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Coffee Love - Book Review

50 Ways to Drink Your Java

By Daniel Young

(Wiley, 2009)

Coffee Love by Daniel Young

A variety of flavors, cultures and roasts abound in Daniel Young’s Coffee Love. His tales of the monks who may have originally discovered coffee, to the masterful baristas who actually stroke the grinds before they are brewed, renew the romance in coffee that is easily forgotten in today's crowded coffee shops swarming with business suits and cell phones. Insider tips such as how to achieve the correct acidity for your brew and what water temperature will extract the beans' optimal flavor prepare you for your journey across the globe sampling the world's finest roasts.

A comfortable blend of a Cafe au Lait is perfectly satisfying for the traditional morning brew, while a Spanish coffee complete with nutmeg, lime juice and Kahlua makes for the perfect nightcap. Whether you are an avid java connoisseur or an occasional taster, Coffee Love will introduce you to a world of tempting aromas.


Tiramisu Coffee

Here is the recipe for a Tiramisu Coffee developed by a Norwegian barista. It won the 2004 World Barista Championship in Trieste, Italy and was named "WBC Signature Drink of the Year":

Marsala Syrup:
2½ cups Marsala
1 cup plus 2 teaspoons sugar

2 medium egg yolks
1 teaspoon confectioner's sugar
4 ounces mascarpone cheese
2 tablespoons whole milk
4 rounded tablespoons finely grounded coffee
1 ounce grated dark chocolate, preferably orange-flavored

To prepare the Marsala syrup:
Combine the Marsala and 1 cup of the sugar in a saucepan and bring just to a boil over medium heat. Reduce the heat to low and simmer for 30 to 45 minutes, until all of the alcohol and most of the liquid has evaporated and you're left with a thick syrup. Remove from the heat and let cool.

Combine the egg yolks, confectioners' sugar, and 2 tablespoons of the Marsala syrup in a bowl and beat with a balloon whisk until fluffy.

Thin the mascarpone with the whole milk. Fold the mascarpone mixture into the egg mixture and whisk until fluffy. Transfer to a pitcher with a narrow spout.

Warm up the espresso machine. Put 2 rounded tablespoons of the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head. Place a brewing pitcher or other receptacle directly under the brew head, turn on the brew switch, and brew for 22 to 28 seconds to yield 2 to 3 ounces of espresso. Repeat with the remaining coffee.

Stir the remaining 2 teaspoons of sugar into the espresso, and pour an equal amount of the sweetened espresso into each of four martini glasses or other cocktail glasses. Gently pour a half-inch layer of mascarpone-and-egg mixture over the espresso in each glass. Garnish with grated chocolate. Serve immediately.

Reviewed by Genevieve Sublette

(Updated: 11/21/12 DM)

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