Photographic art is still art.
I saw this and loved it.
Source: Pintrest (lost the link, if it’s yours, let me know and I will add it)
Some people drink it straight, some on the rocks, some make a Brown Cow with milk.
But there are many cocktails that you can experiment with.
Mix it with Amaretto and cream.
Try a Mudslide with vodka and Bailey’s Irsih Cream.
Add Cuarenta y Tres .
Add it to coffee for a hot winter drink.
Make a Kahlua Bushwacker with Malibu rum, coconut milk, dark rum and creme de cacau; top up with milk and ice.
Kahlua Root Beer Float, add root beer and vanilla icecream.
A Kahlua Mai Tai made with vodka and fresh lime, pineapple and orange juice.
Want to get fancy? Kahlua Marshmellow Shots. Toast marshmellows, hollow out and add Kahlua.
The Milky Way add Frangelico liqueur, Bourbon and same quantity milk.
White Russian, add fresh cream and ice.
Monte Cristo – Trple Sec, cup of coffee, whipped cream, chocolate shavings and orange zest.
And… don’t forget to celebrate:
Happy National Kahlua Day
on 27th February.
I haven’t added recipes, or links, if you need them, maybe you shouldn’t go near the cicktail cabinet.
Black Chocolate Stout
from Brooklyn Breweries.
Read a great review on Blood, Stout & Tears
Single Origin Coffee Aged in a Pinot Noir Barrel? Only in PortlandI know, I know. We’re all thinking the same thing. Portland found one more thing they could infuse with booze? This time, a beautiful single origin coffee from El Salvador, aged in an oak Pinot Noir barrel? Sure. But think again: beyond gimmick and Portlandianism, to a subtle, thoughtfully conceived coffee roasted by Southeast Portland roaster Water Avenue Coffee, balanced and still very much a coffee beverage.
Water Avenue partner and roaster Brandon Smyth came to the unusual idea—coffee beers are sometimes aged in oak barrels, but not coffee coffees—through winemaking.
“A long while back, when I was still roasting at Stumptown, I was making my own wine. And you can either go out and buy a barrel, which is pretty expensive, or you can add oak powder to wine. And I was making a red wine and I was tasting it before and after I put the oak in there, and what I expected was the oak to tasty oaky, to taste woody. But it actually brought out a bunch of berry, fruit flavor! So I thought, oh man, that’d be cool to try that with some coffee.”
Smyth originally dropped the oak experiment on some Sumatran coffee beans, post-roasting, and found the final brew fruity and “more burly” but overall a bit extreme. His next move was to try aging green, unroasted coffee beans for a short time in a barrel used for making red wine. But it’s not as easy to find a good used wine barrel as you might think—Smyth says one vintner was “so confused by what I was asking and what I was planning to do with it that he thought I was a crackpot.” But when he finally came into possession of a decommissioned Pinot Noir barrel from Oregon vintners Crowley Wines, he knew he just had to use the right coffee. “I opened it up and it just smelled amazing,” Smyth said. “Like cherries.”
Luckily, Water Avenue already had a coffee called El Manzano from El Salvador in their repertoire—a coffee with whose farm they’ve had an ongoing relationship, and which offers flavors of apple, dark berries, caramel and chocolate, while still maintaining a sunny acidity. It’s also a pulp natural processed coffee, meaning the freshly harvested coffee undergoes its drying period with the fruit’s mucilage still on the bean, which can result in sweeter and fruitier flavor in the cup.
“I thought, it’s a pulp natural, and the fruit flavor it had had a lot of red apple to it,” said Smyth. “There’s a certain crispness to it that I felt if you were going to add anything to it, that clarity of that coffee would only bring it out more. The barrel’s not going to cover anything up that would actually be detrimental to the flavor,” said the roaster.
“To me, those fruits that come out, the cherry from the barrel work really well with the red apple from the Manzano. I also feel like having a little bit of pulp helps the coffee absorb the flavor. Pulp naturals age really well, they have a lot of that pectin on the bean that helps protect them from the environment.”
And the results are vivid: a balanced coffee whose intrinsic apple and cocoa flavors and the delicate oak and cherry additions exist in harmonious parallel. You can separate them out in your brain—but in a way that is more likely to surprise and make you rethink tasting than anything else.
Water Avenue has already gone through 300 pounds of the 13-day-aged coffee beans, and they expect to be able to age another 500 pounds before they think the barrel flavor will begin to fade—then again, Smyth doesn’t really know when that will happen, because he’s never tried this before. What’s next?
“I know a guy down here who’s a cooper making cedar barrels, so we’re going to do a cedar one which might be interesting. I don’t want to get too far into it because, while it’s interesting and it’s fun, I’d like to have one thing going on, or all of the sudden, are we flavoring coffee? Is it just manufacturing it, or a certain kind of gimmick,” mused Smyth. “I don’t want to get too weird.”
About the author: Liz Clayton
Source: Serious Eats
Rummaging through my google box this morning I discovered cold brewed coffee, which piqued my interest.
Reblogged from Brewed Daily
What is cold brewed coffee?
Cold brewed is a coffee term that has been popping up more and more frequently, even though there are plenty of cafes – including the chain Seattle’s Best – that have been offering up cold brewed coffee for quite some time now.
Cold brewed coffee is just what it sounds like: coffee that is brewed cold, not hot. To make it, ground coffee beans are placed in cool water and left to sit in a cool place for around 12 hours to brew.
Cold brewing produces a milder and sweeter cup of coffee than simply refrigerating coffee that is brewed hot. You don’t get the harsher, more bitter notes of coffee that are often brought out after chilling hot-brewed coffee. Cold brewed coffee will keep very well for several days in the refrigerator after it has been made, and it is easy to make a big batch and keep it on hand.
As with regular coffee, you will want to experiment with the ratio of coffee grounds to water to get a concentration that you like, but err on the side of using too much coffee. Not only are you not rising adding bitterness to your drink by doing this, but you can always water down a cold-brewed coffee concentrate with a bit of extra water before serving if it is too strong.
Hmmm, have to try that.
NEVER let a man make the morning coffee!
London coffee-house (1668) for the consumption of coffee, tea and sherbet.
Source: A World Elsewhere
Can’t remember where I got this from…
It’s a photo, but it’s still art, I love it.
Every home should have one
Sorry, couldn’t find a bigger one.
The Arab world has given birth to many thinkers and many inventions – among them the three-course meal, alcohol and coffee. The best coffee bean is still known as Arabica, but it’s come a long way from the Muslim mystics who treasured it centuries ago, to the chains that line our high streets.
Think coffee, and you probably think of an Italian espresso, a French cafe au lait, or an American double grande latte with cinnamon.
Perhaps you learned at school that the USA became a nation of coffee drinkers because of the excise duty King George placed on tea? Today ubiquitous chains like Starbucks, Cafe Nero and Costa grace every international airport, and follow the now much humbler Nescafe as symbols of globalisation.
Coffee is produced in hot climates like Latin America, sub-Saharan Africa, Vietnam and Indonesia, and you could be forgiven if you thought it is a product from the New World like tobacco and chocolate. After all, all three became popular in Europe at more or less the same time, in the 16th and 17th Centuries.
In fact, coffee comes from the highland areas of the countries at the southern end of the Red Sea – Yemen and Ethiopia.
Although a beverage made from the wild coffee plant seems to have been first drunk by a legendary shepherd on the Ethiopian plateau, the earliest cultivation of coffee was in Yemen and Yemenis gave it the Arabic name qahwa, from which our words coffee and cafe both derive.
Qahwa originally meant wine, and Sufi mystics in Yemen used coffee as an aid to concentration and even spiritual intoxication when they chanted the name of God.
By 1414, it was known in Mecca and in the early 1500s was spreading to Egypt from the Yemeni port of Mocha. It was still associated with Sufis, and a cluster of coffee houses grew up in Cairo around the religious university of the Azhar. They also opened in Syria, especially in the cosmopolitan city of Aleppo, and then in Istanbul, the capital of the vast Ottoman Turkish Empire, in 1554.
In Mecca, Cairo and Istanbul attempts were made to ban it by religious authorities. Learned shaykhs discussed whether the effects of coffee were similar to those of alcohol, and some remarked that passing round the coffee pot had something in common with the circulation of a pitcher of wine, a drink forbidden in Islam.
Coffee houses were a new institution in which men met together to talk, listen to poets and play games like chess and backgammon. They became a focus for intellectual life and could be seen as an implicit rival to the mosque as a meeting place.
Some scholars opined that the coffee house was “even worse than the wine room”, and the authorities noted how these places could easily become dens of sedition. However, all attempts at banning coffee failed, even though the death penalty was used during the reign of Murad IV (1623-40). The religious scholars eventually came to a sensible consensus that coffee was, in principle, permissible.
Coffee spread to Europe by two routes – from the Ottoman Empire, and by sea from the original coffee port of Mocha.
Both the English and Dutch East India Companies were major purchasers at Mocha in the early 17th Century, and their cargoes were brought home via the Cape of Good Hope or exported to India and beyond. They seem, however, to have only taken a fraction of Yemeni coffee production – as the rest went north to the rest of the Middle East.
Coffee also arrived in Europe through trade across the Mediterranean and was carried by the Turkish armies as they marched up the Danube. As in the Middle East, the coffee house became a place for men to talk, read, share their opinions on the issues of the day and play games.
Another similarity was that they could harbour gatherings for subversive elements. Charles II denounced them in 1675 as “places where the disaffected met, and spread scandalous reports concerning the conduct of His Majesty and his Ministers”.
A century later Procope, the famous Parisian coffee house, had such habitues as Marat, Danton and Robespierre who conspired together there during the Revolution.
At first, coffee had been viewed with suspicion in Europe as a Muslim drink, but around 1600 Pope Clement VIII is reported to have so enjoyed a cup that he said it would be wrong to permit Muslims to monopolise it, and that it should therefore be baptised.
Austrian coffee drinking is said to have received a big boost when the Turkish siege of Vienna in 1683 was broken, and the European victors captured huge coffee supplies from the vanquished.
Perhaps that is why, to this day, coffee is served in Vienna with a glass of water – just like the tiny cups of powerful Turkish coffee with its heavy sediment in Istanbul, Damascus or Cairo. Is this just a coincidence, or a long forgotten cultural borrowing?
The beverage we call “Turkish coffee” is actually a partial misnomer, as Turkey is just one of the countries where it is drunk. In Greece they call it “Greek coffee”, although Egyptians, Lebanese, Syrians, Palestinians, Jordanians and others do not seem to care overmuch about the name.
Roasted, this bean contains notes of blackcurrant, clove, vanilla, chocolate and nuts, all of which make great flavour companions
Coffee and beef
Caffeinated red meat. Something to serve your most militantly health-conscious friends. Why not add a garnish of lit cigarettes? Coffee is used in the southern US as a marinade or rub for meat. It’s also been spotted in fancier restaurants, perhaps because there’s a well-reported flavour overlap between roasted coffee and cooked beef. But my experience suggests it’s a shotgun wedding. I tried a coffee marinade on a steak and found it gave the meat an overpoweringly gamey flavour. Best to keep these at least one course apart at dinner.
Coffee and blackcurrant
A mysteriously good pairing that often crops up in wine-tasting notes. Once vinified, the rare Lagrein black grape, native to the Italian Alps, captures both flavours. I encountered them in Haute-Savoie in a heavenly vacherin glacé: layers of meringue, blackcurrant sorbet, whipped cream and coffee ice-cream with a sprinkling of toasted almonds. It’s in the running for the most delicious sweet thing I’ve ever put in my mouth. The coffee flavour had the fresh fragrance of just-ground beans and the blackcurrant had that hint of muskiness that processed fruit can’t help but lose by oversweetening. Worth trying in a variant of pavlova (coffee-flavoured meringue with cream and a blackcurrant compote), or even blackcurrant jam in a coffee gateau.
Coffee and hazelnut If you find yourself at an ice-cream parlour in France or Italy and you suffer an attack of selection anxiety, remember: coffee and hazelnut, coffee and hazelnut, coffee and hazelnut.
Coffee and orange
Breakfast companions. San Matteo of Sicily makes a heavenly orange and coffee marmalade. I once had burnt orange and coffee ice-cream, bitter as a custody battle, but resolved by the sweetness of the cream. Orange and coffee tiramisu is nicer than it sounds.
You could make it with this recipe for orange and coffee-bean liqueur. I rather like the way, with marvellously arbitrary bossiness, it calls for exactly 44 coffee beans. To begin, take a large orange and make 44 slits in it. Put a coffee bean in each. It will now look like a medieval weapon, or tribal fetish. Put 44 sugar cubes in a jar. Position the orange on top and pour over 500ml brandy, rum or vodka. Leave it to steep for 44 days, then squeeze the juice out of the orange, mix it back into the alcohol, strain and pour into a sterilised bottle.
Alternatively, put the concoction somewhere dark and cool, forget it’s there, find it covered in dust something like 444 days later, try it sceptically, and realise it’s absolutely delicious without the addition of the juice. Perfectly balanced, not too sweet, and with a complex lingering flavour, it’s as good at rounding off a day as an orange is at starting one.
Coffee and chocolate
Forget hot drinks. Coffee and chocolate work much better in mousses, truffles and cakes. Or use them as uncredited flavour boosters. A little coffee flavour in chocolate dishes can make them taste more chocolatey, and vice versa.
Coffee and cinnamon
Cinnamon has the strength and sweetness to round out coffee flavours in baking. In cafes in Mexico they sometimes give you a stick of cinnamon to stir your coffee. Tastes good and saves on the washing up.
Karen Eland is an Oklahoma artist who not only drinks coffee but uses it as paint; and she doesn’t stop there she takes it a step further by adding the unexpected into classic masterpieces such as Michelangelo, Matisse and Picasso. How? – She adds a cup of coffee!
If somebody had asked me yesterday about Vietnamese coffee, I would have blinked more than twice and wondered if they were pulling my leg.
Today I read an article in The Guardian, that Vietnam does indeed produce coffee, and is only second to Brazil in world production.
The French colonials introduced coffee there in 1857, so it’s not new. Despite many ups and downs including a 1900s glut of poor quality beans and then the Vietnam war and the scorched earth policy, the industry has recovered. There are many concerns of an environmental nature, but you can read about those on the link above.
And you can try the recipe on Cà phê sũa dá – Vietnamese Iced Coffee my post from yesterday.
So you can see that indeed Vietnamese coffee is not an oxymoron.
Did you hear about the new four food groups?
Pizza, Coffee, Chocolate and Wine.