These days, thanks to the rainy season, I am craving for a cup of good coffee often. But, I am not among those who wake up in the morning and desperately need a cup of coffee to start the day. Depending on the weather and my mood, sometimes I like to have coffee in chilled form rather than the hot cup. The combination of pure, non-blended and freshly ground coffee with chocolate and Kahlua is always a heavenly combination for me.
Foodies, did you see that Coffee-Chocolate Ice Cream in the picture? I made a big amount of that, which was gone in 15 minutes flat. This ice cream is just yum. So here’s to summer! If you are a coffee lover and want to try out something different and divine, try this. Use a good coffee variety for best results. I used Café Coffee Day’s Columbian Supremo coffee in my ice cream, which was freshly ground in front of me. I love this particular coffee variety because it has a beautiful aroma and is slightly sweet. I also topped my ice cream with the cookbook author Rushina Munshaw-Ghildiyal’s Kathlekhan coffee candied nut mix (from APB Cook Studio, Mumbai) for its texture and yum factor. Both these products were gifted to me by The Square, Café Coffee Day, along with a beautiful French Press for brewing coffee conveniently.
Last weekend, I was one of the few Mumbai foodies who was invited to the exclusive showcase of The Square from Café Coffee Day. The Square is in CR2 Mall, Nariman Point, and has a warm, beautiful ambience. They have a separate Huddle Room too, for those who want a little privacy for a corporate or a casual get-together.
The Square has seven outlets in India: three in Delhi, one in Chennai, one in Bangalore and two in Mumbai. It is a one-of-its-kind place for coffee aficionados. Here, you will get luxurious single-origin, freshly ground coffees from around the world and you have exquisite, hand-picked coffee varieties to choose from. The Square even has a good variety of food to pair with these coffee varieties. Their tasty nachos, fries, fried/roast chicken, pizzas, platters and a variety of sandwiches are in the menu. Not only that, they have proper meals too! This includes the Mushroom Risotto, Khaow Suey, Milanese Pasta Bowl and more. Their sweet offerings are a must-try! In Café Coffee Day’s The Square, quality comes first, whether you order coffee or food, and each of us experienced this here.
What’s interesting, every single-origin coffee has a particular brewing technique. Among the single-origin coffees, they have seven kinds and I tasted all of them, with their suggested food pairings. We started off the afternoon with a sip of Ethiopian Sidamo. These are small to medium, greenish, grey coffee beans grown in Sidamo. Every sip of this coffee uplifts your mood and you feel instantly refreshed. The texture is mild and soft and this coffee has prominent caramel and chocolate undertones. It is best enjoyed as a cappuccino from an Espresso brewing machine. Mexican Red Hot Nachos were a perfect pairing with this coffee. Next was the Mysore Nuggets Extra Bold. These Indian Arabica, large-sized coffee beans come from Café Coffee Day’s Yelnoorkhan Estate in the Bababudangiri range, the birthplace of coffee in India. This coffee was absolutely a pleasure to sip: it was not too bitter and has just the right chocolate notes to make it one of the best-enjoyed coffee of the day. Rhicha Sinha, Senior Manager-Beverage Innovation, Café Coffee Day, suggested that it will go best with something fruity or chocolaty. She also suggested that the French Press is the best for this kind of coffee. We were offered choco chip cookies with this and undoubtedly, it was a good pairing.
The third coffee was mind-blowing. It was widely appreciated by the foodies. At The Square, they call it Indian Kathlekhan Superior. “Kathlekhan” means dark forest. These beans come from the Kathlekhan estate of Coffee Day, in the Western Ghats of Karnataka. This coffee will give you rounded, tangy undertones and notes of wild berries, with caramel and chocolate in the finish. A French Press is the suggested brewing technique. Choco Fudge Fantasy was the perfect food pairing.
We also tasted Rajgiri Pearl, Guatemala: Antigua, Colombian Supremo and Costa Rican Tarrazu: each one truly a cup of ecstasy. But I loved the Colombian Supremo among all the coffee varieties tasted that day. Choco chip cookie with whipped cream was offered with it and the pairing was great. Selectively handpicked from small family-owned farms high in the Colombian Andes, these coffee beans are very aromatic and intense. The coffee is not too bitter and for those who prefer their coffee sweet, it is just the perfect choice. Brewed best with the help of the espresso machine, these beans are ideal for a cappuccino with nutty and fruity overtones.
Rushina Munshaw-Ghildiyal showed us how to make a wonderful Coffee Barbecue sauce. It was truly delicious. Later, the team offered us pizzas with Rushina’s BBQ sauce topping. It was sweet, spicy and tangy. Just wow!
After we tasted all these beautiful samples, we were also offered to choose anything from the menu. My Irish Coffee was just the thing I was looking forward to. We also ordered some chicken wings with it. Soon it was evening, before we could realise it. It was a weekend afternoon well spent, with good company and comforting coffee. It couldn’t get any better!
Coffee-Chocolate Ice Cream
- Freshly brewed Columbian Supremo coffee from Café Coffee Day’s The Square: 1.5 cups; at room temperature
- Fresh cream: 500 ml
- Cornflour: 2 tbsp
- Powdered sugar: around 1 cup or according to the taste
- Dark compound chocolate Morde: 200 g
- Kahlua liquor: 1 cup
- Peanut butter: 1 cup
- Katlekhan coffee candied nut mix: to garnish
- Chill the whisk and the container in which the cream has to be whipped. Add the sugar, cream and cornflour to the container. With an electric whip, beat the cream until soft peaks are formed. Now add the coffee in a slow stream and fold-in, taking care that the coffee should not be hot at all.
- Melt the chocolate in a bowl. Add the Kahlua and the peanut butter and make it homogeneous. Let this mixture cool at room temperature. Add this to the cream and slowly fold-in. Freeze for four hours in a moisture-free (absolutely dry) lock-n-lock container. While serving, garnish with Kathlekhan coffee candied nut mix.
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