Wszystko o Kawie. Making Your Own Gourmet Coffee Drinks - Mathew Tekulsky - Cocktails.pdf - KAWA - nahum777

1 YOUR OWN I

Moebr.,

P and More!

I 1

Contents

Hot Drinks Made

with Espresso

Introduction

Cold Drinks Made

with Brewed Coffee

The Various Coffee Renns

You Can Use

I I

Storing Your Coffee Beans

Cold Drinks Made

with Espresso

Tips for Making the Best

Cup of Coffee

Gourmet Coffee

Drinks with L' IQUO~

A Word About Filters

Grinding Coffee the

Right Way

Direatory

(19

Methods for Brewing Coffee

Where to Get Coffee

I Steaming Milk Properlj

Wbere to Get Equipment

( 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

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

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

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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