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Coffee and a Donut by James Hoffmann
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kingseven
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Posted Sat Jun 2, 2007, 12:00am
Subject: Coffee and a Donut by James Hoffmann
 

Coffee and a Donut
by James Hoffmann

James Hoffmann, 2007 UK Barista Champion, discusses signature drinks and the process he went through to develop his signature drink, the Liquid Donut.
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iEmil
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Posted Mon Jun 4, 2007, 2:52am
Subject: Re: Coffee and a Donut by James Hoffmann
 

mmmm nice Donut tips ;)

 
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DigMe
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Posted Tue Jun 5, 2007, 10:26am
Subject: Re: Coffee and a Donut by James Hoffmann
 

Donut coffee?!  Now THAT is a drink that Homer Simpson could truly appreciate.  :)

Just kidding.  Good show, James.

DigMe: homerdoughnutsmaller.gif

 
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Qld_espresso_guy
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Posted Thu Jun 14, 2007, 4:41am
Subject: Re: Coffee and a Donut by James Hoffmann
 

A very interesting article.  I always find myself more interested in signature drinks that are practical and down to earth -this is one of them!
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danski
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Posted Fri Jun 15, 2007, 4:45am
Subject: Re: Coffee and a Donut by James Hoffmann
 

As I was reading that, I was thinking it would be great to make this at home this weekend....
then I got to the `centrifuge` bit, any advice on how I could do this without a centrifuge?
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alanfrew
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Posted Fri Jun 15, 2007, 5:42am
Subject: Re: Coffee and a Donut by James Hoffmann
 

danski Said:

As I was reading that, I was thinking it would be great to make this at home this weekend....
then I got to the `centrifuge` bit, any advice on how I could do this without a centrifuge?

Posted June 15, 2007 link

Thought about the flavours involved, and I reckon you'd need something yeasty, some caramel and a hint of vanilla. A dash of sweet beer and some caramel and vanilla syrups should do the trick.

Alan
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Qld_espresso_guy
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Posted Sat Jun 16, 2007, 3:44am
Subject: Re: Coffee and a Donut by James Hoffmann
 

Interesting point there.  I wonder what sort of blend would go best with those flavours... something dark and chocolately, or perhaps a lighter, sweet roast?
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kingseven
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Posted Sun Jun 17, 2007, 2:58am
Subject: Re: Coffee and a Donut by James Hoffmann
 

The easiest way to avoid the centrifuge is just to put the donut milk in a nice cold fridge to get all the fat to solidify and start to float to the surface.  Then you can pour it through a rinsed filter paper to get rid of most of the solids.

As for coffees - pretty much anything works as the donut milk is not particularly subtle and will bulldoze over most nuances in the cup....

Give it a try....

 
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lethalblonde
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Posted Wed Jun 27, 2007, 6:27pm
Subject: Re: Coffee and a Donut by James Hoffmann
 

Being both playful with experimenting in the kitchen and far too much the romantic, I enjoyed the article very much!  Thank you!

Though I have access to centrifuges fairly regularly (I am Comms volunteer with our EMS agency up here), no doubt Medical Direction would have angry little kittens if it was ever discovered I was using the equipment to play with hedonistic dimensions further involving me and my Elektra (yep, a bit of local notoriety already ) and - home roast!  (Mark, I do glean the beans, but small-batch pan roasting will remain the limit here, apologies!)

I delight in the whimsy and dimensions enthusiastically explored by all levels of food scientists - to me, it shines as the very heart of why we love to make good coffee, and good food to the bounds of our individual abilities and means.

James, I'll probably never make your signature recipe - but I cross my heart and promise with my hand on a stack of Point cups that I will always be counted on being able to make (and on pretty short notice, too) very good cappuccino and fresh donuts.

It's as close as I'll get, but when I do, I'll smile at the thought of your signature coffee drink.

 
"The blessing lies not in living, merely, but in living well."  Seneca, 8 B.C.
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