Espresso built to Western Europe taste. From traveling the world the different tastes of coffee and especially espresso can be delightful. Any coffee can be ground and used in espresso. Often the cup will get a sour lingering or woody taste depending on the bean and roast level. Some people enjoy this and we have beans that produce this. But our espresso blend is formulated for a creamy chocolate finish with roof-of-your-mouth velvety coating. A true blend that takes you on a trip to Paris. The Italian blend on the other hand provides that Northern Italy pleasant aftertaste. Not bitter but bold! Try them both for your own unique experiences.
Venison Chili Recipe with Black Powder Coffee Coldbrew Concentrate – C4
For years we have added coffee to our chili to add a depth of flavor. Now that we have our own coffee roasting business, i didn’t understand the flavor difference of adding a nice dark roasted Sumatra or Sulawesi vs a lighter roasted Colombian. Wow. Experiment for your self or use the C4 Concentrate to maximize the flavor.
1 hr 40 minutes (or crockpot for 4-6 hrs)
- 1 1⁄2 lbs ground venison
- 1 medium onion, chopped (sweet if you can find them)
- 1 medium green pepper, chopped
- 32 ounces red kidney beans
- 28 ounces tomato paste
- 14 1⁄2ounces diced tomoatoe (chili style)
- 3 tablespoons chili powder
- 1 teaspoon salt (grey Mediterranean is best)
- 1 bay leaf, broken in half
- 1⁄4 teaspoon paprika (can use smoked paprika for extra depth of flavor)
- 1⁄4 teaspoon cayenne (add a little Red Hot too)
- 4 tablespoons ground cumin
- 1/8 tsp cinnamon
- fresh ground pepper
- 1 cup water
- 1/2 cup C4 Coffee Concentrate (or black coffee, darker roasted beans from Indonesia)
- Brown the venison in a stock pot (I use non-stick).
- Add onion and pepper, saute until slightly soft, about 5-10 minutes.
- Add remaining ingredients, cover, and simmer for 1.5 hours.
- I prefer shredded sharp cheddar cheese and sometimes from long-grain rice