Hot answers tagged

56

I am surprised no one has mentioned this wonderful graphic (Credit: Espresso Field Guide by the aptly named Jay Mug ):


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 ...


51

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 ...


42

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 ...


33

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, ...


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 ...


25

The standard espresso drink is the double espresso (a double espresso shot). Although you can get single or triple espressos, if you are comparing quality, the double espresso is the standard. Regardless of which type of shot you order, if you are comparing quality across different cafes, you should always order the same thing (ie don't order a single at ...


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 ...


18

Boil the milk on its own in a clean/rinsed container (microwave). If it curdles, it's the milk. Otherwise either there is a decalcifying agent in the kettle or something in the coffeee is making it too acidic. It takes very little, after decalcification, we usually have to pass about a gallon of water through the coffee machine before the steam wand ...


18

For coffee, there is milk in 10-ml portions. It is UHT, so it doesn't start spoiling until you open it, and you only open one of them per coffee. Alternatively, use powdered milk.


17

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 ...


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

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 ...


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 ...


12

If you take your coffee sweet, ice cream works wonders, and it lasts in the freezer. Chocolate is my favorite. I recommend melting it before adding the coffee. This makes sense because ice cream is mostly milk and cream, with some flavorings--usually of higher quality than are in artificial coffee creamers. I should add the trick I used in the dorms some ...


12

You list the main differences already (and yes they can be both made from the same bean or blend). The name turkish coffee refers to the preparation method ... and the grind/granulation/coarseness is adjusted to the method. Coarse ground coffee - Turkish preparation: I come from a culture where Turkish coffee is brewed in almost every home, so I always ...


12

Fresh ground coffee requires some sort of brewing process to extract the flavor, generally extended time in hot water. If you just dump some into a cup of warm water, you won't get much out of it - some wet grounds and some slightly coffee-ish water. Same goes for baked goods: coffee grounds won't efficiently release their flavor. If you brew it first, you'...


12

The two main issues with ground coffee are: The coffee losing its aroma. The aroma/flavor of coffee is quite volatile, and will evaporate very easily. The solution to this is an airtight container, with as little head room in it as possible. The coffee soaking up moisture from the air. This makes the coffee... unpleasant. The best solution I've found (in a ...


12

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

It probably would not damage anything, but you would end up with rather a mess to clean up, probably, and not a very good product. The chocolate would melt slowly, maybe clog the filter. It might overflow hot, sticky coffee chocolate liquid all over. The candy is also probably old enough since it was roasted that it wouldn't brew excellent coffee, even if ...


11

Great espresso requires these things: Proper Coffee Proper Grind Water heated to the proper temperature (boiling is too hot) A method to push water at a specific pressure, through the grinds. You can solve #1 and #2 by buying your coffee already ground. I would suggest you start with Illy espresso or find a local reputable roaster. I would stay with Illy ...


11

You can get quite close, actually: Aeropress will give you a decent coffee extraction. Warm up the milk in the microwave, and use a frother like this one made by Bialetti to achieve a really thick and smooth latte foam. Your other option (as SAJ14SAJ suggests) is an electric Moka maker. I've seen this Bialetti Electric Moka make a decent espresso and ...


11

You have quite a bit of leeway with Instant Coffee. You can brew it using water of your desired temperature. I would recommend using water just below boiling point though, around 95-99 degrees Celsius. You could use 85-95 degrees Celsius water as well; it won't make a big difference in terms of extraction of flavour, and here is why: How instant coffee is ...


11

Both have downsides: Coffee that is ground more than a few hours before brewing loses aroma, which is obviously an important part of flavour. A blade grinder doesn't produce evenly-sized particles; big particles will under-extract (losing flavour) and small particles will over-extract (introducing bitterness). My wife and friends didn't believe me about ...


Only top voted, non community-wiki answers of a minimum length are eligible