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What to do with too much coffee?

sequins Sep 23, 2006 10:38 PM

Sometimes I brew more coffee than I end up drinking, and don't want to simply toss out the extra 2-3 cups. In summer I can easily and enjoyably make ice coffee, coffee milkshakes or granitas with what's left. But it's getting a little chilly for that now where I am. What do you guys do with your already made yet unfinished, no-longer-hot yet still tasty coffee?

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  1. b
    Bananna A. RE: sequins Sep 23, 2006 11:08 PM

    I am a big fan of a cappuchino freddo any time of year, but I hate any coffee that isn't from Italy or made in Sweden. It's a long story.
    However, I do keep coffee for baking. It's nice as the base of a sticky bun glaze, and any chocolate baked good that calls for water gets coffee in my house. Freeze it in ice cube trays and have it on hand for cooling your too-hot chocolate in winter!

    1. p
      piccola RE: sequins Sep 24, 2006 12:26 AM

      Coffee makes good sauces. You can deglaze your pan with it before adding other sauce ingredients.

      You can use it in baking, too, subbing for some milk in cake recipes. Just make sure it's a strong-flavoured cake, so the coffee doesn't overwhelm it.

      2 Replies
      1. re: piccola
        kare_raisu RE: piccola Sep 24, 2006 02:43 PM

        Could I ask for what dishes have you used coffee as a deglazer?

        1. re: kare_raisu
          piccola RE: kare_raisu Sep 25, 2006 01:12 AM

          My mom used it when she cooked red meat, esp. stew - almost like a wine sauce.

          Since I'm veg, I sometimes use it for baked beans or chili.

      2. r
        rootlesscosmo RE: sequins Sep 24, 2006 04:00 PM

        Pour the leftover into an ice cube tray; after it freezes, transfer the cubes to a ziplock bag and keep in the freezer. Come summer you'll have ice for your iced coffee that won't dilute it.

        1. g
          galitz RE: sequins Sep 24, 2006 04:19 PM

          I often use leftover coffee as an ice cream topping. Hot, cold, granita style... it works in all cases.

          1. bbqboy RE: sequins Sep 24, 2006 04:35 PM

            I add a bit to my Chili while simmering.

            1. Davwud RE: sequins Sep 25, 2006 01:17 AM

              Red Eye Gravy.

              Take a nice ham steak, fry it up in a pan until it starts to brown. Add the coffee and simmer. I usually add a wedge of onion in mine. The longer you go, the better it tastes. The ham will start to come apart at the seams (Where the muscles attach) and you're good to go.
              I have grits in my kitchen so I usually serve them it grits. I've had it on home fries, scrambled eggs and I guess you could put it on polenta or maybe even rice.

              Don't be fooled by how it sounds. It's great.


              1. s
                soundpost RE: sequins Sep 25, 2006 01:26 AM

                Try making a granite:

                1.25 cups coffee
                1/4 cup coffee liqueur
                1/4 cup simple syrup
                3/4 cup water
                1 T grated lemon zest

                pour into a 13 x 9- inch baking pan and freeze for 4 hours.
                Remove from the freezer, scrape the surface of the ice with a spoon or fork into flaky crystals.
                Add a dollop of whipped cream and you have an impressive dessert with pretty minimal effort.

                1. sequins RE: sequins Sep 26, 2006 01:04 AM

                  Ice-cubing them is a great idea I never thought of. And I'm intrigued by the uses for chili and meats. Is there a history to non-beverage, non-dessert culinary uses of coffee?

                  2 Replies
                  1. re: sequins
                    Davwud RE: sequins Sep 26, 2006 11:26 AM

                    There are bbq sauce recipes with coffee in it. I've never tried one though.


                    1. re: sequins
                      MuppetGrrl RE: sequins Sep 29, 2006 08:43 PM

                      I always ice cube my coffee--it's great to have around if the coffee's too hot, or if I want ice coffee. Plus it makes it easier to store for other purposes like deglazing (which is a GREAT idea!).

                    2. TexasToast RE: sequins Sep 26, 2006 11:42 AM

                      How about a coffee cake? Can you use brewed coffee for that?


                      1. AmblerGirl RE: sequins Sep 26, 2006 05:46 PM

                        I use it as a replacement for water when making chocolate cake or brownies.

                        2 Replies
                        1. re: AmblerGirl
                          sequins RE: AmblerGirl Sep 29, 2006 08:38 PM

                          Fantastic idea!

                          1. re: AmblerGirl
                            Chocolatechipkt RE: AmblerGirl Sep 29, 2006 11:24 PM

                            I do that too. Love the flavor!

                          2. pescatarian RE: sequins Sep 29, 2006 08:40 PM

                            make tiramisu

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