Trying to Prepare a Glass of Coffee Marble
Saint-Ghislain By danderma | December 3, 2013
This is not a recipe per say, its more of a trial, but it all started when I came upon a hashtag on instagram by the title #CoffeeMarble and the pictures I saw there made me want to have a coffee marble so bad! I was in the middle of sorting my new book fair books and sorting out the ones I was going to take to Q8books but I dropped everything, mid sorting, and went to the kitchen to try my hand at preparing the coffee marble.
The glasses of coffee marble I saw were definitely cold brewed coffee with ice, milk or cream being poured in slowly. I thought about which coffee I should use and whether I should brew it first or not and if I did, would it leave a residue? Then as I was searching I found a jar of Nescafe’s Cafe Parisien which is strong and delicious and so unlike the real Nescafe taste. When the Nescafe granules dissolve in water they almost have no residue left which means I won’t have blobs of coffee granules dancing around my cup.
In one cup of hot water I dissolved three heaved spoonfuls of coffee granules and a spoonful of sugar and stirred. I let it stand for about five minutes until it cooled down a bit, then I filled an ice tray with the coffee mixture and placed in the freezer. After about half an hour I took the ice trays out again and the coffee cubes were iced over but not entirely firm, they had a slushy consistency about them that’s just what I wanted.
My dining table still strewn with books, I decided to use them as props for the picture instead of pushing them away. I placed a handful of the iced coffee cubes in a glass, poured over some cold water, and I had iced coffee! I decided to try my luck with low fat milk, I used Vital from Al-Maraei, and I poured slowly and just a dash, et Voila!
I took a lot of pictures of the marbled coffee, but none to my satisfaction still. I watched the waves of milk dancing around the melting coffee ice cubes, coming together in the most beautiful marbled concoction. It will all settle down into a latte coloured cup of coffee eventually though.
I tried my luck with a much smaller cup, a tea estekana cup, and the effect was the same. I noticed though that the swirls of milk took a bit longer to fuse with the blackness of the coffee.
I added a shot of syrup when the coffee and the milk was all settled down and stirred the thing with a straw, it needed a bit more sugar for the coffee was too strong. It was a fun cup of coffee to make and absolutely beautiful. Quite delicious and refreshing if I may add. I spend my weekend sorting books, reading books, and drinking iced coffee marble. I will be trying it again for sure!
