Vanilla could be used in many creative ways to enhance our morning cup of coffee. For coffee aficionados, who like to achieve a rounder and more delicate taste without drowning their cup in sugar, adding vanilla to the brewing process could change your morning routine.
Dry vanilla... What dry vanilla?
Nothing goes to waste with vanilla. Powdered, cut in small pieces, scrapped out caviar all of which could be used to prepare your coffee the way you like it done. In some cases, it can happen that your vanilla get too dry to be easily split for baking. You think it's good for the bin... Worry you not! an easy way to overcome that situation is to grind it. Use a sieve to separate the small chunks from the thinner powder and use those chunks to flavour your coffee.
Infuse or brew? that is the question...
You could use vanilla by infusing it in milk or by adding it in the brewing process. Personally, I like the latter as it is easier when you have an Italian mocha machine.
There is no good or bad way to combine vanilla in your coffee making process everyone has his own preference. It's like steering a cup of coffee... would you go clock wise or counter clock wise? hummm... I let you meditate on this one.
Introducing vanilla to your cup of coffee will depend on what phase of the preparation you would like it to be:
If you choose to infuse your vanilla with milk, then any of the forms of vanilla could be used.
If you are using vanilla caviar, simply add it to your freshly brewed hot coffee or milk and wait for couple of minutes for the flavours to infuse.
On the other hand, if you would like to add it to your drip or mocha machine, simply add it half way when you fill up the filter or the mocha funnel filter. wait for the brewing process to finish, et voila! a sensational vanilla coffee you will never forget.
How much is too much?
Vanilla taste like heaven, but too much heaven is a bit overwhelming. As a rule of thumb, one to two beans are usually used to infuse in one liter of milk. But if you are using the whole bean of vanilla in one cup of coffee, then that is too much flavour for one cup. For drip or mocha machine, a bumpy tip of a tea spoon of vanilla chunks or powder would be enough. If you are using vanilla caviar (inner scraps of the bean), then the tip of a tea spoon will do the job.