Coffee or coffee? The answer is Coffee!

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I just need to learn how to say no to the Joe!
 
The answer is Coffee… :coffee: :plate_with_cutlery: 🧅 🧄 🍅
Random coffee tip:

If you need smoky (I’m not a fan of liquid smoke), and a certain level of umami flavor, try coffee in your recipe. This won’t make the food really taste like coffee in the end (I suppose it’s possible to go overboard, but nothing a bit of vinegar based [hot] sauce, or a little vinegar and salt, won’t resolve)…

Tested so far:
Chili (tomato and nomato. Probably not white chili though, for looks.)
Homemade Bbq sauce (tomato, years ago. This makes the best bbq sauce…takes ages though. If your store bought is bland, step it up with a little coffee)
Homemade Marinade (tested several times with tofu, would probably work fine for chicken, beef, etc-duals as a meat tenderizer)
 
Anyone figure out how to make their own Pumpkin Spiced Coffee? I don’t like the sweeteners or syrups, and I don’t like sweet coffee. I tried adding a teaspoon of pumpkin spice to the grounds and guess what? Too fine for the filter and it plugged it up and the filter overflowed. Hoping someone has figure out the best way to do this (or found a spice that will not plug up the filter).
 
The best way might be to make your own syrup or extract using the desired spices that are not ground, then filtering it once it’s brewed. Probably best stored in a jar in the fridge if water based. If alcohol based, should store indefinitely. If you did go the sugar route, that would also be able to be stored a while, in or out of the fridge.

The ground spices is where an issue occurs, as spices are ground more fine than the coffee grounds.

You can also possibly test out using diy tea bags filled with the desired spices, not ground (steeping them inside the prepared hot coffee)
 
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Well, the problem with syrup is there is sugar and sweetness. So not an option.

I was trying to figure out the ratios of the spices and just grind/crush my own possibly, but that seems like a ton of work.
 
Let me see what I can find. If you have a kitchen scale to the tenth of the gram, that may help. I’ll look up ratios.
 
If you have a mortar and pestle that might help, and wire mesh to filter out tinier powder, to leave behind larger chunks…you could always save the smaller bits for other pumpkin spice things. Break up the bigger spices roughly. This may or may not be necessary for the cinnamon.

I haven’t tested this, and can’t test any of this at the moment. It definitely isn’t as easy as just throwing things into a coffee pot. The alt to this would be steeping everything in a mug as I described several days ago, using a quality wire mesh.

I found two recipes:


And


As said before, a kitchen scale works wonders.

First recipe:
5.3 grams Cinnamon, you could keep these whole but break into pieces to fit the bag if needed. Approx 1 stick. The more broken, the more cinnamon flavor.
1.7-1.8 grams Ginger root (dried, should look diced small pieces when buying)
1.2 grams nutmeg (use sharp knife to Carefully slice or Use a mortar and pestle, filter out smaller pieces)
1 gram allspice berries (crush with mortar and pestle)
.5 grams cloves (also crushed the same)

Second recipe:
the same as first but half the ginger, and eliminates the allspice.

Allspice gives a warm flavor, and some people are particular about clove flavor.

Once crushed and divided into tea bags, I bet they could be reused a few times at least, and you probably won’t need much in each bag.

Steep in the hot coffee itself.
Be sure to get empty tea bags.

If it’s possible in grinding them gently, you might get away with tsp measurements without a kitchen scale.

You can tweak these fairly easily as well, to suit your taste. I’m not 100% on the cinnamon coming through from a short steep.
 
From experience: If you want strong coffee, make sure a Romance language is somewhere on the packaging.
 
I’m not that big on the pumpkin spiced coffee. Cloves and cinnamon over power the coffee too much IMO. I prefer more subtle flavors of vanilla bean or cardamom seeds or freshly grated nutmeg. A little goes a long way but whole/crushed/grated spices infuse nicely on top of coffee grounds.
 
I invite all to try the best coffee in the world, made here in the land of enchantment:

 
@adamhovey1988 I can commiserate with you not because I’m allergic but find it too strong and yes, overdone. It tends to cause me GERD unless used in moderation. I’m okay with it in a hot spiced cider or pumpkin pie but always use a lot less than called for in a recipe. Love the scent of it in a potpourri. But in my coffee? Meh! 👎 To each his/her own.
 
Caffe latte please with grated nutmeg on top. Oh wait! It’s too late now for caffeine. I’ll have to reorder in the morning or I’ll be up all night howling at the moon. 🌕
 
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