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Coffee With A Passport

Maple Nut Coffee, Hot Coffee Cocoa and Coffee Crème Brûlée

(Family Features) - Geography has a significant impact on coffee flavor. While coffees from Latin America and East Africa typically have light to medium body, coffees from Indonesia are on the opposite end of the taste spectrum. They are typically full- bodied and smooth with a rich, earthy aroma.

These are the heavyweights of the coffee world, providing deep, sturdy low notes when used in coffee blends. Occasionally, one might be able to pick out subtle herbal flavor notes as well. Indonesian coffees are also excellent dessert coffees because their heavier flavors typically complement rich desserts.

Coffee-producing regions in Indonesia include Java, Sumatra and Sulawesi. Like many coffee roasters, Starbucks offers several single-origin (from a single country) Indonesian coffees. Every fall, Starbucks introduces its Anniversary Blend, a big, bold, full-bodied blend of Indonesian and Aged Indonesian coffees that has a big flavor, heavy body and a spicy kick from the rare, aged Indonesian beans.

Maple Nut Coffee
Give your favorite brewed coffee some sweet treatment.
Serves 4

1/2 cup ground Starbucks Anniversary Blend coffee
20 ounces cold, filtered water
1/2 cup milk
1/2 cup maple syrup
1/2 teaspoon vanilla syrup
1/2 teaspoon butter
1/2 teaspoon almond extract
Fresh whipped cream
Pinch of maple sugar powder

Brew coffee according to appropriate proportions and brewing instructions.
While brewing, combine cold milk, maple syrup, vanilla syrup, butter and almond extract in medium saucepan. Heat and stir.
Fill four 10-ounce mugs half-full of coffee and top with syrup mixture. Stir until mixed.
Top with fresh whipped cream and pinch of maple sugar powder.

Hot Coffee Cocoa
Coffee and chocolate blended together are perfect for a chilly fall morning.
Serves 6 to 8

Coffee:
1/2 cup ground Starbucks Anniversary Blend coffee
20 ounces cold, filtered water

Cocoa:
1 cup water
1/3 cup unsweetened cocoa powder
1/3 cup granulated sugar
Pinch of salt
3 cups milk or half-and-half
1/4 teaspoon vanilla extract

Brew coffee according to appropriate proportions and brewing instructions. Keep coffee hot.
Cocoa: In saucepan over medium heat, stir together water, cocoa powder, sugar and salt. Cook, whisking constantly, until mixture is smooth, then bring just to boil. Add milk and return to simmer. Remove from heat and stir in vanilla extract.
Combine equal parts hot coffee and hot cocoa. Serve in mugs or heat-resistant glasses.

Coffee Crème Brûlée
Ground espresso coffee enlivens this version of the caramel- crusted French custard. Try serving this delicious dessert with a pot of Starbucks Anniversary Blend coffee.
Serves 8

Custard:
5 1/2 cups heavy cream
1/4 cup very coarsely ground Starbucks Espresso Roast coffee
8 jumbo egg yolks
2/3 cup granulated sugar

Topping:
2 to 3 tablespoons boiling water
1 1/3 cups dark brown sugar, firmly packed

Garnish:
Edible gold-leaf stars

Preheat oven to 350°F. Place rack in lower third of oven.
Set eight 8-ounce custard cups or ramekins in shallow roasting pan or jelly-roll pan with at least 1-inch-high sides. Cups should not touch.
Custard: In medium saucepan over medium heat, warm cream and ground espresso beans until small bubbles form around rim. Strain cream through fine sieve to remove coffee.
In medium metal bowl, combine egg yolks and granulated sugar. Whisk 1 minute. Whisk a little hot espresso cream into yolk mixture. Add remaining espresso cream.
Divide mixture among eight custard cups. Place pan and cups in oven and add about 1/2 inch boiling water to pan. Bake until custards are set, about 40 minutes. Remove custards from water. Cool at room temperature 20 minutes. Refrigerate until cold.
Topping: Preheat broiler and place broiler rack in top position, about 3 inches below heating element. In small bowl, combine boiling water and brown sugar to make thick paste. Using back of teaspoon, spread 1 to 2 tablespoons of topping on each custard, covering top all the way to sides of cup.
Set cups on heavy-duty baking sheet and place under broiler until sugar bubbles and just begins to get very brown, 2 to 3 minutes. If you smell sugar burning, it is time to remove cups from oven. Let custards cool. Refrigerate at least 15 minutes before serving. Garnish each serving with gold-leaf stars.

Tips on Brewing Great Coffee at Home

Freshness: Use only fresh coffee beans. Think of coffee as fresh produce - it will lose freshness after only a few days. Ideally, it is best to buy only the amount of beans that you'll use within one week.
Storage: The enemies of coffee are oxygen, light, heat and moisture. In order to keep them fresh, store your coffee beans in an opaque, airtight container at room temperature.
Water: A cup of coffee is 98 percent water, so the water you use to make your coffee should taste clean, fresh and free of impurities.
Grind: For best results, coffee should be ground just before brewing.
Proportion: You should use two tablespoons of coffee for every six ounces of water.
Clean your machine regularly: Brew a solution of lemon juice (or vinegar) and water through your coffee maker every few months to keep it clean and fresh.
Choose the right brewing method for you: If you like a bold, intense cup of coffee, try brewing in a coffee press. Automatic drip coffee makers are convenient and reliable, but the best drip coffee makers brew directly into a thermal carafe that keeps the coffee warm without an external heat source.
Use a permanent filter: Paper filters remove many of the oils in coffee, resulting in a less flavorful brew. Substitute a permanent gold or stainless steel filter, which will allow many of these oils to pass through into your coffee, making for a better cup.

For more information on brewing great coffee at home, visit www.starbucks.com or call Starbucks toll-free at 800-STARBUC.

SOURCE: Starbucks Coffee Company