Monforte Espresso Coffee, cream, toping of orange marmalade
Monforte Espresso Coffee, cream, toping of pistachio nut.
Monforte Espresso Coffee, mounted cream, toping of nut grain.
INSTRUCTIONS FOR BARTENDERS USE
The rules for obtaining a good quality espresso coffee:
Coffee machine : Semi automatic to use during the infusion of the quantity of coffee for a cup, and avoid over dosage.
Grind with flat grinders that are always clean in order to avoid that the rancid ground coffee remains in the grinder and ends up in the coffee thus altering it’s taste.
Quality blend ( caffè MONFORTE “ESPRESSO 5 STAR 100 % ARABICA)
USER : in order to obtain good quality coffee the bartender must follow these instructions:
I. The grind must be adapted in such a way that when the coffee comes out of the machine it flows in a single continuous flow ( like a mouse’s tail ); the amount of time for the flow should be 20 – 25 seconds. The cream must be homogenous, dense and the colour of hazelnuts in order to sustain the sugar. If these requisites are not obtained you must increase or decrease the grind, pack more or less the coffee in the filter, control the machine’s pump pressure and it’s temperature, control that the holes in the filter are all open.
II. If the weather is humid you must increase the grind just a bit ( grinds slightly coarser)
III. Check the dosage ( about 7 grams ). ( Always fill to the inside line in the filter)
IV. Keep filters and faucets clean. Clean coffee residue from the filters and faucets with a hard brush.
V. Use a blind filter to clean the inside faucet group, use special agents two or three times a week to clean these. However it is necessary to wash the inside groups even twice a day if the machine works a lot, otherwise do a routine cleaning with a blind filter at the end of every working cycle.
VI. Purify the water: every 15 kilos of coffee used you must regenerate the resins from the purifier with the adding of coarse salt (1 Kg) taking care in not letting the salty water go through the machine. Observe the purifier’s instructions carefully.
VII. The wear of filters, seals, grinders and faucets substitute as soon as you notice any kind of deterioration.
Ingredients (4 servings): 4 cloves, a thin
slice of lemon peel, a thin slice of orange peel, ½
a cinnamon stick, 3 tsp of brown sugar, .5 dl brandy,
5 dl of just made hot coffee Monforte.
In a bowl add cloves, lemon and orange peels, cinnamon
and brown sugar. Heat brandy slightly, light it with a
match and add it to the mixture in the bowl. Mix well
until all the sugar has melted., then still stirring,
slowly add the hot coffee. Serve the drink in hot cups.
Almond Coffee Monforte
Ingredients (1 servings): 1 tsp brown sugar,
6 tsp Amaretto liquor, 1.25 dl of just made coffee, whipped
cream, 1 tsp of grated toasted almonds.
Place sugar in a glass, add the Amaretto and then the
coffee. Serve with whipped cream and grated almonds.
Monforte Coffee De Olla
Ingredients (6 servings): 1 liter of water, 90 grams brown
sugar, a 5cm long cinnamon stick, 4 cloves, 60 grams ground
In a pan heat the water with sugar, cinnamon stick, cloves
and mix well until sugar has dissolved. Boil, remove from
heat and mix in coffee. Let a mixture stand a few minutes
and boil again. Remove from heat, cover and leave in a
warm place so the coffee grains will deposit on the bottom.
Filter the drink into a terracotta cup.
|Coffee Monforte Granita
(6-8 servings): 185 gr. sugar, 3 dl water, 9.6 dl hot
To serve : 1.5 dl whipped cream, 2 tsp sifted confectioner’s
sugar, 2 tsp Tia Maria liquor.
To garnish : 12-16 coffee beans.
Put sugar and water together in a saucepan on low heat
and let the sugar melt ; let the mixture boil for 5 minutes.
Cool. Filter the coffee ( with filter paper or paper towel
) into the syrup. Mix and pour into a 1 liter container
and freeze for 3 hours, mixing every once in a while until
it has a grainy slushy texture.
Variations: in a bowl, whip the cream together with the
confectioner’s sugar then add the Tia Maria.
Put the frozen granita mixture in a normal sherbet glass
and garnish with the whipped cream and a few coffee beans.
Serve with thin wafers or cookies.
Note : the granita must be grainy and
not creamy like a sherbet ; if you take it out of the
freezer to then put it back in again when it starts to
melt, it will lose it’s characteristic consistency.
Ingredients (1 servings): crushed ice, 6
tsp of sweetened cold coffee, 6 tsp of creme cacao, 8
tsp brandy, 6 tsp cold thick ream, chocolate curls.
Place ice in a shaker and add the cold coffee, creme cacao,
brandy and cream. Shake well then pour filtering it all
into a glass. To serve sprinkle chocolate curls on top.
Jamaican Coffee Monforte
Ingredients (1 servings): ice cubes, .5 dl
dark rum, almost 2 dl of cold coffee, 6 tsp of whipped
cream, a pinch of grated nutmeg.
Put several ice cubes in a tall glass. In a pitcher,
add rum to the cold coffee and pour over ice cubes. Cover
it all with whipped cream and grate a pinch of nutmeg
on top. Serve immediately with a straw.
Irish Coffee Monforte
Ingredients (1 servings): 1 tsp brown sugar, 6 tsp
Irish whiskey, 1.25 dl hot coffee, 6 tsp thick cream.
MPlace sugar in a glass, add whiskey and coffee. Put a
teaspoon into the glass and use it to pour the cream into
the drink letting the cream slide down.
|Coffee Monforte Tiramisu
For the cake: 3 eggs, 140 gr. sugar, 90 gr. flour, 3 tsp
instant coffee Monforte (optional)
For the filling: 375 gr. mascarpone cheese, 4 egg yolks,
125 gr. sugar, 2 tsp rum, 2 egg whites.
To garnish: 2 dl coffee, 60 gr. grated dark chocolate.
Preheat oven to 180°C for the cake. Grease a
20 cm cake pan and line with parchment paper. In a bowl
beat the eggs and sugar together to form a light frothy
ream. Sift flour ( if you want add the instant coffee)
and mix with the eggs.
Pour the mixture into the pan and bake for 30 minutes
until the cake is golden in color and springs back when
you touch it. Remove from pan and cool.
For the filling: in a bowl beat the mascarpone cheese
until creamy and soft. In another bowl beat the yolks
with the sugar and add the mascarpone cheese and the
rum. In a third bowl beat egg whites until stiff peaks
form and then add to the masparpone cheese mixture.
Cut the cake into three layers lengthwise ; place the
first disc on a serving platter and wet it with 1/3
of the coffee and 1/3 of the cream mixture, repeat this
sequence with the remaining layers ending with a layer
of cream. Refrigerate the cake overnight.garnish with
the chocolate curls.
|Coffee Monforte filled cake
(8 servings): 125 gr. brown sugar, 4 egg yolks, 155 gr.
Of ground pecans, 3 tsp fine bread crumbs (white bread),
3 tsp coffee Monforte, 3 egg whites.
Filling: 3 dl of thick cream, 3 tsp coffee, 3-4 tbsp maple
Per guarnire: Garnish: 60 gr. Dark chocolate, 8 rose petals.
Preheat oven to 180°C. Grease a 20 cm in diameter
round cake pan and line with parchment paper. In a bowl
beat together egg yolks and brown sugar until you have
a light color cream, then add the pecans, bread crumbs,
and coffee. In another bowl beat until egg whites until
stiff and fold gently into other mixture. Gently place
in pan and bake for 25-30 minutes until the cake has risen
and it is compact to the touch.
Turn cake upside down and remove pan, let it cool.
To make chocolate petals, melt chocolate
and delicately brush the melted chocolate on the back
of the rose petals. Place the petals on a piece of wax
paper and let them coolFor the filling you must whip the
cream, add coffee and then the maple syrup. Cut the cake
in half horizontally and fill with half of the filling.
Spread the remaining filling on the top of the cake and
decorate with the chocolate petals. completely before
delicately removing the petals.
|Coffee Monforte Ricotta Cheese cake
For the crust : 185 gr. chocolate chip cookie crumbs,
60 gr. melted butter for the filling : 500 gr. ricotta
cheese, 3 dl cream, three beaten eggs, 30 gr sifted flour,
90 gr. sugar, 6 tsp coffee Monforte, 1 tsp cinnamon, 60
gr dark chocolate pieces.
Preheat oven to 180°C. Grease a round cake pan
with a 20 cm diameter that has removable sides. For the
crust you must mix the cookie crumbs and butter and then
press well onto the bottom of the cake pan. Refrigerate
while you prepare the filling.
Mix the ricotta cheese and cream then
add the eggs, flour, sugar, coffee and cinnamon, mixing
well. Spread evenly onto the refrigerated crust. Melt
chocolate and pour onto the cream filling with a spoon
in swirls to produce a marble effect. Bake for 50-60 minutes
until the cake is firm and let cool in the oven with the
oven door slightly open. Remove sides from cake pan and
refrigerate for one hour before serving.
Note: If you want you an decorate the
cake by putting melted chocolate into a bag made from
parchment paper where the tip has been cut off.