Nespresso and Illy announced that they are working with retailers to recycle your spent espresso capsules; bring spent expresso capsules into stores from the Nespresso machine or the lilt iperEspresso machines, and recycle them with TerraCycle. Currently Sur La Table stores nationwide offer the service.
The capsules will be sent to TerraCycle, where the coffee will be composted, and the packaging will be recycled into other items.
In addition to the retail recycling option, Nespresso consumers can send their used capsules directly to TerraCycle by joining the Nespresso Brigade on www.terracycle.com.
Illy consumers can recycle directly through illy by using the pre-paid return shipping label provided to them when their capsule orders are shipped out.
So, if you're a total green, you probably won't have one of these machines, it you are sorta green, this might help.
In the "Sorta Green" camp, I use the Outpresso to compost my spend Nespresso coffee, and then recycle the capsules in the municipal stream.
We drink a lot of coffee, and if you're at a blog on espresso, you probably do to. Not everyone drinks hot coffee all summer long, and with the first heat wave of the season coming this week, we thought we'd offer a few tips on getting a cool treat in a coffee kind of way.
Skip the ready to drink variety from the store - they generally taste the same, and are not as fresh as your own, generally cost more and it wasn't heat processed like a moon rock.
Choose an all Arabica blend - the "traditional" blends of espresso include Robusta coffee, which while I love that full bodied dark flavor in hot espresso, it comes across as a bit of rank pungency in an iced coffee.
Get a pair of these glasses - they are different, and can handle hot and cold drinks. I brew right into them and ice. The special glasses make the occasion.
Keep a little cream in the fridge as a treat for "chill" weekends - espresso over the rocks with a splash of cream is an excellent indulgence.
Try something new - drinking iced coffee is different and you might like a different blend hot than cold. Variety is the spice of life.
Cheers; see you on the balcony/patio/deck or in the park.
In the tradition of Stomp, this video takes a walk through a simple coffee break in the Sanremo UK shipping dock. This maker of espresso machines takes a fun look at what that coffee break might sound like.
Illy has a recipe contest up on their Facebook page. You'll need to create your best recipe and submit it to win one of the fabulous prizes…. channeling some hawker mojo here. The best recipes will go into their seasonal recipe book.
Once you like them, and submit your amazing recipe, you'll be eligible to win a Francis Francis X7.1 iperEspresso Machine, one (1) can of iperEspresso Medium Roast Capsules, one (1) can of Ground Drip Coffee Medium Roast, one (1) set of four (4) illy Logo Cappuccino Cups and one (1) set of four (4) illy Logo Espresso Cups.
NPR is going to be looking at Coffee, and bringing stories from around the world on the drink. The first installment was yesterday and is up not eh web for streaming. This one is a good overview of the coffee growing market, with tiny farms creating some of the best coffee in the world, and big mega-plantations in Brazil growing 40% of all coffee.
I like cold coffee drinks and have for a long time. I had to try out Starbuck's Iced Coffee when I cruised by it today in the market. Starbucks has long been into ready to drink coffee with its Frappuccino, and DoubleShot iced espresso.
Starbucks Iced coffee comes in four varieties, with one being low calorie. I like the idea of low calorie, but elected to pick up the base "Iced Coffee" and the Caramel versions, skipping the low calories version; maybe next time. Over at Single Serve Coffee, they mentioned that Starbucks is rolling out the products in select cities, with the Caramel available from Washington DC up to Maine. The rollout nationally will continue through the rest of the year.
How does Starbucks Describe the Taste for its Iced Coffee?
Iced Coffee - These beans and just the right touch of sweetness create a crisp, refreshing taste. It's the perfect way to stay cool all year long.
Caramel - These beans plus lusciously rich caramel flavor create a refreshing, pick-me-up taste. It's the perfect way to stay cool all year long.
Vanilla - These beans plus satisfyingly smooth vanilla flavor create a refreshing, pick-me-up taste. It's the perfect way to stay cool all year long.
Low Calorie Iced Coffee - These beans and just the right touch of sweetness create a crisp, refreshing taste. It's the perfect way to stay cool all year long without the guilt.
How Many Calories in Starbucks Iced Coffee
The low calorie version is a good "in between" drink, with 50 calories per 11 ounce serving. I like that they left in some stuff to make it semi-real. When you strip out everything, it's really hard to make something taste good.
The others - Caramel and regular "Iced Coffee" have 110 calories per bottle, with the Vanilla going a little higher at 120 calories.
KonaRed is a beverage that is made with the coffee cherry, or coffee fruit into a beverage focused on healthy living. The beverage is made from the coffee fruit exclusively from the islands of Hawaii, and makes a point of tracing its fruit source for a Farm to Table promise.
Interestingly the coffee fruit is said to have several anti-oxidants, which can help in several areas of a health regimen.
From the company, "Hawaiian KonaRed Coffee Fruit is extremely high in antioxidants such as, Quinic Acid-antiviral and Ferulic Acid- anti-inflammatory. The Bioavailable units measured on the ORAC scale is an astounding 2,501 per gram. That means when you consumer KonaRed the antioxidants are being absorbed at a high cellular level in your body, instead of being wasted or digested"
If you haven't seen it, the short article and associated notes of each coffee shop is worth the read. The Daily Meal has posted a list of their favorite coffee shops around the country. I think it would have been great to visit all of these in research, but I am sure this was a team effort.
Ultimo Coffee in Philly was ranked number one, and a favorite of ours, Gimmie Coffee number two. Ironically, the coffee-love between the two top shops was already going on as Ultimo has been serving up Gimme's award winning Finca San Luis as their guest coffee of the month.
You have to love some of these shops, as you click through the winners. Familiar ones are there, and then some unfamiliar ones, with some great unique features that catch your eye, or just make your mouth water reading about their care of preparation for espresso.
There is an informative article that I wanted to pass along about the effects of climate change on coffee. There is a lot at stake here, and some of the potential changes might be loss of growing regains in what we know today as great coffee regions; Africa, Guatemala, and more.
With warming, you might start to see the plains of Texas emerge as a Robusta growing region like Brazil.
Even if you aren't convinced that climate change is a threat, the article talks up what's going on today to fight the emerging issue of the Coffee Rust fungus.
Illy has a great little recipe out just in time for Valentines day. They passed this along, maybe it's something you should try out tonight, or maybe this weekend. They make the Espresso Amore… from Illy….
2 shots espresso
1 1/2 oz. amaretto
2 oz. heavy cream
2 illy coffee beans
In a small steaming pitcher, add amaretto.
Heat the liqueur for a few seconds using the steam wand on your espresso machine. Pour into a 6-ounce freddo glass.
Prepare espresso and add to the serving glass. Gently stir.
In a small bowl or mixing cup add heavy cream. Lightly whip so that it is still a liquid.
Starting at the edge of the glass, slowly pour/float cream on top of the coffee.
While there is a Coffee Rust Fungus issue going on across some growing regions of Central America, both Brazil and Colombia are set to turn out some very big coffee crops. The loss of the harvested quantities in high qualify growing regions in Costa Rica, are a concern for smaller roasters who fight to find those lots of coffee to turn into better cups of coffee. With the currents moving the other way on Brazilian coffee, the markets are sure to notice.
Brazilian coffee production moves in two year cycles, and this year is supposedly a down year while still yielding a high tonnage. The crop size is driving down the commodity price for Arabica coffee. Who knows what the divergence will do for the high quality coffees, and the types of blends we will see in the coming months.
The Atlantic has a short article that talks about coffee's popularity. Let me break it down for you.
Coffee as a category of drinks is up 50% in the last ten years, while the value of soda sold is down 40%. It's not necessarily the volume of coffee drunk, but the value…. yes, with 14-19 year olds more likely to claim to have had a coffee daily, and the fact that the coffee is espresso based, the cost of that cup adds up.
With coffee bean prices up, consumers are paying more all over the place, while also trading up from a cup o' Joe to en espresso.
ASIF KHAN: THI MACHINE IS GOOD BUT I M IN JEDDAH SAUDI read more litlnemo: I am quite disappointed in the Chai Masala. There's really read more alicia: when does this come out in the US? read more mary lee quebrado: HI,my friend just visited your coffee shop an he recommended read more John Grabowski: I've had the new Kazaar and I also had the read more