Posted Tue Oct 7, 2003, 6:05am Subject: Re: Frozen coffee drinks - the secret ingredient?
This looks interesting and worth trying. I'm inclined to reduce the salt to 1/4 teaspoon but salt is surprising and I'll try it your way first. I like the idea of doing it without carageenan - it seems to be a fine art to get just the right amount of it without having too much.
runt Senior Member Joined: 5 May 2003 Posts: 95 Location: Beautiful Colorado Expertise: I love coffee
Espresso: Señor Brewtus Grinder: Mazzer Mini E, zassenhaus Vac Pot: bodum santos Drip: press pot, no drip! Roaster: Gene
Posted Thu Oct 9, 2003, 2:16pm Subject: Re: Frozen coffee drinks - the secret ingredient?
I tried the recipe kindly supplied by adamdm. I have to say I'm pretty impressed with it.
I only used a generous pinch of salt, and I omitted the chocolate syrup. (My husband doesn't like chocolate, go figure.) The fat-free evaporated milk I used didn't contain carrageenan and I think it held up just fine.
I haven't had the S$ version in ages so I'm not the best to do a direct comparison. If memory serves this is pretty darn close. For my taste this recipe is a little too sweet, but that is easily adjusted.
adamdm Senior Member Joined: 5 Oct 2003 Posts: 3 Location: Orlando, FL Expertise: Intermediate
Posted Thu Oct 9, 2003, 8:08pm Subject: Re: Frozen coffee drinks - the secret ingredient?
Merlynn:
Glad to hear you like the recipe. I would encourage you to try it with the chocolate. It DOES make a difference, and it's kindof like the salt -- you don't know its in there. Trust me, it won't turn out like a mocha. It just gives it some more body. (It also tends to settle at the bottom of the container, so give it a stir before pouring.) After making my 2nd batch of this, I'm considering dropping the sugar down to 3/4 of a cup...and the salt we could probably go with a "scant" 1/2 teaspoon. I think the salt is important, too, so I wouldn't change it too much...but I think it could be reduced VERY SLIGHTLY and still maintain the depth of flavor that it provides. I've been having trouble getting the consistency right lately. Living in Florida, I'm wondering how things like humidity affect the mix...I remember when I worked as a Barista at Starbucks that the mix would sometimes "cavitate" requiring a shake of the pitcher or two to force the drink back down onto the blender blades, and also when pouring that a tap or two of the pitcher was generally required to get the drink out into the cup...and we would always pour it over the sink, because usually the drink was solid enough that once it started to flow, it would come out in one big lump into the glass. At home, it seems like it either winds up too stiff and seems a little tough to get out of the pitcher...or too light like a coffee smoothie or something. Just some more thoughts. Any feedback is welcome and appreciated.
milnerb1 Senior Member Joined: 25 Sep 2002 Posts: 392 Location: Gig Harbor, WA Expertise: I love coffee
Espresso: Vivaldi II, Isomac Tea,... Grinder: Mazzer Mini, Solis Mulino Roaster: Behmor 1600, BBQ drum,...
Posted Thu Oct 9, 2003, 8:38pm Subject: Re: Frozen coffee drinks - the secret ingredient?
adamdm Said:
Merlynn:
I've been having trouble getting the consistency right lately. Living in Florida, I'm wondering how things like humidity affect the mix...I remember when I worked as a Barista at Starbucks that the mix would sometimes "cavitate" requiring a shake of the pitcher or two to force the drink back down onto the blender blades, and also when pouring that a tap or two of the pitcher was generally required to get the drink out into the cup...and we would always pour it over the sink, because usually the drink was solid enough that once it started to flow, it would come out in one big lump into the glass. At home, it seems like it either winds up too stiff and seems a little tough to get out of the pitcher...or too light like a coffee smoothie or something. Just some more thoughts. Any feedback is welcome and appreciated.
adamdm Senior Member Joined: 5 Oct 2003 Posts: 3 Location: Orlando, FL Expertise: Intermediate
Posted Thu Oct 9, 2003, 9:57pm Subject: Re: Frozen coffee drinks - the secret ingredient?
adamdm Said:
Merlynn:
I've been having trouble getting the consistency right lately. Living in Florida, I'm wondering how things like humidity affect the mix...I remember when I worked as a Barista at Starbucks that the mix would sometimes "cavitate" requiring a shake of the pitcher or two to force the drink back down onto the blender blades, and also when pouring that a tap or two of the pitcher was generally required to get the drink out into the cup...and we would always pour it over the sink, because usually the drink was solid enough that once it started to flow, it would come out in one big lump into the glass. At home, it seems like it either winds up too stiff and seems a little tough to get out of the pitcher...or too light like a coffee smoothie or something. Just some more thoughts. Any feedback is welcome and appreciated.
Posted October 9, 2003 link
I think that this is where the carragenan comes in very handy. The stuff works great to help give just a little extra body to the drink.
Maybe. I think it's more a matter of the amount and type of ice that is being used, getting the proportions right, etc. The evaporated milk I'm using contains carrageenan, and I'm content with that. Anything more than what I'm currently doing seems like too much trouble.
bradinvancouver Senior Member Joined: 23 May 2004 Posts: 172 Location: Vancouver, BC Expertise: Professional
Espresso: LM GB5 Grinder: E-Robur Drip: Clover/Fetco Roaster: Gothot from afar
Posted Tue Jun 1, 2004, 8:50am Subject: Re: Frozen coffee drinks - the secret ingredient?
Does anyone know exactly which type of carrageenan is required - I'm talking with a food product supplier and they have 3 types with 4 grades each - Lambda, Iota, Kappa are the types apparently. Anyone know which is correct for cold milk? I found this website about it - http://www.gelymar.com/ctc2.htm - it looks like Kappa II is the way to go but I'm no chemist - anyone else interpret the info differently?
Posted Tue Jun 1, 2004, 4:12pm Subject: Re: Frozen coffee drinks - the secret ingredient?
bradinvancouver Said:
Does anyone know exactly which type of carrageenan is required - I'm talking with a food product supplier and they have 3 types with 4 grades each - Lambda, Iota, Kappa are the types apparently. Anyone know which is correct for cold milk?
wkc Senior Member Joined: 5 Jun 2005 Posts: 57 Location: New York Expertise: Just starting
Espresso: Expobar Office Control Grinder: Mazzer Mini Electronic Mod B Roaster: Poppery II
Posted Mon Jun 13, 2005, 10:54am Subject: FROZEN FRAPPUCCINO
adamdm Said:
2 ½ cups cold double strength coffee (a Venti no-ice Iced Coffee from Starbucks will give you a little more than what you need, or you can make your own.) 1 ½ cup canned evaporated milk (2% or fat-free...most brands contain carrageenan which will assist in thickening the mix) 1 cup granulated sugar 2 teaspoons chocolate syrup 1/2 teaspoon salt 1/4 teaspoon vanilla extract
Thanks for the great recipes. It was a big hit over the weekend for my 10+ friends. When I did a test run, it was a bit too sweet for my taste so I decreased the sugar a bit. Instead of using coffee, I used espresso (I don't have a coffee machine.) This is what I put in:
2 shots of double espresso (about 4 to 4.5 oz) 5 oz evaporated milk 2 oz sugar (instead of 3.5 oz from the original recipe. YMMV) 1 teaspoon chocolate syrup 1/5 teaspoon salt 1 drop of vanilla extract
Put everything into a regular household blender and filled with crashed ice upto about 85%. (My refrigerator can give me crashed ice.)
Blend away and serve. It taste just like the real thing but with even better coffee flavor. :)
P.S. One blender is good for about 4 tall glass or 5 foam cup.
greedus Senior Member Joined: 12 Dec 2004 Posts: 116 Location: S.FL.
Posted Thu Jun 16, 2005, 6:51pm Subject: Re: Frozen coffee drinks - the secret ingredient?
How would the carrageenan work in this? I think it could be the mystery ingredient I am looking for. I is well worth the look at eh video to see the consistency they get.
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