Coffee Tips

COFFEE MAKING METHODS

Drip: Most common method. Nearly boiling water pours over medium course coffee grounds dripping out to form coffee.
Press Pot: a glass container with a wire mesh attached to a plunger
Vacuum: A build up of steam in the lower bowl forces water up into the funnel, where it mixes with ground coffee.
Percolator: coffee is circulated over grounds over and over again.
Espresso: coffee is brewed by forcing steam through powdered coffee beans

CLEANING YOUR COFFEE MAKER
Start with a thoroughly clean coffee maker. Wash after each use with hot, soapy water and rinse well with hot water; never scour with an abrasive pad. When cleaning an automatic coffee maker, follow manufacturers.

WATER TEMP
Always use fresh coffee and freshly drawn cold water. Never use hot water, especially in automatic coffee makers; it changes percolating time.

COFFEE STORAGE
Keep ground coffee tightly covered in a glass, airtight container. Do not freeze coffee as it damages some of the subtle flavors. Air and moisture destroy coffee.

SERVING TIPS
Serve steaming hot coffee as soon as possible after brewing. If coffee must stand any length of time, remove grounds and hold coffee at serving temperature over very low heat.

FAVORITE COFFEE RECIPES

IRISH COFFEE
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
3/4 cup ground coffee
3 cups water
1/2 cup Irish whiskey or brandy
4 to 8 teaspoons granulated sugar

Beat whipping cream, powdered sugar and vanilla in chilled 1 1/2 qt bowl until stiff; refrigerate. Prepare coffee using 3/4 cup coffee and 3 cups water. Heat 4 mugs or Irish coffee glasses. Place 2 tablespoons whiskey in each mug, stir. Pour hot coffee into each mug. Top with whipped cream; serve immediately.
4 servings

CAFE AU LAIT
Prepare coffee using 3/4 cup ground coffee and 3 cups water. Heat 3 cups milk. Pour simultaneously from separate pots into each cup.
8 servings

HOT BUTTERED RUM COFFEE
1 heaping tsp instant coffee
8 oz boiling water
2 to 3 T butterscotch ice cream topping
1/8 tsp. rum extract

Pour boiling water over instant coffee and stir. Stir in the butterscotch topping and rum extract. Serve hot.
1 serving

ICE CREAM BAR DESSERT COFFEE
1 heaping tsp. instant coffee
8 oz boiling water
2 bite size chocolate-coated ice cream nuggets
splash vanilla extract
1 T sugar

In coffee cup, pour hot water over coffee and stir. Immediately drop the mini ice cream nuggets into the hot coffee. Add a splash of vanilla and stir until ice cream and chocolate are melted. Add sugar to taste. Coffee should be just the right temperature for drinking immediately or reheat for a few seconds in the microwave. Serve hot.
1 serving