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Calibrated tamper — consistent 30lb pressure for even extraction
Adjustable stand — hold cookbook or tablet at eye level while cooking
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
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Calibrated tamper — consistent 30lb pressure for even extraction
Adjustable stand — hold cookbook or tablet at eye level while cooking
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
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Preheat oven to 300 degrees F and line a baking sheet with parchment paper or a Silpat. Whisk the syrup, coconut oil, espresso powder and salt together until the espresso is mostly dissolved. Spread nuts and pepitas on the lined baking sheet and toss with the syrup mixture. Spread into an even layer while keeping the nuts and seeds touching. Bake for 10 minutes, toss with a spatula and bake for another 10-12 minutes, until golden brown. Let cool for 15 minutes. Place the baking sheet in the freezer for about 30 minutes until the glaze has hardened up a bit. Break apart and place in jars, then seal with a lid or place in one large container.