Ever wonder why coffee house coffee tastes so good? Want it to taste just as good, or better, at your house?It can, and at a fraction of what you'd pay somewhere else.
How? If you replace just one tall latte every day with home-made brew made with premium beans, you'll save as much as $1,200 a year. Depending on the variety you choose, you can drop your cost-per-cup from as much as four dollars to as little as 28 cents.
Windward's Quick Guide To Great Coffee
Just use our guide (and hopefully our beans), and you'll soon be making great coffee drinks at home. (Note: link opens in pop-up windows) How To Make Great Coffee At Home
From cowboy coffee to espresso, there are many ways to prepare coffee drinks. Some, such as Turkish, date back centuries, while others are relatively new.
Although there are eight basic ways to prepare coffee — drip (auto and manual), espresso, AeroPress, press pot (French Press), vacuum pot, stovetop espresso, Turkish and cowboy — there are untold millions of ways to mess it up.
Regardless of how much care is taken to grow, process, ship and roast the beans you buy, the last step in the process is entirely up to the person who prepares it. So, in the interest of promoting harmony at your table and prosperity throughout the global coffee supply chain, I hope the following links offer some guidance to the brew-challenged among us (Note: links open in pop-up windows).
There are hundreds, probably thousands of ways to use coffee in beverage and food recipes. Got one you'd like to share? Just send it on and we'll add it here, along with your name and city.
Espresso This classic is served in warm espresso cups and consists of about 1 1/2 ounces of rich, full-bodied coffee extracted under high pressure. For maximum flavor, specially roasted finely ground beans are used to produce this popular drink. "Shots" of espresso are used as the base for a wide range of drinks, including lattes, macchiati, mochas and cappuccinos.
Uses the same preparation method as a basic espresso except only one ounce (or less) of water is extracted through the grounds in 18 to 20 seconds to deliver an intense expresso flavor. The grind is often finer than a straight espresso, but extraction can also be adjusted by using extra pressure to tamp the coffee in the portafilter.
Espresso Dopio (Double Espresso) Double the quantity of espresso to about three ounces. Doubles are often served in cappuccino cups.
This single serving of espresso uses two-to-three ounces of water and a longer extraction time (to 40 seconds or so), to produce a larger serving of espresso.
A single shot of espresso with heated half & half.
Espresso Romano Basic espresso served with a lemon twist. While Italians disavow them, they are often served in the U.S.
Espresso con Panna A single or double shot of espresso capped with whipped cream.
Espresso Macchiato A single shot of espresso stained (machiato = marked) with one-to-two tablespoons of frothed milk.
Caffe Americano A single shot of espresso is pulled into a regular cup then filled the rest of the way with hot water.
Spicy Viennese Espresso Mix a double shot of espresso with 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with whipped cream.
Cappuccino Cappuccino typically consists of 1/3 espresso and 2/3 frothed milk topped with milk foam in a five-ounce cappuccino cup. It can be garnished with a dusting of ground chocolate, cocoa or vanilla powder, cinnamon or nutmeg.
Caffe Latte (Cafe con Leche) The French call it Cafe au Lait and in Spain it's called Cafe con Leche. Either way, it's a double-shot of espresso mixed with about five ounces of steamed milk. Little if any foam is added to the top. To serve it French-style, serve the steamed milk separately and let your guests mix their own in heavy, nine-ounce bowl-shaped cups.
Mocha Cappuccino Dissolve cocoa or chocolate syrup in steamed milk to taste and mix 1/3 part espresso with 2/3 part of the flavored steamed milk.
Cuban Coffee (Cafecito) 2 shots espresso
1/8 c. sugar
This is traditionally made with real Cuban coffee that has been prepared in a Moka pot (stovetop espresso maker) or an espresso machine. Until the U.S. eases the embargo and we can get beans from Cuba, I suggest substituting a dark roast Colombian or you can try to find the real stuff online. Cafecito is supposed to be very, very sweet and the key to making it is to get the sugar paste right.
Place sugar in a stainless steel creamer and add one teaspoon hot espresso. Whip with a spoon until it forms a paste. Slowly add the remaining espresso and serve in demitasse cups. If you get it right, the paste will create a sweet, frothy foam called espumita that will float on top of the coffee.
Espresso doesn't have a lock on the great taste department. With beverages ranging from simple to elegant, there are an amazing number of great tasting drinks, hot and cold, to be made with brewed coffee.
Cafe con Miel
2 cups coffee (hot)
1/2 c. milk
4 tbs honey
1/8 tsp cinnamon
Combine milk, honey and cinnamon in a pan and heat but do not boil. Stir well until the honey dissolves completely, add the coffee and serve.
Cafe de Olla
8 c. water
4 oz ground coffee
4 oz brown sugar
2 cinnamon sticks
3 whole cloves
1 square of semi-sweet chocolate Cheesecloth or fine strainer
In a small saucepan, bring water to a boil then add cinnamon, cloves, sugar and chocolate. Return to boil, skim off foam, reduce to simmer and add coffee. Steep for five minutes then strain to remove grounds and spices. Serve immediately.
1 c. heavy whipping cream
1/4 c. powdered sugar
1 tsp vanilla
3 cups hot coffee
For the best whipped cream, start with chilled cream and a chilled bowl. Beat cream until soft peaks form, then add sugar and whip until the peaks are firm.
Divide the sweet whipped cream into four mugs. Mix the vanilla extract with the coffee and pour over whipped cream. Serve immediately without stirring.
Fragrant Spiced Coffee
3 c. coffee
1/2 c. heavy cream
1 c. dark brown sugar
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp cinnamon
Blend brown sugar, cloves, nutmeg and cinnamon and mix with coffee and cream. Serve hot. (Strain if desired)
4 tbs coarse ground coffee
2 c. hot water
2 1/4 tsp sugar
1 tsp cinnamon
1 tsp cocoa
1 tsp whole anise seed
Pinch of dried orange peel to taste
Add all dry ingredients to press pot. Add water, steep four minutes, press and serve.
Spiced Café au Lait 1 c. hot coffee 8 oz milk 1 oz vanilla syrup or extract 1/8 tsp cinnamon 1/8 tsp sugar 1/8 tsp allspice 1/8 tsp cloves
Warm milk in a small pan. Mix spices and vanilla in a large mug then fill with a 50/50 mix of hot coffee and warm milk.
Mocha Cinnamon Shake 1 c. coffee cooled to room temperature
1 c. chocolate ice cream
1 c. milk
1 c. crushed ice
2 cinnamon sticks
1 tsp ground cinnamon
Combine coffee, ice cream, milk and crushed ice in a blender and blend until thoroughly mixed. Pour into two mugs and add cinnamon sticks. Makes 2 servings.
Mexican Coffee 1 ½ cups double strength hot coffee
¾ tsp cinnamon
4 tsp chocolate syrup
¼ tsp nutmeg
½ c. heavy cream
1 tbl sugar
Combine cream, nutmeg, sugar and cinnamon and whip. Place 1 teaspoon chocolate syrup in each of four demitasse cups, add coffee, stir and top with spiced whipped cream. Makes 4 servings.
Wakeup Call 1 shot espresso
2 cups milk
2 tbl protein powder
1 tsp honey
½ tsp vanilla extract
Combine milk, espresso, protein powder, vanilla and honey in an electric blender until uniform. Serve in tall glasses. Makes 2 servings.
Iced Coffee There are a lot of places you can buy iced coffee that take day-old coffee and just chill it and pour it over ice. Yuch! Iced coffee is easy to make, just be sure to take a little care and whatever you do, don't use old, stale coffee.
Here are two easy ways to prepare it:
Over Regular Ice Cubes
Start by brewing extra strength coffee using at least 1 tablespoon of fresh ground coffee to four ounces of water. Pour over cubes and add sugar or cream if desired. Make sure you use extra strong coffee so that the melting ice doesn't dilute it.
Over Frozen Coffee Cubes
Brew regular strength coffee, cool at room temperature and then freeze in ice cube trays.Fill glasses with the frozen coffee cubes and fill with extra strength coffee made using at least 1 tablespoon of grounds to four ounces of water. Add sugar or cream if desired and serve.
But why stop there? Iced coffee makes a great summer drink when mixed with ice cream, syrups, chocolate, fruits, spices and flavorings!
Cinnamon Caramel Iced Coffee 6 tbs ground coffee
12 oz water
1/2 tsp cinnamon
1/2 c. caramel syrup
Mix cinnamon with ground coffee and brew. (You can also just add the cinammon to 12 ounces of brewed coffee) Add caramel syrup to the hot coffee and stir until dissolved. Chill and serve over iced coffee cubes. Makes about four tall glasses.
Whip Me Baby 1 c. iced coffee
2 oz Muscatel dessert wine
2 tsp sugar
Combine all ingredients, whip until thick and frothy and serve over ice. Serves two.
Cloves and Cream Iced Coffee 2 c. iced coffee
2 cups light cream
5 whole cloves
1 stick of cinnamon
Sugar to taste
Mix cloves, cinnamon and coffee and chill in the refrigerator for a few hours. To serve, strain the spices and add cream and sugar to taste. Serve over ice.
Coffee Fizz Float 3 c. iced coffee
1 c. heavy cream
4 scoops coffee ice cream
3/4 c. club soda
1 tbs sugar
Mix coffee, sugar and cream and fill four tall glasses about halfway. Add 1 scoop of ice cream and fill with club soda. Top with whipped cream.
Coffee Frappe 1 tablespoon espresso
coffee ice cubes
½ c. cold water
¼ c. milk
3 tsp maple syrup
In blender, combine water, milk and espresso and whip on high until frothy. Pour into a glass filled with cubes and add maple syrup to taste. Makes 1 serving.
Iced Thai 1/3 c. ground coffee (dark roast)
2 c. hot water (Just off boil)
3 cardamom pods (or about ½ tsp ground if you can’t find pods)
1 tbl sugar or maple syrup
Coffee ice cubes
¼ c. half & half or evaporated milk
Grind the cardamom pods in a mortar and pestle and mix with ground coffee and hot water. Add sugar or maple syrup and allow to cool. Pour into two glasses filled with coffee ice cubes and add milk.
Coffee Granita This recipe is very simple to make, but does take about 5 hours to prepare. 2 cups lukewarm espresso or strong black coffee (Moka pot recommend)
1/2 c. sugar
2 tablespoons coffee flavored liqueur
1 teaspoon orange or lemon zest
Combine all ingredients and stir until sugar melts. Pour into 9 x 13-inch metal pan and place on level shelf in freezer for half an hour. (The mixture should only come about 1/4-inch up the side of the pan.)
Remove. With a table fork, scrape any ice crystals that formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for three to four hours. When the entire mixture is frozen, fluff with a fork and allow the flakes to "dry" in the freezer for about 30 minutes before serving.
Scoop into goblets and top with lightly sweetened whipped cream sprinkled with additional zest (if desired).
Crunchy Irish Coffee Cookies
1/2 c. butter
1/4 c. sugar
1 tsp. heavy cream
2 c. quick-cook oats
1 c sifted flour
1 tsp double-acting baking powder
In a bowl beat 1 stick (1/2 cup) softened butter with 1/4 c. sugar until fluffy. Beat in 2 teaspoons each of Irish whiskey and strong coffee and 1 teaspoon heavy cream. Add 2 cups quick-cooking oats and 1 c. flour sifted with 1 teaspoon double-acting baking powder and combine the mixture to form a dough. Roll out the dough 1/8 inch thick on a floured surface and cut out rounds with a 2 1/4-inch cutter. Pre-heat oven to 350° F and bake on a buttered baking sheet for 15 minutes or until lightly colored. Transfer to a rack and cool. Makes about 18 cookies.
Affogato Mocha (Espresso-covered ice cream)
1 shot espresso
Chocolate or vanilla ice cream
Chocolate nibs, chips, pieces or shavings
Brandy or Rum
Place one scoop of chocolate or vanilla ice cream in a small bowl, sprinkle with chocolate chips or chocolate pieces. Pour hot espresso and 1 shot of rum or brandy on top and serve immediately.