Recipes!

Liquid Sweetener: For cold coffee drinks, preparing a sugar solution means you don’t have to wait for sugar to dissolve: simmer together equal parts of sugar and water. Cool and store in refrigerator . This works especially well for natural sugars, which are too coarse to dissolve in cold drinks.

The Roaster’s Speedball: Using your average household coffee brewer, with a pause and serve valve, you can make your own speedball. Here’s how: Using your favorite coffee, grind and measure 6-8 heaping teaspoons into the coffee filter. Pour about 4-5ozs of water into the brewer. Remove decanter while brewing, so brewed coffee rests in basket. When brew is complete, turn unit off. Stir grounds, you should see a nice “crema” appearing. Let this sit for about 1 minute. While waiting, prepare your froth. Put about 2oz. of half and half, along with a near teaspoon of sugar in your coffee cup. Microwave for 30-40 seconds – not too hot. Take a tiny whisk and whip the half and half and sugar to mix and create froth. Position your cup under the brew basket, push the pause and serve button to release brewed coffee into your froth. Stir, top with sprinkles if desired, and serve. Enjoy! (Roaster’s note: he prefers medium roasted coffee – which boosts the caffeine, and preserves more of the natural bean flavor. The darker roasts will yield less caffeine and a heavier body.)

Arabian Coffee: in a small saucepan, heat 1 pint water, 3T. ground coffee, 3T. sugar, 1/4t. cinnamon, 1/4t. cardamom and 1t. vanilla until foam starts to form on top. Serve immediately – poured through a fine strainer into cups (to keep traditional, don’t filter!)

Chocolate Covered Espresso Beans: these won’t be as lovely or glossy as mechanically prepared beans, but the taste is in these great pick-me-up treats!

Arrange dark roast coffee beans on a wax paper covered baking sheet, so they are in a single layer and about a half inch apart.
Melt high-quality semi-sweet chocolate bars (i.e. Giradelli) in a glass bowl half submerged in a pan of near boiling
water. Stir until very creamy.
Pour the chocolate over the beans and smear it so that each bean is covered.
When the beans have cooled to solid (can speed things up by putting in the fridge) – break into pieces and store in sealed container.
Enjoying a few of these between meals is very satisfying.

Black Forest Coffee: in a mug, combine 6oz. hot coffee, 2T. chocolate syrup, 1T. maraschino cherry juice. Stir, top with whipped cream, chocolate shavings or sprinkles and garnish with a cherry on top.

Grog Coffee: First prepare 6 cups by dividing into them the peel of a small orange and a lemon. Next, in a small bowl, blend 2T. butter, 1C. brown sugar, 1/4t. each of cloves + nutmeg + cinnamon. Add to that 1/2C. heavy cream and 3C. strongly brewed coffee. Pour mixture into each of the 6 cups.

Irish Coffee: pre-warm a stemmed glass. Pour in 1 shot Irish Whiskey. Add 1t. raw sugar and fill 2/3 full with strongly brewed coffee. Top with heaping spoonful of whipped cream and don’t stir – sip through whipped cream.

Kahlua-like liqueur: In a small saucepan boil 3C. water. Add 2C. ground coffee beans, stir, let sit a minute then quickly pour through a strainer lined with a coffee filter into another saucepan. Add 1 1/2C. sugar and 1/2C. packed light brown sugar – heat for 5 minutes, remove from heat and allow to cool. Stir in 1t. glycerin (found in drugstores), 1t. vanilla and 3C. vodka. Using a funnel, divide the liqueur into two 20oz. bottles. Allow to sit for 3-4 days. Keeps 2-3 months.

Steak marinade: in a coffee grinder put 1/4C. coffee beans, 1/3C. whole black peppercorns, 1t. coriander seeds. Grind somewhat coarse, add 1t. salt and press into both sides of 3 large or 6 small steaks (good cuts i.e. T-bone, porterhouse). Put into a large plastic bag. In a small bowl mix 1 1/2C. red wine, 1/4C. steak sauce, 1/4C. soy sauce, 2 cloves garlic-crushed and 1t. paprika. Pour liquid over beef in bag, shake and seal, refrigerate for several hours – turning at least once. Remove steaks, pat dry with paper towel, reserve marinade. Cook steaks over medium heat or coals to desired doneness. Allow 7 - 10 min. per side for rare, 10 to 15 for med. Brush with marinade as they cook. Let stand a few min. before slicing. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.

Maple Coffee: In a small saucepan, heat 1C. half & half and 1/4C. pure maple syrup. After heated (do not boil) – stir in 1C. strongly brewed coffee. Top with whipped cream and serve.

Mexican Café de Olla: In a small saucepan boil 8C. water. Add 2 cinnamon sticks, 3 whole cloves and 1 square of semi-sweet chocolate. Bring to a boil again, skim off foam, reduce heat to a simmer. Add 4oz. ground coffee, remove from heat and steep for 5 minutes. Serve.

Mocha Coffee: In a small saucepan over low heat melt 2 squares semi-sweet chocolate, stirring constantly. Stir in 4t. sugar and 1/4C. heavy cream. Blend until smooth, gradually whisking in 4C. strongly brewed coffee. Remove from heat, pour into 4 mugs, top with whipped cream and finely grated milk chocolate or sprinkles. Serve.

Old Fashioned Spiced Coffee: Pour 1C. evaporated milk into a small mixing bowl. Place beaters in the bowl and put it into freezer for about 30 minutes or until ice crystals begin to form. Add: 1/4C. powder sugar, 1/4t. cinnamon and 1/8t. vanilla. Beat until thick and fluffy. Pour ½C. of mixture into 8 mugs. Fill with hot, strongly brewed coffee, sprinkle top with nutmeg

Iced Coffees are similar to iced tea. Brew coffee as usual, but a little stronger – not quite double strength. Allow brewed coffee too cool, then store in refrigerator. Serve over iced cubes of water or coffee. Experiment making interesting and delicious iced coffee drinks. The best iced coffee drinks are often a combination or creation containing your favorite flavors. Here are some suggestions:

Frozen Cappuccino: Mix in blender until thick: 3 oz. of brewed, cooled coffee (darker roast preferred), 5 oz. of milk or light cream, ¾ cup of ice, add sugar to taste. Pour into tall glass. Add whipped cream on top before serving for an extra special treat.

Iced Mint Java: Mix together: 7 oz. brewed coffee, 1 oz. Simple Syrup, 1 oz. half and half or cream, a drop of mint extract. Serve over ice into a tall glass. Garnish with whipped cream, shaved chocolate and a sprig of mint.

Mint Mocha Coffee Mix: Blend together: 1 cup cold coffee, 1 cup chocolate ice cream and 2 oz. mint ice cream. Pour into a tall glass.

Viennese Velvet: Blend together: 2 cups of cold coffee, ½ cup vanilla ice cream, and ½ cup cream and serve into a tall glass.

Iced Cappuccino: Brew 13 oz. French Roast coffee. Cool. Add 3 oz. simple syrup and 24 oz. milk to cooled French Roast. Store in covered container (40 oz.) in the refrigerator. Serve over ice.

Raspberry Frost: Mix 1 cup cold Chocolate Raspberry coffee with 1½ cups raspberry ice cream and blend at medium speed until smooth and serve into tall glass.

Iced Caffe Latte: Combine 7 oz. cooled espresso and 12 oz. milk.

Cappuccino Mariachi: Put 2 ounces of cold, whole milk in an 8 ounce cup. Add 1 tsp. chocolate syrup, cinnamon, ground nutmeg, ground cloves to the milk. Steam. Add freshly brewed espresso and garnish with shaved chocolate, a cinnamon stick or a sprinkle of any of the spices used.

Espresso Frappe: In a blender place 8 oz. cold brewed espresso, 3 tbs. chocolate syrup and ½ pint coffee ice cream. Mix until smooth and serve into a tall glass.

Double Espresso Shake: Mix 3 oz. milk, 8 oz. hot espresso, and 5 ½ oz. vanilla ice cream until smooth. Serve into a tall glass.

Espresso Iced Cafe: Pour cold espresso over crushed ice with a scoop of one of the following ice creams: lemon, orange, strawberry, raspberry, pineapple or boysenberry.