Coffee Recipes

Macchiato means “marked,” and for this espresso drink, hot espresso is poured into a demitasse cup, then marked with foam from steamed milk.

• 3 tablespoons milk
• 6 tablespoons freshly brewed espresso

If you have an espresso machine with a steamer and frothing (foaming) attachment, steam and froth the milk following the manufacturer’s directions.  Or, you can heat the milk and froth it using a manual frother following the manufacturers directions.  (Whichever way you steam and froth the milk, it will increase 2 or more times in volume.)

Pour half of the espresso into each of 2 warm demitasse cups.  Top each serving with 1 to 2 teaspoons foam.  Serve immediately.

Makes Two 1 1/2 ounce servings (with a little milk leftover)

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Here’s a fun little fact about Mexican coffee beans:  Over five million or so bags of coffee produced in Mexico is consumed half themselves before selling the rest on, mostly to the USA. Organic coffee is a Mexican specialty and, with most of their beans grown on small farms, you can be assured of a consistent quality without any of the mass-farming additives to dilute the taste. Although the majority of their Arabica coffee beans are grown in the Vera Cruz region of Mexico, it’s the Altura farms in areas like Oaxaca that wow the taste buds of coffee aficionados. That’s why they keep most of it for themselves!

Mexican Coffee Recipe

In Mexico, this is called “Cafe de Olla”. For a special treat, try adding two ounces of Kahlua coffee liqueur to the completed coffee and top with a little whipped cream.

Mixing your spices before you brew can add flavor so easily. This is a particularly sweet way to serve up a cup of coffee, with generous amounts of brown sugar.

Ingredients:

*  2 cups water
* 1/4 cup coarsely ground coffee
* 1 Tablespoon brown sugar or piloncillo (Mexican brown sugar)
* 1 cinnamon stick (4 or 5 inches long)

Put water in a medium sauce pan and bring to a boil.  Add all ingredients and continue to boil for at least 5 minutes.  Remove from heat and cover. Let stand for 5 to 10 more minutes.

Strain and serve.

Now for a dessert style Mexican Coffee, try this recipe:

For a taste reminiscent of a nearby well-known island coffee, try a 100% Oaxaca Pluma coffee and note the smooth flavor, the light body and the slightest hint of nut. Maybe, even a whiff of chocolate in the aroma.

Mexican coffee recipe:

* 1 cup whole milk
* 1 teaspoon pure vanilla extract
* 1/4 cup chocolate syrup (or 1/3 cup cocoa powder)
* 6 cups boiling water allowed to cool for three minutes
* 2 teaspoon brown sugar
* 1 teaspoon cinnamon
* 1/2 cup ground coffee beans (ground coarse for press pot) – Mexican preferably!
* whipped cream to garnish

Combine the milk, vanilla, chocolate and sugar in a saucepan and heat gently whilst stirring together. Don’t let it boil.

Meanwhile, add the coffee grounds and cinnamon in a French press coffee maker and add the near boiled water to make coffee as usual.

Add the coffee to milk saucepan and mix together. Serve in cappuccino glass cups and add whipped cream and cinnamon sticks to garnish.

Then take the rest of the day off for a siesta.

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To make your cup of coffee, choose the type of bean and roast that you like.  For a mild coffee flavor, choose a Columbian or a “house” blend and for a stronger taste, use a French or Italian roast.  The amount of ground coffee and water you use will determine how strong your brew turns out; 1 to 2 tablespoons ground coffee per 2/3 to 1 cup water falls within the traditional boundaries.  Use the correct grind – coarse to fine – recommended for your coffeemaker.

• 6 tablespoons freshly ground coffee
• 2 2/3 cups cold water

To brew the coffee, use a drip-style coffeepot (preferably an automatic drip coffeemaker), and line the filter cup with a paper or gold filter.  Add the coffee, then pour the water into the water chamber.  Brew according to the manufacturer’s directions.  Pour the coffee into warm cups.

makes four 5-ounce servings

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