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Coffee-To-Go – Pleasure or Hectic?

For many, the coffee-to-go is an integral part of the morning. Whether at the train station or in the nearest kiosk – coffee to go is now available almost everywhere.

The coffee-to-go: coffee enjoyment in the 21st century

Everyone is probably familiar with the following situation: you’re running late, don’t have time for breakfast or a coffee and you’re stressed out and setting off. However, many do not want to do without a stimulating coffee, after all it is simply part of the morning ritual and at the same time awakens tired spirits. Fortunately, on almost every street corner there is the opportunity to buy a coffee-to-go and thus drink the coffee on the go.

The history of the coffee-to-go

The history of the coffee-to-go begins in the USA and is closely related to the development of the paper cup. This was developed by Lawrence Luellen as early as 1907 and was considered to be particularly hygienic, especially in times of the Spanish flu. In the beginning, people didn’t drink coffee from paper cups, they drank water. It was only many years later that the kiosk chain 7-Eleven began selling hot drinks to take away, after all, most people could not afford coffee as a luxury item until after World War II. The coffee-to-go was born. Instead of continuing to rely on paper cups, plastic cups were preferred. The plastic cup was supplemented with a matching lid. Incidentally, this was invented by the well-known coffee chain Starbucks.
The coffee-to-go only found its way to Europe many years later. Around 1990 the trend swept over to Germany. Initially only filter coffee was offered in this country, but over time more and more coffee specialties were added. You can now drink almost any coffee as a coffee-to-go. Here, too, the USA is regarded as a pioneer. Many trends that are already widespread in the States are also very popular here. While numerous fads disappear from the market after a short time, others prevail. It’s the same with coffee-to-go. There is probably no longer a train station or a kiosk that does not offer coffee to go.

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Cooking Tips

The God Shot – The Ultimate Espresso Pleasure

The god shot seems to be the incentive for many baristas, after all it is only very rarely successful and the demand increases after each god shot.

God Shot – espresso pleasure par excellence

godshot? Many will now say that they have never heard it. Thanks to the translation into German, some might be able to rhyme together that it must be an extremely rare, extremely good coffee. If you delve a little deeper into the barista matter of espresso and co., you will hear the term more often, after all it drives many baristas every day. A god shot surrounds the aura of the unattainable and once you have succeeded, you push your expectations even higher. But what exactly does that mean? The God Shot describes the ultimate espresso:
An espresso so good, God could have made it himself.
You can read about it in various places on the internet. Thus, the God Shot represents the quest for the holy grail of the espresso drinker.

God Shot or the torment of increasing demands

Mark Prince, author, blogger and coffee connoisseur, claims to have enjoyed no more than 30-40 god shots after several thousand good espresso shots. A god shot is something so unique that every single one is remembered. The problem is – similar to the search for the perfect wave when surfing, for example – the ever-increasing demands. Once you’ve enjoyed a perfect god shot, you’ll go on looking for a better one.
Another problem is that terms that describe something great are overused and lose their greatness. Espresso beginners will already call their first very good espresso a god shot. Experienced baristas can only laugh mildly at something like this, after all, every coffee connoisseur has gone this way. The demand increases with experience, so that after a few years the god shot at the beginning of your career has to be demoted to a successful espresso at best.

Characteristics of a God Shot

Baristas agree on one thing, a god shot is always a double ristretto, after all this can be described as the pure essence of the coffee bean in a tasty form. The production of a ristretto is already challenging and requires a lot of experience and sensitivity. Unfortunately (or maybe fortunately) there is no one-size-fits-all recipe for making a god shot.
Experts recognize a god shot as soon as it drips out of the portafilter. The color should be dark to rust red with subtle tiger stripes. In addition, the espresso is mixed with a perfect crema from start to finish. As soon as the espresso has settled, it turns dark black. At the first smell, intensive aromas rise, which intensify when stirred. In terms of taste, the God Shot is the perfect balance between mild bitter notes and sweet nuances. The harmonious composition of bitter, sweet, sour and spicy unfolds on the tongue.

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Cooking Tips

The Cardinal Cuts – A Heavenly Pleasure

Wonderfully tender biscuit meets sweet meringue, together they nestle on a layer of coffee cream. To melt away! With the tips for the perfect cardinal cut, you too will certainly succeed in making the classic in confectioner quality!

Hop, hop, hurry!

Cardinal cuts consist of sponge cake and meringue – two masses that are better not to be kept waiting! If the whipped cream stands too long for the meringue, it will collapse and not be as fluffy as you would like. In this case, a few drops of lemon juice and beating the egg white again will help, which should make it firm again. So that the slices can be prepared quickly, it is best to line the baking tray with baking paper before preparing the sponge cake and meringue. A time-saving investment is a second piping bag, so you can place the sponge cake in nice strips on the baking tray immediately after applying the egg white mixture without having to wash out the piping bag and refill it in between.

Color to taste

Originally traditionally coated with apricot jam, today cardinal slices are often filled with coffee cream. But also the combination with delicate pink strawberry cream simply tastes irresistibly good! Variants with vanilla cream or whipped cream with cranberries are also delicious. You can choose your color depending on whether you prefer it bitter or sweet.

Don’t keep your cardinal cuts waiting!

However, the combination of meringue and creamy filling also means that the cardinal slice will want to be eaten fairly soon. It is therefore not so good for preparation, but rather for quick plastering.

Nowadays, cardinal slices are often filled with coffee cream. But also the combination with delicate pink strawberry cream simply tastes irresistibly good! Variants with vanilla cream or whipped cream with cranberries are also delicious. You can choose your color depending on whether you prefer it bitter or sweet.

Don’t keep your cardinal cuts waiting!

However, the combination of meringue and creamy filling also means that the cardinal slice will want to be eaten fairly soon. It is therefore not so good for preparation, but rather for quick plastering.

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Food

Chicory: Bitter Salad Pleasure

Attention salad fans: Even in the winter months you don’t have to go without enjoying the leaves, because there are chicory varieties. These tolerate the cold well and are full of health-promoting ingredients. Grab it!

Delicious winter salad

Chicory varieties include radicchio, endive and chicory. These usually bitter winter lettuce are harvested in late autumn and are therefore a tasty alternative to lettuce and leaf lettuce, which wither quickly. In addition, chicory salads keep longer than their summer counterparts because they have a firmer texture.

Chicory provides a vitamin kick

If you want to fill up your depot of vitamins and minerals, you should definitely use chicory varieties. Their high content of vitamins A, B, and C strengthens the immune system.

They also contain the bitter substance inhibin, which has a positive effect on the blood and the production of bile. The winter salads are real slimming guarantees because they are low in calories and fat.

Delicacy to nibble on

Chicory varieties such as radicchio, chicory, and Co. taste both warm and cold. Strong dressings complete the intense taste.

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