-------------------- A hands down favorite among our staff, this chocolate-and-espresso-marbled-cheesecake masterpiece is a decadent delight. A chocolate crust makes it all the better! *Use Basic Recipe *Use Chocolate Crumb Crust under Crust Variations In pot over medium heat bring heavy cream from basic recipe to a boil. Stir in 2 tbs instant espresso powder until dissolved. Remove from heat; cool. Combine heavy cream mixture with egg, sour cream, yolks and vanilla. Preceed with recipe as directed. Reserve 1 cup batter. Pour remaining into prepared pan. Melt 2 oz chopped bittersweet chocolate; stir in 2 tbs finely ground espresso beans; let cool. Stir into reseved batter. Swirl chocolate-espresso batter into batter in pan. Bake as directed. Source: Women's World Nov. 5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net -----
Dennis Hew shows the swirling pattern you want to achieve when steaming, so as to get perfect microfoam that also makes great latte art.
the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe:
What No One Tells You About Learning To Taste
This is both entirely serious, and also a little bit of fun. We talk a lot about the benefits of developing your sense of taste, but we never really discuss the downsides...
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Espresso Drinks | Basics with Babish
Get 30% OFF your first bag of coffee with Trade Coffee when you click here and use my code BABISH
This week, we're getting into coffee's fussy, high-strung Italian cousin: espresso, and the many things you can do with it. That, and how to make one without spending a few grand on a home espresso machine!
Recipe:
Music by Chillhop: Blue Wednesday - 90s Kid and Mr. Miyagi: Listen on Spotify:
How To Make A Cappuccino At Home With An Espresso Machine [Easy To Follow Cappuccino Recipe]
Coffee master Austin Childress from Carabello Coffee is back to show you how to make a cappuccino at home.
Get the printable recipe card here:
The cappuccino was born alongside the original hype of espresso and evolved into the drink we know today during the World Wars.
It ultimately arrived in Europe and the Americas around 1980. Now, they are very structure-oriented drinks, usually served in squat, 6 oz glass or ceramic cups.
That structure is truly their defining feature. Split evenly in thirds, you can almost feel the quality of a cappuccino by its weight. Ideally, it should be 1/3 espresso, under 1/3 steamed milk and 1/3 airy foamed milk. For this reason, cappuccinos are often considered the true test of a barista’s skills.
If you want to learn the difference in a cappuccino and other popular espresso drinks like lattes, check this out: