare ribs 

A pinch of salt 

MARINADE 

2 shots of CRU Kafe dark 

roast espresso 

6 tbsp honey 

3 tbsp tamari 

2 tbsp tomato ketchup 

1 tbsp hot sauce 

1/2 tsp smoked paprika 

1 shot of whiskey 

GARNISH 

4 spring onions 

1 tbsp sesame seeds 

1 chilli 

15

PHOTOGRAPHY GLADWIN BROTHERS 

16

BBQ Coffee Caramel Steak Rub 

Perfectly balanced accompaniment for any steak, by Oliver Gladwin of Gladwin Brothers 

Prep: 15 mins | Cook: 2-4 mins | Serves: 10 

METHOD 

1. Measure all ingredients into a high-power blender, 

food processor or coffee grinder and blitz into a fine 

powder. 

2. Season two room-temperature steaks with salt and 

then rub about 2 tbsp of the coffee caramel rub into 

each steak. 

3. Keep the rest of your steak rub in a sealed container 

in the fridge for up to a week. If using dried garlic 

it will last for months. 

4. Leave the steaks on a wire rack for 4-5 mins to allow 

the flavours to set in. 

5. Rub the steaks with oil and set down on a smoking 

hot grill or griddle pan. 

6. Sear each steak to your preferred level. 

7. Leave to rest for about 5 minutes in a warm place 

before serving. 

INGREDIENTS 

200g light brown sugar 

1 tbsp ground coffee 

2 garlic cloves or tsp dried 

garlic 

2 tsp chilli flakes 

2 tsp smoked paprika 

4 tbsp coriander seeds 

1 tsp cinnamon 

Handful fresh thyme 

leaves 

Large pinch of salt 

17

18

Pepperoni and Black Olive Pizza 

Perfect for a Coffee-Log-fired pizza oven, inspired by George DeLallo of DeLallo 

Prep: 15 mins | Cook: 10-15 mins | Serves: 4-6 

METHOD 

1. Preheat your oven to 225 o C/Fan 180 o C/Gas 5 or fire 

up your pizza oven. 

2. Roll out your pizza dough to your desired thickness 

and place on a baking tray or pizza stone. 

3. Spread pizza sauce evenly over base. 

4. Sprinkle shredded provolone and toppings on to 

pizza base. 

5. Bake in the oven for 10-15 mins or until crust is 

golden and toppings are browned. 

INGREDIENTS 

1 readymade pizza dough 

1 1/2 cups of your choice 

of pizza sauce 

3 1/2 cups shredded 

provolone 

225g pepperoni, sliced 

3/4 cup black olives 

19





Directions 





granules 












Ingredients 

750g oats 




1/2 tsp salt 


espresso 




100g honey 



Snacks & Treats 

Whether it’s a mid-morning coffee break, an afternoon pick-me-up or a late night nibble 

that you’re after, these irresistible, coffee-infused recipes are certain to hit the spot. 

20

Raw Coffee Nut Brownies 

A healthy twist on a classic dessert, by John Quilter of Cru Kafe 

Prep: 10 mins | Cooling: 50 mins | Makes: 8 brownies 

METHOD 

1. Blitz the hazelnuts with the dates, cacao, almonds 

and two shots of CRU Kafe organic espresso. Once 

blitzed into a paste add the remaining hazelnuts, 

macadamia nuts and blitz until chunky. Note: keep 

three of each nut back to crush and garnish later. 

2. Line a baking tin with baking paper and empty in 

your mixture, then place in the fridge to set for 

30mins. 

3. Place the firm tofu, coffee liqueur, coconut oil and 

vanilla into a blender and blitz. Melt the chocolate 

and then add it to the blender while blitzing some 

more. 

4. Place the frosting on the brownies and smooth. Return 

to the fridge for 20 mins. 

5. Portion and then garnish with the remaining nuts. 

INGREDIENTS 

Brownies 

150g hazelnuts 

100g ground almonds 

50g macadamia nuts 

300g dates 

50g cacao nibs 

2 shots of intense CRU Kafe 

organic espresso 

FROSTING 

200g chocolate chips 

350g firm tofu 

2 tbsp coconut oil 


3 tbsp coffee liqueur 

1 tbsp vanilla bean paste 

Sprinkle of crushed macadamia 

nuts and hazelnuts 

21

222

Coffee, Hazelnut and Chocolate Biscotti 

The ideal treat for your mid-morning coffee, by Hugh Fearnley-Whittingstall 

Prep: 10 mins | Cook: 35 mins | Makes: 34 biscuits 

METHOD 

1. Heat the oven to 180 o C/350F/Gas 4. 

2. Bake the hazelnuts until just turning golden brown. 

Remove but leave the oven on. 

3. In a food processor blitz the flour, half the chocolate, 

coffee, cocoa, bicarbonate of soda and salt until 

very fine and well combined. 

4. Tip into a bowl and add the remaining chocolate 

and nuts. 

5. In another bowl whisk the whole eggs, one egg white 

and the caster sugar until very light and creamy. 

Fold the egg and sugar mix into the dry ingredients 

and stir to combine. 

6. Turn out on to a lightly floured surface and knead 

gently until you have a soft dough. 

7. Divide the dough into quarters and roll each piece 

into 20cm sausages. Line two baking trays with 

parchment paper and place the sausages on the 

trays - leave space between them. 

8. Press them gently to flatten them a bit. 

9. Lightly beat the remaining egg white and brush over 

the sausages. Sprinkle with the demerara sugar, and 

bake for 25-30 mins. 

10. Remove from the oven and place on a cooling 

rack. Cut into 1.5cm-thick slices, put them back on 

the trays and bake for another 8-10 mins. 

INGREDIENTS 

80g blanched hazelnuts 

300g plain flour, plus a little 

more for dusting 

200g dark chocolate, 

chopped 

3 tbsp ground coffee 

3 tbsp cocoa 

1 tsp bicarbonate of soda 

1/2 tsp salt 

2 eggs 

2 egg whites, separated 

180g caster sugar, or vanilla 

sugar 

2 tbsp demerara sugar 

23


24

Espresso Chocolate Truffles 

The perfect end to any dinner party, by John Quilter of Cru Kafe 

Prep: 10 mins | Cool: 45 mins | Serves: 4-8 

METHOD 

1. Break up the chocolate into a large bowl and heat it 

up over a pan of boiling water. Remove when melted 

(around 3-4 mins). 

2. Mix in the single cream, coffee liqueur and the shot 

of espresso and stir until fully incorporated before 

adding the cacao nibs. Set aside to cool for 45 mins. 

3. Roll the chocolate ganache into small balls and coat 

with the cocoa powder and ground almonds. 

INGREDIENTS 

400g 70% dark chocolate 

20ml single cream 

1 shot of coffee liqueur 

1 shot espresso 

5g cacao nibs 

50g cocoa powder 

50g toasted ground almonds 

25





Directions 





granules 











Ingredients 

750g oats 




1/2 tsp salt 


espresso 




100g honey 



26

Coffee Cake 

Arthur’s Grandmother’s famous coffee cake - a favourite amongst the bio-bean team 

Prep: 25 mins | Cook: 15 mins | Serves: 6-8 

METHOD 

1. Heat the oven to 170 o C/340F/Gas 3. 

2. In a mixer beat eggs and sugar until thick and creamy 

which takes about 15 mins. 

3. Gently add flour and baking powder 

4. Add coffee essence. 

5. Grease two round baking tins and pour mixture 

evenly. 

6. Cook for 12-15 mins, be careful not to overcook. 

7. Take tins out and leave to cool. 

8. Remove cakes from tins and place on cooling rack. 

9. While your cake is cooling create your filling and 

topping mixture. 

10. Mix together the butter, icing sugar, coffee essence 

and almond essence until creamy. 

11. Once your cake has cooled, add the filling, add 

the topping and decorate with walnuts and pecans. 

INGREDIENTS 

For cake 

6 eggs 

175g sugar 

175g flour 

2 tsp baking powder 

3 tbsp Camp coffee essence 

Whole walnuts or whole pecans 

to decorate 

FILLING AND TOPPING 

300g butter 

200g icing sugar 

1-2 tbsp Camp coffee essence 

Few drops almond essence 

27





Directions 





granules 












Ingredients 

750g oats 




1/2 tsp salt 


espresso 




100g honey 



Drinks 

A hot ‘cup of joe’ is not the only way to make use of the wonderfully versatile coffee 

bean. When it comes to beverages the possibilities are endless, from ice cool refreshers 

for a hot day, to vodka-spiked cocktails for some late-night revelry there’s bound 

to be something you just won’t be able to forget. 

28

Espresso Martini 

A timeless classic... 

Making Time: 10 mintes | Makes: 1 

METHOD 

1. Pour the vodka, coffee liqueur and espresso 

into a cocktail shaker. Fill the martini 

glass with ice to chill and then fill the cocktail 

shaker with ice as well. 

2. Put the other half of the shaker on top and give it 

a good tap to lock it in, then shake the living daylights 

out of it. You want the ice to smash up while 

chilling the liquid; it’s what creates the frothy top. 

Try to use fresh-from-the-freezer ice, as melting ice 

is too watery and will dilute the martini. 

3. Tap the side of the shaker to break the vacuum 

seal. Empty the ice out of the Martini glass, then 

place the strainer on top of the shaker and pour the 

contents through a sieve directly into the glass. Using 

the strainer and the sieve helps create a rich, 

smooth froth. 

4. Garnish with three coffee beans. 

INGREDIENTS 

50ml vodka of your choice 

35ml coffee liqueur 

1 shot (25ml) CRU Light 

Roast espresso 

Ice 

29


30

Espresso Remolacha 

A healthy cocktail to keep you focused, by Redemption Bar 

Prep: 5 mins | Makes: 1 

METHOD 

1. Make your coffee and let it cool. 

2. Shake the ingredients over 5 ice cubes vigorously 

for 30 seconds. 

3. Serve in a martini glass and decorate with 3 coffee 

beans. 

INGREDIENTS 

Double shot (50ml) Union 

coffee 

50ml organic beetroot juice 

15ml organic date syrup 

31

“My Green Hero - power your home with 

coffee fuel from bio-bean” 

Kevin McCloud 

© 2016 bio-bean 

All rights reserved. No part of this publication may be reproduced or transmitted 

in any form or by any means, electronic or mechanical, including photocopying, 

recording, or by any information storage and retrieval system, without permission 

in writing from bio-bean. 

Requests for permission to make copies of any part of the work should be sent 

to info@bio-bean.com. 

Book layout, cover art and design created and copyrighted © 2016 by bio-bean. 

32

#poweredbycoffee 

www.bio-bean.com | info@bio-bean.com

Cooking with Coffee

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