9 Coffee Recipes
  9.1 Frozen drinks and ice cream
    9.1.1 Iced Coffee
    9.1.2 Coffee frappé
    9.1.3 Coffee shake
    9.1.4 Thai Iced Coffee
    9.1.5 Vietnamese Iced Coffee
    9.1.6 Coffee ice cream
  9.2 Candies
    9.2 Chocolate covered espresso beans
    9.3 Coffee brittle
    9.4 Mocha brittle

9.1 Frozen drinks and ice cream

9.1.1 Iced Coffee
Though obviously a straightforward drink, iced coffee can be improved. The biggest mistake, often made in restaurants, is preparing iced coffee by simply pouring hot coffee into a cup of ice. This basically results in cold, weak coffee, though this effect can be mitigated by starting with a very strong brew.

Alternatively, allow the coffee to cool on its own. A lesser caveat applies here: to some extent, suspended particulates may continue to extract, making the coffee bitter (less of a concern for paper-filtered coffee than with unfiltered brews). Rapid cooling may yield a smoother cup by using very cold containers and plastic "ice cubes" (which are sold to rapidly chill drinks that should not be diluted). You can also make ice cubes from brewed coffee; adding these rather than regular cubes to the cold coffee will keep it from becoming dilute as the cubes melt.

Large quantities of hot liquid should not be put into the refrigerator or freezer, as the average temperature inside the unit could thereby be raised to undesirable levels that are friendly to various pathogens.

If you prefer sweetened coffee, it is easier to sweeten the coffee when it's hot, as the sweetener dissolves more easily. However, the apparent sweetness of the drink will change as the coffee cools—we tend to perceive cold drinks as being less sweet.

9.1.2 Coffee frappé
A frappé refers to a flavored nondairy liquid, usually sweet, that has been churned or blended while being frozen, thereby creating a blend of the liquid and fine ice crystals, generally one that is thin enough to be drawn through a straw. Either the liquid can be chilled in a device that continuously stirs and scrapes it (thereby keeping the mixture in a slushy state), or pureed with ice in a blender. The former is used to create large quantities that can be repeatedly drawn off as needed, while the latter is generally used to make one or two servings.A frappé is commonly though not exclusively made with fruit juice.

There are many variants of coffee frappés, sold under different, often trademarked names. The FAQ distinguishes frappés from coffee shakes, but that is not an "official" distinction; many dairy-based concotions are sold as frappés.

Recipe 1
Pour cold double-strength coffee (i.e., brewed with twice as much ground coffee, not steeped twice as long) into a blender. Add approximately one to one and a half tablespoons of sugar per four ounces of coffee (if desired). With the blender running, add ice cubes until the mixture is thick.

Recipe 2
As above, but first pour regular-strength coffee into ice cube trays and freeze until solid. Use these in place of the regular ice cubes.

9.1.3 Coffee Shake
Similar to a frappé, but milk based. As noted above, milk-based drinks are often served as frappés, or by some (often trademarked) variant of that name.

Recipe 1
In a blender, combine double strength coffee (brewed with twice as much ground coffee, not steeped twice as long) and vanilla ice cream or frozen yogurt. Start with a 1:2 ratio of coffee to ice cream, and adjust to taste. If the mixture is too thick to blend, add just enough milk to let get it going.

Recipe 2
As in number 1, but use a couple of tablespoons espresso-grind coffee rather than the brewed coffee, and add milk until the mixture mixes easily (the milk is only there to allow the blender to work).

9.1.4 Thai Iced Coffee
This recipe calls for using a particular type of coffee, oliang or olieng, that is unusual when compared to the typical Western experience. This coffee typically contains only about fifty percent coffee beans; the rest is consists of corn, soya bean, and a small quantity of sesame seed.

There various ways to prepare this brew; this one is the method used at Chaophya Thai Restaurant in Kings Park, NY. Pour a quart and a half of water into a pot and add about 8 tablespoons of oliang and a little less than two cups of sugar. Bring to a boil, stirring frequently, then strain through a a "tung dtom kaffee," a device that resembles a Biggin, consisting of a cloth bag attached to a metal ring with a handle. Allow to cool, then pour into a glass and combine with half and half in a 1:1 ratio; the mixture should fill the glass about three-quarters of the way. Add ice cubes until the glass is full.

Other sources have you pour boiling water through a tung dtom kaffee containing the coffee, then pouring the strained coffee back through the bag twice more.

9.1.5 Vietnamese Iced Coffee (Ca phe sua da)
2 tablespoons finely ground dark roast coffee (traditionally, a coffee-chicory blend such as Cafe Du Monde)
2 tablespoons sweetened condensed milk
8 ounces boiling water
Vietnamese coffee maker
Ice cubes

Make coffee as described in the section on Vietnamese Coffee Maker; sweetened, condensed milk should be placed in the mug before making the coffee. When it the coffee has finished dripping through, add ice (omit to make ca phe sua nong). The coffee and milk can be mixed together, but to make a nicer presentation, brew the coffee into thick, heat-resistant glass into which the condensed milk has been placed. This will produce a "two level" effect with the milk and coffee.

Do not use evaporated milk; it is not the same product as sweetened, condensed milk.

9.1.6 Coffee Ice Cream
1.5 ounces (by weight) coffee beans, French press or percolator grind
2 cups milk
2 cups heavy cream
5.5 to 6 ounces (by weight) sugar
4 egg yolks
1.5 teaspoons vanilla extract

In a heavy-bottomed saucepan, heat the grounds with the milk and cream on low to medium heat until it comes to a simmer; stir frequently.

Remove the pan from the heat and let stand, covered, for about 30 minutes. Strain out the coffee grounds (a cheesecloth-lined sieve works well), then add about half the sugar and stir until dissolved.

An electric mixer will make the following simpler. In a large bowl, vigorously beat the yolks with the remaining sugar until thickened and lighter in color. Slowly add the cream to the yolk mixture, stirring continuously and blending well. Make sure to regularly scrape down the sides of bowl.

Cook the custard over low to medium heat in the thick-bottomed saucepan, stirring constantly, to about 175 to 180 degrees Fahrenheit; if not using a thermometer, cook until the mixture thickly coats the back of a spoon (if you overcook it, you'll get scrambled eggs). Using a double boiler will reduce the chance of curdling. When the desired thickness is reached, pour the custard through a sieve and into a bowl set inside a larger bowl or sink containing ice water (make sure the water doesn't spill over into the custard). Stir frequently to speed cooling (do not stir air into the mixture).

When the custard has reached room temperature, add the vanilla extract, cover tightly, and refrigerate. The colder the custard is without yet freezing, the better the ice cream will turn out; quick freezes make smoother ice cream..

Pour into your ice cream maker and freeze according to manufacturer's directions. It will likely have the consistency of soft-serve; put the ice cream into the freezer to harden.

Note: add a fifth egg yolk to make a richer ice cream and/or use half-and-half instead of the milk.

9.2 Candies

9.2.1 Chocolate covered coffee beans
Sometimes referred to as "chocolate-covered espresso beans," this latter name is somewhat of a misnomer, as there is no specific item called "espresso beans" (see 2.1.11). Creating individually covered beans is not terribly easy in the home kitchen; special machinery is used in commercial settings. As a result, you have several options:

1) Coffee bean "bark"
1. Place darkly roast coffee beans (dark beans offer better contrast to the coffee) on a waxpaper-covered baking sheet; spread them out as evenly as possibly. In the case of whole beans, it is best if they do not touch (remove some if necessary). Whole beans can be used, as well as crushed (with a rolling pin, mortar and pestle, etc.), or ground.
2. Melt semi- or bittersweet chocolate in a double boiler or microwave oven. Do not overheat; remove when small pieces of chocolate remain and stir to until they melt.The better quality chocolate you use (e.g., Callebaut, Guittard, etc.) the better the resultant product.
3. Evenly pour the chocolate over the beans.If you use a heat-proof spatula to spread the chocolate, be careful not to lump the coffee pieces together while spreading.
4. To speed hardening, the sheet can be placed in the fridge or freezer. If you do so, you should tightly cover the beans, since refrigerators and freezers contain many other undesirable odors.
5. Break the chocolate into pieces.

2) Molded chocolate
You can find chocolate molds at candymaking or quality kitchen shops. Alternatively, many large discount stores sell rubber ice cube trays with small, shaped depressions (though these may impart an off-flavor to the chocolate).

Melt the chocolate as above and fill each mold slightly less than halfway (or less, if the molds are small) . Place one or more beans into each mold, then top off with chocolate. Pop out the molds when the chocolate has fully hardened.

You can also coat the molds with cocoa powder before pouring in the chocolate.

3) Individual beans
Pour a handful of beans into the melted chocolate, and mix until they are coated. Remove them one by one with a fork and place them onto waxed paper. Note that special dipping forks are sold by candymaking suppliers.

A note on tempering chocolate.
Tempered chocolate, which has been heated and cooled in a prescribed manner, will have the best appearance and texture in the finished product. Briefly described, the process is as follows:
1) use a good quality chocolate (chocolate with too low a butterfat content, or with too many adjuncts, will cause the process to fail), and work with a pound or so at a time.
2) chop it up finely. You will also need a double boiler and a thermometer that displays a range from at least 60 to 150 degrees Fahrenheit, in one degree increments. A microwave can also be used, but you must work very carefully not to overheat the chocolate. Do not wait for all of the chocolate to melt: you will likely have overheated it.
3) Put one quarter (i.e., one-quarter pound) of the chopped chocolate in the top pot of a double boiler. The bottom pot should contain 140 degree F. water, no higher than the fill line. Stirring constantly with a rubber spatula (scraping down the sides), allow the chocolate to almost completely melt, then add another quarter of the chocolate. Repeat until all of the chocolate is melted and smooth.
4) Pour out the hot water and replace it with water at around 65 degrees F. Stirring constantly, allow the chocolate to cool to 85 degrees F.
5). Pour out the cool water and replace with 100 degree F. water; bring the chocolate up to 89 degrees F., but no higher; it is ready to use. If you need to keep the chocolate at this temperature (i.e., for dipping rather than molding, fill the bottom with 90 degree water.

Do not allow any water to get into the chocolate, or it will seize and become useless. Do not allow condensation from the lower pot to get into the chocolate, and do not get any water on the spatula.

9.2.2 Coffee brittle
0.33 cup coffee beans, full city roast or darker
1.5 cup sugar
0.75 cup light corn syrup
0.5 cup water
3 tablespoons butter, divided into small pieces
0.5 teaspoon baking soda (optional)
chocolate (see first Note)

Crack beans by placing them in a plastic bag and crushing them with a solid, heavy, unbreakable object. Do not use a grinder; even at the coarsest setting, it will be too fine. You don't want brewing-sized grounds; contrarily, very large pieces will give a stronger taste than smaller ones, perhaps too strong. Very lightly butter a large jelly roll pan or cookie sheet or use a silicone baking sheet insert.

Combine sugar, syrup and water in a medium-sized saucepan with a heavy bottom and bring the mixture to a boil, stirring until the sugar dissolves. Cook without stirring until it reaches 285 to 290 degrees on a candy thermometer, then add the coffee bean pieces, stirring briefly until mixed. Continue to cook until 295 degrees, remove from heat, and stir in the butter.

If you wish to stir in baking soda now, the brittle will be lighter and foamier in texture. Without the baking soda, it will be harder and denser.

Spread the mixture thinly and evenly on sheet. When cool, break into small pieces.

Note: this isn't very sweet, so it's for serious coffeeheads.Chocolate goes well with this and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).

9.2.3 Mocha brittle
1.5 cups sugar
1 cup very strong coffee
1 cup light corn syrup
12 ounces (by weight) mixed nuts (or all almonds)
5 tablespoons butter, divided, plus enough to butter a baking sheet
1 teaspoon vanilla extract
1.5 teaspoon baking soda
3 tablespoons cocoa

The coffee should be strong: either espresso or double-strength (or stronger) brewed coffee.

Mix the cocoa and baking soda together thoroughly

Generously butter a baking sheet.

In a large saucepan over high heat, cook coffee, water, 2 tablespoons butter, and corn syrup.Stir to make sure the sugar is fully dissolved by the time it comes to a boil, and stir frequently to prevent burning (using a wood spoon or heat-resistant, silicone spatula). The liquid will have a tendency to foam up, so watch it carefully (the butter will reduce foaming).

Cook until mixture reaches 280 degrees F on a candy thermometer, then slowly add nuts and cook, stirring, until temperature reaches 300 degrees F. Turn off heat.

Carefully stir in the remaining 3 tablespoons of butter and the vanilla until blended. Add cocoa/baking soda mixture and stir vigorously but cautiously.

Pour mixture onto prepared cookie sheet and spread as thin as possible with wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container.

The long cooking time will eliminate a lot of the coffee taste, so even starting with very strong coffee, the taste will be subtle.

Note: Though sweeter than the coffee brittle, additional chocolate goes well with this (the cocoa will intensify the taste) and will allow more people to enjoy it. When the brittle has started to set but is still hot, spread chocolate chips or small pieces of chocolate evenly over its surface. Dark chocolate best complements the taste. Let it sit for half a minute, then use a heat-proof spatula to spread the chocolate evenly.

Note: the sugar syrup gets extremely hot. If it gets on you, it will stick and burn. This is not an appropriate recipe to make with a child. Do not stir with a metal implement: the handle will get extremely hot. Use wood or high-temperature silicone (check its temperature rating).

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10 Flavorings
  10.1 Generally
  10.1.1 About cinnamon
  10.1.2 About vanilla An important note about vanilla extract
  10.2 Chicory
  10.3 Figs

10.1 Generally
Subtle flavors may be added as a matter of personal preference, but they should never be predominant nor should they be necessary to hide the taste of the coffee itself. There are different ways to flavor coffee; in order of preference, they are:

a) Adding natural flavors such as ground cinnamon, cocoa powder, bits of vanilla bean, ground roasted nuts, citrus peel, et al. These will provide the best flavors, and should be added to the ground coffee just before brewing. Chocolate syrup or hot chocolate mix can be added to brewed coffee.

b) Flavored syrups. These are added to the coffee after it is brewed. They are little more than sweet liquids (based on fruit juice, cane or beet sugar, or corn syrup; sugar-free versions, often glycerine-based, are also available) combined with either natural or artificial flavorings. The sweetness of these syrups varies by brand, but they can be sweet enough to mimic the addition of a packet or two of sugar. Syrups can easily overwhelm the flavor of the coffee. Note that natural flavoring does not necessarily mean that the flavoring was actually extracted from the product it claims to taste like; the term merely means that it was extracted from raw plant or animal materials. The oddness of this definition means that the bacterial fermentation of ferulic acid (a phytochemical commonly derived from corn), creating 4-hydroxy-3- methoxy benzaldehyde, may be labeled natural vanilla flavor (vanillin, though it will not be labeled vanilla extract).

c) Flavored beans. Syrups of various sorts (often using propylene glycol as the solvent base) are sprayed directly onto the beans. If you buy flavored beans from your local roaster, they will likely use beans of the same quality they sell unflavored, but mass-market brands may instead use a lower quality bean, relying on the strong flavor of the additive to mask defects.

Whichever sort you use, make certain that your clean your equipment thoroughly, else the flavors will be passed on to later batches of straight coffee. This is of special concern with grinders, which will retain the flavors and aromas for a long time. Grinding flavored beans can effect the taste of subsequently ground beans, especially unflavored ones. Either use a dedicated grinder for flavored beans or, if possible, add the flavoring post-grinding (certain natural flavors—vanilla bean, nuts, etc.—will also "gum up" burr grinders, so always add them post-grinding.). If you have a single burr-style grinder (which are more difficult to clean than blade grinders) and accidentally grind flavored beans, you can clean your machine by running uncooked rice through it, then grinding a small batch of beans to help remove rice residue. Flavoring agents can be quite pervasve, and you may find it difficult to completely clean your grinder.

10.1.1 About cinnamon
There are two varieties of cinnamon, cassia cinnamon (Cinnamomum aromaticum, aka C. cassia) and Ceylon cinnamon (Cinnamomum zeylanicum, aka C. verum). The spice is made from the tree's inner bark. With either variety, if possible, try buying it from a reputable spice dealer (online, if necessary) in small quantities: it does not have an especially long shelf life. Grocery stores commonly carry lower grades of cinnamon.

Cassia is the variety most commonly available in the United States, and represents the flavor most Americans have come to associate with cinnamon. It has a sweet, strong taste that can vary significantly depending upon its region of origin.

Ceylon cinnamon (the appellation derives from the former name of Sri Lanka), also called "true" cinnamon, tastes quite different: not as strong, less sweet, and much more complex. It is often considered to be superior to the more-common cassia, though its distinctive taste will seem jarring to a palate used to cassia.

Either variety comes in two forms, ground and stick, though you will rarely find Ceylon in stick form. Do not buy stick cinnamon under the assumption that you can grind it and thereby have fresh cinnamon. Cinnamon sticks are mainly meant for presentation and are lacking in flavor. Instead, use ground cinnamon and sprinkle it onto the coffee before brewing.

10.1.2 About vanilla
Vanilla refers to the bean of the vanilla plant, of which there are approximately fifty species, though Vanilla planifolia (aka V. fragrans) is the most commonly used for flavoring. The term vanilla is also commonly used to refer to an extract made from the vanilla bean.

Using the bean itself produces a wonderful flavor. When making ice cream or custard, the beans are split and the inside scraped out and used as the flavoring. The skin itself is then often cut up and added to a sealed container of sugar to make wonderfully vanilla-scented sweetener; for additional flavor, the skin can also be steeped in the recipe's liquid, strained and dried, and then used for the sugar (the seed mass contains most of the flavor). For coffee, it is better to use an extract, since (a) a single bean is rather expensive and overkill for a cup or two of coffee, and (b) coffee itself has a strong taste which will overwhelm the subtle flavoring of the vanilla bean. A good quality extract is quite sufficient.

To make extract, vanilla beans are usually steeped in alcohol, though brands made from glycerin can sometimes be obtained. The flavor components are quite volatile, so for best results, add it drop by drop to the brewed coffee, not to the grounds before brewing. An important note about vanilla extract
Tourists to Mexico often come across amazingly cheap bottles of vanilla. Unfortunately, this product, which smells just like vanilla, may actually be extract of the tonka bean, either by itself or blended with real vanilla. The tonka bean contains significant levels of coumarin, an anticoagulant that has been known to cause liver damage; coumarin has been prohibited in food in the U.S. since 1940. The tonka bean content may not be indicated on the label. In short, be certain you know what you're buying. Buy from reputable retailers or known brands.

Products containing coumarin have also been sold in and shipped from Haiti, Nicaragua, and the Dominican Republic.

10.2 Chicory
Cichorium intybus (chicory) is a perennial native of Europe that escaped from cultivation and naturalized throughout North America. Its use as a coffee substitute was first "popularized"—if that term can be used—in France under Napoleon Bonaparte in an endeavor to make France less dependent on imports, though its use as a drink predates that period. Settlers from France brought this concoction with them to Louisiana, usually as an additive to coffee rather than a complete substitute. Other former French colonies, such as Vietnam, also tend to use chicory blends.

Chicory will increase body and can add a spicy taste. Several prepackaged brands of chicory blend coffees are available, with various coffee to chicory ratios. Chicory root may be found my mail order or in health- or bulk-food stores. If you wish to try chicory, look for the roasted root and use a ratio of 2:1 coffee to chicory.

10.3 Figs
Popular in Great Britain, adding roasted, ground figs to the ground coffee will impart a sweet, fruity taste.

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11 Coffee soap
  11.1 Melt and Pour coffee soap
  11.2 Coffee Cold Process Soap

Information courtesy of Lara Hopkins

11.1 Melt and Pour coffee soap
For melt and pour: use a base from a reputable supplier such as Brambleberry, or any supplier who uses SFIC brand melt and pour base. Cheap craft store M&P bases should be avoided.

Cook's/Gardener's Soap melt-and-pour soap
400g good-quality M&P base
1 teaspoon finely ground coffee (fresh, not used)
6-8 ml orange or mandarin or lemongrass essential oil.

Very gently, melt M&P base; add ground coffee and essential oil.
Pour into molds (chocolate molds, soap molds, or home-made molds that can be torn off the hardened soap, such as a milk carton or Pringles can).
Spray, quickly with alcohol (rubbing alcohol or high-proof liquor)
Let harden, then turn out of molds. Putting in the freezer for one minute can help harden the soap before turning out.
Wrap with stretch cling wrap.

For more information on the basics of M&P soapmaking, try Teachsoap.

11.2 Coffee Cold Process Soap
Some resources you are strongly suggested to read before you being:
Miller's Homemade Soap Pages
and try to attend a soapmaking workshop if there is one in your area.

Read up very carefully about lye safety, protect yourself, and never make soap with children or pets around.

Run all new recipes through a lye calculator. Run them again if you change the size or convert between metric and avoirdupois.

To avoid a volcano, always add your lye to your water, not the other way around.
It cannot be overemphasized that lye is very dangerous; do not attempt the following recipe unless you are aware of the risks and have read up on precautions.

Measure your ingredients carefully with a digital scale; an error as low as 8 g could result in a lye-heavy soap which will burn your skin.
These instructions are aimed at the experienced soapmaker, not the raw beginner.

Superfatting (adding additional fat above that which will be saponified by the lye) at 5-8% generally gives a nice conditioning, cleansing bar while ensuring that all the lye is completely saponified. When starting out with soapmaking, use the water (in this case, coffee) amount at the highest end of the range on the MMS calculator; this should give you plenty of time to work with your soap

Coffee Soap
370g cooled brewed coffee (drip or french press)
147g lye
600g olive oil
200g coconut oil
200g palm oil
80g cocoa butter
2 teaspoons fresh finely ground coffee (optional for exfoliation)
10-20g essential oils or fragrance oil, as desired

Added oils must be tested and approved for use in cold process soapmaking; be sure that all scent oils come from a reliable and reputable retailer.

With all appropriate safety precautions including respiratory protection and ventilation, slowly add the lye to the cooled coffee in a large pyrex or heavy plastic jug, stirring gently and continuously until dissolved. Cool in a cool water bath, taking care not to spill.

Melt hard oils gently and add to liquid oil.

Bring the temperature of the oils and the coffee-lye mixture to the same level, between 30 and 40 degrees Celsius.

Carefully add lye mixture to oils in a very heavy plastic or stainless steel pot. Stir with a nylon or stainless steel spoon until well mixed. Stir or intermittently blend with a stainless stick blender on low, taking care not to incorporate air into the raw soap mixture.

Watch for "trace." This is when the soap thickens and begins to support a drop or trails on the surface for a few moments. The soap will thicken to a pudding-like consistency. The speed of this process will vary dramatically depending on your oil qualities, temperatures, etc.

Once mixture is at medium trace, add essential oils and ground coffee (if using) and incorporate with spoon, stirring.

Pour into molds. Cover with a paper towel or old tea towel. Insulate the poured soap with an old blanket or towels, and place where it can't be disturbed or reached by childrenor pets. Peek quickly a couple of hours later - you will see the soap going into a "gel" phase where the centre is darker and translucent looking. Wait until the gel phase reaches the edges, then you can un-insulate the soap and wait for it to harden. It should be hard enough to take out of the mold in a day or two. If you get soda ash (a pale chalky layer on the surface) this can just be cut or trimmed off; a cheese slicer can be used

Cut into bars and lay aside to cure in a cool, well ventilated, non-humid place for 6-10 weeks before using.

Note: For molds, do not use light plastic (it will melt) or reactive metals like aluminum (they will corrode)

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