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Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Place 1 thin chocolate bar in or on top of espresso cup
- Extract 40ml / 33gr of Espresso (Including crema) and let the chocolate melt into espresso extraction
- Whisk in 15-20ml Tiramisu syrup into extracted Espresso
- Add a few ice cubes into serving cup**
- Pour the Espresso mixture into milk
- Top with chocolate sauce and cocoa powder

Optional: You may add Vanilla Sweet Foam (See Bonus Recipes) as topping before adding chocolate sauce and cocoa powder.

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Place 1 thin chocolate bar in or on top of espresso cup
- Extract 40ml / 33gr of Espresso (Including crema) and let the chocolate melt into espresso extraction
- Whisk in 15-20ml Vanilla syrup into extracted Espresso
- Add a few ice cubes into serving cup**
- Pour the Espresso mixture into milk
- Top with chocolate sauce

Optional: You may add Vanilla Sweet Foam (See Bonus Recipes) as topping before adding chocolate sauce.

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Pour 15-20ml Pandan Syrup into serving cup and whisk
- Extract 40ml / 33gr of Espresso (Including crema)
- Add a few ice cubes into serving cup**
- Pour the Espresso mixture into milk

Optional: You may add Vanilla Sweet Foam as topping (See Bonus Recipes).

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)
- Whisk in 20ml of condensed milk into extracted Espresso
- Add a few ice cubes into serving cup**
- Pour the Espresso mixture into milk
- Swirl a little bit of condensed milk as topping

Optional: You may add Vanilla Sweet Foam (See Bonus Recipes) as topping.

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)
- Whisk in 15-20ml French Vanilla syrup into extracted Espresso
- Add a few ice cubes into serving cup**
- Pour the Espresso mixture into milk
- Top with salted caramel sauce

Optional: You may add Vanilla Cream Foam (See Bonus Recipes) as topping before adding caramel sauce.

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)
- Add 4 tsp of brown sugar into extracted Espresso and whisk to combine
- Add a few ice cubes into serving cup**
- Pour in the Espresso mixture into milk
- Top with salted caramel sauce

Optional: You may add Salted Vanilla Sweet Foam (See Bonus Recipes) as topping before adding salted caramel sauce.

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)
- Whisk in 15-20ml Caramel syrup into extracted Espresso
- Add a few ice cubes into serving cup**
- Pour the Espresso mixture into milk
- Top with salted caramel sauce

Optional: You may add Salted Vanilla Sweet Foam (See Bonus Recipes) as topping before adding salted caramel sauce.

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)
- Whisk in 15-20ml Butterscotch Syrup into extracted Espresso
- Add a few ice cubes into serving cup**
- Pour in Espresso mixture into serving cup
- Crumble 1-2 Biscoff Biscuits to serve as topping
- Sprinkle Speculoos Spice Powder on top***

Optional: You may add Vanilla Sweet Foam (See Bonus Recipes) as topping before adding crumbled Biscoff biscuits

* You may use milk of your likings (Dairy or non-Dairy)
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity
*** Speculoos spice can be substituted with a mixture of cinnamon and nutmeg powder

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)
- Whisk in 15-20ml Mur syrup (Non-alcoholic rum-flavored syrup) into extracted Espresso
- Add a few ice cubes into serving cup**
- Pour in Espresso mixture into serving cup
- Crumble 1-2 marie biscuits to serve as topping

Optional: You may add Vanilla Sweet Foam (See Bonus Recipes) as topping before adding crumbled marie biscuits.

* You may use milk of your likings (Dairy or non-Dairy).
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity.

Originated from Australia and New Zealand, Ice Flat White consist of espresso with less amount of milk as compared to caffe latte. Taste of espresso is much more intense than caffe latte. Use capsules from Podlucks® and Podlucks® Lab series on Espresso setting indicator.

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 60ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)**
- Add a few ice cubes into serving cup***
- Pour Espresso into serving cup
- Froth 20ml milk and spoon thin layer of milk froth into serving cup

* You may use milk of your likings (Dairy or non-Dairy).
** For flavoring, you may add 5-15ml of preferred syrup into the extracted Espresso and use mini whisk to stir.
** If you prefer naturally sweeter coffee, extract and use 30ml / 23gr Ristretto instead of Espresso.
*** Too many ice cubes may dilute your cafe drinks and subside coffee intensity.

Originated from Australia and New Zealand, Flat White consist of espresso with less amount of steamed milk and milk foam as compared to caffe latte. Taste of espresso is much more intense than caffe latte. Use capsules from Podlucks® and Podlucks® Lab series on Espresso setting indicator.

Serving per 1 Capsule; Use 150ml Serving Cup

- Heat up 60ml of milk, pour into 240ml measuring cup, then gently slight froth the milk*
- For a Flat White, froth until milk froth reaches 70ml
- Extract 40ml / 33gr of Espresso (Including crema)**
- Pour the Espresso into serving cup
- Pour the milk and spoon milk froth into serving cup

* You may use milk of your likings (Dairy or non-Dairy). Do not heat up milk until boiling point.
* Be careful not to spill hot milk during frothing. Keep out of reach of children.
** For flavoring, you may add 5-15ml of preferred syrup into the extracted Espresso and use mini whisk to stir.
** If you prefer naturally sweeter flat white, extract and use 30ml / 23gr Ristretto instead of Espresso.

An American style coffee milk, Ice Caffe Latte is an espresso-based drink consist of ice cold milk poured with flavored or non-flavored Espresso. Invented by Italian Baristas for American tourists, Caffe latte has been the basis of so many variants of iced caffe drinks. Use capsules from Podlucks® and Podlucks® Lab series with Espresso setting indicator.

Serving per 1 Capsule; Use 210ml Serving Cup

- Pour 80ml cold milk into serving cup*
- Extract 40ml / 33gr of Espresso (Including crema)**
- Add a few ice cubes into serving cup***
- Pour the Espresso into serving cup

Optional: You may add Vanilla Sweet Foam (See Bonus Recipes) as topping before adding flavored sauce.

* You may use milk of your likings (Dairy or non-Dairy).
** For flavoring, you may add 10-20ml of preferred syrup into the extracted Espresso and use min whisk to stir.
** If you prefer naturally sweeter coffee, extract and use 30ml / 23gr Ristretto instead of Espresso.
*** Too many ice cubes may dilute your cafe drinks and subside coffee intensity.

An American style milk coffee, Caffe Latte is an espresso based drink that is poured with more hot milk but smaller milk foam than Cappuccino. Invented by Italian Baristas for American tourists, Caffe Latte has lesser Espresso intensity and strength than Cappuccino. Caffe latte has been the basis of so many variants of flavored caffe drinks. Use capsules from Podlucks® and Podlucks® Lab series with Espresso setting indicator.

Serving per 1 Capsule; Use 210ml Serving Cup

- Heat up 80ml of milk, pour into 240ml measuring cup, then gently froth the milk*
- The longer you froth the more milk froth develops**
- For a Caffe Latte, froth until milk froth reaches 100ml
- Extract 40ml / 33gr of Espresso (Including crema)***
- Pour Espresso into serving cup
- Pour the milk and spoon milk froth into serving cup

* You may use milk of your likings (Dairy or non-Dairy). Do not heat up milk until boiling point.
** Be careful not to spill hot milk during frothing. Keep out of reach of children.
*** For flavoring, you may add 10-20ml of preferred syrup into the extracted Espresso and use mini whisk to stir.

Loved by many around the world, Cappuccino is an espresso-based drink, poured in hot milk and milk foam. Traditionally consumed in the morning as part of breakfast, Cappuccino has much stronger espresso flavor than latte due to less amount of milk and more of the foam. Use capsules from Podlucks® and Podlucks® Lab series on Espresso setting indicator.

Serving per 1 Capsule; Use 150ml Serving Cup

- Heat up 60ml of milk, pour into 240ml measuring cup, then gently froth the milk*
- The longer you froth the more milk froth develops**
- For a classic cappuccino, froth until milk froth reaches 100ml
- Extract 40ml / 33gr of Espresso (Including crema)***
- Pour the Espresso into serving cup
- Pour the milk and spoon milk froth into serving cup

Optional: Sprinkle cocoa or cinnamon powder on the foam.

* You may use milk of your likings (Dairy or non-Dairy). Do not heat up milk until boiling point.
** Be careful not to spill hot milk during frothing. Keep out of reach of children.
*** For flavoring, you may add 5-15ml of preferred syrup into the extracted Espresso and use mini whisk to stir.
*** If you prefer naturally sweeter cappuccino, extract and use 30ml / 23gr Ristretto instead of Espresso.

A famous ice cafe drink that offers refreshing cold espresso, perfect in hot weather. You can still enjoy the well bodied intense flavor of an espresso with ice cubes slowly melting, creating a cold and flavorful sensation. Use capsules from Podlucks® and Podlucks® Lab series with Espresso setting indicator.

Serving per 1 Capsule; Use 120ml Serving Cup

- Extract 40ml / 33gr of Espresso (Including crema)*
- Pour your Espresso over 60ml or 60gr of ice cubes**

Optional: You may add Vanilla Sweet Foam (See Bonus Recipes) as topping.

* Some products such as Italian Caffe Scuro and Italian Gran Crema extract very thick crema. You may extract to around 45ml including crema to reach body volume of around 30ml
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity.

An American style coffee, Americano is a prepared by diluting espresso with hot water. Americano is generally less intense than Long Black since more water is being used. Use capsules from Podlucks® and Podlucks® Lab series with Espresso setting indicator.

Serving per 1 Capsule; Use 150ml Serving Cup

- Extract 40ml / 33gr of Espresso* (Including crema)
- Pour 80ml hot water into your Espresso

To make Ice Americano
- Change 80ml hot water into ice cold water
- You may add some ice cubes according to your preference**

Optional: You may add Vanilla Sweet Cream/Foam (See Bonus Recipes) as topping.

* Some products such as Italian Caffe Scuro and Italian Gran Crema extract very thick crema. You may extract to around 45ml including crema to reach body volume of around 30ml for an espresso.
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity.

Commonly found in Australia and New Zealand, Long Black is a black coffee cafe drink with stronger aroma and taste compared to Americano. Use capsules from Podlucks® and Podlucks® Lab series with Espresso setting indicator.

Serving per 1 Capsule; Use 150ml Serving Cup

- Extract 40ml / 33gr of Espresso* (Including crema), or
- Extract 30ml / 23gr of Ristretto* (Including crema)
- Pour your Espresso or Ristretto over 60ml hot water

To make Ice Long Black
- Change 60ml hot water into ice cold water
- You may add some ice cubes according to your preference**

Optional: You may add Vanilla Sweet Cream/Foam (See Bonus Recipes) as topping.

*Some products such as Italian Caffe Scuro and Italian Gran Crema extract very thick crema. For an Espresso, you may extract to around 45ml including crema to reach body volume of around 30ml. For a Ristretto, you may extract to around 35ml including crema to reach body volume of around 20ml.
** Too many ice cubes may dilute your cafe drinks and subside coffee intensity.

A longer version of espresso that extracts coffee with more water. Taste is much milder than espresso or ristretto shots. Lungo is an alternative option for Long Black and Americano lovers. Use capsules from Podlucks® and Podlucks® Lab series with Lungo setting indicator.

Serving per 1 Capsule; Use 150ml Serving Cup

- Extract 110ml / 93gr of Lungo (Including crema)*

To make Cold Lungo
- Pour in hot extracted Lungo into swing bottle and keep it cool at the room temperature
- Store swing bottle into the refrigerator overnight**
- You may add some ice cubes according to your preference***

Optional: You may add Vanilla Sweet Cream/Foam (See Bonus Recipes) as topping.

* If you prefer more intense Lungo, you may extract at 100ml / 83gr of coffee or even lower volume.
** You may infused Lungo with fruits of your choice.
*** Too many ice cubes may dilute your cafe drinks and soften coffee intensity.

A shorter version of espresso that yields higher level of sweetness and intense flavor notes. Use capsules from Podlucks® and Podlucks® Lab series with espresso setting indicator.

Serving per 1 Capsule; Use 60ml Espresso Cup

- Extract 30ml / 23gr of Ristretto* (Including crema)

* Some products such as Italian Caffe Scuro and Italian Gran Crema extracts very thick crema. You may extract to around 35ml including crema to reach body volume of around 20ml

An Italian style of coffee with thick crema, full bodied with smooth and balanced brightness, sweetness, and bitterness. Use capsules from Podlucks® and Podlucks® Lab series with espresso setting indicator.

Serving per 1 Capsule; Use 60ml Espresso Cup

- Extract 40ml / 33gr of Espresso* (Including crema)

*Some products such as Italian Caffe Scuro and Italian Gran Crema extracts very thick crema. You may extract to around 45ml including crema to reach body volume of around 30ml