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drink.better recipes
coffee drink recipes
جدیدترین قهوه های ایتالیایی و بین المللی
آموزش کافی شاپ فوق تخصصی با مدرک معتبر از کانادا
محل کلاسها ایران 
مربی فرهاد زعفری هشجین
قهوه هایی که تاکنون میل نکرده اید
2010
ما شما را با جدید ترین های جهان آشنا میکنیم
کافه صدف بنیانگذار کافی شاپ حرفه ای در ایران و مبتکر هزاران نوشیدنی و دسر در جهان
جدید ترینها بزودی در ایران شف
کافی شاپهای زنجیره ای صدف
cafe sadaf iran
international caffee shop
cafe sadaf
Latte Macchiato Baileys
Ingredients (Serves 1)
Espresso
1 cl condensed milk
Frothed milk
1 cl Baileys
To prepare
Mix together condensed milk and Baileys in a shot glass
Pour mixture into the Latte Macchiato glass
Top up the glass at least 2/3 with frothed milk
Fill espresso directly into the glass
Hotpresso
Ingredients
Whipped cream maker
500 ml whipping cream
80 ml chocolate syrup
10 ml chocolate sauce
1 drop of tabasco
45 ml espresso
some chocolate powder
Preparation
Put the whipping cream and chocolate syrup into the whipped cream maker.
Tightly close the whipped cream maker, shake it and insert the cartridge.
Vigorously shake the whipped cream maker 8-10 times.
Add the chocolate sauce to the espresso cup until the base of the cup is well covered.
Drizzle a drop of tabasco over the chocolate.
Place the espresso cup under the coffee spout.
Prepare an espresso with 45 ml of water.
Use the whipped cream maker to add the chocolate cream topping to the espresso.
Serving suggestion
Decorate the chocolate cream with a little chocolate powder.
If you like, decorate with a chilli pepper.
Irish Coffee
Only one thing can help on those furiously cold winter days: an Irish coffee according to Jeseph Sheridian's original recipe - made for passengers crossing the North Sea in seaplanes.
Ingredients
50 ml of half-whipped cream
1.5 brown cane sugar
1 cup of hot coffee (100ml)
4 cl of Irish Whiskey
Heat-resistant, bulbous glass
Preparation
Put the cane sugar in the glass
Heat the whiskey (steam)
Pour in the coffee, stir well
Let the cream glide carefully over the top - do not stir
1 cup Espresso
Whipped Cream
This is a simple coffee recipe based on a single espresso topped with a dollop of whipped cream. Enjoy your Eight O’Clock Coffee!
Café Moretto
Ingredients
1 cold espresso (50 ml)
1 small cup milk (80 ml)
1 cup crushed ice (150 ml)
10 ml cognac
20 ml Kahlúa (coffee liqueur)
20 ml vanilla syrup
Preparation
Make espresso and allow to cool.
Divide vanilla syrup between two glasses and top with a little Kahlúa to form two layers.
Blend the cold espresso with the cognac, the milk and the crushed ice gut and pour carefully into the glasses to form a third layer.
Caffè frio con Coco
Coffee as a cold dessert
Enjoy coffee a different way. Served as a cold treat, this might just be your cup of coffee.
Ingredients
strong espresso
skimmed milk
coffee syrup coconut aroma
condensed milk
crushed ice
Preparation
Place the crushed ice and the skimmed milk in a mixer and mix until it goes frothy
Add a shot of coconut syrup to give the cold frothed milk its coconut aroma
Fill a little condensed milk into a cocktail glass. Then top up two thirds of the glass with the cold frothed coconut milk
The refrigerated strong espresso is best added by carefully pouring it from a small jug
It will settle between the condensed milk and the frothed milk
Serve this delicious drink with a straw
Espresso-Guetzli
Making your own espresso biscuits
Christmas baking with a difference. Makes 40-45 pieces.
Place 100g butter in a bowl and beat until soft
Add
100g castor or brown sugar
2 teaspoons vanilla sugar
1 pinch salt
1 tablespoon espresso instant powder
2 tablespoons cocoa powder
1 egg
and stir until light in colour
Then Add
75g dark Toblerone chocolate, chopped finely
50g chopped blanched almonds, roast in a pan
Mix
150g flour with 1 teaspoon baking powder
and add to above mixture, forming a soft dough
100g package of dark chocolate icing to decorate
To make: place walnut-sized balls on a baking sheet lined with baking paper, leaving enough space between them. Place in a cool place for approx. 15 min.
Bake: preheat oven to 180 °C, place tray in centre of oven and bake for 8 10 min. The balls should spread slightly.
To decorate: use a little chocolate icing to stick a coffee bean on each biscuit
Café Lecholino
For 2
Ingredients
1 cold espresso (50 ml)
1 small cup milk (80 ml)
1 cup crushed ice (150 ml)
20 ml chocolate syrup
Whipped ream
Melted chocolate
Preparation
Make the espresso and allow to cool.
Put the cold espresso,the milk and the crushed ice in the Drink Master with a little chocolate syrup and blend well.
Pour the drink into two glasses, garnish with whipped cream and melted chocolate, and serve.
Espresso Long-Nights
Ingredients for 1 glass
2 egg yolks from free-range eggs
30 g sugar
1 dl/100 ml espresso coffee
40 ml black coffee sweetened with sugar
Add a pinch of cardamom
Whisk egg yolks and sugar until light and creamy
Preparation
Place bowl with the egg yolk mixture overa pan with boiling water and keep whisking while you slowly add the espresso
Keep on whisking until the mixture goes frothy and firm
Pour the sweetened and seasoned black coffee into a glass and top up with the frothed espresso
Serve immediately
Caffè in forchetta
Ingredients for 4 persons
1 tablespoon almond oil (or neutral tasting oil)
4 eggs
4 tablespoons sugar
380 ml milk
100 ml strong coffee
Preparation
Preparation approx. 20 min
Baking time approx. 1 hour
Preheat oven to 180 °C. Grease an oven-proof flat square tin (23 cm x 23 cm) with the almond oil
Beat the eggs and the sugar in a bowl until they go frothy. Gradually stir in the milk and the coffee. Fill the creamy egg mixture into the prepared tin
Place the tin into the drip pan of the oven. Slide the drip pan into the oven, fill with hot water and bake mixture for about 20 minutes. Then cover with aluminium foil and bake for another 40 minutes until it has gone firm
Take the tin out of the oven and set aside to cool. Carefully separate the baked mixture from the edge with a pointed knife and turn it out onto a platter. Serve this dessert warm
Pepresso cafe
Ingredients (Serves 1)
45 ml espresso
1 cl chocolate sauce
Mixed peppercorns
Preparation
Add the chocolate sauce to the espresso cup until the base of the cup is well covered.
Season the chocolate with a little freshly ground pepper.
Place the espresso cup under the coffee spout.
Prepare an espresso with 45 ml of water.
Serving suggestion
Prewarmed espresso cup
Saucer for espresso cup
Espresso spoon
Sugar
Serve with 1 glass of still water
Our tip: To enjoy the full flavour of the pepper, chocolate and espresso, stir your pepresso well before serving.Pepresso.
Café Esmeralda
A warm coffee for colder days
Ingredients for 2 persons
300 ml hot coffee
(>IMPRESSA settings)5 tsp icing sugar
4 Tbs whipped cream
40 ml Kahlùha (coffee liqueur)
20 ml Brandy or Cognac
2 tsp chocolate syrup
pinch of ground cinnamon
1 tsp chocolate sprinkles to decorate
Preparation
Mix Kahlùha and Cognac with chocolate syrup and add cinnamon to taste
Pour into two warm glasses, top up with coffee and stir
Carefully mix whipped cream with icing sugar, spoon onto coffees and decorate with sprinkles
cafe Ristretto
Nothing could be shorter! The further south you go the less water is used in preparation. A Ristretto is prepared with about half as much water as an espresso using the same quantity of ground coffee. This gives the Ristretto its aromatic taste.
Ingredients
Coffee beans
Sugar (to taste)
Espresso cup (Capacity approx. 70 ml)
Preparation
Draw off the espresso by pushing the button
Espresso Bon Bon
Ingredients (For 1)
1 espresso 40ml
20 ml sweetened condensed milk
1 shot glass
Preparation
Put the sweetened condensed milk in a shot glass and allow the espresso to flow into it directly.
Bon Bon can be drunk stirred or unstirred, as you prefer.
The drink is sweet enough to enjoy as a dessert. Surprise your friends and family and show them how fast, simple and creative a Bon Bon can be.
A recipe that will wow your guests all year round
Café Lecholino
Ingredients
1 cold espresso (50 ml)
1 small cup milk (80 ml)
1 cup crushed ice (150 ml)
20 ml chocolate syrup
Whipped ream
Melted chocolate
Preparation
Make the espresso and allow to cool.
Put the cold espresso,the milk and the crushed ice in the Drink Master with a little chocolate syrup and blend well.
Pour the drink into two glasses, garnish with whipped cream and melted chocolate, and serve
Café Après
Ingredients (serves four)
1 litre of milk
100 g dark chocolate
1 cinnamon stick
1 vanilla pod
1 strong coffee (110 ml)
Grated zest of half an untreated orange
Preparation
Warm four heat-resistant glasses.
Place the milk, crumbled chocolate and the cinnamon stick into a saucepan and bring to the boil at a medium temperature, stirring all the time. Remove the saucepan from the cooker.
Cut open the vanilla pod and scrape out the pulp.
Stir the vanilla pod, the pulp, coffee and orange zest into the hot milk and leave to infuse briefly.
Strain the liquid into the warm glasses and serve immediately.
Our tip
Espresso Breve
1 cup Espresso
Half and Half, heated
Whipped Cream, optional
An Espresso Breve is a single shot of espresso with heated half-and-half. Optional, top with whipped cream.
“Half-and-half” is an American commercially dairy product, but everyone can mix equal parts of milk and cream and use it instead. Note that half and half cannot be whipped. Use it like that or heated, if the recipe calls it.
Café Hélène
One sweet, sophisticated drink that can become the favorite at a late evening dinner party.
1 cup Espresso
1 tbsp. Brandy
1 tsp. Sugar
Whipped Cream
Chocolate shavings
Add the ingredients into a coffee glass, and top with whipped cream and chocolate shavings. Delight yourself!
Café Yucatan
A fantastic twist on an espresso drink with a wonderful taste.
1 shot Espresso
2 tbsps. Crème de Cacao
Nutmeg
Orange peel
Whipped Cream
Pour fresh brewed espresso into a coffee glass. Add Crème de Cacao and stir well. Top with whipped cream, a sprinkle of nutmeg and garnish with orange peel. Divine!
CAFE Melya
To prepare Melya, you need
1 cup Espresso
1 tsp. unsweetened Cocoa Powder
Honey
Whipped Cream, optional
Start by brewing espresso. Meanwhile, place 1 tsp. of cocoa powder into a mug, then cover a teaspoon with honey and drizzle over the cocoa powder. Begin to stir those. Even if, in the beginning, seems like honey and cocoa powder will never mix, suddenly: done. Looks like dark chocolate sauce. Now is the moment to add hot espresso over honey, and stir until dissolved. Optional, top with whipped cream. Isn’t is delicious?
Spicy Viennese Espresso
Another fun way to enjoy your Eight O’Clock espresso, differently.
2 shots Espresso
½ tsp. Cinnamon
½ tsp. Allspice
4 Cloves, ground
Whipped Cream
Mix together the spices, then pour freshly brewed espresso over the spices and mix well. Top with whipped cream, and serve an exotic drink treat!
Café San Juan
For a delicious Café San Juan, gather
1 cup strong Coffee, cold
45 ml. (1 ½ oz.) Gold Rum
Lemon peel
Sugar
Pour rum over a small highball glass, fill with coffee, and stir. Twist lemon peel over drinl and drop into the glass, then add sugar and serve!
Café Pucci
Another delicious coffee recipe with gold rum, amaretto and espresso.
½ tbsp. (¼ oz.) Amaretto
2 tbsps. (1 oz.) Gold Rum
1 cup Espresso
Brown Sugar
Lightly Whipped Cream
Warm liqueurs in heat-resistant glass, stir and add sugar, then pour espresso. Stir again, top with whipped cream and enjoy the delicious Café Pucci at your Eight O’Clock Coffee!
Café Brûlot
We have here a traditional recipe from New Orleans.
Dashes Triple Sec
2-3 tbsps. (1 – 1½ oz.) Cognac
1 cup Hot Coffee
Lemon and Orange Peels
Clove
Cinnamon
Sugar Cube
The method is quite simple, but requires a certain dexterity to handle cognac over heat. Warm Cognac in a heat-resistant glass, pour in hot coffee, add lemon and orange peels, clove, and cinnamon. Stir and add sugar cube. Enjoy!
COFFEE DRINK RECIPES
Traditionally, the term single or double was used to denote the number of espresso shots in a drink and the strength of the coffee over the other drink ingredients, not necessarily the size of the cup used. More recently however, people who order a double expect a bigger cup as opposed to a stronger drink. It is up to you and your customers to decide how traditional your drinks will be. The recipes below represent the most commonly accepted methods of making these drinks along with some recipes created by Cafe Moto. It is important for you to experiment and get creative! Personalizing your menu will establish customer loyalty and bring people back again and again for that perfect mocha or latte that only you can make the way they like. Thousands of drinks can be created using syrups, powders, extracts, ice, etc. Invent your own drinks or customize traditional ones to form your own unique menu. Cafe Moto is always happy to help!
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ESPRESSO
We'll put this one first as it is the basis of most coffee drinks.
RISTRETTO: "Short pour." Usually 1 ounce for a single and two for a double. The original Italian espresso.
LUNGO: "Long pour." This is the typical American espresso and is 1.25 ounces for a single and 2.5 ounces for a double.
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AMERICANO
Fill a cup (8 or 12 ounce) approximately two-thirds full of hot water. Add a single or double shot of espresso. Thick crema should float on the surface. Leave room for cream.
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BORDER MOCHA
From south of the border comes "Chocolate de Mexico", a traditional Latin American drink with a unique, delicious blend of Mexican cacao, cinnamon and a hint of almond. To make a mocha, use one ounce of Cafe Moto's Chocolate De Mexico per 8 ounces of milk. Steam together, listening for a high-pitched squeal to become a low rumble. Add equal parts of coffee, or one or two shots of espresso. Top with whipped cream and sprinkle with Chocolate de Mexico.
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BLANCO Y BLANCO
Using Cafe Moto's White Heat, froth milk and White Heat together and pour into a single shot of espresso. One ounce of White Heat per 8 oz. of milk should do nicely. Top with whipped cream.
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BREVE
Prepare a double espresso. Steam half and half and gently pour on top of the espresso. Enjoy the richness.
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CAFÉ AU LAIT
Fill a glass or mug half full with strong brewed coffee and top with steamed milk.
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CAFÉ LATTE
Steam 12 to 14oz. milk between 120 F and 140 F. Prepare a single or double espresso. Pour espresso into cup and then tilt the cup and pour the milk slowly down the side. This lifts some of the espresso to the top of the cup and gives it a swirled, marbleized appearance. Sprinkle with nutmeg or cinnamon.
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CAFÉ MOCHA
Mix chocolate with milk, steam in pitcher, frothing the mixture just a little for a creamy texture. Prepare espresso. Pour espresso into cup and follow with chocolate milk. Top with whipped cream and sprinkle with chocolate shavings or powder. Serving sizes vary greatly on this one, but generally 1 ounce of chocolate per 8 oz. milk is the proper formula. Many people will make a latte and then add chocolate syrup and allow the customer to stir the drink. This is fine but will cool the mocha a bit. A variation on this drink is the coffee mocha. Half a cup of strong coffee and half chocolate milk.
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CAPPUCCINO
Probably the most famous, tricky, and frequently misspelled of the espresso drinks, is made by preparing 6oz. milk into a tight, thick foam (see steaming interlude). Pour a single or double espresso into an 8 oz cup. Hold the milk foam back with a spoon while the steamed milk is poured into the espresso. Follow this by scooping foam onto the top of the drink. Some baristas pour the espresso into the milk, thus flavoring the foam and giving it a stronger espresso flavor. More commonly the milk is poured into the espresso, which gives a subtler flavor. Make according to preference. Sprinkle with nutmeg.
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ESPRESSO CON PANNA
Espresso topped with whipped cream.
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HAMMERHEAD
An American creation meant to get you wired fast and furious, hence the reference to the shark. Good, strong coffee poured over two shots of fresh espresso. Leave room for cream. Usually ordered by very fast talkers with jittery eyes.
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LATTECCINO
A cafe latte with the milk texture between a latte and a cappuccino. "Semi-frothy" in other words.
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MACCHIATO
Traditionally, a single or double espresso with a dollop of milk foam; more recently the name has come to denote a caramel latte, topped with whipped cream and drizzled with caramel sauce. This is now known as a caramel macchiato, though it is technically a caramel latte.
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Flavored Syrups
Using flavored syrups is as simple as knowing how much syrup to add to what quantity liquid. The most common measurements are:
Monin syrups = ¾ oz. of syrup to 8oz. of liquid
Torani syrups = 1.5 ounce of syrup per 8 oz. liquid.
There are three main methods of flavoring your coffee drinks with syrup. The first is to make the drink itself and then pour the syrup into the drink and let the customer stir it up. This is appropriate when trying to keep flavors separate, as in a layered drink.
The second method, which blends the syrup flavor into the drink more thoroughly, is to pour the syrup into the milk and steam together with any other ingredients you may be adding. For example, to make a chocolate mint mocha one would combine cold milk, chocolate (syrup or powder) and an ounce of mint syrup in a steaming pitcher and steam thoroughly before pouring over espresso. This is good for flavored lattes, mochas and hot chocolates.
The third method involves brewing espresso into a cup containing syrup. This works especially well if making a flavored cappuccino as it allows the hot espresso to blend with the syrup before pouring over the foam. It flavors the coffee but not all of the milk. This also works for flavored espresso and americanos.
Play around with these various methods as you make your drinks and figure out what works best for your recipes. Feel free to ask the Moto staff which flavored syrups are the most popular to get started with, adding new flavors as you become more confident and creative with your recipes.
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ITALIAN SODA
An Italian soda is made by pouring carbonated water over ice and adding flavored syrup. Add a splash of half and half and you've got a Cremosa - Italian cream soda.
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BLACK APPLE SODA
Fill a glass with ice. Add ½ oz. Monin apple and ½ oz. Monin blackberry syrup. Fill with 12 oz. carbonated water.
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Tea Recipes
TEA AU LAIT
Tea of choice infused with 2oz. of hot water, fill remaining portion with frothy steamed milk. Usually served as a 12 oz. drink.
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FREEZER
Fill a large glass with ice. Add 3oz. of chilled Berry Patch and 3oz. of raw apple juice. Fill with soda water almost to the top, then add 1oz. of raspberry syrup and a squeeze of fresh lemon. Garnish with lemon wedge. Generally served as a 16oz. drink.
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JAMAICAN SODA
Fill a large glass with ice. Pour in 3oz. of chilled, strong hibiscus tea, add 1 oz. of passion fruit syrup and top with soda water. Garnish with an orange slice. Served as a 16 oz. drink.
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CINNAMON TOAST
Fill a mug ¾ full with hot vanilla tea. Add 1 oz. of cinnamon syrup and fill with steamed milk. Top with foam and garnish with a cinnamon stick. Serve as a 12 oz. drink.
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MOTO CHAI
Moto Chai is not only a tea blend but it is a concentrated beverage that is traditionally blended with milk and served sweetened with honey. Cafe Moto doesn't want to ship you water, so with the following recipes you might consider creating Moto Chai concentrate and offering this sensational tea beverage.
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MOTO CHAI CONCENTRATE
Measure 6oz. of Chai tea in a 1 gallon pitcher, fill with hot water, let steep 5 minutes, no more; strain tea. Next add 2oz. of honey and 1oz. of vanilla syrup. This will make a concentrated version of Chai tea used to make both hot and cold Moto Chai drinks. The best way to store the tea is in an empty syrup bottle, leaving room at the top so you can shake it before using. This concentrate will last for 3 days so make sure to date the bottle when you make it.
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COLD MOTO CHAI
Fill a large glass with ice. Shake Moto Chai to mix. Fill glass ¾ with Moto Chai concentrate. Top with cold milk. Served in a 16oz. glass.
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Seasonal and Holiday Drink Recipes
A hot, steaming mocha on a chilly, gray morning, warming those frozen fingers, cupped close to your face to thaw that numb nose. It almost makes it worth going out on those cold winter days. We've provided some seasonal recipes to help make your menu extra cool in the summer and hotter in the winter, keeping the frenzied masses of caffeine addicts pleasantly subdued and better yet, perfectly satisfied in all seasons. We've also included some holiday recipes to add a little spice and cheer to your menu for those special times of year.
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APPLE PIE LATTE
In a steaming pitcher combine 1/3 oz. Monin apple syrup, 1/3 oz. Monin cinnamon syrup, and 1/3 oz. Monin vanilla syrup with 8 oz. milk. Steam nice and hot. Pour over single or double espresso as you would a latte. Top with whipped cream. Sprinkle with cinnamon.
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EGGNOG LATTE
Combine 12 oz. of milk with 1 ½ oz. Torani eggnog syrup and steam. Add to a shot of espresso and top with whipped cream and nutmeg.
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NEW ZEALAND COCKTAIL
Prepare a gallon of New Zealand Sunny Slopes tea (see Tea brewing). Strain and chill. Fill a glass with ice and pour ingredients in the following order: 1 ounce Kiwi syrup, 2 oz. fresh orange juice, 2 oz. New Zealand Sunny Slopes, top with carbonated water. Creates a beautiful layered drink. Garnish with an orange slice and parasol. Remind customers to stir before drinking. This is a 16 oz. serving.
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MELON BALL
Fill a glass with ice. Add ¾ oz. Torani melon syrup and ¾ oz. Torani lemon syrup. Fill with 12 oz. carbonated water.
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NEOPOLITAN
This one is a little tricky but quite worth it. It requires layering White Heat on top of Chocolate de Mexico by frothing the White Heat into a thicker foam than the Chocolate de Mexico, allowing the White Heat to float on top. Pour about a quarter ounce of strawberry syrup through the top. Viola!
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MIDNIGHT SILK MOCHA
Brew single espresso over 1oz. of anisette syrup. Fill with hot chocolate and top with whipped cream and chocolate shavings. 12 oz serving.
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MOTO MULLING SPICE
Cafe Moto's own special mulling spice is the perfect blend for those spiced ciders and mulled wines. For spiced cider, use 12 oz. apple juice or cider to 1 tablespoon of mulling spice. Combine in a steaming pitcher and use your steam wand to heat. Strain and serve. Garnish with a cinnamon stick.
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MOTO MULLED WINE
Use 1 bottle of red wine (doesn't need to be expensive, not too dry). Add 3 tablespoons of Moto mulling spice and heat over a low flame.
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MOTO INCENSE
Use mulling spice in hot water to scent your cafe with the holiday spirit.
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THE WAIKIKI
Add half an ounce of coconut syrup, half an ounce of vanilla syrup and an ounce of White Heat to milk and steam together. Serve hot with a cool wave of whipped cream on top.
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WATERMELON COOLER
Fill a glass with ice. Add 1 oz. Torani melon syrup and ½ oz. Torani strawberry syrup. Fill with 12oz. carbonated water.
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WHITE NUTTY
Steam Cafe Moto White Heat with pistachio syrup just enough to blend milk, syrup and White Heat together, but without making too hot. Pour over ice. For extra richness, add a dash of half and half and top with whipped cream.
http://www.sadafcoffeeshop.com
recipes:
» Latte macchiato » Coffee Lassi
» Amore mio » Irish Dream
» Hotpresso » Pepresso
» Golden Eye » Red Cool
» Shakerato » Melondy
» Viennese coffee » Irish Coffee
» Banana Flip » Cafè Orangiata
» Coffee-Crème » Cool Passion
» Creamy Kahlúa » Creamy Iced Coffee
» Strawberry Dream » Carribean Coffee
» Café Après » Chocolat Blanc
» Halloween Coffee » Crème brûlée with coffee
» Espresso Bon Bon » White Lady
» Vanilla Velvet » Café Mandolito
» Café Kahlúa » Café Lecholino
» Café Moretto » Café Vanigliato
» Latte Macchiato Frio » Ristretto
» Caffè frio con Coco » Chocolate Dream
» Winter magic coffee » Latte Macchiato Baileys
» Cappuccino cocktail with grappa » Caffè Velutto
» Freshpresso » Hot & Sweet
» Winter-Dream Coffee » Grapes & Espresso
» Café Amarillo » Café Esmeralda
» Frappino » Caffè in forchetta
» Espresso Long-Nights » Caffè Latte
» Cappuccino » Macchiato
» Espresso
Recipes
From LoveToKnow RecipesAdd to recipe box Print Full Page Print 3x5 inchA
Amaretto Coffee Recipe
C
Cafe Frappe Recipe
Cafe au Lait
Caffe Latte Recipe
Cappuccino Recipe
Caramel Macchiato Recipe
Chocolate Covered Coffee Bean Recipe
Coffee Float Or Milk Shake Recipe
Coffee Frappe Recipe
Coffee Punch Recipe
Coffee Recipe
Coffee Syrup Recipe
Coffee Whip Recipe
Coffee With Honey And Whipped Cream Recipe
Coffee Without A Coffee Maker Recipe
E
Espresso Cooler Recipe
Espresso Martini
F
Filtered Coffee Recipe
Frappuccino Recipe
French Drip Or Filtered Coffee Recipe
Frozen Turkish Coffee Recipe
H
Holiday Beverages
Hungarian Caffe Recipe
I
Iced Coffee Recipe
Iced Coffee With Vanilla Recipe
Iced Mocha
Irish Coffee Recipe
M
Mexican Mocha Recipe
Mudslide Recipe
O
Orange Coffee Recipe
P
Percolated Coffee Recipe 1
Percolated Coffee Recipe 2
R
Recipe for Chocolate Iced Coffee
African Hot Punch
Afternoon
Almond Chocolate Coffee
An Irish Kiss
Aqualung
Bacardi O Coffee
Bailey's Cup of Coffee
Balearic Coffee
Barrier Breaker
Bavarian Coffee
Belgian Coffee
Black Jack
Black Maria
Black Marie
Blackjack #2
Bongs Anfield Slammer
Boom Box
Brandy Mocha Almond
Buttsex
Cafe Brulot
Cafe Caen
Cafe D'Amour
Cafe Disaronno
Cafe Don Juan
Cafe Grande
Cafe Henry The Third
Cafe Imperial
Cafe Kirsch
Cafe Nelson
Cafe Pucci
Cafe Royal Frappe
Cafe San Juan
Cafe Savoy
Cafe Seattle
Cafe Toledo
Cafe' Joy
Calypso Coffee
Calypso Coffee
Camel's Coffee
Campton Place Cafe Sonia
Cancun Coffee
Caribbean Coffee
Casino Coffee
Catherine Of Sheridan Square
Chambord Coffee
Chill Out Shock
Chocolate Orgasm
Cloud 9
Coffee 43
Coffee Break
Coffee Chaser
Coffee Coolata
Coffee Liqueur
Coffee Nudge
Coffee-Vodka
Cold Comfort Coffee
Crapachino
Creamy Rum Liqueur
Cuban Hot Coffee
Cubano Coffee
Danbooka
Dutch Coffee
Dutch Coffee (USA)
English Coffee
Espresso Cocktail
Espresso Martini
Finlandia Coffee
Flaming Spanish Fly
Flori's Hot Tub Heaven
Frappe (Plain)
French Coffee
Fria Cafe Italiano
Frozen Irish Coffee
Fuzzy Asshole
Gaelic Coffee
Gail's Winter Storm
Galliano Hotshot
Galliano Hotshot #2
German Coffee
Good Coffee
Good Morning!
Grandfather's Coffee
Greek Iced Coffee
Guapo
H.D.
Hot Creamy Bush
Hot Dick
Hot Marie
Hot Shot
Hyper-Active Apple
Ice Cappuccino
Iced Coffee
Iced Coffee Fillip
Imperial Moka
Insomniac
Irish 49
Irish Coffee
Irish Coffee #2
Irish Coffee #3
Irish Coffee #4
1. African Hot Punch
2. An Irish Kiss
3. Bailey's Cup of Coffee
4. Bavarian Coffee
5. Buttsex
6. Cafe Disaronno
7. Cafe Grande
8. Cafe Seattle
9. Coffee 43
10. Coffee Liqueur
11. Coffee-Vodka
12. Espresso Cocktail
13. Espresso Martini
14. Gaelic Coffee
15. Galliano Hotshot
16. Galliano Hotshot #2
17. Greek Iced Coffee
18. Hot Dick
19. Hot Shot
20. Iced Coffee Fillip
21. Irish Coffee
22. Irish Coffee #2
23. Irish Coffee #4
24. Irish Coffee (Simple)
25. Irish Cream Liqueur
26. Jen's Creamy Sighs
27. Kahlua Coffee
28. Karsk
29. Keoke Coffee
30. Mexican Coffee
31. Millionaire's Coffee
32. Mocha Frappe
33. Monte Cristo
34. Nagermeister
35. Nikki Coffee
36. Scandinavian Coffee
37. Spanish Coffee
38. Thai Iced Coffee
39. Tia-Maria
40. Tijuana Coffee
Frappuccino Coffee Drink Recipes
Baking Soda Milk Vinegar Coffee Cake
-Banana Bread Recipe that Contains Coffee
-Banana Coffee Cake Recipe
-Best Coffee Ice Cream Recipe
-Bisquick Coffee Cake Recipes
-Chocolate Peppermint Coffee
-Coffee Cake/Nutmeg Recipe
-Coffee Cake Using a Cake Mix
-Coffee Ice Cream Cake Recipe
-Coffee in a Jar Recipes
-Coffee Mix Recipes
-Coffee Party Recipes
-Coffee Roasting Recipes
-Cold Brewed Iced Coffee Recipe
-Cranberry Coffee Cake Recipe
-Fruit Coffee Cake Recipes
-Gourmet Spicy Coffee
-Hazelnut Coffee Syrup Recipes
-Hershey Cinammon Chip Coffee Cake
-Homemade Chocolate Coffee Spoons
-How to Make Chocolate Coffee Beans
-Jiffy Mix Coffee Cake Recipes
-Liquid Coffee Creamer Recipes
-Making Ice Cream in a Coffee Can
-Maple Banana Coffee Cake Recipes
-Orange Marmalade Coffee Cake Recipe
-Pumpkin Bread Recipe Cooked in a Coffee Can
-Recipes for Campfire Coffee
-Recipes for Coffee Creamer
-Recipes using Cocoa Powder and Coffee
-Recipes Using Coffee Creamer
-Substitute for Espresso Powder
-Syrup Recipes for Flavoring Coffee
Cafe' au Lait
2/3 cup coffee
1/3 cup milk
Ground Cinnamon or nutmeg, or sweetened chocolate powder (optional)
Pour the coffee into a cup. Steam the milk and add to the coffee, leaving a layer of foam on top. Sprinkle cinnamon, nutmeg, or chocolate powder on top of the foam, if desired.
Variation: For a Cafe' Vermont, stir 3 tablespoons maple syrup into the coffee before adding the steamed milk. Proceed as directed above.
Cafe' Mocha
Add a taste of chocolate to a Cafe' au Lait. As with the Cafe' au Lait, the proportions of coffee and milk may be varied, according to your taste.
2/3 cup coffee
2 tablespoons chocolate syrup
1/3 cup milk Sweetened chocolate powder (optional)
Pour the coffee into a cup. Stir the chocolate syrup into the coffee. Steam the milk until hot and frothy, then add to the coffee, leaving a layer of foam on top. Sprinkle chocolate powder on top, if desired.
Variations: For a Cafe' Mocha Mint, stir 1/8 teaspoon mint extract into the coffee, along with the chocolate syrup. Proceed as directed above, and garnish with a fresh mint sprig, if desired. For a Mandarin Mocha, stir 1/8 teaspoon orange extract into the coffee along with the chocolate syrup. Proceed as directed above.
Viennese Coffee (serves 2)
A venerable tradition in Vienna's coffeehouses, this coffee's tasty flavor comes from the whipped cream topping.
2 cups coffee, preferably Viennese or other dark roast
1/2 cup heavy cream, whipped
Ground cinnamon, nutmeg, or cloves
Pour the coffee into 2 cups. Top each cup with a large dollop of whipped cream and sprinkle with cinnamon, nutmeg, or cloves.
Cafe' Borgia (Serves 2)
The citrus taste adds zest to this drink, while beautifully complementing the whipped cream at the same time.
2 cups coffee
1/2 cup heavy cream, whipped
Grated orange peel
Divide the coffee into 2 cups. Top each cup with a large dollop of whipped cream and sprinkle with grated orange peel. Serves 2
Cafe' Belgique (Serves 4)
This drink has enjoyable light vanilla taste, which is a result of the egg white mixture that rises to the surface of the cup.
1 egg white
1/2 cup heavy cream
1/4 teaspoon vanilla extract
3 cups coffee
Beat the egg white until stiff. Whip the cream along with the vanilla. Mix the egg white and whipped cream mixture together and fill 4 cups one-third of the way. Add 2/3 cup coffee to each cup.
Chocolate Cream Coffee
Serve this drink in front of a fire on a cold winter evening.
1/4 cup heavy cream
3 tablespoons chocolate syrup
1 cup coffee
Ground cinnamon
Sweetened chocolate powder
Grated orange peel
Whip all but 1 tablespoon of the cream. Stir the reserved tablespoon of cream and the chocolate syrup in a saucepan over low heat until mixed together. Add the coffee gradually, stirring the mixture as you do so. Pour into a mug and top with whipped cream and cinnamon, chocolate powder, and grated orange peel.
Spiced Cream Coffee (Serves 2)
The spicy whipped cream is delicious, and combines with the chocolate-flavored coffee to create a great taste.
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sugar
1/2 cup heavy cream
1 1/2 cups coffee
2 teaspoons chocolate syrup
Stir 1/4 teaspoon of the cinnamon and the nutmeg and sugar into the cream and whip. Divide the coffee into two 6-ounce portions and stir 1 teaspoon chocolate syrup and 1/4 teaspoon cinnamon into each cup. Top with spiced whipped cream.
Spiced Coffee (Serves 2)
1 1/2 cups coffee
1 cinnamon stick
2 whole cloves
1/4 teaspoon whole allspice
1/2 cup heavy cream, whipped
Ground cinnamon
White or brown sugar, to taste
Pour the coffee over the cinnamon stick, cloves, and allspice in a saucepan and simmer over low heat for 5 to 7 minutes. Strain into cups, top with whipped cream, and sprinkle with cinnamon. Add white or brown sugar to taste.
Variation: Omit the cinnamon stick and allspice and substitute 2 strips each of orange and lemon peel, use 10 cloves instead of 2. Proceed as directed above.
Cafe' Vanilla
This drink can come close to a cappuccino.
1/4 vanilla bean
1/2 cup milk
1 teaspoon brown sugar
3/4 cup coffee
Ground cinnamon or nutmeg
Slice the vanilla bean lengthwise and place it with the milk and brown sugar in a saucepan. Bring to a boil, stirring occasionally. Remove from the heat, cover, and let stand for a few minutes. Take out the vanilla bean and blend the milk mixture in a blender for about 30 seconds, or until it becomes frothy. Add to the hot coffee and top with cinnamon or nutmeg.
Espresso Drink Recipes:
Spiced Chocolate Espresso (serves 2)
2 double espressos (Double the amount of water and coffee grounds)
2 ounces heavy cream or half-and-half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons sugar
2 teaspoons chocolate syrup
Whipped cream
Mix all the ingredients except the chocolate syrup and whipped cream in a pitcher and steam until hot and frothy. Pour into 2 mugs, add 1 teaspoon chocolate syrup to each, and stir. Top with whipped cream
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هدف از تبلیغات در ایران شف سرگرم کردن و یا خنداندن مخاطب نیست
در بسیاری موارد در بیلبوردها ، تیزرهای تبلیغاتی و حتی سایت ها با تبلیغاتی مواجه هستیم که سرگرم کننده و گاهی خنده دار به نظر می رسند ... و حتی تحسین همگان را بر می انگیزند ... اما سوال اینجاست : آیا این تحسین کنندگان خریدار کالا یا خدمات آن شرکت یا موسسه می شوند؟! آیا این آگهی که دقایقی شما را سرگرم کرده است ، اطلاعاتی از محصول (کالا یا خدمات) در اختیار شما قرار داده است که متقاعد خرید آن شوید؟!
تبلیغ خود را به ما بسپارید : تبلیغ در ایران شف هزینه نیست ! سرمایه گذاریست
به یک آگهی می رویم " زورو (Zoro) وارد صحنه می شود؛با چند نفر می جنگد و در نهایت با اتومبیلی از صحنه فرار می کند و می گوید: ماشین خود را در قرعه کشی بانک برنده شدم" آگهی جذاب و سرگرم کننده ای است... اما آیا شما با دیدن این آگهی در این بانک حساب باز می کنید؟! یا در حال حاضر به خاطر دارید این آگهی مربوط به کدام موسسه بود؟
تبلیغی بر روی یک اتوبوس توجه مرا به خود جلب کرد"برای آقایانی که از سوزش و التحاب پس از اصلاح خسته شده اند" دقیقأ دست بر مشکل بسیاری از آقایان گذاشته و مزیت و هدف محصول را با بیانی ساده مطرح کرده است.
این تبلیغ ،تبلیغی است با هدف اصلی تبلیغات که به گفته بزرگان این امر ، هدف چیزی نیست جز فروش، و فروش دوباره به مشتریان پیشین با کسب رضایت آنان و صداقت در گفتار.
گرفتاری در حصار تبلیغات سرگرم کننده و شعارهای کلیشه ای تبلیغات بسیاری از شرکت ها و موسسات را درگیر کرده و در راهی متضاد هدف آنان یعنی کسب سود و اعتبار بیشتر ، قرار داده است.
شعار کلیشه ای "کفشی از جنس دیگر" شعاری زیباست؛ اما باز هم دلیلی برای خرید به شما ارائه نمی کند. نظر شما درباره این شعار چیست ؟ " کفشی که هرگز بوی بد پا را با آن تجربه نخواهید کرد؟!" مزیتی به شما ارائه می دهد و بی پرده سخن از تفاوت این کفش با سایر کفش ها می گوید... و تبلیغ و تبلیغات همین است و همین را می خواهد.
البته نباید فراموش کرد که چنانچه بیان هدف اصلی تبلیغ (بیان ویژگی های محصول ، مزایا و ... ) در غالب طنز و یا برنامه ای سرگرم کننده باشد که مخاطب را ملزم به تماشا نماید ، بسیار تاثیرگذار خواهد بود؛ در ادامه از مقاله ای برای بیان این دید و در واقع اثربخشی تبلیغ با اصولی ساده استفاده کرده ام :
اینکه شما درک کنید مشتریان شما چگونه هستند، بسیار مهم است.همچنین ، اینکه در آنسوی تبلیغ چه کسی تصمیم می گیردکه از شما خرید کند نیز مهم می باشد.بنابراین بسیار مهم و ضروریست که بدانید، روانشناسی مشتری شما به چه شکل می باشد.
کسی که آگهی تبلیغاتی شما را می خواند، چه پروسه ای به ذهنش خطور می کند؟ درک کردن کل این پروسه، شمارا به هدفهایتان می رساندوتجارت شما را موفق ترمی کند. خود را جای مشتری بگذارید ، برای خرید به چه اطلاعاتی نیاز دارید؟ چه دلایلی می خواهید؟ همان را در تبلیغات بگویید ، بی پرده و راحت .
تئوریهای بسیاری راارائه داده اند تا توسط آنها بتوان این پروسه را که وقتی شخص آگهی را می بیند و بعد برای خرید آن اقدام می کند را توضیح و توصیف کنند.
این پروسه ها سریع و فوری نیستند،اما به ترتیب و مرحله به مرحله هستند.
هر کسی که خرید و فروش (بخصوص فروش) را انجام می دهد باید با AIDA آشنا باشد.AIDA یک مدل ساده تبلیغات است که عبارتست از:
· (جلب توجه) Attention
· (جذابیت)Interest
· (میل و اشتیاق)Desire
· (عمل خرید)Action
این مدل پیشنهاد می کند که آگهی شما باید در وهله اول توجه مشتری را جلب کند،سپس با تحریک او، میل و اشتیاق او را برای خرید کالا برانگیزد و سپس عمل او را در جهت خرید کالا، تحریک کند.(تحریک برای خرید کالا)
این مدل شما را راهنمایی می کند که چگونه آگهی خودتان را تنظیم کنید و آگهی شما را بصورت "فرمول" در می آورد. بازاریابهای موفق از فرمول AIDA برای ایجاد پایگاههای تبلیغاتی موفق پیروی می کرده اند. AIDA خوب است اما ، نه به این خوبی که ما گفتیم. مدل دیگر که طرفداران بسیاری دارد و بسیار جامع تر و کامل تر ازAIDA می باشد ، مدل DAGMAR است. مراحل آن بسیار مشخص تر و جامع تر است، پس استفاده از آن راحت تر از AIDA نیز می باشد.
DAGMAR مخفف "Defining Advertising Goals for Measured Advertising Results"می باشد. (مشخص کردن اهداف تبلیغات جهت بدست آوردن نتایج تبلیغاتی ارزیابی شده)
باز هم تکرار می کنم ، مشخص کردن اهداف تبلیغات ، براستی هدف شما از تبلیغ چیست ؟ مسلما هرچه باشد سرگرم کردن و خنداندن مخاطبین نخواهد بود ، هدف اصلی تبلیغ را مشخص کنید و در هر مرحله تکرار و تکرار کنید ، بعد از به اجرا در آوردن تبلیغ نتایج را با هدف خود مقایسه کرده و سپس ادامه دهید . . .
این بدین معناست که همه هدف شما از تبلیغ این است که چهار مرحله ذیل (به ترتیب) به مشتری بالقوه شما منتقل شود:
· (آگاهی) Awareness
· (ادراک و فهم) Comprehension
· (مجاب شدن) Conviction
· (عمل خرید) Action
اجازه بدهید تصور کنیم که شما یک کالا برای فروش دارید، اما مشتری هدف شما، هیچ اطلاعی از آن ندارد . پس در مرحله اول،شما او را از این محصول خود آگاه می کنید. بطور مثال شما این آگهی را در یک سایت پررفت و آمد (سایتی که ترافیک کاربران در آن وجود دارد) درج می کنید ، و یا در مجله ای با تیتری درشت تبلیغ می کنید .
مرحله دوم درک و فهم مشتری از کالای شماست. محصول شما چیست؟ محصول شما چه مزایا و امکاناتی دارد؟مشتری شما چگونه می تواند به آن دسترسی پیدا کند؟و این سوالات زمانی به او پاسخ داده می شوند که مشتری بالقوه شما،بر روی آگهی شما "کلیک" کند وبه صفحه ای دست پیدا کند که شامل جزئیات دقیقی از کالای شما باشد و یا جذب عنوان آگهی شما در مجله شده و به سراغ مطالعه متن آن می رود ..مرحله بعد،مجاب شدن مشتری است.این مرحله بسیار مهم است.شما باید مشتری را درباره مزایای آن کالا متقاعد کنید.یکی از ابزارهای مهم و مفید در این مرحله،ارائه"ضمانت"می باشد.شاهد عینی یا مدارک مستند نیز از دیگر ابزارهای مهم و مفید در این مرحله هستند.اما در این کار صادق و امین باشید و بدانید عدم صداقت و بزرگنمایی خارج از واقعیت در دراز مدت برای شما نتیجه نخواهد داشت.
بعد از اینکه مشتری بالقوه با محصول شما متقاعد شد، در این مرحله وارد گام بعدی یعنی"خرید"می شود.ممکن است او در این مرحله درخواست هایی داشته باشد یا پیشنهاد خرید مجازی بدهد(در صورت امکان)یا اینکه بطور حقیقی از شما خرید کند.
شما برای ساختن پایگاه تبلیغاتی خود می توانید از هر "مدلی" استفاده کنید،اما باید آن مدل یادآور این مساله برای شما باشدکه "پروسه خرید"یک پروسه سریع نیست بلکه،سلسله ای از اتفاقاتی است که در ذهن مشتری شما رخ می دهد.هر مرحله باید توسط مرحله قبلی شکل گیرد.برای یک فروش موفقیت آمیز،هر مرحله مهم و حیاتی می باشد.
پس باید به این نتیجه رسید که بجای نوشتن عبارت"Buy Me"در تبلیغات،باید تمرکز شما برای ساختن تبلیغاتی باشد که با یک مقدمه یا معرفی درباره کالای موردفروش،شروع شود و بعد مردم را متقاعد کند که چرا باید آنرا بخرند،
آموزش کافی شاپ : انواع نوشیدنیهای سرد و گرم www.sadafcoffeeshop.com
کافی شاپهای زنجیره ای صدف www.sadafcoffeeshop.com فرهاد زعفری هشجین
جهت خرید کتاب به وبسایت کافی شاپ صدف یا ایران شف مراجعه فرمایید
هفت نکته دم کردن قهوه:
1. جوشیدن باعث تلخی می شود؛ پس، هرگز قهوه را نجوشانید.
2. قهوه را دوباره گرم نکنید. هر بار، آن را تازه درست و سرو کنید.
3. از آب تازه و سرد استفاده کنید.
4. از تفاله های قهوه دوباره استفاده نکنید. آنچه باقی مانده، اجزای تلخ و نامطبوع قهوه است.
5. از "سا"یی مناسب قهوه سازتان استفاده کنید. اگر سای قهوه خیلی ریز باشد، باعث استخراج بیش از حد عناصر قهوه و تلخی شده، مجاری قهوه ساز را به مرور مسدود می کند. اگر سای قهوه خیلی درشت باشد، باعث آبکی و رقیق شدن قهوه می گردد.
6.برای بهترین نتایج توصیه می کنیم که به ازای هر 180 میلی لیتر آب از 10 گرم قهوۀ آسیاب شده استفاده کنید.
7. قهوه را تنها برای مدت 20 دقیقه می توان، بر روی اجاق گاز یا اجاق برقی، گرم نگه داشت و، پس از آن، عطر و طعم قهوه رو به افول و نامطبوع شدن می گذارد.
نگهداری با دقت، محافظ تر و تازگی قهوه است.
همۀ عطر و طعم قهوه، چه به صورت دانۀ درستۀ قهوه و چه به صورت آسیاب شده، پس از بو دهی، رو به از بین رفتن می گذارد. قهوه ای را که در عرض دو هفته مصرف می شود می باید در ظرفی دربسته و بدون درز و در جایی تاریک و خنک نگهداری کرد.
قهوه یکی از هدایای طبیعت است . واژه انگلیسی "کافی" (Coffee) از ریشۀ لاتین نام گیاهی از دستۀ Coffea گرفته شده که یک عضو از خانواده روبیاسئا (Rubiaceae) است. گیاهان کوفئا (Coffea) بسیار متعددند، اما گران قیمت ترین نوع آنها، کوفئا عربیکا (Coffea Arabica) است که سه چهارم تولید قهوۀ جهان را در بر می گیرد. محل رویش طبیعی آن، قله های آسیا، آفریقا، و آمریکاست. به هر حال از آنجایی که قهوۀ عربیکا به خصوص به گرما و رطوبت حساس است، بین ارتفاعات 900 و 2000 متر رشد می کند. هر چقدر ارتفاع محل رشد بیشتر باشد، دانۀ قهوۀ برشته شده کیفیت بهتری خواهد داشت. در ابتدا، میوۀ گیاه آن به رنگ سبز است اما، بعد از گذشت هفت ماه که رسیده تر می شود، به رنگ قرمز جذابی در می آید که تقریباً یه گیلاس شبیه است. دما در مناطق گرمسیر (بین 15 و 25 درجۀ سانتی گراد) ثابت است.بنابراین، گیاه می تواند دایماً میوه بدهد و ، هر گاه باران می بارد، گل بدهد. از این رو، این گیاه در یک زمان، هم میوۀ رسیده و هم میوه کال دارد. دانۀ قهوه از یک گل سفید بسیار معطر و درست چند روز پس از شکوفه زدن به دست می آید. کاپوچینو، نوشیدنی مخصوص ایتالیایی، آنچنان در سراسر جهان مشهور است که نام آن نیازی به ترجمه در زبان های مختلف ندارد. از پرطرفدارترین قهوههاست و در فنجانهای پهن سرو میشود. از یکسوم اسپرسو، یکسوم شیر داغ، و یکسوم کفشیر درست میشود. میتوان گرد کاکائو یا دارچین را به عنوان رویه بدان افزود. برای غلظت بیشتر، به اندازه یک اسپرسوی دیگر به آن بیفزایید. برای آماده کردن یک کاپوچینوی عالی، باید از قوانین خاصی پیروی کنید. پس از درست شدن قهوۀ اسپرسو، فشار را زیاد کنید تا بخار تولید شود. یک سوم از یک پارچ (اگر فلزی، باریک و بلند باشد، بهتر است) را از شیر پر کنید. مراقب باشید بیش از حد شیر نریزید. در هنگام کف سازی، حجم شیر زیاد می شود و ممکن است سر برود. وقتی دستگاه قهوه ساز به دمای ایده آل رسید، کف دهنده را در شیر فرو کنید و سوپاپ بخار را باز کنید. ظرف را برای چند دقیقه به بالا و پایین کف دهنده حرکت دهید. وقتی شیر کاملاً کف کرد، قهوه و شیر را در یک فنجان کاپوچینوخوری بریزید...
برای تهیه یک قهوه خوب با کتری قهوه به موارد زیر توجه کنید:
از کتریای استفاده کنید که بدنه و لولههای آن از جنس استیل بوده، به گرمنگهدارنده قهوه مجهز باشد. استفاده از ترکیبات خوب قهوه نیز مؤثر است.
قهوه فرانسه
بهطورکلی، مزهای شبیه به قهوه کافِهتیِهرِه دارد ولی گرد قهوه را برای بهتر کردن عطر و طعمش از آن جدا میکنند. میتوان آن را برای چند ساعتی در بیشتر دستگاهها گرم نگه داشت. در فنجان استاندارد و بهصورت تلخ (سیاه) یا با شیر سرو میشود.
این روش قهوهای دیرسازتر از روش اسپرسو بهدست میدهد. قهوة فیلتری (فرانسه) را اصلاً مردی فرانسوی به نام ژانباپتیست دوبِلوآ (Jean-Baptiste de Belloy) اختراع کرد و معروفترین روش در غرب است. قهوة فرانسه با استفاده از دستگاهی خودکار درست میشود که از 2 تا 12 فنجان قهوه دم میکند. آب مستقیماً بر روی قهوهای که درونِ فیلتر یا صافیای کاغذی در بخش بالایی دستگاه قرار دارد، ریخته میشود. آب در محفظۀ مخصوص به طرف المنت گرمایشی در کف دستگاه فشار می آورد. آب داغ از یک لوله در بالای دستگاه خارج می شود و سپس، در حالی که محتوی قهوه است، از صافی عبور کرده، به پائین می ریزد. در نهایت، قهوه در یک لیوان یا قوری جمع آوری می شود. قهوه بر اثر نیروی جاذبه به درون پارچی شیشهای به زیر میچکد؛ یعنی به جایی که بر روی صفحهای داغ قرار داده شده که قهوه را در دمایی بهینه نگه میدارد تا بتوان در هر زمانی از روز، آن را نوشید. همچنین امکان استفاده از قهوههای کیسهای وجود دارد که استفاده از این کیسهها، درستکردن قهوه و تمیزکردن دستگاه را آسانتر میسازد.
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کافی شاپهای زنجیره ای صدف
cafe sadaf
کافی شاپهای زنجیره ای صدف اولین کافی شاپ حرفه ای در ایران
با بیش از 30 سال سابقه
cafe sadaf
واگذاری نمایندگی رسمی کافه صدف فقط به شهرستانها ، مناطق آزاد و خارج از کشور با شرایط ویژه
تلفن مدیریت و امور نمایندگیها 09121490154
جهت دریافت نمونه قرارداد به ادامه مطالب مراجعه فرمایید
فرهاد زعفری هشجین
نمونه قرارداد نمایندگی
www.iranchef.com
www.farhood.ir
ایران شف اولین بانک اطلاعات مرجع هتل.رستوران.کافی شاپ.فست فود.سفره خانه های سنتی.کیترینگ در ایران
Advanced designer coffee grinder from Gastroback is the way to your freshest and best flavoured coffee. Use its high performance grinding gear with up to 650 rpm velocity with 5 different coffee style settings. You can even grind spices with this fully automated coffee grinder. Large removable coffee bean container, time selector dial, grind selector control, child-proof Start/Stop button, On/Off power switch and cord storage. Finished in black and stainless steel.
This basic Gastroback coffee grinder will produce fresh ground coffee on a daily basis. Simple yet effective, it comes with stainless steel cutting blade that not only can grind coffee with 5 degrees of fineness, from drip to espresso, but also minces spices. Timer, removable stainless steel container, sensor input, power button and non-slip feet.
Posted October 15, 2009 2:22 PM
The new Elektra NINO is an instant dosing espresso grinder which design and functionality are based on 60 years of innovative research and patents. Developed by the company founder, Florindo Fregnan, the NINO is the high-end grinder, capable of achieving the best quality ground coffee among instant grinding systems for espresso machines. Thanks to its exclusive conical mills, precise micrometric adjustment of the grain size and perfect grinding control, you always get consistent particle size and texture. Air-cooled low revolution motor makes only 500 RPM and neither overheats nor transmits heat to the grinder body. This innovative appliance is also equipped with a patented coffee tamper, installed on the dosing grinder which provides a flat surface for the best tamping of the ground coffee. The tamper can be positioned on either side.
An electronic display shows the number of single or double doses ground by the machine, which are dispensed automatically by pressing the 2 selection buttons. Both the type of dose and grinding time are programmable. The result of NINO work is the perfect cup of coffee with an intense aroma and no aftertaste of burnt coffee. Price for this Elektra espresso grinder is £1,400.
Previously,
Elektra espresso grinders
Elektra Mini Verticale coffee machines
Elektra Micro Casa a Leva copper and brass
Elektra espresso machine
Posted April 3, 2009 4:14 PM
Made in Switzerland from sturdy ABS plastic and equipped with 2 conical grinding burrs, the Saeco Titan burr grinder gives a consistent, uniform grind for every type of coffee, from French press and drip coffee to light espresso. 12 different grind settings allows you to adjust the grind from fine to coarse with everything in-between. Each 50 mm diameter burr is precisely milled and hardened, grinding at a speed of 450 RPM. Saeco incorporated the easily removable and cleanable clear plastic bean hopper, which holds up to 8 oz of whole coffee beans. The anti-static ground coffee container has 6.5 oz capacity, and is removable so you can grind directly into your portafilter or coffee filter if you prefer. The number of cups you will be brewing, is easily set from 1 to 10 with the rotary knob. The Titan will grind for up to 60 seconds and once the set amount of coffee is ground, the grinder shuts off automatically. Buy Saeco Titan burr grinder for $129. Saeco.
Posted December 2, 2008 9:56 PM
Elektra MS are state of art espresso grinders. These sleek grinders are offered in copper and brass or chrome finish. The powerful espresso grinders come with a doser which automatically dispenses correct amount of ground coffee, and are priced at $550. See Elektra Nivola, Elektra Micro Casa a Leva and Elektra Mini Verticale espresso coffee machines.
Posted March 23, 2008 11:37 PM
The Mazzer Robur is the largest and baddest espresso grinder on the market, and the one you really must see in action to truly appreciate the power and performance of the top notch automatic coffee grinder-doser with conical grinding blades. And you know what? After you observe this commercial style grinder making some fine coffee dust, you will really want one. The Mazzer Robur features stepless micrometrical grinding adjustment mechanism and automatic grinding cycle which starts every 12 doses and stops when the ground coffee doser is full. Robust 900 Watt motor spinning at 420 RPM, combined with the huge 71 mm (2.75") diameter conical burr, makes this grinder the perfect choice for your home, office or even high production espresso bar. This automatic coffee grinder will turn the heat even higher - with the maximum velocity of 500 RPM and 83 mm (2.25") diameter conical burr, it will take your coffee grinding experience to the heights where no coffee grinder has ventured before. Available in five colors which sound very Italian - alluminio, nero, rosso, chiaro, rosso scuro and grigio medio, the Mazzer Robur with conical grinding blades is the ultimate automatic stepless espresso coffee grinder-doser. The price is around $2,300 USD.
Posted December 12, 2007 3:13 PM
The Sunbeam Conical Burr coffee grinder, EM0450 provides complete dosing control, delivering the fresh grind without loss of aroma or flavour. Twenty five variable grind settings coupled with a powerful gear driven Italian burr system, allow precise grind quality for all coffee styles, ranging from the most coarse to the very finest Turkish style. Designed with a polycarbonate back sprayed body to provide a versatility of finishes and colours, this Sunbeam coffee grinder has sharp high gloss contemporary finish. Slow speed grinding minimises heat transfer to coffee. The grinder has excellent grind consistency thanks to a powerful universal motor and precise planetary gearbox, resulting in accurate and consistent particle size, which in turn, results in the best quality coffee. The price for this Sunbeam conical burr coffee grinder is $160 AUD. Sunbeam. Previously, Sunbeam juice extractors.
Posted October 1, 2007 2:16 PM
Ascaso grinder is a conical burr coffee grinder that has easy to operate mechanism and adjustable grind setting. The doser mechanism grinds directly into your filter holder, so you always grind exactly the right amount. Ascaso grinders are the only grinders currently available that have a Micrometric Regulation System to control the quality and consistency of the grinds. This system allows for precise adjustments to the grind setting, which is critical for espresso grinding. The grinding chamber is encased in commercial grade plastic composite making Ascaso coffee grinders tough and long lasting. Aluminum body and removable bean hopper. Available in 15 finishes. The price ranges from £150 to £180. Ascaso.
Posted September 13, 2007 11:39 AM
M4 Doser "Stepless" espresso grinder is made in Venice, Italy with espresso lovers in mind. Strong motor and stylish design are two usual features of Macap coffee grinders, and this espresso grinder is no exception. Available in 7 sharp colors, the Doser espresso coffee maker will grind your beans to perfection. Optional copper/brass, brass and chrome coatings. Makap.
Posted May 28, 2007 4:25 PM
Mahlkonig espresso grinders are famous for their unparalleled craftsmanship. With its proper German spelling - Mahlkönig, the company has been making nothing but grinders since 1924. The K 30ES is a single professional grade espresso grinder that combines innovative technical concept of espresso grinding with sharp European design. Mahlkönig designed this grinder with main idea of getting whole beans into the cup in the shortest possible way, and keeping the freshness and aroma to provide you with the most superior espresso. Unlike with most espresso and coffee grinders, the coffee beans don't get ground into a storage and dosing chamber, but are freshly ground on demand. Other features include high precision cutting discs guaranteeing cool grinding, exact, consistent dosage and grind profile, 19 different grind settings, and an adjustable port-a-filter that fits all types of espresso machines. This professional single espresso grinder is also extremely quiet, and can be disassembled for cleaning in under a minute. Overall dimensions are W9.2" x H21.8" x D12.8". The price is about $1,500 USD. Mahlkönig.
