Lumi Coffee Service

Welcome to Lumi Coffee Service

Discover the art of perfect coffee and delightful desserts with our carefully crafted recipes. Whether you're a matcha enthusiast or a latte lover, we have something special for every palate. Our recipes are designed to bring café-quality experiences to your home kitchen.

Coffee & Tea Recipes

Traditional Matcha

A vibrant green tea packed with antioxidants and a unique umami flavor.

Ingredients

  • 1 tsp high-quality matcha powder (ceremonial grade)
  • 2 oz hot water (175°F/80°C)
  • Optional: 1-2 tsp sweetener (honey, sugar, or syrup)
  • Optional: 4 oz steamed milk for matcha latte

Instructions

  1. Sift matcha powder into a bowl to remove clumps.
  2. Add hot water and whisk vigorously in a "W" or "M" motion until frothy (about 15-30 seconds).
  3. For traditional usucha (thin tea), enjoy as is. For matcha latte, add steamed milk.
  4. Optional: Add sweetener to taste.

Tips

Use a bamboo whisk (chasen) for best results. Water temperature is crucial - boiling water will make matcha bitter.

Strawberry Matcha Latte

A delightful layered drink with sweet strawberry and earthy matcha flavors.

Ingredients

  • 1 tsp matcha powder
  • 1/4 cup hot water
  • 1/2 cup fresh strawberries
  • 1 tbsp honey or sugar
  • 1/2 cup milk (dairy or plant-based)
  • Ice cubes
  • Optional: whipped cream for topping

Instructions

  1. Prepare matcha: whisk matcha powder with hot water until frothy. Let cool.
  2. Make strawberry puree: blend strawberries with sweetener until smooth.
  3. Assemble: in a glass, add ice, then strawberry puree, then milk, and finally matcha on top.
  4. Optional: top with whipped cream and strawberry slices.

Tips

For a smoother texture, strain the strawberry puree. Pour matcha slowly over the back of a spoon to create distinct layers.

Iced Latte

A refreshing coffee drink perfect for warm days.

Ingredients

  • 2 shots espresso (or 1/2 cup strong brewed coffee)
  • 1 cup milk (whole, skim, or plant-based)
  • Ice cubes
  • Optional: 1-2 tsp sweetener (simple syrup works best)
  • Optional: flavor syrups (vanilla, caramel, etc.)

Instructions

  1. Brew espresso or strong coffee and let it cool to room temperature.
  2. Fill a glass with ice cubes.
  3. Add milk and sweetener/flavoring if using.
  4. Pour cooled coffee over the milk.
  5. Stir gently and enjoy immediately.

Tips

For a stronger coffee flavor, make coffee ice cubes to prevent dilution. Cold brew concentrate also works wonderfully for iced lattes.

Iced Coffee

A classic chilled coffee beverage with endless customization options.

Ingredients

  • 1 cup strong brewed coffee, cooled
  • Ice cubes
  • Optional: milk or cream to taste
  • Optional: sweetener (sugar, simple syrup, etc.)
  • Optional: flavorings (vanilla extract, cinnamon, etc.)

Instructions

  1. Brew coffee using your preferred method (stronger than normal)
  2. Allow coffee to cool to room temperature, then refrigerate.
  3. Fill a glass with ice cubes.
  4. Pour chilled coffee over ice.
  5. Add milk and sweetener as desired.
  6. Stir and enjoy.

Tips

For best results, cold brew coffee overnight (12-24 hours) for a smoother, less acidic taste. Coffee ice cubes prevent dilution.

Hot Latte

A creamy espresso drink with velvety steamed milk.

Ingredients

  • 1-2 shots espresso (about 1-2 oz)
  • 6-8 oz milk (whole milk creates best microfoam)
  • Optional: sweetener to taste
  • Optional: flavor syrups (vanilla, caramel, etc.)

Instructions

  1. Brew espresso into a pre-warmed cup.
  2. Steam milk to about 150°F (65°C), creating microfoam.
  3. Pour steamed milk into espresso, holding back foam with a spoon.
  4. Spoon remaining foam on top.
  5. Optional: add sweetener or flavorings before adding milk.

Tips

For home preparation without an espresso machine: make strong coffee (Moka pot works well), heat milk separately, and froth with a French press or whisk. Pour from slightly higher to create layers.

Rich Hot Chocolate

A decadent chocolate drink made with real chocolate.

Ingredients

  • 2 cups milk (whole milk recommended)
  • 4 oz high-quality dark chocolate (60-70% cacao), chopped
  • 1 tbsp cocoa powder
  • 1-2 tbsp sugar (optional, to taste)
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • Optional toppings: whipped cream, marshmallows, chocolate shavings

Instructions

  1. In a saucepan, heat milk over medium heat until steaming but not boiling.
  2. Whisk in cocoa powder until dissolved.
  3. Add chopped chocolate, stirring constantly until melted and smooth.
  4. Stir in sugar (if using), vanilla, and salt.
  5. Continue heating until desired temperature is reached.
  6. Pour into mugs and add toppings if desired.

Tips

For extra richness, replace 1/4 cup milk with heavy cream. Add a pinch of cinnamon or cayenne for a flavor twist. Use a milk frother before serving for a luxurious texture.

Iced Sakura Tea

A floral and refreshing Japanese-inspired tea.

Ingredients

  • 2 tsp sakura (cherry blossom) tea leaves or 2 sakura tea bags
  • 2 cups hot water
  • 1-2 tsp honey or simple syrup (optional)
  • Ice cubes
  • Optional: lemon slices for garnish
  • Optional: edible cherry blossoms for decoration

Instructions

  1. Steep sakura tea in hot water for 3-5 minutes (adjust to taste)
  2. Remove tea leaves/bags and let cool to room temperature.
  3. Sweeten if desired while tea is still warm.
  4. Refrigerate until chilled (at least 1 hour)
  5. Fill glasses with ice and pour chilled tea over.
  6. Garnish with lemon slices or edible cherry blossoms.

Tips

For salted sakura tea (traditional style), use preserved sakura flowers (rinse first to remove excess salt). The tea can be made in advance and stored refrigerated for 2-3 days.

Delightful Desserts

Classic French Croissant

Flaky, buttery layers that define French pastry perfection.

Ingredients

  • 4 cups (500g) bread flour
  • 1/3 cup (70g) sugar
  • 2 tsp (10g) salt
  • 1 tbsp (10g) instant yeast
  • 1 1/4 cups (300ml) cold milk
  • 1 1/4 cups (280g) unsalted butter, cold
  • 1 egg (for egg wash)

Instructions

  1. Make dough: mix flour, sugar, salt, yeast. Add milk and mix until shaggy dough forms. Knead 5 min. Rest 30 min.
  2. Prepare butter block: pound cold butter between parchment to 7" square. Chill.
  3. Laminate: roll dough to 10" square. Place butter diagonally, fold corners over. Roll to 8x24", fold in thirds (letter fold). Chill 30 min.
  4. Repeat rolling and folding 2 more times, chilling between folds.
  5. Final roll: roll to 8x40", trim edges, cut triangles (10" base, 5" sides)
  6. Shape: stretch triangles slightly, roll from base to tip. Curve into crescent.
  7. Proof: 2-3 hours at room temp until doubled.
  8. Bake: egg wash, bake at 400°F (200°C) 15-18 min until golden.

Tips

Keep everything cold - work quickly and chill between steps. Quality butter (82% fat) is essential. For best results, make over 2 days (overnight fridge rest after shaping).

Petit Pain au Chocolat

Mini chocolate-filled French pastries, perfect with coffee.

Ingredients

  • 1 batch croissant dough (see croissant recipe)
  • 8 oz (225g) dark chocolate batons or bars cut into sticks
  • 1 egg (for egg wash)
  • Optional: pearl sugar for topping

Instructions

  1. Prepare croissant dough through the lamination process.
  2. Roll dough to 8x24" rectangle, trim edges.
  3. Cut into 4x6" rectangles (12 total)
  4. Place 2 chocolate batons at one end of each rectangle.
  5. Roll up tightly, seal edge with slight pressure.
  6. Place seam-side down on baking sheet, curve slightly.
  7. Proof 2-3 hours at room temp until puffy.
  8. Egg wash, bake at 375°F (190°C) 15-18 min until golden.

Tips

Use high-quality chocolate with at least 60% cacao. For extra shine, brush with simple syrup after baking. These freeze well before baking - add 10 min to proof time when baking from frozen.

Korean Honey Butter Cookies

Crispy, buttery cookies with a honey glaze - popular Korean café treat.

Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) honey
  • 1 egg yolk
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • Optional: 1/4 cup chopped nuts (almonds, walnuts)
  • Glaze: 2 tbsp honey + 1 tbsp melted butter

Instructions

  1. Cream butter and sugar until light and fluffy.
  2. Add honey, egg yolk, and vanilla; mix well.
  3. Sift in flour and salt, mix until just combined.
  4. Fold in nuts if using.
  5. Roll dough into 1" balls, place on baking sheet.
  6. Flatten slightly with palm or glass bottom.
  7. Bake at 350°F (175°C) for 12-15 min until edges golden.
  8. While warm, brush with honey-butter glaze.
  9. Cool completely before serving.

Tips

Dough can be chilled 30 min for easier handling. For variation, add 1 tsp cinnamon to dough. Store in airtight container - they get crispier over time!

Strawberry Daifuku Mochi

Soft, chewy rice cakes filled with sweet red bean paste and fresh strawberry.

Ingredients

  • 1 cup (130g) mochiko (sweet rice flour)
  • 1/4 cup (50g) sugar
  • 3/4 cup (180ml) water
  • Cornstarch or potato starch for dusting
  • 6 small strawberries, hulled
  • 6 tbsp sweet red bean paste (anko)
  • Optional: food coloring (pink or green)

Instructions

  1. Mix mochiko, sugar, and water in microwave-safe bowl until smooth.
  2. Cover with plastic wrap, microwave 1 min. Stir, then microwave 30 sec intervals until translucent (2-3 min total).
  3. Dust surface with starch, transfer hot mochi. Dust top, roll to 1/4" thickness.
  4. Cut into 6 squares or circles (4-5" diameter)
  5. Wrap each strawberry with 1 tbsp red bean paste.
  6. Place filled strawberry in center of mochi, gather edges to enclose.
  7. Pinch to seal, dust with starch to prevent sticking.
  8. Serve same day for best texture.

Tips

Work quickly while mochi is warm (it gets harder to handle as it cools). If strawberries are large, cut in half. For variation, try with mango or matcha-flavored mochi.

Japanese Cotton Cheesecake

Light, fluffy cheesecake with a delicate texture and subtle sweetness.

Ingredients

  • 5 oz (140g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (60ml) milk
  • 3 egg yolks
  • 1/4 cup (30g) cake flour
  • 1 tbsp (10g) cornstarch
  • 3 egg whites
  • 1/4 cup (50g) sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 320°F (160°C). Line 6" round pan with parchment.
  2. Heat cream cheese, butter, and milk over double boiler until smooth. Cool slightly.
  3. Whisk in egg yolks one at a time, then vanilla.
  4. Sift in flour and cornstarch, mix until smooth.
  5. In separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beat to soft peaks.
  6. Fold 1/3 meringue into batter, then gently fold in remainder.
  7. Pour into prepared pan. Place in larger pan, add hot water to come halfway up sides.
  8. Bake 50-60 min until golden and set (center should jiggle slightly)
  9. Turn off oven, leave door ajar 10 min. Cool completely in pan before removing.

Tips

Room temperature ingredients blend better. For taller cake, use 7" pan and reduce baking time. Chill before serving for cleaner slices. Top with powdered sugar or fresh berries.