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Grind the biscuits and nuts and place in a bowl. Add powdered sugar, cocoa, rum essence, melted butter and coffee. the coffee is added gradually, while kneading a dough like biscuit salami. From this mixture balls are formed, which flatten giving them an oval shape. With the help of a knife a hole is made and thus we obtain the coffee beans. You can make them more beautiful. :)
Put the cookies in the fridge for an hour and then glaze. Melt the chocolate in the microwave and add the whipped cream until you get a sufficiently creamy icing. Take each coffee bean and glaze it, ie insert the "face" in the chocolate. You kind of stuff chocolate on your fingers, but it doesn't matter. :) Let it dry, then put it in the fridge.
Millions of pages have been written about coffee, I don't want to tell you about the shepherd whose restless goats did not sleep at night because they ate the fruit of a mysterious bush, nor about the Ethiopian monks who started drinking the magic liqueur that gave them energy on Christmas nights. wakefulness and prayer, but I want to reveal a few tricks for a flavored coffee, a delicious coffee jelly recipe and how to make the best coffee in the world, whether you make it at home, at the office or in a coffee shop or any other type of horeca location where coffee is served.
Ever since I know myself, I've loved coffee. From the scent of the steaming cup, to the pleasure of the deep taste that brightens me every morning. I tried all sorts of assortments. I can say that I don't like the mixed ones, neither the surrogates, nor the instant one, not even after the cappuccino I don't give a damn. Instead, I like freshly ground coffee, hot and black, without any sugar, maybe just a cardamom idea.
I always make coffee with a mocha type espresso machine. I hate to feel the sting between my teeth. Then at some point it began to taste strange. Later I discovered that the gasket that held the teapot tight on the small boiler was burnt and sticky, so that at Christmas my husband gave me a coffee bean espresso machine as a gift.
The first time it seemed strange to me. The espresso machine like the ones on this site is extremely elegant, only it takes up a little more space than my mocha coffee maker and I had to put the coffee beans and load the water. Then I tried the first coffee. You know & # 8230 came out just like in the commercials: with the right foam, creamy texture, deep taste & # 8230 I don't say the whole scale smelled like freshly ground coffee, so I wondered how I could live without this good coffee. .
This is because roasted coffee beans release various substances found inside the cells that make up cereals: fats, sugars, proteins, lipids, etc. when ground, impregnating the air with their fragrance and aroma. When freshly ground, it not only perfumes everything around it, but all the flavors stored in the shameless bean are released into the purity of the water.
Arabica Coffee and Robust Coffee, Do you know what differentiates coffee beans from each other?
Coffee is one of the few plants that blooms and bears fruit at the same time. Conical tree, characterized by the flexibility of its branches, deep green leaves and a white flower, with a pleasant smell of jasmine. In our country it is sometimes grown as a decorative plant. The production ratio is excellent, from 500 g of harvested beans can result 400 g of ground coffee ready for preparation.
Depending on the species to which it belongs, the aroma and special taste of the fruit is different. The way in which the small bean is roasted and the area where it comes from, determines the flavor of the coffee we consume.
Robusta comes from African cultures and gives rise to a strong, full-bodied, dark coffee with a strong aroma, with a bitter point that sticks to the palate. Robusta has no acidity, and the aroma is woody, strong, having between 2 and 4% caffeine, a slightly higher content than Arabica.
Freshly ground beans have an unmatched scent. Extremely strong, you almost feel caffeine invading your nostrils.
Arabica is softer, more fragrant, with a fruity aroma, without that bitter point that makes the taste buds dizzy. It has acidity and lower caffeine content, between 0.8 and 1.5%.
And the texture of the coffee is more airy, light, suitable for syrup cakes or for making cocktails.
The process of mixing between these two types of coffee is one of the most important steps when it is desired to obtain a final aroma that contains the level of acidity, taste, aroma and a body that defines a certain type of coffee.
How to make the best coffee
The fiercest enemies of perfect coffee are the loss of aroma, moisture and oxidation, and these vices occur due to poor preservation.
The coffee bean retains almost intact the full potential of the aroma and taste of coffee, even for a long time. Degradation processes begin when the coffee is ground, the roasted oils begin to oxidize, consequently rancidity occurs and the taste of the coffee cup is no longer pleasant at all.
That is why the best coffee is the one obtained from freshly ground coffee, because at that moment all the aromas kept in the heart of the coffee bean are released.
A coffee bean espresso machine grinds the perfect amount of coffee when the coffee is brewed, so the pleasure of taste encompasses every aromatic drop that comes out of the espresso machine.
In addition, thanks to the AquaClean water filter, you get rid of the espresso machine for up to 5,000 cups of coffee, and the unique ion exchange technology removes calcium from the water before it reaches your espresso machine.
The combination of a freshly ground coffee and purified water gives rise to the best coffees in the world.
A coffee bean espresso machine is the ideal choice no matter what type of coffee you prefer. Some models offer you exactly the cup you long for, even if it is an espresso, a coffee or a milk-based recipe, the super automatic espresso machines offer a perfect preparation, without complications and without delay!
My espresso machine has a carafe in which you can add milk and you have to couple it to the coffee maker to make a super creamy cappuccino. In fact, the new coffee bean espresso machines have more and more functions and more and more recipes for you to take full advantage of the tastiest coffee cups by personalizing your coffee to your own taste.
The best cup full of fragrant liqueur is made with a coffee bean espresso machine that grinds coffee with ceramic grinders, without altering the perfect aroma.
But I prefer a simple one, sometimes I add a cardamom powder, a special spice that gives a different aroma to coffee.
You don't need many ingredients for the recipe. Just a few, but the result is surprising.
- 400 ml long coffee made with a coffee bean espresso machine
- 100 ml of mint tea
- 1 sachet of gelatin
- 2 tablespoons honey
Moisturize the gelatin in the mint tea for 1-2 hours. The coffee is mixed with the honey and left to cool. The nice thing about these espresso machines, like the ones on the sites shown above, is that you can adjust the output head to fit any vessel, so I place the bowl directly under the espresso machine.
Melt the gelatin on a bain marie, then place it over the sweetened coffee. Mix everything and pour into serving dishes. The jelly must be perfectly transparent, glossy and fine.
It can be served with mint ice cream or decorated with a luxurious cheescake. I also filled chocolate candies with tiramisu with this jelly.
So here's how an automatic espresso machine offers an abundance of tasty options to customize your coffee to your own taste, plus it allows a continuous production of coffee cups, being extremely useful in the hospitality industry. In addition, you can always have hot water for tea and steam for heating milk.
Nothing can compare to a cup of coffee made from a coffee bean espresso machine.
Coffee Beans Cakes - Recipes
Ristretto can be considered the younger brother of an espresso. So before we talk about the restricetto, let's talk a little about espresso. An espresso is a small shot of 30 ml coffee. To create an intense drink with a full-bodied consistency and a creamy layer, extremely hot water will pass through the finely ground coffee, & icircmped by a strong pressure for 25-30 seconds. Many people consider espresso too strong and add milk to create a flat white coffee or cappuccino. A restretto could be the younger brother or younger sister of an espresso, but don't be fooled by the adjective & bdquomic & rdquo, because this little drink has a lot to offer.
WHAT IS THE DIFFERENCE BETWEEN ESPRESSO AND RISTRETTO?
& Icircn Italian, restretto & icircnsemn & bdquolimitat & rdquo, and that actually translates & icircn your cup of coffee. A restretto is a short version of an espresso. A bartender will tell you that a restricted area contains between 15 and 25 ml of coffee. You're probably wondering why someone would order less coffee. It's always better to have more, isn't it? Most of the time, this is the case when it comes to restriction, quality is more important than quantity. When less water passes through the coffee machine, the taste is more concentrated. The coffee is sweeter and less bitter due to the shorter extraction time.
HOW DOES THE BARISTA PREPARE A RISTRETTO?
Some baristas and some cafes prepare a restretto just like an espresso. Others like to cook differently. All shots of mustard contain the same amount of ground coffee, the same water pressure and temperature as an espresso. On the other hand, less water is used. Thus, the barista will take the coffee cup out of the machine after 15 seconds or will grind the coffee beans for a longer time so that the coffee will be finer, and the preparation time of a restretto will be the same as that of an espresso.
WHY CHOOSE A RISTRETTO?
Coffee preferences depend on personal taste. If you want an easy-to-drink version of an espresso, then restretto is a good option. You will appreciate the accentuated sweet taste and intensity in a lower dose, but with the same energy given by caffeine. On the other hand, an espresso & icircti can offer a more complex cup of coffee, with slightly bitter notes.
L & rsquoOR RESTRICTED & ndash INTENSITY 11
This Ristretto & icircti will captivate the senses. Complex and flavored with nuts, it tends to perfection. A small cup of strong coffee. The rich taste of Ristretto is due exclusively to Arabica coffee beans.
Try different types of coffee to find out which ones you like the most. Try icing restricetto and espresso in all variants: with milk, with different types of coffee beans and different barista dishes. Take notes and choose your favorite coffee!
Coffee liqueur to beer
I have been cooking it for many years, the recipe was withdrawn somewhere during perestroika, but I liked it so much that it is one of my favorites so far.
You need to take a bottle of dark beer, add 2 teaspoons of ground coffee and beer, adding a glass of sugar to the hot mixture. When it cools, strain it through several layers of gauze and add 250-500 ml of moinshine, depending on the desired strength.
If you want, you can add a little cinnamon, vanilla or cardamom.
The benefits of raw cocoa beans
The raw cocoa beans are harvested, left to ferment and dried at low temperatures, and then through special presses the cocoa butter is extracted from the rest of the ground pulp. Rich in antioxidants, raw cocoa also abounds in iron, magnesium and calcium. Some of these antioxidants are lost or remain in tiny amounts for the body when the cocoa beans are fried at high temperatures. In addition to the frying process, there are also sugar, milk, flavors, which change the intense taste of cocoa. I also include dark chocolate here, even if it has a high percentage of cocoa, it is made from the same roasted cocoa.
I don't know how many of you have tried raw chocolate, but I tell you it tastes divine. It is very intense, here we are talking about intensity but not dark chocolate, it is very fragrant and you enjoy all its benefits because the high temperatures have not altered its properties.
Over time, a number of theories have emerged that support or disapprove of the qualities of cocoa beans, even for raw ones. My general advice is temperance. Don't make a habit of eating a food, no matter how delicious it may be. Why do I say that? Because you might miss the others in the first place. Our body needs a little of each seasonal food, mainly, and then the rest.
If you need a little inspiration, I leave you with two recipes based on raw cocoa beans: an enticing smoothie and a raw chocolate.
How to make coffee at home at the filter
Stay home, but that doesn't mean you have to give up the well-brewed coffee you enjoyed at Meron locations. The same specialty coffee, beans or ground, can be found on the online shop, and the Meron team will guide you to prepare it.
In this first article we thought we would share with you the recipes recommended by Meron specialists, for making coffee at home at the filter.
Our recipes are just a starting guide. We recommend you to experiment!
How to make your coffee at home by hand filter
Manual filter coffee is a complex experience, and its preparation is a ritual worthy of a chemist.
Either you prepare it using V60, Kalita, Chemex or another type of dripper you have in the house, the manual filter is the preparation method that connects you best with the origin of some coffee beans. The coffee obtained in this way reveals in the cup complex tasting notes from the first pouring to the last drop of the cup.
For this method of preparation we recommend using a medium light roasted coffee, or even light. For extra acidity you can try a coffee that comes from Africa.
Here is the recipe we recommend for making coffee at home by hand filter .
- Coffee: 18g (60g / 1l of water)
- Degree of grinding: medium (6)
- Amount of water: 240g
- Water temperature: 80-95 ° C, the temperature increases with the passing of the days from the date of frying
- Casting : 4 x 30 seconds x 50g + 40g water
- Total preparation time : 2:30 minutes
- Place the paper filter in the dripper and moisten it with hot water, so you will get rid of the cellulose taste of the paper filter.
- Grind and distribute the coffee in a dripper.
- Pre-infuse with a very thin stream of water, using 50 g for 30 seconds.
- At 1:00, pour 50 g of water, in a spiral, from the center to the outside. The water line must be so fine that it falls 90 degrees from the beak of the vessel.
- Pour the rest of the water further, in a round of 100 g, so as to keep the coffee beans submerged.
- Pour the extraction into cups, taste it hot and enjoy it after it cools.
For more details, learn how to prepare your coffee at V60 from Delia, national champion in the Barista, Head Barista & Roaster Meron test, on Youtube.
How to prepare your coffee in an automatic filter?
We believe that a manual filter is more complex and develops clearer tasting notes than the automatic one, but for those moments when you just want to press a button we have prepared the basic steps to get the best automatic filter at home, anytime.
Utensils and ingredients
- Coffee: 21g coffee & # 8211 freshly roasted, freshly ground
- Degree of grinding: medium (6-7)
- Cold water 300g
- Fill the tank with cold water.
- As a benchmark, use 7 grams of coffee for every 100 grams of water. Adjusts the total amount of coffee in the filter according to its specifications.
- Transfer the 21g of coffee to the coffee filter. Level the coffee so that you have an even coffee bed.
- Press the magic button.
- Transfer to the cup and enjoy.
Don't forget, the coffee recipes we recommend are just a starting guide. Prepare, play with the ingredients and experiment according to your preferences.
Read the other recipes for making coffee at home with espresso, kettle, mocha pot, Aeropress and french press.
Coffee beans are safe to eat - but should not be consumed in excess.
They are packed with antioxidants and caffeine, which can stimulate energy and reduce your risk of disease. However, too much can cause unpleasant side effects. Chocolate-covered varieties may also contain excess calories, sugar and fat.
That being said, when consumed in moderation, coffee beans can be a safe and healthy way to solve your caffeine.
Based on a liter per month you need:
- 2 small oranges or lemons. Possible option - 1 lemon and 1 orange
- 40 aromatic coffee beans. If the smell seems to be faint, you can fry a little in a dry pan, stirring all the time, but do not burn
- 4 tablespoons of honey, either to your taste, you can not use it
- half a packet of vanilla sugar or half a packet of natural vanilla pods
- 5 - 6 cardamom berries.
If you use honey, you must first dissolve it in warm water and, after it has been in the fridge for a few days, remove it from the sediment. Otherwise, the tincture may be blurred, which, however, is removed by filtration.
Wipe the washed oranges / lemons with a hard towel to remove wax from them. Now, with a sharp knife, pierce the citrus fruits and glue them evenly over the fruits of the coffee beans and cardamom.
Put in a jar and pour soft and dissolved honey. Clean in a cool, dark place for a month (at least 3 weeks). Stir after a day or two. Then drain the tincture, if necessary - filter.
Of course, an orange stuffed with coffee beans in a jar looks refined. But it's still a small show. After aging, the drink will still have to be drained and consumed without this beauty.
In addition, a whole orange / lemon can give unnecessary bitterness due to the white part of the smile and the poor. It is wiser to thinly cut the dowry (without the white part), to dry it and add it to the jar together with the coffee beans.
Now you are convinced that not only the moine itself, but also the preparation of various tinctures is an extremely fascinating and creative activity. Show your imagination and share your recipes and best practices through social networks with friends!
Anni recipe: cockle and roasted coffee beans
Put butter in a bowl, add rosemary and thyme leaves, crushed garlic, lemon juice and salt and pepper to taste. Mix everything well and marinate the chicken coquelet on all sides and put it inside. Add another 12 lemon and 1 rosemary and a few thyme leaves. Put in the oven tray and an onion cut into 4 pieces, 2 carrots, 2 cloves of garlic. Add olive oil. Put the cockle in the pan and put it in the preheated oven at 220 degrees for 10 minutes, then set the temperature to 180 degrees and leave for another 15-20 minutes. Remove and allow to cool in the pan.
Put a pot on the fire, add milk, put the cinnamon stick, anise star and ground coffee beans in a mortar. Bring everything to a boil, then slowly add the seeds and stir. Add the coffee essence, brown sugar and a pinch of salt. Leave on the fire and stir until the sauce becomes thicker. Drain everything in a bowl and let cool.
Put a pot of water on the fire with salt, put the Brussels sprouts to boil for 5 minutes, then take it out.
Put in a pan with a little olive oil. Add broccoli, baby carrots and Brussels sprouts and cherry tomatoes. Salt / pepper to taste. Fry for 6-7 minutes.
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
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