I was training some new consultants on the weekend and the question came up about how to make coffee. I was working with a highly experienced consultant who’s had her thermomix for 8 years and she sent this around to all the participants. I thought I’d post it here for people who weren’t at the training. I love that I have a coffee machine in my kitchen that does a gazillion other things as well!
How to answer the coffee question at demonstrations.
If the question comes up about coffee at a demo and they have a coffee machine – I say – “the Thermomix doesn’t replace your coffee machine; it partners your coffee machine by frothing the milk. However if you don’t have a coffee machine then the Thermomix is the next best solution to making fresh coffee at home”.
Some people have expressed that they prefer coffee made in the Thermomix rather than in their coffee machine. Personally I find that it makes a better long black than 99% of good coffee shops. The coffee I have at cafes is often burnt!
I have tried many ways of straining the coffee to remove the coffee grounds and the only satisfactory solution is to use a plunger because of the double mesh system. (My edit: then you can put the used grounds in the garden!)
Give it a go.
Coffee made in the Thermomix by Janine Babauskis
- 100g of coffee beans (10 serves)
- Water – 150mls per serve (280ml cup)
- Milk – 100mls per serve
Grind coffee for 1 minute, speed 8
Add 10grams of ground coffee to the TM for each serve
Add 150mls of water per serve and heat, 70°C, speed 1 (approximately 4 minutes for 4 serves)
Pre-heat cups and plunger pot with boiling water.
Pour coffee into a plunger pot after 1minute standing in the TM bowl.
Rinse the TM and add milk, heat at 70°C speed 1. Once milk has reached the set temperature, froth by increasing to speed 8 for 20 seconds. You now have your milk for your flat white, latte or cappuccino.
Pour 120mls of coffee into each cup and add milk to taste.
For your long black pour boiled water from the kettle into a cold cup and then top up with the coffee made in the TM. This will retain the beautiful coffee flavour.
For maximum froth on milk leave the MC out. You can place the steaming basket on top to stop any splashing.
Adjust the strength according to taste by increasing/decreasing the amount of ground coffee per serve or add less/more milk. The coffee and milk are best heated at 70°C to retain their true flavour. (Coffee will be burnt and the milk scolded which alters the flavour if heated on higher temperatures) For a long black, add 200mls of water to the TM Bowl and one serving of coffee, following the method above. This is a very quick method, producing a great tasting coffee.
I have used all variations of milk and they all give different results regarding the froth. I use raw milk and get a great froth. I was told that the lower fat milk varieties produce more froth. I haven’t found this to be so. For health reasons I use full cream unhomogonised milk or raw milk. Experiment with the different types of milk yourself, starting with your preferred weekly purchase.
There! My customers have already had this emailed to them, but I know there’s other people who’ll find it useful. Just recently, another teacher came into the staff room asking if anyone had a coffee machine because they wanted to give away a bag of coffee beans that was left over from a huge fund-raiser we had. I put up my hand and said, “I could use them!”
Another teacher, who’s a bit scathing of the thermomix because of the price, looked at me, surprised, and said,” I wouldn’t have pictured you with a coffee machine.”
It was so sweet to be able to smile and say, “Really? One word…. Thermomix. Why are you so surprised?”
He face-palmed and said, “I should’ve known….!”