A Nice Cuppa

The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i, by Shawn Steiman, was recently released by Watermark Publishing.  A first of its kind, this cookbook is a thorough synopsis of the Hawaii, its coffee production, and serves as a regional handbook complete with with flavor profiles.

Why is such a cookbook/handbook so valuable?  According to the press release, “The Hawaiian Islands are known worldwide for gourmet coffee from the Kona Coast, but real aficionados know that in Hawai‘i, Kona coffee is only the beginning. The only place in the United States growing coffee as a commercial crop, the Aloha State hosts a thriving industry encompassing 11 major regions on five islands—producing more than seven million pounds of coffee last year valued at over $30 million.

Among the brilliant photos and interesting facts and information, The Hawai`i Coffee Book also incorporates tour information, cafés to visit, purchasing options, tips on coffee appreciation, coffee ethics, and a number of coffee-rich recipes ranging savory to sweet, entrees to liquid refreshments.

I found myself fixated on the recipes.  Coffee is not an ingredient I would have thought of using often in savory dishes.  Then, my interest peaked after trying a dish with coffee rub a few weeks ago.  The Hawai`i Coffee Book’s arrival couldn’t have been planned better. I tried the Kona Coffee Crème Brulée and the Coffee Kahlúa Kanten Cubes. Now, although I did look in my local grocers for Hawai`i Coffee, I came up empty handed.  Determined to try some of the recipes, I completed my recipe testing with the regular brew I use every day. 

Coffee Crème Brulée was phenomenal (recipe below).  Crème Brulée is a dessert I love to try when out to dinner, and have made it several times in my own kitchen, but never with coffee.  Wow, wow, wow. The Brulée-filled ramekins looked beautiful coming out of the oven, but fell during the chill time.  Rereading the recipe, I realize I totally forgot about the water bath.  Nonetheless, the end result was flavorful and smooth; a wonderful conclusion to a meal.  And, for those who like coffee but choose not to have a cup after a meal, this is a great alternative. 

Coffee Kahlúa Kanten Cubes, a great idea to jazz up any drink, cocktail or not, are sure to add additional flavor to any drink, and these ice cubes won’t water down your drink.  I will definitely make these again, or some rendition since I can’t place the Coffee Kahlúa Cubes in my morning iced coffee before work. 

If you’re interested in more… The Hawai‘i Coffee Book: A Gourmet’s Guide from Kona to Kaua‘i (ISBN 978-0-9815086-2-7) is now in bookstores and online.  You can also buy through the the publisher (http://www.bookshawaii.net/).

Kona Coffee Crème Brulée
Courtesy of Abigail Langlas via The Hawai‘i Coffee Book

1/3 cup Kona Coffee Beans, crushed - not ground
1-1/2 cup whipping cream
6 egg yolks
6 Tbsp sugar

In a small saucepan, bring the crushed coffee beans and cream to a simmer.  Take the mixture off the heat and let the coffee infuse for about 10 minutes. Whisk the egg yolks and stir in sugar.  When the coffee cream is ready, strain into the the egg mixuture, whisking continuously so as not to cook the egg yolks. 

Pour the mixture into 6 deep ramekins, and place in a baking pan filled with water up to about 1/2 the height of the ramekins.  Bake for about one hour at 250 degrees.  Cream should be set, still soft, but jiggly in the center. 

Chill the Brulée for two hours to set. Before serving, sprinkle with granulated sugar or raw sugar, and using a butane torch, and caramelize the top to create a golden sugar crust.