Coffee; as Beverage, in Baking and Cooking

sister herb

Official TTI Chef
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Coffee
is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. The latter is resistant to the coffee leaf rust (Hemileia vastatrix), but has a more bitter taste. Coffee plants are cultivated in more than 70 countries, primarily in equatorial Latin America, Southeast Asia, and Africa. Once ripe, coffee "berries" are picked, processed and dried to yield the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee.

Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most popular drinks in the world. It can be prepared and presented in a variety of ways. The effect of coffee on human health has been a subject of many studies; however, results have varied in terms of coffee's relative benefit. The majority of recent research suggests that moderate coffee consumption is benign or mildly beneficial in healthy adults. However, the diterpenes in coffee may increase the risk of heart disease.

Coffee cultivation first took place in southern Arabia; the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen. In East Africa and Yemen, coffee was used in native religious ceremonies. As these ceremonies conflicted with the beliefs of the Christian church, the Ethiopian Church banned the secular consumption of coffee until the reign of Emperor Menelik II. The beverage was also banned in Ottoman Turkey during the 17th century for political reasons and was associated with rebellious political activities in Europe.

The first reference to coffee in the English language is in the form chaona, dated to 1598 and understood to be a misprint of chaoua (equivalent, in the orthography of the time, to chaova). This term and "coffee" both derive from the Ottoman Turkish kahve, possibly by way of the Italian caffè. This in turn derives from the Arabic qahwah ( قهوة). This is traditionally held to have originally referred to a type of wine, whose etymology is given by Arab lexicographers as deriving from the verb qahā (قها, "to lack hunger") in reference to the drink's reputation as an appetite suppressant. It is sometimes alternatively traced to the Arabic "quwwa" ("power, energy") or to Kaffa, a medieval kingdom in Ethiopia whence the plant was exported to Arabia. The name qahwah, however, is not used for the berry or plant (the products of the region), which are known in Arabic as bunn and Shoa as būn. Others with "equally little authority" even hold that the region was named after the drink.

More about coffee: http://en.wikipedia.org/wiki/Coffee

One more information: the country where people consume coffee the most per capita is... Finland (12 kg/year/person). By the way... I am from Finland.

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(<- That´s me.)
 

sister herb

Official TTI Chef
Let´s start by a cake:

Coffee Cake

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1 Cup All purpose Flour
3/4 Cup Powdered Sugar
1 Tsp Baking Powder
1 Tsp Vanilla Essence
1 1/2 Tsp Instant Coffee Powder
1 Tbsp Hot Water
3 Tbs Butter
1 Egg
Date Syrup ( Optional )(See Note)

Procedure:


Mix the Flour and Baking Powder and set it aside.In a bowl whisk the Egg , Vanilla Essence , Butter and Powdered Sugar until they are fluffy. ( Approx 4 to 5 Minutes ).To this mixture slowly add the Flour mixture slowly. Dissolve the Instant Coffee Powder in Hot water. Add the Coffee to the cake mixture and set it aside.

Preheat the oven at 200 C. Grease a baking tin with butter. Pour in the mixture in the baking tin and bake for 20 Minutes.

Once cool , take some Date Syrup in a spoon( It is usually a very gooey substance). Gently move your hand in an upward to downward manner to drizzle the date syrup evenly on the cake.

You could add Walnuts to the cake to add in crunch as well. A bite of this strong and sweet cake , wakes every single taste bud up. I hope you enjoyed it.

Source: http://atspoonoflove.com/2012/04/30/coffee-cake-with-date-syrup-drizzle/

* Note: Recipe of the date syrup you can find from:

http://turntoislam.com/community/th...syrup-and-other-homemade-syrup-recipes.94235/
 

sister herb

Official TTI Chef
Coffee Syrup

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Coffee Essence


6 espressos (around 2.5 dl or 1 cup) I highly recomend using espresso it adds both depth and drama
100 g (0.4 cups) sugar

1. In a small sauce pan, melt the sugar in the espresso
2. Then reduce it, by letting it boil slowly for about 5 minutes until thickened and glossy
3. Remove from heat and let cool

Coffee Syrup


1 dl (0.4 cup) water
1 dl (0.4 cup) sugar
4 tsp coffee essence (or more, depending how strong you like it)

1. In a small sauce pan melt the sugar in the water
2. Remove from heat and stir in the coffee essence
3. Let cool and store in the fridge

You can use it on cakes, in drinks, on ice cream, glaze fruits in it, the possibilities are endless…

Source: http://modernwifestyle.com/2013/09/coffee-essence-and-coffee-syrup-recipe/
 

sister herb

Official TTI Chef
Iced Coffee Popsicles

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Serves:
10 people (depending on popsicle holders)

Instructions:

1) Mix 3 cups of freshly brewed coffee with 3/4 cup of 10% cream and 1/2 cup of sugar.
2) Pour the mixed combination into popsicle moulds/holders (can be found in house ware stores or on amazon).
3) Put into the freezer on a flat surface. Place wooden popsicle sticks into ingredients when it starts to harden but is not yet frozen.
4) Once the sticks are in, put back into the freezer for it to freeze (approx. 2 hours).
5) ENJOY!

Source: http://www.grosche.ca/blog/blog/2014/03/25/iced-coffee-popsicle/
 

sister herb

Official TTI Chef
Do you still remember Cookie Monster? Well, this recipe is from him personally:

Coffee Bean Cookies

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Before You Get Started Making Coffee Bean Cookies

Measure/Weigh all the ingredients
Remove butter and cream cheese to come to room temperature
Prepare baking sheets with parchment paper or silicone mats
Preheat oven to 375 degrees (F)/190 C

Coffee Bean Cookies Ingredients and Amounts (Yields 50 cookies)

2 tbsp (30g) whole milk - warm
1 tbsp (4g) instant coffee granules (instant coffee powder - grams may vary)
3/4 cup (170g) unsalted butter - room temperature
8 oz (226g) cream cheese - softened
1 cup (220g) packed dark brown sugar
1 tsp (4g) vanilla extract
2 1/2 cups (350g) all-purpose flour
3 tbsp (22g) unsweetened cocoa powder

Coffee Bean Cookies Step-By-Step Directions

1) Preheat oven to 375 degrees (F)

2) In the microwave, warm up the 2 tbsp of milk. Add the instant coffee granules to the warm milk and stir until the granules are dissolved.

3) Place the warm coffee-milk in the freezer to chill.

4) In a bowl, sift together the flour and unsweetened cocoa powder and set aside.

5) In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer), place room temperature butter and cream cheese in the bowl and mix together well on medium speed for 2 minutes.

6) Next, add the dark brown sugar, vanilla extract, and chilled coffee-milk from the freezer into the stand mixer, mix on low for 1 minute. Scrape down the sides of the bowl if needed.

7) With the stand mixer on low, add the dry ingredients set aside from Step 4, mixing just until the dry ingredients are combined.

8) To roll out the cookie dough, wet your hands and grab a gumball size of dough, shape it into an oval. You will need to re-wet your hands after 3 or 4 cookies.

9) Place the balls about an inch or so apart onto the baking sheet.

10) Once you have your baking sheet filled, take a toothpick and press it along lengthwise on top of each oval ball - this will make your ovals look like coffee beans. You may need to wet the toothpick if it gets sticky.

11) Bake the cookies for 10 minutes, the cookies will be set but still soft to the touch. Let the cookies cool on the baking sheet for a few minutes and then place on a cooling rack to cool completely. These cookies are delicious warm, or at room temperature.

Source: http://www.sweetsociety.com/recipe/coffee-bean-cookies-recipe


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sister herb

Official TTI Chef
Creamy Coffee Caramels

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When making candy caramels there are a few important things to note:

The volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.

1 cup granulated sugar
½ cup brown sugar
½ cup light corn syrup
¼ cup butter
1 ½ cups half & half
1 teaspoon vanilla extract
2 tablespoons instant coffee

Method

Butter a 8” x 8” pan, we use a silicon pan since you do not really need too much butter.

In a 2 quart sauce pan combine the white sugar, brown sugar, corn syrup, butter, half & half and instant coffee.

Note: We usually like to use 2 quart sauce pan, although if you are making caramels for the first time you might want to use a 3 quart heavy bottomed pot instead to avoid boil-over.

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Over medium heat stir together until the butter is melted and the sugar is completely dissolved.

You should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks.

Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C). Then pour into your 8” x 8” pan immediately.

Cut into 1 inch pieces after cool.

Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.

Source: http://www.christonium.com/culinaryreview/Homemade_Creamy_Coffee_Caramels
 

sister herb

Official TTI Chef
Mocha Cupcakes with Chocolate Candy and Chocolate Sauce

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1 cup flour
1 cup plus 2 tbsp sugar
1/3 cup plus 2 tbsp cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter. melted
2 eggs
1 tsp vanilla
2 tbsp instant coffee
1/2 cup hot coffee
Chocolate Sauce
2/3 cup dark chocolate
2 tbsp heavy cream
4 tbsp powdered sugar
2 tbsp water

Instructions
1. In a medium bowl, combine flour, cocoa, sugar, baking soda and salt.
2. In a separate bowl, combine eggs, butter and vanilla and add to the dry ingredients, beating on medium for 1 minute.
3. Stir instant coffee into hot coffee and pour into batter, stirring until combined.
4. Scoop batter into muffin cups. Bake 18 minutes at 350 F/175 C and then transfer to wire racks.
5. Once cupcakes are cooled completely, frost with chocolate buttercream and then transfer to freezer for 10 minutes.
Toppings and Sauces:
1. To make sauce, heat chocolate and whipping cream in the top of a double boiler, without stirring.
2. Stir the melted chocolate and then stir in powdered sugar and water until the sauce is at pouring consistency.
3. Chop whoppers, reserving 1 for the top of each cupcake.
4. Spoon chocolate sauce over frozen buttercream. Sprinkle with chopped whoppers. Finish with another dollop of buttercream and a chocolate candy.

Source: http://betterbakingbible.com/cupcakes/mocha-cupcakes-using-whoppers-candy/
 
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sister herb

Official TTI Chef
Coffee and Hazelnut Parfait

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2 large eggs, separated 

50g (2oz) caster sugar 

2tsp coffee extract 

200ml (7fl oz) double cream 

150g (5oz) hazelnuts, toasted and roughly chopped, plus 1tbsp to serve 

50g (2oz) dark chocolate, finely chopped 

50g (2oz) (chocolate) biscuits, roughly crushed

for the mocha custard:


300ml (½pt) whole milk
1 large egg yolk 

2tbsp golden caster sugar 

2tsp coffee extract
35g (1¼oz) dark chocolate, chopped finely

you will need:


450g (1lb) loaf tin, lined with clingfilm that overlaps the sides

Preparation

Place the egg yolks, caster sugar and coffee extract in a large bowl and whisk until thick and pale. Whip the cream until soft peaks form and set aside. Whisk the egg whites until very stiff. Add the hazelnuts, chocolate and Amarettis to the egg yolk and sugar base. Fold in the whipped cream, then fold in the beaten egg whites. Pour into the lined loaf tin and freeze overnight.

To make the mocha custard, heat the milk in a pan until it steams. Mix the egg yolk and the sugar together until pale. Stir in the coffee extract. Pour the milk onto the mixture while stirring, then transfer to a clean pan and heat, stirring constantly until the mixture thickens to coating consistency. The custard should be steaming gently but not bubbling while it's being heated. When thickened, stir in the chopped chocolate until fully melted, then chill until needed.

To serve the parfait, tip it upside down onto a serving platter and run a hot palette knife over the sides to remove the clingfilm marks. Drizzle a little of the custard over the top and scatter with the remaining hazelnuts. Cut into slices with a hot knife and serve the rest of the custard on the side.

Source: http://www.womanandhome.com/recipes/447337/coffee-and-hazelnut-parfait-with-chilled-mocha-custard
 

sister herb

Official TTI Chef
Mocha Cookies




4 ounces unsweetened chocolate, chopped
3 cups semisweet chocolate chips
1 stick (1/2 cup) unsalted butter, cut into bits
1/2 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups sugar
1 1/2 tablespoons instant espresso powder
2 teaspoons vanilla

In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat. In a small bowl stir together the flour, the baking powder, and the salt. In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2 cups chocolate chips. Let the batter stand for 15 minutes. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350 F/175 C oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely. Makes about 36 cookies.

Source: http://historyofcoffee.wordpress.com/
 

sister herb

Official TTI Chef
This looks sooooooooooooooo good that have to post this recipe (even it is my bedtime and I will see dreams about this):

Double Chocolate Coffee Mousse Cake

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175g plain chocolate biscuits
85g butter, melted
400g dark chocolate, chopped
600ml thickened cream
1/4 cup coffee-flavoured essance or coffee syrup
Cocoa powder, to dust

Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.

Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (see note).

Using an electric mixer, beat cream and essence until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.

Source: http://www.taste.com.au/recipes/30455/double chocolate mousse cake
 

sister herb

Official TTI Chef
Coffee Ice Cream

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Ingredients


2⁄3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoon strong coffee
1 1⁄4 cups heavy cream

1-pint airtight container

Preparation


1. Put the condensed milk in a bowl and stir in the espresso powder and coffee. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture.

2. Pour the caffe-latte–colored, airy mixture into an airtight container and freeze for 6 hours or overnight.

3. Serve straight from the freezer.

Source: http://www.darcyeden.com/posts/2013/3/16/coffee-ice-cream.html
 

Cariad

Junior Member
Hmm.. They look nice recipes, but they are coffee. I don't like coffee very much at all. :D

I wonder green tea ice cream... ;)
 

sister herb

Official TTI Chef
Hmm.. They look nice recipes, but they are coffee. I don't like coffee very much at all. :D

I wonder green tea ice cream... ;)

Maybe green tea avocado ice cream... or kiwi fruit ice cream with green tea... or something else. I need to

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