A Savory SIP OF COFFEE

Contents:

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1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Introduction Coffee Facts Coffee Recipes

Topics

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3 3 3-4 4 5 5-6 6-9 9 - 11 11 - 13 13 - 14 15

The World of Mocha How to Make Great Mocha Variations with Mocha Types of Coffee Drinks Brewing the Best Possible Coffee on Your Own!! Coffee: From the Plant to the Cup The Process of Roasting: The Basics Conclusion

1. Introduction:
Beverages are the most preferred means to spend some quality time with friends, family or even with your own self. Who does not dream to spend a relaxed evening bathing in the mild aura of the setting sun, overseeing white waves calmly melting against the shore and the enormous sea engulfing the red sun below the horizon, all the while sipping on a rich blend of coffee!! Before diving into a large range of coffee recipes and knowing the intricacies of brewing the best coffee with your own hands, let us know some important facts about coffee.

2. Coffee Facts:
Coffee represents 71% of all the United States caffeine consumption. When coffee first appeared in Africa, it was used as a type of religious intoxicant. Americans' taste for coffee grew during the early nineteenth century, as a result of tea imports being cut off due to the War of 1812.

3. Coffee Recipes:
Most of the traditional coffee recipes are based on a single or double espresso shot so it is important to master making a simple espresso first. Then you try your hand at some of the recipes we have described below. 1. Espresso Traditionally this is a single 1oz shot of coffee made with 7g of finely ground coffee extracted at between 18 and 25 seconds. The espresso shot forms the basic ingredient for many of our well known coffee recipes and a few less well known! Given below are some variations of espresso:

Americano (American) ---- An espresso shot diluted to taste with hot water. Romano (roman) ---- Espresso shot served with a twist of lemon. Corretto (correct, proper) ---- Espresso shot with grappa. Doppio (double) ---- A double shot of espresso.

Lungo (long) ---- An espresso which is made by extracting about 1.5oz of water through 7g of coffee. The texture is thinner but it contains a greater amount of caffeine. Ristretto (restricted) ---- A more concentrated espresso, normally of only about 0.75oz, made by restricting the extraction time. This maximizes the flavor of the coffee and minimizes the caffeine. Macchiato (marked, spotted) ---- A shot or two of espresso with just a spot of frothed milk on top. Iced Espresso ---- A double shot of espresso over crushed ice.

2. Cappuccino A standard cappuccino is one part espresso with about three parts of frothed milk. 3. Cafe Latte This is much milkier than a cappuccino. One part espresso with at least five parts steamed (hot) milk and only a small amount of froth on top. 4. Cafe Latte Fredo Espresso mixed with cold milk in the same proportions as a Cafe Latte shaken vigorously with ice in a cocktail shaker. 5. Cafe Mocha One part espresso with one part chocolate syrup and two or three parts of frothed milk, optionally topped with whipped cream. 6. Espresso con Panna One shot of espresso topped with a small amount of whipped cream. 7. Espresso Granita One shot of espresso mixed with a teaspoon of soft brown sugar and a splash of brandy, frozen, then crushed and served in a parfait glass with whipped cream.

4. The World of Mocha

Coffee has been the most favorite beverage for people all around the world. Perhaps there is just one other man made food item which is as loved as coffee.Chocolates!!! Just imagine what would be the condition of your taste buds if both Coffee and Chocolate is combined into one delicious drink. This idea gave birth to Mochas. There may not be two other tastes in the world that go together as well as coffee and chocolate. We who enjoy a piece of chocolate (or a chocolate doughnut) with our coffee have long known this, and the gourmet coffee world in the past few decades has realized it too, developing and promoting all sorts of drinks combining coffee and chocolate, commonly known as mochas.

5. How to Make Great Mocha

Traditionally mocha is made from hot chocolate (made with milk), a shot of espresso (an intense, caffeine-rich coffee concoction made by steaming coffee beans) and some steamed milk or whipped cream on top. But if you need to make an instant mocha at home, you can definitely do that by squirting some chocolate syrup into your daily cup of Joe, or even just dropping a piece of goodquality chocolate in the cup and allow it to melt in the coffee before drinking. The mochas sold at coffee shops use fine coffee beans to make the espresso. Also they use a high-quality hot chocolate mix (and usually whole milk) and have fresh whipped cream or steamed milk to top the concoction. Step 1: Instant espresso powder A good quality espresso-like dark, strong coffee can be made at home using instant espresso powder which can be bought in grocery stores. Step 2: Mix powder and pure water Mix the powder with water according to package directions to make a shot glass-sized portion. Step 3: Make quality hot chocolate Then make some hot chocolate with any kind of milk: whole milk, skim milk, even soy or almond milk (chocolate or vanilla flavored milk could also add an extra dimension of goodness to your recipe). You can use instant hot chocolate mix or homemade, but the better

the quality of the cocoa used in the mix the better your hot chocolate, and thus your mocha, will be. Prepare the hot chocolate according to package directions, making a full serving. Step 4: Combine into Mocha Finally, combine your espresso shot with the hot chocolate, mix and top with whipped cream (out of a can or freshly made). For added coffee house flair, top the whipped cream with a sprinkle of cinnamon, cocoa or other flavoring.

6. Variations with Mocha:

From this basic recipe, you can make many different kinds of mochas at home. Changing the kind of milk you use will give you different textures and flavors. Adding flavored syrup can give you a shot of all sorts of additional flavors, from vanilla to raspberry, almond to pecan (even chocolate and coffee if you want to increase one of these flavors in your drink). You can also kick up the intensity of your coffee drink by adding a shot of Irish cream or whisky, or any flavored liqueur (try butterscotch or peppermint and garnish the drink with broken up hard candy of the same flavor, which you can break in a plastic bag with a hammer or a heavy rolling pin). You can even spice up your mocha by using cinnamons, cloves, nutmeg and allspice .It is worthwhile to know that Cayenne pepper adds a depth and spiciness to chocolate that has been enjoyed for centuries. Sprinkle these spices on top of your whipped cream and garnish with the whole spice if you have any on hand. You can also garnish a glass with a strip of chocolate (dark or white) peeled off a bar with a vegetable peeler. If you're looking for a cool mocha treat, add a scoop of ice cream (vanilla, chocolate or any other flavor you like) to your prepared mocha for a refreshing mocha float. Or add your prepared hot chocolate and espresso to a blender with ice and mix for a faux mochaccino. Your enjoyment of the flavors of mocha does not have to end with a glass, however. Any recipe that includes chocolate can be given mocha flavor with the addition of coffee and any coffee concoction will benefit from an infusion of chocolate. In baking, you can add a tablespoon or so of the instant espresso powder to your recipe for a delicious mocha blast. Or replace some of the liquid in a recipe with brewed coffee (you may have to experiment a little to find out how much coffee you like in your cakes compared to other flavors). Coffee can be added to cakes (think about a mocha cheesecake made with coffee and chocolate chips, or a plain cheesecake dressed up with whipped cream made with espresso powder and cocoa), brownies, muffins, fudge or quick breads. Your favorite truffles can become mocha truffles by rolling them in a mixture of cocoa and coffee powder. Turn any batch of chocolate chip cookies into mocha cookies by adding a tablespoon of powdered coffee (either the espresso powder or regular instant coffee). These morsels

would be great to eat alongside a cup of caf mocha or crumbled on top of a mocha shake. The possibilities for the combination of coffee and chocolate are nearly endless. Have fun trying new things and playing with the supporting flavors, and you will find a world of different tastes in your cup or in your baked goods.

7. Types of Coffee Drinks:

1. Affogato It is an Italian dessert drowning in espresso. Affogatos can be made by covering ice cream with strong coffee. A typical Italian Affogato is a scoop of vanilla gelato covered with a shot of espresso and served immediately. Affogatos should not have too much melted ice cream or gelato, and should be bitter-sweet with a combination of textures. Popular Affogatos include Vanilla Affogato, Mocha Affogato, and Peppermint Affogato. 2. Americano A coffee beverage made from a shot or two of espresso mixed with hot water to make a full sized drink. Americano is short for "Caffe Americano", which is Italian for espresso coffee served American style. 3. Biscotti Biscotti (pronounced "bis-koh-tee"), in Italian, refers to twice baked cookies. In North America, biscotti are mostly associated with coffee. A Biscotto (singular form of Biscotti) is a dipping cookie. In Italy biscotti are generally dipped into wine. Traditionally, biscotti were almond flavored. Today, because of their popularity in coffee houses, many different ingredients are added: dried fruits, chocolate, nuts, seeds, spices, etc. Biscotti are often served frozen with melted chocolate or frosting, topped with nuts or even coated with colored sprinkles. 4. Black and White An alcoholic drink made from one part coffee liquor, usually Kahlua, and one part milk or vanilla schnapps. Carefully layer 1/2 ounces coffee liquor over 1/2 ounces of milk, or vanilla schnapps, in a shot glass and serve. 5. Black Eye A cup of American coffee with two shots of espresso added. It is also known as a Sling Blade, Depth Charge, Shot in the Dark, Cafe Tobio, Autobahn, or Hammerhead. 6. Black Russian This is an alcoholic coffee drink. To make a Black Russian, fill a rocks glass with Crushed ice, add 1.5 ounce vodka and 1.5 ounce Coffee Liqueur.

7. Breve A milk based espresso drink made with half-and-half, or light cream, instead of whole milk. Breve means "short" in Italian, and in some locations refers to a cappuccino made with light cream. 8. Cafe au Lait This drink is similar to a Latte, but made with filter drip or French Press coffee instead of espresso. To make a simple Cafe au Lait, mix equal portions of brewed coffee and heated or steamed milk. The "French" style is to serve a Cafe au Lait in a white porcelain cup or bowl. Cafe au Lait is French for "coffee with milk". 9. Cafe Bonbon Condensed milk poured carefully over espresso and served in a small glass. The shot of espresso remains separated from the milk until stirred, as in a black and white. Cafe Bonbon is French for "candy coffee". 10. Cafe Noisette Cafe Noisette ("kuh-fay nwah-zett") is espresso with a small amount of milk added. Cafe Noisette is French for "hazelnut coffee", a reference to the dark color of espresso. 11. Cappuccino A beverage made from espresso, hot milk, and frothed milk. To make a Cappuccino, add equal parts of espresso, hot steamed milk, and velvety milk froth. A dry Cappuccino is the same drink without the hot milk. Cappuccinos are traditionally served in a small cup, or demitasse. 12. Espresso con Panna Italian for "espresso with cream", an Espresso Con Panna is a shot of espresso topped with a dollop of whipped cream. 13. Espresso Granita A slushy chopped ice dessert made from espresso. The word "granita" comes from the Italian the word "grano" meaning "grain", a reference to the grainy texture of ice used to make a Granita. To make an Espresso Granita, freeze extra strong sweetened espresso, crush or chop finely, and serve in a clear glass topped or layered with whipped cream. 14. Gelato Italian ice cream made from creamy milk and sugar with fruit, flavorings, and sometimes eggs added. Non-dairy gelato is known as sorbetto. 15. Iced Mocha Caffe Mocha served cold with ice. To make an Iced Mocha, add chocolate to bottom of glass, add espresso and mix well, then add milk until the glass is two thirds full and mix well. Add ice last, or pour into and ice filled glass, and cover with whipped cream if desired.

16. Irish coffee It is an alcoholic coffee drink. To make and Irish Coffee, pour a shot of Irish whiskey into a warmed whiskey glass and add three sugar cubes (3 tsp). Fill with strong black coffee to within one inch of top. Stir gently and top to the brim with slightly aerated heavy cream. 17. Latte A shot or two of espresso in a cup filled with frothy steamed milk. Baristas will sometimes pour the frothy milk through the espresso in an open mug to make an artistic design in the crema (espresso foam) floating on the surface. "Latte" is short for "Caffe Latte", which is Italian for "coffee with milk". 18. Macchiato Italian for "spotted". There are two types of Macchiatos, "Latte Macchiatos" and a "Caffe Macchiatos". To make a Caffe Macchiato, also called "Espresso Macchiato", fill a small glass with espresso and dab a spoonful of velvety frothed milk on top. To make a Latte Macchiato, pour espresso into frothy steamed milk leaving a dark spot on top. 19. Mocha Latte A Mocha Latte, or Mocha, is a coffee drink made from espresso, chocolate syrup, and steamed milk. To make Mocha, coat the bottom and sides of the cup or mug with about 1/2 oz. of chocolate syrup. Add a shot or two of espresso and fill with steamed milk. Add whipped cream if desired. 20. Red Eye A cup of American style drip coffee with a shot of espresso added. It is also called a Shot in the Dark, a Depth Charge, or an Eye Opener. Variations of the Red Eye include the Black Eye, made with two shots of espresso, and the Dead Eye, made with three shots of espresso.

8. Brewing the Best Possible Coffee on Your Own!!

A true coffee lover will never relax until he gets to take a sip from the best coffee available to him. So fervor for coffee can be met only if you begin brewing coffee on your own. For coffee lovers, once you begin brewing better coffee it becomes increasingly difficult to go back to enjoying crappy coffee.

Although all the commodities necessary to brew coffee from the very beginning to the end may not be available at all times, yet the basic knowledge few of them will boost the quality of your coffee drinking experience.

Know the Varieties

Nearly all the coffee in the world comes from two types of coffee plants: Arabica Robusta.

Arabica has roughly half the amount of caffeine and a more mellow taste. Robusta has more caffeine and higher acidic content which creates a significantly bitterer flavor. Many people experience mild stomach aches from the combination of higher caffeine and acidic content of Robusta beans.

Use Whole Beans

The oils and chemical compounds that give coffee its distinct flavoring tend to escape from the bean very easily. The more you can do to preserve the integrity of the beans and the delightful flavor inside right up until the moment of brewing, the better the coffee will be. By keeping the beans intact for as long as possible you can preserve the integrity of the coffee beans. If possible where you live, try to buy locally roasted beans to benefit from the freshness. Fresh coffee beans will be green, unlike the preroasted coffee you can buy in a store.

Grind Your Own Beans

There are two principle types of coffee grinders on the market. The quality of the grinded coffee depends on how fine or coarse the grinding is. The blade of commercial coffee grinders can be as

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cheap as $15 and also as expensive as $300. It is up to you to decide how much your budget fits. But always make sure to grind the coffee as closely to the time it will be used as possible, ideally right before you use it.

Storage
The refrigerator is the mortal enemy of your coffee. Taking coffee in and out of the fridge is a sure way to suck the flavor right out of it. Coffee that will be used frequently and immediatelywhole bean or ground is ideally stored in an air tight, opaque and glass or otherwise inert container. Coffee that will not be consumed immediately but needs to be preserved for near-future use can be safely stored in the freezer assuming it is stored in a dry and air tight container. Storing an unsealed container of grounds or beans in the cold temperatures of either the fridge or freezer is a sure way to accelerate its journey from delicious flavor to stale bitterness.

Press It
One of the best methods of brewing coffee is the cheapest. You can use a Bodum Chambord French Press to brew a fantastic sip of coffee. Using a French press is one of the simplest methods of brewing a fantastic cup of coffee. A French press is a glass cylinder that has a lid with a piston style rod attached to a circular screen. Grind your coffee, put a few heaping scoops in the bottom, pour nearly boiling water over the grounds, wait about four minutes, press the plunger down to push the grounds down and enjoy some delicious coffee. One of the primary benefits of making coffee in a French press is that more of the coffee oils end up in your cup instead of in the machine's filter. More oils mean better taste! After the roasting and grinding is done, allow the beans to stand for 12 hours before you place the finished product in airtight jars. This allows the carbon dioxide to dissipate.

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 Use Pure Water The more pure the water you use for your coffee the better it will taste.

9. Coffee: From the Plant to the Cup

Processing of coffee is the method converting the raw fruit of the coffee plant into the coffee. The cherry has the fruit or pulp removed leaving the seed or bean which is then dried. While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed coffee The points below describe to you the journey of your favorite coffee beans from the coffee plant right to your delightful sip. Though it may not always be possible to get your hands on the best coffee beans right at the point when they are ripe and ready to be plucked, yet it is advisable to know considering the passion of true coffee lovers.

Picking Coffee Berries

Certain key point to be kept in mind when picking coffee berries are: Pick only ripe, bright red coffee berries. Pick from top to bottom on coffee trees. Pull beans toward you as you apply pressure to pick off the branch.

Pulping Coffee Beans

Pulping is the process of converting coffee berries into a pulp and filtering out damaged berries and other wastes. Make sure that this process is carried out in a very clean manner.

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The hoppers, machines, buckets used should be cleaned thoroughly every time a new type of coffee berries need to be pulped. This ensures conserving the integrity of the berries. Remove all leaves, twigs, green beans before processing berries in a hopper, or pulpremoving machine. Once pulped, fill a bucket with water and use a screen scooper or colander to filter out bad beans and debris. The green cherries are hard and cannot be pulped. The pressure inside the barrel controls how many cherries will be pulped. A very high pressure will cause all of the cherries including the green beans to be pulped. It is necessary to continuously monitor the pressure so that about 3% of ripe cherries are not pulped and are removed with the green cherries.

Fermenting Coffee Beans

Fermentation is very important as it determines the oils that will be present in the beans. More the oil, better the taste! After pulping, fill a bucket of coffee beans with water. Let sit for 12-24 hours, youll notice some bubbling

Rinsing and Drying Coffee Beans

Use a colander or screen to filter out debris, etc. Always spread beans out evenly and leave it in the sun. Avoid rain at all costs! Be patient, drying beans could take 2-3 weeks.

Hulling Coffee Beans

Hulling is the method by which you accumulate the hulled beans from the hopper. A simple bucket may be used for this purpose.

Winnowing Coffee Beans

To winnow means to separate the coffee beans from all the bits of pulp and skin. You can winnow with a sieve.

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Roasting Coffee Beans

You can use the stovetop method for roasting at home. But if you need the real flavor, you need to take beans to a professional roaster. This being done you can now relax and enjoy your coffee.

10.The Process of Roasting: The Basics

The basic process is simple. You need to have fresh green (unroasted) coffee and turn it brown. There are many ways to roast coffee. Roasting time varies depending on the method: Convection roasting (a hot air popcorn popper or a small dedicated home coffee roaster) ideally takes about 8 to 12 minutes. Conduction roasting (a skillet or cookie sheet in an oven, or a small drum roaster) ideally takes about 14 to 18 minutes.

Step 1: Choose a roasting method There are many ways to roast coffee. The method you choose should be influenced considering the two factors below: How much coffee you drink (i.e. how much roasted coffee you need) and How much money you want to spend. Whether you choose a D.I.Y. approach or a small appliance matters depends mostly on how you like to approach things, and if you want a more convenient way to home roast.

An easy method is to re-purpose an electric hot air Popcorn Popper. Air roasters take under 10 minutes, roasts very evenly without scorching, and are better for small amounts of coffee. The advantage of radiant drum roasting is a larger batch size and an even roast, but it requires a bit more attention and can mean more smoke.

Step 2: The Stages in Roasting Understanding the different stages of the roast will help you control the flavor of your cup and appreciate how different roasts result in different cup flavors. Given below are the various stages in the roasting process.

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Yellowing: For the first few minutes the bean remains greenish, then turn lighter yellowish and emit a grassy smell. Steam: The beans start to steam as their internal water content dissipates. First Crack: The steam becomes fragrant. Soon you will hear the "first crack," an audible cracking sound as the real roasting starts to occur: sugars begin to caramelize, bound-up water escapes, the structure of the bean breaks down and oils migrate from their little pockets outward. First Roasted Stage: After the first crack, the roast can be considered complete any time according to your taste. The cracking is an audible cue, and, along with sight and smell, tells you what stage the roast is at. This is what is call a City roast. Caramelization: When the coffee beans are roasted, they will turn from green to yellow, and then progressively darker shades of brown. The dark brown color comes when the sugar inside the beans is caramelized. Caramelization continues, oils migrate, and the bean expands in size as the roast becomes dark. As the roast progresses, this is a City + roast. Most of our roast recommendations stop at this point. When you are the verge of second crack, it is called a Full City roast.

Second Crack: At this point a "second crack" can be heard, often more volatile than the first. The roast character starts to eclipse the origin character of the beans at this point. A few pops into second crack is a Full City + roast; a roast all the way through second crack is a Vienna roast. Small pieces of the bean are sometimes blown away like shrapnel! Darkening Roast: As the roast becomes very dark, the smoke is more pungent as sugars burn completely, and the bean structure breaks down more and more. This is a French roast. Eventually, the sugars burn completely, and the roast will only result in thin-bodied cup of "charcoal water. You dont want to wait this long!!!

By roasting your own coffee this way, you will be able to make great coffee in your own home in only a few minutes. What a great way to save some money and get a fresh cup of coffee!

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Conclusion

Preparing the ideal coffee that suit your taste buds perfectly is really difficult. Considering the steps right from plucking to roasting, the job becomes even more cumbersome. But it is really worthwhile to keep patience and render some effort in preparing your own coffe just the way you like it. It is definitely a tough job, nonetheless, involving professionals or machine help at certain stages definitely makes the job easier, faster and recommendable. Brewing and tasting the perfect coffee is a ritual for many coffee lovers. The actual procedures are more elaborate than described. The points highlighted just sheds some light on various coffee recipes and coffee preparation methods which will be very helpful for those who aim of tasting the perfect coffee and also for those who like to know in brief about the worlds most favorite beverage.

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