Media 170 Coffeebook

The Book of
COFFEE
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The
Coffee
Book of Coffee
Contents
History of coffee........................................................................................................... 1
Latte.......................................................................................................................................... 8
Caramel Latte............................................................................................................................ 9
Cinnamon Latte...................................................................................................................... 10
Cinnamon Maple Latte.......................................................................................................... 11
Vanilla Latte............................................................................................................................ 12
Mocha & Macchiato ...............................................................................14

Almond Mocha Coffee.......................................................................................................... 15
Brazilian Coffee...................................................................................................................... 16
Cafe Caramel Macchiato....................................................................................................... 17
Cafe Mocha............................................................................................................................. 18
Caramel Cream Coffee.......................................................................................................... 19
Caramel Macchiato................................................................................................................ 20
Cinnamon Mocha Coffee...................................................................................................... 21
Cinnamon Mocha Hot Chocolate........................................................................................ 22
Iced Latte & Cappuccino................................................................... 40

Aztec Cinnamon Chocolate Iced Cappuccino............................................................. 41
Brewed Iced Cafe Latte.................................................................................................... 42
Iced Caf Latte.................................................................................................................. 43
Iced Mocha Latte.............................................................................................................. 44
Iced Vanilla Latte.............................................................................................................. 45
Blended Frozen Coffee ..................................................................... 46

Almond Espresso Float.................................................................................................... 47
Cappuccino Frost............................................................................................................. 48
Caramel Cafe Ice Cream Floats...................................................................................... 49
Coffee Ice Cubes............................................................................................................... 50
Frosty Mocha Coffee........................................................................................................ 51
Frozen Caramel Coffee.................................................................................................... 52
Mocha Peanut Butter Frosty........................................................................................... 53
Orange Mocha Smoothie................................................................................................ 54
FIND YOUR FLAVOR...................................................................... 56
Cappuccino ............................................................................................24
Chocolate Mint Cappuccino................................................................................................. 25
Cinnamon Mocha Cappuccino............................................................................................ 26
Hazelnut Cappuccino............................................................................................................ 27
Mocha Cappuccino................................................................................................................ 28
Iced Coffee .............................................................................................30

Brewed Iced Coffee................................................................................................................. 31
Caramel Macchiato Frappe................................................................................................... 32
Cinnamon Spiced Iced Coffee.............................................................................................. 33
Coconut Cafe Licuado........................................................................................................... 34
Creamy Instant Iced Coffee................................................................................................... 35
Iced Coffee for One................................................................................................................ 36
Instant French Vanilla Iced Coffee....................................................................................... 37
Instant Iced Coffee................................................................................................................. 38
The
Book of Coffee
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Coffee
History
of coffee
The history of coffee goes at least as far back

as the 10th century, with a number of reports
and legends surrounding its first use. The native
(undomesticated) origin of coffee is thought to have
been Ethiopia. The earliest substantiated evidence
of either coffee drinking or knowledge of the coffee
tree is from the 15th century, in the Sufi monasteries

of Yemen. By the 16th century, it had reached the
rest of the Middle East, Persia, Turkey, Horn of
Africa, and northern Africa. Coffee then spread
to the Balkans, Italy and to the rest of Europe, to
Indonesia and then to America.
FIRST USE
The Ethiopian ancestors of todays Oromo ethnic
group were the first to have recognized the
energizing effect of the native coffee plant. Studies
of genetic diversity have been performed on
Coffea arabica varieties, which were found to be
of low diversity but with retention of some residual
heterozygosity from ancestral materials, and closely
related diploid species Coffea canephora and C.
liberica; however, no direct evidence has ever
been found indicating where in Africa coffee grew
or who among the natives might have used it as a
stimulant or known about it there earlier than the
seventeenth century. The original domesticated
coffee plant is said to have been from Harar, and
the native population is thought to be derived
from Ethiopia with distinct nearby populations
in Sudan and Kenya.
Sheik Aboul Hasan Schadhelis disciple, Omar.

According to the ancient chronicle (preserved in the
Abd-Al-Kadir manuscript), Omar, who was known
for his ability to cure the sick through prayer, was
once exiled from Mocha to a desert cave near
Ousab. Starving, Omar chewed berries from nearby
shrubbery, but found them to be bitter. He tried
roasting the beans to improve the flavor, but they
became hard. He then tried boiling them to soften
the bean, which resulted in a fragrant brown liquid.
Upon drinking the liquid Omar was revitalized and
sustained for days. As stories of this miracle drug
reached Mocha, Omar was asked to return and was
made a saint.
Another probably fanciful account involves a 9thcentury Ethiopian goat-herder, Kaldi, who, noticing
the energizing effects when his flock nibbled on the
Coffee was primarily consumed in the Islamic world bright red berries of a certain bush, chewed on the
where it originated and was directly related to
fruit himself. His exhilaration prompted him to bring
religious practices.
the berries to a monk in a nearby monastery. But
the monk disapproved of their use and threw them
There are several legendary accounts of the
into the fire, from which an enticing aroma billowed,
origin of the drink itself. One account involves the
causing other monks to come and investigate. The
Yemenite Sufi mystic Ghothul Akbar Nooruddin Abu roasted beans were quickly raked from the embers,
al-Hasan al-Shadhili.[11] When traveling in Ethiopia, ground up, and dissolved in hot water, yielding the
the legend goes, he observed birds of unusual
worlds first cup of coffee. Since this story is not
vitality, and, upon trying the berries that the birds
known to have appeared in writing before 1671, 800
had been eating, experienced the same vitality.
years after it was supposed to have taken place, it
is highly likely to be apocryphal.
Other accounts attribute the discovery of coffee to
History of coffee
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HISTORY
The earliest credible evidence of either coffee
drinking or knowledge of the coffee tree appears
in the middle of the 15th century, in Yemens Sufi
monasteries.
Coffee beans were first exported from Ethiopia
to Yemen. Yemeni traders brought coffee back to
their homeland and began to cultivate the bean.
The word qahwa originally meant wine, and
Sufis in Yemen used the beverage as an aid to
concentration and as a kind of spiritual intoxication
when they chanted the name of God. Sufis used
it to keep themselves alert during their nighttime
devotions. A translation of Al-Jaziris manuscript[15]
traces the spread of coffee from Arabia Felix (the
present day Yemen) northward to Mecca and
Medina, and then to the larger cities of Cairo,
Damascus, Baghdad, and Constantinople. By
1414, the beverage was known in Mecca, and in
the early 1500s was spreading to the Mameluke
Sultanate of Egypt and North Africa from the
Yemeni port of Mocha. Associated with Sufism, a
myriad of coffee houses grew up in Cairo (Egypt)
around the religious University of the Azhar. These
coffee houses also opened in Syria, especially
in the cosmopolitan city of Aleppo, and then in
Istanbul, the capital of the Ottoman Empire, in 1554.
In 1511, it was forbidden for its stimulating effect
by conservative, orthodox imams at a theological
court in Mecca. However, these bans were to be
overturned in 1524 by an order of the Ottoman
Turkish Sultan Selim I, with Grand Mufti Mehmet
Ebussuud el-madi issuing a fatwa allowing the
consumption of coffee. In Cairo, Egypt, a similar
ban was instituted in 1532, and the coffeehouses
and warehouses containing coffee beans were
sacked.During the 16th century, it had already

reached the rest of the Middle East, the Safavid
Empire and the Ottoman Empire. From the Middle
East, coffee drinking spread to Italy, then to the rest
of Europe, and coffee plants were transported by
the Dutch to the East Indies and to the Americas.
Similarly, coffee was banned by the Ethiopian
Orthodox Church some time before the 18th
century.However, in the second half of the 19th
century, Ethiopian attitudes softened towards
coffee drinking, and its consumption spread rapidly
between 1880 and 1886; according to Richard
Pankhurst, this was largely due to Emperor
Menilek, who himself drank it, and to Abuna
Matewos who did much to dispel the belief of the
clergy that it was a Muslim drink.
The earliest mention of coffee noted by the literary
coffee merchant Philippe Sylvestre Dufour is a
reference to bunchum in the works of the 10th
century CE Persian physician Muhammad ibn
Zakariya al-Razi, known as Rhazes in the West, but
more definite information on the preparation of a
beverage from the roasted coffee berries dates from
several centuries later. One of the most important
of the early writers on coffee was Abd al-Qadir
al-Jaziri, who in 1587 compiled a work tracing the
history and legal controversies of coffee entitled
Umdat al safwa fi hill al-qahwa
. He reported that one Sheikh, Jamal-al-Din
al-Dhabhani (d. 1470), mufti of Aden, was the first to
adopt the use of coffee (circa 1454).
He found that among its properties was that it drove
away fatigue and lethargy, and brought to the body
a certain sprightliness and vigour.
Europe
Coffee was noted in Aleppo by the German
physician botanist Leonhard Rauwolf, the first
European to mention it, as chaube, in 1573;
Rauwolf was closely followed by descriptions from
other European travellers.
merchants introduced coffee-drinking to the wealthy

in Venice, charging them heavily for the beverage.
In this way, coffee was introduced to Europe. Coffee
became more widely accepted after Pope Clement
VIII condoned its use in 1600, following controversy
over whether it was acceptable for Catholics to
The vibrant trade between the Republic of Venice
consume it and appeals to ban the drink.The first
and the Muslims in North Africa, Egypt, and the East European coffee house apart from those in the
brought a large variety of African goods, including
Ottoman Empire was opened in Venice in 1645.
coffee, to this leading European port. Venetian
Austria
The first coffeehouse in Austria opened in Vienna

in 1683 after the Battle of Vienna, by using supplies
from the spoils obtained after defeating the Turks.
The officer who received the coffee beans, Polish
military officer of Ukrainian origin Jerzy Franciszek
Kulczycki, opened the coffee house and helped

popularize the custom of adding sugar and milk to
the coffee. Melange is the typical Viennese coffee,
which comes mixed with hot foamed milk and a
glass of water.
England
According to Leonhard Rauwolfs 1583 account,
coffee became available in England no later than
the 16th century, largely through the efforts of the
British East India Company and the Dutch East
India Company. The first coffeehouse in England
was opened in St. Michaels Alley in Cornhill.
The proprietor was Pasqua Rose, the servant
of Daniel Edwards, a trader in Turkish goods.
Edwards imported the coffee and assisted Rose
in setting up the establishment. Oxfords Queens
Lane Coffee House, established in 1654, is still in
existence today. By 1675, there were more than
3,000 coffeehouses throughout England, but there
were many disruptions in the progressive movement
of coffeehouses between the 1660s and 1670s.
During the enlightenment, these early English
coffee houses became gathering places used for
deep religious and political discussions among the
populace. This practice became so common, and
potentially subversive, that Charles II made an
attempt to crush coffee houses in 1675.
The banning of women from coffeehouses
was not universal, for example, women
frequented them in Germany, but it appears

to have been commonplace elsewhere
in Europe, including in England.
Many in this period believed coffee to have
medicinal properties. A 1661 tract entitled A
character of coffee and coffee-houses, written by
one M.P., lists some of these perceived benefits:
Tis extolled for drying up the Crudities
of the Stomack, and for expelling Fumes
out of the Head. Excellent Berry! which
can cleanse the English-mans Stomak of
Flegm, and expel Giddinesse out of his Head.
This new commodity proved controversial among
some subjects, however. For instance, the
anonymous 1674 Womens Petition Against Coffee
declared:
the Excessive Use of that Newfangled, Abominable,
Heathenish Liquor called COFFEE ...has...Eunucht
our Husbands, and Crippled our more kind Gallants,
that they are become as Impotent, as Age.
France
Antoine Galland (16461715) in his aforementioned
translation described the Muslim association with
coffee, tea and chocolate: We are indebted to
these great [Arab] physicians for introducing coffee
to the modern world through their writings, as well
as sugar, tea, and chocolate. Galland reported that
he was informed by Mr. de la Croix, the interpreter
of King Louis XIV of France, that coffee was
brought to Paris by a certain Mr. Thevenot, who
had travelled through the East. On his return to
that city in 1657, Thevenot gave some of the beans
to his friends, one of whom was de la Croix.

In 1669, Soleiman Agha, Ambassador from Sultan
Mehmed IV, arrived in Paris with his entourage
bringing with him a large quantity of coffee
beans. Not only did they provide their French and
European guests with coffee to drink, but they also
donated some beans to the royal court. Between
July 1669 and May 1670, the Ambassador managed
to firmly establish the custom of drinking coffee
among Parisians.
Germany
In Germany, coffeehouses were first established
in North Sea ports, including Bremen (1673)
and Hamburg (1677). Initially, this new beverage
was written in the English form coffee, but during
the 1700s the Germans gradually adopted the
French word caf, that slowly chaged to the word

Kaffee, where it stands now. In the 18th century
the popularity of coffee gradually spread around
the German lands, and was taken up by the ruling
classes. Coffee was served at the court of the Great
History of coffee
Elector, Frederick William of Brandenburg, as early

as 1675, but the first public coffee house in his
capital, Berlin, opened only in 1721.
Composer Johann Sebastian Bach, who was
cantor of St. Thomas Church, Leipzig, in 172350, conducted a musical ensemble at Caf
Zimmermann in that Saxon city. Sometime in
1732-35 he composed the secular Coffee Cantata
Schweigt stille, plaudert nicht (BWV 211), in
which a young woman, Lieschen, pleads with
her disapproving father to accept her devotion to
drinking coffee, then a newfangled fashion. The
libretto includes such lines as:
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Ei! wie schmeckt der Coffee se,

Lieblicher als tausend Ksse,
Milder als Muskatenwein.
Coffee, Coffee muss ich haben,
Und wenn jemand mich will laben,
Better than a thousand kisses,
After the Boston Tea Party of 1773, large numbers

of Americans switched to drinking coffee during
the American Revolution because drinking tea had
become unpatriotic.
Milder than muscat wine.
Cultivation was taken up by many countries in
Ach, so schenkt mir Coffee ein!

(Oh! How sweet coffee does taste,
Coffee, coffee, Ive got to have it,

And if someone wants to perk me up, *
India
Oh, just give me a cup of coffee!)
Monsooned Malabar arabica, compared with green

Yirgachefe beans from Ethiopia
Netherlands
The race among Europeans to obtain live coffee
trees or beans was eventually won by the Dutch in
1616. Pieter van der Broecke, a Dutch merchant,
obtained some of the closely guarded coffee bushes
from Mocha, Yemen in 1616. He took them back
to Amsterdam and found a home for them in the
Botanical gardens, where they began to thrive. This
apparently minor event received little publicity, but
was to have a major impact on the history of coffee.
The beans that van der Broecke acquired from
Mocha forty years earlier adjusted well to conditions
in the greenhouses at the Amsterdam Botanical

Garden and produced numerous healthy Coffea
arabica bushes. In 1658 the Dutch first used them
to begin coffee cultivation in Ceylon (now Sri Lanka)
and later in southern India. They abandoned these
cultivations to focus on their Javanese plantations in
order to avoid lowering the price by oversupply.
Within a few years the Dutch colonies (Java in Asia,
Suriname in the Americas) had become the main
suppliers of coffee to Europe.
Americas
Gabriel de Clieu brought coffee seedlings to
Martinique in the Caribbean circa 1720. Those
sprouts flourished and 50 years later there were
18,680 coffee trees in Martinique enabling the
spread of coffee cultivation to Haiti, Mexico and
other islands of the Caribbean. The territory of
Santo Domingo (now Hispaniola, comprising Haiti
and the Dominican Republic) saw coffee cultivated
from 1734, and by 1788 it supplied half the worlds
coffee. Coffee had a major influence on the
geography of Latin America. The French colonial
plantations relied heavily on African slave laborers.
However, the dreadful conditions that the slaves
worked in on coffee plantations were a factor in
the soon-to-follow Haitian Revolution. The coffee
industry never fully recovered there.
Meanwhile, coffee had been introduced to Brazil

in 1727, although its cultivation did not gather
momentum until independence in 1822. After this
time, massive tracts of rainforest were cleared
first from the vicinity of Rio and later So Paulo for
coffee plantations.
Coffee also found its way to the Isle of Bourbon,

now known as Runion, in the Indian Ocean. The
plant produced smaller beans and was deemed a
different variety of arabica known as var. Bourbon.
The Santos coffee of Brazil and the Oaxaca coffee
of Mexico are the progeny of that Bourbon tree.
Circa 1727, the King of Portugal sent Francisco
de Melo Palheta to French Guiana to obtain coffee
seeds to become a part of the coffee market.
Francisco initially had difficulty obtaining these
seeds, but he captivated the French Governors
wife and she sent him enough seeds and shoots
to commence the coffee industry of Brazil. In 1893,
the coffee from Brazil was introduced into Kenya
and Tanzania (Tanganyika), not far from its place
of origin in Ethiopia, 600 years prior, ending its
transcontinental journey.
the latter half of the 19th century, and almost

all involved the large-scale displacement and
exploitation of the indigenous Indian people. Harsh
conditions led to many uprisings, coups and bloody
suppression of peasants.[38] The notable exception
was Costa Rica, where lack of ready labor
prevented the formation of large farms. Smaller
farms and more egalitarian conditions ameliorated
unrest over the 19th and 20th centuries.
In the 1930s Brazil took off as the major producer
of coffee, leaving behind their early yerba mate
industry, which Argentina then took over.
The first record of coffee growing in India is

following the introduction of coffee beans from
Yemen by Baba Budan to the hills of Chikmagalur
in 1670. Since then coffee plantations have
become established in the region, extending south
to Kodagu.
Coffee production in India is dominated in the
hill tracts of South Indian states, with the state of
Karnataka accounting 53% followed by Kerala 28%
and Tamil Nadu 11% of production of 8,200 tonnes.
Indian coffee is said to be the finest coffee grown
in the shade rather than direct sunlight anywhere in
the world. There are approximately 250,000 coffee
growers in India; 98% of them are small growers.
[43] As of 2009, the production of coffee in India
was only 4.5% of the total production in the world.
Almost 80% of the countrys coffee production
is exported. Of that which is exported, 70% is
bound for Germany, Russian federation, Spain,
Belgium, Slovenia, United States, Japan, Greece,
Netherlands and France, and Italy accounts for 29%
of the exports. Most of the export is shipped through
the Suez Canal.
Indian coffee, grown mostly in southern India under

monsoon rainfall conditions, is also termed as
Indian monsooned coffee. Its flavour is defined
as: The best Indian coffee reaches the flavour
characteristics of Pacific coffees, but at its worst
it is simply bland and uninspiring. The two well
known species of coffee grown are the Arabica and
Robusta. The first variety that was introduced in the
Baba Budan Giri hill ranges of Karnataka in the 17th
century was marketed over the years under the
brand names of Kent and S.795.
Chikmagalur Coffee is the cornerstone of

Chikmagalurs economy. Chikmagalur is the
birthplace of coffee in India, where the seed was
first sown about 350 years ago. Coffee Board is
the department located in Chikmagalur town that
oversees the production and marketing of coffee
cultivated in the district. Coffee is cultivated in
Chikmagalur district in an area of around 85,465
hectares with Arabica being the dominant variety
grown in upper hills and Robusta being the major
variety in the low level hills. There are around
15000 coffee growers in this district with 96% of
them being small growers with holdings of less than
or equal to 4 hectares. The average production is
55,000 MT: 35,000 MT of Arabica and 20,000 MT
of Robusta. The average productivity per hectare is
Coffee is grown in three regions of India with
810 kg for Arabica and 1110 kg of Robusta, which
Karnataka, Kerala and Tamil Nadu forming the
are higher than the national average. Arabica is a
traditional coffee growing region of South India,
species of coffee that is also known as the coffee
followed by the new areas developed in the nonshrub of Arabia, mountain coffee or arabica
traditional areas of Andhra Pradesh and Orissa in
coffee. Coffea arabica is believed to be the first
the eastern coast of the country and with a third
species of coffee to be cultivated, being grown
region comprising the states of Assam, Manipur,
in southwest Arabia for well over 1,000 years. It
Meghalaya, Mizoram, Tripura, Nagaland and
is considered to produce better coffee than the
Arunachal Pradesh of Northeastern India, popularly other major commercially grown coffee species,
known as Seven Sister States of India.
Coffea canephora (robusta). Arabica contains less
History of coffee
caffeine than any other commercially cultivated

species of coffee. Robusta is a species of coffee
which has its origins in western Africa. It is grown
mostly in Africa and Brazil, where it is often called
Conillon. It is also grown in Southeast Asia where
French colonists introduced it in the late 19th
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century. In recent years Vietnam, which only

produces robusta, has surpassed Brazil, India,
and Indonesia to become the worlds single largest
exporter. Approximately one third of the coffee
produced in the world is robusta.
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Latte
Caramel Latte
Prep Time:15 minutes
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 to 4 tablespoonscaramel flavored syrup*
1/4 cup hot, fresh strong brewedFolgers French Roast Coffee
Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee
Whipped cream
Smuckers Sundae Syrup Caramel Flavored Syrup, for garnish
Baking toffee bits, for garnish
Directions
POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes
or until hot but not boiling. Whisk until foamy.
POUR caramel syrup into standard-size coffee cup. Microwave on HIGH 20 seconds
to warm syrup. Stir in hot coffee.
ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with
caramel sundae syrup. Sprinkle with toffee bits. Serve immediately.
* A variety of flavored syrups that enhance coffee drinks are available in supermarket
coffee aisles, specialty coffee houses, gourmet food stores and online.
Latte
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Cinnamon Latte
Cinnamon Maple Latte
Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients
Ingredients
1/2 cupmilk
1/2 cupmilk
3 to 4 tablespoonscinnamon flavored syrup*
3 tablespoonsHungry Jack Original Syrup, plus additional for garnish

Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee
1/8 teaspooncinnamon
Whipped cream
1/4 cup hot strong brewedFolgers Classic Roast Coffee
Whipped cream
Ground cinnamon, for garnish
Directions
Directions
MICROWAVE milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or

until hot but not boiling. Whisk until foamy.
PLACE syrup and cinnamon in standard-size coffee cup. Microwave on HIGH 20

seconds. Stir in hot coffee.
POUR cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20

seconds to warm syrup. Stir in hot coffee.
ADD milk to coffee mixture. Top with whipped cream. Drizzle with syrup.
caramel sundae syrup. Sprinkle with cinnamon. Serve immediately.
11
Latte
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Vanilla Latte
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 to 4 tablespoonsvanilla flavored syrup*
Or 1/4 cup hot, fresh strong brewedFolgers
Black Silk Coffee
Whipped cream
Directions
POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds
ADD steamed milk to brim of cup. Top with swirl of whipped cream. Sprinkle with
cinnamon. Serve immediately.
13
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Mocha & Macchiato
Almond Mocha Coffee

Cook Time:0 minutes
Yield:2 servings
Ingredients
1/3 cupheavy cream, chilled
2 teaspoons plus 4 tablespoonsalmond or hazelnut flavored syrup*
1 cupmilk
2 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup

Black Silk Coffee
Sliced almonds or chopped nuts, for garnish

Maraschino cherries with stems, for garnish
Directions
WHIP heavy cream and 2 teaspoons almond syrup in chilled small bowl with electric
mixer on low speed until cream begins to thicken. Beat on high speed to desired
consistency. Chill.
POUR 2 tablespoons almond syrup and 1 tablespoon chocolate syrup into each of
two standard-size coffee cups. Microwave on HIGH 20 seconds to warm syrups. Stir
1/4 cup hot coffee into each cup.
ADD steamed milk to brim of cup. Top with dollop of almond whipped cream. Garnish
with nuts and cherries. Serve immediately.
15
Mocha & Macchiato
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Brazilian Coffee
Cafe Caramel Macchiato
Cook Time:10 minutes
Cook Time:4 minutes
Yield:2 quarts
Yield:4 servings
Ingredients
Ingredients
1/3 cupunsweetened cocoa
2 cupswhole milk
1/4 teaspoonsalt
1 (12 oz.) jarSmuckers Caramel Flavored Topping
1 teaspoonground cinnamon
2 cups hot, fresh strong brewedFolgers French Roast Coffee

OrFolgers
1 (14 oz.) canEagle Brand Sweetened Condensed Milk
5 cupswater
1 1/3 cups strong brewedFolgers Classic Roast Coffee
Directions
COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened
condensed milk; mix well.
SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil.
Serve warm.
Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before
serving.
Black Silk Coffee
Directions
MICROWAVE milk in a medium microwave-safe bowl on HIGH 2 to 3 minutes or until
very hot but not boiling. Beat hot milk with electric mixer on low speed, increasing
speed as milk begins to thicken. Continue beating until very foamy. (Milk will settle to
the bottom; foam will rise to the top.)
PLACE 3/4 cup caramel topping in 4-cup glass measuring cup or other microwavesafe container. Microwave on HIGH 45 seconds to warm. Stir in brewed coffee until
blended. Pour evenly into 4 coffee mugs.
ADD 1/4 cup steamed milk to each cup. Spoon foamed milk on top to fill cup to
brim. Drizzle tops with remaining caramel topping in a criss-cross pattern. Serve
immediately.
17
Mocha & Macchiato
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Cafe Mocha
Caramel Cream Coffee
Prep Time:5 minutes
Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients
Ingredients
1/2 cupmilk
6 oz. hot, fresh strong brewedFolgers Classic Roast Coffee
3 to 4 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup, plus

additional for garnish

Black Silk Coffee
Whipped cream
Chocolate decorator sprinkles, for garnish
Directions
5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup
Whipped cream
Ground cinnamon
Directions
POUR coffee into large mug. Add syrup.
STIR until blended. Top with whipped cream and cinnamon.
POUR chocolate sundae syrup into standard-size coffee cup. Microwave on HIGH 20
seconds to warm syrup. Stir in hot coffee.
additional chocolate sundae syrup. Garnish with sprinkles. Serve immediately.
19
Mocha & Macchiato
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Caramel Macchiato
Cinnamon Mocha Coffee
Cook Time:0 minutes
Cook Time:5 minutes
Yield:1 serving
Yield:6
Ingredients
Ingredients
4 cups strong brewedFolgers Classic Roast Coffee
1/2 cupmilk
1 (14-ounce) canEagle Brand Sweetened Condensed Milk
3 to 4 tablespoonsvanilla flavored syrup*
2 (1-ounce)squares unsweetened chocolate

Black Silk Coffee
Directions
or until hot but not boiling. Beat hot milk with electric mixer, increasing speed as milk
begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the
bottom. Foamed milk will rise to the top.
POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds
1/2 teaspoonground cinnamon

Whipped cream or vanilla ice cream
Ground cinnamon for garnish
Directions
COMBINE coffee, sweetened condensed milk, unsweetened chocolate and
cinnamon in large saucepan. Heat over low heat, stirring until coffee is hot.
POUR into mugs. Garnish with whipped cream or small spoonful of vanilla ice cream
and a sprinkle of cinnamon, if desired. Serve immediately.
ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Drizzle with
caramel sundae syrup in a criss-cross pattern. Serve immediately.
21
Mocha & Macchiato
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The
Coffee
Book of Coffee
Cinnamon Mocha Hot Chocolate

Cook Time:0 minutes
Yield:1 serving
Ingredients
1 1/4 cupshot half-n-half or milk
1 packetFolgers Fresh Breaks Black Silk Roasted Concentrated Coffee
Or 1 packetFolgers
Fresh Breaks 100% Colombian Roasted Concentrated Coffee
1 (1 oz.) packetinstant hot cocoa mix

Dash cinnamon, plus more for garnish
Whipped cream
Directions
COMBINE hot half-n-half or milk and instant coffee packet in a large mug, stirring
until coffee is dissolved. Add cocoa packet and dash of cinnamon. Stir until blended.
Top with whipped cream and sprinkle with cinnamon.
23
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The
Coffee
Book of Coffee
Cappuccino
Chocolate Mint Cappuccino

Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
1 to 2 teaspoonspeppermint flavored syrup*

Black Silk Coffee
Unsweetened cocoa powder or chocolate curls, for garnish
Directions
POUR peppermint and chocolate syrups into standard-size coffee cup. Microwave on
HIGH 20 seconds to warm syrups. Stir in hot coffee.
ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with
cocoa powder or garnish with chocolate curls. Serve immediately.
25
Cappuccino
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The
Coffee
Book of Coffee
Cinnamon Mocha Cappuccino
Hazelnut Cappuccino
Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients
Ingredients
1/2 cupmilk
1/2 cupwhole milk
1 tablespooncinnamon flavored syrup*
2 tablespoonshazelnut flavored syrup*
1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee

Or 1 packetFolgers

Black Silk Coffee
Fresh Breaks Breakfast Blend Roasted Concentrated Coffee
1/4 cuphot water
Ground cinnamon or unsweetened cocoa powder, for garnish
Chocolate curls or unsweetened cocoa powder, for garnish
Directions
Directions
POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1/2 minutes
POUR milk into 1-quart microwave-safe bowl.** Microwave on HIGH 1 to 1 1/2

minutes or until hot but not boiling. Beat hot milk with electric mixer, increasing speed
as foam begins to form. Continue beating until foam doubles. Steamed milk will settle
to the bottom. Frothed milk will rise to the top.
POUR cinnamon and chocolate syrups into standard-size coffee cup. Microwave on
HIGH 20 seconds to warm syrups. Stir in hot coffee.
POUR hazelnut syrup, water and coffee into cappuccino cup. Microwave on HIGH 30
to 45 seconds or until hot. Stir until coffee is dissolved.
ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with
cinnamon or cocoa powder. Serve immediately.
ADD steamed milk. Spoon on foamed milk to brim of cup. Garnish with chocolate
curls or sprinkle with cocoa powder.
*A variety of flavored syrups that enhance coffee drinks are available in supermarket
**A commercial frother may be used to make the steamed milk and froth.
VARIATION:
CHOCOLATE HAZELNUT CAPPUCCINO: ADD 2 tablespoons Smuckers Chocolate
Sundae Syrup along with hazelnut syrup in step 2.
27
Cappuccino
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The
Coffee
Book of Coffee
Mocha Cappuccino
Prep Time:5 minutes
Cook Time:0 minutes
Yield:1
Ingredients
3/4 cuphot brewed Folgers coffee
2 tablespoonsJif Mocha Cappuccino Flavored Hazelnut Spread
Or 2 tablespoonsJif
Chocolate Flavored Hazelnut Spread
Whipped cream
Directions
FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until
blended. Top with whipped cream and sprinkle of cinnamon, if desired.
29
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The
Coffee
Book of Coffee
Iced Coffee
Brewed Iced Coffee

Cook Time:0 minutes
Yield:4 servings
Ingredients
1/2 cupFolgers Classic Roast Coffee
3 cupscold water, divided

1/2 cupsugar
1/2 cuphalf-and-half, chilled
Ice cubes
Whipped cream
Directions
BREW coffee in coffeemaker using 1 1/2 cups cold water.
COMBINE hot brewed coffee and sugar in glass bowl or pitcher. Stir until sugar is
completely dissolved. Blend in 1 1/2 cups cold water and half-and-half. Chill until
ready to serve.
POUR over ice in tall glasses or cafe mugs. Top with whipped cream, if desired.
Serve immediately.
VARIATION
INSTANT ICED COFFEE: Combine 1 cup boiling water and 3 tablespoons Folgers
Classic Instant Coffee Crystals in glass bowl or pitcher. Stir in sugar until completely
dissolved. Blend in 2 cups cold water and half-and-half. Chill. Serve as directed
above.
31
Iced Coffee
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The
Coffee
Book of Coffee
Caramel Macchiato Frappe
Cinnamon Spiced Iced Coffee
Cook Time:0 minutes
Cook Time:5 minutes
Yield:1 serving
Yield:6 servings
Ingredients
Ingredients
1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

Or 1 packetFolgers
1 tablespoonhot water
1/3 cupcold chocolate milk
2 tablespoonsSmuckers Caramel Flavored Topping, plus additional for garnish
1 tablespoonsugar
1/4 teaspoonvanilla extract
3/4 cupice cubes
Whipped cream
Directions
CHILL tall 8-ounce glass in freezer.
3/4 cup groundFolgers Classic Roast Coffee
1 teaspoonground cinnamon
3 cupscold water
Ice cubes
Directions
STIR together ground coffee and cinnamon. Brew in coffeemaker using 3 cups cold
water.
POUR sweetened condensed milk into 1 1/2-quart pitcher. Add hot brewed coffee,
stirring until thoroughly blended.
POUR coffee mixture over ice in tall glasses or cafe mugs. Serve immediately.
DISSOLVE coffee into hot water. Combine coffee and chocolate milk in blender
container, mixing until coffee is dissolved. Add caramel syrup, sugar, vanilla and ice
cubes. Pulse blender to desired consistency, adding more ice cubes if necessary.
POUR into chilled glass. Top with whipped cream. Drizzle with caramel syrup. Serve
with straw and long-handled spoon.
33
Iced Coffee
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The
Coffee
Book of Coffee
Coconut Cafe Licuado
Creamy Instant Iced Coffee
Cook Time:0 minutes
Cook Time:0 minutes
Yield:5 to 6 servings
Yield:5 to 6 servings
Ingredients
Ingredients
1 (13.5 oz.) cancoconut milk, chilled
1 (12 fl. oz.) canPET Evaporated Milk, chilled
2 tablespoonsFolgers Classic Roast Instant Coffee Crystals
1 (14 oz.) canMagnolia Sweetened Condensed Milk, chilled
1/3 cupsugar or to taste
Ice cubes
Ice cubes
Whipped cream
Directions
COMBINE coconut milk and coffee crystals in blender container until coffee is dissolved. Add sweetened condensed milk.
PROCESS 2 minutes or until blended. Pour over ice in glasses.
Directions
COMBINE evaporated milk, coffee crystals and sugar in blender container until
coffee crystals are dissolved.
POUR over ice in tall glasses. Top with swirl of whipped cream. Serve immediately.
VARIATION
CREAMY VANILLA ICED COFFEE: ADD 1/2 teaspoon vanilla extract to blender
container.
CREAMY CINNAMON ICED COFFEE: ADD 1/2 teaspoon vanilla extract and 1/8
teaspoon ground cinnamon to blender container.
35
Iced Coffee
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The
Coffee
Book of Coffee
Iced Coffee for One
Instant French Vanilla Iced Coffee
Prep Time:5 minutes
Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients
Ingredients
1/3 cupwarm water
1/2 cupwater
1 (0.07 oz.) packetFolgers Classic Roast Instant Coffee Crystals
1 1/2 to 2 teaspoonsFolgers Classic Roast Instant Coffee Crystals
1 tablespoonsugar
1/4 cupInternational Delight French Vanilla Coffee Creamer
2 tablespoonshalf-and-half, milk or coffee creamer
Ice cubes
Ice cubes
Whipped cream
Whipped cream
Directions
Directions
STIR water and coffee crystals in tall glass until dissolved. Blend in coffee creamer.
POUR water over coffee in 8 oz. glass. Add sugar. Stir until dissolved.
ADD ice. Top with swirl of whipped cream. Serve immediately.
STIR in half-and-half. Add ice cubes. Top with whipped cream.

CARAMEL ICED COFFEE FOR ONE: Stir in 2 tablespoons Smuckers Caramel
Sundae Syrup into coffee instead of sugar.
37
Iced Coffee
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The
Coffee
Book of Coffee
Instant Iced Coffee

Cook Time:0 minutes
Yield:4 servings
Ingredients
1 cupboiling water
1/2 cupsugar or to taste

2 cupscold water
1/2 cuphalf-and-half, milk or coffee creamer
Ice cubes
Whipped cream
Directions
POUR boiling water over coffee crystals in glass bowl or pitcher. Add sugar. Stir until
completely dissolved. Blend in cold water and half-and-half. Chill until ready to serve.
POUR over ice in tall glasses. Top with whipped cream, if desired. Serve
immediately.
VARIATION
BREWED ICED COFFEE: Brew 1/2 cup Folgers Classic Roast Coffee in
coffeemaker using 1 1/2 cups cold water. Combine hot coffee and sugar in glass bowl
or pitcher. Stir until completely dissolved. Blend in 1 1/2 cups cold water and halfand-half. Chill. Serve as directed above.
39
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The
Coffee
Book of Coffee
Iced Latte & Cappuccino
Aztec Cinnamon Chocolate Iced

Cappuccino
Prep Time:5 minutes
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/4 cupMagnolia Sweetened Condensed Milk
2 tablespoonsSmuckers Chocolate Fudge Topping
1/4 teaspoonvanilla extract

1/8 teaspoonground cinnamon
1/4 cupFolgers Classic Roast Coffee, brewed strong, cooled to room temperature
1 cupice
Whipped cream
Ground cinnamon
Directions
PLACE sweetened condensed milk, chocolate topping, vanilla, cinnamon, brewed
coffee and ice in blender container. Process until smooth.
GARNISH with whipped cream and cinnamon. Serve immediately.
41
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The
Coffee
Book of Coffee
Brewed Iced Cafe Latte
Iced Caf Latte
Prep Time:5 minutes
Cook Time:0 minutes
Cook Time:0 minutes
Yield:5 servings
Yield:4 servings
Ingredients
Ingredients
1/3 cupFolgers Classic Roast Coffee

Or 1/4 cupFolgers
Black Silk Coffee
2 cupscold water
1/2 cupice cold water

1 (14 oz.) canEagle Brand Sweetened Condensed Milk, chilled
4 to 5 cupsice cubes
Directions
BREW coffee in coffeemaker using 2 cups cold water.
COMBINE hot brewed coffee and sweetened condensed milk in pitcher, stirring until
completely blended.
3 cupsice cubes
Directions
COMBINE coffee,water and sweetened condensed milk in blender container. Blend
until coffee is dissolved.
POUR over ice placed in tall glasses. Serve immediately.
FILL 5 tall glasses or cafe mugs with ice cubes. Pour coffee mixture over ice. Serve
immediately.
43
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The
Coffee
Book of Coffee
Iced Mocha Latte
Iced Vanilla Latte
Cook Time:0 minutes
Cook Time:0 minutes
Yield:5 cups
Yield:6 servings
Ingredients
Ingredients
1 1/2 cupscold water
1 cup strong brewedFolgers French Vanilla Flavored Coffee, * cooled to room temperature
Ice cubes
Directions
COMBINE water, coffee crystals, sweetened condensed milk and chocolate syrup in
blender container until crystals are dissolved and mixture is frothy.
FILL 4 cafe glasses with ice. Pour mocha mixture over ice.
1 (12 fl. oz.) canPET Evaporated Milk, chilled
1/3 cupsugar
Ice cubes
Directions
COMBINE coffee, evaporated milk and sugar in blender container. Blend until
smooth. Pour over ice in glasses. Serve immediately.
VARIATION
ICED CINNAMON LATTE: Substitute 1 cup Folgers Cinnamon Swirl Flavored Coffee,
brewed strong* for French Vanilla.
*To make strong brewed coffee: Measure 6 tablespoons French Vanilla or Cinnamon
Swirl ground coffee and 1 1/2 cups cold water into a drip coffeemaker. Brew
according to manufacturers directions.
45
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The
Coffee
Book of Coffee
Blended Frozen Coffee
Almond Espresso Float

Cook Time:0 minutes
Yield:1 serving
Ingredients
1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee
Or 1 packetFolgers
Fresh Breaks Black Silk Roasted Concentrated Coffee
1 tablespoonhot water
1/8 teaspoonalmond extract, or to taste
2 rounded scoopscoffee ice cream (3/4 cup)
Cream soda, chilled
Whipped cream
Cocoa powder, for garnish
Directions
CHILL a tall 16-ounce glass in freezer.
DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk and almond
extract in chilled glass, stirring until blended. Add ice cream.
FILL glass with cream soda. Stir. Top with whipped cream. Garnish with dusting of
cocoa powder. Serve with straw and long-handled spoon.
47
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The
Coffee
Book of Coffee
Cappuccino Frost
Caramel Cafe Ice Cream Floats
Prep Time:5 minutes
Cook Time:0 minutes
Cook Time:0 minutes
Yield:4-5 servings
Yield:4 servings
Ingredients
Ingredients
1/2 cupcold water
1 1/2 cups coldFolgers Classic Roast Coffee
1 (12 oz.) canclub soda or plain seltzer water (1 1/2 cups)
2/3 cupSmuckers Caramel Flavored Topping, plus additional for garnish
3 cupsice cubes
1/4 cupmilk
Whipped cream
8large scoops coffee or vanilla ice cream
Whipped cream in aerosol container
Directions
COMBINE water, coffee crystals and sweetened condensed milk in blender until
crystals are dissolved. Add ice cubes. Cover and blend until smooth and frothy.
POUR into tall glasses. Top with whipped cream, if desired.
VARIATIONS
ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract.
Directions
COMBINE coffee, club soda, caramel topping and milk in pitcher; mix well.
DIVIDE ice cream among 4 tall glasses. Pour coffee mixture over top.
GARNISH with whipped cream. Drizzle additional topping over whipped cream.
Serve immediately.
VANILLA CAPPUCINO FROST: ADD 1/4 teaspoon vanilla extract.

MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.
49
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The
Coffee
Book of Coffee
Coffee Ice Cubes
Frosty Mocha Coffee
Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 ice cube tray
Yield:2 servings
Ingredients
Ingredients
1 1/2 cups fresh, strong brewedFolgers French Roast Coffee, at room

temperature
1/4 cup strong brewedFolgers French Roast Coffee

, chilled
Or 1/4 cup strong brewedFolgers
Black Silk Coffee
1/4 cupSmuckers Sundae Syrup Chocolate Flavored Syrup
Directions
1 tablespoonvanilla flavored syrup*
POUR coffee into clean ice cube tray. Freeze until solid.
1/4 cupcold milk
REMOVE from tray. Place in resealable plastic freezer bag and immediately put in
freezer.
1 1/2 cupsice cubes
VARIATIONS
COFFEE AND CREAM ICE CUBES: Blend 1 (12 fl.oz.) can Pet Evaporated Milk
with coffee in blender container until combined. Immediately fill 2 ice cube trays.
Proceed as above. Run knife around outer edge of cubes before removing from tray.
SWEET COFFEE AND CREAM ICE CUBES: Blend 1 (14 oz.) can Eagle Brand
Sweetened Condensed Milk with coffee in blender container until combined.
Immediately fill 2 ice cube trays. Proceed as above. Run knife around outer edge of
cubes before removing from tray.
Other varieties of Folgers Coffee can be used instead of the Classic Roast.
Whipped cream
Chocolate decorator sprinkles, for garnish
Directions
PLACE coffee, chocolate sundae syrup, vanilla syrup and cold milk in blender
container. Cover. Blend on medium speed until combined. Add ice cubes. Process
until thick and smooth.
POUR into tall glasses. Top with whipped cream. Garnish with sprinkles.
51
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The
Coffee
Book of Coffee
Frozen Caramel Coffee
Mocha Peanut Butter Frosty
Cook Time:0 minutes
Cook Time:0 minutes
Yield:2 servings
Yield:2 servings
Ingredients
Ingredients
1/4 cup strong brewedFolgers French Roast Coffee

, chilled
Or 1/4 cup strong brewedFolgers
Black Silk Coffee
5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup, plus additional for garnish
1 tablespoonvanilla flavored syrup*

1/4 cupcold milk
1 1/2 cupsice cubes
Whipped cream
Directions
PLACE coffee, caramel sundae syrup, vanilla syrup and cold milk in blender
container. Cover. Blend on medium speed until combined. Add ice cubes. Process
until thick and slushy.
POUR into tall glasses. Top with whipped cream. Drizzle with caramel sundae syrup.
1/2 cupchocolate soy milk or low fat chocolate milk, chilled

1 teaspoonFolgers Classic Roast Instant Coffee Crystals
1 (4 oz.) containerwhipped chocolate yogurt

1/3 cupchocolate whey protein powdered drink mix
2 tablespoonsSmuckers Natural Creamy Peanut Butter, stirred
Ice cubes
Cinnamon, for garnish
Directions
COMBINE soy milk and coffee crystals in blender container until crystals are
dissolved.
ADD yogurt, protein powder, peanut butter and enough ice cubes to equal two cups.
Process 45 seconds or until smooth and frosty.
POUR into two tall glasses. Garnish with a dash of cinnamon, if desired.
53
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The
Coffee
Book of Coffee
Orange Mocha Smoothie

Cook Time:0 minutes
BEST COFFEE BEANS IN THE WORLD
Yield:1 serving
Ingredients
1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee
Or 1 packetFolgers
We carry a number of unique Single Origins, Blends, Espressos, and Organic Fair Trade coffees; all of which are carefully roasted to perfection. Our gourmet coffees are fresh roasted to
order, and in most cases ship the same day. Our coffees continue to receive rave reviews from
industry experts, lifelong coffee fanatics, and people who are entirely new to coffee.
2 tablespoonshalf-and-half or milk
ROAST
Dark Roast
3 rounded scoopsorange sherbet (1 1/4 cups)
Medium Dark
Whipped cream
Medium Roast
Fresh orange slice, for garnish
Directions
CHILL a tall 10-ounce glass in freezer.
COMBINE chocolate milk and instant coffee in blender container. Mix until coffee is
dissolved. Add half-and-half and sherbet. Pulse blender to desired consistency.
POUR into chilled glass. Top with whipped cream. Garnish with orange slice. Serve
with straw and long-handled spoon.
Light Roast
PREFERENCE
Organic
Decaffeinated
Espresso
Fair Trade
REGIONS
Costa Rica
Colombia
Peru
55
FIND YOUR FLAVOR
FIND YOUR FLAVOR

Weve got coffeehouse taste without the coffeehouse
hassle! Just serve over ice and treat yourself to a timeout.
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The
Coffee
Book of Coffee
www.smuckers.com
Hungry Jack Original Syrup

Hungry Jack Original Syrup syrup contains a unique, full-spectrum, standardized black elderberry
extract
After Dinner Coffee Blend ........................................... $11.95

Aloha Maui Blend ........................................................ $21.95
Breakfast Blend Coffee................................................ $11.95
Caf Blend ................................................................... $11.95
Eagle Brand Sweetened Condensed Milk
Dutch Trader Blend ...................................................... $12.95
California Farms Organic Sweetened Condensed Milk is the perfect choice for anyone wanting to
increase the amount of organic food in their diet without sacrificing flavor or quality. Formulated to do
just that, California Farms Organic Sweetened Condensed Milk is Santini Foods most assertive step
forward towards a more health-conscience future.
eCoffee Blend .............................................................. $11.95

French Roast ............................................................... $12.95
Smuckers Sundae Syrup

Every day can be sundae with Smuckers Sundae Syrup flavored syrups. These thick, rich, pourable
toppings are the perfect partner for your favorite ice cream. Choose from one of our delicious flavors,
or mix and match for more flavor and fun.
Caramel Flavored Syrup

Buttery? Rich? Were sold. This sweet treat conjures up childhood memories of nibbling soft caramel
chews. Or perhaps the smell of caramel you love from that small downtown bistro. Point is: caramel
makes most everything better. And that drink in your hand is no exception.
57
FIND YOUR FLAVOR
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The
Coffee
Book of Coffee
Index
PLACE YOUR ORDER
Blend
Quantity
Total
C
Caramel Flavored Syrup
E
Eagle Brand Sweetened Condensed Milk
16
H
Hungry Jacks Original Syrup
Your Information
First Name
11
S
Smuckers Sundae Syrup
15
Last Name
Company
Street Address
Address Line 2
City State Zip Code
E-mail
Phone Number Twitter ID (optional)
Payment Information
Check VISA MasterCard Discover
Cardholder
Card Number
Signature
Date
59
Media 170 CHRISTINE FADDEN

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The Book of

The Book off

Mocha & Macchiato ...............................................................................14

Iced Latte & Cappuccino................................................................... 40

Blended Frozen Coffee ..................................................................... 46

FIND YOUR FLAVOR...................................................................... 56

Iced Coffee .............................................................................................30

The history of coffee goes at least as far back

tree is from the 15th century, in the Sufi monasteries

Sheik Aboul Hasan Schadhelis disciple, Omar.

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sacked.During the 16th century, it had already

merchants introduced coffee-drinking to the wealthy

The first coffeehouse in Austria opened in Vienna

Kulczycki, opened the coffee house and helped

frequented them in Germany, but it appears

to his friends, one of whom was de la Croix.

French word caf, that slowly chaged to the word

Elector, Frederick William of Brandenburg, as early

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Ei! wie schmeckt der Coffee se,

Better than a thousand kisses,

After the Boston Tea Party of 1773, large numbers

Milder than muscat wine.

Cultivation was taken up by many countries in

Ach, so schenkt mir Coffee ein!

Coffee, coffee, Ive got to have it,

Oh, just give me a cup of coffee!)

Monsooned Malabar arabica, compared with green

in the greenhouses at the Amsterdam Botanical

Meanwhile, coffee had been introduced to Brazil

Coffee also found its way to the Isle of Bourbon,

the latter half of the 19th century, and almost

The first record of coffee growing in India is

Indian coffee, grown mostly in southern India under

Chikmagalur Coffee is the cornerstone of

caffeine than any other commercially cultivated

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century. In recent years Vietnam, which only

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Baking toffee bits, for garnish

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Cinnamon Maple Latte

Prep Time:15 minutes

Prep Time:15 minutes

Cook Time:0 minutes

Cook Time:0 minutes

3 to 4 tablespoonscinnamon flavored syrup*

3 tablespoonsHungry Jack Original Syrup, plus additional for garnish

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

1/4 cup hot strong brewedFolgers Classic Roast Coffee

Ground cinnamon, for garnish

MICROWAVE milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or

PLACE syrup and cinnamon in standard-size coffee cup. Microwave on HIGH 20

POUR cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20

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Black Silk Coffee

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Mocha & Macchiato

Almond Mocha Coffee

1/2 cup hot, fresh strong brewedFolgers French Roast Coffee

Black Silk Coffee