The writer of one of our favorite experimental cooking websites, Dog Hill Kitchen, engaged in the Iron Cupcake competition for March, which had coffee as the essential ingredient. The result looked and sounded so delicious, we just had to pass it along to you.
- 4 tablespoons all-purpose flour
- 3 tablespoons +1 teaspoon sugar
- 4 teaspoons cocoa powder
- 1/2 teaspoon baking powder
- a pinch of salt
- 3 tablespoons milk (Silk DHA Enhanced soy for us)
- 1 tablespoon neutral oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons + 1 teaspoon brown sugar
- 4 teaspoons cocoa powder
- 4 teaspoons mini chocolate chips (Enjoy Life chips is my choice)
- 6 tablespoons hot espresso
- Preheat your oven to 350 degrees F.
- Stir together the dry ingredients for the batter (the flour, sugar, cocoa, baking powder, and salt).
- Add the milk, oil and vanilla and stir until a smooth batter forms. Spoon equal amounts into 4 oven safe espresso cups or use 4 other oven safe ramekins or mugs.
- In a small bowl mix together the dry ingredients for the topping (the brown sugar, cocoa, and chocolate chips). Spoon equal amounts of this mixture over the tops of the batter filled cups.
- Place the cups on a baking sheet lined with aluminum foil.
- Pour over the boiling water mixed with espresso powder or hot espresso. I spooned a tablespoon over each and then repeated with the remaining hot liquid until all was distributed evenly.
- Carefully place the baking sheet with cups into the hot oven and bake for 20-25 minutes. The cakes are done when the tops are puffed and set but you should be able to tell that there is pudding settled on the bottom.
- Remove the cups from the oven and cool slightly. Serve warm topped with caramel milk foam, whipped cream, ice cream or eat as is. You could foam some milk using a milk frother like this one.
Caramel Milk Foam
Based on tips from Garrett of Garrett’s Table. Thanks Garrett!
Makes a little over 1 cup of foam
- 2 grams Versawhip 600K (soy protein powder purchased from Willpowder)
- 40 grams of soy milk
- 50 grams caramel syrup (I used syrup from this recipe)
- Whisk together the Versawhip and soy milk together until soft peaks form.
- Drizzle in the caramel syrup and continue whisking until all the syrup is incorporated and the foam is light and frothy.
- Spoon over the cupcakes and serve immediately.
We’re all looking for ways to stretch our loot a little further these days. Keeping your home espresso machine in excellent condition means you can enjoy high quality espresso for years to come at a significantly reduced cost than what you’d pay at a local cafe.
To that end, our techs offer a Tune Up service for both superautomatic and semi-automatic espresso machines. This is a popular service that we wanted to share with more people around the country (yes, you can ship your machine to us for this service) and so we asked Gail to describe how this service works, what we do, etc.
For those of you not into watching videos or if you’d like to contact us about having your machine tuned up, we have full detail on the service and a contact form here.
Over the past several months, we have been seeing story after story filter across the wire regarding the proposed topless coffee shop in a small Maine town. Many of the stories were about zoning, town feedback, determining if it could be licensed, etc. — until last week when the business passed all the muster and opened its doors.
Now we love a nice piece of tail just as much as the next person, but when we read this article by CNN we couldn’t help but be a little bit disturbed by the underlying exploitation inherent in this business. We particularly liked it when the owner references that they didn’t ‘hire any 10′s’ or the fact that the shop was inundated with applications primarily because of the poor job market in that area (and, really, everywhere around the country right now).
Also, they mention that most of the customers right now are couples and women — maybe the men don’t want to do a lot of ‘splaining about their newly increased espresso budget.
The United States Barista Championship is taking place this weekend! If you’re in the Portland, OR, area and want to see the bright and the beautiful of the American barista scene compete against each other, now’s your chance.
The regional winners from over the past couple of months will be automatic semi-finalists in the competition, but dozens of other baristas will be throwing their cappuccino in the ring for the opportunity to compete in the World Barista Championship that takes place at the SCAA’s annual exposition in Atlanta, GA, this April.
In addition to the competition itself, which will take place beginning tomorrow, March 5th, and culminate with an awards ceremony on Sunday, March 8th, there are tons of fun events like a bike tour of Portland’s cafes, a welcome party and even a barista prom (backed by live band karaoke — egad!)
Our monthly newsletter, The Grind, shipped out today! Covering a special St. Patrick’s Day recipe (Paddy’s Mint Latte), a synopsis of the heat exchange vs. double boiler debate, a compendium of the YouTube videos that we have posted in the last month and tips on removable brew group maintenance, March’s edition is chock full o’ fun facts.
It also features a special March Grind Special — 10% off orders over $99, good through 3/31/09. Check it out!
The Izzo Alex & Alex Duetto are semi-automatic espresso machines that have one very powerful distinguishing characteristic: You can set them to draw water from the reservoir or from your directly connected plumbing. Having such flexibility is an awesome feature for folks who might want to plumb-in their machine in the future, or who have plumb-in capability in their kitchen at present but might not in the future.
Learn all there is to know about the Izzo Alex & Alex Duetto as Gail walks us through the finer points of these unique machines.