Wonderful Coffee Cake Recipe

This is an easy streusel coffee cake, baked in a square or round layer-cake pan.

Cook Time: 30 minutes

Ingredients:

Topping:

1/2 cup brown sugar

1/4 cup sifted all-purpose flour (sift before measuring)

1/4 cup butter, room temperature

1 teaspoon cinnamon

.

Cake:

1 1/2 cups sifted all-purpose flour (sift before measuring)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

1/3 cup melted butter

1/2 cup milk

1 teaspoon vanilla extract

Preparation:

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

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Six Coffee Brewing Techniques

There are primarily six popular ways of brewing coffee (excluding espresso), each a permutation of the brewing variables – brewing temperature, introduction of the water to coffee, and separating the brewed liquor from the coffee grounds. These methods are Turkish brewing, concentrate brewing, percolating, vacuum brewing, drip brewing, and French Press brewing.

Middle Eastern, “Turkish” or “Greek”

Middle Eastern, “Turkish” or “Greek” brewing involves boiling in water coffee that was ground into a very fine dust. Traditionally the coffee is often brewed (boiled) with large amounts of sugar, but it may be brewed without the sugar. Middle Easterners seem to like to add spice to their coffee, and their spice of choice is often cardamom. The coffee is not filtered from the liquor and one is left with a pungent, thick, and muddy brew. In the western world this method is more of an occasional indulgence as opposed to an everyday brew.

Concentrate Brewing

The next method, concentrate brewing, is very popular in Latin America and some other parts of the world, and is starting to make a commercial appearance in the US. In concentrate brewing, large amounts of coffee are brewed with little water to brew a concentrate, when one desires a cup of coffee, some of the concentrate is mixed with some hot water. The concentrate can either be brewed hot or cold. When brewing cold one must let the coffee sit for at least a day. This method results in a mild, light-bodied cup with little aroma, and often little acidity and a muted flavor. Some do prefer this type of brew, a good example locally of this type of brew is the coffee at Peter Shear’s.

Percolating

Percolating, the procedure that involves continuous brewing of coffee grounds using boiling water which then turns to boiling coffee liquor brewing over extracted grounds. This method, while practical, is a disparaging disgrace to the coffee bean. Even brewing with boiling water is bad enough (coffee should be extracted at 195 – 205 degrees F), then actually boiling the liquor is asking for a thin, bitter, tarry cup. To add insult to a sufficient mangling, the grounds are continuously being over extracted. However, to show the variance of personal preference, I know of people that prefer this method. I can only imagine the preference can only stem from either positive memories associated with it, an acclimation to it over years of knowing no other, or the same phenomena that makes people stop to stare at a car wreck.

Vacuum Brewing

Vacuum brewing uses an elegant looking device that consists of two glass globes that fit together with an air-tight seal. Either in one of the globes, or between the globes, is a filter to separate the grounds from the liquor. Ground coffee is placed in the upper globe, often on top of the filter, and enough water to brew the grounds is placed in the lower globe. The globes are then fitted together and the lower globe with the water is heated. The water in the lower globe begins to heat to a boil and as this causes the pressure in the lower globe to increase it forces the water up a tube connecting the globes and into the upper globe containing the grounds. Once all the water has made this air pressure induced trip, the apparatus is taken off the heat source. This allows the lower globe to cool down back to room temperature, decreasing the pressure in the lower globe and thus sucking the brewed coffee back down (through the filter) into the lower globe. The coffee is then poured out of the lower container and enjoyed. Well, perhaps not always enjoyed. Because while the vacuum brewer is a great visual, scientific, and romantic experience, it does not always produce the best cup. A great cup of coffee can be achieved with the vacuum brewer, but it has its downfalls. Firstly, the coffee is being extracted by water around 212F, while it should be extracted between 195F-205F. Secondly, their is very limited control over the extraction time (the time grounds are in contact with water). Some swear by this method and it is growing in popularity. Perhaps I need more training in the technique, but I’ve never had very much luck with vacuum brewing. If you want to try vacuum brewed coffee, I think you can find the brewers at more up-to-date house ware stores, and I think they might sell the Bodum version at Starbucks, or if you ask nicely I’ll loan you one of mine for a test run.

Autodrip

Autodrip! This is the most popular way to brew in the US. Drip brewing is simply pouring hot water over grounds in a filter and letting the brew drip out the bottom. Drip brewing is a very good way to brew and can give an excellent cup if the correct equipment is used. A primary issue with autodrip machines is that they don’t brew at the right temperature! I have read that Bunn is one of the few companies who’s machines are calibrated to extract at the right temperature. If one has a good autodrip machine or one decides to heat and pour the water themselves, the next issue to surmount is the filter. Paper filters can impart a taste on the coffee and also do not allow many of the coffee oils and organic compounds through. A good gold-plated reusable filter (we do carry some) is a great option for drip brewing. Provided you clean and rinse it well after each use, it will not impart a taste on the coffee, and they don’t trap as much of the coffee’s essence as a paper filter. Another slight drawback is that drip brewing, in general, does not give the operator much control over extraction time.

French Press or Press Pot

French-press brewing gives the operator complete control. While it may be more labor-intensive than autodrip, the brewing variables can be easily and directly controlled. Coarsely ground coffee is placed in the glass carafe, then water at the desired temperature is poured over the grounds and the top is placed on. When brewing is complete, the plunger (a mesh filter on a stick) is pressed down, pressing the grounds to the bottom and leaving the coffee liquor on top to be poured off. The filter is not as tight as a paper filter and because of the larger pores, a coarser grind is required so the grounds are filtered out, and the plunger does not become almost impossible to press down. The mesh of the filter allows the coffee oils and all those delicious dissolved and undissolved solids through without a problem. Also, because a coarser grind is required, a longer steep time is required (because of the decreased surface area to volume ratio). A brew time between 3 to 6 minutes is common for French-pressing. This prolonged, direct contact of the grounds with the water allows for a more complete, more controllable, and even extraction. Unfortunately, even with the highest quality burr coffee grinder or mill, a coarse grind will still result in some very small coffee grounds. These grounds are not filtered by the French-press filter and thus end up in the cup. A cup of French-pressed coffee with be noticeably fuller, with much more body, and often with more flavor, it will often also have the tell-tale sediment at the bottom of the cup.

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The Spread of Coffee to the Christian World

The Spread of Coffee to the Christian World

 

Coffee had been a part of Arab culture for centuries but not so in the western European world. Venetian fleets sailed the known world trading spices, silks, and perfumes with the East. It is believed that coffee come to Venice from Constantinople as part of this trade. There was only one problem. When the drink reached Rome the priest attacked it and forbid it consumption.

The priests believed that the coffee was the drink of the devil. That Satan had invented the drink for the Moslem infidels as a substitute for the wine they were forbidden to drink. Since wine in the Western Christian world was sanctified by Christ and used in Holy communion, coffee must then be of the Anti-Christ. If a Christian drank this devil brew they would risk eternal damnation is how the argument went.

It wasn’t until the late 1500’s that Pope Clement VIII settled the dispute. He asked that the brew be brought before him. Intrigued by its powerful aroma, he sipped the coffee. It was delicious. The Pope blessed the coffee, and baptized it on the spot. He reasoned that banishing this drink from the Christian world would be a larger sin. With the Pope’s blessing, imports of coffee to Italy and the Western world came flooding in paving the way for the first western coffee houses.

The English word “Coffee” comes from the Latin name of the genus Coffea. The genus Coffea is a member of the Rubiaceae family which has over 500 genera and 6,000 species that are largely tropical trees and shrubs. All species of Coffea are woody and range in size from small shrubs to trees over 30 feet tall. The species Coffea arabica gives us the arabica beans known the world over. Arabica beans are largely drunk on their own where as the Coffea robusta is usually a lower grade bean used primarily as a blend with arabica beans to make them go farther.

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Turkish Coffee FAQ

Turkish coffee is the oldest way of making coffee. This is a short article answering frequently asked questions about Turkish coffee. You can also post your question as a comment and I’ll do my best to answer it.

What kind of coffee must I use for Turkish coffee?

Turkish coffee nowadays is usually made of Latin American blends. Usually the blends contain two kinds of coffee: Arabica and Robusta. Except for the Latin American coffees the blends may also include coffees from Asia or Africa. Some of the best coffees for Turkish blends come from Brazil, Ethiopia and Yemen.

Should I use a coffee particularly made for Turkish coffee or can I use any blend?

Turkish blends are created in a special way to be optimized for Turkish coffee making. Most people that drink the popular Turkish coffee brands are used to a special characteristic taste. This doesn’t mean that you cannot use another coffee blend to make Turkish coffee. For example you can use an espresso blend. The only requirement is that it must be ground very fine like powder. If it isn’t ground fine enough there will be no foam on top of the coffee after you make it and the taste will be weak.

So, in other words you can experiment with any blend you want if you grind it fine enough for Turkish coffee. The taste will be different than the usual though.

Is it healthy?

Turkish coffee is as healthy as any regular coffee. Actually according to some some researches a quantity of two small Turkish coffee cups (demitasse cups) can be beneficial for the heart. If you exceed this amount then it may become bad for your health like any other coffee. Bear in mind that Turkish coffee is made almost as quickly as instant coffee but it’s far better for your health.

 What is this thick thing on top of Turkish coffee? Is it like espresso?

When you make Turkish coffee properly you will notice on top a layer of dark, thick and homogeneous foam. This is also known as kaimaki in Greece. If the coffee doesn’t have kaimaki then something is definitely wrong with the coffee making:

small quantity of coffee used

not properly heated

ground coarser than required

very stale coffee

In some Eastern countries it is an insult to serve Turkish coffee without this special foam on top.

Kaimaki foam is looks similar to the espresso crema but it very different in terms of physical properties. The espresso crema is formed not only due to heat but also because of high pressure so it’s quite different.

Do I need any special expensive equipment for Turkish coffee?

Making Turkish coffee is very easy and very fast. All you need is a small coffee pot and a heat source. You can use a small stainless steel pot and your electric stove top but it’s preferable to use a traditional copper or brass Turkish pot. Regarding the heat source it’s better to use low fire to make the coffee. A gas burner or an alcohol burner is my favorite heat source for home use.

What size coffee pot do I need?

This is a question that creates a lot of misunderstandings. Basically it depends on how much coffee you are going to make each time.

 First, what you need to know is that you will need a coffee pot that holds approximately double the amount of coffee. This is because coffee must have enough room in the pot to foam up and furthermore because of the so-called “oven effect”.

Let me explain…

Traditional Turkish coffee pots have an hourglass shape. This special shape creates an oven-like effect when making Turkish coffee. The oven-effect is highly desirable for better taste. The only requirement for this “oven-effect” is to fill the pot till the point where the pot diameter is smaller. Usually this means a half-full pot.

So, If you want to make two demitasse cups, for you and your friend, you will need a 4 demitasse-cup size coffee pot.

Please note that sizing differs among manufacturers. So instead of looking for a 4-cup size coffee pot look for a coffee pot that holds 4*60ml which equals 240ml. 60ml or approximately 2oz is the size of a demitasse cup.

What about a coffee pot for just one cup?

In this case you will need a coffee pot that holds 2*60ml=120ml coffee.

What about one normal cup?

One normal cup is approximately 250ml so you will need a 500ml pot.

These numbers are not exact. They are just guides to help you. Most of the times buying a bit smaller coffee pot will also be adequate.

Can I grind Turkish coffee with my coffee grinder?

Turkish coffee is ground at the most fine grind setting. Most grinders for home use are incapable of grinding so fine. If you have a blade grinder consider upgrading to a burr grinder. This doesn’t mean that every burr grinder can grind Turkish coffee. So if you are in the market in research of a burr grinder make sure it has a Turkish coffee setting. Some burr grinders don’t have a Turkish coffee setting but they can be modified very easily to grind fine enough for this coffee. This information can be easily found if you make a couple of searches in a search engine.

Another solution are manual-operated Turkish coffee grinders. These grinders are much cheaper than burr grinders and because of their low speed coffee is ground gently without getting heated. In cheap burr grinders because of the small burr dimensions the rotating speed is higher. This way the friction is bigger and the heat generation is higher. More heat means more coffee taste destruction! So in other words small grinding speeds of manual grinders are better for your palate! The big drawback is that this sort of grinding can remind you of manual labor sometimes…

Is there any special way to serve Turkish coffee? Any special tradition?

If you have guests and you want to impress them with your coffee making mastery and your hospitality you can do some simple things. First use a big traditional looking serving tray and put some glasses of water for your guests. Water is used to clean the mouth before tasting the coffee. Prepare the coffees immediately before serving time so that they keep their kaimaki foam and their temperature. You can pair the coffee with some cookies or muffins.

For dessert after the coffee you can offer traditional Turkish delight or baklava. Your guests will be grateful!

If you have any questions about Turkish coffee please post your comments. Enjoy!

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Makeing A Perfect Cup of Coffee

Do you know that the quality of water can change the excellence and taste of your coffee a great deal? When you think about it, coffee making is a complex process. It may be right up there in complexity with preparing a four-course gourmet dinner. Numerous individuals on the other hand will simply opt for a spoon of instant coffee powder dumped into in a large mug of hot water. That is why it is very important – if you want your coffee fit for a gourmet – to make certain that you have good quality water for your coffee.

Making a Perfect Cup of Coffee

It’s easier than you think after a gourmet meal to make a perfect gourmet cup of coffee. Here are a few important tips you’ll need to enjoy unmatched taste and pleasure.

You have found a certain brand of coffee bean, they should only be ground shortly before you’re about to brew your favorite coffee. It’s paramount that you choose the most exclusive beans. This is thee most important consideration when beginning to brew a perfect cup of coffee.

Numerous people have the strange custom of coffee making by grinding the entire pack of beans, then keeping the coffee in an airtight container. This does certainly save time. It will also bring your cup of coffee sooner. Nonetheless, it will kill the taste and flavor in no time. It is a fact that coffee will lose its flavor very quickly at the same time it is ground. This will also attract more moisture. One of the best ways to sabotage the coffee’s taste is to let it get damp. That is why it is imperative that you store you beans at room temperature, only in vacuum containers, and in dry places. It goes without saying then that you should grind it only when you need it.

It is suggested by the experts that if you can’t use your beans within two weeks that you freeze them. Frozen coffee will store for more than thirty days if you protect it in several layers of plastic, in an airtight container (air removed). Never re-freeze your coffee beans however. You can grind them while there frozen because frozen beans work in the coffee makers just fine.

The amount of coffee you would use to make a cup of coffee is always the same – 4 even teaspoons of newly ground coffee for each 6 ounces of cold water. It is the attributes of the bean, and never the quantity which yields your wonderful mug of coffee weak or strong. So, when you go out to purchase your bean – buy the best kind of coffee bean.

If you’re the kind of host that makes their coffee in a drip coffee maker, it is a good idea to always take out the paper filter system and replaced it with a gold tone coffee filter. This will improve your flavor experience. The gold tone filters give you flawless taste and aroma. And as always, for best drinking pleasure ensure that you drink your coffee within 20 minutes of when you prepared the drink.

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