Sep 19, 2012
Sep 19, 2012
Jun 12, 2009
While most people like to avoid manual brewing because of time, there are actually a lot of benefits to doing it yourself, including enhanced flavors and the feeling of accomplishment as you sip on your homemade cup. To make the most out of your manual coffee brewing experience, here are some things you need to know:
Freshly roasted beans should be used within ten days in order to ensure freshness. To maximize their
flavor, store whole beans in an airtight, opaque container in a cool location like a refrigerator or freezer, though be cautious to protect the beans from freezer burn.
Don’t grind your beans until you’re ready to brew and keep in mind that Burr Grinders give the most even, fine grounds.
Depending on the fineness of the ground, brewing takes about 4 to 7 minutes. Any longer and you’ll end up with saturated coffee.
In terms of amount, the rule of thumb is 1 level two-tablespoon scoop of whole beans per 6 ounces of water.
May 29, 2009
This oh-so-yummy and deliciously coffee flavored toffee bars recipe comes from Good Cookies Plain and Fancy, by Annette Laslett Ross and Jean Adams Disney, published by Doubleday in 1963. Though a classic recipe, it’s sure to become a new family favorite in your home – especially if you have a bit of coffee left over from this morning.
1 cup flour
¼ cup butter
1 cup brown sugar
1 tsp baking powder
¼ tsp salt
¼ cup strong, cold coffee
1 cup chocolate chips
1 tsp vanilla
Grease a 9-inch square baking pan and preheat oven to 350 degrees.
Melt butter in a heavy pot. Stir in brown sugar until dissolved. Cool and then add one egg.
In a separate bowl, combine flour, baking powder, and salt.
Add this to the butter mix alternately with vanilla and coffee. Blend well.
Stir in chocolate chips and then place batter in baking pan.
Bake for about 30 minutes. Serve with your favorite cup of coffee or a glass of milk.