Wednesday, August 4, 2010
How to spot a Coffee Addict
This is a great little pic I found that I found amusing about coffee addicts. Thought it would be great for a laugh, hope you get a kick out of it, lol.
Sunday, August 1, 2010
Coffee Chocolate Mousse Recipe
Coffee Chocolate Mousse Recipe
Recipe by LifeStyle FOOD
This quick and easy dessert recipe is perfect for a dinner party.
Serves 6
Ingredients
- 125g good quality dark chocolate, broken up
- 1 tablespoon strong black coffee
- 4 eggs, separated
- 1 teaspoon rum or vanilla (optional)
Method
- Melt the chocolate with the coffee in a heat-proof bowl suspended over a pot of simmering water (don’t let the bowl touch the water). Stir until smooth.
- Remove from the heat and gently stir in the egg yolks one by one, being careful to combine.
- Beat the egg whites until soft peaks form.
- Gently fold 1/3 of the egg yolks in to the chocolate mix and then fold in the rest of the whites.
- Spoon into ramekin or wine glass and refrigerate for 4 hours or overnight.
- Tip – when you are ready to serve top with a little whipped cream and some grated chocolate.
Friday, July 30, 2010
Which Coffee is the Best
I actually pinched this from another website so I cant take credit for this write up explaining the differences between blends etc. Visit www.thejavapress.com/coffee-articles.php for great updates about coffee & coffee related products.
Everyone has different tastes. Strong, weak. Dark, light. How do you know, then, what is the best coffee?
Most coffee is made from one of two types of beans – Arabica and Robusta. Arabica is considered a high quality coffee bean and produces almost 75 to 80 percent of the world's coffee. Robusta has a much lower quality of beans and produces 20 percent of the world's coffee. The primary growing areas for coffee are Africa, South America or the Pacific. Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, or acidity.
Roasting coffee transforms green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by changing the beans in color, taste, smell, and density. As the bean absorbs heat, the color shifts to yellow and then to varying shades of brown. During the later stages of roasting, oils appear on the surface of the bean, making it shiny. The roast will continue to darken until it is removed from the heat source. If roasted lighter, you will be better able to taste the flavors created in the bean by the soil and weather conditions in the location where it was grown. Coffee beans from famous regions like Java, Kenya, Hawaiian Kona, and Jamaican Blue Mountain are usually roasted lightly so their signature characteristics dominate the flavor. As the beans darken to a deep brown, the origin flavors of the bean are overpowered by the flavors created by the roasting process itself. In darker roasts, the roast flavor is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.
And, let’s not forget the importance of brewing. Fresh roasted coffee is essential to a great cup of coffee. Purchasing whole bean coffee and grinding them as close to brewing as possible will give you the best tasting brew. Clean machines and quality water also will be important in how your coffee will taste.
All of the above factors contribute to how a coffee tastes: beans, regions, growers, roasting and brewing. No wonder there are so many different varieties and opinions. So what is the best? The answer is that it depends on your taste. Here are some helpful guidelines:
Everyone has different tastes. Strong, weak. Dark, light. How do you know, then, what is the best coffee?
Most coffee is made from one of two types of beans – Arabica and Robusta. Arabica is considered a high quality coffee bean and produces almost 75 to 80 percent of the world's coffee. Robusta has a much lower quality of beans and produces 20 percent of the world's coffee. The primary growing areas for coffee are Africa, South America or the Pacific. Beans from different countries or regions can usually be distinguished by differences in flavor, aroma, body, or acidity.
Roasting coffee transforms green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by changing the beans in color, taste, smell, and density. As the bean absorbs heat, the color shifts to yellow and then to varying shades of brown. During the later stages of roasting, oils appear on the surface of the bean, making it shiny. The roast will continue to darken until it is removed from the heat source. If roasted lighter, you will be better able to taste the flavors created in the bean by the soil and weather conditions in the location where it was grown. Coffee beans from famous regions like Java, Kenya, Hawaiian Kona, and Jamaican Blue Mountain are usually roasted lightly so their signature characteristics dominate the flavor. As the beans darken to a deep brown, the origin flavors of the bean are overpowered by the flavors created by the roasting process itself. In darker roasts, the roast flavor is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.
And, let’s not forget the importance of brewing. Fresh roasted coffee is essential to a great cup of coffee. Purchasing whole bean coffee and grinding them as close to brewing as possible will give you the best tasting brew. Clean machines and quality water also will be important in how your coffee will taste.
All of the above factors contribute to how a coffee tastes: beans, regions, growers, roasting and brewing. No wonder there are so many different varieties and opinions. So what is the best? The answer is that it depends on your taste. Here are some helpful guidelines:
1. Dark Roasts. Dark roasted coffee is exactly what it sounds like – it is coffee that is roasted longer so it tends to be darker, smokier flavored and sometimes spicy. If you are the type of coffee drinker that loves a deep, dark, and rich roast, look for names such as French, Espresso or Italian roasts. Some French roasts also can be classified as medium to dark roasts.
2. Medium Roasts. These roasts are typically complex, full flavored and with balanced acidity. Usually referred to a Viennese, American or City roast, this is the most preferred of all of the roasts, especially in the U.S. You will also find most Breakfast Blends in the category.
3. Light Roasts. Lightly roasted coffee has more caffeine but less taste and body than the above roasts. They sometimes will also be called American but are more commonly known as New England or Cinnamon roasts.
The bottom line is that no one can tell you what coffee is the best except for you. Some people swear by Kona coffee, produced in the Hawaiian islands, or by Jamaican Blue Mountain. Some people prefer the African or European blends. However, there are many different producers, roasters and retailers out there with a wide variety of roasts and blends for you to try. All you can do is experiment and choose which one is the best for you.
- Rachel Nielson
A Smart Buyer's Guide to Commercial Espresso Machines
Coffee has always been regarded as a standard when it comes to beverages. It is always a pleasure to have a warm frothy latte at the start of every day to help us liven up as we head for work or whatever our daily routine might be. It is not surprising then that a great number of full service coffee shops and mini stalls have sprouted catering to people who crave for this rich brown, stimulating drink. This, in turn, brought about a need for commercial espresso machines, and manufacturers are meeting the demand by turning out hundreds of these regularly.
The coffee maker market is now brimming with espresso machines that are being mass-produced, and this has bred confusion among café business owners wanting to make the right choice. First thing in the minds of these entrepreneurs is, of course, to pick the least expensive machine model so as not to hurt their initial budgets. However, keeping down the costs is not always the smartest choice. Looking at the situation more closely, it is important to bear some important things in mind.
First, it is imperative to have knowledge of what actually makes an excellent coffee beverage. Two things readily come to mind - water and coffee beans. Water comprises up to about 98 percent of a coffee drink. It stands to reason then that you should refrain from running tap water into your machine. Some commercial espresso machines have integrated filters that make water clearer and purer, and there are other types that have big water tanks that treat the water, yielding the likes of aerated or spring water. Coffee beans, on the other hand, come in many different assortments and flavors. However, if you are going to use them with your espresso machine, you need to make sure you are getting only finely ground coffee beans.
Your next concern will have to do with minimizing the time that your customers will have to wait until their coffee is served. The most common commercial espresso systems have one or two shot coffee dispensers. Obviously, the latter should cost you more, but if you are truly mindful of not ever testing your customers' patience, going with two-shot kind would be the more sensible choice. In addition, it would help to further speed up the process if you pick those types that have superior steam levels from the steam rod.
Finally, you should take into account how easy to use, maintain and repair your machine will be. A concern for good hygiene dictates that your espresso system must be a cinch to clean even while being used on a daily basis. Oils and grinds can accumulate and become musty over time, and not being able to check this may result in the coffee you serve tasting off and nasty. In addition, maintenance should be minimal despite continuous usage. You would not want to hurt your business budget by incurring servicing costs every now and then, so you definitely should consider a commercial espresso machine that is known for its durability, as well as possesses all the above mentioned qualities. This should help ensure that your coffee shop is running trouble-free, so that you can confidently focus on other important aspects of your business.
The coffee maker market is now brimming with espresso machines that are being mass-produced, and this has bred confusion among café business owners wanting to make the right choice. First thing in the minds of these entrepreneurs is, of course, to pick the least expensive machine model so as not to hurt their initial budgets. However, keeping down the costs is not always the smartest choice. Looking at the situation more closely, it is important to bear some important things in mind.
First, it is imperative to have knowledge of what actually makes an excellent coffee beverage. Two things readily come to mind - water and coffee beans. Water comprises up to about 98 percent of a coffee drink. It stands to reason then that you should refrain from running tap water into your machine. Some commercial espresso machines have integrated filters that make water clearer and purer, and there are other types that have big water tanks that treat the water, yielding the likes of aerated or spring water. Coffee beans, on the other hand, come in many different assortments and flavors. However, if you are going to use them with your espresso machine, you need to make sure you are getting only finely ground coffee beans.
Your next concern will have to do with minimizing the time that your customers will have to wait until their coffee is served. The most common commercial espresso systems have one or two shot coffee dispensers. Obviously, the latter should cost you more, but if you are truly mindful of not ever testing your customers' patience, going with two-shot kind would be the more sensible choice. In addition, it would help to further speed up the process if you pick those types that have superior steam levels from the steam rod.
Finally, you should take into account how easy to use, maintain and repair your machine will be. A concern for good hygiene dictates that your espresso system must be a cinch to clean even while being used on a daily basis. Oils and grinds can accumulate and become musty over time, and not being able to check this may result in the coffee you serve tasting off and nasty. In addition, maintenance should be minimal despite continuous usage. You would not want to hurt your business budget by incurring servicing costs every now and then, so you definitely should consider a commercial espresso machine that is known for its durability, as well as possesses all the above mentioned qualities. This should help ensure that your coffee shop is running trouble-free, so that you can confidently focus on other important aspects of your business.
Buying an espresso machine for a luxury gift is a new and interesting way to give a gift. Don't forget to compliment the espresso machines with great coffee mugs.
Article Source: http://EzineArticles.com/?expert=Lei_White
Tuesday, July 27, 2010
Cappuccino Fudge Cheesecake Recipe
Here is something you can indulge yourself in while having your coffee, below is how to make it:
Ingredients:
Crust:
- 1 9-ounce box chocolate wafer cookies
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
Ingredients:
Crust:
- 1 9-ounce box chocolate wafer cookies
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
Recipe For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
Add butter and processes until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter spring form pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
Add butter and processes until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter spring form pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
Ganache:
- 1-1/2 cups whipping cream
- 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
- 1-1/2 cups whipping cream
- 20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
Recipe For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth.
Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth.
Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
Filling:
- 4 8-ounce packages cream cheese, room temperature
- 1-1/3 cups sugar
- 2 tablespoons all purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs
- 4 8-ounce packages cream cheese, room temperature
- 1-1/3 cups sugar
- 2 tablespoons all purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs
Recipe For filling:
Position rack in middle of oven and preheat to 350°F. Using electric mixer beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
Position rack in middle of oven and preheat to 350°F. Using electric mixer beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
Topping:
- 1-1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Espresso coffee beans (optional)
- 1-1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- Espresso coffee beans (optional)
Recipe For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours.
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours.
This delicious cappuccino fudge cheesecake can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.
For this recipe & more visit www.javaqueen.com/coffee-cheesecake.php these desserts will definitely be a hit the next time you have friends over for some cake & coffee.
Latte Artist
The fella in the video named Zac demonstrates his skills in showing his creative streak on this latte, enjoy. :)
Coffee Art
Yep you read it right, coffee art. Saw this video on youtube & just had to share it, this guy makes coffee seem like an art form & it looks awesome. Personally Id just want to snatch the cup off him & start drinking, lol. But if you have an artistic streak this just may appeal to you.
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