Recipes -Hot Coffee with Alcohol Recipes

Almond Coffee Cream A bit of almond liqueur (like Amaretto) goes well with the hot cream and coffee. The perfect winter cocktail for those who like rich and creamy drinks.
Ingredients:
3/4 cup hot coffee
1/4 cup heavy cream, scalded
1 shot of almond liqueur

Black Gold Now this is quite a coffee cocktail. You’ll need a stocked bar to make Black Gold. Five different spirits make for a powerful drink. It’s a bit sweet with a nutty taste, thanks to the Amaretto and hazelnut liqueur.
Ingredients:4 oz coffee, hot
1/4 oz Triple Sec
1/4 oz Amaretto
1/4 oz Irish Cream
1/4 oz hazelnut liqueur
Dash of cinnamon Schnapps
Whip Cream

Café Brulot the coffee features flambéed brandy, citrus peel and spices, mixed with hot coffee. For authenticity, serve it straight, without milk or a whipped cream garnish.
Ingredients:1 cinnamon stick
5 whole cloves
4 sugar cubes (lumps)
Strip of zest from 1/2 orange
Strip of zest from 1/4 lemon
1/2 cup brandy
2 cups freshly brewed, dark roast coffee

Café Nero An unusual recipe, and you’ll have to approximate the quantities for this coffee and Galliano cocktail. The flaming process makes this a dramatic cocktail for a party, though you might want to practice first.
Ingredients:Galliano
Sugar
Lime juice
Hot coffee

Carajillo
Ingredients:1 oz brandy
3 grains roast coffee
1 squeeze lemon
1 cup espresso coffee
Heat brandy, lemon and coffee grains for several minutes. Pour into coffee cup. Add 1 cup of espresso coffee.

Chocolate Hazelnut An elegant coffee and chocolate cocktail, served in a warm wine glass. Share this with a partner for a relaxing drink by the fireplace.
Ingredients:10 oz brewed coffee, hot
1 oz chocolate liqueur
1 oz hazelnut liqueur
Preparation:
In a warm 12-oz wine glass, mix coffee and liqueurs. Top with a sprinkling of cocoa powder.

Colonial Coffee Kahlua and brandy make this a fine coffee cocktail to warm you up. Serve this after your next dinner party, to start a relaxing evening with friends.
Ingredients:
6 cups hot coffee
3/4 cup Kahlua
1/2 cup brandy
Whipped cream
Cinnamon, ground
Preparation:
Blend the coffee and liqueurs together and pour into 8 mugs. Top with whipped cream and a sprinkle of cinnamon.

Irish Coffee You can’t go wrong with this simple but classic recipe for Irish coffee. It’s usually served with a thick dollop of whipped cream on top.
Ingredients:1 cup hot coffee
1 1/2 oz Irish whiskey
1 tbs sugar

Liquor Mafia Coffee A potent mix of different tastes in this coffee cocktail. The recipe only serves one, but you’ll want to make more to impress your friends. Liquor Mafia is a popular party drink. Top with whip cream as desired.
Ingredients:3/4 cup coffee
1 1/2 tsp Kahlua
1 1/2 tsp Frangelico
1 1/2 tsp Grand Marnier
1 1/2 tsp Bailey’s Irish Cream

Night in Jamaica Tia Maria is always a fine addition to a cup of coffee, to add even more coffee flavor and a bit of vanilla sweetness. And a good shot of Jamaican rum doesn’t hurt either. Topped with freshly whipped cream.
Ingredients:5 cups hot coffee
60ml Tia Maria
30ml white rum
150ml thick cream, lightly whipped
Preparation:
Mix the coffee and liqueurs in a saucepan and heat through. Serve into brandy glasses and topped with cream.

New Orleans Coffee A flaming coffee drink that will impress at a party. Maybe a little too showy for your typical morning coffee, but a wonderful spiced recipe when serving coffee cocktails for a crowd.
Ingredients:1 cup coffee
1 orange
5 tbs cognac
5 tbs benedictine
1 tsp brown sugar
3 cloves, whole
Preparation:Strip off a large piece of orange zest, and poke the cloves into it. Place in the bottom of a mug, with the brown sugar. In a saucepan, mix the cognac and benedictine and heat through. Light the alcohol and pour (flaming) into the mug. Fill mug with coffee and serve.

Vermont Coffee Maple syrup and rum gives this drink a taste of the outdoors. Vermont does have some of the best maple syrup around, though Canadian maple syrup is in a class by itself.
Ingredients:1 oz light cream
1 oz maple syrup
2 oz dark rum
6 oz hot coffee

Spanish Coffee Tia Maria, rum and coffee. Nice and easy. The Tia Maria gives this cocktail some added coffee flavor. You can use light or dark rum, depending on your taste.
Ingredients:
1/2 oz Tia Maria
1/2 oz rum
1 cup hot coffee

Costa Rica Coffee History

by Stefanie Spencer

Seeing the lush, green valleys and beautiful mountains of Costa Rica from the air as we were landing in San Jose’ was not even the tip of the iceberg concerning the richness of this country. Home to roughly 5% of the world’s biodiversity and having the most number of species per 10,000 sq km in the world, hundreds of birds, mammals, reptiles and amphibians can be found here, along with a staggering 10,000 plant and tree species!

Costa Rica is also the habitat of a number of rare and endangered flora and fauna species such as the Scarlet Macaw, the resplendent quetzal, and the West Indian Manatee. [1] The rich volcanic soil, cool moist climate, and high altitude of the mountains, just part of the 12 different ecological zones, is the perfect place for growing excellent coffee. In the past some Costa Rican coffee was said to be too clean, too balanced, too mild, the “classic cup,” possibly just boring. However, today there are many farmers and micro-mills that take extreme care in every part of the process and produce a variety of excellent, diverse coffees.

The coffee Arabica plant was brought to the Central Valley of Costa Rica in the late 1700’s. Cultivation spread slowly and Costa Rica became the first Central American country to have a coffee industry. Coffee growing soon surpassed cacao, tobacco, and sugar in importance, and by 1829 it had become the major source of foreign revenue. As a nonperishable commodity in an age of slow and costly transport, coffee proved an ideal product and shortly thereafter became the nation’s major export, a position it has maintained until recent years. It created a producer’s wealthy elite that dominated the governmental circles all through the second half of the 19th century. [2]

read more: http://www.moretto.ro/costa-rica-coffee-history/

Super oferta – La spaziale s3 – 3 grupuri 1000 euro

Espressor  SH -La spaziale s3 -3grupuri 1000euro

Model : EK Automatica

Pretul nu include TVA.

Latte Art

Latte Art

sweet coffee disposition: In Romania creioanele sunt scumpe, visurile nu!

sweet coffee disposition: In Romania creioanele sunt scumpe, visurile nu!: "Acum putin timp am cunoscut cafeaua. Am aflat despre mine ca as putea sa fiu fericita invartindu-ma in diferite forme in jurul ei. Niciodat..."

Daca nu exista job pentru mine, inventez eu unul!

Bucuresti – oceanul urias plin de pesti uraciosi. Nu neg faptul ca iti oferta multe oportunitati, nenumarate tipuri de job-uri, scoli, cursuri, facultati, dar pentru tineri nu exista loc de munca care sa ofere spatiu si sustinere, cel putin morala, pentru a investi in pregatirea profesionala.

Cv-ul meu are mentionat ca si experienta profesionala postul de barman, nu indraznesc sa folosesc termenul de barista. Ma incadrez la entry-level/primii 3 ani de experienta. Problema mea nu este ca nu imi gasesc job, ci faptul ca nu exista job care sa satisfaca in primul rand cerintele mele. Angajatorii au omis acest lucru, oare ei sunt destul de buni pentru noi. Pai nu.

Nu o sa lucrez intr-o cafenea  orientala, unde fetele dau din buric, nu o sa lucrez la chioscul pe care French Bakery il deschide in doua mari licee, nu o sa lucrez la cafeneaua unde espresso dublu se face cu 9 grame, nu o sa lucrez la cafeneaua unde calitatea nu conteaza (ciorba sa fie cafeaua), dar sa primeze vanzarea. 

Uite un motiv sa plec din tara - lipsa de respect pentru meseria de barman-barista. Nu sunt intrebata ce calitati ma recomanda pentru postul respectiv, ci mi se spune direct: 7 milioane + tips…da sau nu? Deci nu imi permit cu banii astia o garsoniera decenta, dar la lucru trebuie sa  purtam masca zambetului. As intelege daca nu ar fi bani pentru salarii mai mari, dar ….asa putrezeste totul. Noi nu mai suntem dornici sa ne dezvoltam, nu exista beneficii, nu exista respect, nu exista calitate.

De unde atatea pretentii la 23 de ani? Pentru ca pot, gandesc si merit si cred ca nu trebuie sa treaca 6 ani de acum inainte ca sa primesc macar intrebarea ‘’Ce calitati te recomanda pentru acest post ?’’Inseamna ca pretentiile mele vor ramane in neant si eu tot fara job. Tata mi-a aratat prin exemplele lui proprii ca trebuie sa te ridici mereu cand viata iti da un sut. Nu o sa astept sa faca nimeni ceva pentru mine.

Job voi avea si nu pentru ca X sau Y au vazut potentialul si lucrurile pe care mainile mele le pot crea, ci pentru ca azi am terminat de conceput viitorul meu loc de munca. E un loc in care nu exista impresii gresite si figuri depravate, cu ochii innecati in bani. E un concept al cafelei in starea ei pura, imbracata in aura socializarii intre oameni care cauta calitatea, nu desfraul social. Aici, cafeaua nu va avea nume, ci doar trasaturi specifice, gust de citrice, aftertaste de nuci si aroma dovleacului.

In final, as vrea sa multumesc tuturor proprietarilor de cafenea care au inteles ca succesul in acest bussines  se datoreaza echipei-staff-ul,( PENTRU CA ASTA SUNTEM), foarte bine instruita.                                                                                                                                                                                                                                                        By Floriana Vlaicu
sursa: http://sweet-coffee-disposition.blogspot.com/2011_01_01_archive.html

When the rules are yours to master you will always be a champion

As fi vrut sa scriu in engleza, dar ceea ce simt e pur romaneste. 
23 iunie 2011,  in Maastricht, Olanda, intr-o sala imensa, mirosind doar a cafea proaspat prajita si a ustensile noi, in fata publicului, se formase un sir lung de  25 de oameni / tari, respirand pentru cafea si  traind inca in joc. Romania era printre ele. 

In acele momente iti pierzi frumos identitatea, devii una cu poporul tau si trairile lui  se transforma intr-o grava emotie care cantareste mai mult decat propria greutate. Se anuntau primii sase cei mai buni barista in Coffee in Good Spirits. Locul 6 – Irlanda, iti slefuiesti auzul, locul 5- Germania, iti tii respiratia, te bucuri pentru ei, doar sunt buni, locul 4- am devenit tara mea. E imposibil , oricat te-ar fi dezamagit, sa nu te identifici cu ea, cei care nu te cunosc, o fac, iar daca ei te privesc cu bucurie, respect, inseamna ca trebuie sa fie ceva bun la mijloc.

Pentru mine, acum, Romania inseamna vointa.

Finala am simtit-o pe umeri…am adus acasa un trofeu pe care scrie marunt, dar important: “sixth place 2011 World Championship”. 

NU ne oprim aici, devenim si mai buni si vorbesc la plural pentru ca as vrea ca de acum inainte sa lucram impreuna si nu vreau sa creez decat o categorie-  a celor care au in fiecare zi timp pentru cafea .

Inchei cu un citat pe care l-am descoperit in cartea lui Gary Regan- The Joy of Mixology:

  “ If you find a job you love, you’ll never work another day in your life.”

 by Flori Vlaicu

Sursa: http://sweet-coffee-disposition.blogspot.com/