Pairing coffee with cheese has both fans and detractors. It is pointless to argue about the rightness of each side; it is better to try it once and decide for yourself whether you like cheese coffee or avoid it. We present to your attention a selection of 5 popular recipes for coffee with cheese.
Selection of ingredients. There is no point in overpaying for high-quality Arabica beans, since the unique tones will be overwhelmed by the cheese. Budget blends of Arabica and Robusta are suitable, as long as the coffee is natural - instant-based cheese coffee turns out bitter and without aroma.
The recipes use two types of cheese - hard and processed. Any varieties with a characteristic creamy milky smell are suitable, always without mold or smoked notes, for example, Russian or Parmesan. It’s good if the processed cheese is liquid, then it will dissolve more easily in coffee.
"Lazy" cheese coffee
A cheese and coffee option for a quick breakfast that goes well with salty crackers.
Ingredients:
- hard cheese – 15-20 g;
- ground coffee – 10 g;
- water – 80 ml;
- sugar - to taste.
Recipe
1. Prepare coffee using any method, filter the grounds through a strainer and add sugar (optional). Mix.
2. Cut the cheese into 3-4 pieces and place them on the bottom of the cup.
3. Pour coffee over the cheese, stir, wait 2-3 minutes.
4. You can drink coffee first and then eat the melted cheese, or do the opposite - whichever you prefer.
Features of the cheese drink
The combination of coffee and cheese was invented a long time ago. This unique drink was developed in France. That's why it is also called French dessert. This treat can be prepared even every day, because the recipe is quite simple, and the ingredients can be found in any store.
But in order to prepare a real cheese drink, you need to carefully select the ingredients. It is better to use ground or bean coffee. Granulated ones are unlikely to make a tasty dessert. It is also necessary to choose a good cheese with a rich taste and aroma. The cooking technology is not at all complicated. Several slices of soft cheese are poured over a hot coffee drink, then stirred. Add salt or sugar if desired.
A piquant taste and creamy aftertaste are a characteristic feature of any cheese drink recipe.
According to experts, brie cheese goes best with coffee.
Classic coffee with cheese
A French preparation method, the drink is slightly viscous with distinct cheesy notes. An excellent option for breakfast or a light snack.
Ingredients:
- ground coffee – 15 g;
- hard cheese – 50 g;
- water – 100 ml;
- salt (if the cheese is unsalted) – 1 pinch.
Recipe
1. Brew strong coffee using any method and strain.
2. Cut the cheese into pieces and add to the blender. Pour in hot coffee and add salt.
3. Beat until smooth and pour into a serving cup.
Benefits and harms
Coffee and cheese combined in one drink can have both positive and negative effects on the body. Among the useful properties it is worth highlighting:
- stimulates the functioning of the nervous system;
- gives a boost of energy;
- helps improve thinking abilities;
- increases blood pressure (useful for people suffering from hypotension);
- reduces the risk of developing cancer, Parkinson's disease;
- Helps relieve headaches.
In addition, coffee can remove calcium from the body. By adding a cheese product to the composition, this effect is reduced. The microelement concentration practically does not decrease. However, such a cocktail can cause harm. Especially if it is consumed in excessive quantities. The following negative changes are noted:
- removal of fluid from the body;
- sleep disturbance;
- increased heart rate;
- excessive increase in blood pressure;
- nervousness;
- development of coffee addiction.
Therefore, you should drink no more than 2-3 servings per day . Due to this, such problems will be avoided. You should completely avoid such a cocktail during pregnancy, lactation, as well as in case of disturbances in the gastrointestinal tract and heart pathologies.
The cheese coffee drink has a delicious taste. It turns out tender, aromatic and at the same time satisfying. Therefore, this drink can easily replace breakfast or lunch. The body will receive enough calories to carry out daily work. In addition, you will be able to lift your mood. After all, caffeine promotes the synthesis of the happiness hormone.
Raf Cheese (Raf Cheese or Cheese Raf)
One of the variations of the classic Raf coffee, a hit in Russian coffee shops over the past few years. Traditionally prepared with espresso.
Ingredients:
- espresso – 30 ml;
- milk – 50 ml;
- processed cheese – 10 g.
Recipe
1. Brew espresso.
2. Add milk, cream cheese and coffee to the blender. Beat for 10-15 seconds.
3. Pour the mixture into a pitcher (another container in which it is convenient to froth milk).
4. Beat the mixture in a coffee machine steamer or in another way (preheat to 60 degrees), the volume of liquid should increase by 1.5 times.
5. Pour the drink into a glass or cup for serving. You can decorate with a skewer with a piece of hard cheese.
Coffee with cream cheese
Ingredients:
- Brie cream cheese - 1 small piece.
- brewed coffee – 1 cup
First you need to brew strong natural coffee. After this, strain it from the grounds. Place a piece of cream cheese in the bottom of the cup and pour hot coffee over it. Stir it and you can try it. First you need to eat cheese, which will have a pleasant coffee flavor. After that, drink some coffee.
Coffee with processed cheese and milk (cream)
A drink with a spicy, but at the same time delicate taste. Pairs well with white bread and honey buns. Calorie content can be adjusted by adding milk or cream, or a mixture of both.
Ingredients:
- ground coffee – 2 teaspoons;
- water – 100 ml;
- cream 10-20% (or milk) – 50 ml;
- processed cheese – 45 g;
- sugar – 1 teaspoon;
- salt - on the tip of the knife.
Recipe
1. Bring milk or cream to a boil, remove from heat and add melted cheese. Stir until the cheese is completely dissolved.
2. Brew coffee (optimally in a Turkish coffee pot, but you can do it in another way).
3. Pour the milk mixture into a serving cup (glass), add coffee, sugar and salt. Mix. Let stand for 1-2 minutes.
What coffee is ideal for a Lapland coffee recipe?
In order to choose the perfect Vietnamese coffee for your Lapland coffee recipe, you need to remember that the better the taste of pure black coffee, the more ideal it is for the Lapland coffee recipe. Therefore, among our large selection of Vietnamese coffee, we can recommend:
- thick and gently bitter Vietnamese ground coffee Me Trang - Ocean blue or Trung Nguyen coffee - S;
- rich coffee beans Dat Saigon – Culi or invigorating coffee HanCoffee – Standard Robusta;
- instant coffee Saigon – Gold without additives or strong instant coffee Trung Nguyen G7 – Pure Black.
Another main feature of the Lapland coffee recipe is that the rich taste of black coffee in combination with cheese will acquire softness and natural sweetness. And if everything is more or less clear with the choice of coffee, then what about cheese?
What is coffee raf
It is believed that this drink (unlike many) was invented in Russia. In 1996, in the capital of our country, near the Kuznetsky Most metro station, a tiny coffee shop-shop “Coffee Bean” was opened, which was extremely popular. And one day a man named Rafael (or Rafail) Timerbaev came there, who didn’t like coffee at all and therefore preferred tea. The baristas decided it was some kind of competition. They tried many combinations of ingredients and finally created a drink that the fastidious Raphael could not resist. Subsequently, other visitors also expressed a desire to try the combination, which managed to conquer this gourmet. They asked to make them coffee “like Raf’s.” Therefore, this drink was included in the permanent menu of the establishment and was simply called “raf”. Now it is drunk not only in Moscow, but also in other cities of Russia and the CIS. But outside the post-Soviet space, raf is little known - under the consonant English name (rough coffee), they offer very bitter coarsely ground coffee.
Rough coffee lovers note its mild taste
Recipe Cheese raf. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Cheese raf”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 46.2 kcal | 1684 kcal | 2.7% | 5.8% | 3645 g |
| Squirrels | 1.2 g | 76 g | 1.6% | 3.5% | 6333 g |
| Fats | 3.9 g | 56 g | 7% | 15.2% | 1436 g |
| Carbohydrates | 1.4 g | 219 g | 0.6% | 1.3% | 15643 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 1.1% | 20000 g |
| Water | 90.3 g | 2273 g | 4% | 8.7% | 2517 g |
| Ash | 0.164 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 17.8 mcg | 900 mcg | 2% | 4.3% | 5056 g |
| Retinol | 0.016 mg | ~ | |||
| beta carotene | 0.008 mg | 5 mg | 0.2% | 0.4% | 62500 g |
| Vitamin B1, thiamine | 0.009 mg | 1.5 mg | 0.6% | 1.3% | 16667 g |
| Vitamin B2, riboflavin | 0.029 mg | 1.8 mg | 1.6% | 3.5% | 6207 g |
| Vitamin B4, choline | 5.12 mg | 500 mg | 1% | 2.2% | 9766 g |
| Vitamin B5, pantothenic | 0.093 mg | 5 mg | 1.9% | 4.1% | 5376 g |
| Vitamin B6, pyridoxine | 0.011 mg | 2 mg | 0.6% | 1.3% | 18182 g |
| Vitamin B9, folates | 2.74 mcg | 400 mcg | 0.7% | 1.5% | 14599 g |
| Vitamin B12, cobalamin | 0.11 mcg | 3 mcg | 3.7% | 8% | 2727 g |
| Vitamin C, ascorbic acid | 0.14 mg | 90 mg | 0.2% | 0.4% | 64286 g |
| Vitamin D, calciferol | 0.022 mcg | 10 mcg | 0.2% | 0.4% | 45455 g |
| Vitamin E, alpha tocopherol, TE | 0.082 mg | 15 mg | 0.5% | 1.1% | 18293 g |
| Vitamin H, biotin | 0.926 mcg | 50 mcg | 1.9% | 4.1% | 5400 g |
| Vitamin K, phylloquinone | 0.4 mcg | 120 mcg | 0.3% | 0.6% | 30000 g |
| Vitamin RR, NE | 0.3524 mg | 20 mg | 1.8% | 3.9% | 5675 g |
| Niacin | 0.055 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 42.74 mg | 2500 mg | 1.7% | 3.7% | 5849 g |
| Calcium, Ca | 28.55 mg | 1000 mg | 2.9% | 6.3% | 3503 g |
| Magnesium, Mg | 4.52 mg | 400 mg | 1.1% | 2.4% | 8850 g |
| Sodium, Na | 11.59 mg | 1300 mg | 0.9% | 1.9% | 11217 g |
| Sera, S | 8.08 mg | 1000 mg | 0.8% | 1.7% | 12376 g |
| Phosphorus, P | 23.8 mg | 800 mg | 3% | 6.5% | 3361 g |
| Chlorine, Cl | 21.78 mg | 2300 mg | 0.9% | 1.9% | 10560 g |
| Microelements | |||||
| Aluminium, Al | 13.7 mcg | ~ | |||
| Iron, Fe | 0.058 mg | 18 mg | 0.3% | 0.6% | 31034 g |
| Yod, I | 2.47 mcg | 150 mcg | 1.6% | 3.5% | 6073 g |
| Cobalt, Co | 0.082 mcg | 10 mcg | 0.8% | 1.7% | 12195 g |
| Manganese, Mn | 0.0019 mg | 2 mg | 0.1% | 0.2% | 105263 g |
| Copper, Cu | 6.44 mcg | 1000 mcg | 0.6% | 1.3% | 15528 g |
| Molybdenum, Mo | 1.37 mcg | 70 mcg | 2% | 4.3% | 5109 g |
| Tin, Sn | 3.56 mcg | ~ | |||
| Selenium, Se | 0.11 mcg | 55 mcg | 0.2% | 0.4% | 50000 g |
| Strontium, Sr | 4.66 mcg | ~ | |||
| Fluorine, F | 73.15 mcg | 4000 mcg | 1.8% | 3.9% | 5468 g |
| Chromium, Cr | 0.55 mcg | 50 mcg | 1.1% | 2.4% | 9091 g |
| Zinc, Zn | 0.0822 mg | 12 mg | 0.7% | 1.5% | 14599 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.2 g | max 100 g | |||
| Galactose | 0.014 g | ~ | |||
| Glucose (dextrose) | 0.008 g | ~ | |||
| Lactose | 1.096 g | ~ | |||
| Essential amino acids | 0.365 g | ~ | |||
| Arginine* | 0.03 g | ~ | |||
| Valin | 0.055 g | ~ | |||
| Histidine* | 0.022 g | ~ | |||
| Isoleucine | 0.045 g | ~ | |||
| Leucine | 0.073 g | ~ | |||
| Lysine | 0.056 g | ~ | |||
| Methionine | 0.02 g | ~ | |||
| Methionine + Cysteine | 0.027 g | ~ | |||
| Threonine | 0.038 g | ~ | |||
| Tryptophan | 0.012 g | ~ | |||
| Phenylalanine | 0.04 g | ~ | |||
| Phenylalanine+Tyrosine | 0.082 g | ~ | |||
| Nonessential amino acids | 0.496 g | ~ | |||
| Alanin | 0.027 g | ~ | |||
| Aspartic acid | 0.056 g | ~ | |||
| Glycine | 0.016 g | ~ | |||
| Glutamic acid | 0.166 g | ~ | |||
| Proline | 0.085 g | ~ | |||
| Serin | 0.047 g | ~ | |||
| Tyrosine | 0.042 g | ~ | |||
| Cysteine | 0.007 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 8.22 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.6 g | max 18.7 g | |||
| 4:0 Oil | 0.093 g | ~ | |||
| 6:0 Kapronovaya | 0.055 g | ~ | |||
| 8:0 Caprylic | 0.027 g | ~ | |||
| 10:0 Kaprinovaya | 0.055 g | ~ | |||
| 12:0 Lauric | 0.06 g | ~ | |||
| 14:0 Miristinovaya | 0.422 g | ~ | |||
| 15:0 Pentadecane | 0.033 g | ~ | |||
| 16:0 Palmitinaya | 0.523 g | ~ | |||
| 17:0 Margarine | 0.016 g | ~ | |||
| 18:0 Stearic | 0.288 g | ~ | |||
| 20:0 Arakhinovaya | 0.027 g | ~ | |||
| Monounsaturated fatty acids | 0.83 g | min 16.8 g | 4.9% | 10.6% | |
| 14:1 Myristoleic | 0.038 g | ~ | |||
| 16:1 Palmitoleic | 0.074 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.641 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 0.129 g | from 11.2 to 20.6 g | 1.2% | 2.6% | |
| 18:2 Linolevaya | 0.058 g | ~ | |||
| 18:3 Linolenic | 0.025 g | ~ | |||
| 20:4 Arachidonic | 0.047 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 4.5% |
The energy value of Cheese raf is 46.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Gastronomic combinations in different countries
In Denmark and England - coffee cheese
sprudge.com Manufacturers decided to experiment and add coffee while cooking the cheese in order to obtain a delicate product whose taste develops gradually.
The most famous cheese factory producing it is located in Denmark. The base is made from Swedish and Dutch cheeses Prästost and Gouda. The coffee aroma and taste appear when the cheese is sufficiently ripe. This usually takes about eight months. But the result is worth the time spent.
Consumers liked the unusual cheese. It is ordered for famous restaurants with Michelin stars and sold in some stores in Denmark.
In Sweden and Finland - cheese baked in coffee
The Swedes and Finns have had a cheese and coffee tradition for almost 200 years. The cheese, which in Sweden is called kaffeos, is made from cow's milk colostrum with the obligatory addition of goat and deer milk. The finished product is baked in the oven until golden brown. It is then cut into pieces and eaten dipped in coffee. Sometimes whole round layers of cheese are poured into coffee and allowed to brew, then served as dessert.
Modern housewives can prepare not traditional cheese for coffee, but a cheese cake, to which flour, butter, and cream have already been added.
In France and Colombia - soft cheeses in coffee and chocolate
To drink coffee the French way, you need to add soft cream cheese directly to the cup. In Colombia, this recipe is popular in combination with hot chocolate. First, they drink a drink with a pleasant oiliness, and then eat the cheese, which has already acquired a delicate coffee taste. The ideal cheeses for this drink are brie or camembert.
If you prepare coffee according to a recipe where the cheese quickly dissolves in the drink, then it is better to use Philadelphia, mascarpone or other creamy varieties.
Where can I get cheese for my Lapland coffee recipe?
Of course, you can try looking for original Lapland cheese on the shelves of cheese stores, order it online, or try replacing it with another cheese... Or you can make Lapland cheese yourself!
What you will need for this:
- 2 liters of whole milk;
- 60 ml heavy cream;
- 2 tsp rennet;
- You will also need a thermometer and gauze.
Step 1: Pour the milk into a large saucepan and place on the stove. Add cream. Heat the milk and cream to 37 degrees Celsius (about body temperature). Remove from heat.
Step 2: Add rennet while stirring! Let the pan sit for about an hour. You should get a mass similar to cottage cheese. Heat to a boil.
Step 3. Pour the cottage cheese into a colander or sieve lined with gauze. Fold the fabric over the top and squeeze out as much liquid as possible! But be careful - the cottage cheese is very hot!
Step 4: Place something heavy on the cheese and let it squeeze out the water for at least a couple of hours.
Step 5. It's already cheese! Take it and place it in a heatproof pan. Place the pan with the cheese in the oven, heated to 200 degrees Celsius, and bake until golden brown.
Ready! Cut the cheese into small cubes, place it on the bottom of a coffee cup, and you can already add black coffee to the cup! Read about how to properly brew Vietnamese black coffee here.
History of the coffee drink
The history of raf coffee begins in the nineties of the last century. At that time, in the vast expanses of the post-Soviet space, coffee culture was just emerging. There were very few establishments where you could find different types of drinks based on coffee beans.
The origin of the famous cocktail occurred in one of these coffee shops. Then the barista decided to please one visitor, whose name was Rafael. He said that he did not like the rich taste of espresso and asked that a softer drink be prepared for him. Then an employee of the establishment mixed a portion of coffee with cream in one cup. The drink turned out to be so tasty that friends of the foreigner who was first served it started ordering it. When they came to the coffee shop, they ordered coffee like Raphael's. Over time, the wording was shortened to the modern “Raf coffee.”
With peanut butter
Those who are watching calories should take into account that ground peanut paste is a nutritious, but high-calorie product, rich in protein. You will need:
- 50-60 g unsalted processed cheese;
- 50-60 ml low-fat cream;
- 35-40 g peanut butter;
- 70 ml espresso;
- sugar to taste (preferably cane sugar).
Preparation:
- Dissolve cheese in heated cream.
- Then add peanut butter and mix until smooth.
- Pour the creamy peanut mixture into the espresso and add sugar. Ready!
When inviting family or friends for coffee, you don’t have to organize a whole ceremony. Coffee will seem more delicious if it is prepared according to all the rules, and not hastily, and served in beautiful dishes.
At this moment, you can surprise your household and guests with completely new tastes by preparing an invigorating drink according to original recipes, for example, with orange, butter or coconut milk.
Creamy (without blender)
For 1 serving you will need:
- 1-2 small cubes of cream cheese;
- a cup of freshly brewed strong coffee;
- sugar.
Preparation:
- Place cheese at the bottom of the mug.
- Pour in hot, strained coffee. Preference should be given to Americano or espresso, as the contrast between the light coffee bitterness and delicate aftertaste will be brighter.
- Stir, taste, add sugar if necessary.
The combination of these two products not only tastes good, but is also believed to be effective for weight loss. The coffee and cheese diet has been adopted by many lovers of thin waists. This is made possible by the feeling of satiation that both ingredients have.
What cheese is suitable for Lapland coffee?
As we mentioned earlier, Kaffeost is served with cheese, but not with ordinary cheese, but with special Lapland cheese – Leipäjuusto. How is it different from other dairy products? It is usually made from reindeer milk, but it can also be made from sheep's or cow's milk.
What else do we know about this cheese:
- it is made in the form of a shallow disk 2 or 3 centimeters thick;
- it is hard;
- it is baked in the oven or grilled, which explains the typical brown spots on its surface.
The traditional way to serve Leipäjuusto is with coffee. To do this, the cheese is cut into small pieces, some of which are dipped into a small cup of black coffee, while others are served separately, allowing everyone to decide how best to enjoy it.
Cheese raff coffee at home
You will need:
- 100 ml coffee
- 2 tbsp cream cheese
- Half a glass of milk and cream
Mix all ingredients in a pitcher and beat with a blender. Rough coffee, the recipe for which includes soft cheese, turns out a little salty. Therefore, this version of the drink is also called salty. But don't be afraid of the second name. The salty note will highlight the coffee taste, giving it a piquancy.
It doesn’t matter how raf coffee is made - using syrup or with “natural” additives. In any case, the result is a delicious, creamy coffee cocktail that will not leave even tea lovers indifferent. But it is important to remember that raff coffee has a considerable calorie content. Prepared according to the classic recipe (without adding nutritious ingredients like banana or peanut butter), it contains at least 82 kcal per 100 g. And the calorie content of one serving is at least 150 units.
Our online store presents the best varieties of coffee for making delicious raf coffee.
