Toasted Almond Frappuccino

I confess: I am a fan of foo-foo drinks. I love those sweet and fruity flavors—Harvey Wallbanger, Sloe Gin Fizz, Piña Colada, Fuzzy Navel, White Russian, Whiskey Sour, Margarita, Tequila Sunrise—I've loved 'em all. I do have certain standards, however: NO FROZEN DRINKS. I mean, one has to draw the line somewhere.

Among my recent favorites has been the Toasted Almond, a blend of Amaretto, Coffee Liqueur, and cream, in roughly equal parts, though mix recipes vary. I admit, I like it more for the almond and coffee flavors, and I find even the mild bite from the alcohol to be distracting. The truth is, I'm not a big fan of the taste of alcohol, so sue me.  I've even tried duplicating the drink using alcoholic-free syrups, but the flavor just isn't the same.

Then, the other day, I was reaching into my fridge for a single-serving bottle of Frappuccino, when I happened to spot my liqueur stash on the fridge’s door shelf. And I had an “A-ha!” experience

Opening the frap, I took a couple swallows to free up some space. Next, I added two ounces of Amaretto and one ounce of Coffee Liqueur. I snugged the cap back on the frap and shook it, to mix. And then … Mmm. Not bad. Good flavor, barely noticeable bite. A Toasted Almond Frappuccino.

So, there it is, yet another way to imbibe, an important skill set to hone, in this age of isolation.

;^)

Coffee Press—A superior coffee experience?

A 34 ounce '8-cup' coffee press.

Apparently, 4-ounce cups are    

the industry norm.

TRIGGER WARNING: Several suggestions in this recipe are likely to offend those who consider themselves epicures, connoisseurs, gourmets, gour-mands, or gastronomes of the roasted coffee bean. Frankly, my dear, I don't give a hoot.

The Coffee Press is sometimes known as a French press, a press pot, a coffee plunger, and some other la-di-dah names, mostly pronounced with resonating nasal sinuses, uvula-trilling Rs, and lots of lazily silent consonants, n'est-ce pas?

Pot with fresh coffee grounds.

A coffee press consists of three parts. The largest part is the pot, itself, (Part #1), pictured on the right with some coarsely-ground coffee at the bottom. Most pots are made from aluminum, steel, or borosilicate glass, a glass with a high tolerance for temperature changes.

A typical plunger, sans lid.

Next is (Part #2) the plunger, an example of which is in the photo on the left. The plunger is usually an assembly of one or more layers of fine metal mesh in a supportive frame, mounted on one end of a metal rod. The rod extends through (Part #3) the lid.

NOTE: The lid (Part #3) is not shown here, though it's typically mounted on the shaft, above the plunger filter screen.

One consequence of using a metal mesh as a filter is that pressed coffee will usually not be as clear as paper-filtered coffee. This is a consequence of a different approach to coffee brewing, not a defect. The whole reason to use a coffee press is for the resulting full flavor. That flavor comes with a small amount of miniscule particulate. Not to worry, it's not Cowboy Coffee. You won't even notice it when you're sipping the rich brew.

Even so, a course grind, or even a regular grind (as are most commercial brands), is necessary, because a fine grind will allow excessive amounts of granular coffee to pass through the mesh. leading to a "muddy" taste.

A press pot is simple to use, though the process has some finicky parts, Simply put:

1. Add fresh ground coffee* to the empty pot.

2. Pour in hot water.

3. Replace the plunger & lid.

4. Allow the coffee to steep a few minutes.

5. Push down the plunger.

6. Pour the coffee.

*Comparable to the amount you'd use in a drip maker or a percolator.

What it's all about.

All that being said, the finicky parts arise in questions of the temperature of the hot water, how long to let it steep, the water itself, the coffee brand, the coarseness of the grind, and maybe what kind of hat you're wearing. In these considerations, I am not a dogmatist. Nor am I a catmatist.

Here's how I make my coffee.*

ADVISORY I make a coffee concentrate which I dilute prior to service.

* NOTE: This method has been updated in the March 27, 2024 entry, Coffee: A New Brew Review

Ingredients

- Tapwater ("Oh, no! Surely not tapwater?") Yes, tapwater. Get over it. My tapwater is fairly neutral; some aren't.

- Ground Coffee, I use McCafé Premium Medium Roast

- Salt, a half pinch, or six shakes of my stingy shaker.

I make my coffee concentrate in batches, which I keep in tightly-closed containers in the refrigerator. I am going to link the equipment and coffee I use to their pages on Amazon:

Bodum Brazil French Press Coffee Maker, 51 Ounce/1.5 Liter

McCafé Premium Medium Roast Ground Coffee

Cafe Du Monde Coffee with Chicory

Marathon Dual Timer
Amazon Basics Stainless Steel Digital Kitchen Scale
Acu-Rite 00660 Meat Thermometer This is the 00680 model

GDEALER DT09 Waterproof Digital Instant Read Thermometer

Reston Lloyd Enamel 2 Quart Teakettle Non-Whistling

Peppermill and Salt Shaker Set

My accomplices.

Concentrate Preparation

● Weigh 100 gram portion of coffee, place in press pot. Sometimes, I mix in a portion of the chicory coffee, anywhere from 4:1 to 1:1, as part of the 100 gram total.

● Add half pinch/six shakes of salt. Salt reduces bitterness.

● Heat water to 190ᴼF/88ᴼC. I've experimented with temps from 175ᴼF to 200ᴼF. Most sources recommend 200ᴼF to 210ᴼF, but I prefer 190ᴼF/88ᴼC for best flavor without harsh notes.

● Add water to coffee, stirring coffee with wooden implement to assure grounds are blended into water. I fill to about one inch from the top, leaving enough room to insert plunger and lid.

● Cover with plunger and lid. Do not depress the plunger.

● Steep for four minutes. Again, I've experimented with longer and shorter times. Most sources recommend five minutes.

● At four minutes, slowly depress plunger to the bottom of the pot. This action percolates the water through the grounds as a final flavor extraction, so don't rush it. Sometimes the plunger meets resistance, as the grounds clog the filter. A short up-and-down movement usually eases the strain.

● Immediately decant, keeping the plunger depressed.

● Store excess in the refrigerator. i make about a gallon of this concentrate at a time.

Preparing coffee from concentrate

I use the above concentrate in a 1:2 mix with water, for example, 4 ounces coffee concentrate to 8 ounces cold tapwater. The coffee can be mixed stronger or weaker, according to taste.

- Prior to every use, shake the concentrate vigorously for several seconds to re-oxygenate it, which restores a fresh taste.

- Reheat in microwave to between 140ᴼ/60ᴼC and 160ᴼF/71ᴼC. Do not boil; boiling makes the coffee taste stale.

Comment

Yeah, this is a very fussy way to make coffee, but I've seen worse on YouTube. However, by making large batches of concentrate, I only have to make a batch every week or two, depending on my consumption, and I really enjoy how this coffee comes out. I credit the McCafe Medium Roast, supposedly the roast they use at McDonalds restaurants, for much of my satisfaction, but I credit the method with a near portion.

;^)