Making Your Own Gourmet Coffee Drinks - Mathew Tekulsky - Cocktails - Reduced Size.pdf
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1
YOUR OWN
I
Moebr.,
LI
P
and
More!
I 1
I
Contents
I
Hot Drinks Made
with Espresso
Introduction
9
Cold Drinks Made
with Brewed Coffee
The Various Coffee Renns
You Can Use
I I
Storing Your Coffee Beans
I3
Cold Drinks Made
with Espresso
Tips for Making the Best
Cup of Coffee
15
Gourmet Coffee
Drinks with
L'
IQUO~
73
A Word About Filters
I6
Grinding Coffee the
Right Way
I6
Direatory
(19
Methods for Brewing Coffee
17
Where to Get Coffee
89
I
Steaming Milk Properlj
I
Wbere to Get Equipment
I
20
I
(
Coffee Organizations
I d
A Note on Ingredients
2
I
Hot Drinks Made
with Brewed Coffee
Arabian and Turkish coffeehouses of the sixteenth centuy, on
through ?he e.%plo.wn of London's coffeehouses
in
the sarenteenth
cmtuv, citizens of the world have
been
brought together
by
their
shared low of
this tasty and
uplifting bever-
age,
as
well
as
the chmming
fiendendr
e
g,
0
-
of like-minded
Even tkougb
coffeehousesex-
hied in Colo-
nial
America,
it
wasn't until af
ter the Boston
Tea Party that coffee really became the national drid-wbicb it
ha5
remained -since.
8e
In thepastfmp,bow-, tthere
has been
a
dramatic increase in thehepopularity of specialty coffe
shop in the United States. Whereas people
were
once just inter-
ested in having
a
strmd7i-d cup of coffw,
mu1
t& not onlv
enjqv
a regular
-0
or
cappwcino
at the coffw
bar,
ti@re ako
companionship
ordering ;gecialy dnn& wfth names such
as
@puccim
Roy-
The Various Coffee Beans
You Can Use
ale, Espresro con Pannq Mochaccim, andLatre MacMo.
And
it&-e wine connoisseurs, they
are
choosing coffee
beans
for
home
me
with such
names
as
Colombian Supremo, Ethiopian
Hawar, Kona, andJamaican Blue Mountain.
Various
;gecialtJj
coffee
shops
also
haw
tkir
own
holm bid,or they
may
cnll
a
certain blend
Gazebo,
Andes
Blend,
or
Swedish
Supreme.
@
e
-
Before we start making dr hould learn a little bit about
the wious beans you can use, the type of equipment available
for making coffee, and a few other useful tips that will help you
do such things as keep your coffee fresh, grind the beans for
maximum usability, steam your milk properly for cappuccinos,
and prepare your iced coffee the right way.
Coffee comes from the seed of a coffee plant, which is pro-
cessed and then roasted according to various specifications. The
best coffee in the world comes from the Coffea arabica plant,
which grows at high altitudes throughout the equatorial regions
of the world.
With
this
book.
9
you will not
to
brew
a
great
only learn how
cup
of gourmet
coffee
at
home,
-
using a variey
of techniques,
I I
-
Originally discovered growing wild in Ethiopia in ancient
times, this plant
was
taken to Yemen by the
Arabs
and cultivated
there as early as the sixth century. In the early 1700s, the Dutch
began cultivating descendam of these original plants in Java, and
from that time on, the cultivation of the
C.
mabica plant spread
to many areas of Central America, South America, and Africa.
Another species of coffee plant, Coffm robma, is also grown
commercially (primarily in Africa), but this plant is used mostly
for the lower grades of coffee that are on the market today.
Depending on where in the world your coffee is grown-
from Indonesia to Central and South America, to Africa and the
Middle East-it will have its own distinct taste and body. Coffee
from Java, for instance, is earthy tasting and full-bodied, while
beans from Costa Rica produce a lighter, more
tangy
cup of cof-
fee. Columbian and Brazilian coffees are more middle-of-the-
you
will ako
dfscover how
to incorporate
-
mwrrwl
many of tk
L
most delicious
gourmet coffee drinl,
.rJw,
,,d
being setzed in
the
best +ial@
coffee shops around
the
counn?, today.
And
you will learn how
to make many traditional coffw drinks hat
haw
been
popular
6
included here, you will
probably
want to
qwiment
on your
own
with dzflerent ingredients, depending on your own
mes.
You
may
em
come up with afew
nau
gourmet coffke
drinks!
In addition, once you
have
nied the reapes
I
o
this coffee i?Uo
for generatiom,
'
coffee produces a darker brown bean and an almost burnt (yet
tangy)
taste. The darkest roast (called espresso, Italian,or French)
has a dark brown to almost black color and a burnt to charcoaly
taste.
Coffee beans
can
also be blended desired effects.
The combination of Mocha (a mild bean from Yemen) and Java,
for instance, has become synonymous with the coffee drink itself.
Other blends use a variety of different-tastingbeans from various
parts of the world, along with a variety of roasts. Hence, an excel-
lent morning-coffee blend might include a majority of Viennese-
rated beans, along with half as much Mocha and a little bit of
espresso roast just to spice things up.
A
good after-dinner blend,
on the other hand, might include 50 percent Mocha-Java along
with 25 percent each of Colombian and Costa Rican.
The proliferation of specialty coffee shops over the last few
years has produced another new trend-that of flavored coffee
road types, providing a mild taste that can easily be blended with
other beans. Coffee from
Kenya,
on the other hand,
has
a strong,
winy taste.
Indeed, coffee from various regions of the same country will
have its own unique flavor, depending on such factors as altitude,
rainfall, and soil quality-and coffee from different plantations
within the same region will even taste different from each other.
Therefore, today's specialty coffee wholesalers and retailers send
coffee tasters all over the world in search of the best-tasting coffee
crop from each region.
After the green coffee beans are
shipped
to the United States,
they
must be roasted. This involves heating the beans at around
400°F.
for about
5
to
15
minutes (depending on the temperature),
while rotating them in large bins.
Most beans are light or medium roasted, producing a light-
or medium-brown color and mild taste. Viennese or dark-roasted
beans. Thus, you'll find
names
such as Vanilla Nut, Chocolate
Almond, and Irish Cream labeling bags of spetially weighed and
packaged coffees at your local shop (or you can order them by
mail from the sources listed in the directory at the end of this
book). Of course, you
can
always add flavorings or extracts to
regular unflavored coffee after it's brewed,
as
the recipes that
follow will indicate. Conversely, you may wish to use flavored
coffees in any of the following recipes, being careful not to mix
tastes that don't
go
together well.
In recent years, the quality of decaffeinated coffee has been
rising significantly-at least on the gourmet level. Whereas
in
the
past, lower-quality beans were commonly used for decaffeinated
varieties, today there is no reason why you can't find a good-
tasting decaffeinated coffee at a specialty coEee shop or else-
where.
There are two basic types of decaffeination processes: one
uses a solvent (most commonly methylene chloride) that clings
to the caffeine and is then flushed away; another (the Swiss water
process) uses repeated flushings of water to wash away the caf-
feine. The first process is generally acknowledged to produce a
better-tasting cup of coffee (with virtually no chemical residue),
while the Swiss water process is becoming increasingly popular
because it uses no chemicals.
our
Coffee Beans
e*
Since coffee is a perishable food item,
it
is important to store
your coffee beans properly before using them,
if
you want to
make the best cup of coffee possible with the beans that you have.
In order to make the highestquality
cup
of coffee,
it
is best
-
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