Taste Of Love

COFFEE IS A SYNONYM FOR STARTING OUR DAY, GETTING THE ENERGY IN ORDER TO WORK HARD, AND BEING ABLE TO THINK, TO DREAM COFFEE IS SO MUCH MORE THAN JUST A HOT OR WARM DRINK COFFEE IS FOR THE ADULTS WHO DO THEIR BEST TO BE EFFICIENT AT WORK, BUT ALSO A DRINK THAT RUNS IN THE FAMILY AND CONNECTS INDIVIDUALS

C A F E L A T T E

Gather the ingredients.

Place the water into the boiler of your espresso machine Put the coffee into the portafilter Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.Place a latte cup (or the glass carafe that came with your espresso machine) under the group head and pull the shot for 25 to 30 seconds (Typically, there is a lever, switch, or button to start this process.)Once the shot is pulled, add the flavored syrup, if using.Place the milk into either a glass measuring cup or a small metal pitcher.Insert the steam wand into the container with the milk, just under the surface.Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this Once the milk has foamed to double its size, turn off the steam wand.Use a spoon to retain the microbubbles on top of the steamed milk and pour the bottom 2/3 of the steamed milk into the latte cup.Top the latte with the remaining bubbles by pouring or spooning them onto the drink.Serve and enjoy.

FOR THE ESPRESSO:

1 OUNCE WATER

1 TABLESPOON GROUND DARK ESPRESSO OR FRENCH ROAST COFFEE

1 1/2 FLUID OUNCES (OR 1 SHOT) FLAVORED SIMPLE SYRUP, OPTIONAL

FOR THE FOAMED MILK:

3 OUNCES MILK, OR MORE

FOR THE MAPLE PECAN SYRUP:

1/4 CUP MAPLE SYRUP

1/4 CUP PECAN BUTTER

2 TABLESPOONS BROWN SUGAR, PACKED

1/2 TABLESPOON UNSALTED BUTTER

1/3 CUP HEAVY CREAM

1 TEASPOON PURE VANILLA EXTRACT

FOR THE LATTE:

1 (1 OUNCE) SHOT ESPRESSO

2 TABLESPOONS MAPLE PECAN SYRUP

1/2 CUP STEAMED MILK

DOLLOP STORE BOUGHT OR HOMEMADE

WHIPPED CREAM, FOR GARNISH

CHOPPED TOASTED PECANS, FOR GARNISH

Make the Maple Pecan Syrup

In a small pot, combine the maple syrup, pecan butter, brown sugar, and butter over medium high heat. Cook, stirring, until sugar is completely dissolved, about 2 minutes.Remove syrup from heat and whisk in the heavy cream and vanilla extract. Set aside to cool completely. You'll have enough syrup to make 8 lattes.

Make the Latte

A P L E P E C A N L A T T E

Combine the espresso and 2 tablespoons of the maple pecan syrup in a mug; whisk until well blended. Pour in steamed milk, then top with whipped cream and toasted pecans.

DOPPIO COFFEE

(DOUBLE) ESPRESSO

INGREDIENTS

ESPRESSO

ESPRESSO MAKING

Espresso is a 25 35ml (.85 1.2 ounce [×2 for double]) beverage prepared from 7 9 grams (14 18 grams for a double) of coffee through which clean water of 195° 205°F (90.5° 96.1°C) has been forced at 9 10 atmospheres of pressure, and where the grind of the coffee is such that the brew time is 20 30 seconds. While brewing, the flow of espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick, dark golden crema.

You first need to grind your espresso to a consistency that is going to filter through your machine. This should be a fine grind that gives you a powdery result rather than a medium course grind that is used for Aeropress, Chemex, or other types of coffee pots that require an over the top pout method The use of water pressure is essential to create the best tasting result by being forced out of your machine.

Make two separate amounts that will fit into your portafilter and tamp the contents so they are lightly packed. The rest of the work comes from waiting for your espresso to be extracted. After this is complete you add a new batch of espresso into the portafilter and repeat the same extraction.

If you have a hand pump espresso maker, you’ll need to use several repeated pumps to build up pressure. This not only allows the pressure to build while the espresso is filtering, but it adds a richer crema that gives espresso more character. This technique is what Érik Favre did who traveled through Italy to learn the secrets of what makes espresso taste superior. His hard work and attention to detail (with a little motivation from his Italian wife), led to the invention of the Nespresso machine. When you’re done you simply add sugar or milk to your doppio and then drink right away.

RECIPE INGREDIENTS

HERE’S A LIST OF WHAT YOU NEED:

WHITE CHOCOLATE CHIPS OR WHITE CHOCOLATE MOCHA SAUCE ESPRESSO OR INSTANT ESPRESSO AND HOT WATER

WHOLE MILK, HALF AND HALF, OR SKIM MILK WHIPPED CREAM FOR TOPPING

TWO WAYS TO CREATE THIS DRINK.

Purchase of the white chocolate mocha sauce is the simplest option. You may buy it from Starbucks, World Market, or have Amazon deliver it to your door (Fontana White Chocolate Mocha Sauce ).

Use white chocolate, either in the form of bars or chips, for the second approach. Both are available at your neighbourhood grocery store. You can make the ideal white mocha by gathering milk, whipped cream, and espresso (either instant or normal).

IF YOU ARE USING WHITE CHOCOLATE BARS OR CHIPS:

In a double boiler, melt the white chocolate with the milk Pour the milk mixture over the espresso and top with whipped cream.

IF YOU ARE USING WHITE CHOCOLATE SAUCE:

WHITE CHOCOLATE MOCHA

Add the white chocolate sauce to a coffee mug.

Milk should be heated to roughly 150 degrees (between 140 and 160 degrees). If you want your milk to be frothy and creamy, use a frother to froth it. Fill the coffee mug with milk and the espresso shots (or strong coffee). You can add milk foam on top if you have any. To combine everything, stir. Add whipped cream over top. Consider purchasing a budget-friendly Bialetti Moka Express espresso maker. You can create espresso on the stovetop without an expensive coffee maker with the Bialetti Moka pot

MEXICAN COFFEE- EASY CAFE DE OLLA

WHAT YOU NEED

OLLA(CLAY POT)

4 CUPS WATER

4 TABLESPOONS GROUND COFFEE (PREFERABLY DARK ROAST)

3 OZ PILONCILLO (PANELA) OR BROWN SUGAR

1 STICK MEXICAN CINNAMON

1 STAR ANISE (OPTIONAL)

1 CLOVE (OPTIONAL)

PEEL FROM ½ AN ORANGE (OPTIONAL)

HEAT YOUR FLAVORINGS

Add your water, cinnamon, and piloncillo to the pot Also, add any other spices or orange peel if using. Place over medium high heat until the water comes to a gentle boil and the piloncillo is dissolved. You’ll probably need to stir the mix occasionally to break down any lumps in the sugar.

IF YOU DON’T HAVE AN OLLA, YOU CAN USE ANY MEDIUM POT, BUT AN ENAMELED DUTCH OVEN IS A GREAT ALTERNATIVE

ADD YOUR COFFEE

Once the piloncillo has dissolved, stir in the ground beans and immediately remove the pot from the heat. Cover with a lid and leave this to sit for 5 minutes This is where the actual brewing occurs, making it an immersion/steeping method (like the French press) rather than the more ancient decoction method. Grind your beans while the water is heating for an extra fresh tasting coffee.

STRAIN AND SERVE

Once it has finished steeping, it’s time to strain the hot coffee into your favorite cup and enjoy! Using a Mexican clay mug (like a smaller version of the olla) is the most authentic and will add to the taste. But any ceramic mug will do. Mexico coffee

is served black. To remove most sediment, try straining the coffee through a double layer of cheesecloth.

CAFÉ DE OLLA

This drink is known in Mexico as café de olla, which translates to “coffee from a pot”.

AFFOGATO

GOOD QUALITY GELATO OR VANILLA ICE CREAM FRESHLY BREWED ESPRESSO OR COFFEE (YOU CAN EVEN USE DECAFF, IF YOU LIKE!)

Chill the dessert glass or mug. Make sure the gelato or ice cream is very cold.

Add scoops of gelato to a chilled glass.

Brew the espresso just before serving.

Either pour the espresso over the ice cream and serve immediately, or serve the espresso on the side and let your guests pour it on themselves.

Cool the coffee first if you don't want your dessert to melt too quickly.

Garnish is optional, but try adding sliced almonds or other nuts, chocolate curls, or a shot of a liqueur, like Frangelico, Amaretto, or other favourite coffee liqueur.

COLD BREW COFFEE

INGREDIENTS

3 OUNCES (85 GRAMS) COARSELY GROUND COFFEE (THAT’S ABOUT ¾ CUP WHOLE COFFEE BEANS TURNED INTO ABOUT 1 ½ CUPS* COARSELY GROUND COFFEE)

3 CUPS WATER (FILTERED WATER IF YOU HAVE IT)

INSTRUCTIONS

In a 1 quart wide mouth mason jar, combine the coffee and water. Stir to combine. I like to let my mixture rest for about 5 minutes and stir it again; the coffee grounds seem to gain more water exposure this way

Put a lid on your container and refrigerate it for 12 to 18 hours.

When you’re ready to strain your cold brew, place a thin paper coffee filter or a small, thin cotton napkin, cloth or handkerchief over a small fine mesh sieve. Pour the concentrate through the prepared sieve into a liquid measuring cup or pitcher. Let it rest for a few minutes to let the last of the cold brew trickle down To serve, fill a glass with ice and fill it halfway with water. Then fill the rest of the glass with cold brew concentrate, and stir to combine.

1 OUNCE BOURBON WHISKEY

OUNCE HONEY

OUNCES HOT COFFEE

CREAM, FOR OPTIONAL GARNISH

STEPS TO MAKE IT IN A PRE HEATED COFFEE MUG OR IRISH COFFEE GLASS, POUR THE BOURBON AND HONEY LIQUEUR. FILL WITH FRESHLYBREWED HOT COFFEE. GARNISH WITH WHIPPED CREAM IF DESIRED. SERVE AND ENJOY.

BOURBON COFFEE

INGREDIENTS

BOURBON MAPLE SYRUP YOU CAN ALSO USE BROWN SUGAR BUT COMBINE IT WITH HOT COFFEE FIRST TO DISSOLVE IT, THEN ADD BOURBON COFFEE PREFERABLY STRONGLY BREWED COFFEE, YOU CAN ALSO USE COFFEINFREE WHIPPED CREAM AS A TOPPING, PREFERABLY HOMEMADE IT TASTES SO MUCH BETTER THAN STOREBOUGHT! CHOCOLATE SHAVINGS (OPTIONAL, BUT WHY NOT!)

Pour coffee into a coffee mug

Add maple syrup. Add bourbon. Stir to combine. Top with whipped cream (preferably homemade lightly whipped cream) and chocolate shavings.

FLAT WHITE ESPRESSO

WEIGH THE COFFEE AND MILK

For each shot, use 7-9 g of coffee for proper dosing. How much coffee to use per shot depends on many things like your specific espresso machine ( if you don't have it, don't worry. Just add 1 tbsp coffee powder to a mug and add 3 tbsp hot water to it. Whisk well to combine the coffee with the water. Your DIY espresso shot is ready) and grinder so it might take some trial and error to get it right

Pull the shot.

Pull a shot of espresso.

Try to keep the steam wand at the milk’s surface for the best result (more tips below).

Pour gently. The goal is to wind up with a layer of milk about ¼ of an inch thick resting on top of the drink. Latte art isn’t just for lattes. Flex those creative muscles

INGREDIENTS

1.5

You must start with a decent black coffee, sometimes known as an Americano. It may be brewed with a standard filter drip coffee maker. The Baileys will then be added. Check to see if you can find Baileys with a caramel flavour because I'm going to be teaching you how to make a caramel variant today. If you can't, then keep some caramel sauce on hand. We're also omitting the whipped cream in favour of vanilla ice cream since, if we're going to make a luxurious cocktail, we might as well do it right.

You now have hot coffee, vanilla ice cream, caramel sauce, and Irish cream. In a mug, I've put four of my favorite ingredients.

You can always choose to go the traditional route and omit the vanilla ice cream altogether from your coffee's toppings in favor of the whipped cream. For me, the ice cream elevates this beverage to a new level Additionally, the original recipe calls for freshly made whipped cream, increasing the preparation time by at least 15 minutes. For whom does that have time? in particular on a chilly night!

Make your mixture while the milk is heating. In a coffee mug, mix 1 tablespoon sugar and 1.5 tablespoons of instant coffee. Next, incorporate a half teaspoon of water. For about five minutes, beat the mixture with a spoon until it turns light brown. 2. Fill a pot with 1 cup of milk. Add the burner to the pot. Activate the medium high burner. Await the bubbles and the rise. 3. Add the liquid to your cup. Then mix and create froth by stirring. If desired, top the foam with coffee granules and savour.

COFFEE SHOULD BE BLACK AS HELL, STRONG AS DEATH, AND SWEET AS LOVE