Coffee recipe?

[Ethan diy]

Hi everyone
Wondering if anyone can help me out with a good coffee recipe something in the line of a good cappuccino of such exists ..
Thanks

 

[JCinFLA]

You're in the subforum that is only for people to post their recipes.

Click on DIY e-liquid to the left of e-liquid Recipes at the top of the page, and post your request there!

 

[Ethan diy]

Ah OK thx

 

[Ethan diy]

Hey all
Wondering if anyone can suggest a good coffee recipe... Cappuccino would be great...
Would appreciate any suggestions
thanks.

 

[classwife]

JC was kind enough to report this for you so it can be moved to the right place.


Moved to DIY e-liquid from E-Liquid Recipes

 

[Ethan diy]

Yeah I know posted it there already thanks and thanks jc

 

[Whiplash]

This works well for me. A little like like cappuccino. BTW I use Flavourart.

 

[NatashaTMT]

IME so far, coffee is difficult for more than a couple reasons. IMO many of the coffee flavors are either bitter &/or just fall short. I’ve also tried following a couple of others recipes which didn’t work for me. I think this is greatly due to the fact that everyone likes their coffee served differently. Our coffee mixes should be based on personal preferences a bit more than some mixes. While I’m working on finding the right combo for my sister atm, theres no guarantee she’ll like the one I determine perfect. Though I think it’ll be easier to tweak to her taste once I get it to that point. Once I get my recipe written to my likes, I’ll share it with you to see if it works for you. Only, I can’t tell you if it’ll be 2 wks or 2 months. I only know I’ll get there... eventually

 

[Myk]

All TFA (and I think all have acetoin)

Caramel Cappuccino 1%
Irish Cream 1%
Sweetener 2%
Sweet Cream .5%

Let it age at least a week, maybe more. I would try leaving the sweetener out now, I don't use it any more.

All TFA (and again I think all have acetoin)

Tiramisu 1%
Irish Cream 1%
Sweet Cream .5%
Sweetener 2%

Same as above, age it a long time.

I haven't tasted it yet Inawera has a Tiramisu that smells good when fresh and aged and may not have acetoins.
Although the above has acetoins you can see the flavors make up a very small percentage. That's why I haven't bothered looking for safer coffee flavors.

 

[classwife]

Yeah I know posted it there already thanks and thanks jc

Merged duplicate threads

 

[NatashaTMT]

All TFA (and I think all have acetoin)

Caramel Cappuccino 1%
Irish Cream 1%
Sweetener 2%
Sweet Cream .5%

Let it age at least a week, maybe more. I would try leaving the sweetener out now, I don't use it any more.

All TFA (and again I think all have acetoin)

Tiramisu 1%
Irish Cream 1%
Sweet Cream .5%
Sweetener 2%

Same as above, age it a long time.

I haven't tasted it yet Inawera has a Tiramisu that smells good when fresh and aged and may not have acetoins.
Although the above has acetoins you can see the flavors make up a very small percentage. That's why I haven't bothered looking for safer coffee flavors.

I have a few questions if you don’t mind. Could you recommend a chocolate for a chocolate caramel cappuccino? Do you think one of these 2 would work simply adding chocolate? I’ve heard about TFA caramel cappuccino. So I know not to go past 1%. How’s the coffee note in these 2?

 

[Myk]

I have a few questions if you don’t mind. Could you recommend a chocolate for a chocolate caramel cappuccino? Do you think one of these 2 would work simply adding chocolate? I’ve heard about TFA caramel cappuccino. So I know not to go past 1%. How’s the coffee note in these 2?

It's been a while. I don't recall getting much caramel from caramel cappuccino. Just coffee. Same with tiramisu.

I haven't tried chocolate in it. Irish Cream was my change. Double Chocolate clear may go well with it if some of its bitter comes out.

 

[NatashaTMT]

It's been a while. I don't recall getting much caramel from caramel cappuccino. Just coffee. Same with tiramisu.

I haven't tried chocolate in it. Irish Cream was my change. Double Chocolate clear may go well with it if some of its bitter comes out.

Great, this is helpful! I’m taking everyone’s advice to consider as I’ll be trying to write this one again later this week or next. I have a lot of sft to do first but working that way.

 

[Engora]

I enjoy a slightly modified version of "Nutty Coffee" (from ELR). It takes couple of weeks to blend and have balance of coffee and nuts...


Espresso (TPA) - 3.00%
Graham Cracker (Clear) (TPA) - 3.00%
Peanut Butter (TPA) - 1.00%
Sweetener (Sucralose/Maltol) (TPA) - .50%
Toasted Almond (TPA) - 2.00%

 

[stols001]

I don't think tiramisu is a bad coffee flavor (on it's own) although to make it palatable (to me) I added some cream, a bit of sweetener, and some merengue. It had to steep a LONG time, that seems to be the case with many coffee flavors. It's not exactly coffee once I added stuff to it, but it has a lot of "coffee notes."

Depending on the type of coffee you want (cappuccino) you might do well with an espresso type flavor (I can't recommend one specifically I haven't spent a lot of time with coffees) and maybe some milk/cream notes and if you add sugar to your cappuccino, well, there's a brown sugar flavor made by someone but it might be useful as far as your recipe, or you could just use a sweetener as an additive. Best of luck,

Anna

 

[Myk]

there's a brown sugar flavor made by someone

TFA, Brown Sugar Extra. It does age into tasting like real brown sugar. Good idea using it in coffees. I could never figure out anything to use it in or why I bought it.

 

[NatashaTMT]

TFA, Brown Sugar Extra. It does age into tasting like real brown sugar. Good idea using it in coffees. I could never figure out anything to use it in or why I bought it.

I like it in some bakery vapes. It can sometimes add a caramelised, baked or cooked feel / taste.