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Aug 23, 2017







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 Cocoa Mokko

From the kitchen of Barry Goldman of Coffee Coffee in Salem
 
3 teaspoons cocoa
1 cup frothed milk
2 ounces espresso
 
Add the three teaspoons of cocoa to the cup of milk. Insert a double shot of espresso. Do not stir; it will be a three-layered drink. 





with Barry Goldman
In the Kitchen

08/23/17



 Barry Goldman has been roasting coffee beans from all over the world since 1966. In fact, some of the kinds you can get at Coffee Coffee (326 S. Broadway, Salem, 912-5381, coffeeroastersnh.com) are so unique that you’d be hard pressed to find them anywhere else in the world, let alone in New England. There’s the Ethiopian mocha sidamo, which contains natural mocha, and the Brazilian bourbon santos, a bean with a hint of natural vanilla. Goldman slow-roasts thousands of coffee beans himself every day to maximize the flavor of each coffee. Coffee Coffee even makes its own coffee ice cubes, blended with at least four different Guatemalan, Panamanian and other Central American coffees. In addition to coffee, there is a variety of burgers and sandwiches using homemade smoked meats, as well as pizzas, macaroni and cheese, muffins, brownies, cookies and a “Coffee Coffee waffle,” made with maple syrup and double-shot espresso. The restaurant hosts open mike-nights on Wednesdays and Saturdays from 6 to 9 p.m. and coffee tastings on Fridays at 7 p.m.

What is your must-have kitchen item?
I’ve got a special organic coffee roaster that no one else has, so that’s the most important thing. … When I got it, I actually worked with an engineer that I hired to make it roast as slow as I need it to. All coffee has starch in it, and if you roast it too fast, the starches burn. You want to roast it slow because the starch turns to sugar, which will then caramelize. … There’s a major difference in taste and mouthfeel. You get coffee that is low in caffeine and high in flavor.
 
What would you choose to have for your last meal?
Katz’s Delicatessen [in Dover] has the best smoked pastrami, and we are the second best. We have two smokers here and we smoke all our meats and briskets. … My chef here makes hand-carved pastrami. I’m a purist, so I want to taste every bit of it. So I guess it’d be a pastrami sandwich and a cup of black coffee.
 
What celebrity would you like to see eating in your restaurant?
We are big basketball fans. We would happily host the whole Boston Celtics team; they are very welcome here.
 
What is your favorite thing on your menu?
I’m the biggest Coffee Coffee waffle person. We make our own batter for the waffle … and after it comes out, we top it off with double-shot espresso and maple syrup. We’ll also do different variations of it like with chocolate chips, strawberries and other fruits, and sometimes whipped cream.
 
What is your favorite local restaurant?
KC’s Rib Shack in Manchester. I like their ribs.
 
What is the biggest food trend in N.H. right now?
It’s always great to see some of the local, farm-to-table-type places popping up. The biggest thing that seems to be happening, around here at least, though, is pizza. It seems like you can get more pizza here than anywhere else.
 
What is your favorite thing to cook at home?
I roast coffee at home every day, [but] I also like using my barbecue grill, especially for fish and steaks. — Matt Ingersoll 





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