Full beans: thoughts on Gourmet Coffee Day
»They’ve got an awful lot of coffee in Brazil…« – this line comes from Sinatra's "The Coffee Song" and from a time when you would never have dreamed of drinking coffee from reusable cups while walking, mixing it with tonic or buying it in capsules. Here you will find everything you need to know about coffee at a glance.
- Hard facts
- The best coffee machines
- Recipe tip
Fact 1: A bean that's not a bean
The coffee plant is a roasting plant that does not bear beans but drupes. So we effectively use the roasted seeds and make our coffee from them. The actual fruit looks quite similar to a cherry.
Fact 2: Luxemburg Luxury
Another cup of coffee:
Here you see how
much coffee is consumed every year.
On tp of it all
Our neighbors from Luxemburg
with 917 Cups.
Fact 3: Lend me a hand!
If you're in a café and ask another guest whether the espresso there is any good, and he replies dryly: "Not if you have a Pavoni hand lever at home! - then you know what makes the Pavoni community tick. You can see the machine here. If you're more of a vending machine fan, an ECM Espresso Synchronika like the one in the second picture will also work.
Fakt 4: Roast me!
There is usually more caffeine in light roasts than in dark roasts. Another myth that we would like to put to rest here: there are no "espresso beans" at all, only dark-roasted coffee beans.
Recipe: Grilled espresso honey Hokkaido with roasted walnuts and salted organic sheep yoghurt
A tiramisu recipe with espresso? We've heard of that. But savoury cuisine with coffee as an ingredient? Rather unusual. This is exactly what is called food pairing, the art of combining opposing flavours to create something new. That was exactly the goal of De'Longhi, who worked with food pairing experts to develop recipes using coffee beans - such as this one:
Ingredients (for 4 servings):
1 Hokkaido pumpkin
1 double espresso
2 tablespoons liquid blossom honey
1 tablespoon soy sauce
250 grams organic sheep's yoghurt
Cut the pumpkin in half, remove the seeds, divide into approx. 1.5 cm wide wedges and fry in a grill pan for approx. 4-6 minutes per side.
Mix the honey with the hot double espresso and add the soy sauce.
place the wedges on a large plate and brush with the espresso honey immediately after grilling. Serve with yoghurt, sprinkle with salt flakes and toasted walnuts.