COFFEE MAKING SECRETS

La Dolce Vita Recipe

2009-10-18T21:24:00.003+06:00

Ingredients : Serves 1

1.5 oz anisette or sambucca syrup

2 shots espresso

Steamed and foamed milk

Lemon twist for garnish

Method :

Using a 12-ounce cup, combine the syrup and espresso. Fill the cup with steamed milk, top with foamed milk and garnish with lemon twist. Serve immediately.

Granita di Caffe Recipe

2009-10-18T21:22:00.003+06:00

This is basically coffee ice, or slush. Makes just over 1 liter or 4 cups.

Ingredients : Serves 4

200 ml Strong coffee

400 ml Water

140 g Sugar

2.5 ml Vanilla essence (extract) - optional

1 Egg white - optional

120 ml Whipped cream to decorate

Method :

Pour the brewed coffee into a large bowl or blender and set aside. Boil half the water with the sugar, stirring to dissolve the sugar. Place in the refrigerator. When the sugar syrup is cold, add it, the remaining water, and the vanilla to the coffee. Stir until well-blended. If using, whisk the egg white and fold it into the mixture. It will make the granita much smoother. Pour the mixture into a shallow freezer-proof tin (pan), such as an ice cube tray or baking tin (sheet) and place in the freezer. About every 30 minutes, break the freezing mixture up with a form to create the traditional grainy shaved-ice consistency. When it is well-frozen serve it in individual cups, and top them with a little whipped cream.

Caffe Latte Recipe (Cafe au Lait)

2009-10-18T21:21:00.004+06:00

This is a very basic breakfast drink, as served in homes and bars throughout Italy and France. It can be made with only a manual espresso pot and a saucepan to heat the milk.

Ingredients : Serves 2

2 parts Espresso or very strong coffee

6 parts Boiled milk

Sugar (optional)

Steamed, frothed milk for topping (optional)

Method :

Pour the brewed coffee into glasses or large French coffee bowl. Add the hot milk and sugar, if using, and stir well. Top each glass with a spoonful of steamed, frothed milk if desired

Caffe Vermouth Recipe

2009-10-18T21:21:00.003+06:00

Vermouth is not an obvious choice to partner coffee, but the resulting flavor is good; different and sophisticated. Use a little less if unsure of the flavor.

Ingredients : Serves 2

120 ml Red vermouth

60 ml Very strong cold coffee

250 ml Milk

30 ml Crushed ice

10 ml Sugar

Coffee beans, to decorate

Method :

In a cocktail shaker, combine all the ingredients and shake well. Serve immediately in cocktail glasses or glass tumblers. Decorate with a few roasted coffee beans.

Tips : This is another combination in which the milk product may have a tendency to separate in some cases. The use of a slightly higher sugar content can prevent this.

Variation : Different flavors and textures can be obtained by varying the type of milk used, or by using a little cream instead of milk for a richer version.

Cafe de Olla Recipe

2009-10-18T21:20:00.001+06:00

This recipe is traditionally brewed in large quantities over a wood fire in a heavy earthenware Mexican cooking pot, called an "olla".

Ingredients : Serves 4

1 liter Water

150 g Dark brown sugar

5 ml Molasses

1 Small cinnamon stick

50 g Darker-roasted coffee, medium grind

Aniseeds (optional)

Method :

Place the water, sugar, molasses, cinnamon and aniseeds, if using, in a saucepan. Slowly bring it to the boil. Stir thoroughly to dissolve the sugar and molasses. When the mixture reaches boiling point, stir in the dry coffee. Remove from the heat, cover, and steep for 5 minutes. Strain into earthenware mugs and serve immediately. Add a few of the aniseeds, if you wish.

Cafe a l'Orange Recipe

2009-10-18T21:19:00.001+06:00

This is one of numerous drink possibilities in which the flavors of orange and coffee are combined.

Ingredients : Serves 4

120 ml Whipping cream

30 ml Icing sugar (confectioner's)

5 ml Orange zest

600 ml Hot coffee

4 Orange wedges, to decorate

150 ml Any orange-flavored liqueur, such as Grand Marnier, Filfar, Cointreau

Method :

In a clean bowl, whip the cream until stiff. Fold in the icing sugar and zest. Chill for 30 minutes, or until the cream mixture is firm enough to hold a wedge of orange on top. Divide the black coffee equally between tall glass mugs and stir about 30 ml of the liqueur into each. Top with chilled whipped cream and place an orange wedge on the cream. Serve immediately.

Tips : The flavor of this drink will vary depending on which orange liqueur is used, as some are quite subtle.

Rich Raspberry Mocha Recipe

2009-10-18T21:18:00.003+06:00

There's a surprise layer of chocolate that waits for you at the bottom of this delicious mocha drink.

Ingredients : Serves 1

1 oz raspberry syrup

1/2 oz crème de cacao syrup or crème de cacao liqueur

2 shots espresso

Steamed and foamed half-and-half

Chocolate curls and/or fresh raspberries for garnish

Method :

Coat the bottom of a 12-ounce cup with ice-cream topping to taste. Add syrups and espresso. Fill cup with steamed half-and-half and top with foamed half-and-half. Garnish with chocolate curls and/or raspberries. Serve immediately.

African Coffee Recipe

2009-10-18T21:13:00.004+06:00

In parts of Africa, coffee is often drunk with condensed milk. This recipe is an adaptation of an African brew with a luxurious liqueur finish.

Ingredients : Serves 1

250 ml Strong coffee

40 ml Condensed milk

20 ml Creame de cacao

Ice cubes, to serve, optional

Method :

Add the coffee, condensed milk and liqueur to a shaker and mix well. Serve over ice-cubes in tall glasses.

Tips : Other chocolate and coconut based liqueurs, such as Malibu, work equally well in this recipe.

Tangerine Raspberry Cappuccino Recipe

2009-10-18T21:13:00.003+06:00

There is a tangerine-flavored liqueur on the market called Mandarin Napoleon, which can be used instead of the Mandarin orange syrup if desired.

Ingredients : Serves 1

1 oz chocolate syrup

1 oz Mandarin orange syrup

1/2 oz raspberry syrup

2 shots espresso

Steamed milk

Orange whipped cream

Orange twist for garnish

Method :

In a 12-ounce cup, combine syrups and espresso. Fill cup with steamed milk and top with whipped cream. Garnish with orange twist and serve immediately.

Strawberry Amaretto Mocha Recipe

2009-10-18T21:12:00.000+06:00

Ingredients : Serves 1

1 oz chocolate syrup

1 oz strawberry syrup

1 oz amaretto syrup

2 shots espresso

Steamed and foamed milk

Vanilla powder for garnish

Method :

In a 12-ounce cup, combine syrups and the espresso. Fill the cup with steamed milk, top with foamed milk and sprinkle with some vanilla powder. Then serve immediately.

Normandy Coffee Recipe

2009-10-18T21:11:00.001+06:00

Normandy, like Washington State in the United States of America, is known for its apple orchards, and gives it name to many dishes made with apple juice or apple sauce. This recipe blends the flavor of apples with spices for a delicious, tangy coffee drink.

Ingredients : Serves 4

475 ml / 2 cups

Strong black coffee (espresso strength, or filter/plunger brewed at 75g coffee per 1 liter of water)

475 ml / 2 cups Apple juice

30 ml / 2 tablespoons Brown sugar, to taste

3 Oranges, thinly sliced

2 Cinnamon sticks

Pinch of ground allspice

Pinch of ground cloves

Cinnamon stick, to serve

Method :

Bring all the ingredients to the boil over a moderate heat. Then reduce the heat and simmer for 10 minutes. Strain the liquid into a preheated flash or serving jug. Pour into cappuccino-style cups, adding a cinnamon stick to each, if you wish.

Tips : This recipe could be made into an alcoholic drink if one-fourth of the apple juice were replaced with Calvados, adding when the heat is reduced to simmer in the second step. Do not allow the Calvados to boil.

Irish Nut Latte Recipe

2009-10-18T21:10:00.005+06:00

If your milk is steamed too hot, flavored lattes may curdle. Be sure to keep the temperature just below 150^oF.

Ingredients : Serves 1

1 oz Irish cream syrup

1 oz hazelnut syrup

1 shot espresso

Steamed and foamed milk

Method :

Using an 8-ounce cup, combine syrups and espresso. Fill cup with steamed milk and top with a small dollop of foamed milk. Serve immediately.

Mexican Coffee Recipe

2009-10-18T21:10:00.004+06:00

The Aztec Indians were the first known chocolate addicts, and chocolate is an ingredient in many Mexican recipes. Combined with coffee, it makes a rich, smooth drink.

Ingredients : Serves 4

30 ml / 2 tablespoons Chocolate syrup

120 ml or 1/2 cup Whipping cream

1.5 ml or 1/4 teaspoon Ground cinnamon

30 ml or 2 tablespoons Brown sugar

475 ml or 2 cups Strong black coffee

Pinch of ground nutmeg

Whipped cream and cinnamon shavings, to decorate

Method :

Whip together the chocolate syrup, cream, cinnamon, sugar and nutmeg. Pour the hot coffee into the mixture and stir well, before dividing between four mugs. Top with a generous dollop of whipped cream and decorate with a few shavings of cinnamon.

Tips : This recipe can be made with filter or plunger brewed coffee using 40 g coffee per 475 ml or water, to taste.

Jamaican Black Coffee Recipe

2009-10-18T21:09:00.003+06:00

This delicious version of black coffee is only slightly alcoholic.

Ingredients : Serves 8

1 Lemon, finely sliced

2 Oranges, finely sliced

1.5 liters Black coffee (filter/plunger brewed using 55g coffee per 1 liter water)

3 tablespoons Rum

85 g Caster sugar (superfine)

8 Lemon slices, for serving

Method :

Place the lemon and orange slices in a saucepan. Add the coffee and heat. When the mixture is about to boil, pour in the rum and sugar. Stir well until the sugar is dissolved. Remove immediately from the heat. While the coffee is still very hot, pour or ladle into glasses, and decorate with a lemon slice.

Tips : This recipe uses hot normal-strength coffee. Any degree of roast is suitable, but a medium-to-darker roast will allow more perception of the citrus and rum flavors than would a dark roast.

French Toddy Coffee Recipe

2009-10-18T21:08:00.002+06:00

This is a variation of a very old French recipe - said to have been a favorite of Flaubert - to which coffee and sugar have been added.

Ingredients : Serves 2

120 ml Calvados

50 ml Apricot brandy

20-30 ml Sugar, to taste

300 ml Very strong coffee (filter brewed at about 45 g per 500 ml water)

25 ml Double (heavy) cream

Method :

Very gently warm the Calvados and brandy together over a low heat, and transfer to large balloon glasses. Dissolve the sugar in the coffee and add to the liqueurs. Stir. While the contents are still rotating from the stirring, pour the cream over the surface in a circular motion. Do not stir, just sip and savor.

Tips : This French Toddy can be drunk without cream and/or with poire (pear eau de vie) substituted for the Calvados, if you would prefer.

Easy Cafe Brulot Recipe

2009-10-18T21:06:00.002+06:00

This is a traditional coffee drink from New Orleans, where all the ingredients except the coffee are heated by being "flamed" in a heat-proof bowl at the table; the flame is extinguished by pouring the coffee into the bowl. Except for the dramatic visual effects, this recipe achieves the same flavor with less fuss.

Ingredients : Serves 4

80 ml Brandy or rum

50 ml Cointreau or other orange-flavored liqueur

2 tablespoons Sugar

6-8 Cloves

2 sticks Cinnamon

1 strip Lemon peel and/or 1 strip of orange peel

700 ml Strong hot coffee

Cinnamon sticks and orange rind to decorate (optional)

Method :

Gently heat the brandy or rum, Cointreau, sugar, cloves, cinnamon sticks and lemon or orange peel in a large saucepan. Stir continuously to dissolve the sugar. Pour the black coffee, brewed at about 65 g per 1 liter of water by the filter or cafetiere method, into the mixture. (A slightly darker-roast is best, as espresso would be too overwhelming.) Stir and serve, ladling the mixture into coffee cups. Garnish with a cinnamon stick and orange rind, if you wish.

Tips : For greater visual impact, ignite the brandy mixture just before the coffee is added. Slowly add the coffee in a continuous stream, extinguishing the brandy mixture.

Coffee Chocolate Soda Recipe

2009-10-18T21:05:00.004+06:00

This is a fun, refreshing drink that looks as good as it tastes.

Ingredients : Serves 2

250 ml Strong cold coffee (4 espresso cups of coffee)

60 ml Double (heavy) cream

250 ml Cold soda water

2 scoops Chocolate ice cream

Chocolate-covered coffee beans, roughly chopped, to decorate

Method :

Pour the coffee into tall glasses. Add the cream or evaporated milk if desired. Add the soda water and stir. Gently place a scoop of ice cream into the mixture. Decorate with some of the roughly chopped chocolate-covered coffee beans. Serve with a long spoon or a straw.

Variation : Try also chocolate mint, vanilla, hazelnut or banana ice cream and sprinkle with chocolate shavings, fruit slices or even a few roughly chopped up pieces of hazelnut.

Coffee Milk Shake Recipe

2009-10-18T21:04:00.003+06:00

This is a cold coffee drink that does not require an electric blender, as any closed container used as a shaker will work equally well.

Ingredients : Serves 2

200 ml Chilled strong coffee (about 4 generous cups of espresso)

2 Eggs, well beaten

450 ml Cold milk

100 ml Single (light) or double (heavy) cream

15 ml Sugar

4 drops Vanilla or almond essence (extract)

Pinch of salt

Ginger biscuits, crumbled, to decorate

Method :

Combine all the ingredients in a shaker or blender until well-mixed. Serve at once. Sprinkle with biscuit for decoration.

Coconut Almond Latte Recipe

2009-10-18T21:03:00.004+06:00

Ingredients : Serves 1

1 oz almond syrup

1/2 oz coconut syrup

1 oz chocolate ice cream topping

1 shot espresso

Steamed and foamed milk

Method :

In an 8-ounce cup, combine syrups, chocolate topping and espresso. Fill the cup with steamed milk and top with a small dollop of foamed milk. Then serve immediately.

Chocolate Butterscotch Latte Recipe

2009-10-18T21:01:00.002+06:00

Ingredients : Serves 1

1/2 oz butterscotch ice cream topping

1/2 oz chocolate syrup

1 shot espresso

Steamed and foamed milk

Method :

In an 8-ounce cup, combine the ice cream topping, syrup and espresso. Fill the cup with the steamed milk and top with a small dollop of foamed milk. Serve immediately.

Cherry Amaretto Mocha Recipe

2009-10-18T21:00:00.004+06:00

Ingredients : Serves 1

1 oz chocolate syrup

1 oz cherry syrup

1 oz amaretto syrup

2 shots espresso

Steamed and foamed milk

Vanilla powder for garnish

Method :

In a 12-ounce cup, combine syrups and espresso. Fill the cup with steamed milk, top with foamed milk and sprinkle with the vanilla powder. Serve immediately.

Chilled Coffee Caribbean Recipe

2009-10-18T21:00:00.003+06:00

Use coffee that is not too strong. Filter coffee gives a clean and clear texture.

Ingredients : Serves 2

600 ml Filter coffee, cooled for about 20 minutes

1/2 Orange, thinly sliced

1/2 Lemon, thinly sliced

1 Pineapple slice

1-2 drops Angostura bitters, optional

3 Ice cubes per serving

Sugar, to taste

Slice of orange or lemon, to decorate

Method :

Add the cooled coffee to the fruit slices in a large bowl. Stir and chill in the freezer for about 1 hour or until very cold. Remove from the freezer and stir again. Remove the fruit slices from the liquid. Add sugar to taste. Stir in the Angostura bitters if using. Add three ice cubes per drink to tall glasses, or whisky tumblers. Then pour over the chilled coffee drink. Decorate with a half-slice of range or lemon on the rim or add to the drink, if preferred.

Cherry Almond Latte Recipe

2009-10-18T20:59:00.002+06:00

Ingredients : Serves 1

1 oz chocolate topping

1/2 oz cherry syrup

1/2 oz almond syrup

1 shot espresso

Steamed and foamed milk

Method :

Using an 8-ounce cup, combine the topping, syrups and espresso. Fill the cup with steamed milk and top with a small dollop of foamed milk. Then served immediately.

Variation: Cherry Vanilla Latte

Substitute vanilla syrup for the almond syrup.

Caramel Nut Mocha Recipe

2009-10-18T20:58:00.001+06:00

Ingredients : Serves 1

1 oz chocolate syrup

1 oz caramel syrup

1 oz coconut syrup

1/2 oz almond or hazelnut syrup

2 shots espresso

Steamed and foamed milk or half and half

Finely chopped almonds or hazelnuts for garnish

Method :

In a 12-ounce cup, combine syrups and espresso. Fill cup with steamed milk, top with foamed milk and sprinkle with nuts. Serve immediately.

Caramel Nut Latte Recipe

2009-10-18T20:57:00.001+06:00

Ingredients : Serves 1

1/2 oz caramel ice-cream topping

3/4 oz chocolate ice-cream topping

1/2 oz hazelnut syrup

1 shot espresso

Steamed milk

Whipped cream, optional

Finely chopped peanuts, optional

Method :

In an 8-ounce cup, combine all the toppings, syrups and espresso. Fill the cup with steamed milk and top with a small dollop of foamed milk. Top with whipped cream and peanuts if desired. Serve immediately.