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.
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