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Sugar and spice and all things nice

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  • Sugar and spice and all things nice

    Hi,

    I know this question could possible get me lynched by the purists but does anybody add spices to their espresso? I mean REAL spices that are freshly ground, not the syrups and the like.

    I randomly came across this site (http://www.xpressivo.com/theespressoguide/recomended_aroma_espresso.asp) and gave the suggestion a go.

    I got some cardamom seeds. Gave them a quick unscientific bash in the mortar with the pestle. Put the ground cardomom in the PF. Then put the PF under the grinder. Tamped and brewed my self a shot (the quality of the espresso itself was probably quite poor but I had some nice crema happening on my dads POS coffee machine he brough home from work).

    And I quite liked it. I probably used too much cardamon (I used about half a teaspoon, probably less) for my liking. Ideally, for me I just want a hint of spice. When I added milk the caradamom still cut through but it was not half bad. A bit of experimenting and I think it could be quite good.

    I wonder if any one has tried this or has any tips on what would work. Im guessing cinnamon, cloves etc...

    * hears a rumble from the distance as a wave of angry purists come charging, wanting blood, shouting off with his head!*

  • #2
    Re: Sugar and spice and all things nice

    Cardomom is commonly used in Turkish coffee (I think) so it is a traditional thing to add fresh spices to coffee.

    1/2 a teaspoon is a lot of cardomonm as it is a strong aromatic spice. try just using the seeds from 1 pod and see how it tastes. A bit of sugar may bring out the nice flavours too.

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    • #3
      Re: Sugar and spice and all things nice

      As much as everyone here loves coffee theres nothing wrong with a bit of varity i for one think i might try some.

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      • #4
        Re: Sugar and spice and all things nice

        hmm, chai coffee anyone? sounds like an interesting concept.

        hehe, I just thought: why dont I google this? Sure enough, theres a few recipes out there...

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        • #5
          Re: Sugar and spice and all things nice

          I have actually taken it a little further than that.

          this: http://coffeesnobs.com.au/YaBB.pl?num=1159717386/0#0

          Was when I started experimenting with roasting the spices with the coffee but I have worked them in pre and post roast.

          Fun to try and great for a spicy winter coffee treat.

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          • #6
            Re: Sugar and spice and all things nice

            Just leave the seeds whole, youll still extract aromatics/flavour from them. With larger things like star anise and the like, cant you grind them with the coffee?

            Im quite partial to kaffir lime leaves for aromatics, so I might toy with the idea of finely slicing some to put into the PF. I have done some orange zest before, and the result was very nice indeed.

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            • #7
              Re: Sugar and spice and all things nice

              Originally posted by segrave link=1170213931/0#2 date=1170217379
              As much as everyone here loves coffee theres nothing wrong with a bit of varity i for one think i might try some.

              Variety is the spice of life??? :-?




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              • #8
                Re: Sugar and spice and all things nice

                Originally posted by lucinda link=1170213931/0#6 date=1170318430
                Originally posted by segrave link=1170213931/0#2 date=1170217379
                As much as everyone here loves coffee theres nothing wrong with a bit of varity i for one think i might try some.

                Variety is the spice of life??? :-?




                OOOOOOOO.....................i see what u did there

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                • #9
                  Re: Sugar and spice and all things nice

                  I meant to add that roasting spices with your beans will charr the spices.

                  Spices are very sensitive to roasting and take less than a minute. They burn very easily. Just throw the spices in a hot dry saucepan and move them around for about 20 seconds or less and remove onto a cold plate straight away. Bash them in a mortar and pestle to grind/crush and add to your coffee.

                  For coffee there really isnt much need to roast the spices as when the hot water hits them in the basket they will relaease the flavoured oils with no problems.

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