Q. Why do they call it a “coffee cake” when there’s no coffee in it?
A. Although a few early java cake recipes in reality called forcoffeeas an factor , the full term " coffee cake " by and large bring up to a type of simple , usually unfrosted cake that is an musical accompaniment to chocolate , rather than a patty that contain burnt umber .
Coffee cake is something you would serve at breakfast or at an cozy affair such as a gathering of friend over burnt umber , as match to a fancier , gooey , layered , replete , and frosted cake that would be suffice as a more conventional dessert .
By the time coffee bean was introduce to Europe in the 1600s , Germans , Dutch , and Scandinavians were already make out for their sweet breads , and the first coffee cakes were more like bread than cake , brimming with yield , nuts , and spices such as cinnamon and nutmeg .
Immigrants from those countries brought their recipes for these bread - alike cakes to America . finally , American coffee cake recipes evolved to includecream cheese , dark emollient , deep brown , and other flavorings .
German women brought to America the concept of thekaffeeklatsch , a intermission in the day to adjoin for some coffee , a honeyed , and a little small talk , says Evan Jones inAmerican Food : The Gastronomic Story(Random House , 1992 ) . But , Jones writes , the Scandinavians were probably more responsible than anyone else for constitute the idea of the American coffee break that featured sweet , since so many of their simple pastries were call coffee berry dough , coffee patty , coffee tree rings , and so on .
Coffee cake recipes made their way into American cookbook by the late 1800s ; some even listed coffee bean as an ingredient . Today , coffee berry cake rarely check coffee . Most are simple , one - flavored cakes that have yield , spice ,
or nuts , and feature a streusel or simple-minded glaze exceed , if any .
Streusel , by the way , is German for " pitter-patter " or " strew " and refers to the popular crumbly topping of butter , flour , sugar , spices , and sometimes oats or nuts , that is sprinkled over java patty hitter before it is baked .
Q. What is the best way to store coffee? Should coffee be kept in the refrigerator, the freezer, or on the shelf?
A. After some preliminary research on this issue , we can say only that it seems to depend on your single penchant .
Coffee expert seem to agree on one matter : To get the very best flavor from coffee , you should buy flat coat burnt umber and coffee berry beans in small amounts , keep them stored tightly at or cool than elbow room temperature , and use them speedily .
As for refrigerate and freeze , the expert dissent . Most advise against refrigerating coffee tree because it can take on odors from other foods , affecting the taste of your final cup . Also , icebox temperatures cause condensation in nutrient , which also can exchange the taste .
Those who advise against immobilize coffee say it ’s because condensing can enter the coffee , freeze , and mold ice crystals that penetrate the reason or bean and get deterioration and change in spirit .
Some caution that just the act of freezing or drastically convert the temperature of the deep brown can do deterioration . Those who see nothing incorrect with freezing coffee advise salt away it in the original container or wrapper , perhaps localize it in a resealable plastic suitcase before freeze .
Experts do be given to agree on one thing , though : If you do keep your burnt umber in the Deepfreeze , remove only as much coffee as you will use , and return the rest to the Deepfreeze straightaway ; do n’t allow frozen coffee to melt and then refreeze , because that contributes to worsening .
Having said all of that , however , we involve to add that at least one coffee producer claims that , while he can rise scientifically that deep brown degrades in the deep-freeze , he acknowledges that the penchant difference is plausibly unperceivable to the consumer . So perhaps the best affair to do is experimentation : Store chocolate in airtight containers , in the electric refrigerator , Deepfreeze and on the shelf for a week or so . Then taste and liken .
Q. Do you have any simple tips for adding flavor to coffee with something other than the basic cream and sugar?
A. It ’s soft to pick up up your after - dinner coffee . For a not bad Modern tasting champion , only stir in the following , singly or in compounding :
