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8

I've never heard of cheese and coffee pairings, but I've had coffee that has very wine like qualities. Personally this sounds like it would amount to gut rot, however if you try some lighter roasts or preferably profile roasted beans from areas in Kenya, Ethiopia, Rwanda, they tend to have very wine like qualities. Single origin, profile roasted beans ...


6

Irish Coffe is a very famous one. 1 cup freshly brewed hot coffee 1 tablespoon brown sugar 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons) Heavy cream, slightly whipped Read more at: Original Irish Coffee from Food Network.


6

In a collaborative study at Creighton University in Nebraska and the University of Miami, Florida, researchers showed that caffeine may interfere with vitamin D absorption. The results, published in the "Journal of Steroid Biochemistry and Molecular Biology," demonstrated that the higher the level of caffeine, the more it interfered with vitamin D absorption....


5

Adapting "Golf is a good walk spoiled," (whoever said it; Twain probably didn't), biscotti is a sure way to destroy a good coffee. Italians dip in wine instead, not in coffee according to that article. Dipping in that wine sounds marginally worse than dunking in coffee. The soft, cookie-like biscotti available in many cafes won't hold up to any dunking at ...


4

There's an interesting article from Whisky Advocate about aging of coffee and whiskey with some history and current offerings. Specifically, it talks about using a whiskey barrel, after the whiskey was removed, to age coffee (either green or already roasted). Also it discusses the outcome of the other way around: aging coffee in a barrel, then removing the ...


4

Sure, Cafe Carajillo is a well-known recipe to consume whisky and coffee together. It is black coffee, some whisky and herbs mixed together. I'm sure professional bartenders probably know or invent more.


3

This question is actually answered on the website of the coffee producer. To summarize, the roasting process of coffee produces carbon dioxide inside the beans, which takes a while to find its way out. Sealing the coffee in tight containers would be problematic, as the carbon dioxide would stay in the beans in this way (making the coffee sour) or may let ...


3

Another option to quickly use coffee is cold-brew since it requires large amounts of coffee to produce a small amount of concentrate that lasts up to a week refrigerated. I personally use this method to "finish" an older roast so that I can start using a fresher one for my other brewing methods. Stumptown recommendation: 12 oz coffee + 56 oz H2O for 16 ...


3

One option is a somewhat obscure preparation method, but one that works best with older-ish beans: Nel drip (nel pot) preparation recommends beans that are a few weeks old; here's a Nel preparation guide from Blue Bottle. I don't know why older beans are recommended, except perhaps tradition. See also other questions tagged nel-drip including another ...


3

Speaking from family experience (my family is french). My father's breakfast consisted of hard stale bread which he would dunk into a cafe au lait. (Same as my uncles.) They never did that with espresso - only with the morning cafe au lait. When I'm in France I see the older generation still doing that in the morning - it's less common amoung the younger ...


3

There actually is a scientific equation for determining how long and at what angle to dunk something in coffee. Len Fisher won the Ig Nobel in Physics for working out the equation in his paper "How to Dunk a Biscuit". He is British, so in my American copy of his book the paper is titled "How to Dunk a Doughnut" but the equations he works out would also suit ...


2

I don't have a name for this recipe (because I borrowed it from a restaurant's seasonal menu years ago) but here's my personal favorite, best if you also love chocolate and have a sweet tooth. 1 jigger whiskey 1.5 jiggers creme de cacao 1 cup coffee top with whipped cream and a drizzle of caramel


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