Coffee Galore 

​Les Kincaid's



The history of coffee can be traced to at least as early as the 9th century, when it appeared in the highlands of Ethiopia. According to legend, shepherds were the first to observe the influence of the caffeine in coffee beans when, after their goats consumed some wild coffee berries in the pasture, the goats appeared to "dance" and have an increased level of energy.

Coffee beans must be ground and brewed in order to create a beverage. Grinding the roasted coffee beans is done at a roaster, in a grocery store, or in the home. They are most commonly ground at a roaster then packaged and sold to the consumer, although "whole-bean" coffee that is ground at home is becoming more popular. Coffee beans may be ground using a burr mill, an electric grinder which chops the beans, or, for certain types of coffee, by a mortar and pestle. The fineness of the grind is often identified by the usual brewing method for which it is appropriate. This is your choice.

Many scientific studies have examined the relationship between coffee consumption and a wide array of medical conditions. Most studies are contradictory as to whether coffee has any specific health benefits, and results are similarly conflicting with respect to negative effects of coffee consumption.

Here are a few favorites using coffee I think you’ll love:

White Coffee Ice Cream:
26 1/2 ounces milk 
13 1/2 ounces cream 
3 1/2 ounces sugar 
5 1/4 ounces mocha beans (can use espresso beans) 
8 large egg yolks 
3 1/2 ounces sugar, divided 

Coffee Almond Cake:
24 3/4 ounces sweet butter 
17 3/4 ounces confectioners’ sugar 
16 large eggs separated 
7 ounces sugar 
24 3/4 ounces almonds, grated or finely chopped 
8 3/4 ounces coverture, grated (professional quality coating chocolate, can be found in specialty baking stores or substitute high quality chocolate, grated or shaved) 
1 3/4 ounces all purpose flour 

Coffee Mousse:
8 3/4 ounces white coverture 
3 gelatin leaves (6 grams gelatin) 
1 large egg 
3 large egg yolks 
1 tablespoon ground coffee 
23 ounces whipped cream 
Kahlua, to taste 

Coffee Sauce:
11 large egg yolks 
8 3/4 ounces heavy cream 
8 3/4 ounces milk 
1 3/4 ounces Mocha beans 
3 3/4 ounces sugar 

For the ice cream: 
Bring the milk, cream and 1/2 sugar to a boil. Add mocha beans. Allow resting overnight in the refrigerator. Strain the mixture, to remove beans and return to a boil. Remove from heat and allow cooling slightly. Whip the egg yolks and remaining sugar until they are light yellow and creamy. 
Add a small amount of the hot milk mixture into the eggs whisking continuously. Repeat by tablespoonful until the eggs are very warm to the touch. Add back to milk mixture and bring to a simmer. Remove from heat and churn in an ice cream machine. 

For the cake: 
Preheat oven to 350 degrees F. 
Cream butter with the confectioner’s sugar and then slowly add the egg yolks. Whip the egg whites and sugar to soft peaks. Fold 1/2 of egg whites into the butter mixture and repeat with other 1/2. Fold in almonds, coverture, and all-purpose flour. 
Pour into a greased 10-inch bunt pan, and bake for 45 minutes or until the top springs bake when lightly touched. 

For the mousse: 
Whisk whole egg and yolks over double boiler until they are warm to the touch and form ribbons. Add soft gelatin (gelatin plus water to cover) coverture, kahlua, coffee, ground coffee, fold in whipped cream. Keep refrigerated. 

For the coffee sauce: 
Caramelize sugars, add cream and milk, and bring to a boil.  Pour small amounts at a time over whipped egg yolks and beans, whisking constantly and adding more until egg temperature is warm to touch. Add back into sugar and cream and simmer. Strain out beans and chill. 
Drizzle coffee sauce on an oval plate. Place cup of coffee mousse with grated mocha beans on top. Add small piece of almond cake and one spoon of white coffee ice cream topped with chocolate shavings. Garnish with mint leaves.