1 cup double strength hot
coffee (your favorite blend)
almonds for garnish
- In a large cup combine
coffee, Amaretto liqueur and sugar; mix well.
with whipped cream,
sprinkle with cocoa or cinnamon powder and garnish with slivered
with a straw and
a long-handled spoon.
Makes 1 serving.
|Did You Know?
is usually sold in a roasted state, and all coffee is roasted before it
is consumed. It can be sold roasted by the supplier, or it can be home
roasted. The roasting process influences the taste of the beverage by
changing the coffee bean both physically and chemically. The bean
decreases in weight as moisture is lost and increases in volume,
causing it to become less dense. The density of the bean also
influences the strength of the coffee and requirements for packaging.
The actual roasting begins when the temperature inside the bean reaches
approximately 200°C (about 390°F), though different varieties
of beans differ in moisture and density and therefore roast at
different rates. During roasting, caramelization occurs as intense heat
breaks down starches in the bean, changing them to simple sugars that
begin to brown, changing the color of the bean. Sucrose is rapidly lost
during the roasting process and may disappear entirely in darker
roasts. During roasting, aromatic oils, acids, and caffeine weaken,
changing the flavor; at 205°C, other oils start to develop. One of
these oils is caffeol, created at about 200°C, which is largely
responsible for coffee's aroma and flavor.