Confession time. Who can’t function without a cup of coffee in the morning?
If I did a poll of people I know, I’m sure the majority would have their hands up. And mine would be high in the air because there’s not much about coffee that I don’t love: the aroma, the flavour, and even just the ritual of it. Coffee is so popular that it’s the second most traded product in the world (behind oil) which is pretty astounding.
In Australia, more people are focussing on having good quality coffee at home. Almost 40% of people in Australia own a device to make coffee at home, whether it’s something simple like a plunger through to a high end espresso machine (source: Roy Morgan).
My home coffee maker of choice is the Aeropress, so I’m always on the hunt for good coffee beans. Price wise it makes more sense to make your own coffee, with a cup costing a fraction of a cafe coffee, but what I like the most is that I can buy beans and make a brew that suits my personal taste.
Harris Coffee started bringing coffee into Australia in 1883 and nowadays they have six varieties of ground coffee and beans for making your ideal cup at home: Espresso, Premium, Black Label, Signature Blend, Reserve Colombian and Decaffeinated.
All their coffee is roasted and blended in Kingsgrove NSW, which results in a fresher product that’s ideal for Australian palates. Coffee is a perishable product, and ideally you should only buy a small amount at a time and grind it just before you use it. Once coffee has been roasted, light, air and moisture can lead to oxidisation, making the oils in the beans rancid and sour.
Harris Coffee sent me some coffee to try and in addition to drinking it I also used some of their beans in a recipe. While coffee goes great in dessert recipes like tiramisu or anything chocolate, I used it in the ultimate coffee lover’s brunch by making coffee waffles.
In this recipe I used Harris Coffee Reserve Colombian beans several ways. The batter for the waffles contained strong black coffee, plus coffee infused cream. The cream was made by steeping it overnight with roughly crushed beans.
Just before serving I drizzled over coffee syrup made with black coffee and sugar, and topped the waffles with butter, maple syrup and a touch of grated chocolate.
The waffles were delicious – fluffy with a mild coffee flavour and aroma. The ultimate breakfast for coffee lovers.
Thanks to Harris Coffee, I have a product pack to giveaway, which includes the following:
Harris Espresso ground 200g
Harris Premium beans 500g
Harris Black label ground 200g
Harris Signature Blend ground 200g
Harris Reserve Colombian beans 1kg
To be in the running, answer this question: How would you best enjoy a cup of Harris Coffee at home?
The most creative response (selected by Nuffnang) will win lots of coffee to enjoy. You have until 5:00 pm AEST on Friday 6 May 2014.
See the full terms and conditions here.
Update: congratulations to Thanh for winning the prize!
- 4 eggs, separated
- 1 cup thickened cream
- 2 heaped tablespoons Harris Coffee Reserve Colombian coffee beans, roughly crushed
- 1 cup strong brewed coffee made with Harris Coffee Reserve Colombian coffee beans, cooled
- 125g unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups self raising flour
- 1/3 cup caster sugar
- pinch of salt
- 200ml strong brewed coffee made with Harris Coffee Reserve Colombian coffee beans
- 1/4 cup caster sugar
- pinch of salt
- Warm the cream a little (about 20 seconds in a microwave) and mix in the roughly crushed coffee beans. Leave to steep overnight.
- The following morning, strain out the coffee beans.
- Whisk together the cream, egg yolks, coffee, vanilla extract and unsalted butter.
- In a separate bowl, mix together the self raising flour, caster sugar and salt.
- Make a well in the middle of the flour mixture and pour in the cream mixture. Whisk to combine.
- Beat the egg whites with an electric mixer until stiff.
- Using a large metal spoon, fold in a spoonful of the egg whites to the cream/flour mixture to lighten the batter.
- Add the rest of the egg whites and fold in with your metal spoon until just combined.
- Heat a waffle iron, and when hot add as much batter as the manufacturer suggests (my waffle iron uses 1/2 cup of batter per waffle).
- Close and cook until the waffles are golden and fluffy. Repeat with remaining batter.
- Place the coffee, caster sugar and salt in a saucepan. Heat over medium heat, stirring until sugar dissolves. Boil for 5 minutes or so to reduce down a little.
- Drizzle the waffles with some of the coffee syrup and maple syrup if desired.