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Hot & Steamy Newsletter
Welcome to the first ever online copy of Hot & Steamy!
| Hot & Steamy provides information on what's hot with coffee, innovative machinery, great gourmet recipes, handy
hints, news from the coffee industry and updates from AMANTI Gourmet Coffee. If you have any questions about how to make the perfect coffee, or any other relevant questions, please feel free to fax your question to FREEfax 1-800-AMANTI(1-800-262684) |
Flerieu Barista Competition Jan 2004
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Fine Food Show Sep 2003
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The Great Aussie Meat Pie Competition.
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Espresso Tip of The Month |
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Water Contact Time The time the water is in contact with correctly ground coffee is critical to extracting all the goodness, flavour and Aroma. The correct water contact time is 20 to 30 seconds (for 20ml of liquid, 9g of coffee and 9 Bar pump pressure). Don't believe us! Experiment for yourself and you will find a fast long pour will be bitter and undrinkable while a correct pour is perfect! |
Blend of the Month |
| Platinum Blend This inspired blend of rare specialty coffees has a full aroma and a smooth, rich, sweet character with a uniquely long finish, making it like no other coffee. |
Latest developments |
Our Super-Service Ordering Form
Making it easy for you, making it easy for us!
For those with a fax, we get down on our hands and knees and beg you to use the AMANTI Super-Service
Ordering Form.
Please make multiple copies or use a pencil and take advantage of our FREEfax number: 1-800-AMANTI
(1-800-262684)
Dr. Espresso |
The most common complaint about coffee is that it is not hot enough!
A professional barrista uses a thermometer, and there is no longer an excuse for luke-warm coffee. Please use a
thermometer and protect YOUR business and OUR brand name!
Did you know?
Barista is an Italian term for a professional espresso coffee maker, in Italy
it takes 4 years to become a barista.
Coffee making Tip - Foam Milk Expertly Every Time!
· Make sure you blow any water out of the milk wand before putting in the milk.
· Then put the tip of the milk wand just below the surface of the milk, with full steam.
· As the milk heats it will rise in the jug, gradually lower the jug accordingly (do not move the jug up and down!).
· When the temperature reaches 40 degrees Celsius push the milk wand deep into the milk until you shut off at 65
degrees Celsius.
This will give a rich foam similar to the head on a Guinness stout, this is the consistency we're looking for.
(no meringues please)
· As soon as you take the milk wand out of the milk, clean the wand with an AMANTI
Wand Wizard™ (clean cloth) every time.
HOT Liqueur Drinks with BREWED Coffee |
Bailey's / Creme de Cacao Coffee - In a glass, combine 1.5 tablespoons Bailey's, 1.5 tablespoons Creme de Cacao, 1/4 teaspoon Frangelico (or Amaretto). Add 3/4 cup coffee, top with whipped cream and a sprinkle of cinnamon.
Kahlua / Grand Marnier Coffee - In a glass, combine 1.5 teaspoons Kahlua, 1.5 teaspoons Grand Marnier, 1.5 teaspoons Bailey's, 1.5 teaspoons Frangelico. Add 3/4 cup coffee, top with whipped cream and garnish with grated orange peel.
Irish Coffee - In a glass, add 1 teaspoon sugar, 2 tablespoons
Irish whisky, 2/3 cup coffee, top with 1/4 cup whipped cream.
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