Perfect Coffees.Com Newsletter Issue #21

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Oct. 1, 2005

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In This Issue
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=> 3 Tips For Perfect Coffee
=> Feature Article and Recipe Of The Month
=> Coffee Trivia
=> New Look For Our Online Shopping Mall Web Site
=> Contact Us
=> Subscribe/Unsubscribe information

Want to brew the perfect cup of coffee? Here are 3 simple tips that will make a difference in every single cup you drink.

Tip #1 Clean Coffee Pot

A clean pot is essential and can make a world of difference in the taste of your coffee. Old oils from previous batches of coffee and soap residue left on the pot makes coffee taste bad.

Baking soda and water work well for cleaning coffee mugs and pots. Be sure to rinse extra good so no residue is left behind.

Tip #2 Clean Filtered Water

The water you use for your coffee will affect the taste more than anything. Coffee is 99% water so use clean filtered or bottled water free from chlorine and other minerals that will affect the taste of your coffee.

Using stainless steel or gold mesh filters instead of paper filters will also make your coffee taste better. Paper filters release dyes, chlorine and bleach that affect taste. If you insist on using paper filters buy the unbleached, brown paper filters.

Tip #3 Use Fresh Quality Coffee

Quality coffee costs more but will consistently produce better tasting coffee.

For the best results use quality, whole bean coffee and grind the coffee beans just prior to use. You might think it's an inconvenience compared to ground coffee, but once you taste the difference you'll never go back.

If you still want to use ground coffee, make sure you use a good, drip grind coffee.

Use 2 level tablespoons of coffee per 6 ounces of water. This can be adjusted for individual taste preference. Make sure to spread the grounds evenly in the coffee filter so full brewing is achieved.

Drink your fresh coffee right away for the best flavor. Coffee will break down quickly if left on a heat source. Coffee should never be reheated or microwaved.

A clean, preheated air pot or stainless steel Thermos will keep coffee hot for about an hour without hurting the flavor.

If you follow these 3 simple tips, every cup you brew will be perfect coffee.


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Feature Article and
Recipe Of The Month
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Juniors Cheesecake Recipe

In 1950 Harry Rosen founded Juniors cheesecake restaurant, and named it after his two sons, Walter and Marvin. Harry and master baker, Eigel Peterson, hit upon the secret formula for the legendary cheesecake recipe and it has been part of the Rosen family now for three generations.

Juniors cheesecake New York is located in Brooklyn and many New Yorkers call it a favorite restaurant. New York Magazine rated it #1 in the 1970’s and people started to come from all over the world for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.

In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8” Juniors cheesecake arrives in a special, stay-fresh container and is guaranteed for freshness.

Today, people still come from every corner of the planet to have their favorite slice of famous Juniors cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.

For those of you that can't make it to Brooklyn, here is the Famous No. 1 Juniors cheesecake recipe. It really is that good.

Pure Cream Cheesecake -- "The Best of the Best"

For Thin Sponge Cake Layer recipe(see below)

For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large large eggs
3/4 cup heavy whipping cream


1.  Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).

2.  While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.

3.  Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.

4.  Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

5.  Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Thin Sponge Cake Layer for Cheesecake

One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.

1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

1.  Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.

2.  Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

3.  Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

4.  In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.

5.  Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Serves 12 to 16.

Enjoy Juniors cheesecake one way or the other, you won’t be sorry.

Source: From the cookbook, Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant.


If you don't have time to make the recipe you can purchase and enjoy Juniors Cheesecake by having it shipped right to your front door.


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Coffee Trivia
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Dorothy Jones of Boston was the first American coffee trader.

In 1530 the first coffeehouse was opened in Damascus, Syria.

William Penn purchased a pound of coffee in New York in 1683 for $4.68.

The white jasmine-scented coffee flower only lasts two to three days, then becomes a green cherry.

Finely grinding coffee beans and boiling them in water is still known as "Turkish Coffee."

Nicaragua Margogipe is the largest of coffee beans.

Research has shown that there are four times the amount of anti-oxidants in coffee than in green tea.

Hawaiian coffee is harvested between November and April.

Caffeine is on the International Olympic Committee list of prohibited substances.


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New Look For Our Online
Shopping Mall Web Site
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We have rebuilt our online shopping website 1 Stop Shopping Online.com for a new and less cluttered look.

We listened to our visitors great suggestions and comments and changed the site to make your shopping online a better experience.

We would love to have you visit and give us your feedback. We are committed to building quality sites that people want to return to.

Our contact email is Comments@1stopshoppingonline.com

We know you have a lot of choices on the Internet and we thank you for visiting our web sites and for your business.


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Contact Us
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If you have comments or questions about our web sites or coffee newsletter we would love to hear from you. Your opinion is more than just important. To us it is everything.

Our contact email is Comments@perfectcoffees.com


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