coffee beans

Create the perfect Espresso Martini with this step-by-step guide. Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with coffee beans. Absolut Vodka, Kahlúa, Espresso, Coffee Beans

Espresso Martini

Absolut Vodka

Kahlúa

Espresso

Coffee Beans

https://www.youtube.com/watch?v=wseoDJU8NQ4

How to make a Espresso Martini

A detailed tutorial on how to roast coffee beans at home.

How to Roast Coffee Beans

green coffee beans ((use

Setup

To begin, the best place to set up your coffee roaster is outside if you can. The smell from roasting is very strong.

Add Beans

Add the raw coffee beans to the coffee roaster, with the amount specified in the manual.

Cover

Cover with the lid and turn the temperature dial to 140°C (285°F) to begin the roasting process.

Roast

Roast the beans until they turn from green to yellow and smell grassy. This took about 14 minutes in our roaster. Water will start evaporating from the beans and the lid of the roaster will steam up.

Temp

Turn the temperature dial to 180°C (355°F). Continue roasting until you hear a cracking noise, about 12 minutes (this is the sound of sugars inside the beans caramelizing). You will start to see chaff (the skin of the beans) in the roaster. This is the point at which your coffee beans are officially lightly roasted and suitable to make a very light coffee with, but it is recommended to roast further.

Turn the temperature dial to 220°C (430°F). Watch the beans for the change in color. Our beans became a nice light roast after about 7 minutes at this temperature. If you want a medium roast, keep roasting until you hear the beans cracking again and have reached medium brown in color. This took about 10 minutes in our roaster. For a dark roast, the beans will be dark and oily looking. This took about 24 minutes. (Times may vary with your roaster. Always look for color and listen for cracking.)

Cool

When the beans are finished roasting, they need to cool quickly to stop cooking. Carefully transfer them from the roaster to a metal colander. Shake them in the colander until they are warm to the touch. If you have 2 metal colanders, you can move them back and forth between the 2 colanders. This will cool them down and help remove the chaff (the skin of the beans). Remove as much chaff as you can (it easily blows away).

Off Gas

Once they have been cooled, leave the beans out for 1-3 days, as they will off-gas carbon dioxide. Then, store in an air-tight container in a cool, dark place like your pantry.

Grind

Your beans have now reached full-flavor. They are ready for grinding and brewing. Brew the beans within 7 days for maximum freshness.

Challenge yourself and make the ultimate dessert by the one and only Heston Blumenthal.

Taffety Tart

fennel seeds

pectin NH

golden caster sugar

unsalted butter, diced, room temperature

apple juice

verjus du Perigord

unsalted butter, diced, room temperature (A)

T55 flour (A)

water

unsalted butter (B)

white vinegar

T55 flour (B)

table salt

T55 flour,

apples

cooled caramel

unsalted butter, room temperature

egg yolks

plain flour

baking powder

vanilla powder

milk

vanilla beans, seeds scraped, discard pods

coffee bean

light brown sugar

skimmed milk powder

thickened cream

Greek yoghurt

caster sugar

pasteurised egg whites

acacia gum

rosewater

rose petals

Poached Apples

cold poaching caramel

gold leaf gelatine

pure icing sugar, sieved

hung yoghurt

pectin jaune

Poaching Caramel, fat removed (from Poached Apples)

water (A)

malic acid

water (B)

spray-dried apple

bay leaves

gellan F

calcium

lemon

glucose syrup

Puff Pastry dough

pure icing sugar,

blanched almonds

salt flakes

Crystallised Fennel Seeds

Almond Praline

Brown Butter

Vanilla Salt

feuilletine

baby fennel

Crystalised Rose Petals

Vanilla Biscuit

Apple Caramel Gel

Tatin

Arlettes

Rose Cream

Apple Fluid Gel

Crumble Topping

Lemon segments

fennel

fennel fronds

Lemon Zest

Crystalised Rose Petal pieces

Vanilla Ice Cream

When the days get warmer, it’s time for cold brew coffee. It’s super easy to make, and you don’t need any fancy equipment: only a French press. Learn the best tips and tricks for making the perfect cold brew at home every time by steeping it overnight in the refrigerator using a French press.

Perfect Homemade French Press Cold Brew Coffee

coffee beans ((medium or dark roast recommended))

cool, filtered water

Place coffee grounds in the bottom of a French press.

Fill the French press halfway with cold water and stir to saturate the coffee grounds. Add the rest of the water, leaving enough room for the lid to sit on top with the mesh filter pulled up.

Stir the coffee and water again and put the lid on the French press with the plunger pulled all the way up. Place in the refrigerator for 12-24 hours (18 hours is recommended for optimal flavor).

Slowly depress the plunger to filter the coffee.

Serve cold brew coffee concentrate in a 1:1 or 1:2 ratio with milk, water, chocolate milk, hot cocoa, flavored creamer, or any other beverage you want.

Store any remaining concentrate in airtight jar, bottle, or pitcher in the fridge for 7-10 days.

Tried this twice is perfect for coffee milk drink. Thankyou!

I used 1 cup of coffee with this recipe, and refrigerated it for 18 hours.  This worked great!  I use it to make homemade caramel frappés.😁

This is exactly the method I use - love how easy and mess-free it is, and the built-in strainer in the French Press makes it perfect.  The ratio tips and storage info are super helpful, especially for a cold brew newbie like me.  Thanks for the reminder that cold brew concentrate isn't watered-down coffee - that makes so much sense!  Can't wait to try a 1:2 ratio with oat milk this weekend.  
Read more coffee recipes at coffeeorbital.com

This recipe was so easy! I added some cinnamon to my French press as well. 
I do wish the brew was a bit stronger though- I think next time I'd either add an extra half cup of coffee or use less water than this recipe called for. I did grind my beans to coarse for this recipe, so I'm wondering if less coffee was extracted because my grind wasn't fine enough? 
Regardless, this recipe was great and my cold brew is good!

Thank you,  you've educated me!  I love learning abd experimenting now that I have the time (retired coffe drinker)!

This recipe for ice coffee is fool proof. Taste better even from the coffee establishments.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656631143/g7lnzgjyhnndf1zyw4ke.mp4

Making cold brew coffee concentrate is super easy in a French press! You don't need any fancy gadgets or contraptions to make cold brew coffee at home. This French press cold brew coffee method sits in the fridge overnight to brew, and can be mixed with your favorite coffee flavors or water to drink.

French Press Cold Brew Coffee

Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn’t imagine why I had ever cut it out — so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.

Coffee-Roasted Fillet of Beef

pasilla chilies

white-corn tortilla

unsalted butter

onion

garlic

chicken stock

heavy cream

Kosher salt

sugar

medium-roast coffee beans, finely ground

cocoa powder

cinnamon

beef

Kosher salt and black pepper

olive oil

shiitake mushrooms,

watercress

NYT Cooking

https://static01.nyt.com/images/2014/05/28/dining/Coffee-Roasted-Fillet-of-Beef/Coffee-Roasted-Fillet-of-Beef-facebookJumbo-v2.jpg

Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.

Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.

Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.

Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)

Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.

In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.

Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

I made this only a few days after arriving home to Australia from a visit to Canada, with a brain addled by a 12hr time change and 30hrs in economy class. I was searching for coffee-based meat rubs and this popped up. Maybe it’s because my crushed kneecaps were restricting blood flow, but this looked like a good idea and, since I had most of the ingredients in my pantry, I set to it. 
The way the method is written is strange, and my time-change frazzled brain had to read it about 20 times to make sense. 
The tenderloin rub is nice, and the cooking instructions resulted in perfectly rare meat. 
But the gravy… about half way through prep I started to question what the theme of the dish is. Chili and corn tortillas? Shiitake mushrooms?? Watercress??? The gravy was physically thick, but flavour thin - I added extra garlic (confit), porcini powder, white wine, and finally some white wine vinegar for some acid. Still tasted like a 1950’s idea of salsa. Might be great with something… else?… but does not match this beef. As for the shiitake mushrooms… did I mention I was jet lagged when I made this?
Take these items apart and I appreciate each one, especially the rub. But combined, I recommend taking a pass.

I don't know where I originally found this recipe (Fine Cooking back in the 1990's??) but have made it so many times and it's always a hit. Then I lost the recipe when moving countries. Working from memory I missed things. THIS IS IT, except my original didn't have the shiitake mushrooms, and I like that idea. The sauce can be made ahead. Will making for my husband's birthday this week.

I made this years ago and lost the recipe. Glad to have found it and will try again. What I remember about it is this: my son-in-law, 2 minutes after taking the plate over to eat in front of the TV joined us at the dining table stating "This is too delicious to eat in front of a TV."

Made this for Christmas dinner and it was a showstopper. It’s gorgeous on the plate and the flavors were complex and delicious. Three important points: use fine ground coffee. I just grabbed some coffee from our freezer, and it was too course. Also ours was dark roast and too bitter/intense. Definitely go for medium roast. Last, I agree with the post from Chelsea, the steps are in a weird order. No need to start the sauce/soup until you have the roast in the oven.

Be sure to liberally season the mushrooms and let them cook in the oil to which some butter has been added until all the water is extracted and they are nicely browned. This creates a richer flavor. 
Adding a few dried porcinis ground to a dust and some freshly grated nutmeg to the sauce will add the depth of flavor that I think everyone is looking for

This came out quite nicely, though I think the recipe is written in sort of a strange order. I started by prepping the beef (used a pot roast cut, not a tenderloin) and then did the sauce during the resting and cooking time. I also used an immersion blender on the sauce rather than dirtying a blender and sieve and the little bit of texture remaining was not a problem at all. The mushrooms were a lovely touch and I was happy to have them there.

Delicious sauce. (The mid notes come from the caramelization of the mushrooms and meat.) Made the sauce as written. Cooked 3 filets sous vide (130˚ for 60 min), dried them, then salt and peppered and applied the coffee-cocoa mix over that. Seared in a hot cast iron pan (in which a thin film of a mix of grapeseed oil and ghee) till caramelized on sides and edges. Served each atop a single roasted sweet potato (removed from its skin) surrounded by the sauce and the mushrooms.

Made this sous vide at 131 °F for 90 minutes or so, already rubbed, with a bit of rendered tallow in the bag. Then finished it with a torch. Tasty! I agree with other comments here about the somewhat mild flavors, but that's how it goes with beef tenderloin.

I made this several years ago when the recipe first appeared in the Times Magazine. I didn't care for the the flavor of the crust or sauce. This recipe sounds glamorous which was part of its initial allure to me, but there are much tastier ways to prepare a beef tenderloin in hind sight.

What would you recommend adding to the sauce?

This was OK, there are better preparations for an expensive tenderloin.  Sauce could use a mid note flavor in addition to the top of the pasilla chile and mellow bottom of cream/corn tortilla. The rub coating did keep the very lean roast moist, finished at med. rare. Will not do again.

Excellent: lots of flavor. To make dinner night easier you can premake and reheat the sauce. I served this with also a simple sweet potato mash, placed at the center of the bowl/plate, on which I stacked the beef. This added a carb and paired well with the sauce and coffee rub crust. Enjoy!

I have made this several times and everyone loves it! A lot of flavor without too much fuss

Top 5 coffee beans recipes from across the web

The most viewed coffee beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Espresso Martini

How to Roast Coffee Beans

Taffety Tart

Perfect Homemade French Press Cold ...

Coffee-Roasted Fillet of Beef

Top 5 coffee beans recipes from across the web

The most viewed coffee beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Espresso Martini

How to Roast Coffee Beans

Taffety Tart

Perfect Homemade French Press Cold ...

Coffee-Roasted Fillet of Beef

The most viewed coffee beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine