Hit the Books with Eyes Wide Open!

August 19th, 2014 by

Eyes Wide Open

 

Whether of not you’re heading back to school, caffeine can be a real friend on slow mornings (afternoons, or evenings).  It’s a little known fact that caffeine is lost during the roasting process and the lighter the coffee, the stronger the buzz, generally speaking. Naturally high in caffeine, we keep the roast level light on our Eyes Wide Open Blend to supercharge your study sessions, or anything else you need to stay awake for.

Fall Preview

August 15th, 2014 by

If you’re having the summer of your life and the early arrival of Halloween decorations at stores everywhere seems rude, stop reading. Enjoy the pool, we’ll see you in a few weeks.

If however, you agree that fall is the most delicious time of the year, get ready! All of your favorite fall flavors will be returning to our site soon along with new creations like Pumpkin Roll coffee (see below). Excited? Well, the truth is they’re already here. You can have them. They never really left. All of our seasonal flavors are available year-round by phone. You can have your Autumn Harvest flavored coffee, or your Candy Cane, or your Chocolate Bunny, any time you please. Give us a call.

Pumpkin Roll

Pumpkin roll: gooey pumpkin spice cake with cream cheese filling. Coming to your coffee cup.

Waiting for fall? Tell us your favorite flavors of the season, coffee & tea related or not!

Strawberry Wave Cheesecake: The recipe behind the flavor

August 11th, 2014 by

Like long days lounging at the Jersey shore, enjoying buckets of fried seafood and spectacular people-watching, Strawberry Wave Cheesecake coffee is a seasonal delight you won’t find anywhere else. Inspired by the glorious cake below — baked by our shipping supervisor Lori — it’s here for only a short, sweet time, so enjoy it while it lasts!

Strawberry Cheesecake

Cheesecake may not be the first dessert that comes to mind if you’re in the mood for something light, but this recipe, adapted from a letter published in a 1962 issue of Gourmet magazine, promises to be just that — for 1962 anyway. The original recipe, titled “Mrs. Davis’ Unsinkable Cheesecake”, was named for the creator’s unsinkable determination to create a fluffier, less disastrously caloric version of the classic dessert.

 

Ingredients

1 1/2 lb cream cheese

14-oz can sweetened condensed milk

4 large egg yolks

1 cup sour cream

1 tablespoon Confectioners sugar

1 teaspoon vanilla

1 teaspoon orange or lemon zest

Strawberry jam

For the topping:

2 pints fresh strawberries

3-6 tablespoons granulated sugar

1/2 tablespoon fresh lemon juice

 

Directions

1. Beat together the cream cheese and sweetened condensed milk. While beating, add the egg yolks one at a time and beat until very smooth.

2. Add the sour cream, Confectioners sugar, vanilla, and citrus zest.

3. In a separate bowl, beat 4 egg whites with 1/2 t salt until stiff. Fold into the cheese mixture.

4. Pour batter into a 10-inch springform pan lined with a cookie or crumb crust.

5. Drop spoonfuls of strawberry jam into the batter and cut through the jam and batter with a knife to create a swirl effect.

6. Bake at 275 degrees for 1 hour. Turn off the heat and let sit (door closed) for 45 minutes or more. The cake should cool completely in the oven. Remove from the pan when cold.

7. For the topping, mix 2 pints of fresh strawberries, sliced, with 3-6 T granulated sugar and 1/2 T fresh lemon juice. Serve on the side if you’re proud of your swirling knife work or just smother the whole thing in gorgeous juicy berries.

 

Strawberry Wave

 

5 ways to Enjoy Your Coffee Cold

July 21st, 2014 by

Last week’s post explained how to adjust our hot steeping instructions to make loose leaf iced tea, and it’s only fair to give coffee its due. Even if you already brew and drink it by the bucketful, there’s probably something on this list you haven’t tried.

1. Over Ice

…and in a glass. It sounds obvious, but there are many ways to skin a cat. The lazy version: pour hot coffee brewed the usual way over ice. If you’ve ever ordered iced coffee and it wasn’t on the menu, this is probably why you were disappointed. Hot brewing typically produces a livelier, more acidic cup than trendy cold brew, and it’s perfectly fine for iced coffee, but the key is to brew it strong. Double the grinds per cup of water, and if you’re using a drip machine, don’t let it sit on a burner for long after brewing. Allow it to cool and/or pour over frozen coffee ice cubes for a more concentrated flavor.

Cold brewing is hardly more complicated, but it does require time. Check out our post for a step by step tutorial. The results are mellow and slightly sweet, closely approaching the delicious smell of freshly ground coffee (or coffee roasting, if you’re lucky enough to experience that). Cold brews yield a concentrate that tends to store better than hot and still taste delicious a week or more in the fridge. Dilute the concentrate 1:1 with water or milk (or try almond milk, coconut water, or anything else you can think) and pour over ice.

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2. Vietnamese

Combining strong coffee with sweetened condensed milk, Vietnamese iced coffee is addictively delicious. You can easily make it with espresso or with cold brewed coffee, whichever you prefer. Simply pour 2oz of sweetened condensed milk over ice, top with coffee, and stir.

3. Blended

A banana almond smoothie like this one would be a motivating start to your day with a shot of cold brew. Drink it for breakfast or before a workout, and get your swole on – minus the shaking and anger induced by some bro supplements.  Or go in a different direction altogether, and throw in some ice cream and chocolate syrup. Top with whipped cream and enjoy on the couch.

4. Shaken

A simple twist on iced coffee, the frothy shakerato is easy to make and looks impressive served in a fancy cocktail glass. Combine a shot of hot espresso, 4 teaspoons of simple syrup, and 6 ice cubes to a cocktail shaker and SHAKE for a good half a minute (a mason jar also works in a pinch). Serve immediately.  Top with whipped cream if you like. For variations on this theme, try shaking with milk for more of a latte style drink, flavored syrup, or liqueur.

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5. Boozy

Speaking of liqueurs, coffee makes a great mixer. That’s no secret, but most popular adult coffee drinks are hot. Why these same drinks aren’t served iced in the summer is a mystery to me. Try using cold espresso or cold brewed coffee concentrate with your poison of choice: Frangelico, Bailey’s, Kahlua, tequila, whiskey, etc.

 

 

Loose Leaf Iced Tea: You can brew it!

July 11th, 2014 by

For most tea drinkers (in this country anyway), tea equals tea bags. Unless you’ve happened upon a bum bag, you may have never seen what’s inside. And if you have had one bust open, you probably think that tea is a dusty mess. If your pursuit of a better cup has led you to loose leaf teas, you know that’s not so. Whole tea leaves are quite a bit larger than anything you will find in a tea bag. Why is this important? The aromatic oils responsible for flavor evaporate quickly when tea leaves are broken. Whole leaves retain their flavor longer and a larger bag, or no bag at all means they are free to fully expand and express themselves (yield flavor and brew a delicious cup).

If you are a loose leaf convert, you probably know how to brew your favorite teas. If you don’t, we tried to make it simple on our Tattle Tea site by providing some general  guidelines as well as specific brewing instructions for each tea, including amount of tea, ideal water temperature and steep time. But that’s per cup, hot. How does that translate to iced, especially if you’re used to throwing a bunch of teabags in a pitcher?

How to Brew Loose Leaf Iced Tea

Green, white, herbal, flavored — if you like it hot, try it iced. The hot water method may be the easiest place to start. This method creates a concentrated shot of hot tea you can then pour over ice and serve immediately. Start by calculating how much tea you would need to brew 16 oz double-strength (our instruction on the site and our packaging are for 8 oz, so double the tea quantity). 8 oz of hot Orange Pekoe, for example, requires 1.5 tsp of tea leaves. 16 oz would be 3 tsp, or 6 tsp for a double strength batch. Now, if you will be pouring this over ice, so you only need about 4 oz of hot water total to account for ice melt. That means you will be brewing 6 tsp in 4 oz of near-boiling water. The steep time and water temperature is the same as for regular hot tea, regardless of strength or quantity. Here’s the recipe:

16 oz. Iced Orange Pekoe

  • Place 6 tsp of loose leaf black tea into an infuser or disposable tea bag
  • Add 4 oz. of near-boiling water
  • Steep for 3.5 minutes
  • Remove tea and add sweetener
  • Pour over a 16 oz glass of ice and serve

For larger quantities, the same tea: hot water: ice ratio applies, just adjust your amounts accordingly.

1 Gallon Iced Orange Pekoe

  • In a 1 gal. pitcher, add 1 dry measuring cup of loose leaf black tea to an infuser or large tea bag (if infuser is not large enough, leave tea loose in the pitcher and pour through a strainer later)
  • Add two quarts of near-boiling water
  • Steep for 3.5 minutes
  • Remove tea and add sweetener
  • Add ice until the pitcher is full
  • Tea is ready to be served or stored in a refrigerator or freezer and served as needed

Cold Steeping Convenience

As always, a little bit of planning can make life so much easier.  The beauty of cold steeping is that the tea will never over-steep and become bitter, which is often a problem for green teas and anyone forgetful in the kitchen. Also, the ratio of tea:water needed is the same as for hot tea, which makes it the better choice for the math-impaired.*

There are dozens of cold steep jugs available. The Mist Iced Tea Jug works well for loose leaf tea because it has a tea strainer built into the spout, so no infusers or tea bags are necessary. Cold steeping takes time – overnight is best. There is something about cold steeping that makes me want to get creative. Add some herbs or fruit to the jug and allow it all to infuse together.

50 oz Iced Orange Pekoe

  • Add 3 heaping tablespoons of black tea to the a 50 oz. iced tea jug
  • Fill with water
  • Leave in refrigerator overnight or for minimum of 8 hours
  • Sweeten if desired. Simple syrup mixes easily with cold tea
  • When ready to serve, pour over ice

*Since the tea will already be cold, it is unnecessary to compensate for ice melt with extra tea or with less water.