Archive for January, 2012


Coffee Rating:
3.5 out of 5 coffee cups

Coffee Del Sol
El Salvador Alicia Medium Roast
Price: $13.00 for 12 oz.

Coffee Del Sol was kind enough to send us a bag of their newest specialty coffee to sample. Coffee Del Sol hand picks their coffees through a partnership with high quality coffee roasters Coffee Reserve Brands, who sells only the finest Arabica single origin certified organic sustainable coffees. Coffee Reserve’s team of skilled Roastmasters and green buyer select quality beans and hand roast them with a quality check throughout the each step of the roasting process. Coffee Del Sol features medium roast, full roast, and dark roast coffees. Shipping is free on orders of $35 or more.

Coffee Del Sol’s coffee roaster suggests a specialty coffee once a month on their website and this coffee was recommended by him. El Salvador Alicia from Coffee Del Sol is a medium roast bean from the El Tablon region of El Salvador. El Salvador Alicia is from famed coffee farmer and producer Aida Batlle, a fifth generation coffee farmer whose yields are highly sought after. She worked with another local coffee farmer to create the Alicia El Tablon. When opening the El Salvador Alicia beans there is a warm aromatic nutty aroma that wafts from the package. The El Salvador coffee beans were freshly ground and brewed with a French Press, and tasted with and without half and half.

El Salvador Alicia coffee on first sip has a nutty smell to the brewed coffee, and the taste is full and mellow with a enticing flavor. The coffee when brewed is very smooth tasting with no bitterness. For a medium roast coffee the taste is very inviting and satisfying. This is a calming, pleasant tasting coffee you can enjoy every morning to welcome the start of your day.

Espresso Blackened Beef Tenderloin

Ingredients:

4 Portions tenderloin beef; 8-ounce)
Salt and pepper
2 c Decaffeinated espresso coffee beans; (finely ground)

Season beef with salt and pepper. Dip the top and bottom of the beef into the espresso. Place the beef espresso end down in super hot cast iron pan. Sear all sides of the beef leaving the one espresso crusted side unseared until your finished with the rest, then place the un-seared side down in the pan and place into a 500 degree oven. Cook until desired temperature, 2 minutes being rare and 8 being well done (times will vary). Always let your meat rest for a few minutes after cooking. It lets the juice set into the meat.

Public Domain Recipe



“Suave molecules of Mocha stir up your blood, without causing excess heat; the organ of thought receives from it a feeling of sympathy; work becomes easier and you will sit down without distress to your principal repast which will restore your body and afford you a calm, delicious night.”
~Prince Tallyrand

Coffee Rating:
3 out of 5 coffee cups

CoffeeAM
Kenya AA Medium Roast
Price: $12.95 1 lb, Sale Price $11.95 1 lb

CoffeeAM was kind enough to send us four free coffees to sample from their line of gourmet coffees. CoffeeAM fresh roasts their coffee for immediate shipment to provide the freshest coffee possible to coffee enthusiasts. CoffeeAM has 150 flavored coffees, including coffee from various regions of the world and their own in-house crafted coffee blends. CoffeeAm also carries a selection of gourmet tea blends, herbal, and loose leaf teas, as well as coffee and tea equipment online.

When ordering at CoffeeAM you can choose the specific grind for your coffeemaker. My samples arrived in an attractive silver package with a notation on the packages that said the coffee was ground for me and printed my name on the package. The choice of grind when ordering online and the packaging for their customers is a nice individual touch provided by CoffeeAM.

The first coffee we tried from CoffeeAM was Kenya AA coffee, which was ground by the company specifically at my request for a French Press. This coffee grind when opened looks darker but the coffee tastes more like a medium-roasted coffee. The Kenyan coffee aroma when opening the bag was pleasant coffee smell when the package was opened. The Kenya AA coffee was brewed with a French Press and it was tasted with and without half and half.

The description of the coffee at CoffeeAM’s website calls it full bodied with heavy acidity and sweetness. I did get some of the sweetness and acidity but not as much full bodied flavor as I might have expected, although I tend to prefer strong tasting coffee in general so I’m used to strong coffee. Those who love medium roast coffee will enjoy the smoothness of this Kenyan coffee. I found the Kenyan coffee had a mellow aroma, with a smooth but slightly bitter tone and smoky, earthy flavor. For those who’d like to know more before ordering many CoffeeAM online customers have reviewed this coffee remarking how much they enjoy this particular coffee. I would suggest Kenya AA would be a good choice to make for your everyday coffee at home. This coffee is also available as Certified Organic or Decaf.

Coffee and Cocoa Bean Cooler

Ingredients:

1/4 c Espresso Coffee Beans
2 tb Unsweetened Cocoa Powder — (nonalkalized)
14 oz Can Sweetened Condensed Milk
3 c Water
1 ts Vanilla Extract
1 1/2 c Heavy Cream
2 tb Granulated Sugar
1 ts Vanilla Extract
1 1/2 c Crushed Ice
1/2 c Dark Rum — (optional)
Chocolate Shavings — for Garnish

Make the drink base:

1. Crush the coffee beans coarsely with a rolling pin. In a medium saucepan, combine the crushed coffee beans, cocoa powder, and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for 3 minutes. Add the sweetened condensed milk and stir to combine.

2. Strain the mixture through a fine sieve into a metal bowl set in a larger howl filled with ice water. Discard the coffee beans. Refrigerate the coffee mixture until well chilled, at least 2 hours. The coffee and cocoa bean drink may be brewed and chilled the day before.

Assemble and garnish:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, whip the cream, sugar and vanilla at medium-high speed until soft peaks begin to form. Fill a pastry bag fitted with a star tip (such as Ateco #6) with the whipped cream. Refrigerate until ready to use.

2. If desired, stir the rum into the mixture. Divide the mixture in half. Pour half into a blender container and add 3/4 cup of the crushed ice. Cover and blend at high speed for 30 seconds. Pour into 4 tall 16-ounce glasses. Repeat with the remaining crushed ice and coffee mixture.

3. Pipe a large rosette of whipped cream to float on top of the brewed coffee and cocoa bean drink. Garnish with the chocolate shavings. Serve immediately.

8 Servings.

PREPARATION: 20 minutes plus cooling time.

Public Domain Recipe



“Deja Brew: The feeling that you’ve had this coffee before.”
~Author Unknown


Coffee Rating:
4 out of 5 coffee cups

I know caffeinated coffee aficionados may bristle when I review decaffeinated coffee, but truth be told decaf can be flavorful if you choose to buy from the right coffee company. Peet’s Decaf House Blend coffee is available pre-ground and packaged in many grocery stores. If you’ve never tasted a high end decaf coffee before, try Peet’s and you may just find yourself buying decaf for those times when you’ve reached your caffeine limit but need just one more cup of coffee.

Peet’s House Blend decaffeinated coffee is lighter in strength than Peet’s French Roast but has plenty of punch when it comes to flavor and aroma. I have tasted most of Peet’s most popular coffees and this decaf stands up well to their line of famous tasting caffeinated coffees. Peet’s decaf makes a smooth, full bodied cup of coffee, decaf doesn’t have to taste like the dregs leftover from caffeinated coffee. I use Peet’s decaf, usually brewing it up in a French Press. When using pre-ground Peet’s in a French Press, go slowly when plunging the press to the bottom of the pot because Peet’s pre-ground is a finer grind and harder to press through the pot. This pre-ground decaf would probably work best in a traditional drip coffee maker but works fine in a French Press.

Peet’s decaf tastes like a strong cup of coffee you’d get in a good restaurant, it is delicious (yes I said that about decaffeinated coffee) and satisfying. Peet’s decaf coffee is as good a cup of decaffeinated coffee as you’ll find, this is no wimpy decaf. The only better decaf coffee is Peet’s whole bean decaf, providing you the opportunity to grind your coffee fresh every time. If you’re lucky enough to have one locally, visit a Peet’s coffee store and you’ll find the whole bean version available.

Don’t believe me? Visit your local store or Peet’s coffee shop and try a cup of their decaf, you’ll be glad you did. Visit Peet’s online shop and not only will you find the house blend decaf, but Peet’s decaf versions of their French Roast, Major Dickason’s Blend®, Mocca-Java, and Sumatra coffees as well. Peet’s online shop also offers special decaffeinated holiday blends during the holiday season.

Peet’s Decaf House Blend coffee should be available at your local Mega Mart as a pre-ground 12-ounce bag for somewhere in the $7-$10 range.

Vietnamese Coffee

Ingredients:

2 tb Sweetened Condensed Milk
6 oz Strong Black Coffee

In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. it takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do.

Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee,trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished.

Makes 1 serving.

Variation: This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above.

Public Domain Recipe



“Coffee has two virtues: it is wet and warm.”
~Dutch Proverb

Coffee Liqueur Zesty Seafood Marinade/Sauce

Ingredients:

1 tb Coffee liqueur
1/4 c Onion, finely chopped
1/2 ts Honey
1/4 c Lime juice
1 ts Worcestershire sauce
1/4 ts White pepper
1/4 c Lemon juice
6 drops Hot pepper sauce
1/8 ts Ginger root, grated
1/4 c Vegetable oil
1/2 ts Dill weed

Shake all ingredients together well in covered jar. Let stand 1 hour or longer to blend flavors. Shake well before using. Pour over fish and marinate 30 minutes. Grill fish, basting often.

Public Domain Recipe



“A morning without coffee is like sleep.”
~Author Unknown

If you’re looking for a new way to enjoy a delicious cup of Joe, look no further. You’re probably familiar with some of the brewing methods on this list, but if you haven’t tried them all, you might be missing out on a new way of enjoying your favorite beverage. Read on for information about different ways to brew a pot of java.

Turkish Coffee

Gas ranges are perfect for making Turkish coffee, which is prepared using ibrik (also known as a cezve). Turkish coffee uses a fine grind which is combined with sugar, coffee, and water and heated over a medium flame. When brewed properly, the coffee will start to foam, not boil. The brew is heated to foaming a total of three times and removed from the heat to allow grounds to settle at the bottom of the pot.

French Press

This method of brewing involves infusion. The coffee grounds will be coarser than those used with Turkish coffee; otherwise, grounds get into the brew itself. Coffee and water are mixed together and allowed to brew for a short time, after which the coffee grounds are pressed to the bottom of the container. Coffee that steeps an extra few minutes will result in a stronger brew.

Cold Water Brew

This method prepares coffee by soaking coarse grounds in room temperature water for an extended period of time (generally around 12 hours). The grounds are then filtered out using a filter or French press. The cold method allows the coffee to retain some of its sweetness, as brewing with hot water produces a different chemical composition. This version is great in the summertime when a glass of iced coffee hits the spot.

Espresso

The name of a hot beverage and brewing process, preparing espresso involves forcing near-boiling water through finely ground coffee. This type of coffee preparation is the first step in making coffee drinks like lattes and cappuccinos. Thick and almost syrupy, much like Turkish coffee, espresso contains more caffeine than a standard cup of coffee and, with a little skill and an espresso machine, can be made at home.

Vacuum

A slow process, brewing with a vacuum coffeemaker is similar to preparing espresso in that near-boiling water is mixed with coffee grounds. A bi-level container allows water to heat in the bottom vessel before being drawn by expansion into an upper chamber that contains coffee grounds. After removal from the heat source, the subsequent vacuum will pull prepared coffee back into the lower container, after which it can be served.

No matter if you like your coffee hot or cold or you’re on an ongoing research mission to try different roasts, one of these brewing methods is likely to pique your interest. Give one or more a try and then share your knowledge with guests over coffee and dessert at your next dinner party.

About the author: Kristine blogs on behalf of Sears and other quality brands and loves to travel. She also enjoys baking Christmas cookies and walking her dachshund puppy.