Autumn is here, and there’s nothing more comforting than a warm, aromatic apple pie spiced cappuccino to brighten your mornings. Picture the sweet, nostalgic flavours of apple pie spices: cinnamon, nutmeg, and clove - blended into frothy, perfectly steamed milk, topped with a rich espresso shot made from freshly ground Monmouth Coffee Beans. Freshly ground coffee releases its full aroma and flavour just before brewing, giving your cappuccino a richer, more vibrant taste than pre-ground coffee. With the Season Burr Grinder, you can unlock the full flavour potential of your coffee, creating a barista-quality cappuccino at home that tastes indulgent yet comforting.
Number of serving: 1
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients
Apple Pie Syrup (makes 4 servings):
Apple: 3-4 medium (≈400 g)
Light brown sugar: 50 g
Water: 120 ml
Cinnamon stick: ½
Ground nutmeg: ¼ tsp
Ground cloves: ½ tsp
Vanilla extract: ½ tsp
Cappuccino (makes 1 serving):
Coffee beans: 18 g, medium roast
Milk: 150 ml (can be substituted with oat milk)
Apple pie syrup: 1–2 tbsp
Ground cinnamon: For garnish
Method
Apple Pie Syrup:
Roughly chop the apples – no need to peel or core.
Place apples in a saucepan, add sugar, spices, and enough water to just cover the fruit.
Bring to a boil, then reduce heat and simmer until the apples soften and break down.
Continue cooking until the mixture reaches a syrupy consistency.
Strain through a fine mesh sieve. Allow to cool, then store in a sealed jar in the fridge for up to 1 week.
Cappuccino:
Weigh 18 g of fresh coffee beans and pour into the Season Burr Grinder (setting 8 for medium roast). Press to grind; repeat if needed until no whole beans remain.
Brew coffee using your preferred method – we recommend an espresso using a Bialetti Moka.
Heat 150 ml of milk and pour into a milk jug. Froth until silky and smooth with Season USB Frother 10w.
Add 1–2 tbsp of apple pie syrup into a Season Mug. Pour in the espresso, then top with frothed milk.
- Finish with a light dusting of ground cinnamon as garnish.
Choosing the Right Grind Size for Your Burr Grinder
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Espresso (Moka or Espresso Machine):
For a rich, concentrated espresso like the one brewed in a Bialetti moka, use a fine grind, typically between 5–12. The ideal grind varies by roast: light roasts need a slightly finer grind (5–7) for full flavour, medium roasts slightly coarser grind (8–10), while dark roasts extract easily, so coarser fine grind (10–12).
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Pour-Over & Drip Coffee:
Use a medium grind, around 15–25. This produces a smooth, balanced cup with proper extraction and clarity.
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French Press & Cold Brew:
A coarse grind, between 30–40, works best for longer steeping times. The larger particles prevent over-extraction and reduce sediment in your cup.
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Season Burr Coffee Grinder
£25.00
