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Thread: espresso shots of things other than coffee

  1. #1
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    espresso shots of things other than coffee

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Might be an odd one but I wanted to see where the community might have already explored with this. We all have a machine to emulsify oils and flavours from ground coffee beans at 9 bar of pressure but if you treat it like any other kitchen tool then - What else can an espresso machine extract a shot from? Why just coffee?

    I did just try a shot from roasted, ground almonds and before you all say I'm crazy, I suggest you try it.

    So what candidates would you all suggest to try out?

  2. #2
    Senior Member Yelta's Avatar
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    Next thing we'll be using our machines for making mint sauce to go with the weekend lamb roast.
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  3. #3
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    Well maybe not. But since this is in the 'off topic' section, and many snobs probably enjoy cooking, I figure the espresso machine can produce results that no other kitchen equipment can. How can this be utilised?

  4. #4
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by Yelta View Post
    Next thing we'll be using our machines for making mint sauce to go with the weekend lamb roast.
    Not so sure about the group for extracting weird *&^% but some have experimented with the steam wand……..

    Steaming Eggs on an Espresso Machine - YouTube ……….. yep, it's those girls again ;-)

    I heard once, of someone doing something with a steam wand and mashed potato.. 8-0
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  5. #5
    dbd
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    I was about to add something similar, I've got a recipe from a Valli Little book that does scrambled eggs with the steam wand. It feels like heresy or something, to use the coffee machine like this, but the result is better scrambled eggs than you can make in a pan. Better texture. Much faster too.

    Going from memory, crack a couple of eggs unto the milk jug. Add some cream (use the same ingredients and proportions as you would for scrambled eggs in a pan) Add some butter, either cubed and warm or melted. Salt, pepper etc. Steam it. If it looks like it's going to fast turn down the steam a little. Go a little hotter than for milk but not too far. When you stop the eggs will be still part liquid - leave them in the jug for a couple of minutes and they'll continue to cook.

  6. #6
    Sleep is overrated Thundergod's Avatar
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    My father made scrambled eggs with the steam wand in the early 1960s.
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    Member astr0b0y's Avatar
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    Eggs seems like a great idea but if there's one flavour the completely kills expresso for me its old eggs (like the taste you get from coffee crockery washing in the same dishwasher at the cafe as the breakfast plates). I'd only do this on a machine that is not used for steaming milk.
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  8. #8
    Senior Member Yelta's Avatar
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    Quote Originally Posted by astr0b0y View Post
    Eggs seems like a great idea but if there's one flavour the completely kills expresso for me its old eggs (like the taste you get from coffee crockery washing in the same dishwasher at the cafe as the breakfast plates). I'd only do this on a machine that is not used for steaming milk.
    Was going to make a similar comment astroboy, you've saved me the trouble.
    For me it's the smell of crockery/cookware that has been used to serve/cook eggs with, and as you say it transfers to other items in the sink/dishwasher, not everybody can detect it, if your one of the chosen few, disgusting.
    Don't see a real reason for the steam arm scrambled eggs method (other than the novelty/showoff value) for me a frying pan seems to work as well as it ever did.

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    I do like to roast almonds in my Behmor. 6-7 minutes on P1 roasts 200g of almonds beautifully.

    I haven't tried other nuts because of the oils they release, but I've found raw almonds to be very clean to roast.

  10. #10
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    Quote Originally Posted by dbd View Post
    I was about to add something similar, I've got a recipe from a Valli Little book that does scrambled eggs with the steam wand. It feels like heresy or something, to use the coffee machine like this, but the result is better scrambled eggs than you can make in a pan. Better texture. Much faster too.

    Going from memory, crack a couple of eggs unto the milk jug. Add some cream (use the same ingredients and proportions as you would for scrambled eggs in a pan) Add some butter, either cubed and warm or melted. Salt, pepper etc. Steam it. If it looks like it's going to fast turn down the steam a little. Go a little hotter than for milk but not too far. When you stop the eggs will be still part liquid - leave them in the jug for a couple of minutes and they'll continue to cook.
    I just gave this a go and let me say Heston Blumenthal's method ( wich I have tried and liked) has nothing on these scrambled eggs they where awsome, the smothest creamiest eggs I have ever tried.
    The steam wand was a pain to clean though but dooable and worth it!

  11. #11
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    Quote Originally Posted by Yelta View Post
    Next thing we'll be using our machines for making mint sauce to go with the weekend lamb roast.
    That box comfortable?

    I don't think I will be making scrambled eggs with my machine, but have no issues with the desire for experimentation. Without it, this forum wouldn't exist.

  12. #12
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    My Grandmother told me often that in Naples during 'the war', roasted chickpeas were miced in with the coffee to extend it.
    Try chickpeas! Supposedly it was ok.

    Also, the Italians roast barley and give that to kids as a late night caffeine free drink......also chickory I believe has been used to replace coffee in times of short supply!

    Cheers



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