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سایت آموزشگاه آشپزی و کافی شاپ ایران شف دارای بیش از 12000 دستورالعمل آشپزی است که به شکل روزانه توسط تیم تخصصی ایران شف افزایش داده می شود. این دستورالعمل ها شامل پهنه گسترده ای از غذاهای بین المللی، سالاد ها، انواع دسر، سوپ، نوشیدنی، کیک و شیرینی است.

Coffee home - Coffee recipes - Speciale Coffee


Hot Chocolate Coffee

Put 2 packets of hot choc in your travel mug.

Fill halfway up with hot coffee

Fill a quarter of the rest of the way up with cream

Top with whipped cream... mix and enjoy!!


Cafe Speciale

4 teaspoons chocolate syrup
1/2 cup heavy cream
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1-1/2 cups extra-strength hot coffee


Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream, 1/4 teaspoon cinnamon, nutmeg, and sugar. Whip. Stir remaining 1/2 teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream.

Serves 4


Mit Schlag (with Whipped Cream)

Brew a rich , strong cup of coffee.Top with a generous portion of whipped cream. Garnish with chocolate shavings or cinnamon sticks.

Serves 1

Mocha Mint

1 cup cold coffee
1 pint chocolate ice cream
1/4 cup creme de menthe
Very thin chocolate-mint wafers

Combine coffee, ice cream, and creme de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer.

Serves 4.

Coffee Glace

1/2 cup extra-strength cold coffee
1 cup light cream
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream

Combine egg yolks and granulated sugar; beat until frothy, combine coffee and light cream, and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube tray. Chill until thickened to sherbet consistency. Serve in metal goblets, and garnish with whipped cream.

Serves 4.

Mocha Frosteds

1 cup freshly brewed coffee
6 tablespoons chocolate syrup
1 pint vanilla ice cream, softened
1 cup prepared cold coffee

Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium bowl. Add softened, ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately.

Serves 4


Coffee alla Choccolata

To one cup freshly brewed coffee, add 1 ounce Chocolate Mint Liqueur. Top with whipped cream and shaved chocolate.

Serves 1.

Iced Cappuccino

A single or double shot of espresso over crushed ice with 1 to 2 oz. of cold milk and milk froth.

Spirited Delights

Nonalcoholic flavorings can be substituted for alcoholic ingredients.

Sassy Sodas

1 pint chocolate ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
instant coffee powder

Spoon coffee and ice cream into blender container, add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws.

Serves 4-6

Coffee Frappe

1/2 cup extra-strength cold coffee
1 cup light rum
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream

Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well. Pour into ice cube tray and allow to set.. Serve in metal goblets, and garnish with whipped cream.

Serves 4

Vermont Coffee

In a large mug combine:
1 ounce half and half or light cream
1 ounce maple syrup
2 ounces dark rum
6 ounces hot coffee of your choice

Molasses and Cream Coffee

1/2 cup Coffee with Chicory
1 cup Hot fresh coffee of your choice
1 tsp. Molasses ( or brown sugar )
1/8 cup Fresh light cream

http://www.sadafcoffeeshop.com


Coffee Recipes cafe sadaf iran
Below is our collection of gourmet coffee recipes. Some are basic, some exotic, some hot and some cold.

Do you have a recipe you would like to share with us? Please send it to us through our contact us page and we will be happy to add it to our list.


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Iced Coffee
This is such a popular coffee recipe that we gave its own web page. Please visit our iced coffee recipe page.


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Mocha Cinnamon Shake
1 cup brewed gourmet coffee at room temperature
1 cup chocolate ice cream
1 cup milk
1 cup crushed ice
2 cinnamon sticks
1 teaspoon ground cinnamon

Combine the gourmet coffee, ice cream, milk and crushed ice in a blender. Blend it until it is all combined and serve. Pour into two mugs and add cinnamon sticks. Makes 2 servings


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Mexican Coffee
1 ½ cups double strength hot gourmet coffee (use 4 tablespoons coffee to 12 oz. of water)
¾ teaspoons cinnamon
4 teaspoons chocolate syrup
¼ teaspoon nutmeg
½ cup heavy cream
1 table spoon sugar

Combine cream, nutmeg, sugar and cinnamon then whip. Using four demitasse cups, put 1 teaspoon of chocolate syrup in each. Stir the remaining ½ teaspoon of cinnamon into the the hot gourmet coffee. Pour the coffee in the cups and stir. Top with spiced whipped cream. Makes 4 servings.


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Café au Lait or Café con Leche
1 cup strong dark roast gourmet coffee or espresso
1 cup hot milk

No, Starbucks was not the first to serve a Lait in the U.S. in the 1980’s. Cubans have been serving “café con leche” for decades down in Miami. Anyway, this traditional Spanish and French drink is prepared by simultaneously pouring equal amounts of hot, strong dark roast gourmet coffee and hot milk into a large cup. The milk can either be heated in the microwave or stovetop. The heated milk adds a special sweetness to this delicious drink. The Cuban version is actually prepared with a cup of hot milk and a shot of Cuban coffee poured into it. Sugar is a must to fully appreciate this drink. Makes 2 servings.


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Coffee Breakfast Drink
1 tablespoon instant espresso or instant coffee
2 cups of milk
2 tablespoons of protein powder
1 teaspoon of honey
½ teaspoon vanilla extract

Combine the milk, instant espresso or coffee, protein powder, vanilla and honey in an electric blender until uniform. Serve in tall glasses. Makes 2 servings.


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Espresso
Authentic espresso needs to be brewed in an espresso machine which forces steam and boiling water through finely ground Italian roast coffee. The professional machines found in fine restaurants use a complicated system of steam pipes and springs which produces a brew that is hard to replicate with home kitchen espresso machines.


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Cappuccino
Cappuccino is espresso served with steamed frothy milk. Like espresso this is best enjoyed with a professional machine which are expensive. On the home machines most espresso makers have a milk steaming attachment to froth up and heat the milk. Combine equal amounts of Italian espresso and hot milk. Top with cinnamon or nutmeg.


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Cuban Coffee
This rocket fuel will light you up with just one little shot thanks to the large amount of sugar and caffeine. Like espresso, this is best made with a professional machine which is essentially an espresso maker. Best used with a Cuban coffee brand (Pilon or Bustelo). The secret to great Cuban coffee is to pour a little coffee into a cup and whip it with a spoon using one teaspoon of sugar for each serving which forms a caramel paste. Then pour the remaining espresso from the machine into the paste. Serve into a small demitasse cups.


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Coffee Frappe
1 tablespoon instant espresso
3-5 ice cubes
½ cup of cold water
¼ cup of milk
3 teaspoons maple syrup

Combine in an electric blender the cold water and instant espresso at a high speed until a frothy consistency is achieved. Pour into a glass with ice cubes then stir in the maple syrup to your taste. Makes 1 serving.


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Thai Iced Coffee
1/3 cup whole gourmet coffee beans, dark roast or ¼ cup ground dark roast gourmet coffee
2 cups of water
3 cardamom pods (this adds the unique Thai flavor)
1 tablespoon of sugar or maple syrup
Ice cubes
¼ cup of half-and-half or evaporated milk


In your coffee bean grinder, grind the cardamom pods with coffee beans or if you are using ground coffee just mix them together. Now brew this mixture with 2 cups of water. Add sugar or maple syrup and let it cool. Pour this into two glasses filled to the top with ice. Add half-and-half or evaporated milk. Makes 2 servings.


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Jamaican Coffee
1 cup of hot gourmet coffee
¼ shot of Tia Maria
¼ shot of Myers Rum
¼ shot of Dark Creme de Cacao

Combine your hot gourmet coffee, Tia Maria, Myers Rum, and Dark Creme de Cacao. Mix together the top with whipped cream. Makes 1 serving.


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Irish Coffee
1 cup of hot gourmet coffee
1 shot of Irish Whiskey

Mix your Irish Whiskey and hot gourmet Coffee. Top with whipped cream. Makes 1 serving.


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Eggnog Coffee
1 cup hot gourmet coffee
1 ounce eggnog
½ tablespoon grated nutmeg

Mix your hot gourmet coffee with your eggnog. Sprinkle nutmeg on top. Makes 1 serving.


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Calypso Island Coffee
1 cup of hot Gourmet Coffee
½ shot of Frangelico Liqueur
½ shot of Malibu Rum

Combine your Frangelico, gourmet coffee and Malibu Rum. Add chocolate then top with whipped cream. Makes 1 serving.


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Keoke Coffee
½ shot of Kahlua
1 cup of hot gourmet coffee
½ shot of Courvoisier
½ shot of Dark Cream de Cacao

Combine your Kahlua coffee liqueur, gourmet coffee, Dark Cream de Cacao, and Courvoisier. Top with whipped cream and serve. Makes 1 serving.


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Bailey's Irish Coffee
1 cup hot gourmet coffee
1 shot of Bailey's Irish Cream

Combine your gourmet coffee and Bailey's Irish Cream. Top with whipped cream and serve. Makes 1 serving.

Accidental Discovery



Humans Have been consuming coffee for over 2,000 years. Its ingredient caffeine raised questions about its health effects. Early studies involving bacteria and cultured mammalian cells suggested that caffeine could be harmful. Further, the cells exposed to ultraviolet light and then treated with caffeine, showed an increase in damage. By 1960s, coffee came to be regarded as slightly harmful.

The case of coffee as a harmful dietary agent would have been closed, but for an accidental discovery in 1971 in my laboratory at the Jawaharlal Nehru University (JNU), New Delhi.


The experiments then designed were to find out how caffeine enhances radiation-induced biological damage. The choice of barley seeds due to lack of facilities then to work with mammalian cells turned out to be a blessing. It is known that biological damage induced by X-ray and gamma rays is increased by oxygen.

In fact, the reduced levels of oxygen in rapidly growing tumours is responsible for the resistance of cancer cells in radiotherapy.

In barley seeds methods were developed to separate the radiation-induced, oxygen-dependent (oxic) pathway from the oxygen- independent (anoxic) pathway of damage.

Caffeine was expected to enhance both the oxic and anoxic components of radiation damage.

However, caffeine remarkably reduced (protected) the seeds against the oxic pathway of radiation damage, although it potentiated the anoxic component of damage.

The focus became the radiation protective mechanisms of caffeine when oxygen is present in the cells. It had already been known that development of radiobiological damage involves sequential events ranging in time span from 10-14 seconds to hours, days and years.


Also well established was that ionizing radiations eject electrons from the atoms and molecules and produce electrically neutral, highly-reactive, short-lived entities known as `free radicals'.

For example, water molecules exposed to gamma-rays break down into hydrated electrons, hydrogen radicals and hydroxyl radicals. The hydrogen radicals and hydroxyl radicals are electrically neutral unlike the hydrogen ions and hydroxyl ions, which have positive and negative charges respectively. The hydroxyl radicals can abstract electrons from DNA and other cellular macromolecules, and cause damage.

The hydrogen radicals and hydrated electrons also react with oxygen to form highly damaging entities called hydroperoxide, superoxide anion and hydrogen peroxide. The products of reaction of free radicals with oxygen are referred to as `reactive oxygen species' (ROS).

Besides ionizing radiation, certain chemical agents, dietary substances, several physiological and metabolic processes in the biological systems also lead to the generation of ROS. So, ionizing radiations are not unique in producing ROS. Considerable protection from the damaging action of ROS is exerted by dietary substances which scavenge the free radicals and the ROS.

Our studies have revealed that caffeine effectively scavenges off hydroxyl radicals and it outcompetes oxygen in reacting with electrons and prevents the formation of ROS.

So, the fundamental mechanism of radioprotection by caffeine involves neutralizing/elimination of the ROS. Hence, it is expected that caffeine would reduce the risk to the free-radical and ROS-mediated diseases whether cardio-vascular, diabetes type 2, arthritis or cancer etc. The scientific literature covering hundreds of carefully conducted experimental as well as epidemiological studies have confirmed these expectations beyond doubt. Some of the noteworthy results are:

During 1995-1997 large-scale radiation exposure studies with mice at BARC, demonstrated that whole body lethal dose of gamma rays (dose 7.5 Gray or 750 rads) caused death of all mice within 20 days of irradiation. However, when mice are administered caffeine before whole body irradiation, over 70 per cent of them lived beyond 90 days.

Caffeine exerts substantial protection against tobacco-tar induced tumours in mice. A long-lived free radical, semiquinone in tobacco tar reacts with oxygen to generate ROS. In smokers who also drink coffee, the ROS is removed and therefore, tumour formation is reduced.


Data substantiating the finding that coffee reduces the risk of diabetes type 2 has been published by eminent scientists from USA, Finland, The Netherlands and Sweden. Besides caffeine, chlorogenic acid, another antioxidant (i.e. one which eliminates free radicals and ROS) in coffee plays a major role in reducing the risk to diabetes type 2.


Particularly noteworthy are the results of Harvard Medical School (USA) researchers who analyzed data involving 126,000 people for as long as 18 years concluding that coffee consumption effectively reduces risk to diabetes type 2.


Two Japanese studies suggest that coffee prevents pancreatic cancer. Caffeine also effectively reduces risk of liver and colorectal cancers.


The Robusta coffee beans have twice the amount of caffeine than Arabica which has better aroma. Coffee as health drink is far more effective than tea (green tea as well) and red wine. Further, the good old tradition of filter coffee with freshly ground coffee has much higher concentrations of many of the antioxidants than others.


Prof. M.S. Swaminathan suggests that we should develop organic coffee and coffee beans with elevated levels of caffeine, chlorogenic acid etc., for radiation workers, and others in stressful occupations.

P. C. KESAVAN (DAE- Homi Bhabha Chair & Distinguished Fellow /MSSRF, Chennai)

hindu.com


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