Monday, Jan 5, 2009

The Perfect cup of Coffee

Preparing a good cup of coffee should be easy - you're simply combining ground beans with water until the brew is drinkable. The variations in technique are, however, infinite and the quality depends on sure-handed knowledge. There are, however, a number of rules that you can apply to almost any method of making coffee. If you follow these rules you will ensure that a consistently good cup of coffee is made:

1. Make sure that any equipment you are using is thoroughly cleaned. Leftover residue, oils and grounds will leave strange flavors in your brew. Ideally, you should clean your coffee maker thoroughly at least once a week with a mixture of water and vinegar to remove the oils.
2. Buy and start with fresh, quality coffee beans. No matter how good the coffee is, if it is stale it will be very flat.
3. 98% of a cup of coffee is water. Bad water means bad coffee. Use fresh, clear water to prepare your coffee (bottled water is best--also will prevent any hard water residue from building up on your coffee maker).
4. Always grind your coffee, if possible, immediately before brewing. This will give a fresh taste and avoid bitter or stale flavors in the coffee.
5. Make sure that the grind of the coffee that you are using matches your method and taste.
6. Use the right amount of coffee. The most common mistake often made is that not using enough coffee, resulting in a thin cup that lacks depth of flavor, and does not have the distinctive qualities that help make each coffee unique. A good rule of thumb to make an excellent cup is 2 level tablespoons for each 6oz cup of coffee. For non-coffee drinkers this is strong, but everyone should start from this point, then make adjustments to your taste.
7. Coffee should be brewed "just off the boil", between 195 to 200° F (95-98°C). If the coffee is brewed with boiling water, delicate flavors will be lost. If the water is not hot enough you will not extract all of the flavor from the coffee, ending up with a thinner cup.
8. Warm your cup before pouring the coffee in; this keeps the coffee hot longer.
9. Before serving, stir the coffee. Heavier oils and inconsistent extraction will cause differences in the consistency of the coffee.
10. If you are making more than you intend to drink, store the coffee in a quality thermos. Leaving the brew in the coffee warmer will slowly destroy its flavor.
11. Drink your coffee freshly brewed. Never reheat coffee, or let it sit on a warmer for more than 20 minutes. At best, it will taste dull and stale; at worst, it will develop a bitter, acrid flavor.
12. When warming milk for latte or cappuccino, steam the milk to 150°-170° F. 180° F and above will burn the milk. The lower the fat content of the milk, the more foam you will get. (Coffee terms--Breve is made with half and half, skinny is made with 

Coffee beans are naturally sweet in flavor and that distinctive bitterness comes from extraction when hot water is added. As a general rule, the longer the coffee is brewed the more bitter the taste - as caffeine is extracted last of all. Prior to this there is an acidic flavor, which is why coffee made too quickly tastes thin and sour.

Recipes (* my favorite)

THE BASIC RECIPES

Caffè Latte Add steamed milk (150°-170° F) to a freshly drawn shot of espresso. Finish with a quarter inch of foamed milk. NOTE: Some like to add the shot of espresso last (this makes it a Macchiato--my personal favorite). Pour slowly into the center of the cup. If desired, sprinkle with chocolate or cinnamon.

Capuccino Add steamed milk (150°-170° F) to a freshly drawn shot of espresso. Finish with a 2-3 inchs of foamed milk. 

Caffé Mocha Start with a long pour of mocha syrup to thoroughly coat the bottom of the cup (Starbucks' mocha is available for sale through their retail stores, or online). Follow with a shot of espresso and then add steamed milk (150°-170° F). Crown with a generous scoop of whipped cream and lightly sprinkle with sweet ground cocoa or mocha syrup.

Cafe Americano Start with espresso and add hot water 195 to 200° F. You can add sugar and cream like a brewed cup.

THE FANCY STUFF

 Coffee Soda Adds a nice sparkle to your coffee.

 Pour coffee over ice and add carbonated water. Garnish.

• 1/2 cup coffee
• Ice cubes
• 1/4 carbonated water or cola
• Strip of lemon, lime, or orange peel

Iced Coffee Brew double strength - using twice as much coffee or half as much water. This allows for the heat of the coffee melting the ice cubes. African coffees are really good iced!

Irish Coffee A classic drink made from:

• 1 teaspoon sugar
• 2 tablespoons of Bushmills' Irish Whiskey
• 2/3 cup of coffee
• 1/4 cup of heavy cream, lightly whipped
• 1/2 oz Bailey's
• 3/4 oz Frangelica

Place the sugar and whiskey in a glass, add coffee, and stir. Top with whipped cream.

Irish Monk

Fill with coffee and top with whipped cream.

Keoke Coffee

• 1/2 oz brandy
• 1/2 oz Kahlua
• 1/4oz light crème de cacao (or dark)

Vanilla Cloud

• skim milk
• vanilla flavoring
• Equal (tm)
• cinnamon
• deep, hard bean, Colorado chilled Brazilian beans

Begin by preparing a latte as normal, but before steaming the milk, do this: mix half skim milk and half vanilla flavoring until completely blended. Add half of a packet of Equal (tm) to this and then steam. Pour liquid into espresso and then put the thick foam on top. Garnish with a dash of cinnamon.

Viennese Coffee From Vienna's coffeehouses:

• 2 cups coffee, preferably Viennese another dark roast
• 1/2 cup heavy cream, whipped
• Ground cinnamon, nutmeg, or cloves

Pour the coffee into 2 cups and top them off with a large dollop of whipped cream. Sprinkle with cinnamon, nutmeg, or cloves.

Bailey's Irish Cream Coffee
 This drink can sometimes have a jigger of crème de cacao and 1/4 teaspoon of Frangelico added to the glass, depending on the bartender.

• 1 12-ounce wine glass, preheated
• 10 ounces medium roast brewed coffee
• 1 1/2 jiggers Bailey's Original Irish Cream
• 1/4 cup heavy cream, whipped until stiff peaks form
• Ground cinnamon (optional)

Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound of whipped cream and a few dashes of cinnamon if desired.
serves one

Cafe Brulot
 A warming and soothing drink.

• 1 large brandy snifter, preheated
• 1 1/2 jiggers cognac
• 1 teaspoon sugar
• 1 or 2 whole cloves
• 1 stick cinnamon
• 1 strip each of orange and lemon peel
• 10 ounces medium roast brewed coffee
• 1/2 jigger Grand Marnier

Put all ingredients except the coffee and the Grand Marnier in a small saucepan and warm gently over low heat for two minutes, or until the mixture becomes aromatic. Stir in the coffee. Strain into the warm brandy snifter. Stir in the Grand Marnier.
serves one

Cafe Royal
 This very intensely flavored drink is also known as Cafe Gloria.

• 1 12-ounce wine glass, preheated
• 10 ounces French Roast brewed coffee
• 1/2 teaspoon granulated sugar
• 1 cube sugar
• 1 1/2 jiggers brandy

Pour the hot coffee in the heated wine glass. Stir in the half teaspoon of sugar to dissolve. Place the cube of sugar in a small, warmed bowl and add the brandy. Ignite the brandy and immediately pour into the coffee, allowing the flames to burn off the alcohol. Stir into the hot coffee.
serves one

Frangelico Coffee

• 1 12-ounce wine glass, preheated
• 10 ounces full city roast brewed coffee
• 1 1/2 jiggers Frangelico liqueur
• 1/4 cup lightly whipped cream

Pour hot coffee in the heated wine glass and stir in the Frangelico. Top with the whipped cream.
serves one

Chocolate-Hazelnut Coffee
 A creamy blend of rich chocolate and hazelnuts . If you want to make it truly decadent, top with whipped cream and a dusting of cocoa powder.

• 1 12-ounce wine glass, preheated
• 10 ounces medium roast brewed coffee
• 1 jigger Godiva chocolate liqueur
• 1 jigger hazelnut liqueur

Pour hot coffee in the heated wine glass and stir in the two liqueurs.
serves one

Amaretto Coffee

• 1 large brandy snifter, preheated
• 10 ounces medium roast brewed coffee
• 1 1/2 jiggers Amaretto liqueur
• 1/4 cup lightly whipped coffee
• 1/2 teaspoon toasted, sliced almonds (optional)

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired.
serves one

Mexican Coffee
 This drink can also have the added punch of two tablespoons of your favorite tequila, but be prepared for the results: the drink quickly "goes to your head."

• 1 large brandy snifter, preheated
• 10 ounces medium roast brewed coffee (a Mexican or Guatemalan works well)
• 1 1/2 jiggers Kahlua liqueur
• 1/4 cup lightly whipped coffee
• dash of each of ground cinnamon and cocoa powder

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped cream, cinnamon and cocoa powder.
serves one

Cafe Diablo

• 1 12-ounce coffee mug, preheated
• 2 cubes sugar
• 1 1/2 jiggers brandy
• 1/2 jigger Grand Marnier
• 5-8 whole cloves
• 1 strip orange peel
• 1 strip lemon peel
• 8 ounces Kenyan or Sumatran brewed coffee

 This showy drink combines spiced brandy, Grand Marnier, and a strong African roast such as Kenyan or Sumatran. Mason's Restaurant used to create this popular drink tableside, using a saucepan and igniting the brandy before ladling the potent drink into a demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests. The proportions have been changed to accommodate a coffee mug.

Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together.
serves one

Venetian Coffee

• 1 12-ounce wine glass, preheated
• 10 ounces French Roast brewed coffee
• 1 1/2 jigger brandy
• twist of lemon peel

Pour hot coffee in the heated wine glass and stir in the brandy and the lemon peel.
serves one

Cold Drinks

Coffee-Toffee Cooler

 Although it can certainly stand on its own, this drink benefits from the addition of the flavored syrup by adding a nice dimension to the taste. The Columbian and Mexican beans suggested in the recipe have a caramel-like flavor which compliments the toffee in the ice cream.

Place the coffee, ice cream, flavored syrup and mineral water in a blender. Process until smooth and frothy.

 Pour into a chilled, tall glass. Top with whipped cream and toasted almonds. Serves one.

Rainforest Crunch Coffee Shake

 Many of these ingredients come from the rainforest countries of South America. Not only does this drink quench your desire for coffee, it is substantial enough to qualify for a quick and filling snack.

Chill the brown sugar-espresso mixture.

 Place the chilled espresso, banana, brown sugar-espresso mixture, yogurt and cashew butter in a blender. Process until smooth and thick. Add dried mango and Brazil nuts and stir to blend.

 Pour into a tall chilled glass and top with coconut and dust with cocoa powder. Serves one.

Coffee-Mint Frappe

 A faint resemblance to the southern summer cooler, Mint Julep, because of the use of sugar syrup and mint leaves, but much tastier. Fresh mint must be used or the results will be disappointing.

Allow sugar-water mixture to chill thoroughly.

 Place coffee, sugar-water mixture, vanilla extract, heavy cream, frozen yogurt and freshly minced mint leaves in a blender. Process until the mixture is thick and creamy. Pour into a tall, chilled glass with ice and garnish with a sprig of fresh mint and top with the chocolate-coated coffee beans. Serves one.

Raspberry-Mocha Soda

 Raspberries, chocolate and coffee have been incorporated into rich desserts for years. I've taken those addictive ingredients a step farther and put them to good use in this fresh, sparkling drink. Ethiopian beans have been described as exhibiting a fruity, winy taste.

Place all ingredients except the fresh raspberries and cocoa powder in a blender and process until foamy and well-mixed.

 Pour into a chilled, tall glass and stir in the whole raspberries to disperse evenly throughout the shake. Sprinkle with the cocoa powder. Serves one.

Vanilla-Coffee Frostee

Puree all ingredients except the ground coffee beans in a blender until smooth. Pour into a tall, chilled glass and garnish with a dusting of the finely ground coffee beans. Serves one.

Coffee-Almond Fizz

Puree all ingredients except the almonds in a blender until the mixture is smooth and creamy. Pour into a chilled, tall glass or large goblet and garnish with the toasted almonds. Serves one.

ESPRESSO LINGO

latte
espresso with steamed milk

cappuccino
espresso with foamed milk

foamless cappucino
as popular as the 'eggless omelet.' A result of untutored customers complaining, "What's all this foam for, you made this wrong!!!!"

macchiato
espresso marked with small amount of cream

mocha
espresso with steamed chocolate milk

white velvet
espresso with steamed milk and hot liquified white chocolate

eggnog latte
a hideous Christmas drink

breve
any drink made with half and half rather than milk or other semi-skimmed milk as in "breve cappucino," "breve latte," even "breve mocha"

nico
a specialty, served only at Vivace: a macchiato with half and half i.e., a breve macchiato with vanilla, orange, orange peel and cinnamon

mezzo
half americano, half latte

americano
espresso with hot water, tastes like a brewed coffee only better

lungo
a long pulled espresso which defeats the purpose of the ristretto. Creates a bitter, jittery, caffeinated feeling -- i.e., a jittery form of caffeine. Not appreciated by sensitive baristas.

caffe caramel
latte with hot liquified caramel

skinny
a drink made with non-fat milk as in "Tall Skinny Quad Split" (a 12 oz. latte made with four shots of espresso, half full strength, half decaf, and non-fat milk)

tall
a 12 oz. drink

short
an 8 oz. drink

split shot
half decalf, half regular

quad
four shots of espresso

double
two shots of espresso (Note: The Vivace single is always a double unless a half shot or "half dose" is requested.)

ristretto
a restrained or shorter pull, which means a smaller, but sweeter shot

espresso ristretto
straight shot, but it implies the style in which it is created

Italian soda
filtered seltzer water with choice of syrup (strawberry, raspberry, orange, vanilla, etc) with or without cream

latte art
the skill of marking the milky surface of the drinks with hearts or rosettes. Requires special training.

most disgusting drink
half soy, half breve made with caramel or raspberry syrup

barista
the darling, usually highly educated person who stands behind the bar, simultaneously creating the concoctions and offering therapy to customers.

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