Coffee And Chocolate

Transcript

World Wide Publication & Distribution: STANDARD INTERNATIONAL MEDIA HOLDINGS www.standardinternationalmedia.com Knowing Beans About Coffee COFFEE RECIPES DISCLAIMER This publication is intended to provide reference information for the reader on the covered subject. It is not intended to replace personalized medical diagnosis, counseling, and treatment from a doctor or other healthcare professional. Before taking any form of treatment you should always consult your physician or medical practitioner. The publisher and authors disclaim any liability, loss, injury or damage incurred as a consequence, directly or indirectly, of the use and application of the contents of this book. Knowing Beans About Coffee e-pub © STANDARD INTERNATIONAL COPYRIGHT LEASING Publisher Simon St. John Bailey Editor-in-chief Elaine Evans Assistant Editor Ashley Miller Prepress Precision Prep & Press All rights reserved. No part of this book may be stored, reproduced or transmitted in any form and by any means without written permission of the Publisher, except in the case of brief quotations embodied in critical articles and reviews. ISBN 9781600816482 July 15, 2013 Introduction The History of Coffee The Basics Basic Coffee Concentrate Coffee Brewing Coffee Accessories Espresso Vocabulary Making a GOOD Cup of Coffee Beverages & Desserts Especially for Entertaining Coffee and Your Health Where It’s Grown 5 6 8 15 17 21 23 24 26 56 60 62 4 Knowing Beans About Coffee Introduction Introduction Whether it is a cup to go in the morning, poured through cracked ice at lunch, or lingered over at night, coffee enriches our lives. Coffee both calms and invigorates us. Espresso at a sidewalk café, Irish coffee at Fisherman’s Wharf in San Francisco, a chipped mug of java at that wonderful diner you discovered, the unpronounceable concoction you tried in Mexico-these are special moments intertwined with coffee. Coffee is truly an international experience and it is a complicated commodity. The array of beans in grocery and specialty stores is inspiring. Exotic names from far away continents offer a variety of flavors and blends that tempt us into a realm of taste exploration. Knowing Beans About Coffee is a collection of recipes and facts to help you better understand coffee terms and descriptions related to coffee. We have also provided product information, brewing techniques, household hints and instant flavor tips. So refill your breakfast cup and relax while you pore over the pages that follow. There’s bound to be something here to tickle your fancy–and use up the coffee you’ve already brewed! 5 6 Knowing Beans About Coffee The History of Coffee The History of Coffee Timeline C 850 Discovery of effects of coffee berries, in Ethiopia. C 1100 The first known coffee trees are cultivated on the Arabian Peninsula. Coffee, roasted and boiled, is known as “Gahwa” and is referred to as “the wine of Islam.” 1475 “KavehKanes,” the first coffeehouse in the world, opens in Constantinople. “KavehKanes” soon becomes a place for singing, dancing and storytelling. C 1600 Coffee is shipped to Europe through the port of Venice. Soon the first coffeehouse in Italy opens and becomes a popular meeting place. 1607 Captain John Smith, founder of Virginia at Jamestown, introduces coffee to the New World. Some Canadian historians claim that coffee arrived first in Canada. 1651 The first coffee advertisement was a handbill which read: “The Virtue of the coffee drink first publicly made and sold in England, by Pasqua Rosee...in St. Michael’s Alley Cornhill...at the Signe of his own head.” This handbill is housed in the British Museum. 1652 The first coffeehouse, called “penny universities,” opens in England. The name comes from the fact that a penny is charged for admission and a cup of coffee. 1665 A locksmith first invented a coffee mill in London. 1670 Dorothy Jones of Boston, the first American coffee trader, was granted a license to sell coffee. 1672 The first Parisian café opens. 1674 The Women’s Petition Against Coffee (WPAC) in London. The women complained that their men were always at the coffeehouses, and not at home as needed during domestic crises. 1683 The first coffeehouse opens in Vienna. When the Turks were defeated in battle, sacks of coffee were left behind. 1689 Café Procope was the first true Paris coffeehouse. It was opened by Francois Procope, a former lemonade vendor. The café faces the Theatre Français, where it drew the artists and actors of the day. 1690 The Dutch become the first in the world to transport and cultivate coffee commercially. 1721 The first coffeehouse opens in Berlin. 1723 Coffee plants are introduced in the Americas for cultivation. 1727 Coffee seedlings are smuggled out of Paris to Brazil. 1750 Café Greca opens in Rome. 1763 Venice has over 2,000 coffee shops! 1779 Coffee was brought into Costa Rica from Cuba by a Spanish traveler, Navarro. 1785 In Prussia, a coffee revolt began because coffee consumption was restricted to the nobility, the clergy and high officials. 1822 The prototype of the first espresso machine is fashioned in France. 1865 The coffee percolator was invented by James Mason. 1905 The first commercial espresso machine is manufactured in Italy. 1908 The world’s first drip coffeemaker is invented. 1933 The first automatic espresso machine is developed. 1938 Nescafé instant coffee is invented. This discovery helps the Brazilian government deal with its coffee surplus. 1945 The espresso machine is perfected with a piston that creates a high pressure extraction which produces a thick layer of crema. 2009 The world’s most popular beverage is coffee. More than 400 billion cups are consumed every year. This world commodity is second only to oil! Did You Know? Coffee was brought to the New World (Martinique) in the early 18th century by a French naval officer by the name of deClieu who smuggled a few tiny plants aboard his ship. It was a rough voyage; provisions were depleted rapidly, including the supply of drinking water. All but one of the coffee plants died enroute, thanks to an irate passenger who, begrudging the water they required, destroyed them. The Frenchman stood guard over the plant, shared his water ration with it, and it became the basis for the coffee industry in the Caribbean and South America. 7 8 Knowing Beans About Coffee The Basics The Basics If you’ve mastered the complexities of wine and grapes–the origins, soil, climate, and bottling–then you have an idea of the components that comprise the complicated commodity of coffee. Advertisements and spokespersons are likening the coffee industry to the centuries-old traditions of enology: if you know the grapes, then you know the wine; so then, you should know the beans in order to know the coffee. The Beans There are two major species of coffee: arabica and robusta. Arabica trees are usually grown in altitudes above 2-3,000 feet; robusta trees grow best below 2,000 feet. Coffee trees flourish in rich, moist soil, the best of which is composed of leafmold and volcanic rock or ash. Thus the term “mountain or high grown” coffee has been used to denote superior coffee. Coffee grown at higher altitudes provides a brew that is lighter and more delicate; lower altitudes produce coffees with fullerbodied, harsher flavor. Robustas are less expensive, used almost exclusively in blends, contain twice the amount of caffeine, and are primarily used in making instant and commercial grade coffees. The coffee-growing regions of the world lie between the Tropic of Cancer and the Tropic of Capricorn. Coffees are often named after the ports from which they are exported, as well as their native countries or districts. However, understanding the geography that is the basis for these exotic names is not enough. Other modifiers attached to the name might denote altitude, method of processing, quality, size or shape of the bean. Flavors (chocolate, almond, etc), roast (Vienna, Espresso, French, etc.), even honorary titles (coffees named for celebrities) can be confusing without the help of your coffee merchant. Your local coffee merchants can help untangle the complexity of the coffees they sell. A coffee bush in the mountains of Panama is ready to be picked. The seeds or beans are taken from the plant, dried, roasted and finally ground. Coffee Fact Brazil is the world’s largest coffee producer. Other major If you understand that chocolate is an added flavor, or that Vienna is a degree of roast ( see section on roasts) and not a coffee grown in Vienna, Austria, you are on the right track. producing countries are Costa Rica, El Salvador, Guatemala, Honduras, Mexico, Colombia, Ecuador, Cameroon, Ethiopia, Ivory Coast, Uganda, India, and Indonesia. For your information, we have included a general listing of coffee-producing countries in the Appendix to acquaint you with the qualities of fine coffees. 9 10 Knowing Beans About Coffee The Basics The Roast In general, roasts are classified light, medium and dark. Since Americans have adopted the European preference for darker roasts, U.S. roasters have developed an assortment in varying shades to meet this growing consumer demand. As a result, a classic continental roast may look and taste differently when buying it in New York than that which is sold in San Francisco. So that you will be somewhat familiar with types of roasts, we have defined several that are used throughout the country. Please keep in mind, however, that darkness of roasts, even though it may have the same name, is not standardized and will vary. Light Roast The finished surface is light brown and dry. Also known as Cinnamon Roast in the northeast, but does not contain the spice. Results in a watery, bland tasting brew. American Roast Found in most commercial blends. Also known as City Roast. This roast is a light medium brown and has a dry surface. Labeled American Roast because of its historical preference by American coffee consumers. Full City Roast A medium roast that has been named for and traditionally preferred in New York City. Also favored in the deep south. Gives a deeper, heartier cup. Also known in some areas as High Roast. Continental Roast Also known as Vienna Roast, this medium darker roast makes an excellent dessert coffee. It yields a rich, full-bodied, spicy cup. Espresso Roast On the west coast, this roast is lighter than in the east. Made especially for espresso machines, this roast is full-bodied, rich and smooth with a bite. The beans have an oily surface. Italian Roast The surface of the bean is dark brown and oily. An Italian Roast is favored by consumers in the coffee-producing countries. Depending on your area of the country, there may be little or no difference between this roast and espresso. Coffee Fact Coffee beans are graded in various ways. Kenya coffees are graded as A, B and C. AA is the best coffee. In Costa Rica, coffees are graded as Strictly Hard Bean, Good Hard Bean, Hard Bean, Medium Hard Bean, High Grown Atlantic, Medium Grown Atlantic, and Low Grown Atlantic. Coffee beans from Colombia are labeled as “Supremo” “Excelso,” “Extra” and the lowest grade, “Pasilla.” French Roast Another dark roast that is delicious alone or used in blends. The taste is smooth, rich and like the other dark roasts, may have a burnt bottom note. A delightful roast for beans that have been decaffeinated. The strength of the coffee refers to how much coffee there is in the brew, whereas the body is a measure of the richness (or heaviness) of the coffee taste. 11 12 Knowing Beans About Coffee The Basics Cutting Down on Caffeine? When buying coffee beans, combine caffeinated and decaffeinated varieties. Shake bag for even distribution. The result: a “half-caff” brew. The Blends There is no limit to the possibilities for blending coffees. Different types of beans are blended to achieve consistency, favorable acidity and body, desired caffeine content, and personal taste preference. While many specialty coffee retailers offer a “private” blend, individual connoisseurs pride themselves on experimenting with combinations and discovering new tastes, then delighting their families and friends with their creations. It’s easy and more economical than you might think since it takes only a few ounces of each kind of bean. Just remember to write down the proportions you use. The Grind Decaffeination Arabica coffee contains less caffeine than the lower grown robusta variety. Furthermore, the roasting process removes some caffeine, and the darker the roast, the less caffeine. There are two methods of extracting caffeine from coffee. The traditional process involves the use of solvents (approved by the U.S. Food and Drug Administration) and high roasting temperatures. A newer method is a water-process. Both result in coffee that is approximately 98 percent caffeine-free. Specialty stores offer a wide assortment of coffees that are decaffeinated, allowing you to experience a variety of tastes, even if you prefer to avoid caffeine. Coffee Fact The longer a coffee is roasted, the more caffeine burns off during the process. Therefore, dark roasted coffees actually have LESS caffeine than medium roasts. The degree to which the coffee beans are ground depends upon the type of coffeemaker you use-–and the grinder. Whatever your coffeemaker, use the grind of coffee recommended by the manufacturer. While retailers will grind your coffee beans for you, coffee that is ground loses flavor rapidly–even when stored in an air-tight container– so we recommend grinding your own as you use it. 13 14 Knowing Beans About Coffee Basic Coffee Concentrate The Brew The golden rule of good coffee: freshly ground coffee, water brought to a temperature of 195-200˚, good method of brewing, and immediate consumption. Be sure to discard the grounds immediately after brewing. Use a drip pot with a paper filter, with the approved coffee measure of 1 rounded tablespoon of coffee for each 6 ounces of water, or follow manufacturer’s suggestion. For espresso-strength, use 3 ounces of water for each coffee measure. (For descriptions of coffee makers and equipment, see “Coffee Brewing.”) For a demitasse, use 2 level tablespoons of coffee for each 1/2 measuring cup of water. The Taste The way your coffee tastes depends on a lot of very changeable components, as we have seen: the type of bean (arabica or robusta), the source of the beans (country and growing conditions), the roast of the beans (light, medium, or dark), the blend of the beans, and the method of brewing. Basic Coffee Concentrate Some of the recipes in this book call for Basic Coffee Concentrate. It is easy to make, and a convenient way to use coffee as a flavor enhancer. The Aroma One of the nicest aspects of coffee is aroma. Even non-coffee drinkers like the smell of coffee. Aroma is an indicator of freshness and should be considered when buying coffee. Good aroma usually means the coffee is fresh, and it should be captured in the cup. Coffee concentrate is best brewed in an espresso machine, but if you don’t have one, any coffee maker will do. Remember, however, good results depend to some extent on using at least two-thirds of the capacity of your coffee maker, which will undoubtedly yield a large amount of coffee concentrate. You can always share it with a friend, or you can freeze extra in ice cube trays, and enjoy it in iced coffee. The following proportion of coffee to water is recommended: 3 coffee measures (6 tablespoons) dark roast coffee 6 ounces water Brew concentrate and allow to cool; freeze in ice cube trays. Note: This concentrate is suggested for use only in flavoring foods. 15 16 Knowing Beans About Coffee Coffee Brewing Coffee Brewing Drip Method This popular method of brewing most often uses a disposable paper filter into which the coffee is measured. Very hot 195-200° water is poured over the grounds, and drips into a glass carafe, and this is referred to as a “pour-over” brewing system. Espresso Machines “Espresso” means fast, and this method of brewing involves forcing steam and hot water, under pressure, through the dark-roasted finely ground coffee. Espresso coffee is enjoying great popularity, especially in cappuccino-like concoctions that are chosen more and more by diners in restaurants after dinner. While the brew is very tasty–whether served in demitasse or topped with cream and cinnamon–in practical terms, the onecup-at-a-time aspect of this system might be considered a drawback, even though purists applaud it. Coffee Fact The requirements for making good espresso are summarized by the 4 “M”s: Macinazione (the correct grinding of coffee blend), Miscela (coffee blend), Macchina (the espresso machine) and of course, Mano (hand of the barista). 17 18 Knowing Beans About Coffee Coffee Fact Coffee Brewing Espresso has 1/3 of the caffeine of a regular cup of coffee. Turkish Coffee Stove-top versions of espresso coffeemakers are marketed by many The “original” brewing process, Turkish coffee is made in an ibrik, in which coffee, sugar, and water are boiled together over direct heat, resulting in a “muddy” concoction. When served in tiny cups, the mixture is foamy. The foam is called the “face” of the coffee, and is ceremoniously divided among the cups. You lose face if you serve Turkish coffee without the foam. The mud sinks to the bottom of the cup, so each serving amounts to only a few swallows. The brew is dark, thick, and intensely strong. manufacturers in 2 to 9 demitasse-sized cup capacities. While they do not produce a true espresso, the coffee they brew is quite good. Electric espresso machines come as lavish–gleaming with copper and brass–or simple as you like. A steam infuser should be a feature of the one you buy. They brew one or two demitasse-sized cups at a time. Coffee Presses The experts are just about unanimous that this is the best brewing method. Coffee is measured into an empty glass carafe, and very hot water is added. After several minutes, a plunger with a fine filter that fits snugly into the carafe is pushed through the brew to trap the coffee grounds at the bottom. The coffee is served immediately or stored in a coffee saver, since the grounds cannot be removed. The resulting brew is very rich, slightly cloudy, but truly excellent. Cold Process Coffee 4-5 tablespoons coarse ground coffee of your choice 2 cups tap or bottled water Place coffee in a 2-cup measure (or in a French press coffeemaker). Add cool water. Cover and refrigerate overnight (or steep for 10-15 minutes, then strain with plunger). Strain. Serve over ice OR pour into cup and microwave until hot. Garnish as desired. Coffee Around the World: TURKEY Turkish coffee is famous all over the world. To make it grind coffee beans in a mortar and pestle till powdered. Bring water and sugar to a boil, remove from heat and add coffee and cardamom. Boil again, and remove when it foams. Heat again till foaming and pour into cups. Allow the mixture to settle, and serve. Proper Turkish coffee is served with the foam on top. Vacuum No longer widely used, but once considered a superior process of brewing coffee, the vacuum method was available in stove-top and electric versions. Reminiscent of a chemist’s apparatus, water was measured into the lower bowl and brought to a boil. Fine-grind coffee was placed in the upper bowl, when water was boiling, the upper bowl was inserted over the lower bowl and hot water rose through the tube, mingling with the coffee. After a few stirs and a minute to steep, the coffeemaker was removed from its heat source. In another two minutes, the brewed coffee passed back through a permanent filter and down the tube into the lower bowl, leaving the grounds on top. 19 20 Knowing Beans About Coffee Coffee Brewing Percolators The cardinal rule about brewing coffee is not to boil it or re-use the grounds. Percolators do both whether they are on the stove or electric. They brew the worst of all coffee and boil out the aromas. You deserve better. Cold Water Brewers It is possible to prepare a coffee concentrate by using one of the coldwater brewing devices currently available, in which freshly ground coffee is allowed to infuse in cold water for several hours, then filtered and stored in the refrigerator. The result is a liquid instant coffee that can be added to foods to lend flavor, or reconstituted with very hot water for drinking purposes. You may find its taste acceptable or you may prefer more traditional brewing methods. Vietnamese Coffee A typical Vietnamese coffee brewer would involve a single-serve, lidded, stainless steel filter apparatus (check it out at your local specialty coffee supplier). The ground, French roast coffee is placed in the filter, hot water is added, and the lid-intended to preserve the aroma until the precise moment of consumption-is applied. The presentation is quite charming with each guest receiving an individual coffee brewer. Traditionally, the Vietnamese will add condensed milk to the brew, resulting in a very rich, exceedingly fragrant, and intensely sweet after dinner drink. Single-Serve Coffeemakers Ideal for morning coffee to go or a midafternoon pick me up, these single- or double-serve drip coffeemakers use ground coffee for the brew, and often come with insulated cups and lids that are especially useful for commuters. Other machines use coffee encased in single-serve, ready-to-use pouches, or pods. They are perfect for a quick, quality cup of coffee, and some even produce a pleasurable foamy finish to the brew. Coffee Accessories Coffee Carafes Coffee connoisseurs never keep their coffee hot for hours or re-heat it. But most of us–whether at home or at the office–like the convenience of refilling our cups at will. Coffee carafes are the answer. Insulated, vacuum-type containers can be filled with freshly brewed coffee and will keep it hot for hours, without sacrificing quality. An added plus is their portability, allowing you to take your coffee wherever you like. The best thermal servers have air-tight stoppers; some employ a pump mechanism for serving, others must be partially unscrewed to pour. Previously found mostly in specialty stores, they are now widely available. Air-Tight Containers We cannot stress enough the importance of storing coffee beans in airtight containers in a cupboard or other dark place (current opinion has it that freezer storage leaches flavor from the beans). Your specialty coffee retailer can show you a variety of glass, ceramic, or porcelain jars that are fitted with a rubber seal and metal clamp closure to lock in freshness. Grinders and Mills Whether you buy a blend of coffee beans suggested by a retailer or choose your own, it is best to grind the beans at home, as you need them, storing the beans in an air-tight container in a cupboard or other dark place. There are many choices available: conical burr grinder is considered best, then burr grinder, then blade grinder in order of efficiency. You will find electric or manual models; some with fine, medium, or coarse grind options, some without. 21 22 Knowing Beans About Coffee Espresso Vocabulary Espresso Vocabulary Affogato - a shot of espresso served over a scoop of gelato or ice cream. Americano - espresso mixed with hot water. Barista - a person who makes espresso or other coffee beverages. Black Eye - a drip coffee with an added shot of espresso Breve - a latte made with steamed half-and-half. Café au Lait - French version of a latte. Caffe Latte - espresso with steamed milk. Cappuccino - espresso with some steamed milk and topped with milk foam. Corretto - espresso that is “corrected” with a splash of liquor. Crema - the rich golden foam that lies on top of a freshly brewed espresso. Doppio - a double shot of espresso. Espresso - a manner of brewing and a beverage resulting from forcing pressurized water through finely ground coffee. Espresso con Panna - espresso with whipped cream on top. Espresso Macchiato - a cup of espresso “marked” with a spoonful of the foam from steamed milk, whereas latte macchiato is a cup of steamed milk “marked” with a small dash of espresso. Frappe - a coffee beverage blended with ice to a milk shake consistency. Freddo - cold; refers to an iced coffee. Grande - a 16 ounce coffee beverage. Lungo - a shot of espresso pulled “long” (with additional water); also called an Americano. Macchiato - an espresso “marked” or “stained” with a touch of milk foam. Mocha - espresso flavored with a measure of chocolate powder and steamed milk. Ristretto - a shot of espresso pulled short (less water) and strong. Short - an 8 ounce espresso or coffee beverage. Shot - about an ounce of brewed espresso. Tall - a 12 ounce espresso or coffee beverage. Venti - a 20 ounce espresso or coffee beverage. 23 24 Knowing Beans About Coffee Making a GOOD Cup of Coffee This will be great coffee, because at no time has direct heat—the enemy of coffee–baked the brew. You can achieve almost the same result using an electric drip coffeemaker, IF you pour the brewed coffee immediately into a lidded thermal carafe and don’t allow it to sit on the warming plate. Other brewing techniques make great coffee, too—like French presses—but the key is to serve it only a minute after you make it. Coffee needs to be fresh; it deteriorates with age and heat. Making a GOOD Cup of Coffee If you’re new to making coffee or just tired of the sludge you choke down at your office, here are some very specific steps for making four cups of American coffee. 1. Use fresh water, 5-6 oz. per cup. 2. Start with some Columbian Supremo or Mocha Java coffee, ground for drip coffee. 3. If you plan to make the coffee ahead, preheat a thermal carafe with hot water, then discard just before continuing with steps 4, 5, and 6. 4. Use a cone and filter positioned atop the lidded, thermal carafe. 5. Measure five tablespoons of coffee (one for each cup, plus one extra) into the filter cone. 6. Heat water to just under boiling, and pour into cone. Allow to drip into carafe. Remove cone and affix lid. Serve immediately or hold till later. From here you can start tinkering: add more coffee at Step 4 if you like stronger coffee; sprinkle ground cinnamon over the coffee then brew for another layer of flavor; branch out to flavored coffees timidly—they can be overpowering and not suitable to everyone’s tastes. Kona from Hawaii and Jamaican Blue Mountain and Tanzanian Peaberry are storied coffees, but the label’s small print might identify them as coffee blends as opposed to pure Kona, for example. It’s fun to splurge, of course, but a fresh, full-bodied, smooth pot of coffee will have your guests draining their cups and declaring, “Mmmmm, good coffee.” Coffee Around the World: ENGLAND Coffee came to England via the British and Dutch East India Companies in the 1500s. Despite their penchant for tea, the English were quite taken with this new, mysterious beverage that had all manner of supposed medicinal qualities, and by 1675 there were more than 3,000 coffeehouses in England. Fair Trade Products Fair trade practices ensure that a farmer receives a minimum price for a product, has access to credit, technical assistance and can learn about organic farming. As a result of these practices, local communities develop better health and education, and the land is used responsibly and sustainably. 25 26 Knowing Beans About Coffee Beverages & Desserts Beverages & Desserts Café au Lait 4 coffee measures ground coffee 1 cup (8oz.) water 3⁄4 cup milk Sugar to taste Brew coffee. Heat milk, almost to a boil. Pour coffee and hot milk, preferably simultaneously, into large cups or mugs. Sweeten to taste. If you like the frothy finish that traditional steam infusers give to café au lait, whirl the hot milk into a blender (or use a whisk or hand mixer) before filling cups. Voila! Yield: 3-4 servings Gingerbread Syrup Café Latte 4 oz brewed Italian roast espresso 4 oz steamed milk Sweetener as desired Ice cubes (made from leftover flavored coffee, if desired) Ground cinnamon for garnish, optional 1⁄2 cup water 1⁄2 cup sugar 1⁄2 teaspoon ground ginger 1-1/2 teaspoons cinnamon 1⁄4 teaspoon ground cloves 1⁄4 teaspoon nutmeg 1-1/2 teaspoons molasses 1 teaspoon vanilla Add (sweetened) hot espresso and steamed milk to a tall glass of ice. Stir. If desired, sprinkle top with ground cinnamon. Serve with a straw. Combine water and sugar in a small saucepan; heat till sugar dissolves. Add spices and mix; simmer 5 minutes, strain, and add vanilla. Pour into container and refrigerate. Use one tablespoon of syrup for each hot latte. Yield: 1 serving Yield: about 10-12 “shots” 27 28 Knowing Beans About Coffee Beverages & Desserts Easy Espresso and Cappuccino 4 coffee measures (1/2 cup) dark roast coffee 1 1⁄2 cups water 4 twists of lemon peel Sugar to taste Brew coffee in your choice of coffeemaker. If you have an espresso pot or machine, follow manufacturer’s suggested proportions of coffee and water. Pour coffee in demitasse cups, garnish with lemon twist, and offer sugar to guests. Yield: 4 servings Cappuccino Variation: Pour 2 parts brewed espresso and 1 part hot milk into tall mugs. Sprinkle with cinnamon and nutmeg, or grated chocolate. Coffee Around the World: ITALY Traders from the Middle East brought coffee to Venice, and the beverage quickly became part of Italian culture. It is thought that 17th century lemonade street vendors helped to introduce coffee to their customers. Today, “un caffe” is what you want to order at a coffee bar and you will be served a few ounces which you sweeten yourself. A cup is not lingered over; rather, you down it in a sip or two, standing up--much like cowboys would drink a shot of whiskey in an old western movie. As a matter of fact, if you sit down with your coffee, it might cost you more. Of great significance is the crema or foam that lies on top of a quality cup of coffee. The only time milk is added to coffee is in the morning, never after lunch or dinner. And Italians don’t add flavors like caramel and peppermint to their coffee. Italy became expert espresso machine manufacturers. The most common at-home coffeemaker is the caffettiera, a stove-top pot with handle and spout and a tall base, that comes in a range of sizes. Italians take their coffee seriously, and will often seek out a favorite café rather than ordering some at the restaurant where they had dinner. Espresso de Menthe: Measure 1-2 tablespoons Crème de Menthe into each demitasse cup: fill with espresso, leaving room for dollop of whipped cream on top. Italian Coffee 4 ounces freshly brewed Italian roast coffee Sweetener as desired 1 tablespoon Amaretto 1 tablespoon brandy 1⁄4 cup heavy cream 1⁄4 teaspoon cinnamon Pour coffee into a mug or an Irish coffee glass. Sweeten, if desired. Add the almond liqueur and brandy and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Dust with cinnamon. Yield: 1 serving Coffee Fact The Italians drink their espresso with sugar, the Germans and Swiss - with equal parts of hot chocolate, the Mexicans - with cinnamon, the Belgians - with chocolate. Moroccans drink their coffee with peppercorns, the Ethiopians - with a pinch of salt. Coffee drinkers in the Middle East usually add cardamom and spices. Whipped cream is the favorite amongst Austrians. The Egyptians are extremely fond of pure and strong coffee. They seldom add sugar to it, nor milk nor cream. They serve unsweetened coffee to mourners and sweetened coffee at weddings. The Italians are the unrivaled World Masters of Espresso. Coffee Fact In many places if you order “expresso,” you will be politely ignored. “Expresso” is not a word; it comes from the same root as “express” as in “The Express Train.” The term is ESPRESSO. It comes from the Latinate root for “Press,” or “Under Pressure.” 29 30 Knowing Beans About Coffee Beverages & Desserts Austrian Coffee Cake Coffee Around the World: AUSTRIA Probably the world’s most tradition-rich and coffee-loving population resides in Austria and the city of Vienna is kaffeeklatsch central, with more than one thousand coffee houses and cafés. It is here that the all-purpose remedy for boredom, entertainment, frivolity, change-of-pace, or changeof-space is celebrated: “let’s go for coffee.” Austria probably imports more types of coffee than any other nation, but the refreshments don’t end with coffee beverages. Some of the richest, most delectable pastries and cakes—like Sachertorte (the famous chocolate cake with apricot jelly invented for the royal family more than 130 years ago)—tempt patrons at every turn. Often, especially when served to children, milk is mixed with coffee to a 4:1 ratio. At other times in sizes large and small, served hot or cold, coffee might be mixed with liqueurs or whipped or heavy cream, and topped with chocolate flakes. Melange is a common Viennese coffee mixed with foam-y hot milk and served with a water chaser. In Vienna, coffee is truly a way of life. 4 eggs, separated 1/4 cup superfine sugar 1 1/2oz ground almonds 3 teaspoons instant coffee powder dissolved in 4 teaspoons boiling water, cooled 1/2 teaspoon vanilla extract 1/4 cup flour chocolate-coated coffee beans or chocolate dots finely grated chocolate Coffee Cream 1 tablespoon superfine sugar 1 teaspoon instant coffee powder dissolved in 2 teaspoons boiling water, cooled 2 tablespoons coffee-flavored liqueur 1 cup cream (double), whipped Place egg yolks and sugar in a bowl and beat until thick and creamy. Beat in almonds, coffee mixture and vanilla extract. Place egg whites in a bowl and beat until stiff peaks form. Sift flour over egg yolk mixture and fold in with egg white mixture. Spoon batter into a greased and lined 8 in springform pan and bake at 350° for 20-25 minutes or until cooked when tested with a skewer. Stand in pan for 10 minutes, before turning onto a wire rack to cool. To make Coffee Cream, mix sugar, coffee mixture and liqueur into cream. Split cold cake horizontally and use a little of the Coffee Cream to sandwich halves together. Spread remaining Coffee Cream over top and sides of cake. Decorate top of cake with coffee beans or chocolate dots and grated chocolate. Chill and serve cut into slices. Coffee Viennese - A treat that children will enjoy 1 cup freshly brewed dark roast coffee 4 cups milk, heated almost to a boil 4 Tbsp brown sugar Dash of cinnamon Whipped cream Chocolate flakes Place 1⁄2 tablespoon brown sugar in each mug. Pour coffee and heated milk simultaneously into the mugs. Garnish with cinnamon, whipped cream and chocolate flakes. Tip: For adults, use double strength coffee Yield: 4 servings Yield: 10 servings 31 32 Knowing Beans About Coffee Beverages & Desserts Camper’s Java 4 tablespoons fine ground Java coffee 1⁄4 teaspoon ground nutmeg 1⁄2 teaspoon butter extract 1⁄2 teaspoon rum extract Place ground coffee, nutmeg, and extracts in a plastic zipper bag. Seal and shake well to blend. To prepare, place coffee mixture in paper filter cone and pour 4 cups hot water through. (Don’t forget to take along sweetener in a separate container.) Yield: 4 servings Café Caribe 4 tablespoons fine ground Jamaican coffee 1⁄2 teaspoon dried ground orange peel 1⁄4 teaspoon ground cinnamon 1 inch vanilla bean dash ground cloves Place ingredients in plastic zipper bag. Seal and shake well. To brew, place coffee mixture in paper filter cone, and pour 4 cups hot water through. Yield: 4 servings Jamaican Egg Nog Hot Buttered Coffee 1 teaspoon unsalted butter 1 teaspoon brown sugar 1 whole clove 1 tablespoon dark rum 5-6 ounces freshly brewed Jamaican coffee, steaming 1/8 teaspoon grated nutmeg Put butter in an Irish coffee glass or mug, then pour in the steaming coffee. Add brown sugar and stir until dissolved. Add clove and rum. Dust with nutmeg. 1 quart prepared egg nog 1 cup brewed Jamaican coffee, cooled 1/2 cup rum or coffee liqueur 1 teaspoon vanilla nutmeg for garnish Brew coffee and allow to cool. In a pitcher, combine egg nog, coffee, rum (or coffee liqueur), and vanilla. Pour mixture into individual punch cups, dust with nutmeg, and serve. Yield: 8 servings Yield: 1 serving Planter’s Coffee 2-4 cups coffee 2-4 teaspoons sugar 2-4 jiggers Tia Maria liqueur Prepare cups for coffee and brew coffee. Then pour coffee into cup, add 1 jigger Tia Maria per cup and 1 teaspoon sugar. Stir well and serve hot. Coffee Around the World: THE CARIBBEAN Coffee’s journey to the Caribbean in the 1700’s was dramatic indeed. It began with the theft of a seedling, continued with a dangerous nearly water-less voyage, was threatened by a saboteur, and survived a pirate attack. Finally planted in Martinique’s fertile ground, it thrived and was the basis for the coffee industry that branched throughout the Caribbean and into Central and South America. African slaves were brought to work on the plantations. Caribbean Gold and Jamaican Blue Mountain are well known coffees from this area. 33 34 Knowing Beans About Coffee Beverages & Desserts Coffee Around the World: FRANCE Biscotti Another seaport on the Mediterranean Sea was the entry point for coffee in France, when the first French coffeehouse appeared in Marseille in 1644. It is also thought that the espresso machine was invented in France. Today, coffee reigns supreme, and enjoys special coffee boutiques in Paris where caffeine lovers can browse and soak up specialty brews, in much the same way as wine is sampled at tastings. Like the Italians, milk is only an option for coffee served in the morning. The French take their time drinking coffee. Sidewalk cafes are full of coffee drinkers—locals and tourists alike--who sit leisurely, chatting and sipping and watching the passersby. French Coffee 3 eggs 3⁄4 cup sugar 3⁄4 cup oil 1⁄4 teaspoon salt 1⁄2 teaspoon baking powder 1 tablespoon coffee liqueur 3⁄4 teaspoon almond extract 3⁄4 cup sliced almonds 2 1⁄2 cups flour 1⁄2 cup cornmeal 2 tablespoons cinnamon 1/3 cup sugar 1 tablespoon unsweetened cocoa powder 1⁄2 oz coffee liqueur 1oz Cointreau 1 tsp sugar 5oz (hot) coffee 1 1⁄2 oz whipping cream Mix coffee liqueur and Cointreau in an Irish coffee mug and sweeten to taste. Float whipped cream on top and serve. In a large mixing bowl, beat eggs. Add sugar and mix to combine. Add oil, salt, baking powder, coffee liqueur, almond extract, and almonds. Mix well. Add flour and cornmeal; combine Set aside for five minutes. Divide dough in half. On a cookie sheet, shape half the dough into a loaf 1 inch high and 2 inches wide. Add the cocoa to remaining half of dough in bowl and mix well. Shape like first loaf on cookie sheet. Combine cinnamon and sugar and sprinkle on loaves. Bake at 350° for 30 minutes. Remove from oven, cut loaves across into 1 inch slices. Turn cut sides down and bake 15 minutes; turn to other side and bake 15 minutes more, or until toasted. Cool completely before storing. Yield: 2 1⁄2 dozen Variation: Substitute 3 ounces each of chopped pistachios and dried cranberries for the sliced almonds. Le Café Français 12 oz. water 3 tablespoons French Roast coffee 1⁄2 teaspoon vanilla (or almond) extract 1⁄4 cup heavy cream 2 tablespoons powdered sugar Cinnamon for garnish Brew coffee and add extract. Beat cream until soft peaks form; add sugar and beat to stiff peak stage. Divide cream into two coffee cups. Add coffee to cups. Sprinkle cinnamon on top. Sip beverage through the cream. Yield: 2 servings 35 36 Knowing Beans About Coffee Beverages & Desserts Coffee and Liqueurs In this combination each component seems to improve the taste of the other and together they achieve a satisfyingly delicious dessert in a cup. If you don’t have a liqueur or prefer not to use one, consider substituting one of the vast array of flavor extracts that line supermarket shelves. Note: Substituting extracts for liqueurs will not, of course, result in an identical flavor, but combining brandy extract with, for example chocolate or raspberry or orange extract should approach the desired result if you wish to avoid alcohol. Coffee Cream 1 1⁄2 cups heavy cream 1 tablespoon vanilla extract 2 teaspoons instant coffee dissolved in 2 teaspoons water 3 1/2 oz melted dark chocolate 3 tablespoons Kahlua or chocolate liqueur 4 egg whites 1⁄2 cup sugar Coffee beans to garnish Beat cream with vanilla extract and coffee until soft peaks form. Stir in melted chocolate and Kahlua until combined. Whip egg whites until stiff; gradually add sugar and continue to beat until thick and glossy, about 5 minutes. Gently fold meringue into chocolate cream mixture until just combined. Spoon into 4 serving glasses, chill, top with coffee beans to decorate. Yield: 4 servings Irish Coffee 1 teaspoon brown sugar 1 oz. Bailey’s Irish Cream 5 oz. hot black coffee Dollop of whipped cream Add brown sugar, Irish Cream, and coffee to an Irish Coffee glass. Float the whipped cream on top. Note: The most widely drunk liqueur coffee which verifies its approval amongst coffee lovers. Tullamore Dew and Jameson’s are most popular Irish whiskies. 37 38 Knowing Beans About Coffee Beverages & Desserts Mocha Cream 4 coffee measures dark roast coffee 1 1/2 cups water 1 1/2 cups chocolate milk powdered sweet chocolate or cocoa sugar to taste Brew strong coffee in your favorite coffee maker. If using an espresso machine, adjust proportions accordingly. Heat water and brew coffee. Heat chocolate milk and steam to produce foam; add half milk and half coffee to cups. Top with foam and a sprinkle of powdered sweet chocolate or cocoa. Sweeten to taste. Yield: 4 servings Mocha Pecan Cookies 4 oz butter, chopped 3 oz dark chocolate, broken into pieces 2 tablespoons instant espresso coffee powder 2 1⁄2 cups flour 1⁄2 cup cocoa powder 1 teaspoon baking powder 2 eggs, lightly beaten 1 cup sugar 1 cup brown sugar 2 teaspoons vanilla extract 4 oz pecans, chopped Place butter, chocolate and coffee powder in a heatproof bowl. Set over a saucepan of simmering water and heat, stirring, until mixture is smooth. Remove bowl from pan and set aside to cool slightly. Sift together flour, cocoa powder and baking powder into a bowl. Add eggs, sugar, brown sugar, vanilla extract and chocolate mixture and mix well to combine. Stir in pecans. Drop tablespoons of mixture onto greased cookie sheets and bake at 350° for 12 minutes or until puffed. Stand cookies on trays for 2 minutes before transferring to wire racks to cool. Note: This is the biscuit version of the traditional rich truffle confection and tastes delicious as an after-dinner treat with coffee. Yield: 40 cookies 39 40 Knowing Beans About Coffee Beverages & Desserts Choco-Mocha Smoothie 2 tablespoons chocolate syrup 1 tablespoon coffee concentrate made with Mocha Java coffee (or 1 cube if frozen, see page 15) 1-2 scoops coffee ice cream 4-6 oz milk (white or chocolate) Defrost coffee concentrate if necessary. Add all ingredients to blender container. Blend till smooth. Yield: 1 serving Frozen Vanilla Cappuccino 1 1⁄2 cups double strength coffee, chilled 1⁄4 cup cream 2 teaspoons pure vanilla extract 3 tablespoons sugar 2 cups ice cubes Ground cinnamon Place coffees, cream, vanilla extract and sugar in blender. Cover and blend. Add a little ice at a time, blending to desired consistency. Pour into glasses. Sprinkle with cinnamon. Yield: 2 servings Coffee Ice Cream Soda 2 tablespoons coffee concentrate made with Viennese cinnamon coffee (or 2 cubes, if frozen see page 15) 2 tablespoons milk 2 scoops coffee ice cream 6 oz. carbonated water, chilled sweetener, as desired whipped cream, cinnamon, and a whole coffee bean for garnish Place (defrosted) coffee concentrate in tall glass and sweeten to taste. Add ice cream; fill with carbonated water. Garnish with whipped cream and a coffee bean. Serve with a straw and a long-handled spoon. Yield: 1 serving 41 42 Knowing Beans About Coffee Beverages & Desserts Coffee Kisses 8oz butter, softened 2/3 cup confectioner’s sugar, sifted 2 teaspoons instant coffee powder dissolved in 1 tablespoon hot water, cooled 2 cups flour, sifted 11/2oz dark chocolate, melted confectioner’s sugar Place butter and confectioner’s sugar in a large mixing bowl and beat until light and fluffy. Stir in coffee mixture and flour. Spoon mixture into a piping bag fitted with a medium star nozzle and pipe 3/4in rounds of mixture 3/4in apart on greased baking trays. Bake at 350° for 10-12 minutes or until lightly browned. Stand on trays for 5 minutes before removing to wire racks to cool completely. Join biscuits with a little melted chocolate, then dust with powdered sugar. Yield: 25 cookies Coffee Around the World: GERMANY The first coffeehouse opened in Berlin in the early 18th century, and soon coffee was being served in homes all over Germany. One housewife, Melitta Bentz, decided to try a new method of making coffee. She punched holes in the bottom of a metal cup and then lined the cup with ink blotting paper. She added ground coffee, then poured hot water over the grounds, which dripped through into another cup. Her method eliminated sediment and resulted in a much smoother, less bitter taste. Drip coffee is still considered a superior brewing method today. 43 44 Knowing Beans About Coffee Beverages & Desserts Tasseography Geomancy is a kind of fortune-telling that assumes a connection between the natural world and human beings. It involves the examination of the stars, dirt, the palm of the hand or—in this case—spent coffee grounds to “read” the observable patterns in search of hidden meanings that reveal the future. The word tasse, is the French word for cup. After a guest finishes a cup of Turkish coffee, the reader places the saucer upside down on top of the cup. Sometimes the reader will rotate the cup several times before inverting the cup and spilling the grounds onto the saucer. The reader looks for symbols in the valleys, hills, scatterings, and shapes in the grounds and equates what is seen with future events. Turkish Coffee Coffee Around the World: YEMEN A most popular type of coffee in Yemen is Ginger Coffee. It consists of mixing boiled water with finely powdered coffee, sugar, and ground ginger in an Ibrik (a one-handled pot used to make coffee) or a small saucepan. Sometimes cinnamon or a pod of cardamon is added. Another common beverage is qishr, a hot drink made from the dried, ground berry husks of the coffee plant. The tea is dark red with a sweet taste. Qishr is also enjoyed in Bolivia, and the dried coffee cherries can sometimes be found in the U. S. 3⁄4 cup cold water 1 1⁄2 teaspoons sugar 3 tablespoons fresh ground medium roast coffee In a cezve (a Turkish word for an ibrik coffee pot), mix all ingredients together, stirring with a spoon. Put cezve over low heat for 2-3 minutes or until a foam forms on top of mixture. (Do not stir mixture while over heat.) Wait until the mixture is just about to overflow and then take off heat. Divide the mixture into two cups and briefly place cezve back on heat. Pour coffee into the cups down the side of the cup so that the foam is not disturbed. (Coffee grains will settle at bottom of cups.) 45 46 Knowing Beans About Coffee Beverages & Desserts Brazilian Coffee 1/3 cup unsweetened cocoa 1 teaspoon ground cinnamon 1 teaspoon salt 1 (14 oz.) can sweetened condensed milk 1 1/3 cups Classic Roast Coffee 5 cups water Mix cocoa, cinnamon and salt in saucepan. Add sweetened condensed milk and mix until completely combined. Stir in coffee and water slowly and heat until it’s just about ready to boil, then take off heat. Pour into individual cups, top with cinnamon and serve immediately. Coffee Layer Cake 8oz butter, softened 1 cup powdered sugar 6 eggs, lightly beaten 2 cups self-rising flour, sifted 4 teaspoons baking powder Coffee Icing 2oz butter, softened 3/4 cup powdered sugar, sifted 1/2 teaspoon ground cinnamon 2 teaspoons instant coffee powder dissolved in 2 teaspoons hot water, cooled Liqueur Cream 1 tablespoon Tia Maria Liqueur 1/2 cup heavy cream, whipped Place butter and sugar in a food processor and process until creamy. Add eggs, flour and baking powder and process until all ingredients are combined. Spoon batter into two greased and lined 8in cake pans and bake at 325° for 30-35 minutes or until golden. Turn onto a wire rack to cool. Note: Layers of light sponge sandwiched together with a liqueur cream and topped with a coffee icing. All this cake needs is a wonderful cup of coffee to accompany it. Coffee Around the World: SOUTH AMERICA Countries on this continent produce the majority of coffee beans in the world. They weren’t the first—coffee came to them after it had already appeared in Africa, Arabia, Europe, and the Far East. Colombian and Brazillian coffee is famous. Santos is known best and is produced from the first plants that arrived in Brazil which were brought by a Jesuit priest in 1758. Colombia contributes about 12 per cent of world-wide consumption. Best known areas are Medellin, Armenia, and Manizales where heavy body, rich flavor, and balanced acidity are prized. Other fine coffees come from the region of Bogota. The highest quality is supremo, followed by excelso. Coffee Fact The world’s largest coffee producer is Brazil with over 3,970 million coffee trees. Colombia comes in second with around two-thirds of Brazil’s production. Yield: makes an 8in layer cake 47 48 Knowing Beans About Coffee Beverages & Desserts Mexican Coffee with Chocolate and Cinnamon Cinnamon Latte - Without an espresso machine 6 cups water 1⁄2 cup ground dark roast coffee 2 cinnamon sticks 1 cup half and half 1/3 cup chocolate syrup 1⁄4 cup packed dark brown sugar (or to taste) whipped cream ground cinnamon 3⁄4 cup espresso or other dark roast coffee 1 cinnamon stick, broken into pieces 3 cups water 11⁄4 cups milk or cream 3 teaspoons sugar, (or to taste) ground cinnamon or nutmeg Place water in drip coffee maker. Place coffee and cinnamon sticks in coffee filter. Combine half and half, chocolate syrup, brown sugar and vanilla in coffee pot. Place coffee pot with cream mixture in coffee maker. Brew coffee. Heat milk and sugar in small saucepan until steaming. Pour sweetened milk in blender and blend at high speed until foamy, about 15 seconds. Pour coffee into mugs, then add milk. Spoon milk foam on top. Sprinkle with cinnamon or nutmeg before serving. Place espresso and cinnamon stick in filter basket of drip coffee pot. Brew coffee with water. Variation: Add a clove, star anise, cardamom or any favorite spice to filter basket with cinnamon. Pour coffee into mugs. Top with whipped cream. Sprinkle with cinnamon. Yield: 10 servings Coffee Ice Cubes - Add to iced coffee drinks or chocolate milk 1 1⁄2 cups double strength brewed, French roast coffee (or any favorite coffee) chilled Pour coffee into clean ice cube tray. Freeze until solid. Place coffee cubes in re-sealable plastic bag and place in freezer. Variation: Creamy Coffee Ice Cubes Blend one can of sweetened Evaporated Milk with coffee (above). Fill ice cube trays and follow instructions for Coffee Ice Cubes. Coffee Fact Crema is a golden-browish foam that covers a freshly brewed cup of espresso. It is only made by a high-pressured method of extraction. While many agree that making a good cup of espresso is an art within itself, latte art refers to patterns made in the foam topping espresso drinks. 49 50 Knowing Beans About Coffee Beverages & Desserts Coffee and Chocolate Coffee and chocolate begin as plants, both contain caffeine, and they both come from beans that are dried and roasted. The similarity ends there, but the complexity of flavor each imparts to the other when combined is stunning. Adding coffee to chocolate pudding seems to turn it into chocolate mousse--the ordinary into the extraordinary. The taste is deeper and richer. This isn’t a new idea. Having a little chocolate with your coffee, or a little coffee with your chocolate has been a flavor sensation in beverages, foods, and desserts all over the world for centuries. Iced Coffee Pie 7 oz plain chocolate cookies, crushed 4 oz melted butter 4 cups vanilla ice cream, softened 2 teaspoons instant coffee powder dissolved in 4 teaspoons hot water, cooled 6 1/2 oz dark chocolate 3 1/2 oz sugar 1/2 cup evaporated milk 2 oz pecans or walnuts, chopped Combine cookies and butter in a bowl, then press over the base of a greased shallow dish. Mix ice cream and coffee mixture in a bowl. Spoon over base and place in freezer. Place chocolate, sugar and milk in a saucepan and cook over a low heat, stirring, until chocolate melts and mixture is smooth. Stir in pecans or walnuts and cool. Pour over coffee filling and freeze until firm. Yield: serves 6 Pots de Crème 2 cups milk 3 1/2 oz dark chocolate, chopped 2 egg yolks 3 tablespoons sugar 2 tablespoons coffee liqueur (optional) Combine milk and chocolate in a saucepan over moderate heat, stir until chocolate is dissolved. Beat egg yolks and sugar in a bowl until thick and creamy. With motor running, slowly pour in chocolate mixture. Add liqueur (if using), mix well. Divide mixture among small heatproof ramekins and place in a deep baking dish filled 3/4 way up with water. Bake at 350° for 45 minutes. Yield: serves 6 51 52 Knowing Beans About Coffee Beverages & Desserts Chocolate Mocha Cake 6 oz dark chocolate, broken into small pieces 4 eggs, separated 1⁄2 cup granulated sugar 6 oz unsalted butter, softened and cut into pieces 2 tablespoons strong black coffee 1⁄2 cup plain flour, sifted Chocolate Glaze 6 1⁄2 oz dark chocolate, broken into small pieces 3 1⁄2 oz unsalted butter 2 tablespoons water Place chocolate in top of saucepan with double boiler and heat over simmering water for 5 minutes, or until chocolate melts. Remove top pan from heat and stir until smooth. Set aside to cool. Place egg yolks and sugar in a bowl and beat until pale and fluffy. Add butter and beat mixture until creamy. Add coffee and chocolate and continue beating mixture until combined. Sift flour over mixture and fold in lightly. Beat egg whites until soft peaks form. Lightly fold egg-white mixture into chocolate mixture. Pour into a greased and lined 8in-round cake pan and bake at 325° for 30 minutes, or until firm to touch. Turn off oven and cool cake in oven with door ajar. Remove from pan and refrigerate for 2 hours or overnight. To make glaze, place chocolate, butter and water in top of a double boiler and heat over simmering water until chocolate and butter melt. Remove top pan from heat and stir ingredients to combine. Set aside to cool. Remove cake from refrigerator and place on a wire rack. Place on a tray and pour glaze over cake, smoothing it over edges and onto sides with a spatula. Leave until completely set. Transfer cake to a flat serving platter and cut into slices to serve. Yield: serves 8 Coffee Meringues 3/4 cup raw sugar 3 tablespoons water 1 egg white 1 teaspoon white vinegar 2 teaspoons cornflour 2 teaspoons coffee extract Place sugar and water in a small saucepan , over medium heat, stirring until sugar dissolves. Bring to a boil for 1-2 minutes. Brush any sugar grains from sides of pan with a wet pastry brush. Beat egg white until stiff peaks form. Continue beating while pouring in hot syrup in a thin stream, a little at a time. Beat until meringue is think. Fold in vinegar, cornflour and coffee extract. Place mixture in a large piping bag fitted with a fluted tube. Pipe 1 1/2 inch stars onto greased and lines oven trays. Bake at 280° for one hour or until firm and dry. Cool in oven with door ajar. Note: Who would believe that these delicious morsels are free of fat and cholesterol? They are perfect to serve with coffee. Yield: 30 meringues 53 54 Knowing Beans About Coffee Beverages & Desserts Pairing Chocolate with Coffee The classic blend of chocolate and coffee is a fabled aphrodisiac. Caffeine in coffee enlivens us making us more alert and attentive, while chocolate mellows the effects of the coffee with feelings of euphoria, actually mimicking the experience of physical attraction and love. A tip to remember for pairing coffee with chocolate is: the richer the chocolate, the darker the coffee roast. Suggested combinations: The mild flavor of white chocolate is best combined with Colombian, Costa Rican and Yemeni Coffee. Milk chocolates are enhanced by Colombian, Kenyan, Sumatran, Yemeni, Ethiopian and Kona coffees. The richness of dark chocolates is balanced by Espresso, Indonesian, Brazilian, Ethiopian, and full bodied dark roasts. Chocolate dipped fruit is even more flavorful with the strong character of African coffees such as Kenyan, Tanzanian and Ethiopian. Dark chocolate brownies and full bodied coffees from Indonesia and Guatemala go hand in hand. Fluffy Chocolate Mousse 2 oz butter 3 1/2 oz dark chocolate 1 teaspoon orange zest 1 tablespoon coffee liqueur (optional) 3 eggs, separated 1/4 cup warm water 3 tablespoons sugar 2 tablespoons cream, whipped Melt butter and chocolate in a bowl over simmering water, stirring constantly. Cool to room temperature. Stir in orange zest and liqueur (if using). Beat egg yolks and water with an electric mixer until light and fluffy, about 5 minutes. Fold into chocolate mixture until combined. Beat egg whites with sugar until stiff peaks form. Fold into chocolate mixture. Pour into serving glasses and refrigerate for 2 hours. Decorate with cream. Yield: serves 4 Chocolate Soufflé 1 oz cornstarch 1 oz ground almonds 1⁄4 cup low fat milk 1 tablespoon strong black coffee 2 1⁄2 oz dark chocolate, broken into pieces 2 teaspoons superfine sugar 2 eggs yolks 1 tablespoon coffee-flavored liqueur 4 egg whites 1 tablespoon brown sugar 1 tablespoon powdered sugar, sifted Sift cornstarch and almonds together into a bowl and make a well in the center. Set aside. Place milk and coffee in a saucepan and bring to a boil over medium heat. Slowly whisk milk mixture into almond mixture until smooth. Return mixture to saucepan and bring to a boil over medium heat, stirring constantly. Remove pan from heat. Stir chocolate and superfine sugar into mixture and continue stirring until chocolate melts. Whisk in egg yolks and liqueur, cover, set aside and keep warm. Place egg whites in a bowl and beat until soft peaks form. Gradually beat in brown sugar and continue beating until stiff peaks form. Whisk the egg white mixture one-third at a time into the chocolate mixture. Pour mixture into a greased 8 in soufflé dish and bake at 350°F for 20 minutes or until well risen. Sprinkle with powdered sugar and serve immediately. Yield: serves 6 55 56 Knowing Beans About Coffee Especially for Entertaining Especially for Entertaining Cold Drink Coffee Bar On a long, cloth-covered table, arrange garnishes in an assortment of unusual bowls, baskets, cream pitchers or relish plates. Fill a very large bowl with crushed ice, and “bury” serving glasses or mugs upside down. Put out ice cream scoops, long-handled spoons and straws, coasters and napkins. Place ice cream cartons on a bed of ice in a freezer chest, and brew several different coffees ahead of time and chill. At serving time, put coffees in carafes or pitchers. For card-playing afternoons or summer Sunday get-togethers, have on hand: Ice creams: Chocolate mint Coffee Vanilla Raspberry Banana Chocolate Butter Pecan, etc. Liqueurs: Amaretto Cherry Heering Cognac Fruit Brandies Crème de Menthe Grand Marnier Kahlua Garnishes: Whipped cream, chocolate shavings, nuts, cherries, nutmeg, fresh berries, cinnamon, peppermint candy canes, fancy chocolate “straws,” circles of whole orange, pineapple spears, etc. For each drink, put 1-2 scoops ice cream (vary flavors) and 2 tablespoons liquer in tall glass or mug. Fill with coffee and garnish as desired. For non-alcoholic drinks, substitute 1/8 teaspoon of flavor extract for liqueur (see Appendix for list, or use what you have on hand). Affogato Espresso Bar Have on hand: Demitasse cups and spoons Mini ice cream scoops Ice creams: Chocolate chip Fruit sherbets Strawberry Italian ices Pistachio Assorted brewed double-strength coffees, hot or chilled. A few hours in advance, brew coffees. If desired, chill them in small glass pitchers or carafes. If you wish to serve them hot, store freshly brewed coffees in thermal jugs. Label the coffee containers. To serve, place a tiny scoop of ice cream in each demitasse cup, then pour coffee over it. Enjoy! 57 58 Knowing Beans About Coffee Especially for Entertaining Coffee Around the World: N. AMERICA We’ve come a long way since a cup of coffee cost 5 cents some decades ago. Whether in diners, bus terminals, or at truck-stops, the same watery brew was served from percolators and prevalent Bunn coffeemakers. It was cheap, plentiful, hot, and mostly fresh; fresh perhaps because the restaurants were busy and the coffee pots emptied quickly. During those times, offices and factories didn’t offer their workers free coffee. People took actual coffee breaks, either hurrying to the drug store counter next door or pouring from the thermos they brought from home. Hot Drink Coffee Bar Cover and decorate your table. Arrange a variety of coffee cups–mugs, demitasse, café au lait–at one end. If you have an electric espresso machine, set it up on the table, or borrow a hot plate for your stove-top espresso maker.* Fill a silver, crystal, or earthenware pitcher with fresh water. Use small, colorful baskets to hold an assortment of whole coffee beans–including some decaffeinated–(label if desired), and place on the table in a circle with your coffee grinder in the middle, and one or more coffee measures close by. On a silver tray place a selection of bottles of liqueurs, and a jigger or two for measuring, and set up some liqueur glasses and brandy snifters (just in case). A vacuum pitcher of hot, bubbly milk (or a saucepan of milk kept hot on the stove) should be available. Arrange a cream pitcher and sugar bowl–use lumps of sugar for a change– sugar tongs, and demitasse and teaspoons on a small wooden tray so it can be passed around if necessary. In the U. S., immigrants brought their coffee “styles” from the old country. There is no national coffee; it is one thing in New York and another in Michigan still another in Texas. Evidence exists of a Café Americano, but that is not a term that translates to all areas. The name is said to have been coined by U. S. soldiers in Europe during World War II, where they attempted to emulate the coffee at home by adding more hot water to a shot or two of espresso. Specialty coffee purveyors dot the landscape of America. We know we can get our favorite coffee drink, made just the way we like it by visiting a brand-named establishment. But we also look for new tastes that are unique to a certain city or area. Tourists know that in Louisiana you drink coffee with chicory. In New York, if you order your morning coffee at a busy deli, in a flash you’ll be holding a cup with cream and sugar - a “regular” in other words. Go to the Ferry Building in San Francisco, and drip coffee–often made one cup at a time–is the only way to go. Even within a city, coffee styles vary depending upon the ethnicity of the neighborhood’s residents. These days, employees expect to have access to coffee or tea or hot chocolate at work. Indeed some businesses offer elaborate refreshments to their workers. Over 450,000,000 cups of coffee are consumed in the USA every day! Choose some unusual ways to present garnishes (see Cold Drink Coffee Bar). If desired, save a place on the table for your blender ( make coffee ice cubes ahead and place in an ice bucket) so you can offer a cold drink alternative. Have guests select and grind their own coffee beans, and show them how to brew the coffee. As they wait, suggest some hot drink combinations: Demitasse espresso with a lemon twist Demitasse with liqueur added or on the side Café au lait–half espresso/half hot milk, sugar to taste Café au lait with liqueur Cappuccino–half espresso/half hot milk, whipped cream and cinnamon, sugar to taste, etc. As always, flavor extracts can be substituted for liqueurs (see Liqueurs and Extract Substitutions in Appendix). *If you don’t have an espresso coffee maker, brew extra strong coffee a little ahead of time and hold in one or more vacuum pitchers. Coffee Fact During the American Civil War the Union soldiers were issued eight pounds of ground roasted coffee as part of their personal ration of one hundred pounds of food. 59 60 Knowing Beans About Coffee Coffee and Your Health Chicory You may have had a type of chicory in a salad but you probably think of it more as it relates to coffee. It is the roots of the common chicory plant that are chopped up, dried, and then ground to a powder. It is a coffee additive, and was also used as a coffee substitute when times were tough. Then, people made chicory “coffee”: no coffee, just chicory in a simple infusion with water that looked (intensely dark) and tasted (full-bodied) like coffee. It was soothing, inexpensive, and thought to have some nutritional value, as well.. In better times–going back almost to the earliest days of coffee–it was added to ground coffee as a filler and flavor enhancer. Brewed coffee with chicory is intensely dark and satisfying to coffee drinkers all over the world. Coffee and Your Health Can drinking coffee be good for you? We all know a cup of coffee makes you more alert and too much coffee can give you the jitters. Always be sure to ask your doctor for his opinion concerning what is best for your personal health. However what does the latest scientific research suggest? In a study published recently, scientists at the University of California found that people over sixty-five drinking coffee at least five times a week, reduced their memory loss by up to 20 percent compared to those who did not drink coffee at all. New research from the University of Utah shows coffee may play a role in lowering the risk of oral and pharynx cancer. A 13-year study of 40,000 people in Holland found two to four cups of coffee a day cuts the risk of heart disease by 20 percent. A Harvard Medical school study suggests that coffee may be able to slow down cancers of the prostate. It found that the heaviest coffee drinkers had 60% less risk of aggressive tumors than men who did not drink coffee at all. According to a study by the Karolinska Institute in Stockholm, women drinking at least two cups of coffee a day may have less risk of endometrial cancer. Caffeine is an ingredient in many common products: coffee, tea, cola, chocolate, even over-the-counter pain medications. Risk and benefit claims abound on the effect of coffee on the consumer. Some point to its high antioxidant levels and what might be positive effects on some common diseases. Others warn about cholesterol and sleeplessness. Most agree that it’s best not to drink it if you’re pregnant. Gone is the worry about coffee stunting a child’s growth. Perhaps the best approach is moderation and alert eyes and ears as the subject continues to be studied. 61 62 Knowing Beans About Coffee Where It’s Grown Where It’s Grown The following countries grow an excellent variety of arabica coffees that are sold through specialty coffee and teas retailers as well as fine food sections of major department and grocery stores. Like many international commodities, availability varies according to prevailing economic conditions. South America Brazil Santos is an excellent, medium bodied coffee. This sweet, widely used coffee is often found in blends. Except for Santos, most of the coffee grown in Brazil is arabica, which is used in commercial blends. Columbia Supremo and Excelso are two top grades of this most famous coffee. Flavor is creamy, full-bodied with a satisfying aroma. Venezuela Low in acid, this light-bodied coffee is widely used in blends. Often referred to as Maracaibo. Central America Mexico Coatepec, Oaxaca Pluma, Altura (grown over 4,000 ft.) are all excellent, fragrant, light-bodied, with a brisk snap that is pleasing to the palate. Guatemala Antigua and Coban are excellent choices. Taste is sharp and spicy, full-bodied, and good acidity. A favorite among those who work in the coffee industry. Costa Rica Tarrazu and others labeled Strictly Hard Bean are tops. A medium-bodied coffee with tangy aroma offers cup after cup of complete satisfaction. This coffee offers taste to match its wonderful aroma. The Caribbean Jamaica Blue Mountain is the most expensive coffee in the world, and is available both pure and blended. Referred to as the “champagne of coffees,” the taste is mild, extremely smooth, almost sweet. Two other excellent coffees from Jamaica are High Grown and Prime Washed; both may be marketed under different names. Asia Java Spicy, pungent aroma that offers a smooth, rich taste with low acidity. A partner with Mocha from Yemen or a fine Ethiopian coffee often marketed as a “mocha or mocca.” Timor Rich, heavy body, the taste is definitely for the discerning palate. Sumatra Heavy, fully body with slightly herbal aroma. Celebes Kalossi offers a rich aromatic full-bodied cup with relatively low acid. An impressive coffee to serve dinner guests. Yemen Mocha is the rare coffee associated with this region in Saudi Arabia. Mocha is named after a port from where it used to be exported. However, today, Mocha coffee is exported from Aden, another port in Yemen. Mocha is rich with a distinctive, fragrant aroma. Contrary to assumption, this coffee does not taste like chocolate. United States Hawaii Kona, the only coffee grown in the United States is mellow and smooth with a nutty aftertaste. Its medium body makes it easy to enjoy cup after cup. Kona is probably the most fragrant of all coffees and is available in 100% Kona as well as Kona blends. Africa Kenya AA is the best. It is mellow, with a decisive character and definite flavor. Tazmania When you think of African coffee, this one offers the characteristic winy after-taste that makes this wonderful bean so memorable. Kilimanjaro is one of the best. Ethiopia Harrar offers the exotic, sharp, earthy qualities so satisfying to connoisseurs. When Yemen Mocha is not available, this coffee is substituted in the classic Mocha-Java blend. 63 64 Knowing Beans About Coffee Index Coffee Recipes Basic Coffee Concentrate ..................................... 15 Brazilian Coffee ..................................................... 46 Café Au Lait .......................................................... 27 Café Caribe ........................................................... 33 Café Latte ............................................................. 26 Camper’s Java ....................................................... 32 Cinnamon Latte .................................................... 49 Choco-Mocha Smoothie ....................................... 40 Coffee Cream ........................................................ 36 Coffee Ice Cream Soda ........................................ 41 Coffee Ice Cubes .................................................. 48 Coffee Viennese .................................................... 30 Cold Process Coffee ............................................. 18 Easy Espresso & Cappuccino ................................. 28 French Coffee ....................................................... 35 Frozen Vanilla Cappuccino ................................... 40 Gingerbread Syrup ................................................ 27 Hot Buttered Coffee ............................................ 32 Irish Cream ........................................................... 37 Italian Coffee ......................................................... 28 Jamaican Eggnog ................................................... 33 Le Café Francais ................................................... 35 Mexican Coffee with Chocolate & Cinnamon ......... 48 Mocha Cream ....................................................... 39 Planters Coffee ..................................................... 32 Turkish Coffee ....................................................... 45 Coffee Around the World Coffee Around the World: Austria ......................... 30 Coffee Around the World: Caribbean ................... 33 Coffee Around the World: England ....................... 25 Coffee Around the World: France ......................... 35 Coffee Around the World: Germany ..................... 43 Coffee Around the World: Italy ............................. 29 Coffee Around the World: North America ............ 59 Coffee Around the World: South America ............ 46 Coffee Around the World: Turkey ........................ 19 Coffee Around the World: Yemen ........................ 44