Coffee Nerd: How to Have Your Coffee and Drink It Too by Ruth Brown

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By Ruth Brown

Espresso hasn't ever been better—or cooler!

Ever ask yourself what is going into making the ideal cup of espresso? There's extra to it than you think that, and a brand new breed of espresso nerds has reworked the inexpensive, gritty sludge your mom and dad drink into the good meals development round, with an obsessive dedication to sourcing, roasting, and guidance that has taken the drink to scrumptious new heights.

Coffee Nerd info the background in the back of the beans and is helping you navigate the intriguing and infrequently intimidating new wave of espresso. From discovering vague jap brewing apparatus to recipes and methods for brewing outstanding espresso at domestic, you'll raise your geek cred—and find a complete new international of espresso possibilities.

Whether you're looking to refine your French-press recipe or simply can't live on a morning and not using a hand made latte, this e-book is bound to stimulate you as you pore over the artwork of getting ready a really tender cup of espresso.

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Additional info for Coffee Nerd: How to Have Your Coffee and Drink It Too

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MAKES 4 SERVINGS 1 tablespoon extra-virgin olive oil % ounce (dry weight) jarred black truffles (about 2 small), drained, finely chopped or grated 1 large clove garlic, finely chopped 1/2 teaspoon fresh lemon juice or to taste Salt and freshly ground black pepper, to taste Spoon 2 to 3 teaspoons evenly over each piece of bread and serve at room temperature. About 8 (¥2"inch-thick) slices baguette or 4 (¥2"inch-thick) slices Italian bread or Advance Preparation The topping can be covered and refrigerated for up to one day.

Advance Preparation The cooled olives can be covered and refrigerated for up to three days. Bring to room temperature before serving. PER SERVING Calories 98 • Protein 19 • Total Fat 9g • Saturated Fat 19 • Cholesterol Omg • Carbohydrate 5g • Dietary Fiber og • Sodium 399mg 2 large cloves garlic, chopped 1 teaspoon Dijon mustard 'I:z teaspoon herbes de Provence or 'I:z teaspoon dried rosemary Freshly ground black pepper Toasted baguette rounds ~ Combine the olives, capers, oil, brandy (if using), garlic, mustard, herbes de Provence, and pepper to taste in a food processor fitted with the metal blade or in a blender.

It also makes a delicious side dish or first course tossed with couscous or rice. MAKES 6 TO 8 SERVINGS Cook's Tip Peeling Pearl Onions For easy peeling, drop % pound pearl onions, peeled (see Cook's Tip opposite) the onions in boiling water for 2 to 3 minutes, depending upon size. Drain and rinse under 4 medium carrots (about % pound), peeled, cold running water. Cut the root ends, then cut crosswise into %-inch-thick slices squeeze each onion gently toward the root end 2 (about 6-ounce) zucchini, unpeeled, cut until the onion slips out.

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