Cook Up These Coffee-Inspired Weekend Treats


Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 8


½ cup tomato juice

½ cup dark brown sugar

½ cup sherry vinegar

½ tablespoon chipotle powder

1 kilogram chicken wings

1 cup The Good Batch’s house blend espresso

1 yellow onion, diced

1 tablespoon olive oil

1 cup spicy ketchup

1 ½ tablespoons toasted coriander seeds

Kosher salt


Olive oil (to brush grill)


Sauté onions in olive oil with a pinch of salt over medium heat until translucent. Add in brown sugar, coriander seeds, espresso and vinegar and let it simmer for 10 minutes. Add in the chipotle powder, ketchup and tomato juice and let the mixture simmer for two hours.

Discard the solids and let the mixture cool down. Preheat grill to medium-high heat and season the chicken on all sides with salt and pepper. Brush the grill with olive oil before placing chicken on it. Baste the chicken with barbecue sauce. Flip chicken every five to six minutes and continue basting it.

Serve with barbecue sauce and cucumber coleslaw on the side.


Coffee-Crusted Strip Loin

Preparation time: 50 minutes

Cooking time: 10 minutes

Serves: 4



2 tablespoons olive oil

180 grams beef strip loin, defrosted and pat dry with paper towel one hour before cooking

Coffee seasoning salt

½ cup coffee granules, finely ground

½ cup seasoned salt

½ cup granulated sugar

1 tablespoon black peppercorns, freshly ground

2 tablespoons smoked paprika


2 tablespoons shallots, chopped

2 tablespoons flour

2 tablespoons unsalted butter

2 tablespoons flour

2 cups beef stock

2 cups beef demi-glace sauce


Brush both sides of meat with olive oil. Sprinkle both sides with two teaspoons of coffee seasoning salt and rub the mixture into the steaks. Preheat oven to 205°C and drizzle one tablespoon olive oil in hot pan and place the steaks in it. Sear for two to three minutes without lifting the meat until it turns crusty brown. Flip the steaks over and let it cook for another three minutes.

Transfer the steaks into the hot oven and cook until medium rare. Remove and set the meat aside. Cover with a foil and let it rest five minutes before serving.

For the sauce, turn the heat to medium and in the same pan where the steak was cooked, add two tablespoons unsalted butter. Add in the chopped shallots and once it starts to become fragrant, stir in the flour. Leave it for about 30 seconds before whisking in the beef stock and demi-glace.

Continue to whisk the mixture and let it simmer until the sauce slightly reduces and thickens a bit. Add salt and pepper to taste. Serve the beef with grilled vegetables and potatoes of your choice.


Classic Italian Tiramisu

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 5 to 6 glasses


½ cup The Good Batch’s house blend espresso

1 cup dark chocolate, shavings

1 cup white sugar

6 egg yolks

12 ladyfingers

250 grams mascarpone cheese

250 millilitres fresh cream

Cocoa powder for dusting


Combine egg yolks and sugar in a double boiler on low heat and let it boil for 10 minutes, stirring constantly. Remove from heat and whip the egg yolks until the mixture thickens. Add the mascarpone into the yolk mixture and beat until well combined.

In a separate bowl, whip cream until it forms stiff peaks. Fold in the whipped cream and mascarpone mixture then set aside. Dip ladyfingers in coffee one at a time, letting it soak only a few seconds before it becomes soggy.

Layer some of the remaining coffee at the bottom of the serving dish with some soaked ladyfingers. Then, scoop the cream filling and place some chocolate shavings on top. Repeat the process until you have two to three layers before finishing it with cream filling on top and garnishing with chocolate shavings. Let it chill and dust cocoa powder on top before serving.