Espresso Recipes

EASY ESPRESSO

Steps:

• Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.

ESPRESSO MARTINI

Steps:

• Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled.
• Strain into a chilled cocktail glass.
• Garnish with 3 coffee beans.

THE PERFECT CAPPUCCINO

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a demitasse cup or the glass carafe that came with your espresso machine under the group head and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso is yielded. Typically, there is a lever, switch, or button to start this process.
• Once the shot is pulled, foam the milk.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface of the milk.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn the steam wand off.
• Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.

HOW TO MAKE ESPRESSO

Steps:

• Grind the coffee until it's very fine ground. Different roasts and brands of beans will require a different grind for your machine. You may need to do a few test runs to get it dialed in just right.
• Add the coffee grounds to the espresso basket (portafilter) until it's slightly heaping over the top. Use the tamper to press the grounds evenly into the portafilter, pressing very firmly until it is fully compressed. It's useful to have something to press onto for tamping so that you don't damage the counter or filter. Place the portafilter on a folded towel before tamping, or the best tool is the ledge of a knock box (you can also use it to discard the used grounds). It's important for the coffee grounds to be as even and straight as possible to get the best espresso shot.
• Place the portafilter in the espresso machine and press the button to pull the shot. Most home espresso machines have an automatic option for this. A well-pulled shot will last around 25 to 30 seconds and have deep espresso flavor with a nice crema (foamy topping).
• It takes a while to hone in the grind of the coffee and the tamping process. Don't worry if it's not exactly right the first time! If you find that the shot is watery, use slightly more coffee grounds or use a finer grind on the coffee. If the shot takes longer than 30 seconds, reduce the amount of coffee grounds or use a coarser grind on the coffee.

ESPRESSO MARTINI CHEESECAKE FOR 2 RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 2 4-inch springform pan with nonstick spray. Line the bottom of the pans with parchment paper rounds and spray again. Wrap the outsides of the pans tightly with foil.
• In the bowl of a food processor, combine the vanilla cookies, 1 teaspoon sugar, 1 teaspoon instant espresso, and the melted butter. Pulse to combine until the texture is similar to wet sand.
• Divide the cookie crumbs between the prepared pans and use a small, flat-bottomed cup to press into an even layer against the bottoms.
• Bake the crusts until golden brown, 3-5 minutes. Remove from the oven and let cool to room temperature.
• In a large bowl, combine the cream cheese and ⅓ cup of sugar. Using a stiff rubber spatula or wooden spoon, mix until smooth and creamy, about 2 minutes. Add the heavy cream and stir to combine. Add the mascarpone, flour, salt, and vanilla bean seeds and continue mixing until completely smooth. Add the egg and mix until fully combined, smooth, and creamy.
• In a medium bowl, combine the remaining 2 tablespoons granulated sugar, remaining tablespoon of instant espresso, and 1 tablespoon boiling water. Use a whisk to vigorously whip until thick and creamy, about 3 minutes.
• Add half of the cream cheese mixture to the espresso cream and gently fold to combine.
• Scoop some of the plain cream cheese filling over each cooled crust, followed by some of the espresso filling. Continue alternating until all of the filling is used. Use a knife or skewer to swirl the batters together.
• Place the springform pans in a small, high-walled baking dish and pour in boiling water to reach a depth of ½ inch, taking care not to splash any water onto the cheesecakes. Carefully transfer the baking dish to the oven. Bake until the cheesecakes are almost firm, with the slightest jiggle in the centers, about 25 minutes. Turn off the oven and let the cheesecakes rest inside with the door closed for 30 minutes.
• Remove the springform pans from the baking dish and unwrap the foil. Place the cheesecakes in the refrigerator uncovered for 1 hour.
• Release the springform pans. Transfer the cheesecakes to plates and garnish with berries and chocolate-covered espresso beans.
• Enjoy!