Cold Pressed Coffee Conspiracy Revealed!

Cold pressed coffee. It's really easy to make at home with no special equipment! After a bit of a read, and a chat to some relevant experts, I have had some pretty good success. I'm going to share the love.

I use a 250g bag of beans, which I have ground (coarse) at the coffee shop. To the grounds I add about 1 - 1.5 L of cold water kind, of alternating grounds/water/grounds/water etc. to make sure the coffee is dampened. Leave to steep overnight...

The morning after, carefully strain your brew. I use a fine sieve, but cheesecloth, or a paper coffee filter would also be the go. Some peeps also use a french press / plunger for this too. Store the liquid in the fridge for your enjoyment, chuck the grounds in the garden for the enjoyment of your plants.

The resulting coffee is quite concentrated - normally I put a bout 1/4 of a cup of coffee and top up with milk or water. You could also add some sugar, maple syrup or whatever! The upside is it stays fresh and ready to rock better than hot brewed coffee, up to 2 weeks.


Tips:

• Stronger espresso roast beans work best
• Use filtered or bottled water
• Use clean containers so that your coffee will stay fresh
• Don't stir the grounds at all, just agitate a little at the beginning to remove air pockets
• Keep the stuff cool, if the weather is warm brew it in the fridge
• Steep time can be from about 8 hours to 16 hours - the longer the stronger
• Try out your favorite / different beans (my favorite so far is Saint Coffee's PNG sundried beans)
• Grind as per fresh press / plunger ie. quite coarse
  

I think this covers it all, hit me up with questions if I have missed anything. This is really easy to do at home, and I urge you to try it. For junkies like me, it's a good alternative when you have to be sleeping away from your espresso machine, at some philistine friend's house that doesn't have coffee facilities.

Enjoy.

D

Thai Chili Jam

Here's a quick and easy recipe favourite of mine. 

It's great on fish or even just as a spread for crackers and cheese. 

Thai Chili Jam.

• 1/2 cup vegetable oil.
• 6 red onions, diced.
• 10 red birds-eye chilies, chopped. 
• 6 cloves of garlic, thickly sliced.
• 2 knobs of ginger, chopped.
• 100g dried shrimp.
• 3 tbs tamarind paste.
• 70g palm sugar, chopped.
• 2 tbs fish sauce.
• 1/4 cup of water.

Heat the oil in a wok, add the onion.

Cook for several minutes until golden brown.

Add the chilies, garlic and ginger and cook for a further few minutes. 

Add the fried shrimp and cook for a further few minutes.

Add the tamarind paste, palm sugar and fish sauce. Stir and cook until sugar has completely dissolved and the tamarind paste has lost some of it's 'punch'. 

Remove from the heat and add the mixture, along with the water to a food processor and blend until the mixture has come together. 

Store in a sterilised jar with a bit of oil on top so it will keep and refrigerate.    

Campos Coffee

Breakfast & Brunch seems to have been the biggest craze in food for the last little while (right behind the horrific amounts of Spanish/tapas inspired eateries...I'm yet to be converted still), and as a result everyone seems to be on their own individual search for 'the best' breakfast spot in Brisbane. Is it Gunshop? Tognini's? Perhaps even Anouk? A special mention must go to Anouk by the way, whose menu had my dining buddy and I in a painfully slow decision making process - a heads up: if your indecisive and hungry, Anouk will tease you with its tasty menu, and once you think you have finally decided, you'll spot the extensive list of delicious daily specials and be back to square one. But this isn't a post about Anouk. It's a recommendation for another breakfast hot spot - the favorite of my Anouk dining buddy - and certainly the current front runner in my own search for Brisbane's Best Brekky.



Campos Coffee is the name, and a consistently good brekky experience is the game. The coffee brand was started in Sydney originally, and they consider themselves 'the coffee specialists'. I'm definitely not a coffee connoisseur - although I can tell between good and horrific - but if the food is as good as it is and it's only their second priority, then I'm gonna agree with my taste buds and say that the coffee is definitely a solid brew.


I visited Campos for the second time, mid-morning on a Thursday. Even at this time there was only one table free, but thankfully nothing near the crowds of Gunshop. The weekend, however, is a completely different story. The first time I visited I was in the mood for sweet, so I tried the banana and pear bread with vanilla mascarpone. It was just perfect, and if I hadn't discovered my own personal recipe for a killer banana bread, I'd say it would be the best I've had. My dining aquantences on this occasion had the traditional eggs benedict, which looked fantastic, and apparently (Ok, I MAY have snuck a taste in myself) tasted delicious too.



On my second visit I decided it was time to get the real hot breakfast experience. I ordered the bubble & squeek hash with semi-sundried tomatoes, watercress, grilled haloumi, a perfectly poached egg and amazing chive hollandaise (see above). Again it was unfaultable and simply delicious! My friends both ordered the Asparagus with sourdough bread, fried pancetta, poached egg and brie (see below). Equally as perfect and great! The Campos 'Fry Up's were coming thick and fast out of the kitchen and looked fantastic and huge, giving me a clearer idea of what I will order next time. Although, with a food menu that is changed every couple of weeks by the head chef, who knows what breakfast goodies I'll be tempted with next time!


You definitely have to check this place out: 11 Wandoo St, Fortitude Valley (behind James Street Markets). The entrance leaves something to be desired, as you feel like your walking into the back-dock area, but once your inside you can forget about all that and get stuck into, arguably, 'Brisbane's Best Breakfast'

Food Inspiration

Possibly my favourite blog is Szymon Błaszczyk's 'Inspire Me Now'.

BBQ at the Story Bridge

I feel  ashamed to say it, but today was the first time I had been to the end of Kangaroo Point, in the park next to the Story Bridge. The area almost feels surreal; you've got the river and CBD in addition to the over-towering bridge almost encapsulating, but certainly separating this quiet suburban pocket (if you choose to ignore the busy Story Bridge Hotel further up the street). The ability to view the city from afar, as well as the traditional stress reliever that is the Sunday barbeque was, to say the least; an enjoyable experience.

Late night snacks + coffee? ...or Gelato?

So I'm a sucker for devouring my bodyweight in desserts well past bedtime, in the past this has usually found me at pancake manor in the city, which to be honest is pretty shit, but a bit fun due to the 24/7 aspect of it. Thought it was about time for a change, so I've been on the lookout for cool spots around the place, found a kickass place last night...

Three Monkeys Cafe

Actually, this isn't the place I found last night, but just incase you hadn't heard of it, Three Monkeys in West End, kickass. Go there. Great coffee, great cake. Each time I've been there, the service has been pretty good, coffee within a couple of minutes of ordering it, cool interior, shit all over the walls, and anything from cafe style seats + tables to lounge chairs + coffee tables.

Milany

This one is a bit more out of your way if you live around the Kenmore area, but totally worth it in my opinion. It popped up on Urbanspoon the other night, and definitely don't regret pursuing it. It's in a little cluster of shops, think there's a pizza capers + few Italian restaurants that I walked past to get there, so could always do dinner and then wind up at Milany for dessert.

So the place does gelato, and does it well. I've heard that the best way to judge a gelato bar is to try their pistachio, I decided not to last night, partially because I didn't want to, but also because I don't know what it is supposed to taste like, so I could hardly judge if it was a good one or not. What I did end up getting was a banana split, with bounty, fererro rocher and mango gelato, well, that and a heart attack. Worth it.

My partner in crime got a scoop of cherry ripe and of their dark chocolate gelato. Both of which were amazing, also cheaper than what you'd pay at somewhere like cold rock / baskins, and a hell of a lot better.

Inside is pretty cool, very clean + shiny, huge ass counter showing off all of the different flavours, great menus giving the option of anything from a $4 icecream to a $30 monstrosity that'd feed a family for a week. Seats were cute little couches, and the staff (which were all asian females for some reason...) were lovely, seemed to be enjoying themselves, provided great service.

Thought I had hit absolute gold until I found the downside to it all. My mate also got a flat white. Awful. Holy crap. McCafe does better coffee. Beans were super burnt, milk may as well have been microwaved, and it was hotter than the sun. It is up there with some of the worst stuff I've ever drunk, along side with Dr. Pepper and fish sauce.

All in all, I am definitely going there again, but not if I feel like a coffee. I rarely get coffee late at night anyway, so not too much of a bother for me really, but a bit dodgy knowing it is never really a good option. The gelato was awesome, and the crap they have in the menu looks like it'd be great, so definitely heading back there to try some more out. Worth a visit in my opinion.

Dean Goes Bananas!!

Something has been happening to me of late. I swear I haven't been doing anything differently, but each week the number of bananas in my fruit bowl seems to grow. Don't get me wrong, I love bananas - in fact I start everyday with one - but no matter how much I eat, someone or something seems to keep replenishing the fruit bowl's stocks (I'm looking at you, Mother). So how is this a bad thing? Well, I suppose its not - my vitamin C and potassium levels must be through the roof - but it has got me thinking of ways I can use up these bananas before they turn towards the darkness (their skin that is) and make there mushy mushy way towards the Tuesday morning rubbish collection. So here's what I've come up with:


Option 1: The Classic
Grab one perfectly ripe banana. Peel & Eat.

'The Classic' is for those with a fruit bowl lucky enough to be graced by a Goldilocks banana (read: not to firm, not too soft...its just right!*). The banana may only maintain this 'goldilocks' state for a very small period of time, so please act with haste! No time for recipes, no time for nothing, just get that bad boy into your mouth pronto (yes, an innuendo). If you are feeling a little American, and want to find a way to turn something perfectly healthy into a high calorie (yet obviously delicious) snack, grab a packet of Peanut Butter M&M's (or Reese's Pieces) and push them into your bananas flesh. Enjoy

Note: Reese's Cups do not work

*beware of bears

Option 2: The Smooooth Operator
Grab one ripe-to-overipe banana, various ingredients (see below), and blend.

'The Smooooth Operator' is for those looking for something a little more substantial, and whose banana may be just beyond the Goldilocks zone. It's quick, it's filling, it's nutritious and it's perfect for summer. Traditionally I have tended to stick to a tried and tested low-fat health smoothie I have made for years, but of late I've tried to incorporate everyone's (read: my) favorite summer fruits - mangoes and blueberries! (Of course, being me, I pick the most expensive fruit around) The result? A delicious breakfast that holds you for most of the day! So check it out:

1 cup of skim milk
1 banana
1 mango cheek - (I use canned mangoes for basic affordability)
1 handful of blueberries - (I use frozen, again for affordability)
1 small handful of ice cubes
1 teaspoon of malt
1 big scoop of low - fat mango frozen yoghurt (or natural yoghurt if you want to limit sweetness)
1 teaspoon of honey

At this point I personally add a small handful of rolled oats and just a sprinkling of pumpkin or sunflower seeds, but that may not be everyone's cup of tea. Blend it all up and enjoy getting your daily requirement of fruit, and the majority of your recommended dairy intake, all at breakfast and in about 2 minutes. How smooth!



Option 3: The SNAB (Sensitive New Age Baker)
Grab some over-ripe, mushy, black skinned, grandma's of bananas and get baking.

So, finally getting to the original point of this post, what does one do with a banana too far gone to even consider eating 'raw' (so to speak)? One bakes my friends, one bakes. Our house is very much a banana cake house, but I recently decided to strike out from tradition and veer wildly into the world of banana bread - crazy I know. One thing I always tend to do is attempt to incorporate my favorite flavors at the time into pretty much anything I cook. These 'flavors of the month' can, and have, varied from the rich yellow coloring of turmeric, to chorizo, to cream cheese - making for some spectacularly different (read: not so great) dishes that I would probably have never mentioned to any of you. BUT, this time success was to be had! The last few weeks I have been obsessed with the Asian flavors of Coconut, ginger and lime (as Hana and Jackson will no doubt have picked up on at the Good Food & Wine show. Mmm lime olive oil). Admittedly my tasting of these flavors were limited to thai curries, asian stirfry's and salads, but that was all about to change. My 'New Age' banana bread was about to be born, and after widespread rave reviews (...a couple of people liked it) I suggest it is reborn in your kitchen next time you have neglected the bananas in your fruit bowl to the point of spontaneous implosions (or, preferably, a little bit before this stage). For the creation of the 'New Age' banana bread I took a basic banana bread recipe, and made quite a few changes in order to incorporate the flavors and make it work. Check it out:

1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 cup packed brown sugar
1 cup desiccated or shredded coconut
270ml coconut cream (I use light)
2 eggs
1 cup mashed banana
1 teaspoon vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 cup of glace ginger chopped
1/4 cup of coarsely chopped dates
1/2 cup of coarsely chopped walnuts (or less depending on preference)
The juice and rind of 1 lime

1. Preheat oven to 170°C/150°C fan-forced. Lightly grease and line a loaf pan with baking paper.

2. Sift flour, baking powder and bicarbonate of soda into a bowl. Add sugar, coconut, cinnamon, nutmeg, ground ginger, glace ginger, walnuts and dates. Stir to combine.
   

3. Place coconut cream, eggs, banana, vanilla and lime juice and rind in a bowl. Whisk to combine. Gently fold into flour mixture. Spoon into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean.

The lime flavor tends to get a little lost in the cooking process, but this can be enhanced if served with a vanilla and lime marscapone, or a lime cream cheese frosting. Personally I enjoyed this banana bread best when served warm with a dusting of icing sugar, and a little bit of butter.



Now who ever said going bananas was a bad thing?