Coffee Making Variations – The Jura

Mar 5, 2019 | Cuisine | 0 comments

Fresh Brewed Coffee


Variation One – The Jura




I like coffee, especially in the morning, there is nothing better than a fresh brewed cup java after getting up. I like to sit and relax, wake up and enjoy a cup before my day starts.  Or how about a nice cup after getting home from work?  Although I don’t over-indulge, I do like to have a cup or two throughout the day.


 Now, do you like coffee as much as I do?


I’m putting together a 3-part series on making coffee to help you discover a style that is right for you.  Although there are many different ways of making a good cup of coffee, I want to share the three ways I learned while living in Europe, maybe one of these will become your favorite.


The first variation I want to share with you, and the focus of this article, is the fully automatic way.  This is how I make my coffee daily.  During the work week I don’t always have time to make a French press or Italian espresso, but doesn’t mean I want to just throw together a watery substandard cup of caffeine either!  Although I do on occasion drink “drip” or “pod” coffee when traveling or at a friend/family member’s house, it’s not my preferred daily cup.


About 20 years ago the fully automated coffee machines started coming down in price and becoming more common in households in Europe.  The ability to fill a machine with fresh coffee beans and water, push one button to fresh grind and have a single cup brewed on-demand took off.  With a push of a button you can enjoy a ristretto, espresso, cappuccino, or a latte macchiato or just a regular coffee.  So, naturally I was hooked!



I’ve had many different machines over the years, but I fell in love with the brand Jura.  I am currently on my second Jura.  The first I bought used off a friend who moved back to the USA and couldn’t take it with due to the different voltage requirements.  That machine was about 4 years old and I ended up using if for about another 4 years.  The durability and quality of coffee really impressed me, so when I was ready for a new machine, I knew I wanted another Jura.  I now have the Jura Impressa J9 model and look forward to years of superb coffee.  But, that’s not where the story of the old Jura ends, I sold it to another friend, and it is still running it today! A testament to quality.


The Impressa J9 has now been replaced with the J90, but in principal functions the same.  The J90 does have an improved Aroma grinder, that now grinds your beans twice as fast, so you can enjoy your coffee or your latte macchiato even faster.  Both machines are one-touch enabled to make our favorite beverage.  You can make espresso, coffee Americano (normal coffee), cappuccino, and latte macchiato all with the push of one button!   I don’t believe the J90 model is available in the US, but this Jura Model Z6 has the same layout and functions, and operates very similar as my Jura Model. Down below is a Video on how to make a Flat White on the Jura Z6 Model.

The key to long levity of our machine lies in the TLC that I give it!


The machine will tell you when I tis due for a cleaning or decalcifying.  It has an automatic program to do both cleaning and decalcifying and is no work on me at all!  I just have to empty the container once or twice when the machine prompts. The cleaning cycle runs around 20 minutes and the decalcifying about 40 minutes.


I use the Jura branded cleaning and decalcifying tablets.



Where I live, I have a lot of calcium in my tap water, so I use Jura filters in the water tank to prevent build up in the machine, this helps prevent build up and along with the decalcifying process keeps the machine running smooth.


We really enjoy our Jura and friends and family do as well, when they visit, they bring fresh roasted beans as a little gift, and they will get their favorite beverage from our Jura in return.


I hope you enjoyed this post. Let me know what type and kind of coffee is your favorite.

Fresh – Brewed – Coffee —- makes me happy!

Photo by from Pexels


German Bee Sting Cake

Recipe for a traditional German cake called Bienenstich.  Which translates to Bee Sting cake.
Prep Time40 mins
Cook Time15 mins
Rising Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: German
Keyword: #germancakes, beestingcake, bienenstich, cakes
Servings: 12 slices
Calories: 316kcal



  • 14.1 oz wheat flour (400 gram)
  • 3.5 oz spelt flout (100 gram)
  • 1 package dry yeast
  • 1 pinch sea salt
  • 1 egg
  • 8.5 liquid oz lukewarm milk (250 ml)
  • 3.5 oz melted, cooled unsalted butter (100 gram)

Cake Layer

  • 4.4 oz butter (125 gram)
  • 4.4 oz honey (125 gram)
  • 7 oz sliced almonds (200 gram)
  • 2 heaped tbs wheat flour

Pudding Filling

  • 2 packs vanilla flavored pudding mixes
  • 2.6 oz regular sugar (75 gram)
  • 25 liquid oz milk (750 ml)
  • 8.8 oz heavy cream (250 gram)
  • 1 pack Dr. Oetker Whip it whip cream stabilizer


Step 1 - Prepare the dough

  • In a mixing bowl add the wheat flour and the spelt and mix together by hand, add the dried yeast and carefully mix with the flour. Add the remaining dough ingredients, mix using a hand mixer or Kitchen Aid with a kneading attachment on a low setting. Switch to a high setting and knead thoroughly for at least 5 minutes. Cover the mixing bowl, and set it in a warm space without a draft to let the dough rise, approximately 20-30 minutes. The dough will be done, when it has reached almost double its size.

Step 2 - Make the topping

  •  On the stove top, heat the butter and the honey stirring continuously. Add the sliced almonds and the wheat flour, and bring to a boil. Remove from heat and allow to cool, stirring occasionally 

Step 3 - Prepare for baking

  • Preheat oven – 392 Fahrenheit (200 Grad)
    Remove the risen dough from the bowl and knead is thoroughly on a work surface. Roll the it out onto a baking sheet, and spread the honey and almond filling mixture evenly across it. Let sit in a warm, non-drafty place until well risen. This is a second rise, and will take approximately 10-15 minutes.  

Step 4 - Baking

  • Bake the dough in preheated to 392 Fahrenheit (200 Grad) for 15-20 minutes, monitor the cake until the almonds are starting to brown. Remove from oven and let cool. Once the dough is cooled, slice it horizontally and set aside onto a non-stick surface.

Step 5 - Prepare the filling

  • Prepare the pudding as instructed on the packet. Let the pudding cool, stirring occasionally to prevent building a film on top. Beat the heavy cream with the cream stiffener until stiff, then fold into the cold pudding. 

Step 6 - Assemble the cake

  • Now, spread the pudding filling evenly on the bottom part of the horizontally sliced dough cake (described in step 4). Then lay the top piece of the dough portion on top of the cream filling, almonds facing up.


Petra Jackson

Petra Jackson

Life Coach & Mentor

Thanks for following my journey through improving life by discovering inspiring tips to de-stress, have a relaxing day, make good nutrition choices and just enjoy life!  My goal is to share a little bit of what I find beneficial, interesting or just plain cute and fun!

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