Coffee Recipies

 Aside from being an incomparable beverage, Colombian Coffee is an inexhaustible source of sensations and contribution to other products. Many people are still trying to discover its qualities and complex flavors, contributing more each time to the knowledge of the role of Colombian Coffee in gastronomy.

In this section you will find many of the recipes developed by specialists that use Colombian Coffee as one of their main ingredients. Please do not doubt in consulting our section 100% Colombian Brands to be assured that you can obtain the coffee you need in the country were you live. We have classified the coffee recipes based on roasted coffee  and in 100% Colombian Freeze Dried Coffee.  

Recipes with Roasted 100% Colombian Coffee

 

 

 

Skewers with Coffee

Ingredients

2   lb of beef tenderloin
4   tablespoons of oil
3   tablespoons of mustard
4   tablespoons of soy sauce
½  cup of prepared coffee
     pepper to taste
     salt to taste

Preparation

Cut the meat into cubes. Mix the oil, mustard, soy sauce and dress the meat with that mixture and let it settle at least for one hour. Drain the meat and arm the skewers in wooden sticks. Then broil in a big frying pan or in a metal plate, turning them in order for them to be cooked. Add the marinade that was left from the meat, the Colombian Coffee, salt and pepper. Remove the skewers. Let reduce the sauce for it to thicken and serve it with the skewers.

 

Coffee Brownies

Ingredients
1    cup of butter
¼   cup of cocoa
½   cup of prepared 100% strong Colombian Coffee
2    cups of sugar
1    teaspoon of baking powder
2    cups of flour
½   cup of natural yogurt 
2    eggs
1    teaspoon of vanilla

Preparation

Melt the butter, add the cocoa and the 100% Colombian Coffee. Mix the sugar and the flour and mix them with the previous. Add the yogurt, the baking powder, the eggs, the vanilla and stir. Put the mixture in a greased mould with flour. Take it to the preheated oven at 400º C (750 º F) during 15 to 20 minutes. Sprinkle powdered sugar and cut it in squares.

 

Coffee Ice Cream

Ingredients
2   eggs separated
½   cup of powdered sugar
1   cup of heavy cream
½  cup of 100% strong prepared Colombian Coffee


Preparation

Beat the egg whites until they become hard meringue, add the sugar. Apart, beat the heavy cream, add the egg yolks with Colombian Coffee and mix gently with the egg whites. Put in the freezer until it is ready.

 

Meringues with Cream of Coffee

Ingredients
8   meringues
1   cup of heavy cream
2   tablespoons with sugar
¼  cup of 100% cinnamon Colombian Coffee liqueur


Preparation

Beat the heavy cream until it is firm. Add the sugar and the coffee liqueur. Fix in each plate 2 meringues with cream, dust with cinnamon. Refrigerate before serving.

 

Recipes with 100% Freeze Dried Colombian Coffee

The freeze dried coffee has the advantage of having a structure that facilitates its dilution, becoming an ingredient frequently used for haute cuisine. In this section you will find some recipes with 100% Freeze Dried Colombian Coffee.

 

Coffee Pork Chops

(4 servings)

Ingredients

1       pound of lean and meaty pork chops

2       tablespoon of vinegar

1       finely chopped garlic clove

1/2    cup of 100% FREEZE DRIED COLOMBIAN COFFEE prepared strong

2       tablespoons of brown sugar

1       tablespoon of wheat flour

1       tablespoon of margarine

1       garlic clove

         Salt and pepper at taste

 

Preparation

  • Mix the vinegar, the coffee, the garlic, the sugar and the pepper at taste in a bowl. Add the pork chops and marinate for at least 2 hours.
  • Drain the pork chops and putt he margarine to be heated in a frying pan seal the chops.
  • Remove the pork chops from the frying pan and reserve. Add the flour and deglaze  with the marinate, when it starts boiling add the chops and let them conserve  from 15 to 20 minutes at medium heat.
  • Serve hot and with white rice and a fresh salad.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Santafereño Dessert

(4 to 6 servings)

Ingredients

1          cup of condensed milk

1 1/2    cups of fresh milk

3          beaten eggs

1          small box of raisins

2          teaspoons of 100% FREEZE DRIED COLOMBIAN COFFEE with vanilla flavor

            Powdered cinnamon to decorate

 

Preparation

  • Mix the 100% FREEZE DRIED COLOMBIAN COFFEE with the fresh milk and put it at a high heat until it dissolves
  • Slowly add the beaten egg by teaspoons and let it thicken.
  • Pour into a heat resistant container or in individual compote dishes and let it cool.
  • Decorate with the raisins and the cinnamon.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Pineapple Cole

(4 servings)

Ingredients

6       ounces of coconut cream

9       ounces of concentrated pineapple juice

2       tablespoons of 100% FREEZE DRIED COLOMBIAN COFFEE prepared in 1

         tablespoon of hot water.

2       cups of crushed ice

         Powdered sugar at taste

         Small pieces of pineapple and cherries to decorate

 

Preparation

  • Put the ingredients in the blender and beat during 2 to 3 minutes.
  • Serve in long glasses with a Straw and decorate with the pineapple and the cherries.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Freckled Croquettes of rice with Tuna Fish

(4 sevings)

Ingredients

2        cups of cooked and cold rice

1/2     cup of quinoa

1        small egg

1        teaspoon of 100% FREEZE DRIED COLOMBIAN COFFEE

1/2     cup of double cream cheese

1        tin of drained tuna fish

 

Preparation

  • Mix the rice and ¼ cup of quinoa.
  • Beat the egg with the 100% FREEZE DRIED COLOMBIAN COFFEE apart and add it to the previous mixture. Beat until forming a dough.
  • Make small balls, put a little bit of cheese and of tuna fish at the center, close them and pass the through the remaining quinoa.
  • Fry in plenty hot oil.
  • Serve with avocado pear salad at taste.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Mushroom Roulade with 100% Freezed dries Colombian Coffee

(6 to 8 servings)

Ingredients

4         tablespoons of cottage cheese or cream cheese

150     ml. of heavy cream

1 1/2   teaspoons of 100% FREEZE DRIED COLOMBIAN COFFEE

5         separated eggs

200     g. of mature or semi mature cheese

1         tablespoon of fine herbs

           Pepper at taste

           Parmesan Cheese at taste

 

Preparation

  • Preheat the oven at 400°F. Sheathe a baking tin of 22 x 32 cm. with greased and floured and dusted with Parmesan cheese metallic paper.
  • In a bowl mix the cottage cheese with the heavy cream until getting an even and soft mixture.
  • Add the egg yolks one by one.
  • Add the grated cheese and the herbs. Pepper and salt at taste.
  • Beat the egg whites apart, at cutting point.
  • Mix everything in an encircling movement, add the coffee and pour in the mould. Put it at the oven for 12 to 15 minutes.
  • Fill and roll with the help of the paper. Sprinkle with Parmesan cheese before serving. 

 

Ingredients for the filling

2     tablespoons of butter

1     pound of mushrooms cut into slices

1     teaspoon of 100% FREEZE DRIED COLOMBIAN COFFEE with hazelnut taste

2     garlic cloves finely chopped

       Salt and pepper at taste

 

Preparation

  • In a frying pan melt the butter and fry lightly the garlic.
  • Add the mushrooms and sauté until they are dehydrated; add the coffee mix it and put it over the sponge cake.

 

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Bandit Love

(4 Servings)

Ingredients

4      ounces of concentrated passion fruit juice

4      ounces of 100% FREEZE DRIED COLOMBIAN COFFEE with vanilla flavor, prepared strong

4      ounces of heavy cream

4      tablespoons of sugar

        Small beans of roasted coffee

        Crushed ice

 

Preparation

  • Liquefy the cream, the coffee and the sugar at medium speed.
  • Without stopping mixing, slowly add the passion fruit juice.
  • Serve in the skins of the passion fruit with the crushed ice and decorate it with the coffee beans.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Beef Tenderloin with a Crust of Coffee

(4 servings)

Ingredients

4        Medallions of tenderloin of 125 gr each one

1/2     cup of butter at room temperature plus 2 tablespoons

1        tablespoon of 100% FREEZE DRIED COLOMBIAN COFFEE with Irish Coffee flavor.

1        medium size onion finely chopped

1/2     cup of breadcrumbs

1/2     cup of mushrooms

2        tablespoons of soy sauce

2        tablespoons of whisky

         Salt and pepper at taste

 

Preparation

  • Season the medallions with salt and pepper and heat in a frying pan two tablespoons of butter.
  • Seal the medallions on both sides and remove from the fire,
  • In a bowl and with the help of a fork, mix the rest of the butter, the coffee, the onion, the breadcrumbs, the mushrooms finely chopped, the soy sauce and the whisky until obtaining a lightly lumpy paste.
  • Put the medallions in a heat resistant tray and cover each one with one or two tablespoons of the paste.
  • Take it to the preheated oven at 350 ° F during 15 minutes.
  • Serve accompanied by vegetables cooked in sauce.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Coffee Rice

(4 servings)

Ingredients

1      cup of rice

1      tablespoon of oil

1      garlic clove or 1 branch of spring onion

1      teaspoon of salt

2      cups of water

1      tablespoon of 100% FREEZE DRIED COLOMBIAN COFFEE

1      pinch of powdered ginger

1/2   teaspoon of pepper

 

Preparation

  • Wash and drain the rice. Apart in a saucepan heat the oil and lightly fry the garlic or the onion at taste until they have turned golden and remove.
  • Add the rice and stir trying to turn it golden, lightly.
  • Add the water, the salt, the ginger and the pepper.
  • When it starts boiling remove a ¼ cup of water and dissolve the 100% FREEZE DRIED COLOMBIAN COFFEE, add it again and stir slowly with a fork.
  • Let the water evaporate until you can no longer see the bubbles. Cover it and lower to the minimum heat and let it cook for 25 minutes.
  •  Uncover and "comb the rice" with a fork, sprinkle it with a bit of cold water and cover it again for 10 more minutes.
  • You can give that special touch to it adding small squares of pineapple.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Crema of Coffee and Soursop

(4 servings)

Ingredients

1      cup of soursop juice lightly heavy

1/2   cup of 100% FREEZE DRIED COLOMBIAN COFFEE prepared strong

1      tablespoon of lemon juice

1/2   cup of powdered milk

1/2   cup of condensed milk

       Crushed ice

 

Preparation

  • Liquefy the first 5 ingredients until obtaining a cream.
  • Serve in long glasses with crushed ice and straws.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Chicken with Mango and Coffee Aroma

(STIR FRIED)

(4 servings)

Ingredients

2         big breasts of chicken boned and without the skins

2         tablespoons of white vinegar

           salt and pepper at taste

2          tablespoons of sunflower or olive oil

1/2       onion cut in stripes

1          teaspoon of 100% FREEZE DRIED COLOMBIAN COFFEE

1 1/2    cups of chopped spinach

1/2       cup of dry white wine

1          medium size mature mango cut in cubes

 

Preparation

  • Cut the breasts of chicken in cubes and marinate with the vinegar, the salt and the pepper.
  • In a Wok or a pan heat the oil. When it is very hot fry the chicken and the onion. Stir frequently.
  • When the chicken has turned golden add the coffee and the spinach and stir.
  • Add the wine and reduce for 1 minute. Add the mango, and let it cook covered during 3 more minutes.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Coffee Potatoes Gratin

(4 servings)

Ingredients

5         big savanna potatoes peeled and cooked

1/8      cup of onion chopped finely

1         garlic clove

1/2      cup of chicken broth

1/2      cup of heavy cream

1         teaspoon of 100% FREEZE DRIED COLOMBIAN COFFEE

1/2      cup of Parmesan Cheese

 

Preparation

  • Pre-heat the oven at 180°C -  350°F
  • In a frying pan, lightly fry the onion and the garlic. When they have turned golden add the broth, the coffee and let them reduce.
  • Add the heavy cream and reduce again. Correct the flavor.
  • Cut the potatoes in slices and put them in layers in a heat resistant container previously buttered. Sprinkle with the sauce and with the Parmesan Cheese.
  • Take it to the oven preheated at 350°F and let it gratin. Serve it hot.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Andean Boil

(2 to 3 servings)

Ingredients

1/2      cup of 100% FREEZE DRIED COLOMBIAN COFFEE with anise flavor at taste

1         ounce of liquor (aguardiente)

1/2      cup of lulus juice

           Sugar at taste

 

Preparation

  • Heat the lulus juice lightly and mix it with the coffee.
  • Add the liquor (Firewater, aguardiente) and the sugar. Beat strongly.
  • Serve hot in transparent (glass) cups

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Chicken Valdez Style

(4 servings)

Ingredients

2        boned breasts of chicken

2        tablespoons of white vinegar

1/8     cup of wheat flour

2        tablespoons of butter

1        tablespoon of oil

1/2     cup of white wine

1/2     cup of 100% FREEZE DRIED COLOMBIAN COFFEE prepared 

1/2     cup of soy sauce without condiments

1        medium size carrot cut in juliennes

1        medium size zucchini cut in circles

1        branch of celery cut in (half moons)

1        small onion cut in juliennes

          Salt and pepper at taste.

 

Preparation

  • Marinate the chicken breasts with vinegar and pepper. Pass the breasts by the flour and remove the excess.
  • Heat the butter and the oil in a frying pan and seal the breasts. Reserve.
  • In the same frying pan add the coffee and deglaze. Add the wine, the soy and the remaining flour; stir until the mixture is even.
  • Lower down the heat; add the vegetables and the chicken. Cover and leave cooking for 15 minutes.
  • Serve hot accompanied by rice or mash potatoes.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Espresso Creme Brulee

(4 servings)

Ingredients

1          cup of heavy cream

1          cup of milk

1/3       cup of white sugar

1          table spoons of 100% FREEZE DRIED COLOMBIAN COFFEE with caramel flavor

2          sticks of cinnamon

4          egg yolks

2          teaspoons of brown sugar

 

Preparation

  • In a sauce pan mix the heavy cream, the milk, the ½ of white sugar, the brown sugar, the coffee and the cinnamon, take to medium heat not letting it boil. Stir occasionally.
  • Apart beat the egg yolks with the rest of the sugar.
  • Remove the cinnamon and add slowly the egg yolks to the mixture of the coffee without stopping stirring.
  • Pour the mixture in heat resistant individual containers with hot water up to the middle of their capacity to cook them at bain-marie.
  • Take them to the oven at 180°C - 350°F, for 30 minutes.
  • Remove the containers and let them cool.
  • Serve cold in the individual containers.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

 

Snowed Coffee

(4 sevings)

Ingredients

8       ounces of 100% FREEZE DRIED COLOMBIAN COFFEE with hazelnut flavor, prepared strong

2       sticks of cinnamon

         Sugar at taste

4       balls of rum and raisins or vanilla ice cream

 

Preparation

  • Putt he cinnamon sticks in the hot coffee and sweeten at taste.
  • Serve 2 ounces of coffee in each cup and put a ball of ice cream in the center.
  • Serve immediately decorated with a leaf of peppermint.

Recipe developed by the Corporation Colombian Gastronomy Academy - Program Coffee School for Colombian Freeze Dried Buencafé, 2005.

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