FAQ Search Results

A strong coffee with a full flavour works best. Think espresso or a dark-roasted filter coffee. That way, the coffee flavour remains clearly present alongside the Baileys.

Let the coffee cool down and serve with ice cubes for a refreshing version. Ideal on warm days or as a summer treat.

You can bake them a day in advance. Store them in an airtight container at room temperature and briefly warm them up in the oven before serving for that freshly baked feel.

You can also choose water, apple juice or another liqueur that you like. The raisins mainly absorb the liquid and the flavour, so choose what suits your taste.

Crème pâtissière is an important part of this recipe. As an alternative, you can use a mixture of custard or vanilla pudding, but the result will then be slightly different in texture.

Let them cool completely and store them in an airtight tin at room temperature. They’ll stay tasty for about 1 to 2 days. If you want to keep them longer, freeze them without icing and warm them up briefly again before serving.

The apricot jam already gives a lovely shine and a light sweetness. The glaze makes it extra festive, but isn’t strictly necessary.

All Segafredo coffee beans are suitable for use in fully automatic coffee machines. The blends have been specially developed to deliver a consistent grind and a rich crema layer, perfect for espresso and other coffee preparations.

Segafredo offers an organic blend under the name Selezione Organica. This coffee carries the European organic label and the Rainforest Alliance label. So you can consciously enjoy a delicious cup of coffee, produced with respect for people and nature.

At Café du Jour you can choose a tasting pack with different Segafredo blends. Ideal if you want to try out several flavours before ordering a larger pack.

The coffee beans are mainly grown on plantations in Costa Rica and Brazil, where they are carefully selected. They are then roasted in Italy using traditional methods, under the full supervision of Segafredo itself.

Decaffeinated coffee is not completely caffeine-free. A small residual percentage of caffeine always remains, usually only a few milligrams per cup.

We do not make any claims about that. What we can explain is how decaf is made: the caffeine is removed from the beans while they are still green, before roasting, using water, CO2 or other extraction methods. Only a small residual amount of caffeine remains, far less than in a regular coffee. After roasting, the aroma and taste stay close to those of classic coffee, although a decaf is often roasted slightly darker. It is the practical choice if you enjoy coffee but want to limit caffeine. Coffee can be part of a varied diet; for health questions, speak to your doctor.

The caffeine is removed from green, unroasted coffee beans. At this stage, the beans release caffeine more easily and the flavour is better preserved.

Methods such as the Swiss Water Process and the CO₂ method are known for their excellent flavour retention. These techniques focus specifically on removing caffeine without affecting the aromas.