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>Oh Cappuccino, You Have My Heart

22 Dec

>
I’m in bed at 10pm on a rainy Tuesday night.
I’m already fantasizing about waking up tomorrow.
I’m fantasizing about sipping my morning cup of coffee.


I like strong coffee. I like Americanos. But on a day when I need a little extra love and joy, I go for a cappuccino. Oh cappuccino, you have my heart.

Caffe Strada
2300 College Ave
(between Bancroft Way & Durant Ave)
Berkeley, CA 94704

>Toast and Coffee: Ahh, the Simple Enjoyment of Eating

12 Dec

>
Toast. Butter. Nectarine Jam.

A strong smooth Americano.

The simple enjoyment of eating.

It feels great to start the morning off on the right foot.

Pizzaiolo Oakland

5008 Telegraph Ave
Oakland, CA 94609
Tel: (510) 652-4888

>Study, Coffee. Coffee, Study…

1 Nov

>Lately…..

….

….

I am out of words…

I am slowly running out of juice. Studying is taking over my life. At least I have an amazing study-buddy and a cup of coffee in hand to get me through.


Today’s coffee was from Remedy, a new (ish) coffee shop in Oakland. They use Ritual coffee, a “local” San Francisco brand of coffee. Nice ambiance, cool crowd, snazzy tunes.


Check it out.

>Espresso Ice Cream

7 Sep

>
I can confidently say that coffee is my favorite ice cream flavor. Any and almost every time I go to the ice cream shop or see it on the dessert menu at a restaurant, my eye immediately notices the coffee flavor.

The restaurant that I work at serves Blue Bottle Coffee, a local Oakland/San Francisco brand of coffee. Man oh man is this stuff good! Last week at work, one of the baristas wanted to practice her coffee-making skills, so I had her make me a decaf double shot of espresso with the intention of using it to make espresso ice cream.

This stuff is literally good to the last drop (I licked the plate after taking this photo!).

I drizzled some coffee grounds around my plate of ice cream, and placed a nice hunk of dark dark chocolate next to my frozen coffee delight. After a long day of class/work, this is the perfect pick-me-up.

Espresso Ice Cream
makes about 1- 1 1/2 quarts

1 1/2 cups milk
1/2 cup cream
3/8 cup sugar
1/4 cup powdered milk
pinch salt
5-6 egg yolks (or enough to make about 1/2 cup yolks)
3/8 cup sugar
2 cups cream
1/8 cup espresso

Combine milk, cream, sugar, powdered milk, and salt in a pot or saucepan. Heat until just scalding. In a separate bowl, combine egg yolks and second amount of sugar. Whisk together until just mixed.

When the milk mixture is scalding, pour about half of it into the egg yolk mixture, stirring constantly. Pour that all back into the rest of the milk mixture and continue to heat, stirring constantly until you see a slight film on the bottom of the pot.

Take your custard and pour it through a fine mesh strainer into another bowl with your 2 cups of cream. Set the entire bowl with everything in it over an ice water bath.

Once your custard has chilled, add the espresso. Freeze according to your ice cream maker’s instructions.

VARIATIONS:
Coffee-fudge ice cream: Whip up a batch of chocolate fudge sauce and pour it into the ice cream maker in the last minute of churning.

Coffee cookies-and-cream ice cream: Chop up some oreo cookies and mix them into the ice cream in the last minute of churning.