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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Coffee & Tea

TIP OF THE DAY: Latte Art ~ Try A Heart In Your Coffee

heart-amoretti-230

Make this for your Valentine. Photo courtesy
Amoretti.

 

Ever wish you could create latte art? Today’s the day to practice a heart design in your latte.

We love latte art: animals, cross-hatches, ferns (rosettes), hearts, flowers. The ephemeral milk foam adds a smile to the coffee.

We looked for a book on latte art, but surprise: There isn’t a dedicated book in print (there is, however, LatteArt.org). So we turned to the experts at DeLonghi, whose coffee and espresso machines are coveted by lovers of espresso, cappuccino and latte.

They in turn reached out to Laila Ghambari, Director of Coffee at Cherry Street Coffee House in Seattle—the home of American latte art. Here are her tips:

  • The micro-foam is a crucial element in creating the perfect latte art. Use a milk foaming machine that is able to produce rich, thick, long-lasting foam.
  • Use whole or 2% milk. More milk fat equals more creaminess.
  • Add air to the milk by bringing the steam wand tip to the surface of the milk (not beneath). Remember that NO air will just create hot milk and TOO MUCH air will make your milk bubbly.
  •  

  • Make sure that when you are steaming your milk that the milk is spinning. You can achieve this by tilting the pitcher, which allows for the air and milk to blend together.
  • You need to steam the milk to a smooth, creamy texture. It should look cold cream or wet paint.
  • Once the milk is steamed, swirl it around to make sure the milk and foam are incorporated, not separated.
  •  

    TO MAKE A HEART

  • TILT. Start by tilting the cup of espresso 45 degrees.
  • TOUCH. Think of the steamed milk in the pitcher as the “pencil” and the espresso in the cup as the “canvas.” To create art you must touch the pencil to the canvas. Tilting the cup enables the pencil to touch the canvas much sooner than if the cup is upright (in which case you could only reach the canvas when the cup is full).
  • POUR. Start pouring up high, further away from the cup, so that the milk has a higher velocity and drops below the espresso. When the cup is full enough that the coffee soon start spilling out of the 45 degree tilt, drop the tip of the pitcher to the surface of the milk.
  • POUR. Keep pouring in the same spot as you fill the cup (make sure you are tilting the cup back to upright, so not to spill). This will create a large white circle in the cup.
  • PULL. To make a heart, pull the pitcher away from the surface of the milk to thin the stream before you “slice” the circle. Pour the milk through the center of the circle, which will split it into two halves. It will immediately start to take the shape of a heart.
  •  

    delonghi-EC155-with-pitcher-230

    A DeLonghi cappuccino machine close-up on the steaming wand and frothing pitcher. Photo courtesy DeLonghi.

     
    See it done in this video.
     
    THE HISTORY OF LATTE ART

    Latte art was enabled by the development of microfoam, created by the steam wand of a cappuccino machine, used to foam a pitcher of milk. The combination of the crema atop the cup of espresso and velvety microfoam allows patterns to be made. (Note that other types of milk steamers/foamers do not create microfoam.)

    Latte art in the United States developed in the Seattle coffee culture of the 1980s and 1990s. By 1989 the heart pattern was a signature at David Schomer’s Espresso Vivace and the rosette pattern followed, based on a photograph Schomer saw of latte art in an Italian café.
     
    FOOD TRIVIA

    Cappuccino is named after the color of the hooded robes worn by monks and nuns of the Capuchin order. The red-brown color was a common descriptor in 17th-century Europe.

     
    HOW DOES LATTE DIFFER FROM OTHER ESPRESSO DRINKS?

    What’s the difference between latte and cappuccino? What’s a macchiato? Check out our Espresso glossary for the different type of espresso drinks.

      

    Comments

    VALENTINE GIFT: Red Moka Pot

    moka-pot-red-imusa

    The classic moka pot dons a red coat.
    Photo courtesy IMUSA USA.

     

    Here’s a no-calorie Valentine gift for someone who loves strong coffee: a red moka pot.

    You can purchase the six-cup version at Macy’s for $14.99; it also is available in pumpkin orange and cobalt blue. A three-cup version is available at Kohl’s.

    Bialetti, originators of the moka pot, make six-cup versions in solid red, orange, blue and violet.

    Up until few decades ago, before the introduction of electric-powered espresso machines for the home, people with money made espresso in a moka pot, a manual Italian espresso maker. People without money, space or a frequent need for an electric espresso machine still do.

    WHAT’S A MOKA POT?

    A moka pot is a stove top coffee pot that makes strong coffee. Instead of the more recent drip coffeemakers, where water drips down through ground coffee into a carafe below, the moka pot holds the water in its bottom half. When heated on the stove, the steam pushes boiling water up through the grounds into a top chamber, from which it is poured.

     

    HISTORY OF THE MOKA POT

    The aluminum Moka Express, with its octagonal body, was patented in 1933 by the Italian inventor Luigi De Ponti and acquired by Alfonso Bialetti. It enabled Bialetti, a metals engineer, to transform his company into a leading Italian coffee machine designer and manufacturer.

    Before the moka pot, only people of means could brew café-quality coffee at home, using large and expensive commercial machines that required training. Most people drank their coffee at a café or coffee bar.

    The creation of the small, efficient, user-friendly and affordable Moka Express allowed anyone to quickly brew at home the bold, robust-tasting coffee beloved by Italians. It replaced the more primitive coffee-makers developed in the late 19th century such as the Napoletana.

    Although today there are electric moka pots, it the original survives in its original form—a feat for a kitchen appliance designed more than 80 years ago. The major change has been a move to stainless steel by some the versions, as well as novelty designs like the one above and Bialetti’s cappuccino moka pot with a fun cow-pattern enamel coating (there’s also a plain, elegant cappuccino pot).

     

    WHY IS IT CALLED “MOKA?”

    The Red Sea port city of Mocha in Yemen was the major marketplace for coffee—grown in Africa—from the 15th century through the 17th century. The principal port for Yemen’s capital city, Sana’a, it was later eclipsed by the ports of Aden and Hodeida.

    Because the name is transliterated from Arabic letters, there are a variety of spellings: Mocha, Mocca, Moka, Mokha, etc.

    Even after other sources of coffee were developed, Mocha beans (also called Sanani or Mocha Sanani beans, meaning “from Sana’a”) continued to be prized for their distinctive flavor—and remain so today.

     

    moka-pot-red-coffee-imusa-230

    Be my Valentine—have an espresso. Photo courtesy IMUSA USA.

    HOW TO BUY A MOKA POT

    Remember that a “four cup pot” means four wee espresso cups. If you like a double espresso—or a standard coffee cup full—buy the largest pot you can find—typically nine cups. Bialetti’s largest makes 12 cups.

    If you have the option, stainless steel will look better over time than aluminum.

    Typically, Italian roast coffee is used in a moka pot; but you can use whatever you have.

     
    MAKE TEA IN A MOKA POT

    What if you have two moka pots? Use one for tea. See our moka pot tip from ten days ago.

      

    Comments

    TIP OF THE DAY: Tea In A Moka Pot

    Use your moka pot to make tea! Photo
    courtesy Java Tea Co.

     

    Some tea lovers have found new ways of brewing their beverage, beyond the traditional kettle and boiling water.

    They’ve adopted coffee-brewing techniques, using tea leaves instead of ground coffee. It’s happening from coast to coast.

    Press Tea, which opened last year in Greenwich Village, uses specially adapted espresso machines to achieve a “crema” on the top and a fresh, new, delightful brewed tea flavor.

    Java Tea Company, in Cardiff-By-The-Sea, California (south of Encinitas), also adapts a coffee-brewing approach to its fine teas. They use the classic Italian moka pot (see photo at left).

    You can see the process on the company website, but we’ve included it below.

    One caveat: Give your moka pot a sniff. If there’s any residue aroma from coffee, run it through the dishwasher until it disappears. Otherwise, you may need a new moka pot.

     

     

    MOKA POT BREWING TO MAKE TEA IN THE STYLE OF COFFEE

    The moka pot process extracts the rich and bold flavors of the tea. Here’s how to brew it:

    1. ADD water to base of the moka pot. Scoop two heaping teaspoons of your favorite loose tea blend into the cup.

    2. BREW on high heat until percolation is complete. The tea will bubble over when ready.

    3. POUR into a coffee cup and add a sugar cube if you like sugar (try these brown sugar cubes).

    4. TOP with frothed milk or enjoy it black.

    5. GARNISH with shaved dark chocolate or sprinkle with nutmeg.

     

    It looks like coffee but it’s tea. Make it at home! Photo courtesy Java Tea Co.

     
    Tell us how you like it!
     
    FIND ANYTHING YOU WANT TO KNOW ABOUT TEA IN OUR GOURMET TEA SECTION.

      

    Comments

    PRODUCT: Lipton Natural Energy Tea

    We come from a tea-drinking family, and the tea of choice in the olden days of our childhood was Lipton. There was no “gourmet tea” back then, unless you went to the one place in town, in Greenwich Village, where they sold loose tea (and most people considered it an oddity).

    As we grew into a foodie, and premium coffee bean and tea shops opened up around the city, we started to brew loose tea. We found the variety of whole leaf teas so flavorful on their own, that we never used milk and sugar again with our stash of fine teas (and coffees, too).

    But that may change. Lipton has launched a new Natural Energy Premium Black Tea, with increased caffeine “to keep you alert and energized throughout your day.”

    They sent us a box to try. We’ve been drinking it all day and don’t notice that we’re any more energized; but we refer you to our theory of cold medicine: It may not seem like it’s helping, but how do you know how much more congested and miserable you’d be without it?

     

    It may give you more of a boost than regular
    tea; we can’t tell. Photo courtesy Lipton.

     

    One thing we will aver: Compared to our recent experiences with other Lipton products, this tea tastes the best—so much so that if they wanted to send a crate of it, we’d continue to drink it every day. It tastes fine black as well as with milk and sweetener.

    And, since we’ve been drinking 4 cups a day of it, we’ve had the will to attack piles and piles of papers that we’ve ignored since the beginning of the year. If this keeps up, we’ll be happy to buy our own crates of Lipton Natural Energy Tea from Amazon.com.

    It’s also available in K-cups. The tea is certified kosher by OU and is Rainforest Alliance Certified.

     

    Photo courtesy Historic-spode.co.uk.

      To unleash the flavor and aroma, Lipton says that it “crafted an innovative process where we press fresh, high-quality tea leaves to release their natural essence. The result is a delicious blend with natural caffeine and theanine: 75mg caffeine / 20mg theanine per 8 fl. oz. serving.”

    We’ve written several hundred pages of information on tea, and we have not come across the concept of pressing “fresh, high-quality tea leaves to release their natural essence.” In the language of tea, “pressed tea leaves” are those that are first fired (panned or steamed to stop the natural fermentation) and then pressed into molds. (All black, green and oolong teas are all panned or steamed, whether or not they will be pressed into molds.)

    Our guess is that Lipton takes fresh-off-the-bush tea leaves and presses them to extract that “natural essence.”

     
    We inquired, but did not receive, answers to this or to how the levels of caffeine and l-theanine differ from the regular Lipton tea.
     
    WHAT IS L-THEANINE?

    Theanine is an amino acid found in tea (amino acids are building blocks for proteins). The L- designation describes the structural form found in tea and supplements.

    L-theanine is also found in guyausa, a natural energy tea along the lines of yerba maté and in the bay bolete mushroom (Boletus badius, completely edible despite being called “badius”).

    It is used in pill form to treat anxiety and high blood pressure. It is used to help prevent Alzheimer’s disease, and to make cancer drugs more effective. It may help the body’s immune system fight infection. In studies that showed efficacy, participants consumed 600 ml, more than 20 ounces, a day.

      

    Comments

    TIP OF THE DAY: Make Pumpkin Liqueur

    Sip your pumpkin liqueur straight, mix into a
    pumpkin Martini or other cocktail. Photo
    courtesy SXC.

     

    If you like to create something new, how about pumpkin liqueur? You can make enough for your own household and as gifts for Halloween and Thanksgiving.

    Then, pumpkin up your holiday cocktails and desserts.

    This recipe comes from The Martini Diva.

    You’ll need these tools:

  • Baking sheets
  • Large metal strainer
  • Coffee filters or cheesecloth
  • Measuring cups and spoons
  • Citrus zester
  • Large glass jar (infusion jar) for distillation process
  • Second large glass jar for filtering process
  • Decorative bottles and labels for finished liquor
  •  
    RECIPE: PUMPKIN LIQUEUR

    Ingredients

  • 1 fresh pumpkin, 10-12 pounds or 32 ounces canned pumpkin (see note below)
  • 1 fifth 100 proof vodka
  • 1 cup sugar
  • 2 tablespoons pumpkin pie spice
  • Juice and zest of 1 lemon
  • Optional: orange food color (combine red and yellow—see note below)
  •  

    Preparation

    1. REMOVE seeds and fibers and cut pumpkin into chunks (about 8″). Place flesh side down on a baking sheet and bake at 400°F for about half an hour or until the flesh is tender. The baking time will depend on the size of your pieces.

    2. SCRAPE the cooked flesh from the shell and place into the infusion jar with the vodka. Reserve the vodka bottle to bottle your liqueur.

    3. ADD the lemon zest, pumpkin pie spice and sugar. Seal jar and place in the fridge. Let this distill for a minimum of one week and up to two weeks. Shake the jar up whenever you open the fridge, or at least once a day. After the first week you can test the depth of flavor until you get the intensity of pumpkin flavor you want.

    4. STRAIN the ingredients through a large sieve or metal strainer to remove the chunkier pieces.

    5. LINE the metal strainer with coffee filters or cheesecloth and place over the over the filtering jar. Filter the infused pumpkin liqueur through the strainer in stages (do not overfill the strainer). After each portion of the liqueur filters through, toss out the sediment that has accumulated in the strainer. When all the solids are removed, you’re ready to bottle.

    Use the retained vodka bottle for your own use. For gifting, purchase decorative bottles and add a label.

     

    You can also buy pumpkin liqueur. But where’s the fun in that? Photo courtesy Hiram Walker.

     
    Substitute pumpkin liqueur for vermouth to make a Pumpkin Martini, and create your own pumpkin cocktails.

    PREPARATION TIPS

    Canned Pumpkin: You can substitute 32 ounces of canned pumpkin purée can for the fresh pumpkin, but you’ll lose some of the great flavor. Think of fresh-baked acorn or butternut squash versus frozen squash.

    Color: If you want a really bright orange colored liqueur, Add a few drops of food coloring to the infusion jar. Use the proportion of 4 drops yellow to 1 drop red. Add it bit by bit, but don’t worry if you find yourself adding 12 drops of yellow and 4 drops of red food color.

    Rum Option: You can use white rum instead of vodka, but the pumpkin flavor will be less pronounced. Vodka is a neutral spirit, but rum has flavor. Try both and see how you like them.

      

    Comments

    RECIPE: Gin Spiced Tea

    For spiced tea lovers, here’s a new way to enjoy spiced tea: with spiced gin. It’s an alternative to a rum toddy, also known as hot buttered rum.

    Look for Darnley’s View Spiced Gin, Edinburg Gin’s Spiced Orange Gin and Opihr, a London Dry Gin with oriental spices.

    Brew a cup of spiced tea and add a tablespoon of gin; relax and enjoy. Then, gather friends for a sophisticated cup of tea.

    No spiced gin? Check out friends’ travel plans: We had bottles brought back to us by a colleague who regularly visits England because we couldn’t can’t find them locally.

    Alternatively, you can infuse Old Plymouth Gin or a brand that doesn’t scream “botanicals!” to you. Add allspice, cinnamon, cloves and orange peel. Follow the directions for how to infuse vodka.

    If you’re a real do-it-yourselfer, you can make gin from scratch with this homemade gin kit.

    And then there’s the easy default: Use whatever gin you have on hand.

     

    A nice twist: gin with similar spices as you’ll find in Constant Comment and other spiced teas.

     

    TANQUERAY MALACCA GIN

    Tanqueray Gin relaunched its Malacca expression earlier this year. The gin was discontinued after a short run from 1997 to 2001.

    Unlike Tanqueray’s well-known London Dry Gin—the juniper-infused style that most people think of as gin—Malacca is more like Old Tom Gin, a style that faded away in the 20th century but is enjoying a small renaissance (see below). Malacca is flavored with citrus and a hint of spice—though not as much spice as the spiced gins above.

    Tanqueray Malacca Gin was introduced in 1997 as a “wetter” (sweeter) alternative to the London Dry Gin. It was launched as a better gin for sweet gin drinks like the Gimlet and the Tom Collins. It didn’t take off as the company had expected, and was discontinued.

    But it was before its time. Over the last decade, the demand for the older style of gin has grown, as evidenced by the launch of several Old Tom-style gins, reviving a style popular in 18th-century England.

     


    Treat yourself to a bottle of Malacca, a
    sweeter, more citrusy style of gin for
    sweeter drinks (or neat). Photo courtesy
    Tanqueray.

     

    OLD TOM GIN

    Old Tom gin is popping up again in England, with brands such as Hayman’s and Ransom. (If you can’t find them in the U.S., ask a favor of a friend who travels to the U.K.)

    More citrusy and not as focused on juniper and other botanicals, Old Tom gin is a style that was popular in 18th-century England but faded away in the 20th century. It is currently undergoing a small renaissance.

    Old Tom is slightly sweeter than London Dry gin, but slightly drier than Dutch jenever, the original gin.

    The name is said to come from wooden plaques shaped like a black cat (an “Old Tom”) that were mounted on the outside wall of some pubs in 18th century England for passing pedestrians. After they deposited a penny in the cat’s mouth, they would place their lips around a small tube between the cat’s paws. On the other side of the wall, the bartender would pour a shot of gin into the tube. (Yes, it sounds very unsanitary to us moderns.)

    See the different types of gin.

     

      

    Comments

    PRODUCT: Herbal Iced Tea

    Hot and humid, these dog days require additional thirst-quenching. If you’re not a water fan and don’t want the caffeine in iced coffee and iced tea, take a long, cool look at herbal iced tea.

    We’ve been brewing and icing quite a few herbal teas these days, including a sprightly assortment from Pukka, a U.K. brand that is expanding in the U.S. It hits what we call the food trifecta: fair trade and sustainable, certified organic and certified kosher (OU).

    To show yow much fun you can have with herbal tea, here’s a sampling of the blends (which are delicious iced or hot):

  • Green Chai: herbal tea with cinnamon and star anise
  • Lemongrass & Ginger
  • Licorice & Cinnamon
  • Love: rose, chamomile and lavender flower
  • Morning Time: rooibos, honeybush & red ginseng for a caffeine-free lift
  • Peppermint & Licorice
  • Refresh: peppermint, fennel & rose
  • Revitalise: cinnamon, cardamom and ginger
  • Three Ginger: ginger, galangal and golden turmeric
  •  

    Pick one, ice it, relax. Photo by Elvira Kalviste | THE NIBBLE.

  • Three Mint: peppermint, spearmint and field mint tea
  • Tulsi: green tulsi, purple tulsi and lemon tulsi tea, used to uplift and restore
  • Vanilla Chai: herbal tea with cinnamon and sweet vanilla
  •  
    The company pays close attention to the quality of the plants they blend, finding the most potent, vibrant and flavorful herbs. Best sellers include Three Mint, Peppermint and Licorice, and Lemongrass and Ginger. See all of the blends at PukkaHerbs.com.

    If you use ice in your iced tea, make ice cubes from the same tea as well: The flavors won’t get diluted.

      

    Comments

    RECIPE: Jamaican Iced Coffee & Other Coffee Cocktails

    Jamaican Iced Coffee, made with rum,
    liqueur and brewed coffee. Photo courtesy
    Appleton Estates.

     

    Turn iced coffee into a cocktail for summer entertaining. Here’s a recipe from Appleton Estate rum, produced in the lush countryside of Jamaica.

    Jamaican Iced Coffee can be enjoyed with brunch, post-dinner or whenever you want your cocktail to provide a jolt of energy instead of putting you to sleep.

    JAMAICAN ICED COFFEE

    Ingredients Per Drink

  • 1½ ounces Appleton Estate Reserve
  • ½ ounce Grand Marnier or other orange liqueur
  • 1 ounce vanilla syrup (see below)
  • 3 ounces cold brewed coffee
  • Fresh hand whipped cream (recipe)
  • Garnish: cinnamon
  •  
    WHAT IS VANILLA SYRUP?

    Vanilla syrup is simple syrup flavored with vanilla. You can purchase regular or sugar-free vanilla syrup, or make your own with this recipe.

    Preparation

    1. BUILD rum, Grand Marnier, vanilla syrup and coffee over ice into a highball glass.

    2. GARNISH with fresh whipped cream and dust with ground cinnamon.
     
    VARIATIONS

  • Substitute coffee liqueur or chocolate liqueur for the orange liqueur.
  • Garnish with nutmeg instead of cinnamon.
  •  
    FIND MORE OF OUR FAVORITE COCKTAIL RECIPES.
      

    Comments

    tFATHER’S DAY GIFT: Bialetti Espresso Maker

    The Bialetti Mini Espresso: It’s neat, petite
    and produces great espresso. Photo courtesy
    Bialetti.

     

    We’ve been enjoying our Bialetti Mini Express espresso maker every day for the last six months. So if you’re looking for a great gift for an espresso-loving dad, check it out.

    A no-mess capsule machine with a modest footprint—7.5″ wide x 10.5″ deep—it fits easily onto the kitchen counter. At $149.95 on Amazon.com, it’s much more affordable than other options.

    We like the different espresso blends, and decaf is one of the choices (great for that midnight latte!). We also like that:

  • It’s easy to brew as short or tall an espresso as you want (we always like a double). The cup platform easily holds an eight-ounce-size American cup.
  • The water reservoir is on the side. It’s so much more convenient than the typical reservoir-in-the-back design, which requires pulling the machine away from the wall to check the level and refill the water.
  •  

    It’s a gift that keeps on giving every day, at breakfast, after dinner and for a cappuccino or latte in between.

      

    Comments

    PRODUCT: Keurig Vue Custom Brewing System

    The tag line of the Keurig Vue single-cup custom brewing system is “Brew Stronger. Brew Bigger. Brew Hotter.”

    We’d like to add: Brew Sustainably. The Vue cups (an improvement on K-cups) are made from recyclable #5 plastic (polypropylene). While it doesn’t matter to some people, we strive to do our small part to help the environment. Finally, with Keurig Vue, we can enjoy a K-cup-type system with the improved Vue cups.

    We’re excited about this appliance for other reasons, too, including the total control it gives you to customize your brew exactly as you wish:

  • Hot enough for you? The Keurig Vue lets you decide how hot you want your beverage. We like ours hotter than other single-cup systems and conventional coffee makers deliver.
  •  

    A great addition to the kitchen, a great gift. Photo courtesy Keurig.

     

  • Cold enough for you? You can brew iced coffee or iced tea directly from the machine into your glass. Terrific!
  • Large enough for you? The intuitive, color LCD touchscreen lets you customize brew sizes from 4 to 18 ounces, to accommodate everything from espresso cups to travel mugs.
  •  

    Vue cups: Take your pick! Photo courtesy Keurig.

     
  • Strong enough for you? Touch the screen to produce a more robust cup.
  • Looking for a great Father’s Day gift? Keurig Vue gets our vote.
  •  

    Keurig makes the biggest-selling line of single-cup brewing machines, and the capsules (K-cups and Vue cups) used to make coffee, tea and hot chocolate. As is common knowledge, it’s more costly to brew a single cup of coffee than a carafe of it; but with no hassle or mess, and perfect coffee every time, Americans have more than embraced single-serve.

     
    In fact, single-serve coffee is one of the fastest-growing segments of coffee sales worldwide. For busy people, no fuss or mess is a valued tradeoff for economy.

    Head over to Keurig.com to browse the options. Hopefully, there’s a Keurig Vue in your future.

      

    Comments

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