Well today was quite a day and I’m thinking I need another drink.
The alcoholic coffee seem to go well so ill list another section of those and perhaps a rant about the guy I called who is on meth.
MY DAMN DOG WONT STOP BARKING AND ITS PISSING ME OFF…
she recently found out that the collar we gave her wont shock her if she barks… so she decides to release all the pent up barking that’s been held in for the last 3 years..
I need to find a recipe for dog tacos, and what’s the deal with the rain, is it going to or not. Its all humid and sticky really gross.
At work today I called this guy who asked for an insurance quote, I did not randomly call him he actually asked my office to give him a call about insuring his car and apt. I call him and ask him if was still interested, I paused and heard a heavy breathing, I asked again and it sounded like he was hitting the crack pipe, then he coughed and said man you are crazy I don’t know anyone who is in their right mind who wants insurance man your crazy. Your like the aliens man and ya man I need to go so you cant trace me and kill me man.. click……
IF I DID NOT GO INTO WORK TODAY BUZZED ID HAVE GONE IN MY OFFICE LOCKED THE DOOR AND SHOT MYSELF! Apparently he is in a semi-famous band and has a video on mtv…I doubt it but how else can he afford that house and car when he is all twacked out 24/7
Well I need to go drink so here are a few concoctions that are really tasty!
Café Brulot
1 cup brandy
3 tablespoons sugar
1 teaspoon grated orange peel
½ teaspoon grated lemon peel 6 whole cloves whole allspice
1 cinnamon stick
1 teaspoon vanilla extract
3 cups double-strength coffee
Have ready a heatproof serving bowl.
Heat the brandy, sugar, orange and lemon peel, cloves, allspice, cinnamon stick and vanilla in a small saucepan over medium over medium heat.
Do not boil.
When brandy mixture is hot, pour into the heatproof serving bowl.
Darken the room, and carefully ignite brandy (for safety's sake, you might prefer to ignite a metal ladle of the brandy mixture and add this to the serving bowl).
Let the brandy burn for 60 seconds.
Slowly pour hot coffee into the flaming brandy. Stir mixture.
Now this is quite a coffee cocktail. You'll need a stocked bar to make Black Gold. Five different spirits make for a powerful drink. It's a bit sweet with a nutty taste, thanks to the Amaretto and hazelnut liqueur.
INGREDIENTS:
• 4 oz coffee, hot
• 1/4 oz Triple Sec
• 1/4 oz Amaretto
• 1/4 oz Irish Cream
• 1/4 oz hazelnut liqueur
• Dash of cinnamon Schnapps
PREPARATION:
Stir all ingredients to combine and serve in a mug with whipped cream.
Molasses will bring a strong and wonderful flavor to your cup of coffee, along with a dash of good Caribbean rum. Serve hot with whipped cream.
INGREDIENTS:
• 3 cups hot coffee
• 6 tbs molasses
• 6 tbs dark rum
• Whipped cream
PREPARATION:
Heat coffee and molasses in a saucepan until molasses is dissolved. Put 1 tbs of rum in each mug, and pour coffee over. Top with whipped cream.
Serves 6
A bit of almond liqueur (like Amaretto) goes well with the hot cream and coffee. The perfect winter cocktail for those who like rich and creamy drinks.
INGREDIENTS:
• 3/4 cup hot coffee
• 1/4 cup heavy cream, scalded
• 1 shot of almond liqueur
PREPARATION:
Just combine the ingredients and serve. You can use almond extract instead of liqueur for a non-alcoholic version.
Monday, August 6, 2007
Sunday, August 5, 2007
Alcohol can help make any coffee drink seem like heaven EVEN MONDAYS ARE NICE
I figured all of you are going to have a hang over come Monday so why not keep the booze in you just a little longer !
Butter Rum Coffee
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings
Hazelnut Cocoa: Mix a cup of cocoa with a jigger of Hazelnut Liqueur. Add a
cinnamon stick.
Orange Coffee: Add a jigger of Orange Brandy Cordial to a cup of roast coffee. Top with a twist of orange peel.
Creamy Almond Coffee: In a large mug, combine 3 parts coffee to 1 part
scalded heavy cream, and add a jigger of Almond Liqueur.
Chilled Mexican Coffee: Put a scoop of Vanilla Ice Cream (see recipe) into a mug. Pour a jigger of Coffee Liqueur over. Fill with chilled strong coffee.
Berry Tea: To a cup of freshly brewed tea, add a jigger of Raspberry Vodka Cordial, Raspberry Brandy Cordial, or Blackberry Cordial. Add a lemon slice and honey to taste.
Grown-up Cocoa: Add a Tbsp Sour Cherry Vodka to a cup of hot cocoa. Top with whipped cream and a little shaved chocolate or cocoa powder.
FLAMING IRISH COFFEE
3/4 c Irish mist liqueur, divided
6 c Hot coffee, divided
2 tb Sugar, divided
1/2 c Whipping cream, whipped
Ground nutmeg
Rinse glass with hot water; dry. Pour 2 tablespoons
Irish Mist into glass. Rotate over flame of Irish
coffee burner or alcohol burner until liqueur
ignites.Fill with coffee; stir in 1 teaspoon sugar.
Top with whipped cream; dust with nutmeg. Repeat for
each serving. Yield: 6 servings.NOTE: When you make
Flaming Irish Coffee or other beverages in which
liqueur is heated in the container, select containers
that are strong enough to withstand the heat. You'll
find several styles made specifically for Irish
coffee; many include burners as well.
Be happy and enjoy your monday :) I know I will!
Butter Rum Coffee
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring
Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings
Hazelnut Cocoa: Mix a cup of cocoa with a jigger of Hazelnut Liqueur. Add a
cinnamon stick.
Orange Coffee: Add a jigger of Orange Brandy Cordial to a cup of roast coffee. Top with a twist of orange peel.
Creamy Almond Coffee: In a large mug, combine 3 parts coffee to 1 part
scalded heavy cream, and add a jigger of Almond Liqueur.
Chilled Mexican Coffee: Put a scoop of Vanilla Ice Cream (see recipe) into a mug. Pour a jigger of Coffee Liqueur over. Fill with chilled strong coffee.
Berry Tea: To a cup of freshly brewed tea, add a jigger of Raspberry Vodka Cordial, Raspberry Brandy Cordial, or Blackberry Cordial. Add a lemon slice and honey to taste.
Grown-up Cocoa: Add a Tbsp Sour Cherry Vodka to a cup of hot cocoa. Top with whipped cream and a little shaved chocolate or cocoa powder.
FLAMING IRISH COFFEE
3/4 c Irish mist liqueur, divided
6 c Hot coffee, divided
2 tb Sugar, divided
1/2 c Whipping cream, whipped
Ground nutmeg
Rinse glass with hot water; dry. Pour 2 tablespoons
Irish Mist into glass. Rotate over flame of Irish
coffee burner or alcohol burner until liqueur
ignites.Fill with coffee; stir in 1 teaspoon sugar.
Top with whipped cream; dust with nutmeg. Repeat for
each serving. Yield: 6 servings.NOTE: When you make
Flaming Irish Coffee or other beverages in which
liqueur is heated in the container, select containers
that are strong enough to withstand the heat. You'll
find several styles made specifically for Irish
coffee; many include burners as well.
Be happy and enjoy your monday :) I know I will!
Friday, August 3, 2007
Your machine.. Your choice ! A few needed tips before you spend your cash!
There is tons of espresso on the market today! You can find them from Columbia to Italy, and I buy mine directly from Italy. MAKES STARBUCKS look like yuck!
I suggest getting a sample pack with 8-10 different beans and trying them yourself!
If you cant afford an espresso machine check for barista classes and they will allow you to try your espresso’s there. I am thinking about starting a barista class in AZ so if you are interested email me or post a comment!. A small class fee of 10-20$ will be applied or bring your own milk and others and ill teach you for free
OK so now that we have learned all about the espresso and milk lets look at the machine!
To generally know your machine you need to be aware of the parts that matter the most!
The wand: The wand is what is used to steam the milk and in today’s technology we have thermometers in the wand so there is no need to attach it to your pitcher! When steaming the milk the wand tends to get dirty! SO always have a clean damp rag and a bowl near by to place the rag back into. This is for sanitary reasons and is a must, because we don’t want any funky coffee generally after I steam the milk I set my pitcher down and clean the wand then hit the steam button to clear the wand of any unwanted particles!
The espresso drip: That is where the espresso comes out of, and normally there will be 1 or 2 drippers (on mine there is 2 so there is a need for 2 mini pitchers, it also moves up and down and that’s because In drive by drinks we just stick the cups underneath it saves time and clean up)
The top where the espresso is added has 2 sections one for regular and one for decaf; this makes it easier to handle a bunch of drinks at once! The machine I use is a 4000$ machine from Italy and its all digital you may be working with a 600$ machine that has a turn on it this is very different in the espresso style. You may have what I call a turn and you have to place an espresso packet into and then turn the handle to tighten it down then hit the drip button. I have used one and I dislike it as it gets messy or if you don’t tighten it all the way it lets water drip out ect! Save up and buy a nice digital one that will please you! NO NOT LIKE THAT sicko..
My machine also has a single shot or 2 shots of espresso if you want a stronger drink you hit the button and it makes the espresso evenly, as if you had a single turn machine you need to wait and your espresso goes “stale”.
So we have a basic idea of a machine EXAMPLE
This is a digital machine similar to mine except my machine is bigger better and more efficient and the wand is on the other side and it has a digital lay out
GREAT FOR AT HOME!
Now these are the yuck turn ones I dislike
Small has a turn and a cheap wand that does not have a temp gauge in it.. stay away unless you’re a pro.
( IF YOU ARE IN THE FIELD TO DO LATTE ART A MORE EXPENSIVE VERSION OF THE LAST PICTURE IS WHAT YOU WILL WANT TO GO FOR! I AM SAYING FOR IN HOUSE USE WE WANT FAST AND EASY MACHINES, THAT IS WHY I SUGGESTED THE FIRST PICTURE)
I suggest getting a sample pack with 8-10 different beans and trying them yourself!
If you cant afford an espresso machine check for barista classes and they will allow you to try your espresso’s there. I am thinking about starting a barista class in AZ so if you are interested email me or post a comment!. A small class fee of 10-20$ will be applied or bring your own milk and others and ill teach you for free
OK so now that we have learned all about the espresso and milk lets look at the machine!
To generally know your machine you need to be aware of the parts that matter the most!
The wand: The wand is what is used to steam the milk and in today’s technology we have thermometers in the wand so there is no need to attach it to your pitcher! When steaming the milk the wand tends to get dirty! SO always have a clean damp rag and a bowl near by to place the rag back into. This is for sanitary reasons and is a must, because we don’t want any funky coffee generally after I steam the milk I set my pitcher down and clean the wand then hit the steam button to clear the wand of any unwanted particles!
The espresso drip: That is where the espresso comes out of, and normally there will be 1 or 2 drippers (on mine there is 2 so there is a need for 2 mini pitchers, it also moves up and down and that’s because In drive by drinks we just stick the cups underneath it saves time and clean up)
The top where the espresso is added has 2 sections one for regular and one for decaf; this makes it easier to handle a bunch of drinks at once! The machine I use is a 4000$ machine from Italy and its all digital you may be working with a 600$ machine that has a turn on it this is very different in the espresso style. You may have what I call a turn and you have to place an espresso packet into and then turn the handle to tighten it down then hit the drip button. I have used one and I dislike it as it gets messy or if you don’t tighten it all the way it lets water drip out ect! Save up and buy a nice digital one that will please you! NO NOT LIKE THAT sicko..
My machine also has a single shot or 2 shots of espresso if you want a stronger drink you hit the button and it makes the espresso evenly, as if you had a single turn machine you need to wait and your espresso goes “stale”.
So we have a basic idea of a machine EXAMPLE
This is a digital machine similar to mine except my machine is bigger better and more efficient and the wand is on the other side and it has a digital lay out
GREAT FOR AT HOME!
Now these are the yuck turn ones I dislike
Small has a turn and a cheap wand that does not have a temp gauge in it.. stay away unless you’re a pro.
( IF YOU ARE IN THE FIELD TO DO LATTE ART A MORE EXPENSIVE VERSION OF THE LAST PICTURE IS WHAT YOU WILL WANT TO GO FOR! I AM SAYING FOR IN HOUSE USE WE WANT FAST AND EASY MACHINES, THAT IS WHY I SUGGESTED THE FIRST PICTURE)
Lets continue with the use of your machine and choice on espresso!
Ok in the coffee world we have the McDonalds of coffee :starbucks: then we have our gourmet coffee houses that take care of the customer and actually like their work and know coffee So happy meal or porter house??( for the vegans soy banana bread or meat?) You get the idea!
Ok so lets start!
I suggest getting a latté mug, they are perfect for brewing a simple latte and can also help with your latte art! Normally its 2 shots of espresso (I add a packet of granulated sugar) then fill the cup up with steamed milk KEEPING The foam out! Some people use half and half your choice!
Here is my picture of a simple and easy design that takes a few try’s to learn!
When you are adding your milk, wait until the cup is half full, then start to go back and fourth as you are pouring. This will create the shape of the leaf and the veins. Then you are going start big and go back and fourth smaller and smaller until you hit the top which should be a tip or a point. Then go all the way down the middle and to the end. It should look like the picture above.
MY first time it looked like do poo!
This is easy fast and will generate talk and tips! Perhaps even a phone number or 2 then you can do artwork with caramel… and you won’t need a guide to help you out there ;) and I am not talking about on the drink!
The next one I helped a gentleman out, he was arguing with his lady friend and well seemed to be a little down on valentines day. So I threw this baby at them and said here is your special order you called in about!
She turned into nothing but joy, and could not believe she had someone call in a special drink for her on that special day (hope she does not read this) he gave me a 10$ tip and said I saved the day..
To pour a heart pattern, shake as before without moving backwards as much. Form a ringed circle then slowly pour milk through the center to make a multi-layered heart. You can write love or anything in it but we will get to that later it is more advanced, lets start with shapes
TIP: Try this with water first as water does not have the same consistency but will help you practice the method so when you do use milk you will get familiar with what you are going to be doing.. and well that saves a bunch of milk.
TIP: Also try using a wide mouth cup it will expand surface area and make it an easier task, and give you your desired results!
Ok so lets start!
I suggest getting a latté mug, they are perfect for brewing a simple latte and can also help with your latte art! Normally its 2 shots of espresso (I add a packet of granulated sugar) then fill the cup up with steamed milk KEEPING The foam out! Some people use half and half your choice!
Here is my picture of a simple and easy design that takes a few try’s to learn!
When you are adding your milk, wait until the cup is half full, then start to go back and fourth as you are pouring. This will create the shape of the leaf and the veins. Then you are going start big and go back and fourth smaller and smaller until you hit the top which should be a tip or a point. Then go all the way down the middle and to the end. It should look like the picture above.
MY first time it looked like do poo!
This is easy fast and will generate talk and tips! Perhaps even a phone number or 2 then you can do artwork with caramel… and you won’t need a guide to help you out there ;) and I am not talking about on the drink!
The next one I helped a gentleman out, he was arguing with his lady friend and well seemed to be a little down on valentines day. So I threw this baby at them and said here is your special order you called in about!
She turned into nothing but joy, and could not believe she had someone call in a special drink for her on that special day (hope she does not read this) he gave me a 10$ tip and said I saved the day..
To pour a heart pattern, shake as before without moving backwards as much. Form a ringed circle then slowly pour milk through the center to make a multi-layered heart. You can write love or anything in it but we will get to that later it is more advanced, lets start with shapes
TIP: Try this with water first as water does not have the same consistency but will help you practice the method so when you do use milk you will get familiar with what you are going to be doing.. and well that saves a bunch of milk.
TIP: Also try using a wide mouth cup it will expand surface area and make it an easier task, and give you your desired results!
Lets get started :) Your inner Barista calls! A how to guide for all of your favorite coffee, tea and frozen drinks!
Well I have had several very successful blog's and have decided to bring my 4 years of true barista experience to all of you.
I have actually been doing this for about 6 years ever since I was 14, but the first year was more of training and the last year I have not been as active as I want to be.
I have had many requests on how to make a drink or tips on foaming ect. From lattes to frozen to tea!
So I decided to write a guide and give my opinions on the best way to perfect drinks and of course tons of recipes from holiday drinks to alcoholic drinks.
This blog will most likely never end as every day I learn something new and well if this blog does as well as my last one I think all of you will stay for a while (my last blog had 240,000 hits in the 8 months it ran)
I have another blog you can check out located on blogger at evilchurchfun.blogspot.com, this is more of a rant and rave place where I can express my feelings towards my staff and customers.
It is funny and yet abusive! I LOVE IT J. It is perfect for coffee house gossip J
LETS START
You have decided to become a Barista, or at least dabble in the arts of gourmet coffee, tea, and frozen drinks like many others? What made you decide this? Did you see the Dutch Barista challenge? Did your cat die and now you have nothing to do?
Well maybe it’s a life long journey that has brought you here and I hope that’s not the case, anyways lets start off with a few basic things to help you understand the coffee and drinks you prepare.
Espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. This produces a thick consistency rather then a drip coffee, it also produces 2x the caffeine then drip coffee! It is best used when mixed with mochas, lattes, and other drinks that may be iced or include alcohol!
This is all important as there is a rule you must follow with espresso! After it is done brewing you have about 10-15 seconds before it changes colors and flavors. The espresso cools off and becomes something else. You should mix the espresso as soon as possible to achieve the greatest taste and look! TRUST ME LOOKS IN MY DRINKS = TIPS (or phone numbers) then who knows what else I can use that caramel sauce for J o I am bad ahah!
Now the heating/steaming of the milk and the art of foamingJ
Ok first thing first I have found that only the more updated and more expensive espresso machines actually make a decent espresso which is the essential ingredient to any drink weather hot or cold! (don’t get me wrong I do love some of the older machines but the new ones make life 100x easier)
Along with this is the newer steam wands which are the other essential part of the machine and why they are so expensive.
When I first started we had a thermometer in the milk we steamed to see the temp.
NOW we have a digital machine that tells us exactly where we are and it automatically stops so we don’t burn the milk, which was a common mistake when I first started.
To be honest I have a 4000$ espresso machine that I use at work and a 2000$ one in my home..
Anything under 600$ is not even worth looking at these days.
Common issues I have found is the turn piece won’t secure all of the way or the steamer puts water into the coffee...
IF you are serious invest into something that will last you a while and comes with a warranty!
LETS START
I fill my glass steam cup up half way and stick the wand into the canister, and then hit the steam button.That amazing noise of the frehhkkkkkkk starts going and you know your on the right path.
I normally start off in the middle of the canister THE REASON WHY IS MY MACHINE HEATS THE MILK UP first then foams up at a higher temp better then if you just attempt foam first.
(also when your getting to the end of the steaming process I put the wand back into the middle it gives the exact temp and prevents burning milk as well)
EXAMPLE
When it starts to heat up I move it to the side of the canister and pull it up to the top just so the wand is a half inch under the the milk. I normally do this until the desired amount of foam is there.>
TIP 1: you will know you have done this correctly if you are able to pour the milk out WITHOUT any of the foam going with it :) There I go with colors again...<
>Tip 2: I have found sometimes my bubbles are to big in my milk due to improper steaming, so I gently tap the canister onto a hard surface to help get rid of them!
Now I am using whole milk most of the time! I have found soy milk is a great alternative and foam easier so play around with it until you have perfected it, same goes for skim milk! Once you have mastered the steaming of whole milk you can generally steam anything :)
I have also been quite intrigued with the designs of free pour which I will talk about when I wake up in 3 hours ;)
Be back soon I hope this peaks your interest!!
I have actually been doing this for about 6 years ever since I was 14, but the first year was more of training and the last year I have not been as active as I want to be.
I have had many requests on how to make a drink or tips on foaming ect. From lattes to frozen to tea!
So I decided to write a guide and give my opinions on the best way to perfect drinks and of course tons of recipes from holiday drinks to alcoholic drinks.
This blog will most likely never end as every day I learn something new and well if this blog does as well as my last one I think all of you will stay for a while (my last blog had 240,000 hits in the 8 months it ran)
I have another blog you can check out located on blogger at evilchurchfun.blogspot.com, this is more of a rant and rave place where I can express my feelings towards my staff and customers.
It is funny and yet abusive! I LOVE IT J. It is perfect for coffee house gossip J
LETS START
You have decided to become a Barista, or at least dabble in the arts of gourmet coffee, tea, and frozen drinks like many others? What made you decide this? Did you see the Dutch Barista challenge? Did your cat die and now you have nothing to do?
Well maybe it’s a life long journey that has brought you here and I hope that’s not the case, anyways lets start off with a few basic things to help you understand the coffee and drinks you prepare.
Espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. This produces a thick consistency rather then a drip coffee, it also produces 2x the caffeine then drip coffee! It is best used when mixed with mochas, lattes, and other drinks that may be iced or include alcohol!
This is all important as there is a rule you must follow with espresso! After it is done brewing you have about 10-15 seconds before it changes colors and flavors. The espresso cools off and becomes something else. You should mix the espresso as soon as possible to achieve the greatest taste and look! TRUST ME LOOKS IN MY DRINKS = TIPS (or phone numbers) then who knows what else I can use that caramel sauce for J o I am bad ahah!
Now the heating/steaming of the milk and the art of foamingJ
Ok first thing first I have found that only the more updated and more expensive espresso machines actually make a decent espresso which is the essential ingredient to any drink weather hot or cold! (don’t get me wrong I do love some of the older machines but the new ones make life 100x easier)
Along with this is the newer steam wands which are the other essential part of the machine and why they are so expensive.
When I first started we had a thermometer in the milk we steamed to see the temp.
NOW we have a digital machine that tells us exactly where we are and it automatically stops so we don’t burn the milk, which was a common mistake when I first started.
To be honest I have a 4000$ espresso machine that I use at work and a 2000$ one in my home..
Anything under 600$ is not even worth looking at these days.
Common issues I have found is the turn piece won’t secure all of the way or the steamer puts water into the coffee...
IF you are serious invest into something that will last you a while and comes with a warranty!
LETS START
I fill my glass steam cup up half way and stick the wand into the canister, and then hit the steam button.That amazing noise of the frehhkkkkkkk starts going and you know your on the right path.
I normally start off in the middle of the canister THE REASON WHY IS MY MACHINE HEATS THE MILK UP first then foams up at a higher temp better then if you just attempt foam first.
(also when your getting to the end of the steaming process I put the wand back into the middle it gives the exact temp and prevents burning milk as well)
EXAMPLE
When it starts to heat up I move it to the side of the canister and pull it up to the top just so the wand is a half inch under the the milk. I normally do this until the desired amount of foam is there.>
TIP 1: you will know you have done this correctly if you are able to pour the milk out WITHOUT any of the foam going with it :) There I go with colors again...<
>Tip 2: I have found sometimes my bubbles are to big in my milk due to improper steaming, so I gently tap the canister onto a hard surface to help get rid of them!
Now I am using whole milk most of the time! I have found soy milk is a great alternative and foam easier so play around with it until you have perfected it, same goes for skim milk! Once you have mastered the steaming of whole milk you can generally steam anything :)
I have also been quite intrigued with the designs of free pour which I will talk about when I wake up in 3 hours ;)
Be back soon I hope this peaks your interest!!
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