German Coffee: The Perfect Spring Respite!

One of our close friends traveled to Frankfurt over the New Year and he was blown away by this one old rustic local coffee café called Wacker’s Kaffee, which is one of the most famous coffee roasters in Frankfurt and the neighboring cities. Invigorated by the aroma, pumped up by the caffeine, and pleasantly at peace with the rustic ambiance he was kind enough to get us a packet of freshly roasted German coffee. And true to their promise: Wacker’s Kaffee: Stets Frisch Geröstet, which means ‘always freshly roasted’ indeed the coffee beans culminate into one of the most revitalizing brews that we have ever had. The perfect way to describe it is the German coffee cup is a spring-like refreshing!

Although Wacker’s Kaffee has a plethora of coffee options that span the entire globe, we have the ‘Main coffee - Frankfurt organic fair mix’. This is their main coffee, and it’s a blend of Arabica beans from South and Central America. Specifically, Wacker’s Kaffee has its own roastery, and these are medium roasted to give out a balanced acidity and pleasant aroma. Unlike the Cuban Coffee we covered in our first blogpost, you can expect this coffee to be less strong, and more on the refreshing side.

Brewing with the Moka Pot: A Steam Driven Filtration!

Moka pot is a combination of steam generator, a fine sieve, and an aesthetic pitcher, all finely machined from high-quality aluminum. Traditionally, this contraption was the brainchild of an Italian inventor and has ever since has become commonplace in cafés on cobblestone alleys to concrete roads in Europe. But what caught our nerdy attention is how elegantly steam filters the fine to result in a rich, frothed strong coffee extract. We think it is worthwhile to explain the working and method of use for the Moka pot to completely appreciate the simplicity and aesthetics of this contraption.

• You can see in the pictures below that the Moka Pot has three sections viz., a lower water container, a fine sieve, and a pitcher with an outlet for the oozing fresh coffee.

• Fill the lower container with warm water till the pressure release valve. Do not fill above the pressure release valve as this is a safety feature to preclude from the event of steam bursting.

• Put the coffee on the sieve and fill it to the brim. Do not pack it as it will block the sieve, just gently fill it. Generally, a small Moka pot will fit ~ 5 grams of coffee, which is enough for making 1 shot of espresso.

• Then tighten the pitcher on the sieve and place it on a stove-top on medium heat for 5 minutes.

• As the flame heats the water in the lower container, it generates steam at ~ 120 C and 2 bars of pressure.

• This steam is propelled through the sieve, and along the way it carries fine particles of the coffee along with it, and finally exits from the top of the outlet as shown in the video below.

After you pour the concentrated extract into an espresso cup you will be hit by the strong earthy aroma, and can see the dark espresso shot (even though it’s not technically correct, let's call it a shot of espresso as of now) *.

• There is a schematic illustration from Wikipedia for better understand, also this superb YouTube video by James Hoffman and Grant Crilly sums it up well.

The Verdict: Macchiato wins over Cappuccino!

Once you make the espresso buzzing with that stark flavor then you can either (a) have it directly, or (b) mix it with steamed milk to make a cappuccino, or (c) our favorite, add a dollop of milk to make a Macchiato. Honestly, having the pure expresso shot without any dilution might be too strong for most of the folks starting on their coffee journey. We personally, given the rush-hour and imperative need of a morning-caffeine kick would have the pure espresso shot when either of us is running to our respective offices. That being said since this March is the month of refreshing springtime, the time of slow evasion from the harsh winter, and the transition to the warmth and vitality of the summer, the German Macchiato is the perfect companion for this experience.

Now, you might be wondering is macchiato the same as café mocha from Starbucks? or what is different between macchiato and cappuccino? We will briefly answer this question and Yayyyy! you have learned something new today.

• Cappuccino is generally made with one shot of espresso and 3-4 parts of steamed milk along with the milk froth.

• Macchiato is made simply by adding a dollop (1-2 parts of full thick milk) into a shot of espresso.

Generally, if the coffee is very strong (like Cuban for example) then a cappuccino with its rich frothy texture is an ideal choice. However, in our experience, the cappuccino made with German coffee becomes too mild and unfortunately precludes the cup with that caffeine-sharpness. On the contrary, since the macchiato has only an ounce of steamed/warm milk to it, the cup retains the strength of the espresso shot and yet does not taste too harsh/bitter. Furthermore, if you remember the thick rich earthy texture (devoid of any milk) of the Greek coffee, then you can realize that German coffee is slender even if it has a dollop of milk.

Coffee and Liquor: German kaffee Schnapps!

Unlike Cuban coffee, German coffee is not as strong at caffeine and the kick. So, it can also be used with specialized flavored liquors to make coffee-flavored cocktails. These liquors usually have sharp flavors and so having a profoundly flavored coffee would create a competition between the two on flavors and we do not want that. This is the prima regola in amalgamating flavors: out of all the mixed flavors, one should be the sharp and commanding one, while all the others should be supporting/subordinate while being blunt on their own. In this case, the German coffee is the blunt and supporting flavors, it establishes only a hint of its flavor while accentuating the liquor flavor.

Schnapps is a German beverage that consists of different forms ranging from fruit brandies, herbal infused liquors, and flavored liquors (peppermint for instance). The word schnapps has been derived from the parent German word Schnappen that means ‘snap’, referring to drinking the liquor in a ‘snap’, or quickly from a shot glass. Although Schnapps was invented in Germany, it is also consumed in large quantities in Hungary, Denmark, and Austria. For this experiment, we tried the peppermint schnapps. The peppermint flavor is an American flavor innovation and is not found in Europe as much as in the US. It is a clear, intense mint-flavored distilled spirit, very less sweet, and tastes literal like having a leaf of mint. The reason for choosing this flavor was the arrival of spring. This blog was for the month of March and the spring season is just starting here in Texas. Spring is symbolic of freshness, mint in our case.

For the café peppermint schnapps, we first prepared one portion of espresso in the Moka pot, then added a dollop of milk, and half a portion of peppermint schnapps (we also checked if the liquor causes any curdling of milk, but it did not and so we could mix the liquor with milky coffee) and finished it with a dollop of foam just for aesthetics. The three liquids formed a stable emulsion, the whole milk provided the creaminess, the German coffee provided its subtle flavor while peppermint Schnapps made its commanding presence felt with a sharp freshness. It was a fusion of flavors that we had never tried before, and they worked well together. The peppermint schnapps is not an expensive liquor, widely available in liquor stores and so its quite convenient for anyone to make a café-peppermint schnapps at home. It is a must-try beverage and we liked it as much as the classic Irish cream coffee.

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Bake of the month: Kirschwasser-rich German Black forest Gateau Cake!

The classic German dessert cake is a celebration of the cherry liquor, namely Schwarzwälder Kirsch (a flavored distilled liquor extracted from sour cherries from the Black Forest mountain range of southwestern Germany). The typical chocolate sponge cake is soaked in the cherry liquor and is also decorated with pieces of sliced cherries. As we mentioned previously, using a sharp flavor with a blunt flavor is the prima regola in amalgamating flavors. Naturally, this age-old fact was known to the Germans centuries ago, and hence they came up with this dessert that manifests mild sweet chocolate flavors with the sharp cherry flavor. The fruit gets its distinct sourness because of its specific sour variant that is different from sweet cherries. It’s the acidity of these cherries that are used to provide the sharpness of flavor.

The classic cake recipe uses thick whipped cream layers instead of buttercream or meringue frosting. Buttercream and meringue can sustain and support stacked layers of sponges while being delicate and light. However, whipped cream is not robust enough mechanically and cannot tolerate sponge layers. Hence, to counter this, the cake contains half-cut cherries within the whipped cream layer to provide mechanical support to sponge layers. The science remains the same as composite materials such as steel-reinforced concrete, wherein strong steel bars and beams are placed in the weak concrete matrix to increase ultimate tensile strengths and rigidity of the overall composite matrix. Similarly, the cherries within the whipped cream aid in managing to hold the stacked sponge layers as well as provide their slightly sour taste in every bite. We followed the recipe from Sally’s baking addiction webpage and can be found here and the corresponding video here. We are briefly mentioning the major steps here:

• Preheating the oven to 350 F, grease two 9-inch cake pans, and line with parchment papers.

• The chocolate sponge:

• Whisk the dry ingredients in a bowl: all-purpose flour, cocoa powder, brown sugar, baking soda, baking powder, salt, and instant coffee powder (any chocolate cake should be added with espresso powder and coffee liquid to enhance the chocolate flavor).

• In a separate bowl, whisk the wet ingredients together: oil, eggs, buttermilk (it’s prepared with milk and vinegar and the recipe for quick home-made buttermilk can be found here), vanilla essence using a hand-mixer to obtain a homogenous mixture.

• Pour the dry ingredients into the wet ingredients in parts (adding the total dry mixture in 4-5 additions). Add hot coffee to bring everything together, it is like a solvent that homogenizes the system as well as enhances the chocolate flavor.

• Beat this together until the cake batter is uniform and combined completely, there should be no lumps.

• Divide the batter evenly into two cake pans and bake it for 25 minutes at 350F. Insert a toothpick after this time and if it comes out smoothly, the sponges are done. Let them stand in the oven for 5 mins and then cool them on a wire rack for 30 mins.

• It is extremely important to cool the sponges completely or else they can melt the cold whipped cream that we are going to frost the cake with, and it will be a total mess.

• Trim any extra bits of the cake so that you have a stable and identical circle of sponges.

• We bought commercial whipped cream because of time constraints however it can also be made at home by whisking together sugar, heavy cream, vanilla extract.

• Chocolate ganache: You can make it at home by heating together chocolate and heavy cream. Here is a highly satisfying time-lapse of melting 90% dark chocolate to make chocolate ganache!

Cut sour cherries into half and keep them aside.

• Assembling the cake:

• Take one sponge, add about 60 ml of cherry liquor to it and ensure that all of it is soaked into the cake.

• Spread about a 0.5 cm layer of chocolate ganache.

• Spread whipped cream on it with about ½ of an inch thickness of cream.

• Place the half-cut cherries evenly through the whipped cream.

• Place the other circle of sponge and repeat the same (soaking with cherry liquor, spreading chocolate ganache and whipped cream on top).

• Again, place the half-cut cherries on the top layer of whipped cream (this one is for decoration and the aesthetic look of the cake)

• Refrigerate the cake for a few hours so that the cream becomes firm and sets.

The classic Schwarzwälder Kirschtorte is ready and when you cut a slice, the distinct layers of sponge, ganache, whipped cream, and cherries are visible, that’s what makes it beautiful. The cherries placed into the whipped cream (more like reinforcing the whipped cream) were able to support the sponge layers and inhibited the layers from sliding and collapsing. The chocolate cake was decadent, and the added coffee accentuated the chocolate flavor. The whipped cream provided creaminess and some more blunt sweetness to the cake. The Kirschwasser cherry liquor had one hell of a flavor, it was just amazing to drink it on its own, let alone be used in the cake. The cherry liquor provided adultness to the cake and quite an alcoholic kick in every bite. The liquor along with pitted cherries produced a pronounced sharpness to the cake that was cutting the sweetness and overall ended up giving an incredible flavor to the gateau. It was an experience worth experiencing, making the black forest gateau from scratch. Making this cake requires time and patience, but I must say the final product is worth all the efforts and it is recommended to try it at least once at home. After a month full of submissions and research work, the Schwarzwälder Kirschtorte rekindled and bolstered our love of baking. We would like to thank our friend Debopamaa Debnath for all her help during this baking experience!

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Book of the month: Name of the Wind by Patrick Rothfuss!

After reading and listening to Lord of the Rings (LOTR), one of the greatest fantasy books of all time, we googled ‘the best fantasy books, and after LOTR the second title was ‘Name of the Wind’. Most of you might not know about this masterpiece, and that is great because now you do! This is the first installment of a three-part series (The Kingkiller Chronicle), which tells the life story of Kvothe, a legendary sorcerer and warrior.

‘Name of the Wind’ enumerates the tumultuous and arduous journey of Kvothe from the jaws of death and poverty to the awesome realization of his sorcery powers via a detour of romantic vicissitudes. Kvothe’s parents, who are a part of a troupe of traveling artists/musicians/dancers get killed by sinister people, most probably proponents of a darker force, and he is left begging on the streets with the realization that his only hope for survival is to get into the sorcery university and become a master. The rest of the book is a detailed elaboration of Kvothe’s journey through different physics/chemistry/sorcery courses and practical labs where they teach you magic! (yes, yes, just like Harvard Hogwarts!). A majority of the book also entails Kvothe’s skirmishes with outlaws, demonic creatures, and an elusive lover. Any of you, who is an undergrad or have graduated would surely relate and get attached to this extraordinary story of an ordinary impoverished boy through an unfair world (pretty much like ours!). Lastly, the anecdotes of hazing, punishments, sparks of romance, and the concomitant mischief will make you truly indulge in an exercise of reminiscence while sipping that fresh cup of German coffee.

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Extra: What happens if we reuse the coffee in the Moka Pot?

Usually, people prefer 2 cups of coffee a day, once in the morning before work and once in the evening typically. Sometimes coffees are quite expensive and might need significant quantities every time we make them, and hence from this money onwards, we decided to determine the 2nd extract taste of the coffee and compare it with the first press one. By this, we intend to determine if the coffee retains its flavors over multiple extracts or is it good for single use. We saw that the first extract expresso of the German coffee in the Moka pot was quite strong (not as much as Cuban coffee, but still) and is recommended to accompany with milk (into a cappuccino or macchiato) for anyone who does not prefer the strong and dark coffee flavor. After this, we let the Moka pot cool down for a bit and decided to carry out another run of extraction using the same previously used coffee & the same quantity of water in the pot.

The second extract was significantly mellow, felt dilute (very similar to a drip coffee machine (DCM) americano coffee). However, it still provided 30-40% of the initial caffeine kick. From this we determined that the first extract of this German coffee was spot on for a morning pre-work, a start-of-the-day beverage that literally wakes you up with the caffeine and the second extract was suitable as an evening coffee which is enjoyed for its taste that accompanies the gentle caffeine push. We also understood that we do not need extra coffee to make the evening coffee. The morning residue can be stored in the Moka pot holding container itself and can be re-used in the evening, we are saving substantial amounts of coffee by this. This is because we anyways do not need extensively strong espresso coffees in the evening. After all, it would certainly hamper our sleep cycles because of the residence time of caffeine in our bodies.