Creative Coffee Blends from Around the World

One benefit of drinking a beverage that is both historic and international is the variety of ways you can enjoy it, which is one of the reasons coffee has become so popular today. Just go to a local coffee shop and look at the menu. The flavors, blends and combinations are endless. The Caribbean, Mexican mocha and Cuban cubano are just a few of the many you might find.

The Caribbean is an unusual recipe, but worth the try. Bake a coconut for approximately thirty minutes at 300 degrees Fahrenheit. Then, remove the coconut and allow it to cool. Once cool, crack open the shell and remove the grate and flesh inside. Mix and heat the coconut milk, meat and a half cup of cow’s milk in a pan until it thickens after which you need to remove the granules of coconut which is best done by straining the mixture. Then, mix it with a cup of coffee and enjoy.

The Mexican mocha is a tasty blend of chocolate and coffee, as with any mocha. Add a teaspoon of chocolate syrup and a quarter teaspoon each of nutmeg and cinnamon to a cup of coffee, as well as white sugar to your individual likeness. For an extra bonus, you can add some whipping cream on top, or even mix it in.

The Cuban cubano is enjoyed like tequila. Take it straight and like a shot. Some may prefer to dilute the drink with some hot milk or rum, but adding any more than a tablespoon of milk will ruin the invaluable taste of the cubano drink itself. Go ahead and add rum to taste.

Some other international drinks to enjoy are Turkish, Vietnamese and Viennese.

To make the Viennese, melt an eighth cup of dark chocolate into a sauce pan and stir in a tablespoon of light cream. Once blended, sprinkle some cocoa and cinnamon across the top and enjoy.

Now, the Turkish is a fairly easy recipe, but you will certainly benefit from finding a dzezva pot in which to boil the coffee. Yes, you will need to boil it. Turkish coffee has a very strong flavor. Begin with some finely ground Turkish coffee. Pour one cup water into the dzezva and bring to a boil after adding a half teaspoon of sugar to the pot. Once it reaches a boiling point, remove it from the heat and add one teaspoon of the Turkish coffee. Stir, place it back on the heat and then remove it after you see a layer of foam. Once it has cooled and settled, drink up and enjoy this robust, delicious blend.

The Vietnam is one chilled coffee you do not want to miss. Once you find a Vietnamese coffee press, you are on easy street as that is the challenging part. Now, place the grounds into the press, pour one tablespoon of condensed milk into the bottom of your cup. Pour boiling water over the press. Let it drip, then stir and add ice.

Besides trying out these recipes, your other option is to just travel the world and let the local baristas do the work. Otherwise, it is up to you to use your own espresso maker!

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October 10 2008 | coffee | No Comments »

How to Always Have Fresh Coffee Nearby

Fresh roasted coffee is every coffee drinkers dream. Not every coffee drinker understands the process of how coffee is made, including the roasting process. To understand it a little better lets go through the basics.

Processing

A good coffee always starts with a good bean. This is where coffee starts to differentiate as far as brands are concerned. Some places use processors that will was the beans to remove the fruit of the bean and separate out the different densities of beans. Less dense beans will float to the top where they can be easily removed. Some use a slow dry process. Dry processed beans have a subtle acidity compared to the higher acidity of wet processed beans. The acidity level is what gives coffee its flavor. Without acidity it tastes flat. An important factor of good processing is that it should leave the bean with a good moisture content so that the flavors can develop in the roasting process.

Roasting

Roasting allows the beans to produce levels of acid, aroma and other flavors. The first stage of roasting turns a green bean into a yellow color and creates a smell similar to popcorn. When the next stage is reached, at 338F-392F, the sugar in the beans starts to caramelize. It is important that the sugars caramelize or the coffee will be too sweet once brewed. At 400F the next stage begins and the beans double in size and lighten in weight. The temperature will rise to 428F the bean reduce further in weight and release CO2. At 446F the beans become oily and there is usually a pop sound. This is a critical stage where the beans can be over roasted if the roaster is not careful. The oils and aroma start to boil off and combine with air if this is overdone then the beans will lose flavor and take on a burnt taste. Achieving a balance of bitterness, acidity and other characteristics is the goal in this final stage.

The Perfect Taste

Tasting guides will often use the term body to describe the kinds of proteins and fibers in the final brew of coffee. It refers to how the brew tastes on the roof of the mouth. It is determined by the roasting process. Too light of a roast will be too bitter, while too dark of a roast will take on the aforementioned burnt taste. Neither is considered the perfect roast. It should fall somewhere in the middle with a good balance. The type and brand of espresso maker can make a difference as well.

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August 22 2008 | coffee | No Comments »