Coffee Recipes: EXOTIC COFFEE

Kitchen Alchemy from Modernist Pantry – Smoked Dalgona Coffee:

This indulgent mocktail brings the visual drama courtesy of the Smoking Gun and the most luxurious foam you can whip up thanks to a little Foam Magic – courtesy of Kitchen Alchemy – link to receipt.

Turkish Specialty Coffee Recipe –Turgay Yildizli 2013 World Cezve/Ibrik Champion 

Recipe:

  • 7g ground coffee freshly roasted (specialty coffee preferred) – powder-fine grind (since grounds need to settle down to bottom, it is easy to get overextraction – timing is critical)
  • 70g water for a 1:10 ratio

Preparation:

  1. ground coffee in ibrik (burner is off)
  2. pour hot water over slowly, to saturation
  3. stir 10-15times not more (more stir increases extraction)
  4. start timer, start burner
  5. in 2min target 198F-201F (92C to 94C)
  6. wait to start until foam appears
  7. continue approx.1 min and adjust the temperature to control the rate of rise of the foam
  8. when foam reaches rim (should be after 1min) pour in cup
  9. serve with water and some sweets on the side

Tips:

  • no stirring during brew – stirring increases extraction
  • do not bring to boil
  • use freshly grinded specialty coffee for increased flavor
  • pour without grounds in step 8 – leaving grounds on will cause overextraction

Greek Coffee Recipe – Konstantinos Komninakis 2016 World Ibrik Champion

Recipe:

  • 7g ground coffee freshly roasted – powder-fine grind (since grounds need to settle down to bottom, it is easy to get overextraction – timing is critical)
  • 60g water for a 1:11.6 ratio

Preparation:

  1. room-temp water in ibrik
  2. add coffee on top
  3. settle coffee by tapping the ibrik
  4. start timer, start burner – target 2:30min total on the burner
  5. first 1 min, do not touch it – grounds need time to get wet
  6. at 1min, stirr a little so all coffee breaks and gets wet
  7. adjust the temperature to control the rate of rise of the foam until all 2:30 has passed
  8. pour in cup with grounds
  9. allow another 2:30min for coffee to continue extraction before drinking

Tips:

  • the gas heaters used in the video, heat in the centre of the ibrik and create a circular motion that allows a better extraction
  • the metal used is important – copper is preferred for excellent heat conductivity
  • sip in small quanitities allowing oxygen to enhance the perceived flavour
  • can use a spoon to break crema and get more aroma from the coffee

 

Cocktail Chemistry and an update from James Hoffmann – Coffee Filtered Cocktails and the technique for

 

Technique to get a rich coffee flavor added to your favorite drinks – without  adding a coffee liquor. James Hoffmann has the updated technique below to make those drink perfect! 

Manhattan

  • 2oz (60ml) rye whiskey

  • 1oz (30ml) sweet vermouth

  • 2 dashes Angostura bitters

  • 2 dashes black walnut bitters (optional)

  • Maraschino cherry

 

  1. Add all liquid ingredients into a mixing glass with ice
  2. Stir for 45 seconds
  3. Pour over coffee into a chilled coupe glass and drop in cherry

Boulevardier

  • 1oz (30ml) whiskey

  • 1oz (30ml) sweet vermouth

  • 1oz (30ml) Campari

  • Pinch of salt

  • Orange twist

 

  1. Add all ingredients except orange twist into a mixing glass with ice
  2. Stir for 45 seconds
  3. Pour over coffee into a chilled coupe glass
  4. Express orange oils over the top and garnish with the twist

Banana Cognac

  • 2oz (60ml) Cognac

  • 1oz (30ml) banana liqueur

  • 2 dashes chocolate bitters

  • Orange twist

 

  1. Add all liquid ingredients into a mixing glass with ice
  2. Stir for 45 seconds
  3. Pour over coffee into a rocks glass with a large ice cube
  4. Express orange oils over the top and garnish with the twist or a caramelized banana slice

James Hoffmann update on the technique: