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COFFEE TIPS
As far as I can recall, I have always been a coffee drinker. One of my fondest childhood memories is drinking "cafe con leche" with freshly baked french bread. This was a morning ritual at our home. My grandmother would prepare it for us every school morning.
I have tried coffee in many parts in the world, but none compares to that morning coffee.
I guess there is something magical about preparing food with love. My grandma always says that no spice, herb, or potion in the world can alter a recipe as good as a dash love.
I hope you enjoy the following recipes and don't forget that our products are brought to you with all of our Love and Happiness.
Your Friend in Coffee,
Roger Xavier
Cafe con Leche
2 cups of Milk (Whole Milk)
Finely Ground Coffee to taste (2 tbs per cup)
3 tbs of Sugar
Bring the milk to boil. Add coffee grounds and sugar. Strain milk with a collander and serve. As a variation, you can sprinkle some chocolate powder on top.
Caffe Latte
Add steamed milk (150-170 F) to a freshly drawn shot of espresso. Finish with a quarter inch of foamed milk. NOTE: Some like to add the shot of espresso last. Pour slowly into the center of the cup. If desired, sprinkle with chocolate or cinnamon.
Caffe Mocha
Start with a long pour of White Chocolate Syrup to coat the bottom of the cup.
If you can not find White Chocolate syrup, take some white chocolate (Goutard) 6oz per serving, and melt it in some milk using a low heat setting in the microwave.
Pour a shot of espresso and then add steamed milk (150-170 F). Crown with a generous scoop of whipped cream and lightly sprinkle with Chocolate Powder, unsweeten is best for contrast.
Chocolate Covered Espresso Beans
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- 1 bag of Dark Roast Split Bean Coffee Beans
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Place the sheet of wax paper over a cookie sheet. Place the espresso beans about 1/2 inch apart. Melt the chocolate either in a pan on the stove or in a microwave safe dish in the microwave.
Spoon the melted chocolate over the beans and place them in the fridge to harden. After the first layer of chocolate dries, put on another coat, this gives you a thicker chocolate layer and tastes even better.
Mexican Coffee
- 1 oz coffee liqueur
- 1 tsp. chocolate syrup
- 1 cup hot coffee
- 1/2 oz brandy
- 1 dash ground cinnamon
- Whipped cream
Directions:
- Stir together liqueur, syrup and brandy
- Pour in coffee and stir again
- Top with whipped cream and cinnamon
Enjoy
How to Make Caf�FONT> Cubano
1. Unscrew the espresso maker and remove the metal filter cup from the bottom half. Pour ice cold water into the bottom of the espresso maker up to the bolt located on the inside.
2. Add coffee level to the brim and tamp lightly, we recommend our French or Dark Roast. Don�t let the coffee grounds lay on the rim of the bottom section, or they�ll get in between it and the top chamber of the pot, preventing the two from sealing tightly. Screw the espresso maker together and heat over medium heat.
3. Take a metal cup or small glass measuring cup and measure out about one teaspoon of sugar per number of espresso servings (usually 4-6 teaspoons).
4. As the first trickles of coffee percolate, pour a few drops -- only enough to moisten the sugar into the cup. Vigorously mix the moistened sugar and coffee until it becomes a light paste.
5. Take the espresso maker off the heat as soon as the water has percolated to the top.
6. Once the coffee is done, pour it into the cup of sugar paste and mix gently. If done properly (and yes � it does take practice), the sugar paste will create a foam, or "crema" , once it is mixed with the rest of the coffee. Serve in demitasse cups "tacitas".
| Ingredients |
250ml water
1 tblsp granulated (raw) sugar, plus extra for dusting
1/2 teaspoon salt
1 1/2 cups plain flour
1 large egg
1/2 lime or lemon
oil for frying |
| Preparation |
Bring the water, sugar and salt to the boil. Remove from the heat and beat in the flour until smooth. Beat in the egg, using a wooden spoon, until the mixture is smooth and satiny. Set the batter aside. Pour the oil into a deep frying pan to a depth of about 5 cm. Add the lime or lemon, then heat the oil to 190degreesC (or until a cube of day-old bread added to the oil browns in 30-60 seconds).
Pour the batter into a pastry bag fitted with a fluted mozzle. Pipe 7.5cm strips of batter and then add to the oil, a few at a time. Fry for 3-4 minutes or until golden brown.
Using a slotted spoon, remove the churros from the pan and drain on kitchen paper. Roll the hot churros in granulated sugar before serving. |
QUICK CORNBREAD
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
DRY Ingredients
2 c. white or yellow cornmeal
2 c. flour
4 tsp. baking powder
1 tsp. salt
WET Ingredients
3 Tblsp. maple syrup
� c. olive oil
2 c. milk
2 eggs, beaten
2 medium jalape�eppers, minced, or
2 4-oz. cans green chiles, chopped (optional)
1. Mix well all the dry ingredients in one bowl and all the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients, and stir until well-combined.
2. Pour the mixture into a well-greased 9"�" round, or 8"�"�" square, glass baking pan. Bake in a preheated 350� oven for 20-25 minutes or until a toothpick inserted into the middle comes out dry. Set aside and cool. This recipe serves 8 to 10 people.
Arabian Coffee
1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Cardamom
1 teaspoon vanilla or vanilla sugar
CONTACT US - COFFEE@SPLITBEANCOFFEE.COM
Telephone - (818) 448-5185
E-Fax - (309) 210-8449
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