Cooking with coffee
Discover the ingredient that adds depth of flavor to all kinds of food (yes, even bacon)
Everyone loves waking up to the smell of coffee and the smell of bacon, and the flavors are pretty awesome together too. Add some molasses-y brown sugar, and you’ll reach bacon nirvana.
This long, slow cooking technique benefits leg of lamb, typically a tough cut, and the acidity of the coffee offsets the richness of the meat. The sauce made from the drippings begs for polenta or potatoes.
Storing Keep beans in an airtight container at room temperature up to 2 weeks.
Grinding Because grinding beans releases the oils that hold aroma and flavor, grind fresh daily. Never freeze coffee after it’s been ground; it’ll lose flavor fast. Use the grind your coffee equipment is designed to handle.
Brewing Use the right amount of coffee. A good guideline to start with is 2 tbsp. freshly ground coffee to 6 oz. water. For electric coffeemakers, start with cold water; for most other methods, bring water to a boil, then let it sit about 30 seconds (water that’s boiling hot extracts bitter flavors). And brew fresh every time.
1849 James A. Folger gets a carpentry job at age 15 at the Pioneer Steam Coffee and Spice Mills in San Francisco, helping build California’s first mill for ground roasted coffee. He carries its samples to the gold fields, eventually buys the company, and renames it J.A. Folger & Co.―which becomes a top national brand.
1966 Alfred Peet opens Peet’s Coffee in Berkeley, popularizing a dark-roast style. He later trains Starbucks’s founders and supplies the Seattle company with Peet’s fresh-roasted beans. Starbucks, of course, goes on to become America’s largest coffeehouse chain, with more than 11,000 stores at last count.