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Are you looking for a deliciously fresh dessert that you can prepare just a few hours before serving? Coffee pudding is perfect to end a lunch […]
by Antonella - Blogacavolo MATERIALS REQUIRED: A tin of Vergnano coffee Scissors Glue Half of a breakfast napkin A wooden stick A little bell Baker twine […]
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Are you looking for simple, quick and egg free recipes to make coffee cakes? Here you will find two recipes that will amaze even the most […]
Originating in the United States, Pour Over Coffee is a twist on traditional American filtered coffee and has become a speciality in various cities of North […]
Christmas with your family, Easter with… coffee! Rephrasing this popular Italian proverb (Christmas with your family, Easter with whoever you want!) we would like to introduce one of the trending themes for decorations and food of the spring festivity.
There are so many ways to prepare coffee: some are ancient and traditional, others are more recent. This is the case of the Aero Press system, […]
Aromatic, energising, invigorating – coffee is a pleasure you really can’t live without. However, its precious beans need to be well preserved in order to obtain […]
If new Moka pots bode no good, this ‘initialisation’ ritual for coffee pots will ensure you obtain delicious, fragrant and satisfying coffee right away for a […]
by Briciole e Puntini MATERIALS REQUIRED: Vergnano tin glass paper for fine-grained metals drill permanent marker stringS pencil 1 For the realization of the string […]
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[post_content] => Are you looking for a deliciously fresh dessert that you can prepare just a few hours before serving? Coffee pudding is perfect to end a lunch with friends or even as a tasty afternoon snack.
Ingredients for 4 servings
200g cocoa biscuits
30g chopped hazelnuts
30g melted butter
350ml milk
Coffee, to taste
2 tbsp unsweetened cocoa powder
100g sugar
40g corn starch
A leaf of mint per cup
A raspberry per cup
Preparation steps
This is an egg-free pudding, ideal for those who are intolerant to this animal protein or for those who like eating light. This recipe can be made even tastier and crispier if you add a biscuit base.
Prepare 200ml of coffee with a traditional Moka pot. In the meantime, dissolve the corn starch and cocoa powder in a small portion of milk until there are no lumps. Pour the remaining milk into a small saucepan, then add the coffee and the mixture you have just prepared. Place on the stove and add the sugar, stirring and keeping the flame low for a couple of minutes, until the liquid begins to thicken.
Now pour into slightly dampened moulds. Wait until it cools down to room temperature, then place the moulds in the fridge for at least 3 hours.
Meanwhile, you can prepare the crunchy base: use a mixer to grind the biscuits into a powder. Add the hazelnuts and transfer the mixture to a bowl. Add the melted butter and stir until perfectly smooth.
Roll it out on a sheet of baking paper and make some rings with a pastry ring. The diameter of the latter must be greater than that of the moulds previously used for the pudding. Lay the discs on a tray covered with baking paper and place them to chill in the fridge.
Before serving the pudding, place a wafer on the bottom of each cup and the pudding on top.
The round, enveloping flavour of the most popular drink of Italians contrasts perfectly with the crunchy base. For an even more special effect, decorate each cup with a mint leaf and a raspberry.
If you want to prepare a richer version, you can use chopped hazelnuts, or dark chocolate chips, adding these ingredients to the biscuit. Another version includes a dollop of whipped cream or small meringues. However you serve it, this dessert will be a real winner with all your guests, even those who are most difficult to please. During a hot summer day, it will provide fresh moments of pleasure at the end of a meal and may even be served as an alternative to the classic espresso.
[post_title] => How to Make the Best Coffee Pudding
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[post_content] => [vc_row][vc_column][vc_column_text el_class="autoreTutorial"]
by Antonella - Blogacavolo
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505987190065{margin-top: 20px !important;}"][vc_column width="1/2"][vc_single_image image="44753" img_size="full"][/vc_column][vc_column width="1/2"][vc_column_text]
MATERIALS REQUIRED:
- A tin of Vergnano coffee
- Scissors
- Glue
- Half of a breakfast napkin
- A wooden stick
- A little bell
- Baker twine
- A tag
- A black pen
- Colored washitape
- An awl (or a wool needle)
Coat the bottom of the can with two turns of colored washitape.
[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="2" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="44757" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]
Once the metal cap has been removed,cut in two halfs the plastic one.
Cover the cap with colored washitape and glue it to the can with strong glue (you can use hot glue).
[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="4" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="44761" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]
Punch the breakfast napkin with the awl and insert 15cm of Baker Twine securing it on the back with a knot. If necessary, reinforce with glue points
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505988248749{margin-top: 15px !important;}" el_class="stepTutorial"][vc_column width="1/4"][vc_custom_heading text="5" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="44763" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]Glue the half placemat to the can.[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="6" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="44765" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]
Fix the wooden stick under the can with plenty of glue.
Write on the tag the word "Bird's Home"
[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="8" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="44769" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]
Paste the tag as in picture.
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505988248749{margin-top: 15px !important;}" el_class="stepTutorial"][vc_column width="1/4"][vc_custom_heading text="9" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="44771" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]After having tied it to 8 cm of Baker twine, fix the l bell to the stick[/vc_column_text][/vc_column][vc_column width="1/4"][vc_custom_heading text="10" font_container="tag:p|font_size:24px|text_align:center|color:%23ffffff" use_theme_fonts="yes" el_class="borderStep"][vc_single_image image="44773" img_size="full" alignment="center" el_class="imgStep"][vc_column_text]
Here is our little birdhouse, ready to hang on the balcony.
Good spring!
- 320g flour
- 215g sugar
- 160ml coffee
- 160ml milk
- A sachet of baking powder
- 320g flour
- 55g potato starch
- 230g sugar
- 90g butter
- 140ml coffee
- 235ml milk
- A sachet of baking powder
Not the usual coffee cup!
Are you looking for an extraordinary idea to add to your Easter menu? Serve espresso in a chocolate egg. All you need is a medium size egg big enough to be filled with an espresso shot and place it inside the espresso cup, after removing the top or making a hole in it. All your customers with a sweet tooth will love it for sure!Easter cappuccino
Prove your milk artist skills during Easter festivities, under the eyes of the customers who order a steaming cappuccino for breakfast! Decorate the beverage with a chocolate topping and with a special pen draw a bunny, a bell or a greeting message adorned with flowers. If you want to hone your cappuccino maker skills, sign up for the dedicated course of the Vergnano Academy and learn to make simply divine milk foam!Coffee, fresh-squeezed orange juice and... colomba cake
Are you one of those café managers who serve a cup of espresso with a chocolate or a butter biscuit to pamper your regular customers and impress new ones? At Easter, replace the complimentary dessert with a slice of dove-shaped Colomba cake, avoiding the one with candied fruit, which not everyone appreciates as with raisins in panettone. You could offer it in the afternoon when people start craving something sweet and prefer going to the café near the office for a quality break rather than to the depressing coffee dispensing machine in the hallway.Bunnies jumping on fields of coffee beans
It goes without saying that during the week of Easter your shop windows will be adorned with ornaments and garlands, especially if your café sells bakery products and gift packages of coffee beans or roasted coffee. To better display your products and inspire customers, use your Caffè Vergnano café blends as a base on which you can put rabbit or dove puppets. The effect will be even more adorable if you add multi-coloured sugared almonds and olive-tree branches to the compositions. [post_title] => Easter Coffee: Colomba Cake, Eggs and Bunnies at Your Cup’s Reach [post_excerpt] => Christmas with your family, Easter with... coffee! Rephrasing this popular Italian proverb (Christmas with your family, Easter with whoever you want!) we would like to introduce one of the trending themes for decorations and food of the spring festivity. [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => easter-coffee-colomba-cake-eggs-and-bunnies-at-your-cups-reach [to_ping] => [pinged] => [post_modified] => 2018-03-01 07:15:14 [post_modified_gmt] => 2018-03-01 06:15:14 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/easter-coffee-colomba-cake-eggs-and-bunnies-at-your-cups-reach/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [5] => WP_Post Object ( [ID] => 69749 [post_author] => 5 [post_date] => 2018-02-26 04:00:01 [post_date_gmt] => 2018-02-26 03:00:01 [post_content] => There are so many ways to prepare coffee: some are ancient and traditional, others are more recent. This is the case of the Aero Press system, invented only in 2005 but already extremely popular. Here’s how it works. Filter coffee is one of the most popular in the world and is particularly appreciated in the United States and Northern Europe. Now there is a new system to prepare it that enables all the aromas and the sweetness to be extracted from the mixture, resulting in a coffee with more body and a less bitterness. The name of this system is Aero Press and it was invented in 2005 by Alan Adler, President of Aerobie, a company that produces frisbees. And it is said that it was specifically designed to satisfy the needs of frisbee players to prepare a great filter coffee in a short time and in any place. The device is indeed very light, cheap and compact, making it simple to carry and use even when you’re away from home. Let’s see how it works. How it’s composed Aero Press consists of three parts made of plastic material. The chamber is cylindrical and at its base there is a small perforated cap, where you insert a paper filter, that you twist onto the chamber. The third part is a cylindrical plunger, slightly smaller in diameter than that of the chamber, in which it is inserted. Its general appearance resembles that of a syringe. How to use it First, put a paper filter inside the cap. Twist the cap onto the chamber. Stand the chamber on a jug or a mug with the filter downwards. Put a tablespoon of freshly ground coffee in the filter. The blend to be used for this type of device is the same as you would use for classic filter coffee – a medium-light roasting and medium ground. Now pour 230ml of water at 95°C into the chamber and let the coffee brew for a minute. After 60 seconds insert the plunger in the chamber and press downward. In about 10 seconds, all the coffee should have dripped into the mug, ready to be savoured. The extraction system The coffee obtained with this method is extracted with three systems: in the first phase, lasting one minute, extraction is through infusion and percolation. In the first 60 seconds, part of the coffee already begins to descend into the mug through the filter. During the last 10 seconds, extraction is through pressure, just like in the espresso system. This enables you to get coffee with more body than simple filter coffee and, given that the time of contact of the water with the powder is reduced, the result is less bitter, more sweet and aromatic. To maintain these positive features, however, it is essential not to press the plunger all the way down to the bottom, but to stop half an inch from the base. The Aero Press is a brand-new system, but it has already entered the hearts of so many coffee lovers who appreciate how practical and easy it is to use and clean and, above all, the excellent final result. [post_title] => Aero Press – a New Way to Prepare Coffee [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => aero-press-new-way-to-prepare-coffee [to_ping] => [pinged] => [post_modified] => 2018-02-26 04:00:01 [post_modified_gmt] => 2018-02-26 03:00:01 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/aero-press-new-way-to-prepare-coffee/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [6] => WP_Post Object ( [ID] => 69748 [post_author] => 5 [post_date] => 2018-02-12 04:00:34 [post_date_gmt] => 2018-02-12 03:00:34 [post_content] => Aromatic, energising, invigorating – coffee is a pleasure you really can’t live without. However, its precious beans need to be well preserved in order to obtain a dark, dense and fragrant infusion to meet our expectations. The enemies of coffee beans Although coffee beans lose their properties less quickly than ground coffee, they must be carefully protected from four factors that can affect their freshness and aroma – air, moisture, heat and light. In fact, the yields from careful harvesting, meticulous processing and masterful roasting may all be in vain if not stored properly. The irresistible, intense aroma released in roasting is indeed very volatile and begins to disperse as soon as the process ends. Contact with air modifies the organoleptic qualities of the coffee beans, since oxygen and moisture can quickly alter their constituents. After only 24 hours the aroma of freshly roasted coffee fades as do the other aromatic elements little by little. This is why it’s essential to vacuum-seal the package to maintain the ‘coffee shop’ fragrances and aromas unchanged and preserve them during the inevitable stages of transport, storage and sale. Rules for storing coffee beans o properly Once you have chosen and purchased your favourite blend, what’s the best way to store it at home? To start with, it’s a good idea to buy only the quantity you will need for the following two or three weeks, and not longer. Coffee is a product of the earth, so it naturally has its own life cycle and expiry date, beyond which a good result in the cup is not guaranteed. To ensure your coffee beans don’t lose their ability to give life to an aromatic, pleasant and fulfilling beverage, the best solution is to put them in airtight containers, preferably made of opaque glass, ceramic, steel or high-quality plastic. It’s important that these materials are odourless, eliminate exposure to light and air and prevent the absorption of any other aromas in the environment. Storing coffee in the refrigerator or the freezer is not advisable. Even if the low temperatures slow down the evaporation of the volatile components, the condensation in the container and the thermal shock on removal and during preparation would be detrimental to both the taste and the aroma. Follow the advice on the packet and place the containers in a cool, dry place, away from light and sources of heat. Ideally in a kitchen cabinet or on the kitchen countertop or a shelf, as long as they aren’t in direct sunlight. And here’s another tip... It’s better to grind your coffee beans just before use because 50% of the aroma disperses after just half an hour from grinding and wouldn't end up in our well-deserved coffee! [post_title] => How to store coffee beans [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => to-store-coffee-beans [to_ping] => [pinged] => [post_modified] => 2018-02-12 04:00:34 [post_modified_gmt] => 2018-02-12 03:00:34 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/to-store-coffee-beans/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [7] => WP_Post Object ( [ID] => 69747 [post_author] => 5 [post_date] => 2018-01-29 04:00:28 [post_date_gmt] => 2018-01-29 03:00:28 [post_content] =>If new Moka pots bode no good, this ‘initialisation’ ritual for coffee pots will ensure you obtain delicious, fragrant and satisfying coffee right away for a pleasant coffee break that puts a smile back on your face.
The Moka pot is still as popular as when Alfonso Bialetti invented it in 1933. Although new electric coffee makers and machines have been designed to make espresso in your home, the traditional Moka continues to be a favourite in the daily preparation of coffee. Essentially identical to the original, this is one of the most popular small appliances in Italian homes and abroad. If you have changed your coffee pot or received one as a gift, follow these simple tips and the results will be surprising right from the start.
Three Simple Steps to Make Perfect Coffee
Whether your brand new Moka pot is in porous, lightweight aluminium or resistant steel or has the top section in glass or ceramic, the first step is to wash it to eliminate any industrial processing residues. Water and baking soda are great for this purpose due to their odourless, cleaning and disinfecting action. Vinegar is equally effective but less advisable because of its strong smell that is difficult to eliminate.
The second step is to make the pot work with water only: fill the bottom chamber with water to just below the level of the valve but don’t add coffee to the filter. The boiling water passing through the filter and the funnel will clean the pot, removing any processing residues that give an unpleasant metal aftertaste to your coffee. Empty the upper chamber and repeat this operation at least twice.
The last important step impregnates the Moka pot with the smell of coffee, eliminating that ‘new coffee pot taste’. How? It’s simple! Make one or more pots of coffee, filling only half of the filter with ground coffee. Throw away the brew you have obtained since it will be of rather poor quality. In the meantime, the waxes and oils in the ground coffee will have created a thin layer inside the filter, the funnel and the upper chamber, practically acting as an ‘insulator’ for the metal so that future coffees have only the delicious aromas of your favourite blend.
Wash the Moka pot with hot water and dry thoroughly. It is now ready to give its very best, exalting the aroma and taste of the coffee and infusing the air with its unmistakable fragrance each time you use it.
And after its use?
To keep your coffee pot at its best, always remember to wash it only with hot water after each use, or at least once a day. Do not use detergents that, besides removing the layer formed by the coffee, would also make the brew taste of soap. Check that the filters and gasket are always in good condition and keep your Moka pot completely dry until... it’s time for another coffee!
[post_title] => Is your Moka pot new? This is what you should do to obtain good coffee right away [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => is-your-moka-pot-new-this-is-what-you-should-do-to-obtain-good-coffee-right-away [to_ping] => [pinged] => [post_modified] => 2024-07-26 15:40:55 [post_modified_gmt] => 2024-07-26 13:40:55 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/is-your-moka-pot-new-this-is-what-you-should-do-to-obtain-good-coffee-right-away/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [8] => WP_Post Object ( [ID] => 46261 [post_author] => 19 [post_date] => 2018-01-20 16:19:04 [post_date_gmt] => 2018-01-20 15:19:04 [post_content] => [vc_row][vc_column][vc_column_text el_class="autoreTutorial"]by Briciole e Puntini
[/vc_column_text][/vc_column][/vc_row][vc_row css=".vc_custom_1505987190065{margin-top: 20px !important;}"][vc_column width="1/2"][vc_single_image image="42917" img_size="full"][/vc_column][vc_column width="1/2"][vc_column_text]MATERIALS REQUIRED:
- Vergnano tin
- glass paper for fine-grained metals
- drill
- permanent marker
- stringS
- pencil
