“Exploring Coffee in Caramel”
Take a peek behind the scenes as I explore three ways to infuse fresh coffee beans into rich, buttery caramel. From cream-steeped subtleties to bold bean-in-the-pan experiments, this flavour journey is a love letter to coffee, creativity, and handcrafted indulgence. Discover which method made it into my Colab coffee Collection—and why the process matters as much as the result.
Hot Cream Infusion: A Gentle Awakening of Flavor
To begin my caramel experiments, I reached for a method that mirrors my morning ritual—steam rising from freshly brewed beans, the soft hum of the kitchen. In this technique, crushed coffee beans are steeped in heated cream, allowing the aroma and complexity of the roast to gently unfold into the caramel base. The result? A silky, balanced infusion that whispers coffee rather than shouts, perfect for pairing with dark chocolate or a hint of sea salt. It's a subtle start to the flavour journey—one that honors the bean's soul without overpowering the sweetness.
A local bean with big character
Every caramel begins with a story, and this one starts in Kiama with the coffee artisans at Little Earth Roasters. For my first infusion, I chose their lulo-infused Colombian roast—a coffee that’s not only bold but unexpectedly bright. Lulo, a citrusy Andean fruit, brings a tantalizing tang to the bean, adding high notes that shimmer against the richness of the caramel. Slow-roasted and thoughtfully sourced, this roast doesn't just offer depth—it brings local soul and tropical intrigue to each swirl of sugar and cream. In this cup lies the heart of the South Coast, wrapped in sunshine and storytelling.
An Unexpected Tang: Meet Lulo
Before the beans ever meet the cream, they carry whispers of something tropical—lulo. Native to the Andes and cherished across Colombia, this vibrant little fruit brings a burst of citrusy brightness that dances between lime, pineapple, and kiwi. Its tart, aromatic profile isn’t just a flavor; it’s a spark. Infused into the coffee beans used for my first caramel, lulo adds a layer of high-altitude sunshine to the roast, elevating the infusion with a subtle zing that surprises the palate and lingers like a melody. It's the twist you never saw coming—but won’t forget once you taste it. (https://www.tastingtable.com/)
Crafted in collaboration
Little Earth Coffee, Kiama-based coffee crafters, whose bold roast inspires the soul of my caramels. More than beans—it's local character brewed to perfection.
Ok, to make this caramel, first measure two tablespoons of lulo-infused beans per 250ml of cream. Crushed in a pestle and mortar to unlock their citrus-bright aroma—this is where the caramel begins.
Next, crush the beans. I used a pestle and mortar, but you can use anything you have that with crack open the beans. Crushed to awaken, these lulo-kissed beans release their citrusy soul—ready to steep.
Measure the cream.
You will need to measure more cream than required for the recipe as the beans will soak up some of it. I infused 350ml of cream, my recipe requires 250ml of infused cream.
Add the crushed coffee beans to the cream in a saucepan.
Heat gently to infuse.
Steep the beans in the cream for an hour.
Strain the infused cream through a fine sieve.
Pour the infused cream into the dry caramel. Do this in stages to avoid seizing the caramel; stir with a long whisk or spatula to avoid steam burn.
Cook the caramel to 110c then take off the heat. Cool to 80c then add the diced room temperature butter, and milk chocolate.
Use a good quality unsalted butter and chocolate; it makes all the difference to the end product.
Mix the room-temperature butter and chocolate through the caramel, first with a spatula, and then blend with a stick blender.
The final consistency of the caramel should be silky smooth and luscious.
This Lulo-infused coffee caramel was so successful, I have included it in my latest bonbon collection! which, if you are keen to try it, follow the link below.
“This is just one of the infusions I’ve been playing with. Stay tuned for more flavour experiments from the M A Chocolatier kitchen — where every caramel begins with a story.”
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A Taste of the Unexpected This season’s collection is a celebration of contrast and craft — where citrus-bright lulo caramel meets velvety milk chocolate, and every bonbon tells a story steeped in local soul. From the zing of Andean fruit to the depth of Kiama-roasted coffee, each piece is handcrafted to surprise, delight, and linger. If you’re curious to taste the journey from bean to bonbon, you’ll find the full collection available on the shop page. Your next favourite flavour might just be waiting inside.