Some tips for using fresh ginger in espresso

by **CoffeeOwl** on Tue Mar 15, 2011 8:53 am

Hi!

As you might have noticed, I like altering from straight shots and americanos to shots with some other stuff in the cup, like honey, chilli or cocoa. Not everyone likes honey, but as for fresh root ginger, I think it goes with espresso quite well.

Adding a tiny piece alters the taste adding a new interesting dimension in which a full spectrum of the coffee taste can display itself. Adding a little bit larger piece to an americano (depending on amount of the hot water used) just adds interesting spicy tones to it.

This photo shows two slices of fresh ginger; the tiny is a typical size for espresso and the larger could be for 2oz hot water americano:

However, very recently I put a larger piece of ginger to a double shot and I got very interesting taste experience, so I encourage you to try it for yourself.

Much of the taste credits goes to the moment of dropping the ginger to the coffee: for an americano I just pop it right after it is prepared, but for espresso just a while after the shot started brewing.

More photos on this are here: http://twitpic.com/e/14tr (notice: they appear in reversed order

)

by HB on Tue Mar 15, 2011 9:05 am

Like cilantro, I find ginger one of those "love it or hate it" spices. In tiny proportions, it adds an intriguing pop to food/drinks. For those following this thread, Lem Butler's winning signature drink in 2007 used ginger:

From A winning espresso specialty drink

by **ethiopie** on Tue Mar 15, 2011 10:48 am

HB wrote:Like cilantro, I find ginger one of those "love it or hate it" spices.

Cilantro in espresso? I mean - you have that 0.01 g scale, your temperature control is perfect, the beans are fresh, you spent three days dialing in the grind - and then you add a soapy taste to your espresso?

And ginger is even worse!

Marcella Hazan (of Italian cuisine fame) sternly warns against the use of cilantro in Italian food, and in this respect espresso should be counted as food. I know, I know, Marcella often is an unbearable snob. But even unbearable snobs sometimes get it 100 % right.

by **portamento** on Tue Mar 15, 2011 11:12 am

ethiopie wrote:Cilantro in espresso?

I think you misread Dan. He was generalizing about cilantro in food and drink. Not espresso specifically. Which, agreed, sounds like a terrible idea.

by **CoffeeOwl** on Tue Mar 15, 2011 5:58 pm

HB wrote:... Lem Butler's winning signature drink in 2007 used ginger:

Hey Dan, thanks for the link! I almost forgot the drink and that I enthusiastically commented on the topic!
It's been 4 years already with my machine and the forums... wonderful years!!

ethiopie wrote:...you have that 0.01 g scale, your temperature control is perfect, the beans are fresh, you spent three days dialing in the grind - and then you add a soapy taste to your espresso?

And ginger is even worse!
(...)

With bad coffee it won't work, any specialty drink I mean.
I am also not very sure if the bigger ginger piece idea would work with any beans. I brewed the coffee I used it with amplifying lighter texture and bitters, which show up as nice pineapple and grapefruit in this case.

by **doubleOsoul** on Tue Mar 15, 2011 6:22 pm

CoffeeOwl wrote:Hi!

As you might have noticed, I like altering from straight shots and americanos to shots with some other stuff in the cup, like honey, chilli or cocoa. Not everyone likes honey, but as for fresh root ginger, I think it goes with espresso quite well.

Adding a tiny piece alters the taste adding a new interesting dimension in which a full spectrum of the coffee taste can display itself. Adding a little bit larger piece to an americano (depending on amount of the hot water used) just adds interesting spicy tones to it.

This photo shows two slices of fresh ginger; the tiny is a typical size for espresso and the larger could be for 2oz hot water americano:
<image>

However, very recently I put a larger piece of ginger to a double shot and I got very interesting taste experience, so I encourage you to try it for yourself.

Much of the taste credits goes to the moment of dropping the ginger to the coffee: for an americano I just pop it right after it is prepared, but for espresso just a while after the shot started brewing.

More photos on this are here: http://twitpic.com/e/14tr (notice: they appear in reversed order )

Coffeeowl, that was a real cool shot of ginger. Didn't recognize it at first. I roast and use SO for my espresso shots and I find that Kenya lends itself nicely to a pinch of cardamon and a dash of orange blossom water. It's like dessert. Mmmm... okay, gotta make one now.

by **LATrapp** on Tue Mar 15, 2011 8:31 pm

CoffeeOwl, I gave it a try this morning after reading your post! I've had some ginger sitting around and it seemed like as good a time as any to put it to use...

The shot was very interesting as it was the first time I've ever put anything into an espresso other than rarely sugar or vanilla bean infused sugar, or even more rarely a citrus rind twist over the top.

I enjoyed it although I had already had a few regular shots and tapped out after the one ginger shot. I'll be giving it another go tomorrow and possibly add a touch of sugar to the ginger. Maybe even some cilantro!!

I realize it's not a purists shot, but it definitely was a fun little morning experiment!

by **CoffeeOwl** on Wed Mar 16, 2011 5:33 pm

doubleOsoul wrote:Coffeeowl, that was a real cool shot of ginger. Didn't recognize it at first. I roast and use SO for my espresso shots and I find that Kenya lends itself nicely to a pinch of cardamon and a dash of orange blossom water. It's like dessert. Mmmm... okay, gotta make one now.

I have to try it!

LATrapp wrote:I enjoyed it although I had already had a few regular shots and tapped out after the one ginger shot. I'll be giving it another go tomorrow and possibly add a touch of sugar to the ginger. Maybe even some cilantro!!

I think you'll be more satisfied if you use honey in place of sugar, best would be some round-sweet with thick mouthfeel, like multifloral or lime.

LATrapp wrote:I realize it's not a purists shot, but it definitely was a fun little morning experiment!

Thank you!


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