From pudding to liqueur. What can you do with instant coffee?

We are used to coffee being used exclusively for making drinks or flavoring desserts. Without it, the famous “Tiramisu” cannot be prepared; cakes are soaked in it, the drink is poured into mousses and grains are added to custard.

But coffee can be used in a completely different way ! It gives dishes a bitter taste, a little smokiness, as if the food had just come out of the oven or grill. They say that cowboys were the first to rub ground coffee into meat for cooking over a fire. In any case, it turns out very tasty!

Coffee with yolk and honey in Turk

What will you need?

• 4 teaspoons ground coffee.
• 150 ml water.
• 1 egg yolk.
• 30 ml honey.
• A pinch of salt.

How to cook?

Pour a little salt into the Turk, put it on the fire and warm it up. In another bowl, mix coffee with yolk and honey. Pour the resulting mixture into the Turk, then add hot water. When the foam rises, the drink is ready. Stir it, strain and serve in cups.

Coffee dishes

Butter coffee cream . In a small saucepan, thoroughly mix 1 egg and 100 g of sugar.

Place the pan on the fire just to melt the sugar (the mixture should not curdle). Beat 200 g of butter and add it little by little to the cooled mixture, continuing to beat. Then add 2 tablespoons of coffee extract. Instead, you can use very strong coffee or a mixture of 2 tablespoons of instant coffee and 2 tablespoons of water. This cream is used to make pastries and cakes.

The recipe can be modified as follows. Cook over low heat or over steam, stirring all the time, a mixture of 3 egg yolks, 150 g of powdered sugar and 4 tablespoons of strong black coffee. When the mixture thickens, remove it from the heat, cool and mix well. Add 200 g of whipped butter.

English coffee cream . Mix 4 yolks and 150 g of sugar, beat for several minutes. Add hot milk little by little to the mixture, continuing to whisk. Place on very low heat, stirring continuously. Once the mixture thickens, remove from heat. Add a tablespoon of instant coffee to a sufficiently thickened cream, mix thoroughly and cool.

There is also this option: 125 g of powdered sugar is ground with 4 yolks. A glass of strong coffee and a glass of milk are poured into the mixture, after which it is filtered through a thick sieve. Then heat it over low heat and filter again. You can add 2 teaspoons of starch diluted with sugar. The cream is used for pastries and cakes, as well as for spreading biscuits.

Confectionery coffee cream . Mix 50 g of flour, 125 g of powdered sugar, 4 egg yolks in a saucepan and pour it all with 0.5 liters of boiling milk, in which a tablespoon of instant coffee and a little vanilla have previously been dissolved. Mix all this thoroughly, put on fire and bring to a boil. Remove from heat, add 30 g of butter and cool. This cream is suitable for filling eclairs, buns, and for spreading tartines.

Coffee sandwiches . Take 100 g of chocolate bar and dissolve it in three tablespoons of warm water. Add a tablespoon of oil and a teaspoon of instant coffee. Mix all this well. The cream prepared in this way is spread on one layer of biscuit, and covered with another layer on top. Sandwiches are cooled before serving.

Coffee mousse . To prepare 6 servings, take 200 g of cold cream, add 2 tablespoons of ice milk and beat. Separately, beat 4 yolks, gradually adding 150 g of sugar to them. After adding 2 teaspoons of coffee essence (or a teaspoon of instant coffee), carefully mix both mixtures. Before serving, cool the mousse in the refrigerator.

Coffee cream with waffles . Take 4 eggs and separate the whites from the yolks. Mix the yolks with 4 tablespoons of sugar and beat well. Add 4 cups of very strong coffee. Beat the whites separately and then carefully mix both mixtures. Divide into portions and decorate with waffles.

Coffee cream jelly . Grind 6 tablespoons of sugar well with 6 egg yolks and add 3 glasses of very strong coffee with milk. Place the mixture on low heat and heat without bringing to a boil. When the mixture thickens enough, remove it from the heat, add 5-10 g of gelatin diluted in a small amount of water and stir until completely cooled. All that remains is to add 250 g of cream, 100 g of sugar and a little vanilla. The cream is poured into small cups and placed in a cool place. Before serving, each serving is decorated with cream whipped with sugar.

Cream jelly with orange peels . Mix 250 g of cream, 2 tablespoons of milk and 3 tablespoons of sugar. Whisk all this to a mousse-like state. Add 100 g of candied orange peel, cut into small pieces. About 5 g of gelatin, dissolved in a small amount of water, is mixed with a cup of very strong coffee and the whole thing is carefully poured into the first mixture. Pour into small molds and cool for about an hour.

Cold kefir with coffee . You need 2 cups of kefir, 100 g of sugar, a tablespoon of cream and a tablespoon of instant coffee. Whip kefir in a suitable container, then add cream, sugar and coffee. Mix all this well, pour into cups and cool.

Coffee semolina porridge . Boil 0.5 liters of milk, add 2 teaspoons of instant coffee and add 5 tablespoons of semolina little by little. Stirring constantly, cook for 8-10 minutes. Remove from heat, add 3 tablespoons of powdered sugar and cool. Instead of instant coffee, you can use strong natural coffee, while reducing the amount of milk accordingly.

Semolina coffee cakes . Prepare coffee semolina porridge as described above. After this, add 3 egg yolks to it and mix thoroughly. Beat 3 whites until thick foam is obtained and carefully add to the mixture. The mass is placed on a plate or divided into portions.

Coffee rice . Wash 225 g of rice well and cook it in boiling water for about 3 minutes. At the same time, boil 0.75 liters of milk. The water in which the rice was cooked is drained, and the rice is poured into boiling milk and cooked over low heat for about 10 minutes. Remove from heat, add 18 pieces of sugar and 2 tablespoons of instant coffee, mix well. Then add 2 egg yolks to the mixture and heat slightly over the fire, without bringing to a boil.

Rice is served cold; you can garnish it with whipped cream. If desired, replace instant coffee with a glass of very strong natural coffee, but reduce the amount of milk accordingly.

Coffee soufflé . Place 10 tablespoons of butter in a saucepan and melt. Add 8 full tablespoons of flour. The mixture continues to be heated, stirring continuously with a wooden spoon. After a few minutes, remove the pan from the heat, add cold milk (0.5 l) and a pinch of salt. Stir all this until the mixture thickens, after which the pan is put back on the fire for 1-2 minutes. Then add 1 tablespoon of coffee extract (or instant coffee in the desired proportion) and 6 tablespoons of powdered sugar. Take 5 eggs, separate the yolks from the whites. Add the yolks to the mixture and beat well. Beat the whites separately and carefully add them to the mixture. Grease a mold or several small molds, fill them halfway with the prepared mixture and place in a hot oven. The soufflé is served immediately after preparation.

Coffee pudding . Take 100 g of butter and, having dissolved it over the fire, add 200 g of lightly toasted flour. Stirring continuously, pour in 0.5 liters of boiling milk. The mixture is brought to a boil, and then, after cooling slightly, add 20 g of ground coffee, 150 g of sugar and 8 yolks. Separately, beat 8 egg whites along with 50 g of sugar and vanillin and carefully mix with the first mass. With the dough prepared in this way, fill 3/4 of the pudding mold, having previously greased it with oil. The mold is placed in a pan of boiling water and the pudding is baked.

It is served on the table with gravy prepared according to this recipe. Mix well 100 g of sugar, 2 egg yolks, 30 g of flour, 100 g of cold milk and a little vanillin. Mix 0.5 cups of milk and the same amount of strong black coffee, put on fire and bring to a boil. Stirring continuously, add the first mass. Bring to a boil, remove from heat and carefully stir in the foam of two pre-beaten egg whites.

Nut slices for coffee . 120 g of sugar, 5 yolks, half a pack of vanilla sugar are mixed for about half an hour until a foamy mass is obtained. Continuing to stir, add 2 tablespoons of strong coffee, 100 g of chopped walnuts, 2 tablespoons of breadcrumbs and half a pack of cookie powder. Beat 5 egg whites separately and add to the mixture. Place the mixture in a greased and floured oblong pan. Place in a hot oven and bake until golden brown. The finished loaf is cut into thin slices and sprinkled with vanilla sugar.

Butter cones for coffee . 15 g of yeast are diluted in a few spoons of milk, 70 g of sugar are added. The dough is mixed with 280 g of flour, 70 g of butter and 1 egg. Knead the dough and place in a warm place. After the dough has risen, roll it into finger-thick sticks, weave 2 into flagella and roll into horns. Place on a greased baking sheet. The surface of the horns is brushed with egg yolk and sprinkled with nuts.

Coffee cake . Beat 5 egg whites; 0.5 cups of very strong coffee is boiled with 280 g of sugar until a thick mass is obtained. The foam of the whites is mixed with hot coffee, while whisking vigorously. Add 5 yolks and 170 g of flour, mix well and pour into a cake pan, having previously greased it with butter and sprinkled with flour. Bake at medium temperature. The cooled cake is cut horizontally into several layers, filled with English coffee cream, the recipe for which is given above, and glazed with the same cream.

Cold coffee cake . Grind the egg yolks with sugar. Beat the whites until foamy and then carefully combine them with the yolks. Grind the vanilla crackers and mix with the egg mixture. Pour in the melted butter and mix well. Pour in cold sweet coffee and stir again. Place in a mold and refrigerate. Proportion: 200 g butter, 2 eggs, 1 cup sugar, 300 g vanilla crumbs, 1/2 cup black coffee.

Coffee ice cream . 4 egg yolks are ground well with 250 g of sugar, add 3 glasses of strong coffee with milk and put on fire. Stirring constantly, bring to a boil. Remove from heat and continue stirring until completely cooled. The mixture is poured into an ice cream maker and frozen. When serving ice cream, you can decorate its surface with whipped cream foam.

Ice cream Liege style . To prepare 6 servings, dilute 3 tablespoons of instant coffee in 3 tablespoons of boiling water. Half a glass of granulated sugar is dissolved in 1/4 glass of water and boiled in a saucepan until the threads can be pulled out of the mass with a fork. Grind 4 egg yolks and gradually, in a thin stream, add sugar syrup to them, while continuing to whisk continuously. When the mixture thickens, pour in coffee, mix well and add 2 cups of whipped cream. Pour into a mold and place in the freezer. As soon as the edges of the mixture begin to harden, remove from the freezer and beat for 1 minute. Pour into molds with a spoon and place in the refrigerator.

Express ice cream . A can of condensed milk is mixed with 1/4 liter of strong, still warm coffee. After the mixture has cooled sufficiently, it is poured into a mold and placed in the freezer. Serve in cups and garnish with waffles or cookies.

Coffee caramel . 8 tablespoons of granulated sugar and 5 tablespoons of butter are placed in a saucepan and put on fire. Heat for 10 minutes, stirring well. Then add a glass of very strong coffee and a glass of cream. Stir and cook for 10 minutes. In the meantime, spread vegetable oil on some smooth surface on which the mixture will cool. It is easy to check its readiness: if a drop of it in a glass of cold water does not spread, the mixture is ready. It is poured from the pan onto the prepared surface and cut into squares with a knife.

Coffee truffles . Melt 100 g of milk chocolate over low heat, mix it with 1 tablespoon of butter and 1 tablespoon of condensed milk until smooth. Remove the pan from the heat and add there, stirring quickly, an egg yolk and a teaspoon of instant coffee. After the mixture has cooled slightly, roll it into balls, the surface of which is covered with cocoa. If you need to store truffles for several days, you should keep them in the refrigerator.

Source: N.N. Pucherov “All about coffee”, 1987

Homemade cappuccino in French press

What will you need?

• 4 tablespoons ground coffee.
• 330 ml water.

How to cook?

Brew coffee in a French press and leave for 4 minutes. Then we use the same French press to froth the milk (preheated, but not to a boil). How to beat in a French press? Pour hot milk into it approximately halfway, lower the piston to this level, then quickly move it up and down until airy foam forms. Add the frothed milk to the coffee already poured into cups.

Cappuccino - the heritage of the monks

The Capuchins, monks of an Italian monastery, once noticed that adding milk to coffee creates a dense, tasty foam. And a certain self-taught Giuseppe, who lived next to the monastery, built a machine for making cappuccino. We still use his invention, improved and automated.

Essentially, the basis of this process is producing milk foam using steam. And everything else is no longer difficult. Place the prepared foam into a cup where espresso has already been added, and get a white cappuccino. And if you pour coffee into a cup where foam has previously been placed, the cappuccino will turn out black.

If you really want to try a magic drink, but don’t have a miracle machine at hand, don’t despair. We brew coffee in the Turk until the foam rises, and, without allowing it to boil, we lift the Turk and put it back. We do this procedure 7 - 8 times.

You may be interested in How to brew the “right coffee” at home - advice from a professional barista

Now you need to prepare the foam. Pour milk or cream (for one cup) into a metal mug and place it on the stove. After 10 seconds, turn on the mixer and beat the milk. When the large bubbles disappear, remove the mug from the heat. Gently transfer the foam onto the coffee surface. You can savor it!

It's easy to check the quality of cappuccino. A spoonful of sugar is poured onto the foam, and the sugar should remain on the surface. One of the secrets to a delicious cappuccino is the original espresso. It must be very well prepared from high quality grains.

Homemade raf masala

What will you need?

• 4 tablespoons ground coffee.
• 330 ml water.
• 2 teaspoons cane sugar.
• Half a teaspoon of ground ginger.
• Half a teaspoon of cardamom.
• Half a teaspoon of cinnamon.
• 40 ml hot water.
• 50 ml 10 percent cream.

How to cook?

First, we prepare coffee in a French press. After pouring it into another container, set it aside. The next step is to prepare the syrup: mix spices and sugar with hot water until the sugar dissolves. Then heat the cream (not to a boil). All that remains is to mix coffee, syrup and cream in a French press and beat, either using a plunger or a mixer.

Vegetables with coffee sauce

If you want to cook vegetables so that even those who don’t like vegetables in general will eat them, use this recipe. It is suitable for vegetarians and vegans if you replace the Worcestershire sauce with soy sauce.

What you will need:

• 10 potatoes
• 2 carrots
• 2 eggplants
• 2 bell peppers
• 1 onion
• 2 tbsp. l. olive oil
• salt to taste
• black pepper to taste
• 1 glass of water
• 1 stack strong coffee
• 1 tbsp. l. Sahara
• 1 tbsp. l. Worcestershire sauce
• 2 tsp. starch
• 1 tsp. ground paprika

How to cook:

1. Cut potatoes in half, larger ones into quarters. Cut the carrots into quarters lengthwise. Cut the eggplants and peppers into large cubes, and the onion into quarters.
2. Mix the vegetables in a bowl, add salt, pepper, oil, and place on a parchment-lined baking sheet. Bake for about half an hour at 180 degrees.
3. Boil water with coffee. Add all other ingredients and cook until thickened (10-15 minutes). Stir.
4. Serve the prepared vegetables immediately with the sauce or pour it into a gravy boat so that everyone can add to their own taste.

Cold mint coffee with chocolate

What will you need?

• 350 ml freshly brewed coffee.
• 3 tablespoons mint syrup.
• 100 g ice cream.
• Ice cubes.

How to cook?

Dissolve the chocolate in hot, freshly brewed coffee and cool the resulting mixture slightly. Add 50 g of ice cream, mint syrup, ice cubes and blend everything in a blender. Pour into a glass and add the remaining half of the ice cream there. Before serving, you can garnish with mint leaves.

Viennese coffee (with cream)

Ingredients:

• ground coffee - 2 teaspoons;
• drinking water - 200 ml;
• cream (at least 33%) - 50 ml;
• powdered sugar - 2 teaspoons (or to taste);
• dark chocolate (optional) - about 15 g;
• sugar - optional and to taste.

Cooking method:

1. Since Viennese coffee is served hot, the first step is to do the preparatory work, namely whip the cream.
2. Do not forget to pre-cool the dairy product, as warm cream may simply separate when whipped.
3. We start working at the lowest speed of the mixer, gradually increasing the speed.
4. It is important not to overdo it with the whipping process: as soon as the creamy mass thickens and begins to hold its shape, add sweet powder to taste and turn off the mixer.
5. If not stopped in time, the cream may separate into butter and whey.
6. For now, put the whipped cream on the refrigerator shelf and start brewing coffee.
7. We put a portion of ground grains into the Turk.
8. If desired, add sugar to taste.
9. Pour in cold drinking water.
10. The dosage of liquid can be varied by increasing or decreasing the strength of the drink.
11. We place the Turk on the fire and wait until the coffee begins to rise, after which we immediately remove the drink from the stove.
12. After straining through a fine sieve, pour the coffee into a tall transparent glass.
13. We take the whipped cream out of the refrigerator and quickly, with confident movements, pour it into the glass.
14. If you want to decorate the drink beautifully, you can transfer the creamy mixture into a cooking bag and apply it to the surface of the coffee in a circular motion.
15. You can also buy ready-made whipped cream, then the process of preparing Viennese coffee will only take a couple of minutes.
16. If desired, sprinkle the drink with fine chocolate chips and immediately begin tasting.
17. Viennese coffee with cream is ready

Enjoy your coffee!

Cold brew - cold brew coffee

What will you need?

• 4 tablespoons ground coffee.
• 330 ml water.

How to cook?

And here, too, you can’t do without a French press. Pour coffee into it and fill it with cold water. Covering the French press with a lid, infuse the drink for 12 hours to 24 hours. After this time, lower the piston. Then we filter the coffee through a paper filter or sieve, and put it in a tightly closed container in the refrigerator. Homemade cold brew can be stored in the refrigerator for up to 2 weeks. You can drink it black, with milk, with added syrup, mixed with fruit juice.

All five coffee drinks are quick and easy to prepare. But it is important to use good freshly roasted coffee for them. You can buy it – in beans or already ground – in our online store. The catalog presents popular and rare single varieties, as well as original mixtures. Grain is purchased directly from farmers in South and Central America, Africa, and Indonesia. Roasted before delivery in Novosibirsk.

Principles of making good coffee

Of course, you can go to great lengths and use special detergents to clean equipment, achieve optimal water hardness, and so on. But sooner or later there will be a point of diminishing returns.

Principles of successful coffee

We believe that, of the dozens of variables that can be varied, you need to focus on the main three:

Buy good coffee beans, ideally freshly roasted.

Stephen Morrissey in 2008, he became the world barista champion, defeating almost 3,000 rivals, says this: “I’m supposed to be the best in the world at this nonsense, but if they give me bad beans, I’m powerless to make delicious coffee.” When purchasing, calculate the quantity so that you can consume the coffee within a month from the date of roasting. Better buy some coffee and spend the rest of the money on expensive vegetables or bread (for the “glutton day”, of course).

High-quality beans are the key to delicious coffee. Even the best baristas can't do anything without them.

Grind coffee one serving at a time.

Stale coffee after a good grind is better than fresh beans (within two weeks of roasting) after a bad grind.” Brewing coffee is like cooking garlic. If you use large pieces of garlic, the flavor will be moderate. If you crush the garlic in a press or cut it into small cubes, the taste can be overly strong, even bitter. This is why chefs always say that you need to cut into pieces of the same size. It's exactly the same with coffee. “Extraction” is the dissolution of grain solids in water. If the grind is uneven, the drink will be both sour due to under-extraction (from large particles) and bitter due to over-extraction (from small particles). You can solve this problem by using a coffee grinder with millstones, rather than with knives. Depending on the finances and time you have, you can:

• Take the beans to a good coffee shop and they will grind them for you using a commercial burr grinder.
• Use a manual burr coffee grinder.
• Use an electric burr coffee grinder.

Even love becomes brighter with a cup of aromatic coffee.
The greatest discovery for you may be the need to grind the beans one serving at a time immediately before preparing each cup, regardless of the grinding method. Thus, all the oils and flavoring substances end up in the drink and do not oxidize in the air. Freshly chopped garlic works the same way and is best suited for dishes.

Weigh coffee and water in grams.

Measuring water by weight (in grams) is more reliable than by volume, since the density of water changes when heated. Using the metric system solves this problem: 1 L = 1000 ml = 1000 g. Most of the world probably uses it for a reason! My standard recommendation for making damn good coffee is to use a ratio of 2g per 30ml (g),

Coffee brewing methods can be divided into filter and non-filter brewing. As with sake, some prefer the crisp properties of the former, while others prefer the richness of the flavor and aroma of the latter. Filters retain more oils and small particles.

How to make aromatic coffee

We will prepare coffee using AeroPress technology. Armed with this small device, you can prepare top-class coffee even on a folding table on an airplane.

Step 1: Boil water.

Step 2: While the water is heating, rinse the AeroPress plunger under the tap and insert the smaller diameter (1.2 cm) cylinder into it. Place the device upside down on a digital scale. Reset the scale and add exactly 12g of medium to fine ground coffee (grind using a manual burr grinder).

Insert the paper filter into the removable plastic cap.

Step 3: When the water boils, turn off the heat. Transfer the water to a container more suitable for precise pouring. Dip a cooking thermometer into it. When the temperature is a few degrees above 79°C (the recommended temperature from the makers of the AeroPress, based on taste tests), slowly pour 100 ml of water into the AeroPress. If the temperature is below 82° C, most of the bitter substances do not enter the liquid. As soon as you pour in 100 ml of water, stir the mixture. And then add another 100 ml (total 200 ml).

Stir the mixture

Step 4: Stir one last time to thoroughly stir the coffee.

Step 5: Insert the filter into the lid, put the lid on. Turn the device over the cup and slowly press down on the plunger. The best coffee you've ever tasted will pour into your cup. If you hurry, you will make people laugh. Let pouring take at least 20 seconds.

Pour the best coffee of your life into your cup and get ready to taste it

Stage 6: Grand finale - cleaning. This is our favorite part! Push the plunger a couple more inches above the trash can, discarding the paper filter and grounds. Rinse the end of the plunger and the cleaning is complete. To make 2 cups, use 24 g of coffee and the same 200 ml of water. Pour aromatic coffee into one cup, and then pour 50/50 into two cups. Add hot water to each cup to achieve desired volume.

Fanatics (not an offensive term) pre-strain the hot water through two paper filters. So that the coffee does not have a papery taste.