Fenton Wayne asked:




We all enjoy our favorite espresso, latte or cappuccino and the choice and quality has improved greatly over the years, but what about trying something a bit different?

In order to make your own unusual specialty coffee drinks or to produce them in your catering establishment you will need a few extra ingredients.

In addition to your espresso beans, sugars, milk and chocolate dustings that are used to make most standard coffee drinks you will need to purchase a supply of cherries, almonds, hazelnuts, whipped cream and ground cinnamon. These will probably suffice for most recipes and of course not all are required for every recipe.

The final ingredients required however, are flavoured syrups. These special syrup flavorings are available from good coffee retailers or can be ordered over the internet easily enough. If you run your own establishment then your usual coffee supplier will probably stock these items and can deliver them with your usual coffee order.

There are several makes of flavored syrups available depending on which country you are from, but my particular favorite are the 1883 de Philibert Routin brand from France. The most common flavoured syrups are vanilla, chocolate, amaretto, cinnamon, caramel, Irish Cream and hazelnut, but more exotic and unusual flavors are available for more elaborate recipes.

Why not start with a couple of flavors and build up a collection as you get to know and experience various recipes.
There are many recipes freely available on the internet which you can try out as well as experimenting and perhaps designing your very own!

To get you started here’s a couple you may want to try out.

We assume you have you own espresso machine with steam wand and are familiar with steaming and foaming milk.

Mochanilla
Ingredients:

16 ml chocolate syrup
16 ml vanilla syrup
1 shot of espresso
6 oz (180 ml) cold milk
Whipped cream
Cocoa powder

Method:

Mix together the two syrups and the milk in a jug. Steam foam the mixture. Pour the espresso into a 12 oz (250 ml) glass, and add the steamed milk mixture. Add whipped cream to the top and garnish with a sprinkle of cocoa powder.

Bistro de Paris
Ingredients:

8 ml hazelnut syrup
Double shot of espresso coffee
Whipped cream
Shaved hazelnut

Method:

Into a 6 oz (180 ml) add the hazelnut syrup. Add a double shot of espresso and stir. Top with whipped cream and garnish with shaved hazelnut.

Try making these at home for a delicious change or offering them at your own catering establishment as an alternative – you may be surprised at how popular they will become.

♥ Uwish ♥ asked:


I want to make espresso brownies. Never made them before.

When the reciepe calls for Espresso powder or Instant Espresso, can I just use regular ground up espresso beans?

And does anyone have any easy recipes to share?

Kim asked:


i was flipping through a recipe book in the store the other day and saw a recipe for a thick pudding or custard made with ground up espresso beans. i believe it was also chocolate. it required eggs and had whipped cream on top. i think the recipe was called “mocha pots of creme” or something like that because it was served in individual pots or ramekins. can someone point me to a similar recipe online? thanks.

eHow asked:

Italian coffee is either straight espresso, a macchiato, a cappuccino or a latte, each of which is prepared using very finely ground espresso beans. Create a velvety Italian coffee beverage with information from a barista, coffee grower and coffee roaster in this free video on coffee drinks. Expert: Raphael Perrier Contact: www.kahwacoffee.com Bio: Raphael Perrier and his three partners own Kahwa Coffee Roasting in St Petersburg, Fla. Filmmaker: Christopher Rokosz

surfcitycoffee asked:

The dark roast coffee bean we use in our cappuccino and other bar drinks is an excellent blend that works well in any brewer. The flavor is full-bodied and rich, slightly sharp but never bitter. The crema created by extraction for espresso is a richly milky-brown with a naturally sweet taste. Medium-dark roasted fresh specifically for your order.

japafi asked:

Sumatra Mandheling decaf from Hasbean. Roasted 10 days ago, packet opened today. Any comments on crema? I think the colour is good, but I’m not sure about the amount, should there be more? Or perhaps it is just my cup that is not optimal for crema. (Iittala ego espresso cup, see tinyurl.com ). Anyway, I’m espresso newbie aiming for perfection, just need someone to tell me what is the perfection .

xsaraxamx asked:


Is it ok to make espresso in a regular coffee maker? Because I bought some espresso beans from Starbucks but I only have a regular coffee maker.

bride to be asked:


Do you know if espresso beans have to be used or would just regular coffee beans be okay to use? I know the taste will be different but is the differnece that dramatic? Thank you for your expertise in this matter.

greekespresso asked:

Espresso made from beans obtained from Kokosoulas roastery in Agrinio, Greece. The blend was of an unknown composition of arabica and robusta beans. The coffee was prepared by using a Gaggia New Baby 06 and ground by an Anfim Best grinder. The coffee was very tasteful but a little bit flat. The produced crema was found to be with a nice dark brown color. Note: The tamping was not performed in a correct manner. The two streams of coffee should have been merged much earlier.