Coffee Nomad records the experiments, excursions and experiences of one coffee-lovin’ Phoenician!
Chock full of reviews for coffee shops in the Phoenix area and some thoughts on different caffeine-included products that are on the market (including one hilarious record of using the terrifying substance known as 5-Hour Energy — a.k.a. Trucker Crack), this blog is fun, casual and worth a regular check in.
If you’ve been reading this blog for awhile, you’ll probably sense the theme that we dig the delicious combination of chocolate and coffee. So this latest recipe is another in a long line of cakes that incorporate fresh espresso into the mix. Enjoy!
- 6 ounces (180g) fine dark chocolate, chopped
- a small espresso (about 3 tablespoons very strong coffee)
- 10 tablespoons butter, diced
- 5 eggs, separated
- ¾ cup golden caster sugar
- 1 tbsp. cocoa powder
- ¾ cup all-purpose flour
Line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place.
Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. As soon as it starts to soften, add the coffee and leave it for two or three minutes. Stir very gently, then when the chocolate has melted add the butter. Stir until it has melted.
Meanwhile, beat the egg whites with an electric mixer till stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. Lastly sift in the flour and cocoa mixture.
Stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. It should feel light and wobbly. do not overmix – just enough to fold in the flour. Scoop into the lined pan and bake in an oven preheated to 350ºF for thirty-five minutes. Leave to cool in its pan, then turn out.
Recipe Source: Almerimarlife
As we wrote about in February, the Jura Cool Control stays on top of your counter and keeps your milk nice and icy for those one-touch cappuccinos. Watch as Gail shows us how the Cool Control works and makes us a cappuccino to test it out.
We don’t know about you, but a 94 means a big ol’ A where we come from! The seminal coffee connoisseur and touted founder of the gourmet coffee movement in the US, Kenneth Davids, recently reviewed local roaster Velton’s Bonsai Blend and gave it a 94 out of 100!
This is an excellent rating and speaks to the artisan skill with which Velton hand roasts every small batch in his Everett, WA, location. We’ve been fans for a long time and were thrilled to learn about this excellent rating. The tasters noted the chocolatey and lemony notes in the coffee, and praised its ‘suave presence’ in milk. If you haven’t had a chance to try this delicious, medium-roasted and bodied blend, we definitely recommend you pick up a bag and treat yourself to its handcrafted sweetness.
The May issue of our monthly newsletter, The Grind, has hit the bricks! Including the Turkish Dee-Lite recipe, our process for making excellent french press coffee, tips on how to brew a strong shot in a superautomatic espresso machine and a directory of all the recent YouTube videos we’ve done over the last month, May’s news is a sweet little compendium of a lot of the content we’ve shared with you here.
But what you won’t find here is The Grind Special — this month: $10 off the Hourglass Cold Brew Coffee Maker! Get this special and all future specials by signing up.
We sometimes get calls from folks about their Quick Mill Andreja Premium/Anita or Rocket Giotto Premium+/Cellini having a water sensing issue. Watch Gail discuss how these machines sense water in the reservoir and learn how to resolve this common quirk.