Gourmet Coffee Chatter

The summer heat is here and getting your daily requirement of gourmet coffee is a little more difficult. There’s always iced coffee, but the expense can be daunting in these tough economic times. So why not make iced coffee at home? Here’s a recipe found on ehow.com to save some money and make your own.

Standard Iced Coffee

• Brew a pot of fresh coffee using 2 tablespoons of dark-roasted ground gourmet coffee per cup.
• Transfer the hot coffee to a carafe or pitcher.
• Let the coffee stand at room temperature for 3 to 5 hours, or refrigerate it until cold, about 1 1/2 to 3 hours.
• Fill a tall glass with ice cubes.
• Pour the chilled coffee into the glass.
• Stir the coffee to equalize its temperature. Add milk if you like.

While dark roasted coffee is recommended, try experimenting with your favorite blend or single origin coffee.

You may have to add additional sweetener to your liking.

If the coffee is not completely chilled make sure you are using a plastic cup as the change in temperature can crack a glass cup.

Until next time – happy brewing.

So you’ve got some flavored coffee syrup floating around. What else can you use it for?

There are a wide range of possibilities:

• Coffee, of course.
• Teas and Lattes
• Coffee drinks such as Mochas and Cappuccinos
• Cocktails such as Mojitos, Daiquiris and Martinis
• Smoothies
• Shaved Ice drinks
• Flavoring for food recipes

Until next time, happy brewing.

This recipe won’t do anything for cafe frappé purists, but it sure sounds delicious. The source for this recipe is the Ghiradelli.com.

Frappe Classico – Almond Mocha

1 Cup Ice
½ Cup Milk (fat-free)
¼ Cup Frappe Classico – Double Chocolate or Classic White frappe mix
1-2 oz. Espresso*
1 oz. Almond syrup

Mix together in a blender and enjoy. Garnish for some added presentation wow.

(*Double-strength coffee can be substituted for espresso.)

Hot weather is coming and a steaming hot cup of discount gourmet coffee may not be your first preference of drink choices. The heat shouldn’t stop you from enjoying coffee. This coffee au lait recipe provides a cool coffee choice for your summer time refreshment.

Ingredients:

• 2 1/4 cups gourmet coffee, cold
• 2 cups milk
• 2 cups crushed ice

Preparation:

Blend all ingredients until frothy. Serve over ice.

Source: About.com

For the unleaded crowd try decaf coffee. And for more variety try adding coffee flavor syrup(s) of your choice or use a flavored coffee of your choice.

Until next time, happy brewing.

The weather is warm and the local fair is packed, you look around and you see the shaved ice stand. It’s delicious and hits the spot. Maybe even one of the highlights of the day if you don’t count winning the giant stuffed teddy bear.

Bring some of that memory to your home every day with the creative use of coffee syrups. It’s pretty simple. All you need is ice, coffee syrup and a garnish.

Take 5 ounces of shaved ice and shape it in a cup in a peaking cone shape. Then drizzle 1 ounce of your choice of coffee syrup over the ice. Come up with your own flavor combinations. Add a garnish if you like. Enjoy.

Here’s a coffee recipe that uses decaffeinated coffee. The source for this recipe is the Kraft Foods website.

Prep Time

10 min

Yields:

6 servings, 3/4 cup each

Ingredients

• 6 Tbsp. decaffeinated coffee, any variety
• 1/2 cup caramel ice cream topping
• 4-1/2 cups cold water

Directions:

PLACE coffee in filter in brew basket of coffee maker. Place topping in empty pot of coffee maker.

ADD water to coffee maker; brew. When brewing is complete, stir until well blended.

While the coffee purist would object loudly to the idea, there are many who enjoy their coffee flavored. Coffee houses now serve any number of drinks calling for “x” pumps of coffee syrup.

The nice thing about coffee syrups is their flexibility in the kitchen. Sure you can flavor coffee drinks, but what about sodas? Create your own Cherry Coke – or whatever flavor cola you desire.

Along the same lines, just create your own soda called an Italian soda. Get some sparkling water and your favorite coffee syrup. Bingo! A flavored carbonated beverage that is only limited by the number of coffee syrups you have on hand and your imagination. Add some cream or milk and you get a Cremosa for much less than what the coffee house will charge.

Coffee syrups can also be used in baking, cocktails, and whatever you can imagine needs flavoring.

Experiment. You can never know what flavor combinations will work until you try them.

Until next time – happy brewing.

The source for this recipe is the excellent book by Corby Kummer titled The Joy of Coffee. Hope you enjoy.

Ingredients

• 3 large eggs, separated
• ½ cup plus 2 tablespoons sugar
• 1 envelope unflavored gelatin
• ¼ cup plus 2 tablespoons Kahlua or other coffee liqueur
• 2/3 cup strong brewed coffee or Italian Espresso
• Dash of salt
• 2 cups heavy cream

Directions:

1. In a large bowl, with an electric mixer, beat the egg yolks on medium speed, adding the ½ cup of sugar gradually until the mixture is pale yellow, about 2 minutes.
2. Sprinkle the gelatin over the ¼ cup coffee liqueur in a small bowl and let stand to soften, 5 to 10 minutes.
3. Heat the coffee in a small saucepan; do not let boil. Whisk the coffee into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, just until it simmers. Add the gelatin mix­ture and stir until thoroughly blended and dissolved. Set aside until cool and slightly thickened, stirring occasionally.
4. With an electric mixer, beat the egg whites with the salt until soft peaks form. Slowly beat in the remaining 2 tablespoons sugar.
5. Using the same beaters, whip the cream with the remaining 2 table­spoons coffee liqueur until soft but distinct peaks form.
6. Fold the meringue and the whipped cream alternately into the coffee mixture, beginning and ending with the cream. Spoon into dessert dishes, cover and chill thoroughly, at least 4 hours or overnight.

Yield: 6 servings.

Until next time, happy brewing!

In 1957, a Greek representative of the Nestlé corporation lacking hot water for his cup of instant coffee used cold water and a shaker to mix his coffee on his break. This happy accident birthed the first Café Frappé. Fast forward and add a few additional ingredients and you have a national Greek drink that has spread to other countries and across the Atlantic to the U.S.

Greek frappés start with a spoonful of instant coffee (spray dried is preferred), mixed with water, sugar and sometimes milk. These ingredients are mixed vigorously in a cocktail shaker. Ice is added, although there is strong disagreement whether you add it before or after shaking. The result is a cool coffee drink with a frothy foam head.

Several companies have created packaged frappe mix. Add ice and coffee, then shake.

While instant coffee is traditional, espresso coffee is often substituted. Experiment, your taste buds will tell you what works for you.

A winter chill may still hang in the air, but spring will soon be here. Here’s a recipe to try out during the first warm spring day.

Cinnamon Caramel Coffee

Ingredients:

• 6 tbs ground gourmet coffee
• 1/2 tsp cinnamon
• 1/2 cup caramel dessert syrup

Preparation:

Add the cinnamon before brewing to give this recipe spicy touch. You’ll need to stir well to blend in the caramel syrup.

Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is.

As an alternative to flavoring syrup try coffee flavoring syrup.

Source: www.coffeetea.about.com

Happy Brewing!