admin – Page 5

I take it black!

Coffee – Straight Or Mixed? – A Purist Reforms

True coffee aficionados always drink their coffee straight, right? Wrong! There are, if anything, more blends and flavorings of coffee than there are of wine. Cast off your confines and let loose with the 101 different ways to enjoy nature’s gift.

The creativity of blenders is inexhaustible. One Indonesian blend is a combination of Sumatran and Papua New Guinea beans that makes for a delicious, full-bodied brew. Who even knew that Papua New Guineans grew coffee?

But Sumatra goes with more than just other Indonesian beans. A 50/50 mixture of Colombian Patron with Sumatran results in a smoky, tasty, dark roast that brews to perfection.

Flavorings, too, can make for a treat. Almond, vanilla, even cherry added to a Brazilian can soften the acid and sweeten the brew. Even a banana hazelnut can bring an ordinary robusta up to the level of a decent cup. But the highlight would have to be a Tahitian vanilla latte, a truly international breakthrough.

When it comes to making a mocha, the variety of chocolates matches the different options of bean. A Yemeni with a touch of dark chocolate, melted and stirred well, will enhance an already wonderful foreign blend. Or, for those days when lighter is better, try an American roast with a bit of Ghiradelli milk chocolate. Yum.

The variations possible with coffee are as boundless as they are delightful. And they’re not limited to beans, roasts or flavorings. Several different liqueurs and liquors provide another route for the coffee lover to travel.

Full-bodied Jamaican forms a solid base to which to add dessert pears, brown sugar and a hearty helping of rum. For a twist, try brandy instead of rum or apricots instead of pears. And, Amaretto’s sweetness makes a delectable counterpoint to a Costa Rican blend, for those who like getting intoxicated and sober with the same drink.

Cocoa and coffee is a traditional favorite for those who like their coffee cut. Even here the choices are not limited. Cold or hot, Mexican coffee and cocoa bean partners can pair up to make for a taste treat in summer or winter.

And the innovators of coffee confection don’t stop there. The more audacious have gone so far as to offer a frozen cappuccino that wakes up the sleepy on a warm day. For added zing, try mixing with a chocolate mint flavoring.

It’s unclear why a coffee lover would want decaf, but there are those who don’t have to get up in the morning. For them, the choices are numerous. Italian Espresso, Decaf Marrakesh and even a Dutchman (a blend of Indonesian, Central American and African) can cover the map for those who don’t enjoy ‘the shakes’.

Normally nuttiness indicates a poor quality bean. But be a contrarian and go for the Macadamia with or without chocolate. Even raspberry or coconut additions have been tried, but it might be better to work up to that. After all, it should still taste like coffee!

Just don’t come complaining when you can no longer be satisfied with an ordinary cup of Joe. Leaving the world of Purism has its risks.

Coffee Roasters

Coffee Accessories

Coffee – Coffee Roasters

Coffee roasters – the mechanical device, not the human profession – come in all shapes and sizes. Prices range from a few dozen dollars to nearly a thousand. Of course, as with any manufactured product, price doesn’t necessarily correlate exactly with quality. Beyond looking to a reliable brand, here are a few tips about what to look for, based on your goals.

How much involvement do you want?

Some people just have a bit of the chemist in them. They like to mix and stir, whir and measure. Roasters vary along this dimension. Some simple stove top models are basically just a sauce pan with a tight lid and a special handle.

The handle contains a crank that allows the roaster to stir up the beans during the process. Stirring is essential to keep the beans from burning on the bottom as well as to keep the hot air inside circulating evenly.

Even in this simple set up, be sure to look for ones that have a thermometer in the lid. Temperature control is important for proper roasting.

At the other extreme are roasters that do it all for you. Pop in a pre-determined volume of green beans from a bag, close the lid and walk away for a few minutes.

These deluxe models have inbuilt thermometers, thermostatically controlled heating mechanisms, clever air-flow control geometry and rotating canisters and a timer to automatically shut off the device at the proper time.

At the upper end of the price range, these rocket ship roasters do everything but eliminate the smoke that invariably accompanies the process.

How effectively do they heat and circulate air?

The most common type are air roasters that work more or less like a popcorn popper. Hot air is circulated throughout the mixture, while the beans are agitated. This gives a uniform roast and some models can even filter out the chaff produced as the skins burst from the expansion of the bean.

Most allow you to watch the process through a glass exterior, to judge the degree of desired roast. Frequently they have pre-set amounts on the dial ranging from light to dark.

The ability to circulate air evenly and heat uniformly is critical and designs vary in the degree to which they meet these goals. For example, a roaster with a heating source only at the bottom and constricted air flow is going to provide an uneven roast.

Drum roasters help overcome this problem, by providing a rotating drum that uses gravity to move the beans around, rather than relying solely on a stirrer at the bottom.

Beware, though. Many don’t have windows for observing the roasting process – a must for those who like to experiment and fine-tune the roast. And, not surprisingly, with the greater quantity of bean comes a larger volume of smoke. Be prepared to ventilate well.

Once confined to more professional use, home devices are now readily available and have the added benefit of being able to roast larger quantities. Useful for those large dinner parties where you want the freshest possible coffee. And who doesn’t want that?

Coffee Recipes

Coffee and Health

Coffee – Coffee Recipes By The Cup

One of the many advantages of drinking a beverage both ancient and international is the delightful variety of recipes for enjoying coffee in different ways.

Caribbean, Mexican mocha, Cuban cubano and Grog are only a few out of an endless list of possibilities.

The first is one of the more unusual, but be daring. Start by baking a coconut for thirty minutes at 300F (134C). Remove and allow to cool, then break open the shell and remove the inner flesh and grate. Mix the meat, coconut milk and a half cup of cow’s milk in a pan and heat until it thickens. Then strain the mixture to remove the coconut granules. Mix the mixture with a cup of coffee and sip. Hmm…

Like any mocha, the Mexican is a delicious blend of coffee and chocolate – two natural partners. Take a teaspoon of your favorite chocolate syrup and add a quarter teaspoon of cinnamon and nutmeg. Pour in one cup of coffee and add white or organic sugar to taste. You can mix with whipping cream, or top with whipped cream, too. Mmm…

Cubano is drunk like tequila, straight and like a shot. For the Americano, you might want to dilute with rum or hot milk. Add rum to taste, but any more than a tablespoonful of milk will really spoil the effect. Be adventurous!

Grog is a traditional English holiday treat. Carefully peel a large orange and separate into slices. Do the same with a lemon. Put a peel about the size of one orange slice into the bottom of the cup. Mix in one-third tablespoon of butter, a tablespoon of brown sugar, a pinch each of ground cloves and nutmeg. Then throw in a pinch of cinnamon. Pour in a half-cup of coffee and stir. Add heavy cream to taste. Happy holidays.

There are other international delights, such as Viennese, Turkish and Vietnamese.

For the Viennese, melt one-eighth cup dark chocolate into a sauce pan and stir in one tablespoon of light cream. Slowly add a half-cup of coffee and whip until frothy, then let settle. Sprinkle cinnamon and cocoa across the surface and taste with pinky raised. Now you’re an aristocrat.

The Turkish is simple. You’ll benefit from obtaining one of the special “džezva” pots used to boil the coffee. Yes, boil! Turkish coffee is strong. Start with finely ground Turkish coffee. Pour a cup of water into the pot, then add a half teaspoon of sugar and bring to a boil. Remove from heat and add a teaspoon of the coffee, then stir and replace onto the heat. Remove after a layer of foam appears, then allow to settle and cool.

The iced coffee drink of Vietnam is not to be missed. Acquire a Vietnamese coffee press. The hard part is now over. Put the ground coffee in the press, then pour a tablespoon of condensed milk into the bottom of a cup. Pour boiling water over the press and let drip. Stir and add ice. Wow!

Of course, you could save yourself the trouble and simply take a little world tour, letting the locals do all the work. Not a bad idea actually.

Coffee Makers

Coffee Accessories

Coffee – Coffee Makers, From Copper Container To Modern Equipment

Coffee makers have been around, not surprisingly, almost as long as coffee. The original coffee brewer was the Turkish Ibrik, a copper container with a long handle and a grooved tongue. Still used in the Middle East, it produces a very strong brew since it does no filtering.

For those more interested in drinking a beverage than eating coffee grounds, a wide variety of types are available from the plain to the esoteric. Here are a few things to look for…

The largest percentage of coffee makers these days is, of course, the inexpensive drip model. Pour water in the top, it’s heated by an electric coil, the water passes through coffee grounds and into a glass pot sitting on a heating plate.

But beyond these basics, there are a few features it’s handy to have.

Controls have proliferated to the point that many makers look like a modern stereo. LCD screens display the time, the time to brew, temperature, a timer and several infobits even more esoteric.

The ‘degree of brew desired’ control is a minimum, but more control rather than less may be preferred. Auto-shutoff is handy for those who forget to turn it off. Most people these days are too busy to wait for the brewing process to complete, so they remove the pot before the water has finished draining. In the past, coffee would continue to drip, splashing onto the heating plate. The automatic shut-off solves this by stopping the water flow when the pot is lifted.

The illuminated displays also help on those dark mornings when you can’t find the light switch and haven’t yet had your coffee to get your eyes completely open.

Cleaning has been made easier, too, by the invention of coffee ‘pods’ – small pre-measured paper containers of coffee through which the water flows. They have the added advantage of providing good filtering for grounds. Once the brewing is complete you just pop them out (after they’ve cooled!) and toss them into the waste basket. Essential for the busy – and opposed to cleaning up – coffee drinker.

Several models are available with water filters, essential for the urban dweller where the city supply often tastes like the community swimming pool. The filters are pricey but a good cup of coffee is priceless.

Permanent coffee filter styles can be had, but with the pods they’re much less important. Debates rage over the environmental impact and the taste effect of the paper from the pods. Vote your conscience.

Some even have integrated bean grinders, but I prefer to do that in a separate device for easier clean up. I haven’t seen one, but wouldn’t be surprised if there were even integrated roaster/grinder/brewers.

That really is taking a good thing too far, in my opinion. Sometimes the old-fashioned ways are best. Maybe the Turks have something there. My coffee has been tasting a little weak, lately…

Coffee Myths

About Coffee

Coffee – Legends And Reality

That a mere beverage could generate so many romantic tales and so much hard-headed business is a wonder. Yet from its beginnings to the present, this dark and pungent liquid has fascinated, cured and enriched billions the world over.

Legends abound about the origins of the coffee plant, but the most reliable histories put its discovery in Ethiopia somewhere around 500 BC. From there, after observing the stimulating effects of its berries, travelers brought it to Arabia, where it acquired the name.

The Renaissance gave birth not only to science and art, but the commercial production and known-world distribution of what would later be called ‘that heathenish liquid’. By the late 18th century both plantations and drinking popularity had spread to Europe, Asia, the Middle East, South and North America and to every social class.

Throughout those long centuries the health effects ascribed to coffee border on the miraculous. But, as with most claimed miracles, there’s some fact at the bottom.

Some studies suggest that mammalian sperm swim faster, farther and longer in fluid laced with coffee. The theory is the caffeine stimulates them. One Harvard study followed over 100,000 individuals for almost 20 years, drawing the conclusion that moderate use can help reduce diabetes. Others show reduction in cirrhosis of the liver and decrease of asthma severity.

As with wine, the antioxidants in coffee have been touted as helping keep hearts healthier, though debates rage about whether the pros outweigh the cons. Coffee is a diuretic and encourages more frequent urination, and some assert that the stimulation from caffeine leads to long term nerve degeneration. Caffeine withdrawal can lead to increased sleeplessness. And, caffeine is a natural insecticide.

But for good or ill – or both – coffee is here to stay. The economics alone virtually guarantee that, since as a commodity coffee is second only in dollar volume to oil.

Whether traded on exchanges in London, New York, Hong Kong or Lima with over 400 billion cups consumed annually, this other ‘black gold’ only grows in popularity. Though only 10-20% (depending on country) of adults drink one or more cups daily, the total retail sales hovers near the $9 billion level annually.

Add to those figures the number of raw beans, grinders, roasters, brewers and cups bought for the home and the figures become astounding.

With the rise in both basic commodity and specialty retail prices, the future for coffee businesses continues to look bright. Starbucks alone has over 10,000 outlets around the world.

And specialty coffee shops are not the only outlet for a wide choice of blends and styles. Home roasters and brewers also can enjoy espresso, invented in 1901 and growing ever since. Straight shots, long shots or double shots are a snap now with home machines.

Mocha, Latte, and Cappuccino – all available by the addition of a few ingredients at the touch of a few buttons. Flavored coffees in as great a variety as wines are easy to make, with just a dash of vanilla, caramel or fruit flavorings.

With all that history, money, and delicious variety maybe the legends weren’t so far off after all.

Foods with Coffee

Coffee and Health

Coffee – Coffee In Food, Yum!

Lovers of the drink know how delicious that liquid dream can be. But delights abound in using coffee as an ingredient in food preparation too.

While commonly used in desserts – and we’ll look at a couple – the uses of coffee aren’t limited to sweets. Barbecue sauces and glazes for meat, chili and even pot roasts benefit from a dash of the ground bean.

In any recipe, freshness is essential, so either buy freshly ground or grind your own and use right away. And if the recipe calls for brewed coffee, make it just before preparing the dish with good filtered water. And remember, most recipes call for coffee two or three times as strong as you’d want to drink.

Here are only a few of the many possibilities…

Coffee Meatloaf Sauce

Australian Meatloaf is becoming increasingly popular outside kangaroo country.

For the sauce add a tablespoon of instant coffee to a quarter cup of water and half-cup of ketchup with a quarter cup of a favorite dry red and equal amount of Worcestershire sauce. Two tablespoons of vinegar, an ounce of margarine and two tablespoons of lemon juice with some brown sugar complete the mixture.

After the meat has cooked for 30 minutes, add the sauce and bake 45 minutes more at 375F (190C).

Espresso Brownies

To make brownies surpassing even Alice B. Toklas’, try this one.

Heat a cup of sugar, a quarter teaspoon of salt, and a stick and a half of butter in a sauce pan. Add a teaspoon of vanilla and four ounces of chopped, semi-sweet chocolate and stir until well melted. Now add a tablespoon of your favorite finely ground dark-roast. For an interesting variation substitute with two teaspoons of espresso granules.

Stir until everything is well mixed, then transfer to a mixing bowl and let cool for a few minutes.

While still warm, fold in three eggs, a cup of flour and pour the result into a baking pan. Bake for 30 minutes and set out to cool. Yum!

Black Russian Cake

Select a favorite dark chocolate cake mix and add a cup of vegetable oil, a package of instant chocolate pudding, four eggs, and a half cup of creme de cacao. Now add a cup of your favorite Russian coffee. (1 oz vodka, 1/2 oz Kahlua, 5 oz hot black coffee.)

Beat until smooth and pour into a tube pan, then bake 45 minutes at 350F (177C). Da!

The possibilities are endless. Muffins, cookies, breads and all manner of candy – not to mention those well known ice creams – are enhanced by the addition of coffee.

Even cocktails get a boost from the ancient bean. Besides the famous Kahlua there are a wide variety of liqueurs that can be used to enhance a pie.

There’s even a recipe for coffee syrup. Mix a cup of sugar with a cup of double strength Colombian. Boil in a saucepan, stirring constantly to keep the sugar dissolved. Lower the heat and simmer for three minutes, stirring often. Then cool. Try it!

Bon cafetite!