Embedded Files
Coffee World Corner
Brew Joy
How the Tiny but Mighty Mueller Coffee Maker Makes Perfect Cups
How the Tiny but Mighty Mueller Coffee Maker Makes Perfect Cups
By: James Butler Revised by: Mark Cambell Last updated: Feb 22, 2025
Despite its compact frame, the Mueller machine has everything you need to make a great cup of joe in the morning. The cutting-edge K-cup compatibility supports a great variety of flavors from well-known producers. Simply load a pod into the top chamber, press a button, and let it work its caffeinated magic. In few minutes, It works its magic and you get your favorite coffee cup.
It also allows you to dial in mild or bold coffee. The output is consistently creamy and full-flavored.
Additionally, the auto-shutoff feature gives you peace of mind, knowing that your machine will shut down when the brew cycle completes. The drip tray is wide and removable for maintenance. And the compact dimensions ensure the Mueller will live harmoniously on even the most cramped of countertops.
With the push of a button, this miniature marvel will help fuel your creativity, boost your productivity and get your day off to a delicious start.
Pros:
Compatible with K-Cup pods, thus provides you with plenty of coffee options.
Small, elegant and lightweight.
It has a fast-brewing time that it can brew a cup of coffee in just minutes.
Has a nice water level indicator.
Cons:
Water container is relatively small.
A Bonus Recipe
Coffee Cake
Coffee Cake
Cake Ingredients
2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
6 large eggs, separated
Zest of 1 lemon (2 teaspoons)
1 tablespoon pure vanilla extract
Coffee Frosting (recipe follows)
Coffee Crunch (recipe follows)
Preparation
1. Preheat oven to 325° . In a large bowl, sift together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
2. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
3. Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour into a nonstick 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow-necked bottle. Let stand until cool, about 1 hour, before removing pan.
4. Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.
Coffee Frosting
Makes about 3 cups
1 1/2 cups heavy cream
1/4 cup strong brewed coffee
3 tablespoons superfine sugar
1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Add coffee and sugar and beat to combine. Use immediately.
Coffee Crunch
Makes enough for one 10-inch cake
Vegetable oil, for baking sheet
1 1/2 cups sugar
1/4 cup strong brewed coffee
1/4 cup light corn syrup
1 tablespoon baking soda, sifted
Preparation
1. Lightly coat a rimmed baking sheet with oil; set aside.
2. In a 4-quart saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to just below the hard-crack stage (310° on a candy thermometer).
3. Remove from heat for 10 seconds. Sprinkle the baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately onto the prepared baking sheet. Let stand until cool, about 30 minutes.
4. When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular 1/4 to 1/2 inch pieces.
Page updated
Google Sites
Report abuse