The Dirty Truth on Chocolate Covered Espresso Beans

Everyone knows that an espresso is either a single or double shot of espresso (which is often less than an oz.). We have not even started on the spices that at added to the roasting process or are added when the beans are ground. Sometimes spices are added to hide the bitterness of the taste of the coffee from certain beans. This was certainly the case with the original coffee drinkers. Beans were ground and spices were added because they boiled the beans for hours until there was a thick sludge at the bottom of the coffee maker. The coffee was drunk by straining it through ones teeth. Since the beginning and even today cinnamon is used to sweeten the coffee taste. One must be careful in the amount added here as it may become too sweet or bitter. Cinnamon also absorbs the oils while infusing the flavorful mask of bitterness. Cloves has a stronger taste that adds a woody flavor and rich earthy overtone that makes one of the pleasant scents; this reminds of the scent coming from a home-baked ham. Cardamom remains the most popular spice in Saudi Arabian even today and cardamom coffee, gahwa, remains a symbol of hospitality. Gahwa is crushed green coffee beans and green cardamom pod seeds along with saffron or ground cloves are added along with a sweetener then boiled for two or three minutes. The coffee is then strained through a filter and served. Anise is the last of the oldest spices that were added to coffee and has a licorice-like flavor and odor. Anise, too, has been used for ages to cover up bitter tasting coffee.

Sejauh ini, buat kami tidak mengecewakan. Ditambah dengan pengalaman kami berkeliling beberapa kedai kopi ternama di Jakarta dan Bandung untuk menikmati espresso, hasil dari mypressi TWIST pada titik tertentu lebih nikmat. Tentu saja segera kami sebutkan di sini bahwa bukan berarti hasil espresso mypressi TWIST itu paripurna dibanding dengan racikan espresso di berbagai kedai kopi yang pernah kami kunjungi. Yang kami maksudkan adalah bahwa membuat espresso, sebagaimana metode penyeduhan kopi yang lain, membutuhkan ketelatenan dan keterampilan yang kadang sulit diraih secara konsisten jika seorang barista bekerja berjam-jam dalam membuat puluhan atau ratusan cangkir per hari. Hasil dari mypressi TWIST bagi kami cukup menghibur dalam konteks seperti itu. Tapi, jika Anda menggemari cappuccino dan coffe latte, kecebong ini jauh dari memadai mengingat ia tidak memiliki steam wand, selain milk frother seperti french press yang dijual terpisah yang hasil pembusaan susunya tidak optimum. Jadi, lupakan mypressi TWIST jika Anda ingin mendapatkan cappuccino dan coffee latte yang mendekati paripurna.

If you have a cone shaped filter in your drip brewer, then you are definitely going to want to go for the finer grind. You should opt for an extra fine grind if you are brewing any espresso at all, but just check the water flow so that you can know if your grind fineness needs to be tweaked in any way. After that, you will be using your medium grind for all regular drip coffee makers so that the water can move through all of the fresh grounds easily. If your grind happens to be too coarse for this brewing method, then you will know it by the bitter tasting coffee product since all of the oils were not extracting for flavor from the fresh grounds. Lastly, look to your coarse grind for a french press so that there will be no sediment floating in your brewed cup of java. The reason that the coarse grind is the best for this method is that the coffee grinds will be steeping for up to four minutes in the brewing process, so there is ample time for all of the essential oils in the grinds to make their way into the flavor profile of your final coffee drink.

Secara umum dan historis, gastronomi molekular memang diterapkan dan dikembangkan di dalam makanan. Dibentuk oleh fisikawan, kimiawan, dan juru masak profesional. Terminologi gastronomi molekular pertama kali dicetuskan oleh Nicholas Kurti, fisikawan dari Universitas Oxford, dan Hervé This, ilmuwan dan peneliti terkemuka dalam disiplin ini, pada 1988, ketika mereka mempersiapkan lokakarya internasional pertama kali soal aspek-aspek fisika dan kimia dalam memasak. Time period pertama yang mereka pakai adalah Gastronomi Fisika dan Molekular. Belakangan, setelah N. Kurti meninggal pada 1998, Hervé This menyingkatnya menjadi gastronomi molekular. Secara konteks, mereka menyematkan kata molekular lantaran pada masa itu disiplin biologi baru-baru saja menjadi primadona keilmuan, menggeser fisika. Selain itu, dengan menyandangkan time period molekular, maka memasak bisa naik ke degree sains, bukan lagi sebagai seni. Pada perkembangannya, gastronomi molekular mengarah pada soal transformasi bentuk dari segi fisik dan kimia dalam kreasi makanan.

Our friends Clara and Cindy came over for dinner and cookie making last night. We had Taco Soup , salad, and chips with cheesy salsa, and then we got down to the real reason anyone was there: making these cookies. We basically followed the recipe (except for all the caveats like “aluminum-free”-well, we may have followed those, but I don’t actually know-I’ve never checked. I’m pretty sure our Costco eggs are not organic and I know our Albertsons imitation vanilla extract would not be considered “high quality”) except that we used only 1 cup of (local) whole-wheat flour (not pastry flour) and 1.5 cups of (unbleached) white all-purpose flour and we used 1 cup white and 1 cup brown sugar. I thought the recipe was a bit too high maintenance-beat the butter until fluffy all by itself first? Really? But I actually followed the given directions. I don’t think it made a bit of difference. The cookies are good, but Ryan is not a fan of the chocolate-covered coffee beans in them (he’s not a fan of chocolate-covered espresso beans in general), and I think they’d be better without those as well; next time we’ll add more chocolate chips or some peanut butter chips.