FANCY CUPS OF JOE

Coffee, java, joe…no matter what you call it, this beverage gets most of us going in the morning. For many, it keeps us going all day.

In the last few years coffee has gotten all dressed up. Coffee houses like Starbucks have sprung up all over and baristas, persons who prepare specialty coffee drinks, serve fancy coffees like cappuccinos, frappes and the like.

Coffee shop drink menus can be mind-boggling, with hardly no such thing as ordering “ordinary” coffee. This is so much so that some folks avoid going to the coffee shop because they don’t have a clue what to order. Consumers in the United States believe that 48% of their coffee is specialty, according to the National Coffee Association of America.

So, trying to sort all the fancy names out, it takes a little digging to get to the bottom line on what distinguishes all these different types of coffee drinks.

Let’s start out with brew types. Not all coffee is brewed alike. Different styles can result in changes in flavor and strength of each drink. Drip brew is what most of us do. Ground coffee is added to a brew basket and placed in an automatic coffee machine. Gravity is used to pass water through the grounds with the result being a traditional cup of coffee.

Pour over is another method where boiling water is poured slowly through the grounds as they set in a filter basket. Coffee drips into single cups, resulting in a strong brew.

With the cold brew method, coarsely ground coffee is placed in room-temperature water and allowed to steep for an extended period of time. This will give a less bitter brew while still maintaining a high caffeine content.

That brings us to the famed espresso that we hear about all the time lately. To make espresso, pressurized hot water is passed through a filter containing finely ground dark roasted beans using a cappuccino or espresso machine. The force of the water produces a highly concentrated coffee shot. This is the method most commonly used for the base of many coffee drinks.

Last but not least is ristretto. This method is similar to espresso where pressurized water is passed through coffee grounds but it uses half the amount of water. The shorter brewing cycle creates a more controlled and darker shot of espresso.

These brewing methods and various ingredients are what determine the various coffee drinks. Most coffee drinks consist of three common ingredients; espresso, steamed milk or foam and additional toppings.

Peruse some of these definitions before your next trip to a coffee shop and you will be able to order like an expert!

*ESPRESSO. This is also known as short black and has about an ounce of highly concentrated coffee.

*DOUBLE ESPRESSO. This one may be listed as doppio, which is the Italian word for double. It is highly concentrated and strong.

*RED EYE. A boost of caffeine is added to a standard cup of coffee.

*BLACK EYE. The doubled version of the Red Eye, you will never sleep!

*AMERICANO. This is a popular breakfast drink, thought to have originated in WWII. Soldiers would add water to coffee to extend their rations. The water would dilute the espresso while still maintaining a high level of caffeine.

*LONG BLACK. Originating in New Zealand and Australia, it is similar to the Americano, but has more cream.

*MACCHIATO. The word itself means mark or stain and refers to the mark that steamed milk leaves on the surface of the espresso as it is dashed into the drink. Flavoring syrups are often added to the drink according to customer preference.

*LONG MACCHIATO. A taller version of the original and is identifiable by the distinct layers of coffee and steamed milk.

*CORTADO. This takes the Macchiato one step further by evenly balancing the espresso with warm milk in order to reduce acidity.

*BREVE. This is a decadent twist on the average espresso. Half-and-half is added to create a rich, creamy texture.

*CAPPUCCINO. This is a creamy coffee drink that is usually consumed at breakfast in Italy and loved in the United States. It is associated with indulgence and comfort due to its thick, foamy layer and additional flavoring with a dusting of cocoa powder to coat the top layers of steamed milk.

*FLAT WHITE. Also originating in New Zealand and Australia, it is similar to the Cappuccino but lacks the foam layer and chocolate powder, keeping it creamy rather than frothy. It is a dairy beverage with a strong taste of coffee and is made with a small amount of steamed milk and a thin layer of microfoam.

*CAFÉ LATTE. This drink consists of one-third espresso, two-thirds heated milk and a small amount of foam. The foam can be poured in such a way to create a picture. Latte art is a topic in its own right.

*MOCHA. This is a coffee and hot chocolate hybrid. Chocolate powder or syrup gives it a rich and creamy flavor and cuts the acidity of the espresso.

*VIENNA. There are a few variations on this one but one of the most common is made with two ingredients, espresso and whip cream. The whipped cream takes the place of the milk and sugar to provide a creamy texture.

*AFFOGATO. This is more of a dessert coffee than a drink. It is made by pouring a shot of espresso over a scoop of vanilla ice cream to create a sweet after-meal drink.

*CAFÉ AU LAIT. These are made with French press coffee instead of an espresso shot to bring out the different flavors in a coffee. It is paired with scalded milk instead of steamed milk and poured at a 50/50 ratio. Incidentally, steamed milk is milk that has been heated with steam incorporated into it and normally poured into an espresso to make cappuccino whereas scalded milk is milk that has been heated slowly until a “skin” forms on top. The skin is discarded and the milk is never allowed to boil.

*ICED COFFEE. Exactly as the name implies, this is a popular drink in the summer and served cold. Different flavored syrups are sometimes added and it can be made with either milk or water.

Almost gone are the days when you can order just a coffee. How can the simple brew that our ancestors steamed over open fires become so diversified? I am reminded of this since we have a barista in the family. Corban Privett does the honors part-time in his wife’s candy store in Shipshewana, IN, Naomi’s Candies. It is when I looked at their board that I realized just how many different choices there are and that coffee isn’t just coffee any more.

I have never had a specialty coffee, it is still on my bucket list. However, next time I walk into a coffee shop, I will be able to order like a pro!

SUGAR HAS COMPANY

Sugar is in the news a lot lately. It’s bad for you, cut down on it. Don’t eat sugar at all. Try sugar substitutes. It all can be confusing.

With all the choices, it is hard to tell what the best choices are. Honey, molasses, sorghum, maple syrup and many more can be whole food sugar substitutes. I have sort of muddled through this field, sampling different ones here and there without really knowing what I was doing. So, I decided to give it some serious thought.

I remember my uncle growing sorghum and pressing it into this thick, gooey substance that he, my Mom and the rest of the family loved over pancakes. To me, it was anything but a sweetener. Bitter is more the word that I would use.

Still, sorghum and its cousin, molasses, are often used as sweeteners. Many folks think they are one and the same although they are two distinct products.

If you ask most folks today, they haven’t a clue what sorghum is. A cereal grain, it is the fifth most important cereal grain in the world. With its natural draught tolerance, it can be grown in dry climates and is versatile as a food, feed and fuel. In the United States, besides human consumption, it is used as livestock feed and in ethanol plants.

It is naturally gluten-free and, unlike other grains, has an edible hull. It is high in antioxidants and the wax surrounding the sorghum grain contains policosanols which research is showing promise in its ability to lower cholesterol as well as statins. A couple generations ago it was the staple sweetener in southern dishes because it was cheap and plentiful.

Sorghum is made from the green juice of the sorghum plant, extracted from the crushed stalks, then heated to steam off the excess water, leaving the syrup behind.

Molasses, on the other hand, is a by-product of processing sugar cane into sugar. Sulphured molasses is made from green sugar cane and is the highest quality because only a small amount of sugar has been removed. Molasses from the second boiling is darker in color and less sweet. Blackstrap molasses is from the third boiling and is high in iron and is used in the manufacture of cattle feed and in medicine.

Molasses is usually preferred for cooking and baking whereas sorghum is popular as a syrup. Ironically, sorghum has more calories in equal measure than molasses, maple syrup or honey.

Maple syrup is made by boiling down the sap of various maple trees. It is one of the oldest sweeteners and is mild and fragrant. It can be substituted for sugar in baked goods by adding ¾ cup maple syrup for one cup of sugar, decreasing the liquid by 3 tablespoons and adding ¼ teaspoon baking soda.

Honey has been called “nature’s golden nectar.” It is made from flower nectar that bees gather, take back to the hive, where worker bees process the sweet syrup and store it in the honeycomb. How honey tastes and looks depends on what kind of flower the nectar comes from and weather conditions. It is 20 to 60 times sweeter than sugar and can be substituted in baking by using a very scant cup of honey for sugar and adding 3 tablespoons of liquid and a 1/8 teaspoon of baking soda.

That brings us back to sugar itself. There is white sugar, light and dark brown sugar, powdered sugar and raw sugar, just to name the main ones. What’s the difference?

Even white sugar is not simple. Crystal size is what makes the difference in types of granular sugar. Different sizes are used for different applications. Table sugar is characterized by fine crystals and a paper-white color.

Raw sugar is what is left after sugar cane has been processed and refined. It is sugar before the molasses has been removed. It is served in coffee bars as coffee and tea sweeteners and is often used as a finishing sugar.

Powdered sugar is regular white sugar that has been ground into a powder. It is perfect for creating foods with a smooth consistency, for dusting desserts and in frostings and icings.

Brown sugar is simply sugar that has molasses added back in, giving it that brown or caramel color. The difference between light and dark brown sugar is the amount of molasses that it contains. It has .25 fewer calories per gram than white sugar.

As with most subjects, there are different views on whether any of these natural sweeteners are actually better than sugar itself. Some say that the less processed sugars are healthier than regular sugar. Some, like honey and sorghum do contain nutrients that regular sugar does not. Others say sugar is still sugar, in whatever form.

Even though a sweetener contains some vitamins, minerals, antioxidants and enzymes, even in trace amounts, that still does not justify eating large quantities of them. Perhaps the main basis for choosing a sweetener is on its taste. Different ones work better for different recipes and applications.

Variety is still the spice of life and so it is with sweeteners too. Sometimes I make my cinnamon rolls with white sugar and sometimes with brown. Where would gingerbread be without molasses or honey rolls without honey? Different strokes for different folks go for us sweet tooths too!

OVENS LIKE CAST IRON TOO

Cast iron, the stand-by cookware of years ago, is being re-discovered by many cooks, and not just for frying taters either. Baking with cast iron lends some delectable results. Just like it puts a good sear on steaks, it does the same with baked goods. Those brownies come out with crispy edges and nice, gooey insides.

The main reason cast iron works so well in the oven is that it gets hotter than traditional baking sheets and has higher sides. It also retains heat better than other baking materials. On the flip side, its greatest downfall is that it does have hot spots and does not heat evenly. But, with a little cast iron savvy, it can become your oven’s best friend.

When using cast, it is critical to remember two basics; to preheat and to season. Cast is thicker and heavier than most other cookware so, naturally, it takes longer to heat but retains heat longer. If you add cold food to a cold pan, you will have food sticking. Thus, cast always needs pre-heated, whether you are using it on the stove top or in the oven. It will take a little practice, but once you get your timing right, cast will yield amazing results.

Seasoning is the biggest factor when using cast iron. It is probably the thing that also scares folks away from using it. This makes no difference if your cast iron is new or vintage. On this note, the consensus is that old is better. If you are fortunate, you have your grandparents’ skillets or if you are a fan of flea markets or yard sales, you can usually find vintage cast iron there.

The gold standard of cast is Griswold brand, that was manufactured in Erie, Pennsylvania from 1865 to 1957. Today, they are collector’s items. Lodge, the family-owned company that has been making cast iron in Tennessee for 123 years, is the only remaining company that makes the cookware today. Although their pieces come pre-seasoned, it is still best to do it yourself. Through the years, their formula has changed slightly, so if you find vintage, that is still the way to go.

To season initially, scrub the skillet well and dry thoroughly. Drying is the key because rust is the biggest enemy of cast. After drying, spread a thin layer of shortening or vegetable oil over the skillet, inside and out. Then, place it upside down on the center rack of the oven and heat to 375* for an hour. Be sure and place foil on the lower rack to catch drips. Let the pan cool in the oven.

That’s all there is to it. After using the cast iron, a shortened version of this process can be done on the stove top. After scrubbing and drying a skillet, place on a hot burner and add a thin layer of oil when hot.

Seasoning is essentially applying a layer of fat to the surface. The oil will be polymerized to the surface until it wears off. This layer protects the cast iron from rust and helps food to release, making cast iron cookware non-stick. The polymerized layer is more like a plastic than a fat.

Although any oil can be used, it is best to use healthy ones like canola since some of the oil will end up in whatever you are cooking. This brings us to the question of whether cast iron cooking is healthy for you. Some argue that iron from it will leach into the food which, for most people, is a good thing as it will supplement their iron intake. You also tend to use less oil when cooking with cast iron. There is a misconception that you cannot cook acidic food in it, but as long as it is seasoned well, tomato-based foods are fine.

Cooking and baking with cast is easy. It is very forgiving, if you mess up, just re-season and start over. The main thing to remember is to always have it seasoned well, to preheat and to not over heat. Here are a couple recipes to get your oven acquainted with your cast iron:

GIANT BUCKEYE BROWNIE

1 pkg chocolate cake mix

2 large eggs, room temperature

½ cup canola oil

1 cup semisweet chocolate chips

1 cup creamy peanut butter

½ cup confectioners’ sugar

Optional, hot fudge ice cream topping, vanilla ice cream, whipped cream and melted creamy peanut butter

Preheat oven to 350*

Combine cake, eggs and oil, then stir in chocolate chips

Press half into a greased 10-inch cast iron skillet

Combine peanut butter and confectioners’ sugar, spread over dough in skillet

Press remaining dough between sheets of parchment paper into a 10-inch circle and place over filling

Bake until toothpick comes out just moist, about 25 minutes

Server warm with optional ingredients

SHOOFLY CHOCOLATE PIE

Pastry for single crust pie

½ cup semisweet chocolate chips

1 ½ cups flour

½ cup packed brown sugar

3 T butter

1 tsp baking soda

1 ½ cups water

1 large egg, lightly beaten

1 cup molasses

Line a 9-inch cast iron skillet with crust, flute edges and sprinkle chocolate chips in crust, set aside

Combine flour and brown sugar, cut in shortening until crumbly

Set aside 1 cup for topping, add baking soda, water, egg and molasses to remaining crumb mixture, mix well. Pour over chips, sprinkle with reserved crumb mixture.

Bake 350* 40 to 45 minutes or until knife inserted comes out clean, serve warm