Coffee Recipes and Other Beverages
1. Espresso
2. Chocolate covered espresso beans
3. Cappuccino JKOPI CINAJ
4. Frappe
5. How to make your own chocolate
6. How to make the best cup of coffee?
7. Turkish Coffee
8. Irish Coffee
9. Thai Iced Coffee
10. Vietnamese Iced Coffee
11. Melya
1. Espresso
After living in Italy (Rome) for two years and living off espresso, I
have found American espresso doesn't cut it. Here’s how to do it. o Get good dark roasted espresso beans, imported Italian brand if you can find it. o Pack your strainer real full. Pack it hard. Your instructions will say NOT to pack it, but don't listen. o Don't use too much water. Espresso in Italy is as thick as syrup. Very thick. o Add two spoons of sugar, it's a sweet, thick liquid in Italy. Drink fast. Enjoy. If using a stove top espresso machine, clean after each use, paying
attention to the seal and strainer. 1. For best results, get Arabica beans that have been roasted dark
("Italian Roast" is darkest) and are oily-looking. Other roasts are for other types of brewing: espresso machines won't draw the earthy flavour of Sumatran out, for example. A small amount of other beans might add a nice note to the flavour, though (I've had surprising success adding a few of Thanksgiving Coffee's "High-Caffeine Pony Express" beans, which are actually robusta beans from Thailand). 2. Grind those beans until they're very fine, but not quite a powder. Put them into the appropriate piece of your machine and tamp it down (but don't pack all the grounds in tight). 3. Watch the espresso as it drips down. Does a nice layer of foam form on the top? If it does, all is well; that foam is made from theflavourful oils, and it is called crema. If not, go to the coffee
roaster and demand quadruple your money back.
4. Never make more than 2oz at a time. If you're making two cups of espresso, make two separate shots. This is important. The idea is that the water rushes through and draws out only the most flavourfulpart of the grounds. More than 2oz and you're drawing out less
flavourful stuff and diluting your espresso. If you're really
hardcore, make only 1oz at a time; this is called caffe ristretto.
2. Chocolate covered espresso beans
You won't get single, glossy beans, but the taste is there!
1. Put dark roast coffee beans on a waxpaper-covered baking sheet. 2. Melt some chocolate by putting a container with the chocolate in a pan of boiling water, stir the chocolate when it is getting hot. Some experimentation regarding what chocolate to use is in place. I used chocolate chips of from Girardelli. One should probably aim for dark and not too sweet chocolate. 3. Pour the chocolate over the beans and smear it so that each bean is covered - you should have a single layer of covered beans not too far apart. 4. When the beans have cooled off a little bit, put the sheet in the fridge/freezer. 5. When solid, break off a piece and enjoy.
3. Cappuccino JKOPI CINAJ
Disclaimer: People prepare cappuccino in many different ways, and in their
very own way each one of them is correct. The following recipe, which iscommonly used in Latin countries, has been tasted by several of my
North-American friends and they unanimously agreed that cappuccino
prepared using this recipe tastes much better than the standard fare in
USA/Canada.
Start with cold milk (it doesn't really need to be ice-cold), use homo
milk or carnation. 2% or skim is just not thick enough (admittedly, it is
easier to produce foam with skim milk).
Place the milk on a special cappuccino glass with a cappuccino basket.
(Cappuccino glasses have a thinner bottom).
Aerate the milk near the top, within 2cm (1 in) of the top. Move the glass
down as the milk aerates. It is a good idea to have an oscillating motion
while aerating the milk.
Aerating the milk in another container, then pouring in a glass and adding
the foam with a spoon is sacrilege. Anybody who has done so should make a pilgrimage to San Francisco's Girardelli's. Otherwise entry to heaven will be denied (god, is after all, Italian. At least the catholic one). If you need to aerate the milk on a separate container, aerate exactly the
amount of milk required for one cup, so no need to add foam with a spoon. Once the milk has been aerated, promptly clean the aerator with a wet rag. Failure to do so will quickly result in rotten milk flavour coming fromthe aerator.
Another warning on similar lines applies to restaurant type coffeemachines: leave the aerator valve open when powering the machine up and
down. When the machine is off a partial vacuum is formed in the boiler that will suck milk residue into the boiler. This then coats the inside of the boiler and can cause bad smelling steam until the boiler is flushed. Some machines have a vacuum bleed valve to prevent this problem but many don't. Wait for the steam pressure to build up again (for some cappuccino makers wait time is near zero, for others it maybe as long as 60 secs). Prepare the espresso coffee, you may add it directly on to the glass if possible or use a cup and then pour it from the cup on the milk. According to Jym Dyer: In Italy, the milk is added TO the espresso, not the other way around, that way the milk is floating; on top, where you then add the sugar, and stir it up. Cappuccino tastes better when is really hot, and has two teaspoons of sugar. (small teaspoons, like the ones in expensive silverware). Then accompany said cappuccino with a warm tea bisquet or english muffin with marmalade, or alternatively with a baguette sandwich or panini.
4. Frappe
Frappe coffee is widely consumed in parts of Europe and LatinAmerica
especially in summer. Originally was made with cold espresso. Nowadays is prepared in most places by shaking into a shaker 1-2 teaspoons of instant coffee with sugar, water and ice-cubes and it is served in a long glass with ice, milk to taste and a straw. The important thing is the thick froth on top of the glass.
5. How to make
your own chocolate
Here's the recipe for making a real chocolate beverage. Important steps are in boldface. Ingredients o 1-2kg (2-4pounds) of cocoa beans.
o A manually operated grinder.
Instructions o Sift through the beans removing any impurities (pieces of grass,
leaves, etc). o Place the beans in a pan (no teflon) and roast them. Stir frequently. As the beans roast they start making "pop" sounds likepopcorn. Beans are ready when you estimate that approx 50-75% of the beans have popped. Do not let the beans burn, though a bit of black on each bean is ok. o Peel the beans. Peeling roasted cocoa beans is like peeling baked potatoes: The hotter they are the easier it is to peel the darn things, at the expense of third degree burns on your fingers. (Tip: Use kitchen mittens and brush the beans in your hands). If the beans are too hard to peel roast them a bit longer. o Grind the beans into a pan. They produce a dark oily paste called "cocoa paste". o The oil in the cocoa has a bitter taste that you have to get usedto. I like it this way, but not all people do. Here are the
alternatives: With oil, which gives you a richer flavour:
Spread aluminum foil on a table and make small pies of chocolate, about 1/4 of an inch high, and 6 inches in diameter. Let them rest overnight. The morning after they are hard tablets. Remove them from the aluminum foil and rap them in it. Store in the freezer. Without oil, some flavour is gone, less bitter, weaker (whimper) chocolate: Put the paste inside a thin cloth (like linen), close the cloth and squeeze until the oil comes out. If you manage to get most of the oil out, what is left is high quality cocoa powder, like Droste's. What is left now is either bitter tablets or bitter cocoa powder. You can now make a nice beverage as follows: o Boil a liter of milk (or water, like in ancient Mexican style. Like water for chocolate, "Como agua para chocolate": you know). o When the milk is warm (not hot) add a chocolate pie in pieces. Stir with a blender (but be careful! the blender's electric cord should NOT touch the pot or any other hot thing around it). o When the chocolate has dissolved add 1/2-3/4 cups of sugar (depending how sweet you like your chocolate) and blend in fast. Make sure the sugar is completely dissolved in the chocolate otherwise it would be bitter no matter how much sugar you may add afterwards. o Add a teaspoon of cinnamon or natural vanilla flavour (artificial vanilla flavour with chocolate results in an awful medicine like flavour) if you like, and blend again. o Let the mixture boil, when it starts to get bubbly quickly remove the pan from the stove top, and rest the bottom against a soaked cloth. Put again on stove top, it should get bubbly almost immediately, remove once again and repeat one last time. This aerates the chocolate which enhances flavour. o In a mug, put about 1/2-3/4 of the chocolate mixture, and add cold milk, until the temperature and/or the concentration of the flavouris right for your tastes. Accompany with French Pastries. Yum Yum!!
Enjoy!
6. How to make the best cup of coffee?
The best coffee I ever tasted was while in the coffee growing regions of
Mexico, in the state of Veracruz, in the town of Coatepec. The quality of the coffee was mostly due to the method of preparation than to the quality of the grains (which is at about the same level as an average colombian coffee). Here's how to make it: o Grind the coffee grains from coarse to very coarse.
o Boil in a pan a litre of water (four cups). o When the water is boiling, turn off the stove and add 8-12 table spoons of coffee (2-3 spoons per each cup). o Add two-three teaspoons of sugar per cup (for a total of 8-12 spoons of sugar). o Stir very slowly (the water is so hot that the sugar dissolves mostly on its own). o Let the coffee rest for about 5 minutes. o Strain the coffee using a metal strainer! Like the ones used for cooking. The strainer should be like the ones used by granny for making tea. The diameter is a bit smaller that a cup, with a semi-sphere shape. o This coffee has grit in the bottom, even after being strained. Therefore do not stir the pot or the cup. If the coffee is shaked, let it rest for about five minutes. Needless to say, do not drink the last sip of coffee from the cup: it's all grit. If you want to addmilk, add carnation.
Warning: This coffee may fool you 'cause it has a very smooth taste but is
extremely strong. Caffeine content per millilitre is right there with espresso, but you can't tell! Note: For some strange reason, when preparing this coffee I tend to have a
success ratio of about one out of two attempts. I still don't know what I'm doing wrong, since, as far as I can tell, always repeat the same steps. Perhaps sometimes I don't let the coffee rest long enough. This type of coffee is similar in nature to the French press. And in principle, you could possibly add sugar to the ground coffee, then pour water, and lastly press with the strainer.
7. Turkish
Coffee
Turkish coffee is prepared using a little copper pot called briki.
Use a heaping teaspoon of very finely ground coffee and, optionally, one
heaping teaspoon of sugar (to taste). Use about 3oz of coffee. [Add the sugar only just before boiling point.] Turkish coffee without sugar is called sade, with a little sugar is "orta s,ekerli" and with lots of sugar is "c,ok s,ekerli". The trick of it is to heat it until it froths pour the froth into the coffee dup and heat it a second time. When it froths again, pour the rest into the cup. The grounds will settle to the bottom of the cup as you drink the coffee and towards the end, it'll start to taste bitter and the texture will be more like wet coffee grounds than a drink. As soon as this happens stop or your next sip will taste really, really bitter. Instead, turn your cup upside down on the saucer, and let someone read your fortune!
8. Irish Coffee
Ingredients o Sturdy wine glass or glass with stem o 1 teaspoon sugar o 1 or 2 tablespoon Irish whiskey o black coffee o cream, lightly whipped Instructions 1. Place spoon in glass. Heat glass by pouring in warm water. When glass is warm, pour out the water. Leave spoon in glass. 2. Put sugar, whiskey and coffee in glass. Stir to dissolve sugar. Still leave spoon in glass. 3. Now for the tricky bit: Put dollop of cream on top, allow the cream to slide down the back of spoon (the spoon which was in the coffee), the tip of the spoon should remain in the coffee. Be careful not to stir after the cream has been added. The cream should form a foamy layer about 1 cm (or half an inch) thick on top of the black coffee.
9.
Thai Iced Coffee
Make very strong coffee (50-100% more coffee to water than usual), use
something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into cup and add about 1 Tbs sweetened condensed milk. Stir, then pour over ice. You'll have to experiment with the strength and milk so you get lots of taste after the ice/water dilutes it. Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste. Lastly, we have the following recipe: Makes 1 8-cup pot of coffee o 6 tablespoons whole rich coffee beans, ground fine
o 1/4 teaspoon ground coriander powder o 4 or 5 whole green cardamom pods, ground o Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual; let it cool. o In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass. o Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away. o To be totally cool, serve with Flexi-Straws and paper umbrellas... One other fun note: I got a fresh vanilla bean recently and put it to good
use by sealing it in an airtight container with my sugar. The sugar gets the faintest vanilla aroma and is incredible in Real Chocolate Milk (TM) and iced coffee. One final note: this would probably be even better with iced espresso,
because the espresso is so much more powerful and loses its taste lesswhen it's cold.
Another recipe: o Strong, black ground coffee o Sugar o Evaporated (not condensed) milk o Cardamom pods Prepare a pot of coffee at a good European strength (Miriam Nadel suggests 2 tablespoons per cup, which I'd say is about right). In the ground coffee, add 2 or 3 freshly ground cardamom pods. (I've used green ones, I imagine the brown ones would give a slightly different flavour.) Sweeten while hot, then cool quickly. Serve over ice, with unsweetened evaporated milk (or heavy cream if you're feeling extra indulgent). To get the layered effect, place a spoon atop the coffee and pour the milk carefully into the spoon so that it floats on the top of the coffee. The recipe I have calls for: o 1/4 cup strong French roasted coffee o 1/2 cup boiling water o 2 tsp sweetened condensed milk o Mix the above and pour over ice. I'd probably use less water and more coffee and milk.
There is also a stronger version of Thai coffee called "Oleng" which is very strong to me and to a lot of coffee lovers. 6 to 8 tablespoons ground espresso or French roast coffee 4 to 6 green
cardamom pods, crushed Sugar to taste Half-and-half or cream Ice cubes Put the cardamom pods and the ground dark-roast coffee into a coffee press, espresso maker, or the filter of a drip coffee maker (if using a drip-style coffee maker, use half the water). Brew coffee as for espresso, stir in sugar. Fill a large glass with ice and pour coffee over ice, leaving about 1/2 inch at the top. Place a spoon at the surface of the coffee and slowly pour half-and-half or cream into the spoon, so that it spreads across the top of the coffee rather than sinking in. (You'll stir it in yourself anyway, but this is a much prettier presentation and it's as used in most Thai restaurants.) As with Vietnamese coffee, the struggle here is to keep from downing this all in ten seconds.
10. Vietnamese
Iced Coffee
Same coffee as above. Sweetened condensed (not evaporated) milk Ice
Make even stronger coffee, preferably in a Vietnamese coffee maker. (This is a metal cylinder with tiny holes in the bottom and a perforated disc that fits into it; you put coffee in the bottom of the cylinder, place the disc atop it, then fill with boiling water and a very rich infusion of coffee drips slowly from the bottom.) If you are using a Vietnamese coffee maker, put two tablespoons of
sweetened condensed milk in the bottom of a cup and put the coffee maker on top of the cup. If you are making espresso or cafe filter (the infusion method where you press the plunger down through the grounds after several minutes of infusion), mix the sweetened condensed milk and the coffee any way you like. When the milk is dissolved in the coffee (yes, dissolved *is* the right word here!), pour the combination over ice and sip. Thai and Vietnamese coffees are very different. Ca phe sua da (Vietnamese style iced coffee) o 2 to 4 tablespoons finely ground dark roast coffee (preferably with chicory) o 2 to 4 tablespoons sweetened condensed milk (e.g., Borden Eagle Brand, not evaporated milk!) o Boiling water o Vietnamese coffee press [see notes]o Ice cubes
Place ground coffee in Vietnamese coffee press and screw lid down on the
grounds. Put the sweetened condensed milk in the bottom of a coffee cup and set the coffee maker on the rim. Pour boiling water over the screw lid of the press; adjust the tension on the screw lid just till bubbles appear through the water, and the coffee drips slowly out the bottom of the press. When all water has dripped through, stir the milk and coffee together. You can drink them like this, just warm, as ca phe sua neng, but I prefer it over ice, as ca phe sua da. To serve it that way, pour the milk-coffee mixture over ice, stir, and drink as slowly as you can manage. I always gulp mine too fast. :-) Notes A Vietnamese coffee press looks like a stainless steel top hat. There's a
"brim" that rests on the coffee cup; in the middle of that is a cylinder with tiny perforations in the bottom. Above that rises a threaded rod, to which you screw the top of the press, which is a disc with similar tiny perforations. Water trickles through these, extracts flavour from the coffee, and then trickles through the bottom perforations. It is excruciatingly slow. Loosening the top disc speeds the process, but also weakens the resulting coffee and adds sediment to the brew. If you can't find a Vietnamese coffee press, regular-strength espresso is an adequate substitute, particularly if made with French-roast beans or with a dark coffee with chicory. I've seen the commonly available Medaglia d'Oro brand coffee cans in Vietnamese restaurants, and it works, though you'll lose some of the subtle bitterness that the chicory offers. I think Luzianne brand coffee comes with chicory and is usable in Vietnamese coffee, though at home I generally get French roast from my normal coffee provider. Of these two coffees, Vietnamese coffee should taste more or less like melted Haagen-Dasz coffee ice cream, while Thai iced coffee has a more fragrant and lighter flavour from the cardamom and half-and-half rather than the condensed milk. Both are exquisite, and not difficult to make once you've got the equipment. As a final tip, I often use my old-fashioned on-the-stove espresso maker (the one shaped like an hourglass, where you put water in the bottom, coffee in the middle, and as it boils the coffee comes out in the top) for Thai iced coffee. The simplest way is merely to put the cardamom and sugar right in with the coffee, so that what comes out the top is ready to pour over ice and add half and half. It makes a delicious and very passable version of restaurant-style Thai iced coffee.
11. Melya
o Espresso
o Honey o Unsweetened cocoa Brew espresso; for this purpose, a Bialetti-style stovetop will work. In a
coffee mug, place 1 teaspoon of unsweetened powdered cocoa; then cover a
teaspoon with honey and drizzle it into the cup. Stir while the coffee
brews; this is the fun part. The cocoa seems to coat the honey without mixing, so you get a dusty, sticky mass that looks as though it will never mix. Then all at once, presto! It looks like dark chocolate sauce. Pour hot espresso over the honey, stirring to dissolve. Serve with cream (optional). I have never served this cold but I imagine it would beinteresting; I use it as a great hot drink for cold days, though, so all
my memories are of grey skies, heavy sweaters, damp feet and big smiles.
