THE ULTIMATE COFFEE CAKE

INGREDIENTS:

CAKE SPONGES

225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt

Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy
Add the eggs yolks one at a one and mix completely before adding the next one.
Add the baking powder and GMS
With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
In a clean bowl, add the egg whites, 125g sugar and the salt.
Whisk until stiff peaks form in the meringue.
Fold the meringue into the batter, a third at a time.
Prepare two springform pans by greasing and flouring them.
Split the batter evenly between the two.
Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
Cool completely before frosting.

COFFEE BUTTER

200g unsalted butter (softened)
100g filter roast coffee
Saucepan method:

Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
Infuse for 1 hour
Strain
Sous vide method:
1. Combine coffee and butter in vacuum bag
2. Add some cutlery to the inside of the bag to prevent floating
3. Cook sous vide at 90C for one hour
4. Strain

COFFEE SWISS MERINGUE BUTTERCREAM

85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)

Combine egg whites, sugar and salt.
Heat mixture over boiling water, while stirring continuously, until it reaches 85C
Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.

CAKE BUILD:

Spread only a thin layer of frosting on the first tier of the cake
Place the second tier on top
Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.

THE ULTIMATE PUMPKIN SPICE LATTE

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INGREDIENTS:

PUMPKIN SPICE MIX (25g total)

Vietnamese Cassia Bark: 7.5g (30%)
Sri Lankan Cinnamon Quills: 7.5g (30%)
Chinese Powdered Ginger: 4.5g (18%)
Sri Lankan Cloves: 0.75g (3%)
Allspice: 1.25g (5%)
Grenadan Nutmeg: 3.5g (14%)

Weigh out each, then combine and grind in spice grinder or blade coffee grinder.
Reserve.
You can use the percentages to calculate larger or small batch sizes depending on your needs.

PUMPKIN SPICE SYRUP

Approx 500g pumpkin, peeled and cubed
250-300g water
500g demerara sugar
22g Pumpkin Spice Mix

Juice the pumpkin flesh and weigh the resulting juice. (It should be a little under 250g of juice)
Top up with water until the liquid total is 500g.
Add to pan with sugar and spice mix
Bring to a slow simmer. Reduce until it is close to a 2:1 syrup (i.e. you’ve removed approximately 250g of water)
Strain first through a sieve, then through a finer mesh if you prefer.
Store in a squeeze bottle in the fridge.

COFFEE WHIPPED CREAM

280ml Double cream
10g medium grind coffee
Half of a vanilla bean pod, with the seeds scraped out
14g sugar

Mix all ingredients over low heat until the sugar is dissolved, and the coffee has given up some colour.
Strain.
Load into whipping syphon (a smaller one is preferable if doing smaller batches), and charge with nitrous.

DRINK BUILD:

Pull a double espresso into your preferred size cup.
Add spiced syrup to taste. (15g per 240ml cup is a good starting point)
Steam milk, adding only a little foam. Pour and leave at least 1cm headroom below the rim of the cup.
Add your coffee whipped cream, and dust with a little reserved pumpkin spice mix.

The Ultimate Espresso Affogato

Ingredients:

110g Sugar
60g Skimmed Milk Powder
550g milk (divided into 250g and 300g)
165g double/heavy cream (divided into 65g and 100g)
0.5g Xanthan
0.5g Locust Bean Gum
0.1g Kappa Carageenan
1g vanilla bean pulp
5g vanilla bean paste

Technique

Thoroughly mix the sugar, xanthan, locust bean gum and carageenan together in a bowl with a whisk.
Pour 250g of milk and 65g of double cream into a pan
Add the sugar mixture to the pan and heat
Whisk to combine as the pan heats, and once it begins to simmer reduce the heat. It should nearly boil, and hold it there, whisking vigorously for 60 seconds
In a separate mixing bowl, or blender, combine the hot, thickened cream mixture with 60g of skimmed milk powder, the remaining 100g of cream and 300g of milk and the vanilla pulp and paste. Whisk/blend until completely combined.
Chill in an ice bath.
Churn in your ice cream machine.
Once churned and ice cream, then transfer to a container and put in the freezer to further firm up.
Make sure your serving vessel (cups/bowls etc) are frozen before use.
Before scooping, allow to come to -10C.
Per serving, allow approximately 50g of ice cream per single shot (16-20g) of liquid espresso
Pull the shot directly onto the ice cream in the frozen vessel.
Serve immediately!