{"id":1968,"date":"2016-12-14T15:08:12","date_gmt":"2016-12-14T20:08:12","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1968"},"modified":"2016-12-14T15:08:12","modified_gmt":"2016-12-14T20:08:12","slug":"ethiopia-yirgacheffe-chelelektu","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/12\/14\/ethiopia-yirgacheffe-chelelektu\/","title":{"rendered":"Ethiopia Yirgacheffe Chelelektu with lemon &#038; lavender madeleines"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1983\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel1.jpg\" alt=\"Ethiopia Yirgacheffe Chelelektu\" width=\"800\" height=\"495\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel1.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel1-300x186.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel1-768x475.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Have you ever been asked to do a coffee tasting and have no idea what to do? That was me this week. I was asked to prepare a coffee tasting for an upcoming district meeting, and couldn&#8217;t come up with anything. It didn&#8217;t help that it was short notice, and I have been working every day since Thanksgiving. My mind was completely wiped out. I decided to go back to basics, and selected the Ethiopia Yirgacheffe Chelelektu. This is a fully washed coffee and it is an heirloom varietal. These beans are descendants from the original coffee trees, so what better way to kick off a meeting than with a tasting of coffee history.<\/p>\n<p><!--more-->Now, because this was extremely short notice (3 days) I really wanted to make something that was simple and focused on a few fresh ingredients. Madeleines are easy to make, and you probably have everything you need to make them in your pantry already. I had a bunch of fresh lemons and dried lavender, two flavors that really compliment this coffee very well.<\/p>\n<p>Ethiopia Yirgacheffe Chelelektu is a fully washed coffee with a medium body and a medium acidity. It has floral aromas of jasmine and lavender, a\u00a0sweet lemon acidity and bergamot spice notes. Once this coffee cools, the lemon notes become very pronounced and sweet.<\/p>\n<p>To make madeleines, you probably have everything in your pantry to make them. The only special equipment you need is a madeleine pan. It is a uni-tasker, but it is a necessity to make these cookies, and my partners love madeleines, so I make them a lot \ud83d\ude42 <a href=\"http:\/\/amzn.to\/2hen2kY\">You can buy one on Amazon for $12<\/a>. Not bad. \ud83d\ude42<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel1-450x450.jpg\" \/>\n<div class=\"item ERName\">Lemon &amp; lavender madeleines<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">2 large eggs, room temperature<\/li>\n<li class=\"ingredient\">1\/3 cup granulated sugar<\/li>\n<li class=\"ingredient\">1\/4 teaspoon of salt<\/li>\n<li class=\"ingredient\">1\/2 teaspoon of vanilla extract<\/li>\n<li class=\"ingredient\">1\/4 teaspoon of almond extract<\/li>\n<li class=\"ingredient\">1\/2 cup all-purpose flour<\/li>\n<li class=\"ingredient\">1 teaspoon baking powder<\/li>\n<li class=\"ingredient\">1 tablespoon lemon juice<\/li>\n<li class=\"ingredient\">zest from one lemon<\/li>\n<li class=\"ingredient\">1\/2 stick of unsalted butter, plus more for greasing the pan*<\/li>\n<li class=\"ingredient\">[u]for the glaze[\/u]<\/li>\n<li class=\"ingredient\">1 tablespoons of dried lavender (culinary grade)<\/li>\n<li class=\"ingredient\">1\/3 cup of whole milk<\/li>\n<li class=\"ingredient\">1 1\/4 cup confectioners&#8217; sugar<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Melt butter, then set aside to cool. Preheat oven to 375.<\/li>\n<li class=\"instruction\">Prepare the madeleine pan by brushing melted butter into the molds with a pastry brush. Dust the molds with flour, tap to rid excess flour. Or you can use a cooking spray with flour. I have better results using Pam for baking.*<\/li>\n<li class=\"instruction\">Combine eggs, sugar, and salt with a standing mixer with a whisk attachment. Beat on medium-high speed until thick and pale, around 5 minutes. Combine the flour and baking powder in a small bowl.<\/li>\n<li class=\"instruction\">Beat in the vanilla and almond extracts. On a low speed sprinkle in the flour mixture until combined.<\/li>\n<li class=\"instruction\">With a spatula fold in the lemon juice, lemon zest, and melted butter. Using a small scoop or spoon, fill the madeleine cavities with batter.<\/li>\n<li class=\"instruction\">Bake for 8-10 minutes or until the tops of the madeleines spring back when touched. Transfer the madeleines to a wire rack to cool by inverting the pan. Let cool for 10 minutes.<\/li>\n<li class=\"instruction\">To make the glaze, bring the milk and lavender to a boil in a small saucepan. Remove from heat and allow to sit for 10 minutes then strain the lavender buds. Stir in the confectioner&#8217;s sugar until smooth.<\/li>\n<li class=\"instruction\">Dip the madeleines into the glaze and allow to set on a wire rack. Garnish with dried lavender buds if desired.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div id=\"attachment_1997\" style=\"width: 310px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1997\" class=\"size-full wp-image-1997\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel2.jpg\" alt=\"Eithopia Yirgacheffe Chelelektu\" width=\"300\" height=\"450\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel2.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/12\/tmb_chel2-200x300.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-1997\" class=\"wp-caption-text\">Aroma board<\/p><\/div>\n<p>For my tasting, I also assembled two aroma boards. Some partners might remember the old aroma labs from an earlier coffee master kit. Those were such a great resource and useful tool, I wanted to bring that to my tasting as well. I sliced a lemon, and flanked it with dried lavender and Teavana Earl Grey tea.\u00a0This coffee has outstanding flavors of lemon, lavender and bergamot, so the inclusion of the earl grey was spot on.<\/p>\n<p>Another reason I wanted to focus on the aroma boards, as creating a visual impact. For me, I find a coffee tasting to be more memorable and inspiring when all of my senses are engaged. The old saying &#8220;you eat with your eyes first&#8221; is something I carry with me to each coffee tasting. Carefully and thoughtfully planning small details, being able to touch dried\u00a0lavender or the tea leaves, you are creating a memory for your audience.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Have you ever been asked to do a coffee tasting and have no idea what to do? That was me this week. I was asked to prepare a coffee tasting for an upcoming district meeting, and couldn&#8217;t come up with anything. It didn&#8217;t help that it was short notice, and I have been working every&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2016\/12\/14\/ethiopia-yirgacheffe-chelelektu\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1983,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[30,110],"tags":[171],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ethiopia Yirgacheffe Chelelektu with lemon &amp; lavender madeleines - the modern barista<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/themodernbarista.com\/index.php\/2016\/12\/14\/ethiopia-yirgacheffe-chelelektu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ethiopia Yirgacheffe Chelelektu with lemon &amp; lavender madeleines - the modern barista\" \/>\n<meta property=\"og:description\" content=\"Have you ever been asked to do a coffee tasting and have no idea what to do? That was me this week. I was asked to prepare a coffee tasting for an upcoming district meeting, and couldn&#8217;t come up with anything. 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