Charcoal-Smoked Cappuccino Guide: Brewing with RauchBohne Coffee Beans

Charcoal-Smoked beans adds a subtle Barbicue elegance to every sip

There are cappuccinos, and then there is the one made with RauchBohne's medium roasted & Charcoal-smoked Ethiopian coffee beans. A whisper of wood-fired barbecue, without fatty feelings or meatiness —just a deep, velvety body that turns a classic cappuccino into something quietly addictive. When paired with the natural earthiness of good oat milk, the result is pure harmony.

For this recipe, we have chosen the Charcoal-smoked beans (more details & order here) over our other smoked beans products, but it works for sure with other beans, depends on preference. Trying is the best proof!

RauchBohne Charcoal Smoked Ethiopian Coffee - Whole Beans or Ground (250 g)

€15.50€12.40

Buy Now

This recipe is based on single espresso shot (i.e. 25 grams of extracted espresso), and it is up to you to double the shot.

Serves 1 | Ready in 4 minutes

---

Your List of Ingredients

• 18 g RauchBohne Charcoal Smoked coffee beans (medium smoked)

• 120 g oat milk (we love Oatly Barista Bio, but any barista-grade milk works beautifully)

• Optional: light dusting of cocoa

Step 1: Dial your espresso shot

For this recipe, we need a single shot of expresso (i.e. 25 grams of extracted coffee). For this result, you may use a single shot basket with 9 grams coffee, or the double shot basket with 18/20 grams basket (depending on your machine).

Depending on your choice, grind the Charcoal-Smoked beans and dose into your basket. Tamp evenly. Then pull the 25 grams within around 20 seconds. This keeps the smoky notes bold but refined.

Step 2: Steaming the milk

While the shot is pulling, steam 120 g of oat milk to 60–65 °C, creating a silky micro-foam with tiny, glossy bubbles—barista style.

Pour the steamed oat milk gently over the concentrated espresso, finishing with a 5–8 mm layer of foam.

Take a moment to admire the crema: slightly darker, almost mahogany, with delicate wisps of charcoal aroma rising through the foam.

---

Enjoy the moment!

First sip: the oat milk’s gentle sweetness and earthy undertone embrace the subtle barbecue veil of the charcoal smoke. The mouthfeel is noticeably thicker, rounder—almost luxurious—without ever feeling heavy.