16th
March
2008
Chocolate Crackle Kona Shake
Ingredients;
1 cup of your favorite Kona Coffee brewed double-strength and chilled
3-4 tbsp. chocolate syrup
5 cups of vanilla ice cream
1 square dark chocolate
Instructions;
Blend coffee, chocolate syrup & ice cream in blender until blended. Melt chocolate in microwave or over double boiler. Slowly drizze melted chocolate into blender while blending on low speed or “pulse” blend.
Pour into chilled glasses. Top with whipped cream and a cherry. Serve!
(makes two large or four small servings)
Cherry Chocolate Kona Frappé
Ingredients;
1 cup fresh-brewed kona coffee
3 large scoops cherry custard ice cream
4 tbsp chocolate syrup
2 tbsp. sugar
1 cup ice cubes
Instructions;
Blend ice cream, sugar and chocolate syrup until just blended.
Add the coffee and ice cubes (at the same time) and blend on highest speed until ice is finely crushed and mixture is well blended.
Pour into chilled glasses and top with whipped cream and a long stemmed cherry. (makes four servings)
Kona Cappuccino
This favorite, named after the hooded robes worn by the Capuchin monks, is especially exquisite when made with Kona (instead of espresso)
Ingredients;
1/2 cup kona coffee, brewed double strength.
1/2 cup milk
cinnamon
Instructions;
In a small saucepan, heat the milk until hot, but not boiling.
Pour into blender immediately and blend at highest speed for
about a minute - or until frothy. Gently pour the milk into the
coffee so that any unfrothed liquid pours into the coffee.
The foam will slide onto the top. Use a spoon to pile the foam
into a peak. Sprinkle with cinnamon. (makes one serving)
Peppermint Café au Lait
Ingredients;
1 1/2 cupsfresh-brewed Kona coffee. (brew a little stronger than usual)
1 hot milk or table cream
Peppermint sticks (or candy canes!)
Instructions;
Combine milk and coffee. Pour into cups and serve with peppermint
“stir” sticks. Stir in sugar to taste, if desired.
Quick, simple - yet decadent! (makes 3-4 servings)
posted in Kona Coffee Recipes |
14th
March
2008
This coffee drink is named after the US state of Georgia, a famous place for its peaches.
Ingredients :
1 can (450-500g)Sliced peaches in syrup
750 ml Strong coffee
120 ml Whipping cream
25 ml Brown sugar
1.5 ml Ground cinnamon
1/8 teaspoon Ground ginger
Zest of orange rind, to decorate
Method :
Drain the peaches, retaining the syrup.
In a blender, process half of the coffee and peaches for 1 minute.
In a clean bowl, whip the cream, taking care not to over whip.
Place 250 ml cup cold water, the sugar, cinnamon, ginger and peach syrup in a saucepan.
Bring to the boil over a moderate heat.
Reduce the heat and simmer for 1 minute.
Add the blended peaches and the remaining coffee to the pan and stir well.
Serve topped with whipped cream and decorated with orange zest.
Serves 6
posted in Georgia 'n' Ginger Recipe |
14th
March
2008
2 cups fat free skim or 1% lowfat milk
3/4 cup brewed espresso or double-strength
coffee, preferably dark-roast
2 teaspoons granulated sugar
2 ounces dark or bittersweet chocolate, chopped
The night before, fill an ice-cube tray with milk. Freeze solid. Chill brewed coffee in refrigerator.
Finish in two batches, so the blender won’t overflow: place half the milk cubes in the container.
Add half the coffee and one teaspoon of the sugar and blend until smooth. Add one ounce chopped chocolate and blend 10 to 30 seconds, until chocolate is well blended.
Pour into tall, frosted glasses and repeat with the remaining ingredients.
Makes 2 servings.
posted in Java Chill |
11th
March
2008
Coffee Pairing: Dark-Roasted Blends
By: Mackenzie Schieck
What’s a Blend?
These are beans from multiple regions, blended and roasted together to create a uniquely flavored coffee.
Coffee Descriptors
Body: refers to the weight of coffee on your tongue. Some coffees are very light and crisp, while others tend to linger. Body ranges from light to full.
Note: while body usually correlates to strength, it is possible for a coffee to be strong in flavor, yet lighter in body.
Acidity: this sounds like a bad thing, right? But, it actually has nothing to do with being sour or bitter; acidity simply refers to the brightness or tang of a coffee and ranges from high to low.
Get to know characteristics of these dark-roasted blends so you can begin pairing them with complimentary foods to bring the best out in each.
That’s Strong Coffee
In addition to the main regional coffees mentioned in Coffee Pairing (see sidebar), there are a few notable dark-roasted blends you’re likely to find at most coffee shops. Look out, though–these are not your grandmother’s instant flavor crystals:
Espresso Roast: these are usually dark, robust blends with a caramel-like sweetness. Espresso roasts are specifically created to stand up to the intense process of brewing espresso, but can be brewed using other methods with great results.
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Body: full
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Acidity: low
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Flavor Pairings: caramel, chocolate, cinnamon, nutmeg, cardamom
Try these recipes for pairing with Espresso Blends:
Italian Roast: the name refers to the way in which the coffee is roasted: very dark, as is popular in Italy. Italian roasts are a blend of beans from different regions, but often have those from Latin America in common.
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Body: Full
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Acidity: Low
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Flavor Pairings: chocolate, caramel, cinnamon, nutmeg, cardamom, nuts
Try these recipes for pairing with Italian Roasts:
French Roast: these blends are roasted even darker than the Italian Roast. While French Roasts are not actually full-bodied, their flavor is strong and intense, often with a smoky quality–they have a relatively small, but loyal following.
Try these recipes for pairing with French Roasts:
posted in Coffee Pairing |
