RECIPE OF THE MONTH

Cafe Borgia (hot) 4 servings 
 
2 cups strong Cundi coffee 
2 cups hot chocolate 
whipped cream 
grated orange peel (garnish) 
 
1.    Mix coffee and hot chocolate
2.    Pour into mugs
3.    Top with whipped cream and orange peel

LATTE:
** Make a shot of espresso equaling between 1 and 1 ½ oz.
** Steam 10 oz. milk
** Point your steam wand towards the bottom of your stainless steel pitcher to steam your milk. To create froth, raise the tip just below the surface of the pitcher
** Pour hot milk in a 12-oz. glass until ¾ full.
** Pour the espresso shot into the steamed milk
** Dust with ground chocolate cinnamon or nutmeg

Frappuccino
ingredients to make your own Mocha Frap
** Make 6 cups of dark roast Cundi coffee for the best flavor
** Use 2/3 of a cup of cocoa powder, plus additional cocoa powder for garnish
** 2 cups nonfat milk for the best results
Directions
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, put them in a blender and grind them but not too much, just enough so they . Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.
You can also put whipped cream on top for the final touch.
This recipe is designed to make 4 cups of Mocha Frappuccino so you and 3 other people can enjoy it.

Mediterranean  (hot) 8 servings 
 
8 cups strong Cundi coffee 
1/3 cup sugar 
1/4 cup chocolate syrup 
1/2 teaspoon aniseed (tied in cheesecloth) 
20 cloves 
4 cinnamon sticks 
whipped cream 
orange and lemon twists 
 
1.    Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan
2.    Heat to 200 F degrees over medium heat
3.    Strain into mugs
4.    Top with whipped cream and twists

Mexican (hot) 2 servings 
 
2 cups water 
1/4 cup coffee grounds (ground coarsely) 
1 table spoon brown sugar 
1 cinnamon stick 
 
1.    Place all ingredients into a sauce pan
2.    Bring to a boil, reduce heat and simmer for 5 minutes
3.    Strain  into mugs

Turkish (hot) 4 servings 

1 1/2 cups cold water 
4 teaspoons dark roast Cundi coffee (ground very fine) 
4 teaspoons sugar 

1.    Heat water in saucepan, add coffee and sugar when warm
2.    Bring to boil
3.    Pour half of the coffee into demitasse cups.
4.    Return remaining coffee to stove, and allow to return to boil.
5.    Spoon off foam, and gently place into each cup (don't stir)

Brewing tips
These simple steps will ensure that your home-brewed coffee tastes as delicious as a coffee shop.
1. Start with fresh, whole Cundi Coffee beans
2. Grind the beans to match your type of coffeemaker.
3. Use oxygen-bleached or metal coffee filters.
4. Measure out two heaping tablespoons of ground coffee for every eight ounces of water.
5. Use a coffeemaker with a slow brew time (between four and seven minutes).

Storage Tips
1. Store your coffee in an airtight, opaque container, on the counter or in the cupboard. Do not store your coffee in the refrigerator or freezer, as it will take on the flavors that are present.
2. Never reheat your coffee. Once coffee has cooled, the chemistry has changed. Bitter oils and flavors will dominate the taste. Reheating will further break down the few aromatics left.