Name: English Coffee with Roasted Figs
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: English-Inspired
Ingredients: 4 oz (120 g) fresh figs, sliced into 1/4-inch slices; 1/2 pound (240 g) whole bean Kenya AA or Ethiopian coffee; 1/2 pound (240 g) whole bean Colombian coffee

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This English coffee with roasted figs is a unique twist on a classic drink. I love how the figs add a natural sweetness and fruity depth that balances the bold flavor of freshly ground coffee beans. It feels comforting yet sophisticated, making it perfect for a leisurely morning or as a special treat after dinner.

English Coffee with Roasted Figs

Why You’ll Love This Recipe

I like that this recipe takes something familiar—coffee—and transforms it into something extraordinary with the addition of roasted figs. The slow roasting of the figs enhances their flavor, and when mixed with quality coffee beans, the result is rich, slightly sweet, and aromatic. I enjoy experimenting with different serving options, from sipping it plain to adding milk or spices for an indulgent twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 oz (120 g) fresh figs, sliced into 1/4-inch slices
1/2 pound (240 g) whole bean Kenya AA or Ethiopian coffee
1/2 pound (240 g) whole bean Colombian coffee

Directions

Roast the figs at 300°F (149°C) for 1–2 hours until they are completely dry and crackly.
Once cooled, combine the roasted figs and coffee beans in a blender.
Grind them together until you achieve your preferred consistency.
Prepare the ground mixture just as I would for a regular cup of coffee, using my favorite method such as French press, pour-over, or drip.
Pour into cups and serve hot.

Servings and timing

This recipe makes 32 servings. Prep time is about 10 minutes, roasting time takes 2 hours 30 minutes, and the total time comes to roughly 2 hours 40 minutes.

Variations

I sometimes like to add a drizzle of honey or maple syrup to bring out the sweetness of the figs. A splash of cream or milk makes the drink silky and smooth, while spices like cinnamon, nutmeg, or cardamom create a cozy, aromatic cup. When I want a dessert-like treat, I serve it alongside a buttery biscuit or pastry.

Storage/Reheating

I can store roasted figs in an airtight container in the refrigerator for up to a week. The roasted coffee and fig blend should be kept in a sealed jar in a cool, dark place for maximum freshness. If I make extra liquid coffee, I refrigerate it and reheat gently on the stove or enjoy it iced the next day.

FAQs

How sweet does this coffee taste?

The figs add a subtle natural sweetness, but the coffee still tastes bold. I like to add honey or cream if I want it sweeter.

Can I use dried figs instead of fresh?

Yes, I can. Dried figs will work, but I prefer fresh figs roasted slowly since they bring a more complex flavor.

What type of coffee beans work best?

I usually use a mix of Kenyan or Ethiopian beans with Colombian beans because they balance each other well. The fruity and floral notes pair beautifully with figs.

Can I make this in advance?

Yes, I can roast the figs and grind the coffee ahead of time. I just prepare it fresh when I’m ready to serve.

Is this recipe caffeine-heavy?

Since it’s a full-bodied coffee blend, it does have caffeine. If I want a lighter option, I can swap part of the coffee with decaf beans.

Conclusion

This English coffee with roasted figs has quickly become one of my favorite drinks when I want something a little different. I like how the figs transform the flavor, making it smooth, slightly fruity, and incredibly satisfying. It’s simple to prepare yet feels indulgent, and I enjoy experimenting with sweeteners, spices, and cream to suit the mood. It’s a recipe I keep coming back to whenever I want to elevate my coffee ritual.