Bold. Balanced. Barista-Worthy.

☕ What You’ll Need (1 serving):

• 8 oz hot brewed Six Bean Blend (standard grind, brewed strong)

• 2 tbsp dark chocolate syrup or 1 tbsp cocoa powder + 1 tbsp sugar

• ¼ cup milk or dairy-free alternative (for steaming or frothing)

• ½ tsp vanilla extract (optional, for depth)

• Whipped cream + chocolate shavings or dusting of cocoa (optional)

🔥 How to Make It:

1. Brew your coffee:
Use French press, drip, or pour-over—brewed strong. Aim for 2 heaping tbsp of ground Six Bean per 6 oz water to match espresso-level intensity.

2. Prepare the mocha mix:
In your mug, add the chocolate syrup or cocoa + sugar combo. Stir in the vanilla extract if using.

3. Combine:
Pour the hot brewed Six Bean coffee into the mug while stirring until the chocolate dissolves completely.

4. Froth your milk:
Steam if you have the tools. If not, shake milk in a sealed jar and microwave for 30 seconds for froth. Pour gently over your mocha.

5. Garnish (optional):
Top with whipped cream, a dusting of cocoa, or dark chocolate shavings for a premium finish.

☕ Perk Note:

Six Bean Blend is intense—bold and layered with deep roast notes. This latte balances its strength with smooth, rich chocolate and velvety milk, creating a drink that satisfies like your go-to café order.

Strong. Smoky. Cocoa-Kissed.

🤠 What You’ll Need (1 serving):

•6 oz strong brewed Cowboy Blend (standard grind)

•1 tbsp unsweetened cocoa powder

•1 tbsp brown sugar or maple syrup

•¼ tsp cinnamon

•Pinch of salt (yes—enhances the chocolate and boldness)

•¼ cup milk or dairy-free option

•Optional: Whipped cream, chocolate shavings, smoked sea salt, or a toasted marshmallow

🔥 How to Make It:

1. Brew it bold:
Cowboy Blend is naturally intense. Brew strong—2 heaping tbsp of ground coffee per 6 oz water using your French press or pour-over. Let the smoky, earthy notes come through.

2. Mix the mocha base:
In your mug, whisk cocoa, sugar, cinnamon, and a pinch of salt. Add 1 tbsp of hot coffee and stir until it forms a smooth paste.

3. Combine:
Pour in the rest of the hot coffee and stir to combine evenly.

4. Heat and add milk:
Warm the milk until steaming (not boiling). Froth if desired, then pour into the mug to top off your mocha.

5. Finish strong (optional):
Top with whipped cream and a dusting of cocoa—or go full cowboy with smoked salt or a marshmallow torched over an open flame.

Perk Tip:

This drink pairs beautifully with campfire vibes—even if you’re just sitting at the kitchen counter. For an authentic edge, serve in a tin mug and sip slow.

Light. Smooth. Naturally Sweet.

🧊 What You’ll Need (1 serving):

½ cup strong brewed Breakfast Blend (standard grind, cooled)

¾ cup milk or dairy-free alternative

1–1½ tbsp honey (adjust to taste)

½ tsp vanilla extract (optional, for depth)

Ice cubes

🧊 How to Brew It:

Brew the coffee:
Use your standard ground Breakfast Blend in a drip, French press, or pour-over. Brew strong—use 2 tbsp per 6 oz water. Let it cool or chill in the fridge.

Sweeten it:
In a glass, stir the honey and vanilla extract (if using) into the warm coffee until fully dissolved. Let it cool further if needed.

Build your latte:
Fill a tall glass with ice. Pour the sweetened coffee over it, then add your milk of choice.

Stir & enjoy:
Give it a good stir and sip the light, floral sweetness of honey paired with the smooth brightness of the Breakfast Blend.

💡 Perk Tip:

For a creamier texture, use oat or whole milk. Want extra chill? Freeze leftover coffee into cubes and use them instead of ice

Smooth. Nutty. Refined Sweetness.

🇵🇪 What You’ll Need (1 serving):

• 4 oz strong brewed Peruvian coffee (standard grind)

• 2 oz steamed milk (whole milk or oat milk work best)

• 1 tbsp pure maple syrup

• Pinch of cinnamon (optional)

🔥 How to Make It:

1. Brew it strong:
Use your standard ground Peruvian coffee in a French press or pour-over. For espresso-strength flavor, use a 1:10 ratio (e.g., 2 tbsp grounds to 4 oz water). Let it steep or drip slowly for full body.

2. Add maple magic:
Stir the maple syrup directly into the hot coffee until fully dissolved.

3. Steam the milk:
Gently heat 2 oz of milk until hot (not boiling). Froth if desired—just a light layer of microfoam, like a proper cortado.

4. Assemble:
Pour the milk gently into the maple coffee mixture. The milk should blend rather than layer, creating that signature cortado balance: equal parts espresso (or strong coffee) and milk.

5. Garnish (optional):
A dusting of cinnamon elevates the aroma and adds a hint of warmth.

☕ Perk Note:

Peruvian coffee is known for its soft acidity and nutty, citrus notes. Maple syrup highlights these flavors without overpowering them—making this a naturally balanced, sweet-but-not-sugary drink.

Spiced. Smooth. Soul-Warming.

☕ What You’ll Need (1 serving):

• 8 oz hot brewed coffee (use a bold or medium roast—standard grind, brewed strong)

• 2 tbsp hot chocolate mix or 1 tbsp cocoa powder + 1 tbsp sugar

• ½ tsp ground cinnamon

• ⅛ tsp cayenne pepper (adjust to taste)

• 1 tsp vanilla extract

• 2 tbsp milk or dairy-free alternative (optional, for creaminess)

• Whipped cream + a pinch of cinnamon or chili powder (optional, for garnish)

🔥 How to Brew It:

1. Brew the coffee:
Use your drip machine, French press, or pour-over. For extra richness, brew it strong—use 2 heaping tablespoons of ground coffee per 6 oz water.

2. Mix the mocha base:
In your mug, stir together the hot chocolate mix (or cocoa + sugar), cinnamon, cayenne, and vanilla.

3. Pour + stir:
Slowly pour in the hot coffee while stirring to fully dissolve the mix.

4. Add milk (optional):
Stir in steamed or warmed milk for a creamy texture. No steam wand? Heat it in the microwave or on the stovetop until hot but not boiling.

5. Top it off:
Add whipped cream and dust with cinnamon—or a whisper of chili powder for a fiery finish.

🎯 Perk Tip:

Want café-style texture? Froth your milk by shaking it in a mason jar and microwaving for 30 seconds. Instant foam, no gadgets.

Earthy. Exotic. Comforting Heat.

🌴 What You’ll Need (1 serving):

• 8 oz strong brewed Bali coffee (standard grind)

• ⅓ cup coconut milk (canned for richness or carton for lighter)

• 1 tbsp coconut sugar or brown sugar

• ¼ tsp ground cinnamon

• 1/8 tsp ground ginger

• Pinch of clove or nutmeg (optional, for extra depth)

• Toasted coconut flakes or cinnamon stick (optional garnish)

🔥 How to Make It:

1. Brew the coffee:
Use 2 tbsp of standard ground Bali roast per 6 oz water in your preferred method. Let its earthy, slightly floral notes shine through.

2. Warm the coconut milk:
In a small saucepan, heat the coconut milk with sugar, cinnamon, ginger, and optional spices until steaming. Stir gently—don’t boil.

3. Combine & mix:
In a mug or heat-safe glass, pour in the brewed coffee. Slowly stir in the warm spiced coconut milk.

5. Top it off:
Optional—but beautiful: top with a sprinkle of toasted coconut flakes or garnish with a cinnamon stick for a visual and aromatic finish.

💡 Perk Tip: This coffee pairs beautifully with a splash of vanilla or a dash of cardamom if you’re feeling extra indulgent. Want it cold? Serve it over ice and shake the spiced coconut milk for a tropical iced latte versi