Capresso 12-Cup Coffee Maker

An Upgraded Classic Countertop Essential

Wake up to coffee, just the way you like it, with the Capresso 12-Cup Coffee Maker.  This new automatic drip coffee maker offers convenience and a better brew, thanks to advanced features such as an adjustable strength setting to maximize flavor according to your taste.

Choose the amount of coffee you want – up to 12 cups (60 ounces) – and then brew now or program it to brew at the time of your choice.  Multiple nozzles spray water evenly onto ground coffee to ensure full saturation for true coffee taste. 

The 24-hour clock/timer with backlit display and illuminated controls makes for simple operation.  The included GoldTone filter is easy to use and easy to clean, and it eliminates the need for paper filters.  The water level indicator takes the guesswork out of filling.

The glass carafe includes an ergonomic handle with brew-through lid and drip-free pouring spout.  Drip stop allows you to interrupt the brewing cycle to pour a cup, so you don’t have to wait. 

The coated, non-stick warming plate will keep a carafe of coffee warm for up to two hours.  Auto shut-off after two hours adds safety and convenience.

On trend for style, the Capresso 12-Cup Coffee Maker (#416.05) comes in stainless steel with black accents, and has a one-year limited warranty. 

Capresso offers innovative coffeemakers, espresso machines, grinders and other kitchen electrics for those who want the best.  For more information, visit capresso.com.

Vanilla Coconut Iced Coffee Pops

12 oz chilled coffee


14 oz full fat coconut milk

1/4 cup honey


2 tsp vanilla extract

Instructions

1.With the Capresso SG300, fill the GoldTone filter with freshly ground coffee, and use half the amount of water during brewing for stronger coffee. Refrigerate overnight.

2. Blend all ingredients together in blender until smooth.

3. Pour the mixture into popsicle molds and insert the sticks. Freeze for a minimum of 6 hours.

Bean Sprout Salad

This quick and easy Bean Sprout Salad is a flavorful, healthy dish. Using Capresso’s Cool Grind to transform toasted sesame seeds to a uniform size for the dressing.

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Ingredients:

1 tbsp toasted sesame seeds, finely ground with the Capresso Cool Grind

1 tbsp sesame oil

1 tbsp canola oil

3 tbsp soy sauce

1 clove garlic, minced or grated

1 tsp honey

2 green onions, chopped

15 oz. bean sprouts

Toast sesame seeds in a nonstick pan over medium heat.  Set aside and let cool.

Combine sesame oil, canola oil, soy sauce, garlic, honey and green onions.

Bring a saucepan with water to a rolling boil.  Add bean sprouts and cook for 2-3 minutes.  Remove bean sprouts to a bowl with ice water to stop the cooking process.  Drain.

Thoroughly dry bean sprouts between two paper towels or clean kitchen towels.  Once dry, place bean sprouts in serving bowl.

With your Capresso Cool Grind, add the sesame seeds and finely grind.  Add sesame seeds to dressing and mix to combine.

Pour dressing over bean sprouts.  Mix thoroughly.

Now, ready to serve and enjoy.

White Chocolate Hazelnut Café au lait with Oat Milk

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Ingredients:

Serves 2

1 cup brewed coffee

1-1/2 cups plant-based milk, unflavored

1-2 tbsp white chocolate bar or chips

1 tsp hazelnut syrup

Powdered cocoa for dusting

Brew coffee.

Place 1 ½ cups of your favorite plant-based milk, unflavored, in the froth Select.  Turn dial to the hot froth icon and press button.  When the blue illuminated light blinks, add white chocolate and hazelnut syrup.  Capresso froth Select will stop automatically when finished.

Pour coffee into cup, top with frothed milk.

Dust top with powdered cocoa.

Pair with Espresso-Custard Filled Donuts, made with Homemade Espresso Powder.

Tip:  For best results, use plant-based milk from the refrigerated section.

 

Homemade Espresso Powder

Used in a lot of baking recipes (cakes, brownies and frosting) as well as sauces, espresso powder is incredibly easy to make. We even use it for a delicious Espresso Custard to fill donuts.

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1 cup dark roasted whole coffee/espresso beans

Preheat oven to 200 degrees F

Place whole beans* on an unlined baking sheet, spread evenly

Bake in oven for about 1 hour, until they are lightly toasted and dried.

Remove from oven and allow to cool

Grind into a fine powder using espresso (fine) grind setting on your Grind Select.

 

*Alternately, you can grind beans prior to placing in the oven, then regrind again for a finer, powder consistency. Just be careful the grinds do not burn during the baking process.

A Classic Breakfast: Coffee and Donuts

Coffee and donuts are a classic morning breakfast that so many of us crave. In fact, that craving is universal, and based in science. Researchers have found that the combination of the caffeine and glucose help rev up the brain, increasing attention and memory.

These sweet, Espresso Custard-Filled Donuts, paired with a rich White Chocolate Hazelnut Café au lait, using oat milk, make for a simple, yet satisfying, breakfast combination, perfect to get you started in the morning.

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Espresso Custard-Filled Donuts

Donuts:

2-1/2 tsp active dry yeast

2/3 cup whole milk

3-1/2 cups all-purpose flour

1/3 cup sugar

2 tsp salt

3 eggs

7 tbsp unsalted butter, room temperature

For the coating, 1 cup granulated sugar

For frying, canola oil

In the bowl of an electric mixer, fitted with the dough hook (you can also prepare by mixing by hand), combine yeast and milk, and allow yeast to dissolve. Add flour, sugar, salt and eggs to yeast/milk mixture, and mix on low speed until the dough begins to come together, approximately 3 minutes.

Add butter, 1-2 Tbsp at a time, mixing after each addition, until butter is incorporated into dough. Once combined, and dough is soft, wrap dough tightly in plastic wrap and place in the refrigerator for at least 6 hours. You can leave it in the refrigerator up to 24 hours.

Once chilled, remove from refrigerator. Line a baking sheet with parchment paper lightly oiled with cooking spray, or butter, the set aside. Place the dough on a floured work surface and gently roll the dough into a 12” square, about ½” thick. Cut the dough into 9 pieces using a 3-1/2” round cutter. Transfer dough to baking sheet and cover with a lightly oiled piece of plastic wrap. Allow to rise in a warm place until they have doubled in height, about 2-3 hours.

When ready, over medium-high heat, heat oil in a large, heavy-bottomed pan with oil, around 3” deep, until it reaches 350 degrees F on a deep-fry thermometer. Meanwhile, line a baking sheet with paper towels, or place a wire rack on the sheet, for draining.

Working with 2-3 donuts at a time, place them in hot oil and fry until golden brown, 2-3 minutes. Carefully turn donuts over and fry for 2-3 minutes more. Use a slotted spoon to remove, place donuts on the lined baking sheet. Continue with the remaining dough.

Once the donuts are cool enough to handle, dredge them in the sugar and evenly coat. Return donuts to baking sheet to allow to cool for 30 minutes before filling.

While donuts are cooling, prepare the Espresso Custard filling.

To fill the donuts, poke a hole in the side of each donut, and fill with pastry cream.

Donuts are best the day they are made.

Espresso Custard

2 cups whole milk

¼ cup, plus 1/3 cup sugar

1 Tbsp freshly ground espresso powder (Get recipe here)

2 large eggs yolks

1 large egg

¼ cup cornstarch

2 Tbsp unsalted butter

1 tsp vanilla

Combine milk, ¼ cup sugar and homemade espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate bowl, whisk together eggs yolks, whole egg, 1/3 cup sugar, and cornstarch.

Once milk begins to boil, remove pot from heat, and ladle a small stream of milk mixture into the egg mixture, whisking vigorously to prevent the eggs from curdling. Continue to add more of the milk mixture, whisking, until about half of the milk mixture is incorporated into the eggs. Pour mixture back into sauce pan. Continue to cook whisking constantly, until it begins to thicken and have pudding consistency.

Remove from heat and add butter and vanilla, stirring to incorporate. Place in a heat-safe bowl and cover with plastic (directly on the custard) and refrigerate until mixture has cooled to at least room temperature.

 

 

Capresso EC Select: The One to Select in Pump Espresso & Cappuccino Machines

Capresso_Summer2020-16Compact and stylish, the new Capresso EC Select Pump Espresso & Cappuccino Machine was designed with attention to detail that coffee lovers will appreciate.

It features a 15-bar pump for optimal pressure for rich crema, the thin layer of foam that is the mark of a perfectly brewed espresso.  The portafilter can produce one or two rich, thick crema espressos at a time.

With its unlimited steam output, the EC Select can produce hot frothed milk for cappuccinos and lattes.  The easy-to-use swivel frother allows you to froth directly in a tall glass or a frothing pitcher.

This sophisticated model features a stainless steel lined ThermoBlock heating system and a built-in cup warming platform that keeps cups at the ideal temperature for serving.  The EC Select features a self-locking filter holder with thumb guard for easy cleaning.  The 40-oz. removable water tank comes with an integrated handle on the water tank cover that allows you to remove and carry the tank with ease.  The removable stainless steel drip tray is easy to clean.

With a contemporary design in black with stainless steel accents, the EC Select features indicator lights for “on/off” and “coffee/steam.”  A coffee scoop/tamper is included.

For more information, visit Capresso.com

Sip & Save with Refreshing Iced Tea

A simple idea that can save you more than $1,000 per year – custom brewing your own iced tea at home versus buying it ready-made or at a café.

The Capresso Iced Tea Maker makes it easy to brew a refreshing pitcher of iced tea at the touch of a button, into a beautiful glass pitcher for serving and storing in the fridge.  Flavor enhancer adjusts brew strength from mild to strong, and removable permanent filter accommodates loose tea or tea bags.

How much can you save?  Check out this chart based on the average iced tea drinker who enjoys 2 servings per day:

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Green Plum Iced Tea

We love experimenting with different flavors, and we recently discovered Korean green plum syrup, which adds a mildly sweet and sour tang to our Iced Tea.

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Ingredients:

8-10 tea bags

¼ cup syrup, we like Ottogi-Cooking-Plum-Extract (found in Asian markets or Amazon)

Fill the pitcher with ice. Add a ¼ cup of plum syrup to the pitcher.  Fill the water tank with fresh cold water, and place 8-10 tea bags (or your desired portion of loose tea) to the filter basket. Push the brew button, and allow the tea to brew.