The Art and Craft of Coffee (28 page)

Pepresso

By Daniel Heiniger

Beware: This fiery espresso has kick. As chocolate flavored with pepper found its way into the mainstream, so too has pepresso, a sweet yet spicy blend of chocolate, pepper, and espresso sure to bewitch the senses.

1 ounce (30 g) chocolate sauce

Mixed peppercorns in a peppermill, ground, to taste

1 ounce (30 ml) espresso

1.
Coat an empty espresso cup with chocolate until the base of the cup is well covered.

2.
Season the chocolate with a little freshly ground pepper.

3.
Place the espresso cup under the coffee spout.

4.
Prepare the espresso shot in the chocolate-pepper cup.

Serving suggestion: Before serving your pepresso, stir it well to maximize the pepper-chocolate-espresso flavor.

Serving size: 1 pepresso

Recipe copyright Jura,
www.jura.com

Café Royale

This recipe appears in a Perry Mason film
The Velvet Claws
, starring the great Warren William. The film is bizarre, but the drink is fascinating.

1/2 cup (120 ml) freshly brewed coffee, any brew

1 teaspoon (4 g) granulated cane sugar

2 ounces (60 ml) brandy

2 ounces (60 ml) heavy cream

1.
Pour hot, freshly brewed coffee into a cup or glass.

2.
Add the granulated sugar. Stir until it dissolves.

3.
Add the brandy and stir again.

4.
Over the back of a teaspoon, pour heavy cream over the top of the drink so that it floats. Serve immediately.

Serving suggestion: For a non-alcoholic version of this coffee, substitute fruit juice or light-flavored coffee syrup such as apricot for the brandy.

Serving size: 1 café royale

Viennese Coffee

By Daniel Heiniger

This sweet temptation with its vanilla ice cream and syrup probably won the heart of Empress Elisabeth of Vienna.

½ cup (120 ml) freshly brewed coffee, any brew

Vanilla flavored syrup, to taste, optional

1 scoop vanilla ice cream

1.
Brew the coffee but not too far ahead of making the drink that the pot will finish brewing.

2.
Add vanilla flavored syrup, if desired, to a tapered glass.

3.
Shape a round scoop of vanilla ice cream and add to the glass.

4.
Place the glass under the coffee spout.

5.
Let the coffee flow directly down the edge into the glass, over the ice cream. Serve immediately.

Serving suggestion: Garnish with grated chocolate and serve with a short straw.

Serving size: 1 Viennese coffee

Recipe copyright Jura,
www.jura.com

Iced Coffee

You likely have some brewed coffee left over from breakfast. Why not pour it over ice for an afternoon treat? You can either let it sit out for a few hours or take it off the warming plate, pour it into a pitcher, and put it into the fridge. It’s good for the environment too because it extends the product’s life.

6 ounces (140 ml) freshly brewed dark roast coffee

Ice

1 teaspoon sweetener, to taste, optional

Milk, to taste, optional

1.
Brew a pot of dark-roasted coffee.

2.
Let the coffee stand at room temperature for 3 to 5 hours or refrigerate until cold, about 1½ to 3 hours.

3.
Fill a tall glass with ice cubes.

4.
Pour the chilled coffee into the glass, over ice.

5.
Stir the coffee to equalize its temperature.

6.
Add milk and sweetener, if desired.

Serving suggestion: Freeze some of your morning’s coffee in ice cube trays. That way, the cubes won’t dilute the coffee. Also, try cold cream in your iced coffee. It will taste a little bit like a milk shake. Take it one step further and enjoy a scoop of ice cream with this drink—not in it but on the side.

Serving size: 1 iced coffee

Iced Coffee

Mexican Coffee

The name for this drink comes from the Mexican tradition of spicing up food and drink (often in an attempt to preserve food
and
make it taste delicious). The use of white tequila gives this drink some flare.

1 ounce (30 ml) coffee liqueur

1 ounce (30 ml) white tequila

5 ounces (150 ml) freshly brewed hot black coffee, any brew

1 teaspoon (5 g) brown sugar, or to taste

1½ ounces (15 g) whipped cream

Grated chocolate, to taste

1.
Combine the liqueur, tequila, and coffee in a large coffee cup.

2.
Sweeten to taste with brown sugar.

3.
Gently float the whipped cream on top.

4.
Sprinkle with grated chocolate.

Serving suggestion: Add 1/2 teaspoon (1 g) ground cinnamon or a cinnamon stick for another traditional variation on this drink.

Serving size: 1 Mexican coffee

Café au Lait

Café au lait
is French for “coffee on milk.” It’s a traditional morning drink in France. It became popular elsewhere when tourists visited the country and brought back the drink. It’s one of the original fun drinks.

½ cup (120 ml) French Roast coffee

½ cup (120 ml) milk

1.
Brew French Roast coffee.

2.
Steam the milk.

3.
Pour equal parts coffee and steamed milk into a cup.

4.
Mix and serve hot.

Serving suggestion: For a traditional New Orleans–style drink, brew the coffee with 1 tablespoon of chicory.

Serving size: 1 café au lait