Fall 2009
Cooking Classes
|
FALL
2009 COOKING CLASSES are OPEN for
REGISTRATION
Register Online,
In-Person, or by Telephone
Harper's Point
classes - Call 513-489-6400 Settler's Walk
classes - Call 937-748-4540
www.cookswaresonline.com
To view all of the details, visit our
website now and plan some fun this autumn!
Limited seating --
Plan early, then Register!
Added
Class! All 3 originally scheduled classes with Diane
Phillips are full! Tues, October 13 - Genuine German Cuisine - Sold
Out!Settlers' Walk from 6:30 -
9:00pm $40 Tues, October 13 -
Adult Basic Culinary Skills (also Oct 20, 27) Harper's Point from 6:00 - 9:00pm $180/Series
of 3 classes - Partial Hands On!
A
few seats left -- learn the fundamental skills and techniques that
will make you a better cook!Thurs, October 15 - Chocolate Dips, Chips, Drizzles, and Tips!
Settlers' Walk from 6:30 -
9:00pm $40 (Wed
10/14 Class at Harper's Point is full)Sat, October 17 - Pizza, Focaccia, and
Calzones
Harper's
Point from 2:30pm - 6:00pm $60 - Hands On! - Limited to 12 Students
Added
Class! Two originally scheduled classes with Kathy Lehr are full!
Harper's Point
classes - Call 513-489-6400
Your Cooks'Wares Bonus:
Cooks'Wares offers a 10% Discount
on your merchandise purchases
on the
day you attend class! (excluding kitchen electrics and during
Storewide Sales) |
The
Bean
|
 Coffee
beans are the fruit of the coffee tree, actually, more of a shrub.
They grow in the tropics in a band on either side of the equator as
seeds inside red fruit known as coffee
cherries. Each fruit contains a pair of seeds, flat sides
together. A coffee cherry with only one seed inside is known as a
"peaberry" and
is highly prized and uniquely marketed. Beans and brews are often
sold by country of origin - Sumatra, Ethiopia, Guatemala, Columbia,
etc. There are two basic types of coffee trees used for culinary
purposes, those that produce arabica beans
and those producing robusta beans.
Arabica beans are the more favored fruit and produce the better
coffees that most of us are quite fond of. Robusta beans,
easier to grow for a variety of reasons, comprise the more
mass-marketed coffees.
Recently, coffee growing practices
have received a fair amount of attention. Agricultural systems in
the uniquely tropical coffee regions are growing rapidly to meet
global demand. Here's a glossary of a few common terms associated
with coffee bean choices:
 Shade Grown - Naturally, coffee
shrubs prefer a shady location with dappled light. However, some
species can thrive in full sunlight. Shade grown coffee implies that
the forest's upper canopy have been left intact and that the
environment remains in its more natural state with minimal use of
fertilizers and mass-farming techniques. Shade grown coffee may not
produce in the quantities that full sun coffee growing conditions
might, but does not reward commercial deforestation, and, therefore,
is considered to be more friendly to the environment and protective
of wildlife habitats.
 Organic
- The "organic" designation for coffee beans also defines "how" the
beans were grown - that is, without pesticides or chemical
fertilizers. The choice for organic beans reflects personal health
concerns and general environmental concerns. Organic beans are
usually more expensive due to the increased costs involved in
organic growing, certification processes, and the expense in
providing an adequate motive for farmers to grow
organically.
From the tree, coffee cherries are picked as
they ripen. Finer coffee beans are picked by hand. This is due to
the variable ripening of the cherries where a look and evaluation is
required for each pluck. Cherries that are underripe, or those that
are overripe, will taint the final brew in undesirable ways.
Perfectly picked coffee cherries are then processed in one of three
ways:
Dry processing -
In this method, cherries are placed on trays and dried in full sun
for 10 - 20 days. The dried fruit pulp is removed by machine leaving
the inside seed.
Washed
processing - Through this method, the skins of the freshly
harvested cherries are removed mechanically leaving the inside pulp.
The berries are left to ferment in a tank for nearly a day, then are
washed and dried. This method is considered preferable for finer
coffees with added flavor gained from the fermentation
step.
 Semi-washed processing - Similar to
washed processing, just harvested berries are processed with both
skins and the pulp removed. The beans are dried with no fermentation
step involved.
From post-harvest processing, the beans are
readied for roasting. They are sorted and graded according to their
size, density, and color. Excellent beans are hand-sorted multiple
times. As can be seen with each of these steps, the labor intensity
of coffee is high! On to where the "green beans" go from
here!
|
The Roast
and the Grind
|
Plenty of
artistry has already gone into the coffee before it is shipped from
the farm. But the fine craft continues as the beans proceed to the
roaster. Coffee wouldn't resemble coffee if it weren't for the roast
- bitterness, smokiness, floral overtones - it all gets built into
the bean at the point of roasting. In fact, the same batch of beans
can take on completely different characteristics when roasted
differently. A coffee roaster heats the beans and moves them
constantly to promote an even roast. During the first stage of a
roast moisture is released from the bean. As heating continues,
sugars in the bean begin to caramelize. Finally, during extended
roastings, natural oils are released. The timing and temperatures of
roasting will greatly impact the flavor and determine the type of
roast moniker applied to the ready-for-market
beans:
 Different
Roasts:
Light roasts -
As one might guess, light roasted beans have received the least heat
and are pulled from the roaster before sugar caramelization has
occurred.
Medium roasts -
These beans have released their natural moisture and have some sugar
caramelization, but no oils unveiled.
Dark roasts -
This roast has continued longer to the point where the bean's
natural oils have been released and the bean roasted to a darker
color. Within this designation of dark roasts you'll find French,
Italian, and espresso roasts.
Coffee is best enjoyed
from freshly roasted beans. Choose your beans from purveyors that
roast or purchase in smaller quantities thereby providing turnover
and greater freshness.
Grinding the
Beans:
Grind whole beans just before brewing. This allows
the nuanced flavors and volatile aromas to be retained and infused
in your coffee. The fineness of the grind is determined by how long
the coffee is in contact with the water during the brewing cycle.
Finer grinds are used for drip brewing, where a coarser grind is
suitable for French press brewing. Very fine grinds are used for
espresso brewing.
  There
are many styles of coffee grinders to choose from; they generally
fall into one of two categories:
Burr Grinders -
This style of coffee grinder allows the most control over the
grinding process. The beans are crushed between a moving wheel and a
stationary surface. With a burr grinder you can variously adjust the
fineness of the grind and achieve consistent results. Burr grinders
may have either a wheel or conical style of grinding mechanism.
Conical burr grinders are considered preferable, especially for
darker, oilier roasts which may clog other
grinders.
Blade Grinders
- Also called "impact" grinders, these machines use a metal blade to
crush the beans. The fineness of the grind is governed by the length
of operation, a potentially imprecise science. Impact grinders will
also produce less consistency in the evenness of the grind.
When choosing a grinder, evaluate how it operates,
durability of its motor, the heat generated (avoid burnt grounds),
its capacity, and on/off safety mechanisms. Match your need for
different grinds with the grinders' capabilities. Check Capresso's Features
Chart.
|
The
Brew
|
No pressure,
but now the artistry of the final product is all on you! You've
chosen the right bean, accomplished the right grind, it's time to
brew.
 Water
- Coffee is mostly water, so this is a critical step. Use freshly
filtered water that has had any chlorine removed. Many simple water
filtering systems are available that will yield great water for
coffee and for general consumption. Do not use distilled water as it
has no character. Softened water has too many minerals added and can
prove to have a distracting taste.
How Much Coffee to How Much Water -
This is a subjective topic -- general guidelines call for 1-2
tablespoons of coffee grounds for every six ounces of water. From
that broad range of instruction, the ratio is governed by the type
of bean, the grind, and personal strength and taste
preferences.
Brewing
Systems: Gone are the percolators of the olden days that
produced many a pot of questionable product. Today, brewing systems
are built specifically to brew a better cup of
coffee.
Drip Brewers -
Drip brewing produces an excellent cup of coffee. Better machines
will have good mechanisms for heating the water to the perfect pitch
of 200°F.
- Consider the filtering system deployed with each machine. A
gold-filter is inert, and will not impart any taste to the coffee
as paper filtering methods might. It's essential that any
filtering mechanism be kept impeccably clean for the best tasting
pot.
- A thermal carafe will keep the coffee at the proper drinking
temperature for about an hour. A hot plate may be of use to warm a
thermal carafe, but care should be taken to not apply heat
directly to the coffee through a single-walled pot.
- Timing and programmability features may be important to you;
assess their ease of use.
- Many drip brewing systems offer integrated coffee grinders -
one less step.
- Single-serving brewers make coffee always available at its
freshest. If you like to vary your coffee choices, the single
serving packs are a great way to experiment with different
flavors.
 Espresso
Machines - A shot of espresso is the basis for many,
many coffee drinks. Different from brewed coffee, steam is forced
through dark-roasted, finely ground, tamped beans. Water contact
with the grounds is about 20 seconds, hence the name "espresso." The
result is an ounce of concentrated flavor savored directly or as the
basis for a latte, cappuccino, Americano, breve, or a host of other
coffee delights. Versatility is one of the primary reasons to have
your own espresso machine. Choose a machine with durability, ease of
operation, compatible level of automation, and the  desired
accessories.
French Presses
- Enjoying a recent revival, French presses are another great tool
for making a good cup of joe. Utilizing a steeping method instead of
drip brewing or forced steam, the press allows making and serving in
a single pot. French presses are available in many sizes and styles,
but all use a spring-powered method for corralling the grounds at
the bottom of the pot prior to pouring.
Enjoy your
coffee immediately after brewing! Hot plates or warming burners will
lend a burnt flavor to the coffee. Instead, keep brewed coffee in
insulated carafes. |
Cooks'Wares'
Smart Coffee Tips
|
 Tip
#1: Need additional help waking up and
functioning in the morning? A programmable coffee maker prepped the
night before is the best alarm clock and a kind way to face the day
with immediate gratification.
Tip #2: Keep your grinder and
coffee brewer immaculately clean! Coffee grounds left in the grinder
will go stale and carryover that staleness in your next grind.
Similarly, your coffee pot must be kept exceptionally clean in order
to get the best brew. Coffee gets much of its flavor from the
volatile oils released from the beans, but it's precisely these oils
that can turn rancid and cause your next pot to be bitter and foul
tasting. A good cleaning removes any residue, and any potentially
offending oils. Clean your pot after every use and once a month brew
a cleaning solution (usually some type of citric acid) through the
system.
Tip #3:
The best coffee is made from water that is heated to 200°F. Water
boils at 212°F; the temperature should stay below that critical
point. Never allow the brewing water or coffee to boil, nor should
coffee be reheated to the boiling point.
Tip #4: Steam or heat milk for
coffee or espresso drinks to a temperature between 150-170°F. Milk
easily gathers a scorched taste at higher temperatures than
these.
 Tip #5: Coffee isn't just for
drinking, think of coffee as a flavor used to enhance all types of
dishes. Use whole beans as a garnish and finely ground coffee as a
seasoning to be incorporated into rubs, infused into syrups, or
sprinkled as a topping.
Tip #6: Like wine, coffees pair
differently with different foods. Generally, pair bold food flavors
with a bold coffee, and delicate foods with a smoother
coffee.
Tip #7:
If your drip coffee is bitter, you may have ground the beans too
long producing too fine of a grind for the brewing method. If the
coffee lacks flavor, the grind of the beans may be too
coarse. |
Q &
A's
|
Q: What is the cold-brewing
process for coffee?
A:
Cold brewing of coffee uses medium ground coffee
steeped in a glass jar with room temperature water for 3-4 hours, or
up to overnight. The grounds are strained away and the coffee is
ready for use. Some choose to use cold brewing techniques to form a
concentrated coffee. Cold brewing aficionados claim that coffee
bre wed
in this manner has a more full-bodied character and less acidity.
This is an ideal method for making iced coffee drinks.
Q: A lighter
roast means a weak coffee and a dark roast means a strong coffee,
right?
A: No,
the strength of the coffee, weak or strong, has to do with the ratio
of coffee beans to brewing water, and is not associated with the
type of coffee roast.
Q: Darker roasts have more caffeine
than lighter roasts, right?
A: No, wrong again! The
darker the roast, the less the caffeine. Longer roasting affects the
bean's caffeine decreasing it over time. A bold flavor does
not always equate with a bold caffeine effect.
Q: What is cupping?
A: Cupping is the process for
coffee tasting and evaluation. Using both taste and smell, the
aroma, body, acidity, flavor and finish are evaluated. Coffee
cuppings are similar in many respects to wine tasting. There are
good and bad coffees with a wide range of subjectivity throughout
the spectrum of choices.
Q: Is brewing coffee with a French
press superior to a drip machine?
A: Neither method is superior
to the other, but rather, it's a matter of taste. We think there is
a place for both methods in the same kitchen. Brewing coffee for
dessert using a French press is a delightful ritual and fits the
leisurely pace found at the end of a meal. Coffee in a French press
may cool more quickly than coffee brewed into a thermal carafe.
Explore the newer double-walled French presses that address that
issue.
|
Cookbook
Review
|
Bite-Size
Desserts, Creating Mini Sweet
Treats, from Cupcakes and Cobblers to Custards and Cookies by
Carole Bloom. Copyright 2009. Published by John Wiley & Sons,
Inc., Hoboken, NJ
 Both
the title and the cover photo compelled us to look at this book
further! We acknowledge, sometimes regrettably, that sweets are a
treat to be enjoyed in moderation, so this seemed a perfect solution
- bite-size! Ms. Bloom has assembled a treasure chest of
mini-pleasures that delight the eye, satisfy the sweet tooth, and
complement a great cup of coffee! The book honors traditional and
classic favorites only now in miniature form, and includes some new
treats that fare well in petite sizes. Cakes, muffins, tarts,
galettes, cobblers, custards, cookies and candy - they're all there
in miniature sizes. We appreciate the consistent organization of
each recipe which begins with brief author's notes, yield
quantities, an inclusive ingredient list, and very detailed
instructions. Each recipe concludes with "keeping," "streamlining,"
and "adding style" tips that further enhance the success built into
each entry. And, if the subject matter were not enough to entice us,
the photography by Glenn Cormier makes this book an artistic delight
suitable for any, well . . . coffee
table!
|
Recipes for
Sweet Treats
|
Recipes excerpted from Bite-Size Desserts,
Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards
and Cookies by Carole Bloom. Copyright 2009. Published by
John Wiley & Sons, Inc., Hoboken, NJ. Used with permission. All
rights reserved.
Bittersweet
Chocolate and Hazelnut Tartlets
 Beautiful
to look at and even better to eat, these little tartlets have a
delicate crust featuring a hint of orange zest. The filling is a
thick blend of a classic pairing -- bittersweet chocolate and
roasted hazelnuts. The assembly of these tiny tarts was accomplished
easily and the results were picture perfect and delightfully
tasting.
Click here to view the full, illustrated
recipe.
Click here for a printable version of
the recipe.
Cinnamon-Sour
Cream Cupcakes
 Moist
beyond belief, these diminutive cakes offered the comfort flavor of
cinnamon with just the right sweetness - reminiscent of our favorite
sour cream coffeecake. The cinnamon-flavored chocolate ganache
completed the moment. (The sturdy, small-sized silicone cups used to
bake these cupcakes were perfect in this
application).
Click here to view the full, illustrated
recipe.
Click here for a printable version of
the recipe.
Chocolate-Espresso
Pots de Crème
 It
had been some time since we'd used our little pots de crème set.
Finding this recipe inspired us to find our special lidded cups and
experiment with this recipe. The results did not disappoint! Neither
mousse, nor custard, the chocolate-espresso flavor caused swooning
all around the table to the point of embarrassment. You'll enjoy and
be satisfied with these dainty, but potent
pleasures.
Click here to view the full, illustrated
recipe.
Click here for a printable version of
the
recipe.
| |
