November 30, 2017
October 05, 2017
September 18, 2017
If you haven’t tried an shakerato yet, you’re missing out. This wildly popular summertime drink is all over Italy and we’re starting to see variants in specialty cafes in the US. We’re a little bit past the summertime drink season here in the US, but it’s worth checking this one out anyway.
Put the ice in a cocktail shaker. Add the simple syrup (two pumps if it’s in a pump bottle). Pour the espresso or Black Ice Brew over the ice. Shake violently for 20 seconds. Strain into a small gibraltar cup and serve.
Some variants that we’ve seen:
Give it a shot (pun intended) and let us know how it works for you.
September 15, 2017
It’s Fall ya’ll! Anytime this time of year rolls around everyone starts putting pumpkin in everything and I love it. However, they are craaaaaaazy sugary or either too “spicy.” So I went on ever trusty Pinterest and found a winner that inspired me to make my own pumpkin spice latte and was way healthier.
The blog I found this on is from Dr Axe Food is Medicine called The No. 1 Pumpkin Spiced Latte Ingredient to Avoid This Fall. So in turn for cutting out the sugar and other additives, I get my Fall in a cup without the gross stuff.
When I decided to make this latte recipe I needed to get a milk frother because, why not? I have always loved trying new techniques for cooking and baking. Today seemed like a good enough day to get one after multiple times of wanting one. I got a $7 milk frother at Target and couldn’t wait to put it to the test at home.
When I arrived home, I got to work! This recipe is so easy and cozy, it was ready in five minutes and gone in two minutes. Reading over the recipes I made a few changes to meet the needs and things I had in the kitchen.
What You Are Going To Need:
1 cup almond milk
2 tbsp cooked pumpkin
1 tbsp maple syrup
2 tbsp dark brown sugar
1 tbsp vanilla extract
1/4 tsp pumpkin pie spice
1/4 cup strongly brewed coffee or espresso
How to Make:
July 06, 2017
The geisha coffee varietal is an enigma in its own right. There are many high priced coffees in this world. Kopi Luwak, (*ahem* “cat poop coffee” – stay away), Jamaican Blue Mountain, Kona and a few others. But something sets a geisha coffee apart from the rest. Namely, the amazing taste. If you want substance AND taste, geisha coffee is the way to go.
You might remember from some of our other posts that there are many varietals of coffee – just like there are varietals of grapes. There are two main strains of coffee – arabica and robusta – but many varietals beyond that. Geisha coffee is certainly one of the most prized of these coffees and, in our opinion, the only one that is worth the extra money.
Geisha coffee is an original varietal that was found in the 1930’s in the mountainous southwestern town of Geisha, Ethiopia. It then traveled to Panama and became a staple in the coffee growing community. Panama is one of the most popular sources for geisha coffee. Geisha is also grown in Costa Rica, Ethiopia and other countries.
Like most coffees, geisha loves growing at high elevations. The higher elevation, the more it will improve in taste. After migrating from Ethiopia to Central America, coffee farmers in Panama started to cultivate this exotic coffee variety. What kind of variety could one coffee plant possibly have, you ask? Well, that is where the geisha coffee shines the most! Taking coffee conferences by storm and winning cupping competitions left and right.
Ok so we’ve talked about its background. Now it’s time to open up this monster palette wheel this bad boy has. Geisha has a good sweetness, clarity and sparkling flavor. Depending on the origin, those flavors can include mango, berry, guava, citrus, papaya, peach, jasmine, and pineapple. Which is a huge range of notes in a coffee cup! So it makes sense that geisha coffees have taken top honors at Cup of Excellence events around the world. Geisha coffee has certainly become been the mover and shaker on the coffee scene, as well as in all coffee championships worldwide.
June 05, 2017
Better late than never is my mantra. For those of you who missed our Thursday Night Latte Art Throwdown last month, here’s some pics from that night. Enjoy!
As always, a special shout out to those who helped make the evening a success with great prizes, good food and beer and supplies like milk and other good stuff. I’m speaking specifically of The Sugar Path, Natural Direct, Penrose Brewing and Baratza. Thank you!
May 20, 2017
April 27, 2017
March 30, 2017
March 03, 2017
February 23, 2017