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By coincidence, you’ll find biscotti are built for coffee and for dunking, so you can make a batch that fits your taste. Pick a base—almond, chocolate, or something spicier—mix dry and wet ingredients, shape logs, bake, slice, then bake again until crisp. These 14 recipes cover classics and twists like pistachio-rose and maple-pecan, with tips on timing and mix-ins to help you get the right crunch and flavor, and here’s how to start. Classic Almond Biscotti Classic almond biscotti — crisp, dunkable twice-baked treats that pair perfectly with coffee. Ingredients: 2 cups (250 g) all-purpose flour 1 cup (200 g) granulated sugar 1 tsp baking powder 1/4 tsp fine salt 3 large eggs 1 tsp vanilla extract 1 tsp almond extract (optional for extra almond flavor) 1 cup (120 g) whole almonds, toasted and coarsely chopped Zest of 1 small orange or lemon (optional, for brightness) 2 tbsp unsalted butter, melted and cooled (or 2 tbsp neutral oil) How to Make: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl, whisk flour, sugar, baking powder, and salt until combined. In another bowl, beat eggs with vanilla, almond extract (if using), melted butter, and zest. Stir wet mixture into dry ingredients until a sticky dough forms. Fold in the toasted chopped almonds evenly. Turn dough onto a lightly floured surface and shape into a log about 12 inches long and 2–3 inches wide. Transfer to the prepared sheet. Bake 25–30 minutes, until lightly golden and firm to the touch. Remove from oven and let cool 10 minutes. Reduce oven temperature to 325°F (165°C). Using a serrated knife, slice the log on the diagonal into 1/2-inch thick slices. Place slices cut-side down on the baking sheet and bake 8–10 minutes, flip, then bake another 8–10 minutes until crisp and golden. Cool completely on a wire rack before serving; biscotti will harden as they cool. Enjoy dunking — these classic almond biscotti make every coffee break a little more special. Chocolate-Orange Biscotti Bright, zesty chocolate-orange biscotti—crunchy, citrus-kissed twice-baked cookies perfect with coffee. Ingredients: 2 cups (250 g) all-purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp fine salt 3/4 cup (150 g) granulated sugar Zest of 1 large orange (about 1 tbsp) 3 large eggs 1 tsp vanilla extract 1/4 cup (60 ml) vegetable oil or melted butter 1 cup (150 g) semisweet chocolate chips or chopped dark chocolate 1/2 cup (75 g) chopped almonds or hazelnuts (optional) 1–2 tbsp orange juice (only if dough seems too dry) How to Make: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Whisk flour, cocoa powder, baking powder, and salt in a bowl. In another bowl, beat sugar with orange zest, eggs, vanilla, and oil until combined and slightly glossy. Stir the dry ingredients into the wet until a thick dough forms; add orange juice if too dry. Fold in chocolate chips and nuts if using. Divide dough in half and shape each into a log about 12 inches long and 2 inches wide on the baking sheet. Bake 22–25 minutes until set; let cool 10 minutes on the sheet. Reduce oven to 325°F (165°C). Transfer logs to a cutting board and slice diagonally into 1/2-inch thick pieces. Arrange slices cut-side down on the baking sheet and bake 10 minutes, flip, then bake another 8–10 minutes until crisp. Cool completely on a wire rack so they firm up. Enjoy these crunchy chocolate-orange biscotti with your favorite coffee or tea—perfect for dunking and sharing! Pistachio-Rose Biscotti Pistachio-Rose Biscotti — crunchy, floral cookies perfect for dunking in coffee or tea. Ingredients: 2 cups (250 g) all-purpose flour 1 tsp baking powder 1/4 tsp fine salt 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) light brown sugar, packed 3 large eggs 1 tsp pure vanilla extract 1 tbsp rose water (adjust to taste) 1/2 cup (115 g) unsalted butter, melted and slightly cooled 1 cup (120 g) shelled pistachios, roughly chopped (reserve a few for topping) Zest of 1 small lemon (optional, brightens flavor) 1/2 cup white chocolate chips or melting chocolate (optional, for dipping) Extra finely chopped pistachios for garnish (optional) How to Make: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Whisk flour, baking powder, and salt in a bowl and set aside. In a large bowl, beat together granulated and brown sugars with the eggs until smooth. Stir in vanilla, rose water, lemon zest (if using), and melted butter until combined. Fold the dry ingredients into the wet just until a soft dough forms. Gently fold in the chopped pistachios, leaving a few to sprinkle on top. Divide dough in half and shape each piece into a log about 10 inches long and 2 inches wide on the prepared sheet. Lightly brush the tops with a little water or beaten egg and sprinkle reserved pistachios over them. Bake for 22–25 minutes, until the logs are set and lightly golden; let cool 10 minutes. Reduce oven to 325°F (160°C). Transfer logs to a cutting board and slice on the diagonal into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet and bake another 10–12 minutes, flip them, then bake 8–10 more minutes until crisp and golden. If using white chocolate, melt the chips and dip one end of each cooled biscotti, then sprinkle with extra chopped pistachios; let chocolate set. Cool completely before storing in an airtight container—these keep well and stay crisp. Enjoy these floral, nutty biscotti with your morning coffee or a fragrant cup of tea! Anise-Spiked Biscotti Crunchy twice-baked biscotti with a warm anise bite — perfect with espresso or an afternoon tea. Ingredients: 2 cups (250 g) all-purpose flour 1 cup (200 g) granulated sugar 1 tsp baking powder 1/2 tsp fine salt 2 tsp ground anise or 1 tbsp crushed anise seeds 3 large eggs 1 tsp vanilla extract 1 tbsp anise liqueur (optional, e.g., Sambuca or anisette) 6 tbsp (85 g) unsalted butter, melted and cooled 1/2 cup (75 g) sliced almonds, toasted Zest of 1 orange (optional, for brightness) How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl, whisk together flour, sugar, baking powder, salt, and ground or crushed anise. In another bowl, beat the eggs with vanilla, anise liqueur (if using), and cooled melted butter until combined. Pour the wet into the dry and stir until a shaggy dough forms. Fold in the toasted sliced almonds and orange zest, if using, until evenly distributed. Turn the dough onto a lightly floured surface and shape into a log about 12 inches long and 2–3 inches wide. Place on the prepared sheet, flattening slightly. Bake 25–30 minutes, until the log is lightly golden and firm. Let cool on the sheet 10 minutes. Reduce oven temperature to 325°F (165°C). Transfer the log to a cutting board and slice diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet and bake 10–12 minutes. Flip each biscotti and bake another 8–10 minutes until crisp and dry. Cool completely on a wire rack; biscotti will continue to crisp as they cool. Enjoy these anise-spiked biscotti with your coffee — dunk them for a softer bite or savor them crisp! Walnut-Cinnamon Biscotti Crunchy walnut-cinnamon biscotti — perfect for dunking in your morning coffee. Ingredients: 2 cups (250 g) all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 3/4 cup (150 g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon orange zest (optional, for brightness) 3/4 cup (90 g) chopped toasted walnuts 2 tablespoons unsalted butter, melted and cooled (or 2 tablespoons neutral oil) How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, beat the sugar and eggs until combined, then stir in vanilla, orange zest, and melted butter. Fold the dry ingredients into the wet until a shaggy dough forms, then fold in the chopped toasted walnuts. Turn the dough onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide. Transfer to the prepared baking sheet. Bake for 25–30 minutes, until the log is firm and lightly golden. Remove from oven and let cool 10 minutes. Lower oven to 325°F (160°C). Using a serrated knife, slice the log diagonally into 1/2-inch to 3/4-inch slices. Place slices cut-side down on the baking sheet and bake for 10 minutes, then flip and bake another 8–10 minutes until crisp and golden. Transfer biscotti to a wire rack to cool completely; they’ll harden as they cool. Enjoy your crunchy walnut-cinnamon biscotti with a warm cup of coffee or tea — dunk and savor! Hazelnut-Chocolate Chip Biscotti Crunchy Hazelnut-Chocolate Chip Biscotti — perfect with a hot cup of coffee. Ingredients: 2 cups (250 g) all-purpose flour 1 cup (200 g) granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 1/3 cup (75 ml) vegetable oil or melted butter 1 teaspoon vanilla extract 1/2 cup (60 g) toasted hazelnuts, coarsely chopped 3/4 cup (130 g) semisweet chocolate chips Optional: 1 teaspoon instant espresso powder (for extra coffee flavor) How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl, whisk together flour, sugar, baking powder, salt, and optional espresso powder. In another bowl, beat the eggs with the oil (or melted butter) and vanilla until combined. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Fold in the chopped hazelnuts and chocolate chips until evenly distributed. Turn the dough onto a lightly floured surface and shape into a log about 12 inches long and 3 inches wide. Transfer to the prepared baking sheet. Bake for 25–30 minutes, until the log is golden and firm to the touch. Let cool 10 minutes. Reduce oven temperature to 325°F (165°C). Slice the log diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet and bake for 10 minutes, flip them, and bake another 8–10 minutes until crisp and lightly browned. Cool completely on a wire rack — the biscotti will crisp up as they cool. Enjoy with your favorite cup of coffee or tea — these make a delightful dunking companion! Lemon-Cardamom Biscotti Bright, citrusy biscotti with warm cardamom — perfect for dunking in morning coffee. Ingredients: 2 cups (250 g) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cardamom Pinch of salt 3/4 cup (150 g) granulated sugar Zest of 2 lemons (about 2 tablespoons) 2 large eggs 1 teaspoon vanilla extract 1/4 cup (60 ml) vegetable oil or melted unsalted butter 1/2 cup (75 g) sliced almonds, lightly toasted 1 tablespoon fresh lemon juice Optional: 1/2 cup (80 g) white chocolate chips or a simple lemon glaze for drizzling How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Whisk together flour, baking powder, cardamom, and salt in a bowl. In another bowl, rub the lemon zest into the sugar to release oils, then whisk in eggs, vanilla, oil, and lemon juice until combined. Fold the dry ingredients into the wet until a sticky dough forms, then stir in the toasted almonds (and white chocolate, if using). Turn the dough onto a lightly floured surface and shape into a log about 12 inches long and 2 inches wide; transfer to the prepared sheet. Bake 25–30 minutes, until lightly golden and firm; let cool 10 minutes. Reduce oven to 325°F (165°C). Slice the log on the diagonal into 1/2-inch thick slices and place cut-side down on the sheet. Bake the slices 10–12 minutes, flip them, and bake another 8–10 minutes until crisp and dry. Cool completely on a wire rack; drizzle with melted white chocolate or lemon glaze if desired. Serve with your favorite coffee and enjoy the bright, spiced crunch! Cranberry-Almond Biscotti Cranberry-Almond Biscotti — crisp, nutty, and perfectly dunkable with your morning coffee. Ingredients: 2 cups (250 g) all-purpose flour 3/4 cup (150 g) granulated sugar 1 tsp baking powder 1/4 tsp salt 3 large eggs 1 tsp vanilla extract 1 tsp almond extract 1/2 cup (115 g) unsalted butter, melted and cooled 3/4 cup (90 g) dried cranberries, chopped if large 3/4 cup (90 g) sliced or slivered almonds, toasted Zest of 1 orange (optional, for brightness) 1–2 tbsp milk or orange juice (only if dough seems too dry) How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the eggs with vanilla and almond extracts, then stir in the melted cooled butter and orange zest if using. Pour the wet ingredients into the dry and mix until a shaggy dough forms; fold in cranberries and toasted almonds. Add 1–2 tablespoons milk or juice only if dough is crumbly. Turn the dough onto a lightly floured surface and shape into a log about 12 inches long and 2–3 inches wide; transfer to the prepared sheet and gently flatten the top. Bake for 25–30 minutes, until the log is golden and set; remove from oven and let cool 10 minutes. Reduce oven temperature to 325°F (160°C). Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet and return to the oven for 8–12 minutes, then flip and bake another 8–10 minutes until crisp and lightly toasted. Transfer biscotti to a wire rack to cool completely — they’ll crisp further as they cool. Enjoy these crunchy cranberry-almond biscotti with your coffee or tea for a bright, satisfying bite. Espresso-Double Chocolate Biscotti Bold, crunchy biscotti with a double hit of chocolate and a shot of espresso — perfect for dunking. Ingredients: 2 cups (250 g) all-purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1 1/2 tsp baking powder 1/2 tsp salt 3/4 cup (150 g) granulated sugar 1/2 cup (100 g) packed brown sugar 3 large eggs 2 tbsp strong brewed espresso (cooled) or 1 tbsp instant espresso dissolved in 2 tbsp water 1 tsp vanilla extract 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or 1/2 cup neutral oil) 3/4 cup (130 g) semisweet chocolate chips 1/2 cup (85 g) chopped dark chocolate (or additional chips) Optional: pinch of espresso powder for sprinkling or 2 tbsp chopped walnuts for crunch How to Make: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Whisk flour, cocoa powder, baking powder, and salt in a bowl; set aside. In a large bowl, beat sugars and eggs until combined and slightly fluffy. Stir in espresso, vanilla, and melted butter (or oil) until smooth. Gradually fold dry ingredients into wet until a thick dough forms. Fold in chocolate chips and chopped chocolate (and walnuts if using). Divide dough in half. On the prepared sheet, shape each half into a log about 12 inches long and 2 inches wide, spaced apart. Bake 22–25 minutes until set and slightly springy; remove and cool 10 minutes. Reduce oven to 325°F (160°C). Using a serrated knife, slice logs diagonally into 1/2-inch to 3/4-inch slices. Arrange slices cut-side down on the sheet and bake 10–12 minutes, flip, then bake another 8–10 minutes until crisp and dry. Let biscotti cool completely on a rack. If desired, sprinkle lightly with espresso powder or drizzle melted chocolate before serving. Grab a strong coffee and dunk away — these espresso double chocolate biscotti are made for indulgence. Orange-Pistachio Biscotti Bright, crunchy orange-pistachio biscotti — zesty, nutty twice-baked cookies perfect for dunking in coffee. Ingredients: 2 cups (250 g) all-purpose flour 1 cup (200 g) granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt Zest of 2 medium oranges (about 2 tablespoons) 3 large eggs 1 teaspoon pure vanilla extract 1/4 cup (60 ml) orange juice, freshly squeezed 1/2 cup (115 g) unsalted butter, melted and cooled or 1/4 cup (60 ml) neutral oil 1 cup (120 g) shelled pistachios, lightly toasted and coarsely chopped Optional: 1/2 cup (75 g) white or dark chocolate, chopped or melted for drizzling How to Make: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together flour, sugar, baking powder, salt, and orange zest. In another bowl, beat the eggs with the vanilla, orange juice, and melted butter (or oil) until combined. Pour the wet mixture into the dry ingredients and stir until a sticky dough forms. Fold in the chopped pistachios until evenly distributed. Shape the dough into a log about 12 inches long and 2–3 inches wide on the prepared sheet, flattening the top slightly. Bake for 25–30 minutes, until the log is golden and firm to the touch; remove from oven and cool 10–15 minutes. Reduce oven to 325°F (165°C). Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet and bake 10–12 minutes, then flip each biscotti and bake another 8–10 minutes until crisp and golden. Let the biscotti cool completely on a wire rack. If using chocolate, drizzle or dip the cooled biscotti and allow the chocolate to set. Store in an airtight container; they keep for up to two weeks and get better with a little time. Enjoy these bright, crunchy orange-pistachio biscotti with your favorite cup of coffee — irresistible dunking guaranteed! Maple-Pecan Biscotti Crunchy, nutty maple-pecan biscotti — perfect for dunking in your morning coffee. Ingredients: 1 3/4 cups (220 g) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (100 g) granulated sugar 1/4 cup (60 ml) pure maple syrup 1/2 cup (115 g) unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 cup (100 g) toasted pecans, coarsely chopped 1/2 teaspoon ground cinnamon (optional) Extra granulated or coarse sugar for sprinkling (optional) How to Make: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, salt, and cinnamon if using. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the maple syrup and vanilla until combined. Fold the dry ingredients into the wet mixture until a soft dough forms, then fold in the chopped toasted pecans. Turn the dough onto the prepared sheet and shape it into a log about 12 inches long and 2–3 inches wide. Smooth the top and, if desired, sprinkle with a little extra sugar. Bake for 25–28 minutes, until the log is golden and firm to the touch. Remove from oven and cool 10 minutes. Reduce oven temperature to 325°F (165°C). Transfer the log to a cutting board and slice diagonally into 1/2-inch thick slices. Place the slices cut-side down on the baking sheet and bake for 8–10 minutes, then flip and bake another 8–10 minutes until crisp and lightly browned. Let the biscotti cool completely on a wire rack so they crisp up. Enjoy these maple-pecan biscotti with coffee, tea, or as a sweet crunchy treat anytime. Coconut-Lime Biscotti Toasted Coconut-Lime Biscotti — crisp, citrusy cookies perfect with your morning coffee. Ingredients: 2 cups all-purpose flour 1 cup granulated sugar 1 tsp baking powder 1/4 tsp salt Zest of 2 limes 3/4 cup shredded unsweetened coconut (plus extra for sprinkling) 2 large eggs 1/4 cup vegetable oil (or melted coconut oil) 1 tsp vanilla extract 1 tbsp lime juice Optional: 1/2 cup chopped macadamia nuts or white chocolate chips How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl, whisk together flour, sugar, baking powder, salt, and lime zest. Stir in the shredded coconut (and nuts or chips if using). In a separate bowl, beat eggs with oil, vanilla, and lime juice. Pour wet ingredients into dry and mix until a sticky dough forms. Turn the dough onto the prepared sheet and shape into a log about 12 inches long and 3 inches wide. Sprinkle extra shredded coconut on top and gently press so it sticks. Bake 20–25 minutes until lightly golden and firm to the touch. Remove from oven and let cool 10 minutes, then transfer to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet and bake another 8–10 minutes per side until crisp and toasted. Let the biscotti cool completely on a rack; they’ll crisp up as they cool. Enjoy these zesty, crunchy coconut-lime biscotti with a cup of coffee or tea — they’re bright, toasty, and totally addictive! Ginger-Molasses Biscotti Warm, spicy ginger-molasses biscotti—crisp on the outside, warmly chewy inside, and perfect for dunking in coffee. Ingredients: 2 cups (250 g) all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves (optional) 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) brown sugar, packed 1/2 cup (120 ml) molasses (preferably robust) 1 large egg + 1 large egg yolk (reserve the white for egg wash) 1 tsp vanilla extract 1/2 cup (75 g) crystallized ginger, finely chopped Optional: 1/2 cup (60 g) chopped walnuts or pecans How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Whisk the flour, baking powder, salt, ground ginger, cinnamon, and cloves in a bowl. In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the molasses, the whole egg, the yolk, and vanilla until smooth. Gradually stir the dry ingredients into the wet until a stiff dough forms. Fold in the chopped crystallized ginger and nuts if using. Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared sheet. Lightly beat the reserved egg white and brush over the tops of the logs. Bake for 22–25 minutes, until the logs are set and lightly browned. Remove from oven and cool 10 minutes. Reduce oven temperature to 325°F (165°C). Using a serrated knife, slice the logs on the diagonal into 3/4-inch thick slices. Place the slices cut-side down on the baking sheet and bake 8–10 minutes, flip them, and bake another 8–10 minutes until golden and crisp. Transfer biscotti to a wire rack to cool completely. Enjoy these spicy, molasses-sweet biscotti with a hot cup of coffee—perfect for dunking and sharing! Matcha-White Chocolate Biscotti Vivid green, crisp-on-the-outside, tender-in-the-middle matcha biscotti studded with melty white chocolate. Ingredients: 2 cups (250 g) all-purpose flour 2 tablespoons culinary matcha powder (adjust to taste) 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (115 g) unsalted butter, softened 1 cup (200 g) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup (60 g) white chocolate chips or chopped white chocolate Optional: 1/4 cup sliced almonds or pistachios for extra crunch How to Make: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Whisk together flour, matcha powder, baking powder, and salt in a bowl. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla until smooth. Fold the dry ingredients into the wet mixture until a soft dough forms. Gently fold in the white chocolate and optional nuts, distributing evenly. Divide the dough in half and shape each portion into a 10-inch (25 cm) log about 2 inches (5 cm) high on the prepared sheet. Bake for 20–25 minutes, until the logs are set and lightly golden; remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C). Slice the logs diagonally into 1/2-inch (1.3 cm) thick slices. Arrange slices cut-side down on the baking sheet and bake another 10–12 minutes, flip, then bake 8–10 minutes more for crisp edges but tender centers. Transfer biscotti to a wire rack to cool completely; they’ll crisp further as they cool. Enjoy these matcha-white chocolate biscotti with coffee or tea for a bright, slightly vegetal, sweet bite. Conclusion Taste a slice, dunk it in coffee, and you’ll see how these biscotti lift your cup. Pick a flavor, follow the recipe steps, and bake until crisp. Cool fully, then store in an airtight container to keep crunch. Share extras with friends or freeze for longer life. You’ll find one that fits every mood, from nutty to citrusy, and the variety is so vast it could feed an army of coffee lovers.