Cool Coffee Granita: The Easiest Dessert

Posted on September 12, 2011 by Coffee Blogger

Ultimate Iced Coffee Granita

So, how do you like your coffee served to you? With ice? With a shot of whiskey or rum? A dash of smooth fluffy, whipped cream? Whichever be your way of having coffee, it is very difficult to do completely without it. Coffee is an integral part of our lives. The ability to prepare it differently makes it all the more popular among people all around the globe. During summers, there are many people, who though being ardent coffee lovers, shudder at the thought of having anything too hot. It is the versatility of coffee that makes it one of the most popular and favorite drinks all over the entire globe. In this particular article, we shall learn how to make a coffee granita.

So, What Is Granita? The granita is an Italian ice coffee. It can be made very easily, and the ingredients that are needed to make this drink are easily available. All you need to do is learn up the recipe and make it whenever you want to have a refreshing treat. The things that you would need are: half a cup of strong espresso, half a cup of regular coffee, one third cup of sugar, one third cup of heavy cream.

To begin with, you need to mix the coffee and the espresso while they are still hot. Add the sugar and make sure it has melted completely.

The Processing: It should taste like bitter sweet coffee. This mixture needs to be poured into a shallow container and put into the freezer without a cover.  Cream meanwhile needs to be chilled. A film shall freeze over the mixture and you would have to break it and crush it with a fork. Repeating this for a few times shall give it the granular texture. When the drink has got a grainy texture, you can pour it into cups and finally top up with dollops of whipped cream. The icy, grainy texture of the coffee granite makes it special and liked by all during hot summer days. A granita is absolutely refreshing and delicious drink. It freezes real fast and therefore, you need to make sure that you are constantly breaking the ice and maintaining the texture that would not be too watery and runny and nor would it be too solid and gooey. The consistency should be of crushed ice that will impart a crunchy, yet liquory feel. The cream should not be mixed. Whip it to a fluffy and cloudy consistency. It should not be too runny, as it will melt into the drink that way. You need top place it on top of the drink. Slowly spoon the granita into the small cups and finally, place a light whipped dollop of cream on the drink.

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Coffee for Turks: A Mighty Drink

Posted on September 6, 2011 by Coffee Blogger

Turkish Coffee: More Than Just A Drink

In certain parts of the world, coffee making has been much more than just the preparation of coffee. It used to involve a lot of skill, technique and knowledge. There used to be a time limit within which the coffee had to be prepared. A little more than the required could burn it, a little less could mar the flavor. Preparing Turkish coffee involves a time taking process. It takes quite a long time to make a single cup of Turkish coffee. There are many cafes and restaurants that do not make it so diligently, perhaps because of the lack of time or the lack of the patience that coffee makers used to have in traditional times. We shall now take a look at the recipe of Turkish coffee, the technique, the way to make the perfect and the most aromatic and enjoyable coffee.

Traditionally, Turkish coffee used to be made over charcoal ovens, but down the years, people use electric stoves and burners to make the coffee, as it takes much lesser time.

To make authentic and a perfect cup of Turkish coffee, you need some traditional Turkish Coffee beans, a cezve, or the Turkish coffee pot, and Turkish coffee cups. You might even use a coffee grinder that used to be traditionally used in making Turkish coffee. Arabica coffee that is very finely ground is perfect for the making of Turkish coffee. The coffee used for making Turkish coffee essentially needs to be very fine, even finer than the one used for making espresso. The coffee cup or the fincan is slightly larger than a demi tasse and is perfect to serve Turkish coffee.

You would need a fincan of water measured for each person. The ibrik needs to be filled with cold water to begin with.  Turkish coffee is meant to be very strong. Even if you drink espresso three to four times a day, you should consider adding enough sugar to combat the bitterness. As this drink is prepared over time, it gets highly concentrated and bitter. To balance the bitterness, sugar is added pretty profusely, which makes it a bitter sweet coffee drink.  The water, the coffee and the sugar need to be mixed well, till they all blend together to form a thick liquid, with a rich aroma.  Now, this liquid has to be boiled. The coffee boils very fast and you need to pay attention to the brewing at this point. The moment it starts boiling and there is foam around the rim of the cup, you know that it is time to turn off the burner. The coffee is generally served with a glass of water so that the flavor of it can be experienced better.

In certain parts of the world, coffee making has been much more than just the preparation of coffee. It used to involve a lot of skill, technique and knowledge. There used to be a time limit within which the coffee had to be prepared. A little more than the required could burn it, a little less could mar the flavor. Preparing Turkish coffee involves a time taking process. It takes quite a long time to make a single cup of Turkish coffee. There are many cafes and restaurants that do not make it so diligently, perhaps because of the lack of time or the lack of the patience that coffee makers used to have in traditional times. We shall now take a look at the recipe of Turkish coffee, the technique, the way to make the perfect and the most aromatic and enjoyable coffee.

Traditionally, Turkish coffee used to be made over charcoal, but down the years, people use electric stoves and burners to make the coffee, as it takes much lesser time.

To make authentic and a perfect cup of Turkish coffee, you need some traditional Turkish Coffee beans, a cezve, or the Turkish coffee pot, and Turkish coffee cups. You might even use a coffee grinder that used to be traditionally used in making Turkish coffee. Arabica coffee that is very finely ground is perfect for the making of Turkish coffee. The coffee used for making Turkish coffee essentially needs to be very fine, even finer than the one used for making espresso. The coffee cup or the fincan is slightly larger than a demi tasse and is perfect to serve Turkish coffee.

You would need a fincan of water measured for each person. The ibrik needs to be filled with cold water to begin with.  Turkish coffee is meant to be very strong. Even if you drink espresso three to four times a day, you should consider adding enough sugar to combat the bitterness. As this drink is prepared over time, it gets highly concentrated and bitter. To balance the bitterness, sugar is added pretty profusely, which makes it a bitter sweet coffee drink.  The water, the coffee and the sugar need to be mixed well, till they all blend together to form a thick liquid, with a rich aroma.  Now, this liquid has to be boiled. The coffee boils very fast and you need to pay attention to the brewing at this point. The moment it starts boiling and there is foam around the rim of the cup, you know that it is time to turn off the burner. The coffee is generally served with a glass of water so that the flavor of it can be experienced better.

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