1 sachet Mr. Gulaman (unflavored white)
6 cups water
5 teaspoons instant coffee
sugar to taste
1 can condensed milk
1 pack all purpose cream
In a casserole, put water then dissolved Mr. Gulaman, coffee and sugar. Turn on the heat. Stir continuously until boiling. Pour into molder or container and wait until cold. A shallow tray is preferable. It allows faster cooling and ease of slicing.
Slice coffee gulaman to cubes. In a bowl, mix coffee gulaman, condensed milk and all purpose cream. Serve chilled.
A brewed version maybe made by using the same six cups of water to prepare coffee with filter drip, percolator or espresso machine. I always prefer the last choice whenever possible.
It looks like black gulaman so we might call it as black coffee gulaman. Don’t confused it with black gulaman which is made from grass jelly, the Mesona chinensis. It belongs to mint family and is originally found in Hongkong, Macau, Vietnam and Southeast Asia (thanks to wiki…). I am not sure if it is available here in Philippines. Somebody please tell me!
Instant coffee is the same as brewed coffee. Not identically the same but almost. Their difference. Instant coffee is different in the sense that it undergoes another process. It is either freeze drying or spray drying. The first is expensive but retains more flavors. The process is brewing, freezing of brewed liquid and heating in vacuum environment (sublimation). Spray drying, as its names implies sprays the brewed coffee into fine mist against hot air. The moisture is evaporated rapidly and the coffee is in powder form upon reaching the silo’s bottom.
Brewed coffee is not the same as 3-in-1 coffee. The latter is injected with various artificial flavors.
According to livestrong.com, instant coffee is high in acrylamide. A chemical compound that is known to cause cancer in animals. Afraid already? If you never want it due to this chemical, then, you might want to get away from naturally brewed coffee as well. Heat causes formation of acrylamide. Whichever preparation you choose, it still went thru a heating process.
If acrylamide contents of food products worries you, then the following might help minimize it in every food preparation you make. It specifically point to potatoes, bread and coffee but could also be applied to other related products.
Frying produces the highest acrylamide content, followed by roasting, then baking. Boiling and microwaving whole potatoes doe not produce it. Roasting and baking are better than frying. Boiling and microwave are best among the methods tested.
Foods cooked in smaller pieces produces more of this substance. So opt to prepare food in larger pieces. You may still cut it just before serving.
Soak slices in water for 15 to 30 minutes. It reduces acrylamide formation. Drain well before cooking. Not doing so may cause splattering and fire.
Store potatoes in dark cool places and away from moisture. Refrigeration causes increased acrylamide production during cooking. Remember, refrigeration is not always the best option. This contradicts the step in which the pre-fried potatoes should be frozen before re-frying.
More is produced for longer period and higher temperature cooking. A golden yellow to golden brown doneness is recommended for lesser acrylamide.
A light brown toasted bread is better over the darker toast. The latter contains less acrylamide.
No solution yet for acrylamide in coffee. It is not known if the light roasted coffee contain lesser than dark roasts.
Remember, all starchy foods produce acrylamide when baked, roasted or fried at temperature of 100°C and over.
I am guessing the vendo machine on image is the same machine featured on television several years ago. The ATM or the automated tubig machine. A machine invented and popularized by a fellow Filipino. Can you please tell me who he was?
The one I saw on television works like this. A man wanting to buy water should placed the bottle inside the cabinet. Align the container with the faucet. Close the cabinet door to prevent any contamination. Then insert coins corresponding to the amount of water he needs. Then get the container back after the transaction is complete. Any lacking instruction?
I do not need drinking water at the very moment and I have no water container either. Trying the paid water dispenser is not my option.
Beside the water vending machine is another silent seller that dispense coffee. The name is “teatime” but the image on headboard is suggestive of coffee.
The customer arrived. She inserted coin… A cup came out of the dispenser followed by a hot steaming coffee. Then she walked away while enjoying the hot beverage. How convenient!
I am thinking, a vendo machine serving real fresh brewed coffee would be more exciting. I am very willing to pay the price.
I packed some spent coffee grounds and brought it home. The amount I brought was enough to make a cup. I was wondering why some fellow were bringing it home and making hot coffee out of it! It was obvious that an acceptable cup could be made out of it but it should not be done according to ground rules.
I was guessing, they were making coffee by boiling it in unmeasured amount of water for unrecorded amount of time. I tried replicating this method. I placed the spent coffee grounds in small casserole. I poured some water. Fired the stove and waited until the mixture reached running boil. Put off the flame and let the boiled coffee stand for few minutes to allow settling of grounds.
Based on my pure subjective judgement. The coffee made from spent ground was still good tasting. It was good as free, bad otherwise. The overall acceptability was reduced to more than half, reduced aroma, acidity, body and bitterness. The color intensity was also reduced.
I don’t think doubling the amount of spent ground could cope up with the original the original taste. The prime flavors are already taken off during the first preparation.
An old friend shared his experience about adding flavor to roasted beans or ground coffee. The flavor of choice is added while the freshly roasted commodity is cooling. Application temperature should not be too hot as to destroy the additives flavor and should not be too much to render the beans wet. Flavor of choice is sprayed in thin mist while cooling the beans.
The following ideas may not work for me. I drink three-in-one coffee and black instant coffee. Occasionally try cafe coffee specialties but specially prefer the black brewed. However, I am going to try one of these when the right timing is within reach.
Here it goes…
Months before the harvest of red ripe coffee cherries, those were white fragrant flowers. Some might be surprised to know this fact. I personally compare it to Sampaguita with lower fragrance intensity. The latter is added to some food preparations and I think the first can be added too. Sampaguita tea exist and a coffee flower tea can exist too.
Imagine having a black coffee with a fragrant aroma of coffee flowers. Why borrow other plant’s aroma if its very own is excellent? Add fresh / air dried coffee flowers to freshly roasted beans. A fresh flower to freshly brewed cup. It adds both aroma and aesthetic.
Again, I have never tried these before but I am going to. Will search for its safety first before the actual test.
Four coffee varieties in separate bean trays. Each has label corresponding to type, the Robusta, Arabica, Liberica and Excela.
Notice the coffee colors. The normal color should look like this…
Arabica is the whitest of them all. Liberica is darker than normal, Excelsa even darker and Robusta is the darkest.
What are the possible causes of color changes?
The white color of Arabica. I found the answer from sweetmarias.com. Green coffee beans should have 12% moisture content. Moisture re-absorption up to 13% causes bleaching, the whitening, and loss of many desirable properties.
I found no possible explanation for darker green bean colors or the darkening during storage. Maybe, darkening is caused by dirt adhering to bean surface! Dirt from storage sack and warehouse. Your inputs will be appreciated.
Stored and sometimes discolored coffee beans are locally called as laon or simply old coffee. Usually taste better than newer (unverified claim).
This phenomenon is synonymous to santunis, rambutan, yakon and singkamas. These commodities are best eaten several days or weeks after harvest. They are becoming sweeter and yummier as day pass by.