Tag: Coffee

After the wine comes the "late harvest" coffee – Italian Cuisine

Nespresso launches Colombia Master Origin, the coffee left to mature for a long time on the plant: sweeter, with notes of red fruits and candied fruit. The starred chef Tommaso Arrigoni tried it for us with a recipe

In wine the late harvest is used to produce wines that are sweeter, less acidic and have a more intense flavor. The same thing is done today with coffee, a new tradition that Nespresso has developed together with a few select farmers and agronomists of the Colombian Federation of Farmers. The result is a sweet and lively coffee, with hints of red, fresh and dried fruit, red raisins, apple, candied fruit and biscuits.

What means late collection

Instead of harvesting the ripe Arabica Colombiana cherries, the growers leave them on the plants longer to allow the coffee cherries to develop a unique taste. This coffee is produced in the northern Andean regions of Santander and Tolima, areas known for sweet and delicate coffees due to particularly high altitudes, and is made with Arabica Castillo, one of the rare varieties of Arabica coffee that can ripen remaining attached to the branch, receiving maximum nutrients from the plant and allowing the aromas to develop better. There late collection it is a very unusual practice in the coffee world, difficult and laborious, as well as risky: if the cherries are harvested too late, the coffee takes on a fermented taste and the entire crop is lost. Plant control requires aabsolute attention, practically every 48 hours each plant is inspected in search of the cherries at the right point of ripeness. When the set maturation rate is reached, the cherry becomes darker (red-violet) and develops vinous and red berry aroma: only at that point, the manual berry harvest takes place.

Colombia Master Origin

The difference with a normal crop is only a few days and that is why a few selected coffee farmers, in collaboration with Nespresso and the agronomists of the Colombian Farmers Federation, have developed a protocol that defines exactly the steps to follow for late harvesting. . The result is unprecedented in the coffee industry: the new Colombia Master Origin of Nespresso, a coffee with notes of fresh and dried or candied red fruits (blackcurrant and cranberries), dried red currants and red apples.

The pairing? The chef tells us

The Michelin-starred chef Tommaso Arrigoni of the Innocenti Evasioni restaurant in Milan, tried it for us and combined it with a special recipe: Iberian pork pin, celeriac with rosemary, fennel confit and lemon zest.

Coffee Chicken – 's Coffee Chicken Recipe – Italian Cuisine

Prepare the coffee and let it cool.
Put the chicken slices in a bowl, add the pink pepper and pour the coffee over the chicken. Marinate the meat for 12 hours.

Chop the carrot, celery and onion and brown in a pan with a little oil.
Add the chicken with half the marinade liquid. Cover with a lid and cook for about ten minutes.

Lift the lid, and cook until the sauce is reduced.
Serve the chicken in the coffee nappandolo with the cooking base.

TAGS: Chicken Chicken Recipe | How to prepare Chicken with coffee | Chicken recipe coffee

The Indian Monsooned coffee arrives in Italy – Italian Cuisine

A coffee that tastes of the sea, with a long history, started with journeys from India to the United Kingdom in the eighteenth century and disappeared for centuries. Nespresso makes it live again with its Master Origin India and chef Marcello Trentini cooks it for us

In the kitchen one often wonders what flavor they tasted like food and recipes of the past, when there were no fridges, and salt and spices were rare commodities. There was a time when even coffee had a different taste, when the bags of precious grains traveled long journeys by land and by sea, on board the sailing ships and challenging the pitfalls of the pirates.

At the dawn of the coffee culture in Europe, from India the merchant ships departed to the ports of the United Kingdom, crossed the Indian Ocean and circumnavigated Africa using up to six months to reach the European coast with their load of green coffee. When the climate was humid the grains were wet, when dry they dried, taking particular aromatic notes. Until the opening of the Suez Canal in the 18th century, Indian coffee had another flavor.

The monsonated coffee today

Today this process is replicated on the Indian coasts and is called "monsoonization". It is practiced from June to September, when the monsoon winds are stronger, and it is a long and risky process. The "naked" green bean, without protective parchment, comes from the plantations to the Indian coasts facing the open sea. Thanks to moisture and strong ventilation, the beans swell and their size doubles; from the second week the color gradually changes, until it takes on straw yellow hues. The humidity rises from 10.5% -11% to 14% within 3 months, the beans must be ventilated continuously to avoid the formation of mold. These repeated climatic alterations alter the physical structure of the grain, giving rise to an aromatic and dense cup.

The new Master Origin India

Nespresso now brings this special "monsooned coffee" to Italy with the Master Origin India capsule, with further innovation. Traditionally this process is applied only to Arabica, but the producers of the Nespresso network apply it to Robusta, to add a new, unusual aroma to coffee. What do you know? Maybe someone remembers the limited edition Monsooned Malabar of Arabica only a few years ago. Similar, but today it is even more full-bodied, with a powerful character with notes reminiscent of black pepper, cinnamon, tobacco, cocoa and licorice.

The recipe of the chef Marcello Trentini

The chef Marcello Trentini of the Magorabin restaurant in Turin, 1 Michelin star, chose him to prepare a lacquered chicken with mushrooms. The chicken breast is first cooked at low temperature, to make it soft and juicy, then napped with a teryaki coffee sauce made with soy sauce and muscovado cane sugar. To pair it, an Espresso Martini prepared with 5cl of vodka, 1 Nespresso India and agave syrup.