Coffee Questions

Coffee Questions

  1. Why do they call it a “coffee cake” when there is no coffee in it?
  2. Although a couple of early coffee cake recipes actually called for coffee as an ingredient, the term “coffee cake” generally describes a kind of easy, usually unfrosted cake which is actually an accompaniment to coffee, instead of a cake which contains coffee.

Coffee cake is actually one thing you will serve at breakfast or perhaps at an informal occasion such as a gathering of friends over coffee, as opposed to a fancier, filled, layered, gooey, and frosted cake that would be served as a more formal dessert.

By the time coffee was introduced to Europe in the 1600s, Germans, Dutch, and Scandinavians were previously known for their sweet breads, and the first coffee cakes were more like bread than cake, brimming with fruit, nuts, and spices like nutmeg and cinnamon.

Immigrants from those countries brought the recipes of theirs for these bread like cakes to America. Ultimately, American coffee cake recipes evolved to include things like other flavorings, chocolate, sour cream, and cream cheese .

German females brought to America the idea of the kaffeeklatsch, a break in the day to meet for some coffee, a sweet, and a bit of gossip, says Evan Jones in Food that is American: The Gastronomic Story (Random House, 1992). Nevertheless, Jones writes, the Scandinavians were probably much more responsible compared to anyone else for instituting the idea of the American coffee break that featured sweets, since so many of their simple pastries were called coffee breads, coffee rings, coffee cakes, and so on.

Coffee cake recipes made the way of theirs into American cookbooks by the late 1800s; some even listed coffee as an ingredient. These days, coffee cakes rarely contain coffee. Most are actually simple, one flavored cakes that feature fruit, spices,

or perhaps nuts, as well as feature a streusel or perhaps simple glaze topping, if any.

Streusel, by the way, is actually German for “strew” or “sprinkle” and refers to the popular crumbly topping of butter, flour, sugar, spices, and sometimes nuts or oats, that’s sprinkled over coffee cake batter before it’s baked.

  1. What’s the easiest way to store coffee? Should coffee be kept in the refrigerator, the freezer, or perhaps on the shelf?
  2. After some preliminary research on this topic, we are able to say just it appears to depend on the specific taste of yours.

Coffee experts appear to agree on one thing: To get the very best flavor from coffee, it’s best to buy ground coffee and coffee beans in amounts that are small, keep them stored tightly at or perhaps cooler compared to room temperature, and use them quickly.

As for refrigerating and freezing, the experts disagree. Most advise against refrigerating coffee since it is able to take on odors from other foods, affecting the taste of the final cup of yours. Also, refrigerator temperatures cause condensation in food, which also can change the taste.

People who advise against freezing coffee say it’s because condensation is able to enter the coffee, freeze, and form ice crystals that penetrate the grounds or perhaps beans and cause deterioration and changes in flavor.

Some caution that just the action of freezing or perhaps drastically changing the heat of the coffee is able to cause deterioration. People who see nothing wrong with freezing coffee advise storing it in the first container or perhaps wrapper, perhaps putting it in a resealable plastic bag before freezing.

Experts do tend to agree on one thing, although: In case you do keep the coffee of yours in the freezer, remove only as much coffee as you are going to use, and return the remainder to the freezer immediately; do not allow frozen coffee to thaw and then refreeze, because that contributes to deterioration.

Having said all of that, nonetheless, we have to add that at least one coffee manufacturer claims that, while he is able to prove scientifically that coffee degrades in the freezer, he acknowledges that the taste difference is probably imperceptible to the consumer. And so perhaps the best thing to do is actually experiment: Store coffee in airtight containers, in the fridge, freezer as well as on the shelf for a week or perhaps so. Then taste and compare.

  1. Do you’ve some very simple tips for adding flavor to coffee with something besides the basic cream and sugar?
  2. It is easy to perk up your after dinner coffee. For a great new taste sensation, simply add in the following, separately or perhaps in combination:

ground cinnamon

ground nutmeg

whipped cream

caramel topping

chocolate shavings

hot cocoa mix

your favorite liquor