Spanish Coffee in the US

What a difference a few years makes... it is fair to say that the global economic climate has not done anyone any favours and unfortunately our local supply of Spanish coffee dried up completley by summer 2011. As a small business it is quite concerning when you see products vanish from suppliers shelves never to return and indeed see them eventually close the doors for the last time.

There are however always options and when it comes to looking after customers we prefer to under promise and over deliver. We are pleased to announce that Spanish coffee is back beginning with La Estrella and Marcilla brands, more variations are also on the way and we are confident that with our new supply your torrefacto will always be available. Incidently if you are a Saimaza fan (still available but not currently on the website) it may be worth noting that word around the camp fire here in Spain is that the Saimaza doors will be closing for good somethime soon if they have not done so already. A real shame to see one of the top brands go.

If you have any Spanish coffee enquiries please get in touch through Orce Serrano Hams

Spanish Coffee Recipes

Spanish torrefacto coffee is a great ingredient in many dessert dishes. Having tried a sumptuous banana and coffee dessert in a local tapas bar the other day we simply had to put the recipe on here, very simple to make so go on... indulge! Just a shame we didn't have the camera for this one.



Ingredients:

5 tablespoons of ground torrefacto coffee (Marcilla / Saimaza)
2 medium bananas (ripe)
400 ml milk
2 tsp sugar
cinnamon

Prep:

Prepare a medium strength torrefacto coffee (80/20 mezcla is ideal).

Pour into 4 tall glasses.

Beat the bananas with the milk and sugar.

Pour the mixture into the glasses.

Add a little cream if required....

Sprinkle with cinnamon.

Buy Spanish Coffee in the US

US Customer Information: from 2009 it will be possible for Orce Serrano Hams to dispatch Marcilla and Saimaza torrefacto coffees direct from Andalucia to America. *Overseas postal rates apply (please see ordering & terms)


"Excellent quality raw beans are always used and the two main blends produced are natural and mezcla, the latter being the hallmark of Spanish coffee. Mezcla blends are a result of the 'torrefacto' process which means that a small proportion of the raw beans, usually about 20% - 30% are 'sugar sprayed' with a fine mist of sugar before roasting. The glazed beans are then added to the other beans and slowly roasted where the sugar is burnt off leaving a dark roasted bean with a hint of caramel to create a deep rich coffee without any hint of bitterness. The beans are then used whole, or ground exceptionally fine as is always the case with Spanish ground coffees."

Spanish Coffee - "Torrefacto"

Spanish coffee...

The Spaniards adore their mezcla coffee and it is as much a part of everyday life as tapas or wine. A normal day for any typical Spaniard will always begin with a torrefacto coffee served with hot milk. Similarly the day ends after the evening meal with a strong espresso style coffee served in a tiny glass or cup with lots of sugar. Throughout the day more cups will be consumed served in a variety of different ways and styles in a range of different sized glasses or cups.

Read the rest of Gayle's article "Spanish Coffee - The Secrets" HERE



I can remember almost five years ago shopping for Nescafe in our local supermarket - stocking up for the big move to Spain! Looking back we need not have bothered, after all after you have figured out the common Spanish kettle the rest is easy...



One bar we like to visit in the local village is "Bar Salero", a typical rustic bar which, if you visit early enough serves great cafe solo's, cafe sombra's and for those with a sweet tooth cafe bombon. There are many versions of Spanish coffee and a whole array of liquors that get generously "dashed" into each glass.



Fancy a biscuit? We like these too napolitanas - a slim biscuit with a lovely hint of cinnamon.

Next up: Mmm decisions... Liver and onions with a paprika twist or a take on Andalucian Poor Man's Potatoes.