Cooking features
Coffee based on thickened sugar, the aroma of which contains sweet caramel notes, is called Kon Pana .
When cooked correctly, its aftertaste will be not only sugary, but also slightly bitter. The main ingredient is Robusta or Arabica beans. The smell and taste of the finished drink depend on their quality.
To brew Kon Pan, do not skimp on coffee beans. It is also not recommended to use a soluble product instead of a ground one.
- You can make hot chocolate or caramel cappuccino, the main thing is not to overcook the beans on the fire. Then the drink will taste burnt.
- Pay special attention to the process of caramelization of granulated sugar. This ingredient does not need to be overheated. It is important to turn the solid sweetness into syrup.
- To avoid violating the caramel preparation technology, regularly shake the pot in which you cook it. According to the classic recipe, you need to add a little mineral water to the container for frying granulated sugar.
- It is not advisable to use a coffee grinder instead of a Turk, since this device will not allow you to preserve the maximum amount of aromatic properties of the beans.
- You can make salted caramel if you wish. To do this, you need to dilute the sugar with salt. Further technology is similar.
But regardless of the taste of the coffee base, do not bring the liquid to a boil while brewing, as this will ruin the taste of the finished drink.
Types of caramel
The presence of a sugar substance in the composition determines the type of caramel, which can be made from sucrose, glucose, or maltose.
Based on taste, the delicacy can be liqueur, chocolate, berry or fruit. They make medicinal caramels and lollipops with added vitamins.
Based on consistency, there is a distinction between hard and soft caramel and sauce based on the ingredient. Below is a little more detail about each of the conditions.
Hard caramel
This type, also called pouring, is used for making sweets and lollipops, montpensiers. You can’t do without this ingredient when creating grilled meats.
When hardened, the candy caramel becomes like glass in its finished state. Working with caramel requires extraordinary skill: if the composition hardens (and this happens very quickly), refinement is no longer possible.
It is not difficult to make “cockerels” and “bunnies” on sticks from pouring caramel at home, having the appropriate shapes. You can delight your guests by coating pieces of fruit and berries with caramel.
By adding nuts to the mixture and passing it through a blender, you get praline, which is appropriate in recipes for cakes or creams. The pouring composition is applicable in the manufacture of caramel decor for decorating confectionery products.
And this is how caramel candies with a pattern on the cut are made:
Soft caramel
By changing the proportions of the components that make up the mass, a plastic caramel is obtained, from which you can sculpt various figures without burning your fingers when the composition cools.
Multi-colored soft satin caramel is made using food coloring. The ingredient is added to cakes and pastries; it can serve as a food additive. If cream is present in the recipe, toffee caramels are obtained.
Preparation of this type of caramel on an industrial scale involves the use of a filling with a moisture content of 32-35%. The softness of the consistency is maintained due to the penetration of moisture into the caramel mass during storage of sweets.
Soft caramel is an excellent layering option for a cake. In terms of fluidity, the French season croissants, toast, and pancakes with a composition close to honey.
Caramel sauce
An amber product with a rich sweet caramel taste belongs to the group of dessert sauces. Freshly prepared liquid caramel is similar in fluidity to condensed milk, and when in the refrigerator, it acquires the consistency of boiled condensed milk.
It is an excellent addition to ice cream desserts, pies and buns. A couple of spoons of caramel sauce can turn yogurt into an extraordinary treat. Oatmeal seasoned with it becomes a dish that is both tasty and healthy.
Caramel coffee in Turkish
To get to know Kon Pan, we recommend cooking it according to the traditional recipe. If you like the taste, next time add spices and other ingredients.
To make coffee with caramel flavor, you need to take:
- Arabica or Robusta beans;
- sugar;
- cream (optional);
- mineral water.
Step by step recipe:
- Use a coffee grinder to turn the beans into dust. To brew 1 cup of drink, you need to take 1 spoon of raw materials.
- Place granulated sugar on the bottom of the Turk. It needs to be heated over a fire, shaking constantly. When the ingredient turns into syrup, remove the container from the stove and add ground grains to it.
- Then pour in mineral water. Return the Turk to the fire.
- As soon as a lush yellowish foam appears, remove it from the stove. Wait until the mass returns to its original state and repeat the manipulation.
- After turning off the heat, leave the Kon Pan for 2-3 minutes and then pour into cups.
Do not overheat the sweetness, otherwise the drink will have a burnt taste.
How to make caramel to add to coffee at home
Everything is quite simple, the only thing is that it’s a little difficult to cook for one serving, except perhaps in a Turkish pot, and then cook it in it. Typically, the ingredients in the recipe make about a cup of sauce, which can be stored in the refrigerator and used later by heating in the microwave or simply tossing into a hot Americano.
Ingredients
- 1 cup granulated sugar;
- 60 ml water;
- 2 tablespoons butter;
- 150 ml heavy cream;
- Vanilla or cinnamon optional;
- A level spoon of salt is for lovers of a salty taste.
Place the sugar in a heavy-bottomed saucepan and add water until all the sugar is wet. Cook over low heat until all the granulated sugar has melted and becomes transparent. Turn up the heat a little higher and heat until the liquid turns a light honey color. Remove the pan from the heat, add the cream and butter (and spices and salt if desired), stir until thoroughly combined. Let cool slightly and pour into a container.
The mixture will initially be liquid, but as it hardens it will thicken. Try heating it and making it more liquid in the microwave or in a water bath. If it doesn’t work, transfer it to a saucepan, add a little water and cream, and boil again.
With added chocolate
Before you start brewing the drink, keep in mind that it is very high in calories. People watching their weight are often not recommended to drink it.
Components:
- strong espresso.
- mineral water;
- melted chocolate;
- granulated sugar;
Coffee with a caramel taste and the smell of chocolate has long been loved by women with a sweet tooth. Step-by-step method for preparing it:
- Pour sugar into the Turk to thicken when heated. Once it turns dark yellow, remove the container from the stove.
- Add mineral water and pre-melted chocolate.
- Stir the mixture. Put the Turk back on low heat. Bring the drink to a boil.
- Without waiting for it to cool, pour into cups. Enjoy the pleasant taste.
Cinnamon
The taste of the invigorating product depends on the degree of roasting of the sweetness that is included in its composition. If it has acquired a dark brown tint, then the coffee will be bitter; if it is slightly golden, it will have a nutty aftertaste.
It's very easy to prepare. For this you will need:
- ground Arabica beans;
- cinnamon stick;
- mineral water;
- sugar.
Recipe:
- First you need to caramelize the main sweetness. To do this, melt it over low heat.
- As soon as the sugar becomes liquid, pour ground coffee beans into the Turk and stir its contents.
- Place the cinnamon shelf in the container. This must be done before the drink boils so that the spice shares its aromatic properties with it.
- Remove it from the stove after a fluffy creamy foam begins to form. The Turk returns to the fire after it has completely settled.
- Repeat the manipulation twice.
- Leave for a couple of minutes before pouring into cups.
Salted caramel latte - a gourmet's feast
Salted Caramel Latte is still a new product in many coffee shops. Progressive baristas have been preparing this drink for a couple of years, while beginners are still perfecting their recipes.
The name is a complete provocation. It attracts desperate lovers of experiments, coffee extremes and pioneers. These coffee shop regulars were the first to embrace the Chemex and pour-over. Now their path lies... to Brittany.
With whipped cream
This drink will appeal to lovers of dairy products. Although invigorating coffee with pleasant creamy notes will not leave anyone indifferent.
Ingredients:
- ground robusta beans;
- mineral water;
- vanilla sugar;
- ground cinnamon;
- nutmeg;
- granulated sugar (to taste);
- heavy cream.
Step-by-step cooking method:
- Caramel coffee is brewed in a Turk. To do this, add sugar and spices to the bottom. Place the container on low heat.
- Prepare espresso any way you like. Pour it into the Turk after turning the sugar into syrup. Stir its contents all the time.
- As soon as foam appears, add some mineral water to the container.
- Spill the coffee. Add heavy cream to each cup.
To decorate the drink, it is recommended to sprinkle it with nutmeg or grated chocolate.
"Iced Taffy"
Toffee is prepared using condensed milk, molasses, butter (butter or vegetable), and sugar. Available in both molded slabs and crushed form, like candy.
You will need:
- 30 g iris (tile);
- 2-3 scoops of ice cream (vanilla);
- 100 ml coffee (can be decaffeinated).
How to cook:
- Brew coffee in a convenient way, cool.
- Break the toffee bar into pieces.
- Blend coffee, ice cream and toffee with a blender (or mixer) at high speed until the mixture becomes thick.
- Pour into glasses, serve with a spoon.
Iris has a sweet, creamy, rich taste, which is why the dessert drink can easily be classified as a coffee with caramel recipe.
Do not forget that sugar should not be burned so that the intended sweet liquid does not acquire a bitter taste. And, most importantly, use high-quality coffee beans, because they are the basis of an exquisite drink.
Recipes for coffee with sugar caramel Link to main publication
This is interesting: Caramel pudding, step-by-step recipe with photos
Instant coffee with caramel
This option is for the lazy. If you don’t want to roast and grind beans, then all you have to do is make caramel coffee from the finished product.
Its taste and smell are significantly inferior in intensity to the traditional invigorating drink brewed in a Turk. But this method also has a place.
You only need 2 ingredients – instant coffee and sugar. Make liquid caramel from the second component using any method you choose.
If you heat the sweetness on the fire, then watch its color. As soon as the mass turns into a liquid state and darkens, remove the container from the stove.
Brew some coffee. Without waiting for it to cool, add the prepared caramel. Stir the drink and enjoy its unique taste.
If you do everything according to the rules, you will quickly brew delicious and unforgettable coffee. The main thing is to use high-grade raw materials.
What is Raf coffee? How a signature drink from Russia captivated coffee lovers around the world
The history of probably the most delicate coffee drink
Raf is a popular Russian coffee drink, which is prepared on the basis of espresso with the addition of vanilla and simple sugar, as well as cream. It has become a national attraction: coffee lovers from Europe come to Russia to try the famous raf.
In the article we talk about the history of the creation of raf, methods of preparation and varieties.
How guest preferences revolutionized coffee culture
Late nineties, Moscow. In the courtyard near the Kuznetsky Most metro station, American Jerry Ruditser opened the first Coffee Bean coffee shop. Only three people worked in it: Gleb Neveikin, Artem Berestov and Galina Samokhina.
Gleb Neveykin shared his memories: “We had three dozen varieties of coffee beans and an espresso coffee maker. In general, a culture shock for that time. People in Moscow will learn what cappuccino is in about four years. The milk and cream at the Coffee Bean were free, so people ended up paying for an espresso and getting a cappuccino. We worked in groups of three: the eldest opened and closed the store, was responsible for the cash register, and did everything else together.”
