SWEDISH STYLE COFFEE

boil 2 quarts water

combine 1 cup ground coffee with 1 /4 cup cold water and 1 beaten egg

pour water over mixture, cover and let stand 12 to 15 minutes, do not boil

4 tablespoons ground coffee

2 teaspoons lightly beaten egg

Mix coffee with egg, adding just enough cold water to moisten and make less sticky. Bring to boiling point 4 cups of water in a stovetop coffee pot. Add coffee/egg mixture and simmer for 2 to 3 minute. Add cold water to settle grounds, strain and serve.

CAFÉ AU LAIT/CAFÉ CON LECHE

Italy/Spain - sometimes confused for caffè latte. Actually hot milk mixed with strong, brewed coffee. Often served in bowls. Drunken in bowls. Dunk French bread in it.

VIENNESE COFFEE

grind cinnamon stick into coffee ground, brew

pour in mugs, add sugar and whipped cream

top with cinnamon or nutmeg

variations:

flavor whipped cream with orange extract

Thai Iced Coffee

This is a derivation from memory of a recipe that I first read some two

years or so ago for Thai iced coffee (that lovely stuff that I can

drink for hours on end while I'm slurping down panang and pad thai):

Makes 1 8cup pot of coffee

6 tablespoons whole rich coffee beans, ground fine

1/4 teaspoon ground coriander powder

4 or 5 whole green cardamom pods, ground

Place the coffee and spices in the filter cone of your coffee maker.

Brew coffee as usual; let it cool.

In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the

coffee (it's easier to dissolve than if you put it right over ice).

Add 56 ice cubes and pour coffee to within about 1" of the top of the

glass.

Rest a spoon on top of the coffee and slowly pour whipping cream into

the spoon. This will make the cream float on top of the coffee rather

than dispersing into it right away.

To be totally cool, serve with FlexiStraws and paper umbrellas...

One other fun note: I got a fresh vanilla bean recently and put it to

good use by sealing it in an airtight container with my sugar. The

sugar gets the faintest vanilla aroma and is incredible in Real

Chocolate Milk (TM) and iced coffee.

One final note: this would probably be even better with iced espresso,

because the espresso is so much more powerful and loses its taste less

when it's cold.

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From: alper@Csli.Stanford.EDU (Ted Alper)

Newsgroups: rec.food.drink.coffee

Subject: Microwave Turkish Coffee

Date: 12 Oct 1994 17:17:00 -0700

Organization: Stanford University

Lines: 29

Distribution: su

Message-ID: <37hu9s$pdp@Csli.Stanford.EDU>

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I've been experimenting at work with a minimalist Turkish Coffee

recipe and I'd be interested to hear if there's a better way to do it.

We have only a microwave, so I can't use my ibrik, but I've made do

with a large ceramic coffee mug. I Plop a few spoonfuls of fine grind

(#1 grind on the Peets grinder) coffee, a half teaspoon of sugar (and

cloves or allspice if I remember to bring them from home), add 12

ounces of water, stir and give it about 2 minutes in the (fairly

powerful) microwave.

It comes out steamy, but not frothing (I'm afraid of having it froth

over and mess up the microwave) and after settling (I'd prefer to pour

it into a serving cup, but I often just drink it straight from the

coffee mug I made it in) it comes out mild and slightly sweet.

I'm happy enough with it, but it isn't as good as the stuff I make at

home on the burner. I'm guessing that this is because I don't let

it get hot enough in the microwave, for fear of it boiling over. It's

also possible that it has something to do with the fact that I don't

pour the coffee off the grounds right away, as I do at home, but

let them sit while it settles. When I drink straight from the mug

in which it was made, the grounds remain in the (now only warm) coffee

for some time.

Does anyone have any suggestions? What's the best microwave-safe

container to use for this purpose?

Ted Alper

alper@csli.stanford.edu

Greek Iced Coffee

Greek iced coffee or "Frappe" is made with Nestle instant coffee or

Nescafe. It has been my experience that it doesn't come out as good when

you use other instant coffee. The Nescafe sold here is also different

from the Nescafe sold in Greece, so it wont come out as good. This is how

my cousins in Greece used to make it:

1) Mix a heaping teaspoon of instant coffee with 1 or 2 teaspoons of sugar.

2) Add enough water to the mixture to form a paste and mix it with a

spoon until the mixture takes on a light brown color.

3) Add 1 cup of cold water and shake the mixture until it is frothy (this

can be done by placing the mixture in a sealed container and shaking it

or placing it in a large glass, sealing the glass with suran wrap and

shaking it).

4) Pour the coffee over ice. Add more sugar if you want it sweeter or add

some milk.

Iced Kaffe

Draw the espresso normally and pour into glass bottles, (plastic melts). Cap and allow to

cool to room temperature. Place bottle into fridge. Recipe follows:

1.) in a 16 oz. cup pour 1 and 1/2 oz. of vanilla syrup and 2 oz. of

chilled espresso.

2.) fill half way with small ice cubes.

3.) fill cup rest of way with skim, 2%, whole or half and half

4.) top with a dollop of real whipped cream and garnish with European

cioccolate.

Thai Coffee

The Thai coffee can be bought in most Thai/Asian grocery or market.

The grind is rather coarse (don't be surprised if you find some real

fine stuff mixed in though it can be very inconsistent). It will

brew to a very dark color, but rather mild tasting. It is not pure

coffee (here, I could be mistaken just going by childhood memories)

but a mixture of ground coffee and roasted tamarind seeds!

Traditionally, it's served rather sweet over cracked ice. Black iced

coffee (my personal preference) is called "oleang", while the same

coffee (sweetened) poured over ice, and then topped with canned

evaporated milk as separate layer to be stirred in (if desired) is

called "oyuah".

Now, the same coffee, served hot is usually sweetened and lightened

with condensed milk! IMHO, all variations are quite good but being

Thai, I'm a little bias!!! <<GRIN>>

DM>Cool it, pour over ice, and add sweetened, condensed milk. A little

DM>sugar doesn't hurt.

See above............

DM>Plain milk, even cream doesn't quite give the same flavor.

That's a fact! Incidentally, Thais don't normally drink milk, and I

guess that's why the canned products are used.

Oh......just remembered something......one easy way out, if you don't

want to brew your own, is to look for the pre-brewed Thai coffee that

comes in a bottle (probably about a litre). The brand name is Cofee

(or something like that). It's passable, and at times I have seen

them on sales around here for just 99› a bottle! You should find

this in your local Thai store as well.

Turkish Coffee