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1883 Recipes

Let’s start with the basics !

The information, guidance and advice below will help you successfully complete your “1883 de Philibert Routin” creative recipes and cocktails.
Espresso based recipes :

Many recipes are based on Espresso or Espresso alternatives and you need to make sure that the following parameters are all set properly before you start :

1. Choose freshly roasted Espresso beans.
2. Use clean equipment
3. Use fresh water
4. Use the correct grind and wait until just before making your espresso to grind the beans.
5. Use the right amount of coffee (7 grams per cup of Espresso)
6. Use the right water temperature ideally 194ºF (90º C) at 9 bar atmospheric pressure.
7. Count the right extraction time. This time should be around 25 seconds.
8. Serve immediately after pouring.

After making an Espresso, if a creamy golden froth appears on top, this means that you have made it correctly.

You are now ready to go further.

Here is a list of definitions of the most common Espresso based preparations :

Espresso :
1 to 1 1/2 oz (3 to 4,50 cl) strong, rich coffee topped with golden froth called crema. Espresso should have a strong flavour without excessive acidity or bitterness.
Cappuccino :
a combination of Espresso and hot steamed or foamed milk. The Espresso is served first.
Latte :
Steamed milk topped with foam to which an Espresso is added. The Espresso is added last.
Mocha :
Espresso mixed with steamed milk and chocolate syrup and usually topped with whipped cream sprinkled with cocoa powder.
Steamer :
Steamed milk with flavoured syrup

Cocktails :

A cocktail is not an addition of several liquids.

The balance of the cocktail is fragile and must be distributed properly in three essential areas : the aroma, the taste and the after taste.

One additional notion is also extremely important : the appearance, in other words, the aspect and the colour of the cocktail.

In order to obtain a cocktail, there has to be mixture.

1. Mixture directly in the glass
2. Mixture in “Le Remueur”. This is the most simple shaker. Ice cubes can be put before or after in the container and ingredients poured after that in the order and quantity prescribed. A spoon is used to stir.
3. Mixture in the shaker. The shaker is the best instrument to make a cocktail. It symbolizes the profession of Barman or Bartender. The shaker associates all the ingredients of a recipe (except for the ice cubes no solids, anything hot or any carbonated drinks). The two essential functions of the Shaker are to cool and to make the cocktail homogeneous.
4. Fill a third of the Shaker with ice cubes before adding your ingredients and then shake for about 10 seconds.

As a reminder, 1 oz corresponds roughly to 3 cl and if you happen to use our “1883 de Philibert Routin” pumps, each pump is calibrated to dispense ∏ oz or 1,50 cl with 4 pushes. A flavoured coffee in an 8 to 12 oz of our syrup. Each 70 cl bottle of “1883 de Philibert Routin” generates about 50 drinks.

Also, keep in mind that the recipes that follow are just a basis to open your mind for even more creations. Do not hesitate to substitute any other flavours if you feel like it. After all there are more than 30 flavors in the “1883 de Philibert Routin” product line and this number keeps growing.

Cappuccetto

Ingredients
  • 1/2 oz (1,50 cl) 1883 Barista “Amaretto” Syrup
  • 2 oz (6 cl) Espresso
  • 3 oz (9 cl) Cold Milk

Other ingredients: Cocoa powder

Method
  • Pour the syrup and milk into steaming pitcher.
  • Steam and foam milk-syrup mixture.
  • Pour the espresso into a 8 oz (24 cl) cup.
  • Add the steamed milk, top with the dense flavored foam.
  • Garnish with the cocoa powder.

Amarettea

Ingredients
  • 1 oz (3 cl) 1883 Barista “Amaretto” Syrup
  • 8 oz (24 cl) Brewed Black Chilled Tea
  • 1 slice of Lime
  • Ice

Other ingredients: 1 slice of lime ice

Method
  • Fill a 16 oz (48 cl) glass 3/4 full of ice.
  • Add the chilled tea and the syrup.
  • Stir well.
  • Garnish with the slice of lime.

Sweet Cherryccino

Ingredients
  • 1/4 oz (0,75 cl) 1883 Barista “Cherry” Syrup
  • 1/4 oz (0,75 cl) 1883 Barista “Butterscotch” Syrup
  • 1 shot of Espresso
  • Milk
Method
  • Pour the espresso into a 8 oz (24 cl) cup.
  • Add the syrups.
  • Stir.
  • Fill with steamed milk.

Coco Mint Choc

Ingredients
  • 1/2 oz (1,50 cl) 1883 Barista “Coconut” Syrup
  • 1/2 oz (1,50 cl) 1883 Barista “Frosted Mint” Syrup
  • Whipped Cream
  • Hot Chocolate

Other ingredients: Shaved chocolate Shaved coconut

Method
  • Pour the syrups into a 10 oz (30 cl) glass.
  • Add hot chocolate.
  • Top with whipped cream, garnish with shaved chocolate and dust with shaved coconut.

Expresso Grand Royal

Ingredients
  • 1/2 oz (1,50 cl) 1883 Barista “Orange” Syrup
  • 1/2 oz (1,50 cl) 1883 Barista “Lemon” Syrup
  • Espresso
  • Milk
  • Cream

Other ingredients: A cherry

Method
  • Pour the syrups in a cup.
  • Add the espresso.
  • Add lots of steamed milk and a short layer of foamed milk.
  • Top with whipped cream and 1883 de Philibert Routin Cherry syrup.
  • Garnish with a cherry.

Cafe Creme Smoothie

Ingredients
  • 1 1/4 oz (3,75 cl) 1883 Barista “Caramel” Syrup
  • 1/4 oz (0,75 cl) 1883 Barista “Cinnamon” Syrup
  • 2 oz (6 cl) Coffee Chilled
  • 3 oz (9 cl) Cold Milk
  • Whipped Cream

Other ingredients: Ground cinnamon 1 cup crushed ice

Method
  • Combine ingredients in blender with crushed ice and blend on high speed for 20 to 30 sec.
  • Pour into a 12 oz (35,50 cl) glass.
  • Top with the whipped cream.
  • Dust with ground cinnamon.
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