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Coffee roasting is the magical transformation of the green seeds into roasted beans. It is during this delicate roasting stage that a metamorphosis occurs whereby important […]
The coffee plant is a shrub that can live up to fifty years. The first flowers appear in the axils of the leaves when the plant […]
One of the best known Piedmontese recipes is certainly that of bunet (or bonet). Here you can find it with a small reinterpretation, with the scent […]
A traditional recipe with a little coffee-scented reinterpretation. Here are the “Baci di Dama” prepared with the addition of a restricted espresso. Ingrediants 00 Flour 300 […]
Ingredients 260 g flour 00 1400 g almond flour 160 g cane sugar 2 teaspoons baking powder 200 g butter (cold) 1 cup Vergnano coffee 2 […]
Ingredients for the noodles: 300 g flour 3 eggs 1/2 cup Vergnano coffee 3 g salt Ingredients for the gorgonzola cream: 300 g gorgonzola 100 g […]
Ingredients 1 sachet baking powder 3 eggs 200 g sugar 320 g 00 flour 170 g milk 130 g seed oil 2 teaspoons vanilla extract 1 […]
Serves 4 For the pears: 2 firm, not-too-ripe pears 1.5 litres of water 150 grams of sugar zest and juice of half a lemon For the […]
Serves 4-6 1.5 kg beef short ribs (bone in) salt and pepper 2 tablespoons extra virgin olive oil 200 mls red wine 100 gr ground coffee […]
- 2 cups Vergnano coffee
- 250 g double cream
- 75 g sugar
- 5 yolks
- 1 l milk
- ½ shot of rum
- 200 g crumbled amaretti biscuits + whole amaretti biscuits to decorate
CARAMEL INGREDIENTS
- 100 g sugar
PROCEDURE
First, prepare the caramel: put the sugar in a small saucepan with a
thick bottom, place it on the heat and let it caramelise without burning the
sugar. Pour the caramel into a 25cmx15cm mould or into smaller moulds.
Bring the milk and cream to the boil in a saucepan, add the sugar and let it
dissolve completely. In a bowl, beat the yolks and add the coffee. Combine the
two mixtures, add the rum and crumbled amaretti and pour the whole mixture into
the caramelised mould. Bake in a bain-marie in a hot oven at 170° for 1½ hours.
Take it out, let the bonet cool at room temperature first, then refrigerate for
at least 3 hours.
Serve accompanied with some amaretti biscuits and cream, if you like!
[post_title] => Coffee Bunet [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => coffee-bunet [to_ping] => [pinged] => [post_modified] => 2022-03-25 07:58:22 [post_modified_gmt] => 2022-03-25 06:58:22 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-bunet/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 69851 [post_author] => 5 [post_date] => 2022-03-16 07:57:20 [post_date_gmt] => 2022-03-16 06:57:20 [post_content] =>A traditional recipe with a little coffee-scented reinterpretation. Here are the "Baci di Dama" prepared with the addition of a restricted espresso.
Ingrediants
- 00 Flour 300 g
- Hazelnut flour 100 g
- Almond flour 50 g
- Butter 100 g
- Short coffee 30 ml
- Salt 1 pinch
- Sugar 100 g
- Milk chocolate, 200 g for the filling
Procedure
Pour the sifted flour, hazelnut flour, almond flour and softened diced butter into a bowl, add half of the short coffee and salt.
Mix well, then knead quickly with your hands until you obtain a firm, smooth dough. Wrap in cling film and refrigerate for 1 hour.
When the time has elapsed, form the dough into balls about the size of a hazelnut.
Bake in a static oven at 170°C for at least 15 minutes. Take them out and let them cool completely.
Now melt the chocolate in a bain-marie with the other half of the coffee.
Mix well and allow to cool before filling the baci di dama. Using a piping bag, pipe onto one half of the baci di dama, then use the other half to close them. Allow the chocolate to solidify.
Before enjoying, allow the chocolate to solidify completely and sprinkle with icing sugar if desired!
[post_title] => Recipe of "Baci di Dama" with coffee [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => recipe-of-baci-di-dama-with-coffee [to_ping] => [pinged] => [post_modified] => 2022-03-16 07:57:20 [post_modified_gmt] => 2022-03-16 06:57:20 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/recipe-of-baci-di-dama-with-coffee/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 69849 [post_author] => 5 [post_date] => 2022-01-06 06:55:59 [post_date_gmt] => 2022-01-06 05:55:59 [post_content] =>Ingredients
260 g flour 00
1400 g almond flour
160 g cane sugar
2 teaspoons baking powder
200 g butter (cold)
1 cup Vergnano coffee
2 yolks
1 pinch salt
Peanut butter
In a bowl, mix the 00 flour with the sieved baking powder and salt. In a separate bowl, work the butter into small pieces together with the brown sugar and coffee. When the butter is creamy, add the egg yolks and mix. Add the almond flour and continue to knead the dough for a couple of minutes. Incorporate the flour, baking powder and salt into the biscuit mixture. Knead until a dough ball is obtained. Wrap it in cling film and leave it to rest for 1 hour in the fridge.
Preheat the oven to 180°. Roll out the dough to a thickness of about 3 mm on a floured work surface. Cut out the linzer using biscuit cutters. Cut a hole in half of the biscuitswith a smaller cutter. Place all the biscuits on a baking tray lined with baking paper and bake for about 15 minutes. Take them out of the oven and leave them to cool completely on a tray. Spread the peanut butter in the centre of the biscuits without a hole, cover with the other biscuits making a slight pressure.
[post_title] => Coffee Linzer with peanut butter [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => coffee-linzer-with-peanut-butter [to_ping] => [pinged] => [post_modified] => 2022-01-06 06:55:59 [post_modified_gmt] => 2022-01-06 05:55:59 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-linzer-with-peanut-butter/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [5] => WP_Post Object ( [ID] => 69848 [post_author] => 5 [post_date] => 2022-01-03 06:49:57 [post_date_gmt] => 2022-01-03 05:49:57 [post_content] =>Ingredients for the noodles:
300 g flour
3 eggs
1/2 cup Vergnano coffee
3 g salt
Ingredients for the gorgonzola cream:
300 g gorgonzola
100 g cooking cream
Salt
Pepper
Nutmeg
To garnish:
Shelled walnuts
Pomegranate
Procedure
Start by preparing the tagliatelle dough, placing all the ingredients in a large bowl and mixing until a smooth, homogeneous mixture is obtained.
Leave to rest for 30 minutes in the bowl, covered with cling film.
In the meantime, prepare the gorgonzola cream by putting the gorgonzola and cream in a saucepan, stirring well and adding salt, pepper and nutmeg until it is completely melted.
After half an hour, start rolling out part of the dough with the pastry sheeter and then proceed to form the tagliatelle.
Boil water in a high-sided pot and cook the tagliatelle for about 5 to 6 minutes.
When they are ready, pour the gorgonzola cream and the tagliatelle into a pan. Stir over low heat until everything is well mixed.
Serve by adding another spoonful of gorgonzola cream, walnuts and some pomegranate arils. Serve hot!
[post_title] => Coffee tagliatelle with gorgonzola cream, walnuts and pomegranate [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => coffee-tagliatelle-with-gorgonzola-cream-walnuts-and-pomegranate [to_ping] => [pinged] => [post_modified] => 2024-08-05 12:52:04 [post_modified_gmt] => 2024-08-05 10:52:04 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-tagliatelle-with-gorgonzola-cream-walnuts-and-pomegranate/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [6] => WP_Post Object ( [ID] => 69847 [post_author] => 5 [post_date] => 2021-12-31 08:47:32 [post_date_gmt] => 2021-12-31 07:47:32 [post_content] =>Ingredients
- 1 sachet baking powder
- 3 eggs
- 200 g sugar
- 320 g 00 flour
- 170 g milk
- 130 g seed oil
- 2 teaspoons vanilla extract
- 1 cup of coffee
Procedure
In a large bowl, start whipping the eggs with the sugar.
When the mixture is thick and frothy, drizzle in the milk and oil.
Then add the vanilla extract and the coffee.
Now add the sifted flour and baking powder, using a spatula.
When you have added all the flour to the mixture, prepare the mould, coating it with release agent.
Pour the mixture into the mould and bake in a preheated oven at 170° C for 50 minutes.
Remove from the oven and cool on a wire rack.
Serve warm with a cup of Vergnano coffee!
[post_title] => Christmas coffee bundt cake [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => christmas-coffee-bundt-cake [to_ping] => [pinged] => [post_modified] => 2024-08-05 12:53:25 [post_modified_gmt] => 2024-08-05 10:53:25 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/christmas-coffee-bundt-cake/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [7] => WP_Post Object ( [ID] => 69838 [post_author] => 5 [post_date] => 2021-12-23 08:31:58 [post_date_gmt] => 2021-12-23 07:31:58 [post_content] =>Serves 4
For the pears:
2 firm, not-too-ripe pears
1.5 litres of water
150 grams of sugar
zest and juice of half a lemon
For the zabaione:
2 egg yolks
2 teaspoons sugar
1 hot espresso
To poach the pears, peel and slice the pears in half lengthways. You can core the pears if you like by removing the seeds with a melon-baller. Place water and sugar in a wide sauce pan and bring to a simmer. Add lemon peel and juice. When the sugar has dissolved, add the pears and simmer until cooked through, about 15-20 minutes, depending on the pears. When the tip of a knife goes in very easily, they are done. Set aside to cool.
Prepare a bain marie with a few centimeters of simmering water over low heat. Whisk the yolks and sugar together in a small heat-proof bowl until the mixture becomes pale and creamy. Whisking with the bowl over a bain marie (double broiler), until the mixture is thick, creamy and fluffy. Add the hot coffee and continue whisking until combined. Take it off the heat just when you think it is almost ready–like many egg dishes, this is a delicate dish and will continue to cook a little even after you take it off the heat. Serve the warm zabaione drizzled over the pears and garnish with a coffee bean or a sprinkle of ground coffee.
[post_title] => Poached pears with coffee zabaione [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => poached-pears-with-coffee-zabaione [to_ping] => [pinged] => [post_modified] => 2021-12-23 08:31:58 [post_modified_gmt] => 2021-12-23 07:31:58 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/poached-pears-with-coffee-zabaione/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [8] => WP_Post Object ( [ID] => 69839 [post_author] => 5 [post_date] => 2021-12-21 06:33:17 [post_date_gmt] => 2021-12-21 05:33:17 [post_content] =>Serves 4-6
1.5 kg beef short ribs (bone in)
salt and pepper
2 tablespoons extra virgin olive oil
200 mls red wine
100 gr ground coffee
500 mls vegetable or beef stock, as needed
3 eschalots/shallots or Tropea red onions, peeled and halved lengthways
1 tablespoon aged balsamic vinegar, or to taste
It is best to begin this recipe the day before you need it.
If necessary, separate the beef into large chunks and trim of any fat, then rub
all over with salt and pepper. Heat the olive oil in a heavy pan that has a lid
and over high heat sear the beef on all sides to brown them well. Set aside. In
the same pan, bring the wine to a simmer and add the coffee. Let the coffee
steep for 5 minutes, then strain through a cheese cloth-lined, fine-meshed
strainer and return the liquid back to the pot. Place the seared beef in the
pan and if the liquid does not cover it, top up with stock. Add the eschalots
or onions and bring to a simmer, covered with a lid. The beef will need to cook
until very tender, depending on the size and quality of the meat this could
take 2-3 hours. Check and turn the pieces of meat occasionally, and if
necessary top up the liquid.
When the beef is tender, remove them, place in an air tight container until needed. Pour the liquid into a bowl or an air tight container and chill in the fridge for a 2-3 hours or overnight. What needs to happen here is the fat will rise to the top and become solid. Pull this out, discard it, and now you can conserve the liquid until needed.
When ready to serve, reheat the braising liquid in a pot, place the beef inside and bring to a gentle simmer for about 5-10 minutes or until warmed through completely. In a smaller pot, place about 250 ml of the braising liquid, taste for seasoning and adjust with salt or pepper as needed. Add balsamic vinegar and bring to a rapid simmer over medium-high heat to reduce it a little until slightly syrupy. Serve the beef on top of creamy mashed potatoes or polenta with this sauce drizzled over.
[post_title] => Coffee braised beef short ribs [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => coffee-braised-beef-short-ribs [to_ping] => [pinged] => [post_modified] => 2021-12-21 06:33:17 [post_modified_gmt] => 2021-12-21 05:33:17 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-braised-beef-short-ribs/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 9 [current_post] => -1 [before_loop] => [in_the_loop] => [post] => WP_Post Object ( [ID] => 69854 [post_author] => 5 [post_date] => 2022-03-29 09:53:31 [post_date_gmt] => 2022-03-29 07:53:31 [post_content] =>Coffee roasting is the magical transformation of the green seeds into roasted beans. It is during this delicate roasting stage that a metamorphosis occurs whereby important physical and chemical transformations are caused.
Weight loss
18-20% of weight is lost due to the evaporation of water and organic substances.
Increase in volume
An increase of volume of up to 60% due to the gas pressure which is built up inside of each and every bean.
Color change
The structure of the bean will physically change from hard and humid to crumbly and fragile. The color is transformed from green to brown.
Chemical changes
Countless different chemical reactions happen during the coffee roasting process: there are many different reactions between elements such as sugars and proteins and hundreds of different volatile composites. Aromas are created, flavors are developed and everything must be meticulously controlled. Each and every coffee is different, every day a new day and every batch a new batch. In order to obtain the best flavours, the best coffee producers roast each origin individually before the final blends are created.
Roasting according to Caffè Vergnano
Coffee beans are stored directly in the company’s headquarter in Turin and then roasted.
Slow and traditional
Roasting is the most delicate stage in coffee production. To achieve a perfect balance between aroma and intensity of flavour, coffee beans must be roasted to perfection, bearing in mind that they are all different shapes and sizes. This is made possible by slow roasting, a traditional method that differs from industrial processes and results in the best possible even cooking.
We roast at 180-200 degrees with cycles of up to 15-18 min The single origins are blended only after the roasting. In this way every origins preserve its features.
[post_title] => Coffee roasting: art and science [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => coffee-roasting-art-and-science [to_ping] => [pinged] => [post_modified] => 2024-08-05 12:45:04 [post_modified_gmt] => 2024-08-05 10:45:04 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/coffee-roasting-art-and-science/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [comment_count] => 0 [current_comment] => -1 [found_posts] => 159 [max_num_pages] => 18 [max_num_comment_pages] => 0 [is_single] => [is_preview] => [is_page] => [is_archive] => 1 [is_date] => [is_year] => [is_month] => [is_day] => [is_time] => [is_author] => [is_category] => [is_tag] => [is_tax] => [is_search] => [is_feed] => [is_comment_feed] => [is_trackback] => [is_home] => [is_privacy_policy] => [is_404] => [is_embed] => [is_paged] => [is_admin] => [is_attachment] => [is_singular] => [is_robots] => [is_favicon] => [is_posts_page] => [is_post_type_archive] => 1 [query_vars_hash:WP_Query:private] => d9bc513c3f236266e3e5e3d01edf15b8 [query_vars_changed:WP_Query:private] => 1 [thumbnails_cached] => 1 [allow_query_attachment_by_filename:protected] => [stopwords:WP_Query:private] => [compat_fields:WP_Query:private] => Array ( [0] => query_vars_hash [1] => query_vars_changed ) [compat_methods:WP_Query:private] => Array ( [0] => init_query_flags [1] => parse_tax_query ) )
