Chicory is a common additive in Indian Coffee. A quick search in wikipedia reveals that it is usually 20-30% in coffee powder. Can coffee be made solely out of chicory? Does the chicory root contain caffeine or just the flavor profile of coffee?
Roasted chicory root (which is what you are adding to coffee) contains no caffeine.
What chicory does is add a nice, roasted flavor to coffee, which is desireable either for cultural reasons, or to offset the bitter flavor of over-roasted low-grade coffee beans. Originally, it was also added because it was much, much cheaper than coffee. That's not true anymore, even in India as far as I know.
Proper New Orleans or Vietnamese coffee also contains a lot of chicory.
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3
If I go to make coffee and find that the coffee is a little old, I'll sprinkle a little ground cinnamon in the grounds in the basket before brewing. I won't use enough cinnamon that you can actually taste it in the coffee, but it seems to cut the acidity and bitterness. Does anyone know why this works? Is there anything other than cinnamon I can do this with?
When I use a french press to brew coffee, there always is some small grounds with the coffee. I have adjust the grinder to make coarse grounds, but this does not help a lot. Can I remove these annoying grounds without a filter?
One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, you get a nice foam called "crema". However, if you pour hot water into a teapot and see foam, that's a sign of terrible tea and you should throw it out. Questions: what chemical reaction is taking place in each of the two cases (coffee and tea), and why does coffee get less foamy when it gets older whereas old tea gets more foamy?
I've recently gotten a Cafe Press for making my coffee, and I'm pretty bad with proportions. If I make too much and leave it sitting in the press with the grounds pressed to the bottom, does the coffee on top keep 'brewing'? Does it otherwise adversely affect the flavour? Does it affect the caffeine content?
I have seen people claim that putting salt in coffee enhances the flavour or removes bitterness. Example. Does this really work? If it does, how does it work? Is there something chemical going on, or is it just a trick of the taste-buds?
don't have a coffee machine. I will condense my questions: Do I need to roast the beans? If so, how? Will a pan on the stove do? How can I grind the coffee beans without a coffee grinder? Can a regular grinder work and how fine does it have to be(perhaps how long in seconds)? Is it made into cold or hot coffee? If cold then how much ice? Can I make it in a regular mixer? Does it include milk? If so, how much milk? Can I brew the coffee in a regular pan on fire? I really want to do it correctly but I can't figure out how. If you can help, I would greatly appreciate it. Thanks! And I
Possible Duplicate: How can I grind coffee without a coffee grinder? I like my coffee super-fine. I've had some luck with using regular coffee grinders and running it for a long time, but I'd like to explore (possibly manual) alternatives. There are 2 reasons I want to try the manual alternative: 1) Electric coffee grinders are extremely noisy. This makes it kind of impractical to grind coffee at odd hours (which I love to do) 2) My electric coffee grinder seems to be wearing pretty fast. I tried the Kyocera "Hario Skerton" grinder which was eah. It's a bit fragile
I am interested in the caffeine content in various coffees. Will day-old coffee have much less caffeine? I am refering to espresso drinks such as the Starbucks Americano or the drip coffees also available there. Does refrigeration make much difference to the half-life? What about re-heating? How about instant? I have seen charts comparing caffeine content in various fresh coffees but not instant. What is the typical caffeine content of instant coffee? What is the half-life of caffeine in instant coffee on the shelf as a room temperature solid?