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“The Brazilian Coffee Experience” 

“The Brazilian Coffee Experience” 

Brazilian Coffee

By gailanng

READY IN 5 mins
SERVES 4

Ingredients


https://youtu.be/2RaHoswXh5s

 
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Posted by on August 14, 2017 in breakfast, brunch, coffee

 

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Espresso with lime (café com limão)

Espresso with lime (café com limão)

Featured image:  http://www.youth-time.eu/articles/

Discovering São Paulo

First (and second) impressions of São Paulo dedicated to two much loved anthropologists..

It seems that some restaurants put a series of optional extras on your espresso saucer: cinammon, lime, cane sugar lumps etc. I was very impressed and being an open minded sort of guy I thought I´d throw everything in and see what happens.. it definitely hits you a little harder than your average coffee but in future I think I´ll save the limes for the Caipirinhas!!!


ps. Has anyone seen the coffee and lime combo before?


pps. Be warned this is what happens to Brazilians when they mix cachaça, coffee, sugar and lime

http://www.discoveringsaopaulo.com/

 
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Posted by on August 14, 2017 in breakfast, brunch, coffee

 

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Cold Coffee with Ice Cream and Nuts

Cold Coffee with Ice Cream and Nuts

Ingredients:

-Chilled milk-1 glass
-Coffee powder-2 tsp
-Sugar(brown/white)-3 tbsp
-Warm water-1/4 cup
-Ice cream (vanilla)-3 scoop
-Chocolate syrup/melted chocolate-2 tbsp
-Cashew nuts(grated)-8
-Chocolate chips/grated chocolate-2 tsp
-Almond(grated)-8
-Ice cubes-10

Method:

  • In a cup: add coffee powder and warm water and whisk it.
  • In a blender jar: add chilled milk, add sugar, blended coffee syrup, ice cubes and a scoop of vanilla ice cream.
  • Blend it for 30 seconds to make a smooth shake.
  • Coat the serving glass with chocolate syrup from inside.
  • Pour the blended coffee shake into a serving glass and decorate with grated almond, cashews and chocolate syrup.  Serve chilled.

 
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Posted by on August 14, 2017 in brunch, coffee

 

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Butterscotch Coffee Recipe

 

Butterscotch Coffee Recipe photo by Taste of Home

Total Time: Prep/Total Time: 20 min.

Makes: 8 servings

Five ingredients are all you’ll need for this sweet sipper. Individual servings of the warm coffee creation are topped with whipped cream and fun garnishes made from melted butterscotch chips. —Taste of Home Test Kitchen

Ingredients

  • 1 cup butterscotch chips, divided
  • 8 cups hot brewed coffee
  • 1/2 cup half-and-half cream
  • 5 to 8 tablespoons sugar
  • Whipped cream in a can

Directions

  1. In a microwave, melt 1/2 cup butterscotch chips; stir until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.
  2. In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish. Yield: 8 servings (2 quarts).


https://www.tasteofhome.com
Originally published as Butterscotch Coffee in Quick Cooking May/June 2003, p56

Nutritional Facts

1 cup: 246 calories, 13g fat (11g saturated fat), 18mg cholesterol, 50mg sodium, 30g carbohydrate (28g sugars, 0 fiber), 2g protein.

 
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Posted by on August 12, 2017 in breakfast, brunch, coffee

 

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BREAKFAST IS NOW BEING SERVED!

BREAKFAST IS NOW BEING SERVED!

br2.jpg

http://www.burligrave.com/breakfast.html

br4.jpg

 
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Posted by on August 12, 2017 in breakfast, brunch, coffee

 

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“Praline Coffee RECIPE” 

“Praline Coffee RECIPE” 

Ingredients

3 cups hot brewed coffee

2/3 to 3/4 cup firmly packed light brown sugar

3/4 cup half-and-half

3/4 cup praline liqueur

Sweetened whipped cream


Directions

Cook first 3 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated. (Do not boil.) Stir in liqueur, and serve with sweetened whipped cream.

 
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Posted by on August 11, 2017 in breakfast, brunch, coffee

 

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THERE IS SOMETHING SPECIAL ABOUT COOKOUT COFFEE…

THERE IS SOMETHING SPECIAL ABOUT COOKOUT COFFEE…

It’s cowboy style,  and it can be adventurous…

Image courtesy arizonametalart.com

If you’re camping, or just find yourself without your coffee-making apparatus of choice, you might wonder how you’re supposed to get started in the morning. Maybe there’s no electrical outlet for your Keurig, your decade-old drip coffee maker just breathed its last, you’ve dropped and shattered your fourth French press, or you’ve run out of filters for your trusty pour-over. Despair not (really; cut that out). Learn how to make Cowboy Coffee and you’ll never have to do without your morning java again. Here, sans cowboy puns and horsing around (well, aside from that bit) is our guide to making cowboy coffee.

Start, as always, with your beans. I’m going to suggest going with a light or medium roast, since they will be a bit more forgiving if you err on the side of over-extraction (a dark roast can be pushing your luck). The other key, as with any other brewing method, is the grind. A coarse grind like you’d use for espresso (try our Ground Coffee Packs, which won’t take up too much room in your backpack) is preferable for optimal extraction; more on that in a bit.

Next, figure out your pot. If you’re camping, you’ll want something that’s compact (the less space it takes up in your kit, the better), serves multiple purposes, and is suited to your heat source. If you’re cooking over a portable gas range, nearly anything will do, but if you’re cooking over a campfire, you’ll want to make sure your pot can handle an open flame. Your nearby camping store (or one with an online presence, like REI, Campmor, or Eastern Mountain Sports) will have plenty of options.

Now, measure out your coffee and water. If you want to get fancy, you could measure out 1.5 to 2 grams of coffee per ounce of water.* Since we’re roughing it, however, let’s throw caution to the wind. Use two heaping teaspoons of coarse ground coffee per eight ounces of water (if you have a coffee scoop, that’s two tablespoons). Next, bring your water to a near boil. Remove from the flame, add the coffee grounds, stir, and cover.

You can, if you’d like, stir every minute or so ’til the grounds start to settle. Many recipes call for bringing the whole mess — water and grounds — to a boil, but that’s abusing perfectly good coffee; it’ll be overextracted, burnt, and bitter. Some recipes also call for the use of clean, crushed eggshells (one eggshell per pint of coffee) to help the grounds settle; others will suggest throwing a handful of cold water in to stop the brewing process and settle the grounds. In practice, neither one makes much difference. You’re going to have grounds in your coffee.** Bear in mind also that the grounds will still be steeping in the water, so leave plenty of room for cream (if you’re using it) if you decide to go back for seconds.

*Just borrow measuring spoons from a passing elk. Not bears, though. Bears are cranky, and they’re terrible at the metric system.

**A small, fine wire mesh strainer will help in keeping stray grounds out of your cup if you have your limits when it comes to roughing it.


https://www.hilinecoffee.com/blog/how-to-make-cowboy-coffee/

 
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Posted by on August 7, 2017 in breakfast, coffee

 
 
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