• Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
s
coffee... as you like it

Besides probably the most universal drink, coffee has also given rise to many recipes, not only for drinks, but also for cakes and pastries, ice cream, etc… and is even used as a condiment for main courses.

Amongst all the different recipes using coffee, we have selected the 16 that follow, some well known in the catering industry, and which you may like to recommend to your customers:

Capuchino

CAPPUCCINO

Prepare a coffee cup with milk and a long black coffee (hot). Heat milk in jug, using steam nozzle, making plenty of froth, spreading this over the coffee with a spoon until it is covered. Sprinkle with a little cinnamon.

Top

AMERICAN COFFEE

In a large coffee cup, make a weak black coffee and serve accompanied by a jug of very hot water and another with cream. This coffee is made more simply these days; the coffee is served directly from the coffee maker, with plenty of water (in cafeterias) and is served without cream. Some customers prefer a light coffee accompanied by a jug of hot water that they can serve themselves from.

Top

IRISH COFFEE

Prepare a glass similar to those used for water, heat well and in it, place: a measure of hot Irish whisky, a teaspoonful of brown sugar and a hot black coffee. Mix well, covering coffee with cream, making sure it floats on top. To do this use a coffee spoon, holding the convex part up, pouring the cream onto the coffee slowly.

Instead of cream, it is possible to used whipped cream, mixing it with a little cold milk. Ground sugar can be used instead of brown, if this is not at hand.

Top

TURKISH COFFEE

For 4: a cup and a half of water. Four heaped spoonfuls of coffee powder. Four sugar lumps. To prepare: boil water with sugar and pour over coffee powder. Bring to boil three times, removing the froth that forms on the surface each time. Remove from heat and add a few drops of cold water. Serve in small cups (in which we have previously poured a little froth) and leave to rest for five minutes before drinking.

Top

CURAÇAO COFFEE

Ingredients for 4: 4 measures Curaçao and a medium-sized orange. Make a long coffee and sweeten with sugar. Slicing the orange into segments, choose the four most regular and place one in each cup. Pour on Curaçao and very hot coffee.

Top

ITALIAN COFFEE (Piccolino)

Served in a moka (small, espresso) cup. This is really concentrated coffee, the cup usually served only half, that is to say, containing the very essence of coffee. A typical Italian beverage, also known in France as a “demi-tasse”.

Top

Café

CARAJILLO (COFFEE WITH A DASH OF BRANDY)

In a glass, pour in a measure of very hot brandy, a spoonful or lump of sugar, and a thick, black coffee; mix well and serve. Optionally, substitute the brandy for dry anis.

Top

RUSSIAN COFFEE

In a water glass: pour in a long, hot coffee, then add a scoop of vanilla ice cream. Optionally, add a little caramel syrup.

Top

Café

SCOTCH COFFEE

In a wine glass, pour a measure of hot Scotch whisky, a teaspoonful of ground sugar, and a very hot coffee. Mix well and add a scoop of vanilla ice cream.

Top

VIENNESE COFFEE

Prepare, in a large coffee cup: a strong, long coffee, very hot. Cover with whipped cream and add a little stick cinnamon.

Top

ANTILLEAN COFFEE

Make a short espresso coffee. Whilst hot, add a pinch of cinnamon, cane rum and sugar to taste.

Top

COFFEE WITH BRANDY

Make a short espresso coffee. Separately, pour a measure of brandy into a cup. Place a lump of sugar in a teaspoon, soak in brandy and flambé. Slowly add sugar to brandy in the cup until is completely flambéed. Leave to burn for 5 minutes. Pour on very hot coffee.

Top

VIENNESE COFFEE WITH EGG

Beat an egg yolk with a teaspoonful sugar in the cup and add kirsch. Pour hot coffee over this mixture and stir.

Top

COFFEE COCKTAIL

Ingredients for 4: 4 measures Cointreau, 1 egg yolk and 2 measures whisky. To prepare: in a cocktail shaker, mix egg yolk, Cointreau and whisky. Prepare espresso coffee for 4, pour coffee, very hot, into the cocktail shaker, stir and serve.

Top

CREMAT MULLED COFFEE

Ingredients: 3/4 litre white rum, 1/2 litre brandy, 1/4 kilo sugar, the peel from 1 orange and 1 lemon, stick cinnamon. Prepare 1/2 litre coffee (8 cups) Pour rum and brandy into an earthenware dish; add sugar, orange and lemon peel and cinnamon stick; place on heat and simmer until the liquid is reduced by half. Flambé and add coffee, very hot. Serve immediately.

Top

COCONUT COFFEE (Mangaroca)

In a cocktail shaker, mix 50 cc coconut milk with crushed ice and 1 espresso coffee. Serve in cocktail glass.

Top

© 2008 Cafés Il Gondolero | Web design: Hexel Anzeigen