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What is it about coffee?
August 24, 2014, 3:44 pm

Legend has it that Ethiopian shepherds first noticed the effects of caffeine when they saw their goats appearing to "dance" after eating coffee cherries. Everyone recognizes a roasted coffee bean but unless you have lived or traveled in a coffee growing country, you might not recognize an actual coffee tree. Coffee cherries grow along the tree's branches. 

It takes nearly a year for a cherry to mature after the flowering of the fragrant, white blossoms.  Because it grows in a continuous cycle, it is not unusual to see flowers, green fruit and ripe fruit simultaneously on a single tree.

History and treaties have been made over cups of coffee. 'A cup of coffee' has been an excuse for love smitten to meet each other. The head gears seem to start running suddenly with sips of this drink. Newspapers seem absurd without a cup of coffee. A smell so akin to senses and so many variants of using this mini bean of a coffee have been made that the love for coffee doesn’t not need any reason anymore to be enjoyed anytime.
The caffeine gives you a jolt, but the drink's vaunted health benefits may be in spite of the stimulant rather than because of it.

It is interesting that a lot of people who like coffee, maybe most, don't like the taste of coffee. They cover it with creamer and sugar and sometimes the coffee is just a flavoring in a drink that is mostly hot milk.
So what? Hail coffee lovers with creamers and sugar because you will find some wacky ways of coffee making irresistible to deny.

Butter in your coffee: next cafe trend?

Haven't you heard? Butter in your coffee. It is the latest health fad spruiked by fans of the paleo diet, and those looking for a mental edge. Butter-coffee may sound a little wacky, gross even, but fans say it tastes better than a creamy latte.

Advocates use one-to-two tablespoons of butter (or ghee) blended into their coffee in place of milk - and perhaps a spoon of coconut oil for good measure. It is the ultimate heart-starter - or heart-stopper - depending on where you fall in the good fat, bad fat debate. You may stumble upon the concept of a fatty, caffeinated morning beverage while trekking in Tibet - where tea made with yak butter is a staple.

When made well it is actually quite a delicious coffee and also provides you with a lot of calories early in the day from the saturated fat. Not certainly a dietitian recommendation ... but it keeps you fuller for longer. But health experts warn not to be taken in by all the benefits of coffee with butter. They warn that although butter is added to tea in places like Nepal and Tibet, these people have every opportunity to use up the kilojoules. Most sedentary Westerners don't. But local grass-fed butter and ghee makers are already tapping into the fatty coffee craze.

Health debates aside, butter coffee - like most things made with oodles of fat - simply tastes good. When fresh and hot and just whisked [butter coffee] just tastes like a latte made with high-fat milk. It has a nutty, chocolaty taste. There's so much fat in it, it blocks a lot of your taste receptors so the coffee is less bitter.

1 heaping tbsp of Butter
2 cups of coffee
Optional: 1 tbsp of agave
and/or 1 tbsp of coconut oil

Heat the container you are going to froth your coffee and butter in with hot boiling water. Dump the water. Put the coffee and the butter into a hot mug or hot blender. Wait 10-15 seconds for the butter to melt. If adding sweetener, add it before blending the beverage. Froth the coffee either with a hand held frother or a blender. Serve immediately.

Vietnamese Egg Coffee

Egg coffee from Hanoi, it sounds fairly strange, but there have been reports of putting eggs in coffee before, mostly from Scandinavian countries where it was used to clarify the brew and generate an amber-colored cup of coffee with a milder taste. The addition of proteins while preparing the coffee serves two purposes: It helps the coffee grounds to flocculate, allowing them to sink faster to the bottom of the pot and the proteins bind irreversibly to astringent and bitter tasting polyphenols in coffee to form insoluble complexes that will precipitate. The end result is a clearer coffee with a pleasant and mild taste. The bitterness is only barely noticeable, but the coffee still has enough “body” so it doesn’t feel too thin.

In contrast, Vietnamese egg coffee is anything but a clearer coffee with a mild taste. It is essentially a Cadbury Creme Egg with a hint of mocha. So the recipe below may not be the healthiest, but it is most definitely a satisfying snack on a cold day.

1 egg
3 tsp of Vietnamese coffee powder
2 tsp of sweetened condensed milk
Boiling water

Brew a small cup of Vietnamese coffee.
Crack an egg and discard the whites.
Put the yolk and the sweetened condensed milk in a small, deep bowl and whisk vigorously until you end up with a frothy, fluffy mixture. Add a tablespoon of the brewed coffee and whisk it in.
In a clear coffee cup, pour in your brewed coffee, then add the fluffy egg mixture on top.
Another option is to add the yolk to the coffee with the sweet milk and whisk all together. The foam will then rise to the top.

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