PEABERRY

PEABERRY

Peaberry, also known as Caracoli, is a type of coffee bean. Normally the fruit of the coffee plant develops as two halves of a bean within a single cherry, but sometimes only one of the two seeds gets fertilized so there is nothing to flatten it. This oval (or pea-shaped) bean is known as Peaberry. Typically around 5% of all coffee beans harvested are of this form. Normal coffee beans are less commonly called by contrast flat berry Peaberry coffees are particularly associated with Tanzanian Coffee, although the peaberry variety of Kona coffee has also become quite prominent.

Roasting Peaberry

Peaberry beans roast differently from the corresponding flat berry beans, hence to ensure an even roast, in high grade coffee, peaberry beans are separated. Peaberry beans are widely reputed to roast better than flat berries, being said to roast more evenly, because of their rounder shape minimizes sharp edges, and rolls about the roasting chamber more easily, as well as the alleged higher bean density may improve heat transfer in the roasting process. However, some sources claim that the effect is minor, and that the major benefit of peaberry beans is that they have been carefully selected, which is essential for optimal quality, regardless of bean shape. 

CHICORY

Binomial Name(s): Cichorium Intybus

Kingdom:                 Plantae

Division:                  Magnoliophyta

Class:                      Magnoliopsida

Order:                      Asterales

Family:                     Asteraceae

Tribe:                       Cichorieae

Genus:                    Cichorium

Species:                 C.intybus

Popular Name(s): Endive, Succory

Parts Used:           Chicory flowers

Habitat: Cultivated throughout India

Uses & Benefits of Chicory

☼ Bruised leaves of chicory are often used for the treatment of inflammations and can be applied over swellings. They are also used for the treatment of headaches and provide relief from arthritic pains and swellings.
☼ Regular and frequent use of chicory roots, in the form of liver tonic, is found to be beneficial for women suffering from premenstrual syndrome (PMS). It helps by maintaining a balance in the hormone level of the body and alleviating the symptoms associated with the condition.
☼ Consumption of the herb, as a “bitter” salad consisting of sorrel, chicory and dandelion, helps to improve the liver functions and is believed to discourage the growth of Candida.
☼ One of the major functions of chicory is to increase the body’s ability to absorb calcium. This mineral is very essential to maintain strong teeth and healthy skeletal system.
☼ Two fibers, raftilin inulin and raftilose oligofructose, present in the herb are fermented by the bacteria in the large intestine, increasing the body’s ability to absorb calcium and certain other minerals.
☼ Therapeutically, the herb is very important for the proper functioning of the urinary system, as it helps to detoxify and cleanse the urinary tract.
☼ Certain herbal remedies containing chicory are also available for treating disorders like gout and rheumatic pains.
☼ The herb is also used as a mild laxative agent and helps to treat children affected by constipation and other digestive conditions.
☼ Supplements of chicory, when taken in the diet, also aid in the proper metabolism of cholesterol in the body.
☼ Apart from the effects mentioned above, the herb is also taken internally, for loss of appetite, jaundice, gallstones, gout, and rheumatism.

Caution
☼ Although there are no serious side effects associated with the consumption of chicory, occasional cases of food allergy have been reported.
☼ In the rare occasion of any skin irritation, it is best to consult a physician or a doctor.

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COMPARISION

	Arabica	Robusta
Date species described	1753	1895
Chromosomes (2n)	44	22
Time from flower to ripe cherry	9 months	10-11 months
Flowering	after rain	irregular
Ripe cherries	fall	stay
Yield (kg beans/ha)	1500-3000	2300-4000
Root system	deep	shallow
Optimum temperature (yearly average)	15-24° C	24-30° C
Optimal rainfall	1200-2200 mm	2200-3000 mm
Optimum altitude	1000-2000 m	0-900 m
Hemileia vastatrix	susceptible	resistant
Koleroga	susceptible	tolerant
Nematodes	susceptible	resistant
Tracheomycosis	resistant	susceptible
Coffee berry disease	susceptible	resistant
Caffeine content of beans	0.8-1.4%	1.7-4.0%
Shape of bean	flat	oval
Typical brew characteristics	acidity	bitterness, full
Body	average 1.2%	average 2.0%

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WANT TO MAKE COFFEE

Alpine Café

Ingredients:

• 2 tbs instant coffee
• 2 tbs brown sugar
• 1 tbs vanilla extract
• 1 tsp water
• 1 1/2 cup boiling water

Preparation:

Split coffee and vanilla between 2 mugs. Dissolve the sugar in 1 tsp water, and heat in a saucepan to boiling. Mix in the larger portion of hot water, then pour into the two mugs. Stir well and serve.

  

Arabian Coffee

Ingredients:

• 1 pint water
• 3 tbs ground coffee
• 3 tbs sugar
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1 tsp vanilla

Preparation:

Heat all ingredients in a saucepan until foam starts to form on top. Serve immediately. To keep it traditional, don't pour coffee through a filter.

Black Forest Coffee

Ingredients:

• 6 oz hot coffee
• 2 tbs chocolate syrup
• 1 tbs maraschino cherry juice
• Whipped cream
• Chocolate shavings
• Maraschino cherries

Preparation:

In a mug, mix coffee, syrup and cherry juice. Stir well then top with whipped cream, chocolate shavings and cherries.

Cafe con Miel

Ingredients:

• 2 cups hot coffee
• 1/2 cup milk
• 4 tbs honey
• 1/8 tsp cinnamon

Preparation:

Heat everything until warm, but not boiling. Stir well to dissolve the honey, and serve.
Serves 3-4

Cafe de Olla 

Ingredients:

 8 cups water

4 oz ground coffee

 4 oz sugar (brown)

 2 cinnamon sticks

 3 whole cloves

1 square of chocolate (semi-sweet)

Preparation:

In a small saucepan, bring water to a boil, then add cinnamon, cloves, sugar and chocolate. When the mixture comes back to a boil, skim off foam. Reduce the heat to a simmer, then add coffee. Steep for 5 minutes then strain out the coffee grounds and spices. Serve immediately. Serves 8

Caribe Café 

Ingredients:

• 4 tbs ground coffee (fine)
• 1/2 tsp grated orange peel, dried
• 1/4 tsp cinnamon
• 1 inch piece of vanilla bean
• 1/8 tsp ground cloves

Preparation:

Blend ingredients well. Brew by your usual method.

Serves 4

Caffe Francais 

Ingredients:

• 1 cup heavy cream, chilled
• 1/4 cup confectioners sugar
• 1 tsp vanilla
• 3 cups coffee, hot

Preparation:

Beat cream until rich and fluffy, with soft peaks. The mix in the sugar, and continue to beat until you have stiff peaks. Split whipped cream between 4 mugs. Add vanilla to the hot coffee, then pour over cream. Serve right away, and do not stir.
Serves 4

Coconut Milk Coffee

Ingredients:

• 1 whole coconut
• 2 cups milk
• 4 cups strong coffee
• 1 tbs sugar

Preparation:

Punch 2 holes in the coconut and drain the liquid into a small saucepan. Bake the coconut in the oven (300F) for about half an hour. Use a hammer to break open the coconut, and scrape out the white coconut meat. Mince finely. Add the meat and milk to the liquid in your saucepan. Heat over low until thickened and creamy. Strain out the coconut pieces. Add hot coconut milk to coffee and sugar. Serve. Serves 8

Coffee Grog

Ingredients:

• 3 cups coffee
• 1/2 cup heavy cream
• 1 cup brown sugar
• 2 tbs butter, softened
• 1/4 tsp cloves, ground
• 1/4 tsp nutmeg, ground
• 1/4 tsp cinnamon, ground
• Peel of 1 orange
• Peel of 1 lemon

Preparation:

Break fruit peels into 6 pieces, each. Place one piece of each into cups. Blend butter, sugar, cloves, nutmeg and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture. Serve into 6 cups.

Serves 6

European Coffee

Ingredients:

• 1 cup coffee, strong
• 1 egg white
• 1/4 tsp vanilla extract
• 2 tbs half n half

Preparation:

Beat egg white until you get soft peaks. Fold in vanilla and continue to beat until stiff peaks form. Split into 2 mugs, and pour coffee over egg white. Top with a tablespoon of half n half in each mug.

Serves 2

Holiday au Lait 

Ingredients:

• 1 cup hot coffee
• 8 oz milk
• 1 oz vanilla syrup or extract
• 1/8 tsp of each: cinnamon, sugar, allspice, cloves

Preparation:

In the bottom of your mug, mix the spices and vanilla. Fill halfway with hot coffee, then the other half with warm milk.

Maple Coffee

Ingredients:

• 1 cup hot coffee
• 1/4 cup maple syrup
• 1 cup half & half
• Whipped cream

Preparation:

Heat the milk and syrup together in a saucepan, but do not let it boil. Stir in the coffee. Serve topped with whipped cream. Serves 2

Mediterranean Coffee

Ingredients:

• 3 tbs coarse ground coffee
• 2 tsp sugar
• 1 tsp cinnamon
• 1 tsp cocoa
• 1 tsp anise seed
• pinch of dried orange peel

Preparation:

Combine ingredients, and brew by your favorite method. Using a french press is traditional for this coffee recipe.

Mexican Coffee

Ingredients:

• 125ml ground coffee
• 80ml chocolate syrup
• 1 tbs cinnamon
• 250ml milk
• 60ml brown sugar
• 1/4 tsp nutmeg
• 1 tsp vanilla

Preparation:

Before brewing, combine coffee, cinnamon and nutmeg. Brew however you like. In another small saucepan, heat brown sugar, syrup and milk. Stir until sugar is melted and dissolved. Pour sugar mixture into hot coffee, and add vanilla.

Molasses and Cream Coffee

Ingredients:

• 1 1/2 cups hot coffee
• 1 tsp molasses
• 1/8 cup light cream

Preparation:

Combine in a mug, stir well to dissolve the molasses. Serve hot.

Sesame Cup

Ingredients:

• 2 cups hot coffee
• 1 1/2 tbs honey
• 1 1/2 tbs sugar
• 1 1/2 tbs sesame seeds

Preparation:

Heat ingredients together until honey and sugar are dissolved. Simmer for another 2 minutes. Strain out the seeds and serve into demitasse cups. Serves 4

Pumpkin Pie Latte 

Ingredients:

• 1 tbs canned pumpkin
• 2 tbs vanilla extract
• 1/4 tsp cinnamon, ground
• 1 cup milk
• 1/2 cup strong coffee, or 1/4 cup espresso

Preparation:

In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg.

West Indies Coffee

Ingredients:

• 3 1/2 cups milk
• 1/4 cup instant coffee
• 1/4 cup brown sugar

Preparation:

Heat milk to almost boiling, then stir in coffee and sugar. When it's dissolved, serve in warm mugs.
Serves 4

White Chocolate Coffee

 Ingredients:

• 3 oz white chocolate, chopped
• 2 cups half n half
• 2 cups hot coffee
• Whipped cream

Preparation:

Heat the milk and chocolate together in a saucepan until melted and smooth. Stir in coffee and serve with whipped cream on top.Serves 6

* There are 33.814 US fluid ounces in 1 liter.

* 1 liquid oz - 0.0295735296 liters.

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KNOW YOUR COFFEE TASTE

☼ Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffeehouses or customers use any flavor.

☼ Americano ("American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I who added hot water to dilute the strong taste of the traditional espresso.

☼ Antoccino ("Priceless") A single shot of espresso with the same quantity of steamed milk poured above it, served in an espresso cup.

☼ Black eye: A cup of drip coffee with two shots of espresso in it. (alternately a red-eye or shot in the dark)

☼ Bicerin ("Little glass"): Made of layers of espresso, drinking chocolate, and whole milk. Invented and served in Turin.

☼ Bombón ("confection"): Espresso served with condensed milk. Served in South East Asia, Canary Islands, Cook Islands and Mainland Spain.

☼ Breve ("short"): Espresso with half-and-half.

☼ Caffè Medici: "a doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream."  The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.

☼ Caffè Tobio: Espresso with an equal amount of American Coffee. Similar to Americano or Long Black.

☼ Carajillo: (slang for "nothing"): Espresso with a shot of brandy.

☼ Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. The cappuccino is made as a Cafè latte with much more foam. Sometimes topped upon request with a light dusting of cocoa powder.

☼ Corretto ("corrected"): coffee with a shot of liquor, usually grappa or brandy. "Corretto" is also the common Italian word for "spiked (with liquor)".

☼ Con hielo ("with ice"): Espresso immediately poured over two ice cubes, preferred in Madrid during Summer.

☼ Cortado ("cut"): Espresso "cut" with a small amount of warm milk.

☼ Cubano ("Cuban"): Sugar is added to the collection container before brewing for a sweet flavor, different from that if the sugar is added after brewing. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot. Sometimes called "Cafe tinto".

☼ Doppio: ("Double") Double shot of espresso.

☼ Espresso con Panna ("espresso with cream"): Espresso with whipped cream on top.

☼ Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam.

☼ Frappe: Iced coffee topped off with whipped cream and usually chocolate syrup (flavors varies).

☼ Guillermo: Originally one or two shots of hot espresso, poured over slices of lime. Can also be served on ice, sometimes with a touch of milk.

☼ Café au lait ("coffee with milk"): In Europe prepared with shots of espresso and steamed milk. In the United States usually prepared instead with French press or drip coffee.

☼ Latte ("milk"): This term is an abbreviation of "caffellatte" (or "caffè e latte"), coffee and milk. An espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.

☼ Latte macchiato ("stained milk"): Essentially an inverted cafè latte, with the espresso poured on top of the milk. The latte macchiato is to be differentiated from the caffè macchiato (described below). In Spain, known as "Manchada" Spanish for stained (milk).

☼ Long Black: Similar to an Americano, but with the order reversed - espresso added to hot water.

☼ Lungo ("long"): More water (about 1.5x volume) is let through the ground coffee, yielding a weaker taste (40 mL). Also known as an allongé in French.

☼ Caffè Macchiato ("stained"): A small amount of milk or, sometimes, its foam is spooned onto the espresso. In Italy it further differentiates between caffè macchiato caldo (warm) and caffè macchiato freddo (cold), depending on the temperature of the milk being added; the cold version is gaining in popularity as some people are not able to stand the rather hot temperature of caffè macchiato caldo and therefore have to wait one or two minutes before being able to consume this version of the drink. The caffè macchiato is to be differentiated from the latte macchiato (described above). In France, known as a "Noisette".

☼ Cafè Marocchino: Created in Turin, normally served in a small glass, this is a shot of espresso, a sprinkling of cocoa, frothed whole milk (about two table spoons to bring to the brim of the glass), then a further sprinkling of cocoa on top.

☼ Marron: (Brown) Etymology from Venezuela. An espresso with Milk. Latte. Varying from "Marron Claro" (Light Brown) with more milk and "Marron Oscuro" (Dark Brown) less milk.

☼ Wiener Melange: (German: "Viennese blend") coffee with milk and is similar to a Cappuccino but usually made with milder coffee (e.g. mocha), preferably caramelised.

☼ Mocha: Normally, a latte blended with chocolate. This is not to be confused with the region of Yemen or the coffee associated with that region (which is often seen as 1/2 of the blend "mocha java").

☼ Normale: A normal length shot, not ristretto or lungo. Term primarily used to contrast with "ristretto" and "lungo".

☼ Red eye: A cup of drip coffee with two shots of espresso in it.

☼ Ristretto: ("restricted") or Espresso Corto with less volume, yielding a stronger sweeter taste (10–20 mL).

☼ Shot in the Dark: A cup of drip coffee with one shot of espresso in it. (Unique in that 'Shot in the Darks' is the plural form)

☼ Solo: ("single") Single shot of espresso.

☼ Triple Suicide: A cup of drip coffee with three shot of espresso in it.

☼ Triplo or Triple shot: Triple shot of espresso; "triplo" is rare; "triple shot" is more common.

         Miami Vice or Cuban Americano: The mixture of a Cubano and Americano, Sugar in the collection container, then mixed with hot water. This is often made as a double.

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LATTE/CAPPUCCINO ART

  

 

 

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