Category Archives: Recipes

Recipe: Pumpkin Pie Latte

We love pumpkin pie lattes but we are also huge stovetop espresso fans, so this yummy recipe that incorporates real pumpkin and doesn’t require an espresso machine fit the bill. Very silky!

Ingredients (serves 2)

  • 2 cups of milk
  • 2 tablespoons canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 4 shots of espresso

Directions

Combine milk, pumpkin and sugar in a small saucepan and cook over low to medium heat until steaming, stirring frequently. Remove from heat and add the pie spice and vanilla. Pour into a blender and pulse for about 15 seconds until frothy. Put two shots of espresso into each mug and then pour in the pumpkin mixture. MMMM!

Recipe: Huckleberries n’ Cream Cocoa

We’re not ready to give up the huckleberry game quite yet, so we’ve been making some drinks to satisfy our need even though the season just hit the bricks. This creamy concoction is caffeine-free and is a great way to wind down in the evening.

Ingredients

Directions

  1. Combine milk and huckleberry syrup together in a steaming pitcher
  2. Steam the milk until it’s nice and frothy
  3. Put the white chocolate into the bottom of the cup, pour a little bit of the steamed/frothed milk into the bottom and mix together
  4. Pour the rest of the steamed/frothed milk into the cup, swirling around to make sure it’s incorporated with the white chocolate
  5. Drizzle with the dark chocolate sauce to taste; should fancy strike (ouch!), make a pretty design

The Grind – October 2009

Ready to get your Grind on? Check out Seattle Coffee Gear’s monthly newsletter for October.

This month’s edition features a Huckleberry Slump Latte recipe, info on descaling vs. backflushing, a guide to all the videos we’ve done over the last month and some featured products like the new Bodum Brazil French Presses available in a variety of hues or the Rocket Professional series semi-automatic, plumb-in espresso machines.

Recipe: Espresso Chiffon Cake with Fudge Frosting

Our birthday’s coming up in a couple of months and you can certainly make this gorgeous confection for us! Thanks in advance.

For the Cake (Makes an 8- or 9-inch triple-layer cake)

  • 1/4 cup neutral vegetable oil, such as soybean, canola or vegetable blend
  • 6 eggs, separated
  • 6 tablespoons freshly brewed espresso, cooled to room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar

Preheat the oven to 350 degrees. Line the bottoms of three 8- or 9-inch round cake pans with rounds of parchment or waxed paper, but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, cinnamon and salt. Set the dry ingredients aside.

In a large mixer bowl with an electric mixture, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raising the mixer speed to medium-high and gradually add the remaining half cup of sugar. Continue to beat until soft peaks form; do not whip until stiff or the cake will shirk excessively upon cooling.

Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the three prepared pans.

Bake the cakes for about 18 minutes each, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife around the edge of the pans to release the cakes. Invert onto wire racks and remove the paper liners.

For the Espresso Syrup (Makes 1 cup)

  • 1/3 cup hot, freshly brewed espresso
  • 1/3 cup sugar
  • 1/3 cup dark rum, such as Meyer’s

In a bowl, stir together the espresso and sugar until the sugar dissolves. Add the rum and let cool to room temperature.

For the Fudge Frosting (Makes about 5 cups)

  • 6 ounces unsweetened chocolate, melted and cooled
  • 4 1/2 cups confectioners’ sugar (no need to sift)
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 6 tablespoons half-and-half or whole milk
  • 1 tablespoon vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

For the Main Event
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Soak the cake with 1/3 cup of the Espresso Syrup. Spread about 1 1/3 cups of the Instant Fudge Frosting evenly over the top of the layer. Repeat with the next layer, more syrup and more frosting. Finally, top with the third layer. Soak it with the remaining syrup and frost the tops and sides with the remaining frosting.

Source: Also includes great step by step photos, tips and variation suggestions

Recipe: Triple Chocolate Espresso Coconut Cookies

We’ve definitely been in a baking mood lately — everything from cobblers to breads to complicated Italian dishes (timpano!) — and these little vittles have definitely found a tiny place in our hearts (and not so tiny spot on our waistline!).

Ingredients

  • 1 cup organic whole wheat pastry flour
  • 1/4 cup organic whole wheat flour
  • 1 tablespoon freshly ground espresso powder
  • 1/2 teaspoon aluminum-free baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 1/2 teaspoon finely ground sea salt
  • 1/4 cup raw organic cacao powder
  • 1/2 cup unsalted pastured butter, softened
  • 2/3 cup non-refined sugar
  • 1 tablespoon molasses
  • 1 large pastured egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup fair-trade semi-sweet chocolate chips
  • 1/2 cup raw unsweetened organic coconut flakes

Directions

  1. Whisk together the flour, espresso, baking soda & powder, salt and cacao.
  2. Beat the butter until fluffy, then beat in the sugar, egg and vanilla.
  3. Fold the flour mixture into the butter mixture, stirring until just combined.
  4. Fold in chocolate chips and coconut flakes.
  5. Drop dough by heaping tablespoons onto a parchment paper lined baking sheet.
  6. Bake at 375 degrees for 10 minutes, pulling them out while still moist and soft.
  7. Allow to cool 5 minutes, serve warm.

Source

Keep MacGyver Outta the Kitchen

The Australian version of the popular blog site Gizmodo features the mad cooking skillz of one MacGyver Chef in all his ‘glory.’ Now, we’re not recommending the Poached Chicken & Couscous made in a coffeemaker recipe outlined in the blog post, but it did give us a laugh.

Maybe we shouldn’t be so precious, eh? Who knows what lengths we might reach for if we were forced to cook out of a Super 8 motel room? Something tells us we’d probably just skip the chicken prep, though, and settle in for the night with a six pack instead.

The Grind: September 2009

The September issue of Seattle Coffee Gear’s monthly newsletter has hit the bricks! In this month’s issue, we have a delicious Buttercream Cappuccino recipe, a directory of our most recent videos, some tips on using oily beans in your superautomatic and a few new product features. Plus, a coupon code for 10% off $99 or more during the month of September. Check it out!

Recipe: Double Shot Mocha Cupcakes

We were poking around for a cupcake recipe for an upcoming party and we found this delicious concoction. Sounds quite lovely — we can’t wait to make them!

Ingredients

Cakes:

  • 1 cup coconut milk
  • 1/2 tablespoon ground coffee
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting:

  • 1/4 cup cocoa powder
  • 2 cups powdered sugar
  • 1/2 cup butter
  • 1/8 teaspoon salt
  • 3 tablespoons coffee
  • 1/2 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
  2. In a microwave safe bowl, heat coconut milk until hot (but not boiling).
  3. Put coffee grounds into a fine sieve, pour coconut milk over grounds and allow to seep through.
  4. Whisk sugar, oil and vanilla extract in to coffee mixture. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add to wet ingredients and beat until no (or very few) lumps remain.
  5. Pour into liners, filling each with a scant 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
  6. For frosting, sift together powdered sugar & cocoa. Cream butter and add to sugar mixture slowly. Add salt and coffee. Beat 2 minutes. Add vanilla and beat until light and fluffy. Spread or pipe onto cooled cupcakes.

Source

Grillin’ with Gail: Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce

We’ve all been working our ‘cues to the bone this summer in Seattle — with temperatures rarely dipping below 75F recently, we’ve got to get our summer on while we can! Because you know when we’re moping around here in December we won’t be able to respect ourselves otherwise.

Gail sussed out a great little recipe for some delicious baby back ribs to throw on the grill this past weekend, but it involved espresso powder and Gail was like, ‘kitten, please,’ so she swapped it out for 4 shots of espresso. Mmmmmhmmm. She says, ‘End result, very tasty & tender. The barbecue sauce with the espresso definitely added a little something extra. I would recommend this recipe.’

Ingredients

  • 2 tablespoons hot Mexican-style chili powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 4 pounds baby back pork ribs
  • 1 12oz. bottle of dark beer
  • 1 18oz. bottle of your favorite barbecue sauce
  • 1/2 cup water
  • 2 tablespoons (packed) golden brown sugar
  • 4 shots of freshly pulled espresso

Directions

  1. Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
  2. Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
  3. Combine barbecue sauce, 1/2 cup water, brown sugar and espresso in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
  4. Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.

Source