Monthly Archives: October 2016

Strawberry Basil Lassi

The Strawberry Basil Lassi

We’ve been showing this recipe at recent trade shows like Coffee Fest and the SCAA as more than a ‘try our syrups’ but as a ‘come and have a little snack to settle your tummy.’ Trade shows are so hard because most people are really hungry. So my thought was to serve a treat that would help people get through the day.

What makes this drink/treat so good is using fresh basil. Did you know you can blend it right into the syrup and let it infuse? I had the idea when I was cold brewing some coffee one day and I also had some basil, then I thought ‘why haven’t I cold brewed these together???’ Of course this is just called an infusion. For the basil I use a handful (the amount that comes in a small package from a grocery store) and let it infuse for 4-8 hours. Then I strain it (with this cocktail strainer if on the go) back off into the bottle, then write “Basil” on it.

You don’t want to blend the basil too fine, because then the herb wont be strained all the way and produce a little extra mouth feel. You only want the flavor of the basil, not the actual basil to be in the syrup. Here I blend just for a few seconds.

Creating the Strawberry Basil Lassi recipe, part 1

A video posted by Levi Andersen (@audio_cafe) on

Here is basically how I make the drink.

Strawberry Basil Lassi, part 2

A video posted by Levi Andersen (@audio_cafe) on

Pouring from different heights and also pouring faster or slower will produce different layers. You can always stir it up completely, but I like to have it layer like the very top photo.

A little before and after shot.

Adding herbs & blending together to infuse flavors 👌🏻 I've been using these in sodas & yogurt recipes lately

A photo posted by Levi Andersen (@audio_cafe) on

Another flavor that works is mango and mint.

Reversed Irish Coffee

This is my favorite recipe right now, this one is the most exciting to me.

 

Debuting the recipe here at Coffee Fest Anaheim on the last day of the trade show.

 

Reversed Irish Coffee Recipe:

  • 4 oz cold brew (concentrate)
  • 1 oz Jameson
  • Pour those into a pint glass filled with ice or chill in a freezer
  • Separately heat up to 150-160F
  • 2 oz half and half (or cream)
  • 1 oz DaVinci Gourmet Naturals Vanilla
  • Put these warmed ingredients into a small (small is essential) french press and agitate by plunging swiftly till textured
  • Pour chilled coffee and Jameson into a frozen 8 oz mug, straining the ice
  • Tilt the mug so the coffee is always near the lip/rim, then pour the warm cream on stop in the same fashion
  • Top with coffee grounds, serve

 

About the recipe, it was developed with the help of co-worker Jason Raines in 2015. We began working on it together for a “Guest Barista Night” I (LevI) was doing at Ben’s shop Rockford Roasting Co. We ended up not showing this recipe but showed the Strawberry Basil Lassi as the featured recipe instead.

This recipe is intended for a bar to use, in theory the bar could easily create this recipe by adding three tools to their setup:

  1. Cold brewer (I used the Toddy system)
  2. Kettle or way to quickly heat cream (I use an antique yellow one, but here is a suggestion that is easy to clean after use)
  3. Small french press (small is essential because this recipe uses just 3 oz of hot liquid, link)

Drink in action, notice the cold brew being sipped up and pulled from the bottom on the glass 👏🏼

A photo posted by Levi Andersen (@audio_cafe) on

 

ACP 057: Levi Gets Interviewed Pt. 3

Episode 3 of 3, the in park interview. Above is a short video of me making the Reversed Irish Coffee recipe (no booze).

Please enjoy this recipe and if you menu it or make it for a party

Reversed Irish Coffee Recipe:

  • 4 oz cold brew (concentrate)
  • 1 oz Jameson
  • Pour those into a pint glass filled with ice or chill in a freezer
  • Separately heat up to 150-160F
  • 2 oz half and half (or cream)
  • 1 oz DaVinci Gourmet Naturals Vanilla
  • Put these warmed ingredients into a small (small is essential) french press and agitate by plunging swiftly till textured
  • Pour chilled coffee and Jameson into a frozen 8 oz mug, straining the ice
  • Tilt the mug so the coffee is always near the lip/rim, then pour the warm cream on stop in the same fashion
  • Top with coffee grounds, serve

Show notes:

Time 1:10 – Levi talks about the Reversed Irish Coffee recipe, his new favorite coffee cocktail.
Time 4:40 – “Where is the industry going with beverage recipes, to mocktails?” Talk a little about bottomless portafilters and the MAVAM espresso machine. Also the DaVinci Gourmet Iced Coffee syrup was mentioned for restaurants that don’t have an espresso machine.
Time 5:40 – There is no new origin or ingredients on the market, like the past the stories that spice traders would make up to keep from finding their spices. Barista Meets Barman presentation at 2016 TOTC, you have just one machine and one area to make things for coffee. For a bar there may be multiple bar stations.
Time 7:10  “What I like about going to a cool cafe is that I know I’m going to get a beverage from someone who loves beverages.” Baristas are being more and more serious and well studied on their craft.
Time 7:30 – “How do we come up with an idea for a new syrup?” is asked and Levi talks about challenges with that.
Time 8:10 – Booze Milkshake recipes you say? I’m in but it really is work, even though it sounds like a total dream.
Time 8:25Peach Chipotle coffee recipes? Peach Chipotle White Mocha? Sprite-Asada recipe? How are you thinking about recipes with coffee in them, do you have to use a whole 1-2 oz shot or do you use just a little espresso in your recipes? Have you tried an Espresso Tonic with just a little (0.25 oz) espresso in it? What are you assuming incorrectly about approaching coffee recipes? Why don’t you pull all of your ingredients out and look at what you have?
Time 10:30 – EOFire.com question “If you woke tomorrow in the same world but you knew no one, what would you do?” has helped me come to new ideas. Look at what you can create when you forget all of your assumptions about hurdles. As the book title says, “The Obstacle is the Way”
Time 12:25 – Fruit Loop Frappe “It looks like a clown went to art school”
Time 13:25 – Why not try to do that crazy business idea? What are you doing to up your game as a barista? That is where I met great people like Laila Ghambari. One of my coffee epiphanies came from just different dosing of espresso weight then tasting the difference.
Time 15:55 – “Super Natural” natural opportunities in life that you can turn into learning or opportunities. Laila taught us all the basics. Caffe Ladro in Seattle used a head Coffee Trainer, a manager at each cafe, then also a Coffee Educator to each of the 11 locations so each location has the same coffee experience.
Time 18:30 – Coffee books with bizarre recipes, trying all the recipes was really fun. Gilligan’s Island Latte, Marzipan Latte, making fun drinks like that.
Time 19:40 – Using the perfect brown bananas. Bananas actually are an easy and great analogy for learning about flavor, green/yellow/brown banana. Red Velvet Mocha recipe.
Time 21:10 – Do the weird unexpected twists, such as using dynamic texture or dynamic temperatures together. Chia seeds can be hydrated with Oregon Chai liquid and made into a Chia Chai Soda, Chia Chai Aperol Spritz recipe (I said it was carbonated but I think I spoke incorrectly there oops!).
Time 26:10 – The big take away of look what you can add to these businesses, be scrappy on how to start out, an make sure you properly evaluate your talent.

ACP 056: Levi Gets Interviewed Pt. 2

Some of the highlights from this podcast will include:

  • People are the biggest thing in your business, the right people bring in all the best opportunities.
  • Levi talks a little about oatmeal coffee? Yum or no?
  • How do you convince people to work in one area over another, such as the register over the espresso machine? Conflicts disguised as opportunity, a conflict brings up a topic that clearly needs to be addressed.
  • What its like to start a cafe, get married, and go back to school all at the same time. It’s very hard but it can be done if you focus and have support. On the flip side having a cafe during a divorce, how do you turn this around.
  • What its like to work from 4:30A to 6:30P to get your cafe up and running on its feet? Its better to have a more time to work ON your business rather than always be working IN your business.
  • What its like to attend and speak at a CoffeeFest.com event 6 times per year.

 

 

I ate this recipe for a summer, depending on taste you can add in raisins, maple syrup, or DaVinci Gourmet Naturals Vanilla syrup to sweeten it up.

OATMEAL COFFEE RECIPE

30g Bob’s Red Mill – 7 Grain Hot Cereal
10g Viva Labs Organic Maca Powder
0.2g Wild Oats Marketplace Organic Cinnamon
7g Plentiful Planet Organic Raw Pumpkin Seed Kernals
30g Crunchy Peanut Butter
15g (3 Tbsp) Dandy Blend
10g Kirkland Signature Organic Coconut Oil
280g (10 fl oz) hot water

Blend together!

 

Thanks to the Dirty Moogs for the killer background music