Coffee - Culture - Preparation - Café Recipes
NESPRESSO " What else "
Nespresso " My Coffee "Click thumbnail to view full-size
I Love Coffee
Everyday when i wake up, i used to drink 2 cups of milk coffe. Coffee makes my day lighter, it awakens my spirit and prepares my body to start an active day going to work or start my routine houseworks. At work or at home i take an afternoon break with 2 cups of coffee in my garden lounge or in my favorite rest place in the gallery or in the living room.
It is important for me to take time to drink my coffee slowly with pleasure and enjoy every bit the moment it tickles in my tongue and feel its pleasant taste.
Coffee remains the favorite drink of millions around the world. Very popular in the hot summer months, iced coffee and coffee - ice. Coffee is also used for the preparation of delicious tasting coffee cake. Many countries have their own specialty coffees, Austria, for example, its "Wiener Melange" or Italy " crema latte". Other well-known specialty of this particular drink include the mocha, espresso or cappuccino. The most popular, is still as a beverage, black or with milk,
There are numerous different types of Coffees which is confusing for many people, they should choose from - different qualities, blends and price ranges. The reason for this diversity is the careful classification of the coffee, which is based on variety, purity, bean size and taste. Many find it beneficial, instead of buying ground unground coffee. If possible, the coffee beans has to be ground in your presence. This ensures that it is freshly ground.
Tip: You can check the purity of ground coffee easily by scattering some of the powder on the water. If the coffee is pure, then the powder floats on top, because coffee absorbs water very slowly. However, if coffee contains impurities, the powder sucks the water quickly going down the bottom.
My Favorite Coffee
My favorite type of Coffee is from Nespresso. I love Roma, Indriya, Volluto, Onirio and other different flavours which make me curious and brings me into different taste adventures and enjoy numerous pleasant feelings of taste experiences.
3 tips from Nespresso to create café quality coffee at home
Roasted, ground, and are freshly prepared with hot water, the little bean the favorite drink of people throughout the world. Whether as cappuccino, café latte or café au lait. Coffee knows no limits in its diversity.
Café crème: the normal coffee, freshly ground and prepared in a fully automatic machines such as espresso. It is very aromatic and is only here Schümli (froth).
Pflümli: Black coffee with brandy plum rounded and either served with whipped cream.
Shell: milk coffee.
Melange: coffee with whipped cream, the whipped cream is often served separately in a bowl
Espresso: 7 grams of finely ground coffee powder with 25 - 30 seconds by pressing a screen - 30 ml of water in Figure 25.
Espresso Doppio: double espresso.
Espresso Macchiato: Espresso with a normal small cap of milk foam.
Ristretto: strong, short espresso, only 15 - is brewed 20 ml of water.
Cafe' Lungo: opposite of Ristretto, a mild, water-stretched espresso.
Espresso Romano: normal espresso, served with a lemon slice.
Cappuccino: specialty espresso, steamed milk and milk foam. Fill the espresso with 100 ml hot milk and cover with milk foam.
Caffè Latte: steamed milk and espresso with a milk foam cap on top that is about 12mm thick. The term ‘Caffè latte’ actually means ‘milk coffee’ and it comes from an essay written in 1867 by William Dean Howells (Italian Journeys).
Latte macchiato: hot milk and milk foam fill a glass, pour the espresso slowly on the edge.
Filter coffee: For a cup of coffee you need 6-8 g of ground coffee and 125 ml of water.
Iced Coffee: chilled coffee with vanilla ice cream.
Milky Coffee: drip coffee, half milk, half coffee.
Shevat or Schwatten: weak coffee with sugar and 2 oz grain (north German specialty).
Pharisees: black coffee with rum, sugar, and with plenty of whipped cream covered.
Bavarian coffee: coffee with schnapps and whipped cream.
Café au lait: coffee with milk, served in a large bowl. Espresso or double espresso is "extended" with lots of hot milk.
Café noir: black coffee.
Lungo: coffee diluted with water.
Cafe creme: coffee with cream
Schwarzer: pure coffee.
Brown: Black with cream (whipped cream), beaten.
Gold: Black with even more cream.
Mocha: very strong black man.
Fiacre: double espresso with whipped cream and kirsch.
Capuchins: Austrian Cappuccino - Espresso, steamed milk and thick cream.
Melange: half milk and half coffee.
Wiener Melange: half steamed milk, half coffee.
Café solo: The little black coffee for breakfast as popular as after a good meal.
Cortado: Who does not like the little black dress quite as sharp, is a small sip of milk added.
Leche manchada: The "tainted milk" is a lot of hot milk, where a tiny amount of coffee.
Café dei Tiempo: Against the thick head in the morning there is the coffee ice cream with a slice of lemon.
Café canario: This specialty of the Canary Islands you drink café solo with severe condensed milk.
Café con Leche: small black coffee, the waiter poured at the table with hot milk.
Kahve: He is in Cezve (the jug with the handle) is prepared and served. The mixture is heated at the same coffee powder, water and sugar over low heat. If the Flüüsigkeit boils, then serve it in small espresso cups.
I guess Americans love Starbucks Coffe, of course at home where most have Coffee Machines and different coffee recipes.
– tried and tested, and unlikely to succumb by any new-fangled technology; is still a favourite way of making coffee in Switzerland, for example. Just place the filter paper in the holder and spoon in the desired amount of ground coffee. Carefully pour in hot water and wait for the coffee to drip down into the jug.
An integrated heating system boils the water in the tank and with steam pressure pours it directly over the ground coffee in the filter holder.
Espresso coffee percolator This highly popular piece of kitchenware is also an Italian legend. The pot consists of two separate containers that screw together. In between them lies the ground coffee. The cold water in the bottom half of the pot is heated on the stove and, as steam pressure builds up, it passes through a solid pellet of ground coffee and into the top half of the pot.
Lever-operated machine The ground coffee is placed in the filter holder and pressed down slightly. Pulling down on the lever (a strong arm is required) presses a piston, which forces the hot water from the boiler to pass through the coffee. This procedure, which requires touch and plenty of practice, produces an espresso with a unique individual character – which is perhaps why it is the classic method that espresso connoisseurs tend to swear by.
Semiautomatic (espresso machine with automatic steam system). The ground coffee is placed in the filter holder and pressed down slightly. The filter holder is then inserted into the machine and tightened by hand. A button is pressed and hot water from the boiler is directed at high pressure through the coffee (hence the term “presso”, “espresso”). This is the system that most professionals still use, as pressing and tightening of the filter allows for individual portion control. Domestic users can also buy pre-packed individual portions of freshly ground coffee, ready for placing directly into the filter holder.
Fully-automatic Most of the procedures involved are automatic on this type of machine. When the button is pressed, a built-in mill grinds the coffee and tips it into a cylinder. A piston then presses the hot water through the coffee. The water is either heated up in a boiler or kept at a constant temperature by an instantaneous water heater.
Automatic machines with portion control
These automatic machines are designed specifically for use with pre-packed individual portions of coffee, which can be obtained in the form of capsules, pods or discs. The machine works in a similar way to a normal espresso machine, as the portions are laid in a filter holder (an operation that certain machines carry out automatically). The advantages of this system include consistency of quality and portion control, the possibility of enjoying a wide selection of different types of coffee, a clean and convenient operation.
Instant coffee Soluble freeze- or spray-dried coffee is placed into a cup or glass and stirred with hot or cold water. Unbeatably, fast and simple preparation – along with problem-free storage – are benefits that many prize and take advantage of. This type of coffee is ideal, for example, for making cocktails and other drinks that contain coffee as an ingredient, in coffee-based recipes (particularly desserts), and as a complement to or basis of more and more new creations that involve coffee.
Coffee vending machines are capable of putting the coffee in the cup and stirring it, while adding powdered milk and sugar at the same time.
Also known as Schümli or Schäumchen in various parts of the German-speaking world. This is the type of coffee most widely consumed in Switzerland. A café crème is easy to make at the push of a button, provided the machine is correctly adjusted. Use around 9 g (1/3 oz.) of fine-ground coffee, 120–130 ml of hot water, heated to a temperature of 88–93°C (190 - 200°F), plus full cream, coffee cream or milk according to taste.Caffè latte
Also known as café con leche, café au lait or simply latte. An espresso topped up according to taste with hot (or cold) milk. Often served in a large cup or glass. 1 previously-prepared espresso, 75–100 ml of cold milk, approx. 100 ml of hot milk. Pour the espresso into a cup and top up with hot, steam-injected milk, normally with very little foam.Caffé lungo
A type of espresso with a somewhat milder flavour, as it is made with a larger quantity of water. 6.8-7.5 g (1/4-1/3 oz.) of coarse-ground, espresso-roasted coffee, approx. 55 ml hot water, heated to 88–93°C (190 - 200°F), warmed espresso cup The normal espresso is effectively topped up with hot water.Caffè macchiato
Basically a cappuccino without most of its milk, i.e. an espresso with a thin top layer of foamed milk. Also regarded as something of a work of art (and one to impress that special someone with). Believe us – it can be done, as the picture shows. 1 previously-prepared espresso, a little foamed milk. Pour the espresso into a warmed cup and add a little milk foam.Cappuccino
An espresso topped up with less hot milk to leave room for a layer of milk foam, sometimes with a sprinkling of cocoa powder added. Contents of cup 120–200ml. The term cappuccino comes from the Capuchin order of monks, whose name in turn derives from the hood (cappuccio) on their habit. 1 previously-prepared espresso, 100–150 ml milk. Pour the espresso into the warmed cappuccino cup, while foaming up the cold milk at the same time. Do not heat the milk to more than 65°C (150°F). Top up with foamy milk.Espresso
The pinnacle of coffee culture. Italian in origin, but now common in many other countries. A properly-made espresso should be hazelnut brown in colour, with a slight reddish tinge, and have a fine layer of creamy foam on top (Schäumchen). 7.5-8.5 g (1/4-1/3 oz., or a little more) of fine-ground, espresso-roasted coffee, approx. 40 ml hot water, heated to 88–93°C (190 - 200°F), warmed espresso cup.Latte macchiato
Fill a large glass about two-thirds full of milk, with a layer of foam on top. Now carefully pour a ristretto in through the foam. Note that this coffee is also a treat to look at! (as it is served in a glass). 1 previously-prepared espresso, 25 ml of cold milk, approx. 150 ml of hot milk (foamed up). Pour the cold milk into a glass and place some hot foam on top. Carefully pour the cup of espresso in on top. Spoon a little foam over to hide the place where you poured it in.Ristretto
Also referred to as caffè corto. An espresso made with a reduced amount of water (a half to two-thirds of the normal quantity) . Ristretto literally means “restricted” or “limited” 6.8-7.5 g (1/4-1/3 oz.) of fine-ground, espresso-roasted coffee, 20–30 ml hot water, heated to 88–93°C (190 - 200°F), warmed espresso cup.
50 ml coffee
8 tablespoons of hazelnut syrup
10 ml whipped cream
4 teaspoonfuls of grated hazelnuts
Mix the coffee and syrup and pour into four glasses. Spoon the cream on top. Quickly roast the grated hazelnuts in a dry frying pan and sprinkle on top of the cream.
Coconut iced coffee
Ingredients for 4 persons:
60 ml coffee
150 ml coconut milk
1-2 tablespoons of lime juice
1 sachet vanilla sugar
4 portions vanilla ice cream
Allow the coffee to cool before whisking it thoroughly with the coconut milk, lime juice and vanilla sugar. Pour the coffee mixture into ice-cold glasses and add a portion of vanilla ice cream to each.
Coffee shake with marinated strawberries
300 g / 10½ oz. strawberries5 tablespoons of orange-flavoured syrup
40 g / 1½ oz. sugar
500 ml strong coffee, allowed to cool
500 ml vanilla ice cream
Sprigs of fresh min
Clean and rinse the strawberries. Cut the strawberries into pieces and marinate in the orange-flavoured syrup and sugar for 10 minutes. Mix the cold coffee and vanilla ice cream thoroughly with a hand-held blender. Spoon equal portions of strawberry into four tall sundae glasses, and pour the coffee ice-cream shake mixture on top. Garnish with the sprigs of mint and serve.
Crème brûlée with coffee and orange
300 ml cream
200 ml freshly-made,
Grated zest of an orange
1 vanilla pod
200 g / 1½ oz. sugar
6 egg yolks
Place the cream, greated orange, extracted contents of the vanilla pod and coffee into a saucepan and bring to the boil. Remove from the heat. Whisk the egg yolks with 125 g (4½ oz.) of sugar, and stir into the hot (but no longer boiling) liquid. Pour the resulting mixture into ovenproof form, and place them in a large ovenproof dish, filled with water almost up to the brims of the form. Bake in a pre-heated oven for 25–30 minutes (with circulating fan heater: 125°C / 260°F; with bottom and top heating: 150°C / 300°F) Allow each crème brûlée to cool down and then sprinkle the rest of the sugar on top. Return briefly to the oven and grill until the sugar caramelizes.
Ice cream cappuccino
2 sheets of greaseproof paper
250 ml of very strong coffee
75 g (2½ oz.) sugar, 1 egg, 3 egg yolks
50 ml cream, 150 ml milk
30 g (1 oz.) sugar, a little cocoa powder
Cut the greaseproof paper lengthways in half and fold into long strips 4 to 5 cm (1½” to 2”) wide. Wrap each strip of paper around a glass so that the paper is about 2 to 3 cm (¾” to 1”) above the brim of the glass. Secure with a piece of string or a rubber band. Cook the cold coffee, sugar, egg yolks and egg in a bain-marie, then quench with iced water. Fold the whipped cream into the cold coffee foam and place in coffee cups until each one is about two-thirds. Freeze for at least one hour. Heat the milk and sugar, and whip up using a hand-held blender. Carefully spoon the hot foam onto the frozen coffee cream until each paper mould is full. Return to the freezer. About ten minutes before serving, take the cups out of the freezer, remove the paper moulds and sprinkle on a little cocoa powder using a fine sieve. Serve.
6 teaspoons instant coffee
4 sugar cubes
A little freshly-milled black pepper
4 mocha cups of water (approx. 30 ml each)
A few drops of lemon juice
Slowly heat the coffee, sugar, pepper and cold water, stirring constantly. Remove from the heat just as it begins to boil over. Add the lemon juice and pour into mocha cups. Leave to stand for 2 to 3 minutes before serving.
6 to 8 tablespoons of grated milk chocolate
80 ml milky coffee (two parts coffee to one part milk)
350 ml whipping cream
Grated chocolate curls
Place equal portions of chocolate into four coffee cups and pour hot latte on top. Spoon on the whipped cream and sprinkle with the grated chocolate curls. Serve immediately.
6 tablespoons of cold espresso
2 tablespoons of Amaretto (or non-alcoholic Amaretto syrup)
150 g (5 oz) sponge fingers (about 23 biscuits)
250 g (9 oz.) Mascarpone
30 g / 1 oz. sugar
150 ml cream
Approx. 1 tablepoon of cocoa powder
Mix together the espresso and Amaretto, and use to soak the sponge fingers. Place half the soaked sponge fingers in a mould measuring about 10 x 20 cm (4” x 8”). Whisk together the mascarpone and sugar. Whip the cream to form stiff peaks and fold into the mixture. Spread half the mascarpone cream onto the sponge fingers. Place the remaining biscuits on top. Cover with the remaining cream mixture. Keep refrigerated for at least 3 hours. Just before serving the Tiramisu, sprinkle it with cocoa powder via a fine sieve and garnish with the lemon balm.
© 2011 Carolina