Fernando’s Famous
Coffee Chili Crisp

You will need:

Canola Oil: 1 pint
Cinnamon Stick, broken: 2 sticks
Star Anise, whole: 2 pods
Black Cardamom, whole: 2 pods
Cumin Seed, whole: 1⁄2 tsp
Fennel Seed, whole: 1⁄2 tsp
Coriander Seed, whole: 1⁄2 tsp
White Peppercorn, whole: 1⁄4 tsp
Black Peppercorn, whole: 1⁄4 tsp
Sichuan Peppercorn, whole: 1⁄4 tsp

Gochugaru Flakes (korean chili): 1⁄4 cup

Fernando Brew 2, finely ground: 1⁄4 cup
Benne Seed (or sesame if you can’t find them): 1⁄4 cup Gochugaru Flakes (korean chili): 1⁄4 cup
Crushed Dried Red Chili (arbol or sichuan): 1⁄4 cup Brown Sugar: 1⁄4 cup
Kosher Salt: 1⁄4 cup

Sesame Oil: 1⁄4 cup

Yields 1 Quart

1. In a medium pot, add the canola oil and cinnamon sticks, star anise pods, black cardamom pods, cumin seeds, fennel seeds, coriander seeds, white peppercorns, black peppercorns and sichuan peppercorns. Bring oil to around 315F so the spices start toasting and the oil gently bubbling but nothing burns or scorches.

2. While this comes to temp, add the coffee, benne seeds, 1⁄4 cup of gochugaru, crushed chiles, brown sugar and kosher salt to a metal hotel pan.

3. Once the oil reaches 315F, turn off the heat and add 1⁄4 cup of gochugaru flakes and stir to bloom/stain the oil. Immediately pour the oil through a strainer into the hotel pan with the benne, coffee, other 1⁄4 cup of gochugaru, hot chili, brown sugar and kosher salt. Stir to dissolve the salt and sugar then allow to cool to room temp.

4. Add the sesame oil after the mixture has started cooling down but is still warm.

5. Once room temp, put away in a non- reactive container for strorage; will keep forever in the fridge or for many months at room temp away from direct sunlight.

Coffee Hawaij

You will need:

-Fernando’s Brew 2,
finely ground: 1 part
-Turmeric, Ground: 1 part
-Peppercorn, Black Ground:
1/3rd part
-Peppercorn, White Ground:
1/3rd part
-Peppercorn, Sichuan Ground: -1/3rd part
-Cumin Seed, Ground: 1⁄2 part
-Cardamom, Green Ground:
1⁄4 part
-Cardamom, Black Ground: 1⁄4 part

White Sugar: 1 pinch for balance Kosher Salt: 1 pinch for balance MSG (optional): 1 pinch for balance

Yields Whatever Amount You Want

1. Put the ground turmeric into a mixing bowl.

2. In a blender, spice grinder or coffee burr grinder, finely grind the coffee, peppercorns and cumin and add them to the mixing bowl with turmeric.

3. Grind the cardamom pods and strain through a metal sieve into the mixing bowl containing everything else; discard the larger fibrous debris that gets caught in the strainer.

4. Add a pinch each of kosher salt, white sugar and msg to balance the spice blend.

5. Use to season soups and stews, marinate meat, jazz up salads and roasted veggies... whatever you’d like!

Coffee Marshmallows

You will need:

9x9” baking pan

Leaf Gelatin: 12 sheets (or 24 grams Knox powdered gelatin, roughly 1⁄4 cup/12 tsp)

Non-stick Spray
Powdered Sugar: 65 g (1/2 cup)

Cornstarch: 30 g (1/4 cup)

White Sugar: 385 g (13⁄4 cups) Sorghum (or Honey): 255 g
(3⁄4 cup)
Water: 119 g (1⁄2 cup)

Kosher Salt: 1⁄4 tsp
Coffee Extract: 2 tsp* (recipe below)
Vanilla Extract: 1 tsp

1. Submerge the gelatin in water to dissolve the sheets, squeeze excess water out and gently melt in a small pan. Turn off heat and leave in pan to keep fluid.
   *If using powdered gelatine, bloom the gelatin in a little cold warm then warm the bloomed gelatin water in a pan until just warm. Turn off the heat and let the gelatin sit in the pan to stay warm and fluid.

2. Before starting the syrup, prep your pan! Cut a piece of parchment to fit inside the bottom of a 9x9” baking dish. Gently spray the dish with non-stick spray, place the parchment inside the pant, then gently spray the parchment with more non-stick spray. Mix the powdered sugar and cornstarch together and dust the greased dish liberally.

3. Cook the sugar, sorghum or honey and water in a saucepan until it reaches 235F (you’ll need a candy thermometer or high temp probe thermometer to monitor temp while cooking). Turn off the heat and pour in the melted gelatin. Pour the syrup a stand mixer on low speed, being careful to pour down the side of the bowl, not into the whisk attachment of the mixer.

4. Once all the syrup is in the mixer, add salt and turn the speed to high. Mix for 10 to 12 minutes.

5. When the marshmallow fluff is nearly room temp in the mixer, add in the coffee and vanilla extracts. Transfer the mixture into the parchment lined, powdered sugar dusted baking dish, then dust the surface with more powdered sugar so you can easily spray the mixture into a homogenous layer filling the baking dish. Allow to cool to room temp and then wrap the dish with plastic, letting the marshmallow set overnight before cutting.

6. The next day, dust a knife with powdered sugar/cornstarch mix and cut marshmallows into whatever shape you want! After cutting, dust the individual marshmallows with powdered sugar cornstarch mix and store in an airtight container at room temp for up to a week before they’ll start going stale.

*Coffee Extract

You will need:

Grain Alcohol: 112 g (4 oz)
Water: 112 g (4 oz)
Fernando’s Brew 2, Crushed: 56 g (2 oz)

Coffee Extract: Yields 8 oz

Sous Vide: vacuum seal everything together and cook in a water bath at 140F for 2 hours. After two hours, remove the bag, cut it open and immediately strain the extract. Cool to room temp and store in a dark bottle/container away from direct sunlight at room temp indefinitely.

Cold Infusion: Mix everything together in a non-reactive container (glass, food grade plastic, ceramic, etc), cover with a lid and let sit for 3-4 days at room temp or a week in the fridge. Straight and store the extract in a dark bottle/container away from direct sunlight at room temp indefinitely.