It’s a lover’s thing to start the morning with coffee and croissants, and though I am nothing if not willing, I’m not the best at making either from scratch. French toast is the way I oblige. The sugar at the end is the best part. It caramelizes over heat, and as it cools, sets to a crisp. I still relinquish the role of coffee maker but sometimes steal the grinds to add into the custard for a more toothed grit.
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Spirits and coffee, booze and buzz - it's the best of both worlds.
I started thinking about about the waste from coffee because in a restaurant people drink a lot of coffee; you can end up throwing away a lot of coffee grounds. We decided to start cooking with used coffee grounds, and the dishes we came up with tasted just as good - with a rich dark coffee - as they would have using fresh coffee grounds. Just store the ground in the refrigerator in a sealed plastic container with enough space for air circulation.
I started thinking about about the waste from coffee because in a restaurant people drink a lot of coffee; you can end up throwing away a lot of coffee grounds. We decided to start cooking with used coffee grounds, and the dishes we came up with tasted just as good - with a rich dark coffee - as they would have using fresh coffee grounds. Just store the ground in the refrigerator in a sealed plastic container with enough space for air circulation.