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Coffee Recipes

Coffee Drink Recipes, Alcohol Coffee Recipes, Coffee Dessert Recipes, Cooking with Coffee

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Coffee Drink Recipes

Coffee Nudge Recipe

Serves 8 8 cups hot brewed coffee 8 fluid ounces coffee flavored liqueur 8 fluid ounces brandy 4 fluid ounces creme de cacao 2 cups whipped cream, garnish 2 tablespoons chocolate sprinkles In the bottom of 8 coffee mugs, pour 1 ounce each coffee liqueur and brandy. Pour in 1/2 ounce each … [Read More...] about Coffee Nudge Recipe

Moroccan Spiced Coffee

Ingredients 1/2 cup coffee or espresso beans 1 or 2 whole cloves 1 tablespoon ground cinnamon seeds from 3 or 4 cardamom pods 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon black pepper 1/4 teaspoon ground ginger Directions 1. Place all ingredients together into your coffee … [Read More...] about Moroccan Spiced Coffee

Frozen Caramel Latte

Ingredients 3 fluid ounces brewed espresso 1 tablespoon caramel sauce 2 tablespoons white sugar 3/4 cup milk 1 1/2 cups ice cubes 2 tablespoons whipped cream Directions Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar … [Read More...] about Frozen Caramel Latte

The Coffee Float

Hearkening back to the days of Root beer floats, warm summer nights and the cooling draught slinking down your throat? But damn it all you still need something to give you a shot in the arm? Then I have just the beverage for you. A coffee float. Amounts and mileage may vary, so play with the amounts … [Read More...] about The Coffee Float

Tembleque Latte

Ingredients 1 Shot Fresh Brewed Espresso 1.5 oz of Coconut Flavored Syrup 1/2 Cup Milk 1 Pinch Ground Cinnamon Directions 1. Brew espresso 2. Stir espresso and syrup together in mug 3. Heat milk until it just begins to boil 4. Stir milk into espresso mixture 5. Sprinkle … [Read More...] about Tembleque Latte

Honey Coffee

Ingredients: 2 cups brewed dark roast coffee 1/2 cup milk 1/4 cup honey Dash of ground Nutmeg 1/4 tsp vanilla extract 1/8 tsp cinnamon Directions: 1. Brew coffee 2. Combine coffee, honey, milk, cinnamon, and nutmeg in small saucepan. 3. Cook on medium heat, stirring … [Read More...] about Honey Coffee

Coffee Beans

Café d’Epoca & its Profile Discovery tool

June 22, 2013 by admin

Café d’Epoca recently launched its website that revolves around personalization and coffee discovery.  You take a simple 6 question profile assessment quiz and it designates your flavor profile type.  It then recommends which Profile Coffee type you should drink and associated origin coffees that match your flavor type.

It’s fun, beautiful and interesting.  Take a look here, Cafedepoca.com

Filed Under: Coffee Beans, Coffee Etc., Cold Coffee Drinks, Hot Coffee Drinks, Just Coffee

The Coffee-Storage Conundrum: How to Keep Beans Fresh

October 6, 2010 by admin

Let’s look at bags first. If your favorite coffee can be found in a supermarket or other kind of store, and isn’t scooped as whole beans or ground fresh on-site, look for brands packed in bags with a one-way valve. They are common. You can spot the valve, which looks like a little round button, near the top of the bag. In addition to protecting contents from moisture and light, one-way-valve bags allow coffee to be packed soon after roasting, without forced degassing.

That’s a good thing, because it means carbon dioxide remains present in the bag, pushing out oxygen to protect against oxidation and promote proper aging. The valve also allows small amounts of carbon dioxide to escape from unopened bags, protecting against the bag exploding during normal rises in atmospheric pressure. But the valve giveth and taketh away; escaping along with the carbon dioxide are those essential volatile aromas. Bottom line: You’ll want to open one-way-valve bags within a few weeks of the roasting date.

But how to know the roasting date of non-store-roasted, bagged coffee? Forward-thinking roasters like Intelligentsia and some others have started to stamp the roasting date on bags. Otherwise, there is an unscientific approach that works pretty well: hold the bag with the valve close to your nose, squeeze gently and let a little gas escape. If the coffee is of a good age, you’ll sense good, intense aromas. [Corby’s note: But remember, those escaping aromas mean less in your cup! The problem, as Giorgio points out, is if the good aromas have already been lost, in which case you smell nothing, or whether the odor is frankly stale, in which case you shouldn’t buy it.

Try to use up the contents quickly—ideally, within a few days to a week—because of the ensuing rapid staling. The one-way valve fully opens the first time you open the bag, and serves no purpose afterwards.

Non-valve bags are the norm for coffee packed fresh at your local roaster or café. [Corby’s note: Though Starbucks and other large roasters used to, at least, ship bulk coffee in valve-lock bags.] They are a viable packaging option if the coffee going inside was freshly roasted three to five days beforehand, allowing for sufficient initial degassing. Maybe a day or two on the long side won’t make a big difference, but more than that, and you’ll experience a variety of issues, like the overabundant crema and taste flaws described earlier. I strongly recommend asking the barista or counterperson how recently your choice was roasted. If the person isn’t sure, I’d recommend not buying. When you do buy, start using fresh-packed coffee right away—simply keeping the bag sealed doesn’t stop the rapid degassing process—and finish it within a few days to a week.

If finishing a bag that quickly isn’t in the cards, you can extend your coffee’s life through refrigeration. The key is first transferring it to an airtight container, then making sure to bring it to room temperature before preparing, especially for espresso. [Corby’s note: I don’t think Giorgio’s way! I never believe in refrigeration. Keep in an airtight bag at room temperature for five or so days, and that’s it.] For longer-term preservation, you can put an open one-way valve bag or any non-valve bag in the freezer. Know that there will be some flavor and aroma loss. [Corby’s note: a lot!] I don’t recommend freezing coffee intended for espresso under any circumstances.

On to cans, where lots of confusion reigns. The most common canning process is vacuum packing, which does an excellent job protecting coffee from moisture, oxygen, and light—better than bagged coffee. You can store it for many months on the shelf, or in your pantry, before unsealing. But vacuum packing has one major flaw: The coffee must be completely degassed before packing, because there is no valve to let gas escape. Without degassing, vacuum-sealed cans are prone to expanding, or even exploding. The problem is that full degassing prior to canning causes immediate loss of very desirable, volatile aromas that come from coffee’s natural aging process. So the tradeoff is clear: gain shelf life, lose some aroma and flavor.

The other major canning method, pressurization in a modified atmosphere, provides the best of both worlds: protection from staling-inducing elements while permitting proper aging though carefully calibrated degassing. Full disclosure: This method was invented in the 1930s by illy’s founder, Francesco Illy, by chance as he was seeking the best way to transport his coffee from Trieste, Italy, to Switzerland. [Corby’s note: And it’s also Illy’s opinion—its canning method best shows its own blend, as other companies’ storage methods do, dictated by economy and technological prowess. And Illy has always been at the technological forefront.

This method puts newly roasted coffee in a rigid, sealed can with a special, one-way valve. As with vacuum packing, the air is drawn out. But a critical, extra step then occurs: the introduction of inert nitrogen gas, which pushes out any residual oxygen while increasing internal pressure, promoting   proper aging from the start. As gas fills the can, the can’s internal pressure increases, effectively slowing down future degassing.

During the initial 10 to 15 days, a strong aging effect takes place, improving the quality of the coffee. The high internal pressure spreads the natural oils around the coffee cells (see photo), creating a barrier whereby the volatiles normally forced out by escaping carbon dioxide remain trapped inside. The net effect is shelf stability for months, enabling long-distance transport with no quality loss.

Cain, Abel, and other biblical siblings aside, understanding coffee packaging can make your coffee a truly religious experience.

Filed Under: Coffee Beans, Just Coffee

Robusta or Arabica Coffee Beans, What’s the difference?

June 10, 2010 by admin

There are two basic types of coffee beans: robusta and arabica. Robusta coffee is the less expensive of the two. It is grown at lower elevations, is highly caffeinated and has an astringent flavor. Arabica coffee is a superior grade, and almost two-thirds of the coffee growers of the world cultivate this type of bean. Arabica beans contain about half the caffeine of robusta. Amongst arabica coffees, there are many subtle differences. However, the arabica beans can be broadly characterized by their growing regions. Beans from Latin America, for example, are typically a bit sweet and highly acidic and are often described as “subtle but crisp”. Beans from the Pacific, such as Kona beans are smooth, gentle, and mild, while Sumatran beans are distinguished by their full-bodied earthiness. Many canned coffees sold in supermarkets are a blend of both robusta and arabica beans.

Caffeinated vs. Decaffeinated Beans

The same caffeinated coffee that you start your day with may interfere with a good night’s sleep, so a decaffeinated variety is a good alternative for later hours in the day.  Coffee beans can be decaffeinated by two different processes.  One is known as the Swiss water process, and the other as the direct contac method.  The latter is usually considered to yield a more flavorful cup. As a general rule when brewing decaffeinated coffee, invest in the best decaffeinated beans you can find, and do not grind them until brewing time.

So what’s your preference?  Robusta or Arabica coffee beans?

Join Bradford Coffee Club here and Save on Gourmet Coffee.

Filed Under: Coffee Beans

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Cooking With Coffee

Coffee BBQ Sauce

Ingredients: 1/2 cup brewed espresso 1 cup ketchup 1/2 cup cider vinegar 1/2 cup firmly packed light brown sugar 1 onion, peeled and … [Read More...] about Coffee BBQ Sauce

Trick or Treat: Pumpkin Coffee Cake Recipe!

Pumpkin Coffee Cake: Serves 10-12 1/2 cup butter, softened 1 1/2 cups sugar 15 oz can pumpkin 3 large eggs 2 1/2 cups flour 2 teaspoons … [Read More...] about Trick or Treat: Pumpkin Coffee Cake Recipe!

Coffee Syrup

Ingredients: 1 cup sugar 1 cup dark roast brewed coffee Directions:  1. Brew coffee 2. Combine sugar and coffee in a medium saucepan … [Read More...] about Coffee Syrup

Blueberry and Lemon Coffee Cake

Ingredients: 1/2 cup butter (soft) 2/3 cups sugar 2 eggs 2 cup flour 2 teaspoon baking powder 1/2 teaspoon salt 2/3 cups milk 1 cup wild … [Read More...] about Blueberry and Lemon Coffee Cake

Coffee & Chocolate Parfait

Ingredients 2-3 scoops coffee ice cream 2 tbsp mocha coffee sauce (see our other recipes) 2 tbs chocolate chips whipped … [Read More...] about Coffee & Chocolate Parfait

Molasses and Coffee Pork Chops

Ingredients: 1 cup brewed coffee, strong 6 oz molasses 1 tbs dijon mustard 2 tbs apple cider vinegar 2 cloves minced garlic salt and … [Read More...] about Molasses and Coffee Pork Chops

Cream Cheese Coffee Cake

Ingredients: 6 oz cream cheese softened 3 tbs powdered sugar 2 tbs lemon juice 2 cups all purpose flour 1 tsp baking powder 1 tsp baking … [Read More...] about Cream Cheese Coffee Cake

Apple Strusel Coffee Cake

Streusel: • 1¼ cups light brown sugar, packed • ¾ cup all-purpose flour • ½ cup butter, cold, cut into small pieces • 2 teaspoons … [Read More...] about Apple Strusel Coffee Cake

Café d’Epoca & its Profile Discovery tool

Café d'Epoca recently launched its website that revolves around personalization and coffee discovery.  You take a simple 6 question profile assessment quiz and it designates your flavor profile type.  It then recommends which Profile Coffee type you should drink and associated origin coffees that match your flavor type. It's fun, beautiful and interesting.  Take a look here, Cafedepoca.com … [Read More...] about Café d’Epoca & its Profile Discovery tool

Differences Between Coffee Roasts

For the most part there is a standard that is followed within the coffee industry when it comes to identifying different roast levels, but this is prone to vary within different regions, different countries, and even within different companies. It's important for coffee drinkers to understand the key differences between these roasts to help them better identify their ideal brew and purchase the … [Read More...] about Differences Between Coffee Roasts

Mocha Coffee Recipe

Ingredients 1 cup hot brewed coffee 1 tablespoon unsweetened cocoa powder 1 tablespoon white sugar 2 tablespoons milk Directions Pour hot coffee into a mug. Stir in cocoa, sugar and milk. … [Read More...] about Mocha Coffee Recipe

Coffee Grounds in Your Garden

How to Use Coffee Grounds in Your Garden Throw it in your compost: Coffee grounds are 1.45% nitrogen and contain calcium and magnesium to add some trace minerals you may not get from your other organic material.  Coffee grounds are a green material (I know coffee is brown, but same idea as grass clippings) so you should add with at least equal amounts of brown material (leaves) but if you are … [Read More...] about Coffee Grounds in Your Garden

The Coffee-Storage Conundrum: How to Keep Beans Fresh

Let's look at bags first. If your favorite coffee can be found in a supermarket or other kind of store, and isn't scooped as whole beans or ground fresh on-site, look for brands packed in bags with a one-way valve. They are common. You can spot the valve, which looks like a little round button, near the top of the bag. In addition to protecting contents from moisture and light, one-way-valve bags … [Read More...] about The Coffee-Storage Conundrum: How to Keep Beans Fresh

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