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Minggu, 22 Desember 2013
Selasa, 26 November 2013
How to Make an Americano | Perfect Coffee
Recipe:
Grind enough espresso beans for 1 1/2 tbsp. (8.4 g) of espresso grounds. Espresso is traditionally ground very finely, more so than drip coffee.
Make sure your espresso machine has enough water to create steam for the coffee.
Begin heating a pot of water on a stove or in an electric kettle, if your espresso machine does not have an attachment that lets you pour hot water.
Place the espresso grounds in the porte filter and evenly pack the grounds down with an attachment on the espresso machine or the bottom of a spoon. This process is called "tamping." The porte filter looks like a metal cup with a handle.
Secure the porte filter to the espresso machine by placing it flush with the machine and twisting to the right.
Press the on switch on the machine and allow the water to heat up, if there is a separate switch to turn the machine on and start making coffee.
Place a small espresso shot cup underneath the porte filter.
Press or turn the on switch. Wait until the cup is about 2/3 full and turn it off.
Pour the espresso into a coffee mug.
Pour in between 1 and 8 oz. (30 to 235 ml) of hot water from your espresso machine or kettle. This will depend largely upon the strength you desire.
Turn off the espresso machine and enjoy your coffee.
Americano Coffee For Quiet Morning
An Americano coffee is a shot of Espresso coffee infused with hot water. The ratio of water to Espresso is 1:1 (equal amounts). An Americano coffee is as intensive as drip coffee, but has a different flavour.
Another coffee similar to the Americano is the ‘Long Black’ prepared by adding Espresso into hot water (instead of adding hot water into Espresso), which infracts (breaks up) the crema.
Americano Coffee is made then boiling water (about 180 ml) is added in a cup with a shot of Espresso. In Double Americano double-shot of Espresso is used. Ofcourse with water you can create different strengths of coffee. The main difference between Americano and Long Black coffee is crema. Thats why it is important to put hot water into Espresso not ontherwise, because if you put Espresso into hot water the crema will remain, if you put hot water on top of Espresso the will be no crema remaining.
An Americao coffee can be made from all kinds of coffee beans even those which are not associated with Espresso (Ethiopian or Sumatran origins).
There is a story that for the first time the Americano coffee was made in the battlefield of World War II by American soldiers in Europe. They just poured hot water into the coffee they were given. Later this type of coffee became very popular in the USA. Some others believe that Americano was created in Europe or in the United States just as a weaker type of coffee.
Americano Coffee Recipe
Ingredients
Espresso (# of shots as ordered)
Hot Water
Instructions
Extract espresso shot(s) directly into cup.
Fill cup with hot water, leaving enough room for cream if desired and serve.
Buena Vista Cafe - How to make Irish Coffee
Buena Vista Cafe Irish Coffee Recipe:
1. Fill glass with very hot water to pre-heat, then empty.
2. Pour hot coffee into hot glass until it is about three-quarters full. Drop in two cocktail sugar cubes.Pour hot coffee into hot glass until it is about three-quarters full. Drop in two cocktail sugar cubes.
3. Stir until the sugar is thoroughly dissolved.
4. Add full jigger of Irish Whiskey for proper taste and body.
5. Top with a collar of
lightly whipped whipping cream by pouring gently over a spoon.
6. Enjoy it while piping hot.
A Great Morning With Irish Coffee
THE IRISH COFFEE STORY
The historic venture started on the night of November the 10th in 1952. Jack Koeppler, then-owner of the Buena Vista, challenged international travel writer Stanton Delaplane to help re-create a highly touted "Irish Coffee" served at Shannon Airport in Ireland. Intrigued, Stan Accepted Jack’s invitation, and the pair began to experiment immediately.
Throughout the night the two of them stirred and sipped judiciously and eventually acknowledged two recurring problems. The taste was "not quite right," and the cream would not float. Stan’s hopes sank like the cream, but Jack was undaunted. The restaurateur pursued the elusive elixir with religious fervor, even making a pilgrimage overseas to Shannon Airport.
Upon Jack’s return, the experimentation continued. Finally, the perfect-tasting Irish whiskey was selected. Then the problem of the bottom-bent cream was taken to San Francisco’s mayor, a prominent dairy owner. It was discovered that when the cream was aged for 48 hours and frothed to a precise consistency, it would float as delicately as a swan on the surface of Jack’s and Stan’s special nectar.
Success was theirs! With the recipe now mastered, a sparkling clear, six-ounce, heat-treated goblet was chosen as a suitable chalice.
Soon the fame of the Buena Vista’s Irish Coffee spread throughout the land. Today, it’s still the same delicious mixture, and it’s still the same clamorous, cosmopolitan Buena Vista. Both…delightful experiences.
Irish Coffee recipe
1 1/2 oz Irish whiskey
1 tsp brown sugar
6 ozhot coffee
heavy cream
Trivia:
IRISH COFFEE
Irish Coffee: Black coffee, sugar and Irish whiskey topped with whipped cream.
Irish coffee was supposedly created in the early 1950s by Joe Sheridan, a bartender at the Shannon Airport. It was publicized by travel writer Stanton Delaplane after he discovered it during his travels.
The village of Foynes on the southern bank of the Shannon Estuary holds an annual Irish Coffee Festival to celebrate its role as an aviation center during the 1940's era of 'flying boats' and the famous Irish coffee drink invented by chef Joe Sheridan to warm passengers after a long flight. The festival includes the World Irish Coffee Making Championship, parades, fireworks and entertainment.
Jumat, 18 Oktober 2013
Difference between Coffee & Espresso | Perfect Coffee
So, what is the difference between coffee and espresso anyway? This is a question I get all the time. People will come in and want to buy beans and then not get them because they're espresso beans or want to know, if they have an espresso machine at home, they want to know what beans we have that they can use for that. The interesting thing about that is espresso is just the name of a brew method. It's this machine right behind me. You can take any coffee, grind it up, put it in there and you'll get a brewed cup of coffee. So you could take, whether it be a light-roasted Ethiopian coffee, you could make that as espresso, or like a more traditional darker roasted espresso blend. Historically people have used blends for espresso. They are a little bit darker—at least that's the way that they have been roasted. But recently people have been getting more excited about what's called single-origin espresso, which is just taking coffee from one farm, it's not roasted any differently, it's still pretty light, putting it in a grinder, and you get really exciting results. More flavor balanced, more notes. So basically, it's just a method, a method of brewing. Same as Pour-Over, or Mr. Coffee, or whatever else you can make coffee with, that's what espresso is—just a method.
Espresso : Open Your Eyes Wider
Espresso was invented in Italy at the beginning of the 20th century by Luigi Bezzera of Milan who invented a method of making coffee with steam pressure. This method provided a quick way of making a single cup of coffee, "espressly" for one. The original Italian may have meant "pressed coffee", but the meaning also had the connotation of speed.
This new method of making coffee had a disadvantage in that the steam gave a burnt taste to the coffee. It appears that a certain Sr. Cremonese, who worked for a coffee grinder factory developed a screw piston which forced water through the coffee in the 1940's. But it was Gaggia who improved upon the method by finally hitting on a design that incorporated a spring lever piston in 1947. The basic method is quick, and using finely ground coffee is quick but the extraction level is similar to drip coffee, though the amount of water used is less. The result is a coffee that is rich and flavorful. It can be almost syrupy due to the emulsification of the coffee oils that occurs with pressure.
Espresso Recipe:
Ingredients
1/2 cup ground coffee (French or other dark roast)
1-1/2 cups cold water
Directions
Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired. Yield: 4 servings.
Rabu, 18 September 2013
How to Make a Caffe Macchiato | Perfect Coffee
Okay, now I'm going to show you how to make a macchiato, this is one of my favorite espresso drinks. What it is, is just a shot of espresso with a little bit of foam on top. In Italian macchiato means marked, so it's literally just marked with a dollop of foam. However in North American and in other growing coffee traditions, people have used a little bit more milk, like one to two ounces instead of just the traditional dollop on top. So, I'm going to show you something that's half way in between there, which is how I like it, just a shot of espresso and then maybe an ounce of foamy milk. So I'm going to start off with pulling the shot, steaming the milk and then pouring.
Okay, so we have our nice foamy milk and a shot of espresso, now since it's a small drink, what I like to do is stir the shot a little bit. This way it incorporates all the flavors throughout it and when you take your first sip you don't get a bitter first impression. This is also sort of my personal preference for macchiato, many people won't do that, but I definitely recommend trying it out if you're getting a bitter ring right around the first sip. So then we have our foamy milk, then you're just going to pour it in, it's just going to be about an ounce and half. Alright, and that is a macchiato.
Rabu, 11 September 2013
Caffè Macchiato : Friendly Espresso
Caffè Macchiato
Caffè Macchiato (Espresso Macchiato) is usually a double or triple shot of Espresso with a dollop of dense milky foam placed on top to cover the Espresso.
In Italian, Macchiato literally means ‘marked’ or ‘stained (with)’. This coffee is ‘marked’ by a drop of milk, which differentiates Caffè Macchiato from dark Caffè Espresso.
Caffè Machiato has two variants: Caffè Macchiato Freddo (with cold milk) and Caffè Macchiato Caldo (with hot milk). Freddo is good if you are in hurry or can’t wait until your coffee gets to a drinkable temperature.
Espresso Macchiatos (a.k.a. "Caffe Macchiatos") are compact, flavorful drinks consisting of espresso and foamed milk. Once you know how to pull espresso shots and froth milk, you can easily learn how to make Espresso Macchiatos and Latte Macchiatos.
Caffe Machiato Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: One Espresso Macchiato
Ingredients:
1-2 shots of espresso
A dollop of foamed milk with the texture of melted ice cream
Preparation:
In a macchiato cup (about four ounces), top the espresso with a dollop of steamed milk. Serve immediately.
Rabu, 14 Agustus 2013
Cappucino With Someone Special
The history of cappuccino
The cappuccino first came into existence around the beginning of the twentieth century as this was when the espresso machine was invented. It didn't take long for Italians to start adding milk to the espresso and the cappuccino quickly became popular. The early espresso machines were very large and complex machines so this resulted in cafes being created specifically to serve them. This was the start of the modern coffee shop as we know it, a place where people go and sit for hours drinking things like cappuccinos and lattes. Nevertheless they wouldn't really take off in popularity for another few years.
It was in the years just after World War Two that the cappuccino started to really become popular. This was in large part due to the fact that the espresso machines of the period were a lot better than the early ones had been. As a result there were a lot more places that could serve the beverages. It also helped that in the boom years after the war people were more affluent and had more money and time to spend in coffee shop drinking cappuccinos.
The cappuccino remained largely an Italian drink until about the nineteen fifties when the British really took to it. The reason for this is that unlike most other cultures the British had been drinking their coffee with milk for years so this was kind of a natural for them. This huge popularity in Britain did not spread across the Atlantic however and Americans would really not take to them for many years to come.
The popularity of cappuccinos in the US is largely down to a marketing effort by the coffee shops starting the eighties. Up until then a coffee shop in the US was really a place to go for food the only coffee that was served was regular black coffee. A few entrepreneurs saw the popularity of cafes in Europe and decided to bring that to the US. The early attempts were not successful however and as they assessed the reasons for this they came to the realization that it was because these shops were not really the destinations they had been in Europe. In the US people came got a coffee and left, in order to be successful they would have to get people to stay and order more beverages, preferably higher priced ones. As a result they heavily marketed drinks like cappuccinos. The results have obviously been very successful with cafes now on every corner in the US.
Cappucino Recipe
Ingredients:
1 cup skim milk
1 teaspoon sugar
1 1/2 cups strong brewed coffee
Directions:
1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
3) Fill your cup two thirds full with the coffee and top it off with your heated froth.
Minggu, 11 Agustus 2013
How to Make a Cappuccino | Perfect Coffee
Cappuccino Recipe
A cappuccino is traditionally between five and six ounces. You have your shot of espresso, some milk, and then foam on top. Usually it's gonna be in thirds, which is two ounces of espresso, two ounces of milk, two ounces of foam, but somewhere around there is good. Officially, they say between one and two centimeters of foam on top, but there are many different interpretations. So, let's start off by pulling the shot, steaming the milk, and then pouring it. OK, so we have our espresso, we have our milk. Since I've let more air into the milk on this cappuccino we can do a little bit extra texturing, which is just swirling it around. You can give it some side to side shakes to incorporate the foam into the center. Sometimes if you've added just a little bit too much, you can pour about an ounce off the top. All right, now just pour and that is a delicious looking cappuccino.
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