Saturday, April 15, 2017

Clear Coffee?

  David and Adam Nagy, a pair of Slovakian brothers who enjoy their coffee strong but not coffee stained teeth Have decide to solve the problem themselves. It's clear coffee.
Made from Arabica coffee beans and purified water. With no artificial flavors or sweeteners.
  After about three months work and unconventional methods. Success was theirs.
The nutrition facts say a 200 milliliter bottle  contains water,fresh coffee,caffeine with less than a 1/10 of a gram of fat.
As of this post the product is available in only a few locations in the UK. 
What does it cost you ask? About $4.00 a bottle, not cheap. 



Thursday, April 13, 2017

83% of us drink coffee every day.


  
   Recent polls have indicated that around 83% of American adults drink coffee. A significant portion of those consume the beverage every day. Which confirms the legitimacy of the common joking expression, “Don’t talk to me until I’ve had my coffee”. The popularity of coffee has only continued to grow over the past few decades. It wasn’t so long ago that many Americans were quite unfamiliar with the idea a hazelnut cappuccino, a vanilla latte, or a caramel macchiato. It wasn't too long before major coffee companies burst onto the scene and became part of the mainstream fast food/beverage world. Then suddenly, coffee and espresso drinks became the refreshment of the future. A notable emerging trend at present is the rise of chilled coffee and espresso beverages as a refreshingly cold summertime alternative to the traditional hot variety. Baristas have been experimenting with methods of cold brewing to concoct an entirely new product.

Monday, April 10, 2017

Is Gourmet coffee what you think it is?

   Despite the facts that it’s possible to buy “gourmet” coffee in almost any supermarket, and that there are cafes on almost every street corner in every city, it’s sadly true that it can still be difficult to find good coffee these days. Fortunately it’s getting easier all the time, and more and more people are getting interested in good coffee, either finding it at a good café, or making it at home. There are a lot of misconceptions and misinformation out there about, here’s some things to keep in mind if you want a great cup of coffee:
  1. Most people have never had good coffee. Most of the coffee sold, served and consumed in the US is “commodity” coffee, grown for volume, not taste. And over 90% of the coffee is incredibly, incredibly stale. Virtually 100% of the coffee in the supermarket, and restaurants, most of the coffee in cafes is stale. Even “fancy” cafes like starbucks or pete’s are serving stale coffee.
  2. Not only that, but most coffee is burnt to a crisp. This is because when you roast coffee dark, it stops tasting like coffee, and starts tasting like burnt carbohydrates, proteins and sugar. So, if you have a bunch of cheap commodity coffee and it’s going to sit in warehouses and on shelves going stale for months before it gets sold or served, might as well roast it dark so it will taste like something. But this is an incredibly generic and boring flavor, it’s the flavor of burnt toast, burnt caramel and roasted/burnt nuts. There’s nothing wrong with that, and it can be a nice compliment to the natural flavors of quality coffee, but if that’s the only thing you’re tasting in your coffee you’re missing out.
  3. Good coffee is one of the most complex, interesting and diverse things you can taste. It goes through an incredible process to turn the seeds of a tropical fruit in to the roasted beans and then brewed coffee. There are a huge number of varieties of coffee plants that are usually grown at high altitude on mountains or volcanos. The cherries are picked by hand, and processed, fermented and washed to remove the fruit and then dried.
  4. There’s so much more to roasting coffee than just light, medium or dark. The roast style has to be matched to the particular type and batch of coffee, there’s the starting temperature, and roast profile and different stages of the roast to bring out the best flavors in that coffee. Unless you want to spend years and years figuring it out, we really have to trust the roaster. They’re the ones who are visiting the plantations around the world, and picking the lots of coffee, then they have to figure out the right roast for that coffee. Two roasters can roast the same coffee, and they can both be “dark” roasts and they can taste very different. Generally though good roasters will roast lighter, so you can taste more of the coffee and less of the “roast.”
  5. Don’t think that you can’t taste good coffee, or that you won’t appreciate it, or that you don’t have a refined palate. When someone is good at “tasting” coffee (or wine or cheese, etc.) it just means that they’re good at describing what they taste. They just have a lot of experience, and can recognize and name flavors they’ve tasted before. Coffee is incredibly complex, and it can be hard to describe the dozens of flavors that can show up in a cup, but that doesn’t mean you’re not tasting or enjoying them. Anyone can tell the difference between stale coffee and fresh coffee, anyone can tell the difference between $5/lb coffee and $15/lb coffee, and if given a few different coffees from different regions of the world anyone will be able to tell you which one they like best.
  6. We have a distorted view of how much coffee should cost because the market is flooded with cheap, stale, burnt coffee that sells for $5-10/lb we think that’s normal. It’s not. Growing, picking, process, importing, roasting and brewing good coffee is a hard process, and it’s there’s lots of ways to screw it up. Paying $20/lb for good coffee is an incredible deal, that comes out at something like $1 a cup, and it represents dozens of people from all around the world, who are experts at what they do. The best coffees in the world are selling for $100-200/lb, which sounds (and is) expensive, but still comes out to $10 a cup. Think about a $10 glass of wine, for the same price you can get the best, most expensive, most exclusive cup of coffee in the world. Coffee so rare it’s only available a couple times a year at most, exists in very small quantities and is fought over at auction by people around the world.
The easiest metaphor to remember is that coffee is like bread. It’s something we all know, but that right now, in the US, most of us are buying the equivalent of stale wonder bread. And places like starbucks are selling fluffernutter sandwiches to cover up the stale burnt bread they’re making. But good coffee isn’t like the white bread sitting on the shelves at the supermarket, it’s a fresh loaf of sourdough right out of the oven at the corner bakery. And just like bread, it’s best fresh. Coffee is at its peak for a week or two at most. So, find a good local café serving the best coffee they can get their hands on, or go find a local roaster, or a roaster online and order some of the best coffee available anywhere, shipped right to your doorstep and start making the best coffee you’ve ever had.
 

Saturday, April 8, 2017

Black Insomnia coffee.

   According to CNN, Black Insomnia coffee was founded by Sean Kristafor, who launched the company last June and first began selling locally to cafes in Cape Town, South Africa.

  A cup of the world’s strongest coffee has 1.7 times more caffeine than the Food and Drug Administration's daily recommended intake.

   A 12 oz. cup of Black Insomnia, depending on how the coffee is brewed, can contain up to 702 mg of caffeine. 

  For comparison, a serving of Starbucks’ dark roast coffee has approximately 260 mg of caffeine and a can of Red Bull has 111 mg.
  According to the Mayo Clinic, going over the recommended limit increases your chances of experiencing caffeine-related issues such as nervousness, migraines, insomnia, muscle tremors and one of the most dangerous of the pack: heart palpitations. 






  


Monday, April 3, 2017

Cafe Mocha Recipe

Ingredients

  • 1/2 cup milk
  • 3 to 4 tablespoons Smucker's® Sundae Syrup™ Chocolate Flavored Syrup, plus additional for garnish
  • 1/4 cup strong brewed Folgers® French Roast Coffee
  • OR 1/4 cup strong brewed
  • Whipped cream
  • Chocolate decorator sprinkles, for garnish

Directions

  1. MICROWAVE milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
  2. MICROWAVE chocolate sundae syrup in microwave-safe coffee cup on HIGH 20 seconds. Stir in coffee.
  3. ADD milk. Top with whipped cream. Drizzle with additional chocolate sundae syrup. Garnish with sprinkles. Serve immediately.                               

Friday, March 31, 2017

UK looking to have a disposal fee on that paper coffee cup.

   We have all seen the disposal fee on the old tires we have replace and the used oil when we have an oil change. Now at least in Great Britain it's that paper cup that is up next for a disposal fee. 
  Prof Wouter Poortinga said some 2.5 billion disposable cups are used annually. The findings are due to be submitted to a UK government inquiry into waste."Our results show that, on average, the use of reusable coffee cups could be increased by up to 12.5% with a combination of measures," a disposal fee in other words. Prof Poortinga said.
  "People are far more sensitive to losses than to gains when making decisions - so if we really want to change a customer's behavior then a charge on a disposable cup is more likely to be effective."
 Every one wants a clean environment. The cost of the disposal of your one use cup is already in the price you just payed for that $4.99 Grande from Starbucks or Dunkin Donuts.
This additional fee is just one more source of tax revenue that will simply grow government.


Wednesday, March 29, 2017

Your coffee and your health.

   Your morning cup of coffee provides more than a jolt of caffeine—it can also have significant health benefits. One study, showed that drinking four or five cups of coffee daily cut risk of Parkinson’s disease nearly in half compared with drinking little or no caffeine.

  The benefits of coffee are wide-ranging—from protecting against type 2 diabetes and cardiovascular disease to lowering rates of depression among women. But it’s not entirely clear why coffee is so beneficial.

 
So put another pot on and drink up. It rare that some thing that tastes good can also be good for you.
At least that's what science says today.

Tuesday, March 28, 2017

Iced Caramel Macchiato recipe

 Iced Caramel Macchiato

Ingredients: Iced Caramel Macchiato

For 1 serving
1 tablespoon and 1 teaspoon vanilla syrup (20ml)
1 cup ice cubes, large
1 cup milk, cold (240ml)
2 shots espresso (or 80ml strongly brewed coffee)
1 tablespoon and 1 teaspoon caramel sauce (20ml)

Instructions: Iced Caramel Macchiato

First you need to add 1 tablespoon and 1 teaspoon of vanilla syrup in a serving cup. Then add one cup of large ice cubes to the limit and then pour in 240ml of cold milk. After that slowly pour 2 shots of espresso or 80ml strongly brewed coffee on the ice. Quality of espresso shots really matter in making iced caramel macchiato therefore it is imperative that high quality beans are used and converted into not too coarse or thin coffee grounds. Otherwise that would rob the espresso of its optimum level. Finally you will need to drizzle 1 tablespoon and 1 teaspoon of caramel sauce of 20ml in volume. Voila! What you have is a delicious iced caramel macchiato ready to lift your senses.

Friday, March 24, 2017

Starbucks Barrel Aged coffee

See more at Daily coffee news
Starbucks barrel aged coffee.

  Starbucks has for the first time introduced barrel-conditioned coffee to its menu, offering a new whiskey-barrel-aged Sulawesi out of its Seattle Reserve brand roastery in the form of bulk whole bean coffee, as well as two new drinks drawing from the 800-pound aged batch.


Thursday, March 23, 2017

Frothy Hot Chocolate Recipe

Ingredients
  • 13 ounces milk
  • 1/3 cup semi-sweet chocolate chips, melted
  • 2 teaspoons sugar
Directions
Coffee & Water in brewer
  • No water or coffee is added to the top of the brewer
Ingredients in pitcher
  • 13 ounces milk
  • 1/3 cup semi-sweet chocolate chips, melted
  • 2 teaspoons sugar
  • NOTE To melt chocolate chips, microwave on medium heat for 60–90 seconds

Monday, March 20, 2017

"Pick Me Up" Latte

Ingredients

  • ¾ oz. Tiramisu Syrup
  • ¼ oz. Dark Chocolate Sauce
  • 1 shot(s) espresso
  • 8 oz. steamed milk

  • Glass: 8 oz.
  • Garnish: Cocoa Powder, Whipped Cream 

  •                   

    Instructions

    1. Combine ingredients, except milk, in serving cup.
    2. Stir and set aside.
    3. Steam milk in pitcher.
    4. Pour steamed milk into serving cup, stirring gently.
    5. Garnish.
     

Sunday, March 19, 2017

Irish coffee

Ingredients

  • 4 tbsp Irish whiskey
  • 25g/1oz brown sugar
  • 425ml/3/4pt fresh strong black coffee
  • 90ml/3fl oz double cream