Hot answers tagged

60

Make ice cubes out of coffee. Depending on how you brew your coffee, you might even have some surplus coffee from time to time. Just pour it into an ice cube tray. Then put the coffee ice cubes into your freshly brewed coffee, as usual.


53

This also happens with common unsweetened instant coffee (without chicory) if you allow it to cake and then try to heat in a pan or any other kind of heat that is concentrated on a specific spot or surface. Instant coffee (a.k.a. soluble coffee) is made by spray-drying brewed coffee, and not by finely grinding coffee grains. You are not dealing with a moist ...


53

It doesn't go bad, but it does change the taste. When water is just sitting there, water evaporates, but most things dissolved in it don't. Then, each time you boil it, the steam causes additional water to escape leaving the same amount of dissolved stuff in there. So, the concentration of dissolved stuff keeps going up. Dissolved oxygen also decreases when ...


49

There is no safety issue with adding cold milk foam to hot coffee. Coffee aficionados recommend against adding cold milk to hot coffee, because they suggest it compromises the flavor of freshly brewed coffee. Their recommendation is that any milk, foam or not, should be warmed, but it is not a food safety issue.


43

Flatly, the calories are in the filter: in the grounds that you dump on your compost. In the water that went through the grounds, there are mostly aromatic substances and traces of coffee oils, few enough that a cup of coffee has (rounded) 0 calories. The caloric values given for coffee beans are valid if eaten - which is rarely done in significant amounts ...


35

I'm a scientist not a cook, but this is how I would do it. Conductive cup for the coffee. A thin-walled aluminium is best, but steel works reasonably ok. Glass or porcelain just insulates too well. (consider an empty cola can, that's about as thin-walled as aluminium containers get) Put it in a container with crushed ice. Add salt to the ice. The crushed ice ...


34

A typical tiramisu will serve a good number of people, so each serving is unlikely to have more than about a shot's worth of espresso. There's a limit to what the savoiardi will absorb so you'd struggle to get more coffee than that into a portion. Further, the flavour is diluted by the flavour already present in the savoiardi as well as the alcohol, ...


33

Have you considered whiskey stones? They are ice cold stones used in whiskey for the same purpose (to cool and drink whiskey without diluting the whiskey). You keep them in the freezer and use them exactly like ice.


28

Cinnamon is made from the ground bark of a variety of trees in the Cinnamomum genus. All of these barks contain starches, soluble fibers, and insoluble fibers to some degree. Lower grade cinnamons such as Cinnamomum cassia contain higher amounts of lignins, bassorins, pectins, and mucilages; accounting for almost 80% of the mass of the powdered cinnamon. ...


28

It's not so much that weak coffee is bitter, as that over-extracted coffee is bitter. If you want it strong but don't use enough ground coffee, you can get more flavour by leaving the water on the grounds for longer. But then the bitter flavours come out. The opposite is espresso; a decent espresso is of course strong but not at all bitter and extraction is ...


28

If done right, you can use a combination of ice and hot beverage that will ensure that the ice cubes have melted almost completely once you have reached an equilibrium, i.e. a cold drink. For my go-to ice tea, I use one full tray of ice cubes in my jug and pour the freshly brewed tea plus some sugar syrup and lemon right over it. In ratios, I need two parts ...


28

There's no plausible mechanism that would make it unsafe. It's usually impractical though, since milk foams better when heated. Steaming it automatically heats the milk, and most mechanical ways of doing it work best if you heat the milk first. It's not quite cold foam on hot coffee, but one popular dessert in Italy is affogato. At its most basic, it is a ...


24

We brew beer at home, so we have a product that does a really good job of this, called PBW (Powdered Brewery Wash). Our stainless steel coffee thermoses come out like new. The product description from a site that offers it reads: PBW (Powdered Brewery Wash) is a patented alkali cleaner originally developed for Coors, now widely used in commercial ...


22

One classic solution is to make a ganache to make the chocolate liquid. Ganache is an emulsion that suspends the cocoa butter in water which helps it mix with the coffee. While this sounds fancy, you can make it in a few minutes. The recipe I use is from The Blue Bottle Craft of Coffee by James Freeman Put 3 oz (85 g) coarsely chopped dark chocolate in a ...


19

You can get ice cubes covered in heat resistant, food grade plastic. I think they are called “plastic ice cubes”.


17

If convenience is your priority, then making an emulsion might not be the best solution. I would recommend making a chocolate syrup to mix into your coffee. A recipe based on water or milk with cocoa powder rather than chocolate will produce the best result mixed into coffee. Using a good quality cocoa powder will produce a very tasty result. Most coffee ...


17

As a suppliment, I'll address your questions regarding "authenticity": Tiramisu is not a traditional dish; it's a modern restaurant dish dating back only to the 1960's (but see other answer, it may go back to the 30s). It's generally agreed that it was created at the restaurant Le Beccherie in 1969 (although based on a long tradition of Italian ...


16

I'm a bit of a coffee nut, having bought my own espresso machine & grinder and have been pulling my own shots and learning how to create different coffee drinks for some years now. I am by no means an expert, however: What you're seeing when the barista is swirling/tapping the milk jug is called "polishing". It's the step after they've steamed it and ...


16

This is actually the Turkish method for making coffee, or a variant of it. Coffee grounds, cold water and sugar are brought just to a boil several times before being poured into small cups. For this method one typically uses the finest possible grind of coffee. The sand is used to control heat. The pots (called cezve) on top of the sand keep warm, and when ...


16

I suppose it's unsafe in a way similar to drinking microwaved liquids: Customer may feel the cold foam and take a big sip, not immediately noticing that the coffee itself is boiling hot?


15

It's not a mistake. It's there because people like the taste of coffee in meat dishes. It adds some richness to the flavor, definitely something that works well with meat, and I doubt rattlesnake is any exception. I've had chili with coffee in it, and plenty of barbecue rubs with coffee. (I don't remember a specific recipe I've had, but for example these ...


14

Do you have a French press? If so, you can make coffee that is quite strong in there and you can froth your milk. For the coffee, grind it course. If it's too fine, too much will go through the mesh and your coffee will be murky and over extracted. Buy a very dark roast, but something that isn't too smoky. Italian roast is too smoky. Espresso beans ...


14

As far as I know it does not go bad, but there is a good reason not to fill your kettle completely when you fill it from the tap. Partly filled kettles come to the boil in less time. Also costing less in energy, which can be a concern for some. So fill the kettle part way, say to the amount of water you actually use and you will spend less time waiting but ...


13

Its interesting to see all of the responses. At Kohana Coffee we make cold brew coffee concentrate commercially. Our caffeine numbers come to about 80 mg of caffeine per oz of cold brew concentrate. Our mix ratio for use is 1 part concentrate to 2 parts milk or water. Typically, a 16oz cup of iced coffee would be 3 oz concentrate, 6 oz milk/water plus ice to ...


11

The Chemex process does absorb oils, and also reduces the total time the coffee grounds stay in direct contact with hot water. But the issue is less about better-vs-worse, and more about your preferences wrt the characteristics of how you like to drink your coffee. French Press yields, assuming all else is the same, an earthier, more viscous brew with more ...


11

There is a significant difference in how the two operate. Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking. In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds. Given the radically ...


11

Excessively sour flavor in your coffee brew is a likely sign of underextraction, i.e. the coffee has not brewed long enough and has an excess of acids. Acids are extracted early in the brewing process, whereas other balancing flavors are extracted later in the process. Per Wikipedia: [The coffee is] "under-extracted", specifically "under-...


11

If you can get instant espresso powder (most big grocery stores in the US have it) that's what you want to use. NO WATER, small amounts of water will ruin chocolate, cause it to seize. Just sprinkle some powder in while the chocolate is melting. It will blend right in. If you can't get espresso powder, you can use instant coffee, just be sure that it's a ...


11

Absent the cake portion, the ingredients are precisely as listed for the Waitrose White and Dark Chocolate Tiramisu. Recipe and image courtesy of Waitrose.com As @ChrisH has suggested, someone may have been modifying the recipe to use ready-made cake, such as a Madeira. Coffee chocolate syrup 200ml strong coffee 1 tbsp demerara sugar 75g plain ...


11

Some preparations for Irish coffee demand that the whiskey and sugar be caramelized together by heating them in a heat-proof glass over a burner and then topped with hot coffee and thick liquid cream. It takes some experience to get this heating step right. (Youtube video here) Baileys coffee is simply coffee with added Baileys liquour (cream optional), ...


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