The Handsome X 3Sixteen Coffee Travel Kit

By bwj

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LA’s Handsome Coffee Roasters are known for many handsome things—their coffee bar, their packaging and their owners to name a few. Now you can add this lust-worthy travel coffee kit to the list—a collaboration with LA outfitter 3Sixteen.

The gorgeous leather satchels are handcrafted by Teppei Teranishi in Vashon, Washington. There are three colors of supple Chromexcel leather to choose from—oxblood, natural and Havana brown—which will wear beautifully as Chromexel leather is known to do. Solid brass fittings add classy details to match the debossed seal on the top flap. What more could you want to protect your coffee in transit?

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For $325, it’s not cheap, but the coffee gear alone makes up more than a third of the cost. It’s definitely wish list worthy and for the traveler, it would pair well with any of the bags from Tanner Goods (who also use Chromexel leather).

The kit comes neatly packed with an Aeropress, a 12oz bag of fresh roasted Handsome coffee, a Porlex mini grinder, an AWS scale and extra paper filters. The only thing missing for delicious coffee is hot water, your favorite mug and some place to go. Where will you take it?

Handsome Roasters X 3Sixteen Travel Coffee Kit

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Source: DearCoffeeILoveYou

Is This The Most Expensive Coffee Ever?

By Llewellyn Sinclair

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A seller on eBay is auctioning a “VINTAGE STUMPTOWN COFFEE PANAMA ESMERALDA GEISHA IN COLLECTOR JAR” and its starting bid is set at $3,000. Buyers have the option of purchasing the item outright for $6,000. Shipping is free.

The coffee in question hails from the 2011 harvest of the famed Panama Esmeralda estate, and was roasted on January 23, 2012. This makes the coffee nearly two years past its roast date and probably as delicious as the 1992 bottle of Crystal Pepsi, also available on eBay.

 

The seller, “morningoaks”, is based out of San Francisco and has a reasonable seller/buyer rating with 104 reviews, so it’s probably all legitimate. But who is going to pay $3000 for a past-crop two year off roast jar of Geisha coffee?

We’ll keep you posted.

FYI, here’s the full text of the listing. We’ve kept it in ALL CAPS LOCK with respect to the seller’s original intent.

THIS IS A VINTAGE STUMPTOWN COFFEE (PORTLAND, OREGON) PANAMA ESMERALDA 2011 GEISHA COFFEE IN ITS ORIGINAL COLLECTORS JAR. IT WAS ROASTED ON JANUARY 23, 2012 AND HAS NEVER BEEN OPENED. THIS IS A PERFECT GIFT FOR THE ULTIMATE STUMPTOWN COFFEE COLLECTOR. THIS IS THE VERY FIRST ESMERALDA GEISHA TO BE PACKAGED IN THIS HANDSOME JAR.

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$3000 Stumptown Jar on Ebay.

The post Is This The Most Expensive Coffee Ever? appeared first on Sprudge.com.

Source: sprudge

The Best Reads While Drinking Coffee

By Teresa Martinez

Drinking coffee alone allows coffee drinkers the luxury of doing some worthwhile read. Having no pressure at all to make small talk or engage in lengthy conversation with anyone over a cup of coffee, we can consider a lot of reading options for some relaxing time. So what can offer the best reads during this time?

Your Favorite Newspaper

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When was the last time you had the time to read your newspaper without rushing to go to work? Coffee and newspaper are perfect partners for a relaxing breakfast. Most of the time though, people simply don’t have the time to linger longer that time it takes to drink the coffee.

More often than not, the time allotted is just enough to read the headlines. You may have neglected reading the articles posted by your favorite columnist. It is not likely that the other parts of the newspaper are ever noticed until a leisurely time is made available.

Good Novel

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You have been meaning to start reading that novel and haven’t found the time to do so until today when you found yourself drinking coffee all alone. This is an opportune time to do just that and by any luck, you might just be able to finish the book in one sitting. Certainly “me-time” for a change.

An Interesting Magazine

It doesn’t have to be a serious read like a long novel. It can simply be a magazine of the reader’s preferred topic. The short articles are just right for finishing a cup or two of coffee.

Work Books

Really? Work books over a cup of coffee? Why not – as drinking coffee alone is probably the best time to stop procrastinating and face those books waiting to be read for you to accomplish your required work. It isn’t going to get done anyway unless you start.

Old Letters

What better time to open those old letters you’ve kept for so long than over a cup of good coffee when you’re alone to reminisce good and not so good memories. Who knows it may make you remember the important things you may be forgetting in life. Coffee and reading old letters sounds just fine.

Source: brewedcoffeeblog

The 2013 USBC Finals In Words & Pictures

By Llewellyn Sinclair

finalists

Originally published on April 22nd, 2013.

Your 2013 United States Barista Championship finalists, featuring original photography by Charlie Burt for Sprudge.com. For a complete look back at the 2013 United States Barista Championship cycle, including photos of every regional competitor, join us on The Road to Melbourne.

Sprudge.com’s coverage of the 2013 United States Barista Championship was made possible by direct support from Counter Culture Coffee and Nuova Simonelli.

 

Charles Babinski, G&B Coffee, Los Angeles – 2nd Place Overall.

With his second consecutive second place finish on the national stage, it’s tempting to trot out one of those old cliches about bridesmaids and brides, but that sorely misses the point of what Charles Babinski continues to accomplish with his competition routines. If you follow barista competitions, you know – and have known for some time – that Charles Babinski is one of the very best and most respected competitors in the world. It’s the sincere hope of this publication that Mr. Babinski will some day earn the chance to prove this fact on the world stage. It just won’t be this year.

Mr. Babinksi’s began his routine by reciting for the judges a wrote, clinical definition of espresso, and then upending that definition by declaring that “to me, espresso is any wondrous thing that comes out of that machine over there.” He competed using 49th Parallel’s Colombia El Descanso, a coffee that yielded espressos with notes of “blackberry acidity & sweetness, cane sugar, and honey.” In a unique twist, Charles pre-dosed and pre-ground his espresso during his 15 minutes of prep time, storing the grounds in little silver canisters on stage; this is similar to the style of espresso prep that folks can expect at the new incarnation of G&B Coffee. He made two distinct signature drinks: the first with an uber-luongo 70 grams out shot, paired with orange blossom honey and meant to express “espresso as a canvas” for a beverage’s deliciousness; and the second, a more standard 30 grams out shot mixed with pomegranate juice and sparkling water.

Charles Babinski (LF) year-end stats for the 2013 season: 489 ABs, 119 runs (NL-1st), 159 hits, 33 2B, 4 3B, 21 HR, 65 SB, 97 BB (good eye), .439 OBP (NL-1st), .577 SLG, 1.016 OPS, 189 OPS+, 1st in National League MVP voting.

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Trevor Corlett, MadCap Coffee Company, Washington DC – 3rd place overall

Since packing up their lives & families and shipping out for Washington DC in late 2011, the folks at MadCap Coffee DC – Trevor Corlett and Colin Whitcomb – have enjoyed pronounced competition success both regionally and nationally. Let’s review, shall we? In 2012 Mr. Corlett made USBC Semi-Finals; in 2013, Mr. Whitcomb was edged out from winning the SERBC outright by just a half point (by Lem Butler), and both Corlett & Whitcomb made appearances at the Semi-Finals round in Boston. Mr. Corlett advanced on to finals, and wound up placing third nationally in an historically competitive field. Oh, and Trevor was featured by Good Morning America and the New Yorker.

What we’re saying is, success at USBC is measured by a number of metrics, only one of which is points. We were captivated all three times by Mr. Corlett’s finals routine for a variety of reasons, including its exploration of “past crop” and “fresh crop” terminology, his stunningly sparse and mannered stage setting (our Twitter feed called it “Midwestern minimalist”), and Trevor’s ability to compete with a resting heart beat that never rises above a leisurely chat. His routine featured two distinct harvests of MadCap’s Didier Reinoso Colombia, one from July 2012 and another from December of that year. Mr. Corlett’s signature drink layered shots from both harvests with grapefruit, maple syrup & egg whites.

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Sam Lewontin, Everyman Espresso, NYC – 4th Place Overall

Now in his third of competition, Sam Lewontin has emerged as one of the major talents on the US Barista Championship circuit. Winning the NERBC will do that for you, especially in this day and age, as New York City continues to establish itself as one of the world’s specialty coffee capitals. But this reality has a quirk; as New York has became a major destination for coffee talent and high-level work, it has remained a real bastion of barista community and closeness within the ebb tide of that massive, anonymous city. Specialty coffee can make strange bedfellows – that’s part of why we love it so much! – but it can also make dear friends, and watching Sam Lewontin carry the cheers and adulation of his peers on stage at USBC was living proof.

Sam Lewontin competed at USBC using Counter Culture Coffee’s Burundi Mpemba – click that link for featured tasting notes written by Mr. Lewontin himself. Sam’s routine included the second appearance of his “choose your own adventure” signature drink, in which his sensory judges were asked to choose flavor notes they might expect from a washed Burundi. These notes were used to tailor a sig drink with more than a dozen possible variations – you can read more about this aspect of Mr. Lewontin’s routine here.

At times a stream of consciousness mumble, or baseball statistics in-joke, or mad reporter dash, every once in a while we get something right in our live barista competition Twitter feed. Of Sam’s finals routine, we wrote, “You are watching just one shining moment in a coffee career so bright, it requires shades.” If you don’t mind us saying so, that’s about exactly right.

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Charlie Habegger, Intelligentsia Coffee, Chicago – 6th Place Overall

There’s something in the water at Intelligentsia – perhaps added in directly via their filtration systems, who knows – that creates top-flight barista competitors year after year, in regions all across the country. This year was no different, as Chicago’s Charlie Habegger took his automatic Semi-Finals bid from North Centrals all the way to his first-ever appearance on Finals Sunday.

Mr. Habegger’s stage setting was perhaps the most visually striking of any competitor: each judge sat down to gracefully arranged white ceramic fruit bowls, full of vanilla, white chocolate, blackberries, basil, and other flavors found in Mr. Habegger’s coffee, a little number from Huila, Colombia marked by Intelligentsia as Tres Los Santos. His signature drink focused on the “lot building” practice common at origin, where different flavor characteristics are pulled coffees grown in a geographically contiguous set of farms. Charlie pulled different pieces of fruit from his judges’ table setting – a piece of vanilla here, some blackberries there – to visually anchor the flavors and ingredients they’d find in his signature drink, which included espresso shots pulled directly on top of blackberry and basil jam.

Educator at Intelli Broadway, green buyer in charge of Intelligentsia’s purchases in Peru, and now a USBC finalist… Charlie Habegger may well take over the world out from under us all.

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Nick Purvis, The French Press, Santa Barbara – 5th Place Overall

Every Finals Sunday has its dark horse, a Cinderella story, a competitor who’s name may not have made the early predictions of competition watchers and bracketologists. This year it was Nick Purvis, representing a two-shop cafe brand in Santa Barbara called The French Press. Prior to USBC 2013, Nick had never advanced in a barista competition, having bowed out in the first round at two consecutive Southwest Regionals. His Semi-Finals appearance was a first, and there was much joy from the Verve Coffee Roasters delegation at USBC when his name was called for Finals Sunday.

Much joy, sure, but not an ounce of shock. We were lucky enough to watch all three of Mr. Purvis’s USBC runs, and he shone brightly all three times with a service that felt educational, comfortable, and tirelessly classy. Like spending a half an hour with your favorite bartender before the room opens, or enjoying a private dinner at the best table in your favorite restaurant, Nick Purvis was able to make his coffee (Verve’s Colombia Los Naranjos) come alive in a routine that focused on customer service itself, and the power baristas wield as public educators. Nick’s signature drink was drool-inducing, a combination of caramelized tangerine juice, red apple juice reduction, and a liquified coffee cheesecake made with cold brew and marscapone. On paper at least, it was probably the tastiest sounding sig drink of USBC finals, because honestly who doesn’t want liquified coffee cheesecake? Let’s be real here.

The thing about dark horses is, next year they come back as 1 seeds. Should he continue pursuing competition – and we sure hope so – Nick Purvis is one to watch in 2014, and his 2013 USBC run is one we’ll remember for a long time to come.

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Pete Licata, Parisi Coffee, Kansas City, Missouri – 1st Place Overall

A huge congratulations to Pete Licata, your 2013 United States Barista Champion! A full accounting of his exploits is available in our exhaustive Pete-focused feature here. Learn more about the coffee Pete used to win it all right here!

The post The 2013 USBC Finals In Words & Pictures appeared first on Sprudge.com.

Source: sprudge

By Llewellyn Sinclair

Santa drinking tea_thumb[2]

Tis the season! For family and fun and coffee and drinking, drinking, drinking. To help you celebrate/survive, here are some easy-to-follow recipes for sure-fire hits this holiday. These needn’t be precise, nor carefully considered and curated. These are drinks you make in the kitchen when no one’s looking. Is there coffee left in the pot from the morning? Perfect. Use that. Just make sure you’ve got plenty of whiskey, rum, and Rumple Minze on hand. You’ll be ho ho ho’ing in no time.

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Mama Fajr’s Peppermint Mocha

8 ounces of your darkest brew
A few squeezes of chocolate syrup (to taste)
Very generous amounts of Peppermint Schnapps

Top with shaken fresh cream. For an extra kick, rim the glass with crushed up candy canes.

Tiny Tim’s Dickens Cider

Place all-spice, cinnamon, cloves, and dried citrus peel in a tea-bag and steep in piping hot cider.
Pull the bag out and then fill up the glass with whiskey.
Garnish with an orange if you’re feeling fancy.

Uncle Morty’s Eggnog Latte

Warm eggnog on the stove.
Mix in equal parts coffee.
Place in warm cup with ~ 1/2″ of room for Dark Rum.

If you’re Aunt Patrice, garnish with cinnamon. If you’re Morty, slug it down before anyone realizes you’re on your second helping.

Grammy’s Cold Brew

If you’re in Portland, Seattle, New York City, or Los Angeles – grab a growler of Winter Cheer, Stumptown’s spiced and milked cold brew. If you’re not in those areas, replicate it by steeping mulled spices in cold coffee and adding cream. Keep it around the fridge for this quick cocktail to make on the fly.

8 ounces of Winter Cheer (or Winter Cheer substitute)
2 ounces of Dark Rum

Pour the ingredients over ice. Top with whipped cream and cinnamon.

M & Z’s Irish Coffee

8 ounces brewed coffee
1 T brown sugar
2-3 ounces of whiskey
Whipped heavy cream

Dissolve the brown sugar with hot-hot-hot coffee, add whiskey, and top with gently whipped heavy cream. Serve. Repeat.

What’s your favorite holiday coffee cocktail? Sound off in the comments below!

Top image via Tea and Talk.

The post 5 Christmas Cocktails That Will Make Your Holidays Infinitely Better appeared first on Sprudge.com.

Source: sprudge

The Looks of Christmas Coffee

By Teresa Martinez

There is absolutely no reason not to dress up coffee to fit the Christmas spirit. I’m thinking why not since coffee is a good hot drink as any during this season. Here are some I found in the Internet:

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Before we go to the actual coffee beverage, here is an interesting way to arrange coffee beans while making your accompanying greetings. Now off to the looks of Christmas coffee.

Christmas Sweater Mug

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This is unmistakably Christmas sweater wrapping a hot mug of coffee. If Christmas sweaters protect us from the cold, this mug sweater protects our hands from the heat. Double purpose?

Christmas Tree and Stars on Coffee

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There is something so wonderful about looking at coffee with Christmas symbols. Does it make the coffee warmer? Maybe so, in emotions.

Coffee in Snowman Cups

christmas, coffe, coffee, cups, cute

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If this doesn’t shout Christmas coffee, I don’t know what will. Snowman, marshmallows, and coffee with snow-like top…what more can we ask for? We can never go wrong with Christmas-themed cups to lift the spirits.

Christmas Coffee Cups

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For coffee to go, Christmas coffee cups are commonly seen during this season. It admittedly adds cheer to the atmosphere while drinking coffee. Take special note of the sleeve design which can be custom-made.

Coffee with Christmas Cookie

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When coffee comes with a Christmas cookie, it definitely is Christmas. This provides so much comfort and is reminiscent of simple Christmas celebrations at home. This is what simple pleasures are made of.

Whether prepared at home or bought in commercial coffee shops, the looks of Christmas coffee can be seen everywhere, reminding us that coffee can be very much a part of Christmas celebrations. Coffee and Christmas do not usually go together but many are discovering that coffee beverage can be reinvented many times over for the holidays.

Source: brewedcoffeeblog

A Very Bay Area Holiday Gift Guide

By Leif Haven

We live in a weird and wonderful place here in the Bay Area. Rent is high. The weather is fine. The coffee is great. The ocean is right there. So, after you shell out $3,500 for a studio what do you get for your friends and family for the holidays with the few shekels leftover? Here are a few ideas:

Artisanal Blankets

Not kidding about this one. Here in Oakland I’ve literally seen people posted up at cafes with wool blankets. My office is 50 degrees as I write this. Buildings here are simply not insulated and they’re hardly heated. Enjoy your hot coffee at least partially buried under a warm wool blanket and you’re golden.

Check out the blankets made by Woolrich Woolen Mills (Pennsylvania), Pendleton (Oregon), or you could get wild and find something vintage. Here in Oakland I know you can get some unique pieces at Elder & Pine on 40th and at Mind’s Eye Vintage in Temescal Alley.

Camp Stuff

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People use parks out here – something that I had to come to terms with – and it’s nearly impossible to get a campsite in the summer. That makes the winter the best time to head out. It’s cold, but it’s only California cold, so with your new artisanal blanket, you’ll be more or less good. But you need to make coffee.

I’ve literally thrown my Hario Kettle on the fire before (as you can probably tell), and while that might be the rough-and-ready way to handle water heating, there are elegant, and easier solutions. An Esbit stove is literally cheaper than some artisanal dirt I’ve purchased and half a fuel tablet will heat up 500 ml of water in a few minutes. Pair that with a Hario hand grinder, an Aeropress, a Able Disk filter, and you’ve got a pretty much flawless camp coffee setup. Need to make it extra Bay Area authentic? Pack a single origin offering from Mr. Espresso, roasting in Oakland since 1978.

If you want to spend more, go for a JetBoil. They even have a French press accessory for their standard cups.

Bling Home Coffee Gear

Blossom-4Photo by Brit.co.

If you’re a member of the landed gentry or tech aristocracy you’re probably able to splurge on the coffee lover in your life. Why not spring for something like the Blossom Brewer? It’s made and designed in California; it’s kind of like the Tesla S of the brewed coffee world. Basically you couldn’t find a sexier coffee-making appliance to put on your granite countertop.

If you’re shopping for someone who would rather get familiar with an earlier stage of the production chain, then you could also consider a sweet home roaster from Sweet Maria’s. The folks at Sweet Maria’s even put together a selection of home roasting kits to get anybody started.

Coffee Coffee Table Books

R-is-for-Rosetta_3Photo via Blue Bottle.

There are so many awesome books out there. Some of them have to do with coffee. You could check out the fantastic The Third Wave Coffee by Chataro Mameoh, previously featured on Sprudge. Even if you can’t read Japanese, it will certainly look good.

Another awesome option is The Blue Bottle Craft of Coffee or Modern Art Desserts by Caitlin Freeman. While the SFMOMA is closed you’ll have a hard time visiting that Blue Bottle Location. Luckily, you can make your own deserts at home. In fact, they’ve even made a handy Blue Bottle Books Tote Set. Also, while you’re at the Blue Bottle webstore make sure you grab R Is For Rosetta, a coloring book, because holy crap it’s cute.

Actually, the whole Ten Speed Press lineup is pretty worth checking out – from the Pok Pok cookbook, to The New California Wine, Manresa, to the Flour, Water, Yeast, courtesy Ken’s Artisan Bread… they make beautiful books, and they’re based here in the Bay Area.

Another Bay Area press company is McSweeney’s – get someone a subscription to Lucky Peach, or pick up the Mission Street Food cookbook, from Andrew Barnett / Linea Caffe collaborators Mission Street Food and Anthony Myint. McSweeney’s also makes beautiful books.

The Gift that Keeps on Giving

DSC_0044Photo by Hungry Bruno.

If you want to make sure that whoever you’re buying gifts for remembers your name for at least a few months why not go for a coffee subscription? San Francisco’s own Citizen Bean lets you buy in for three, six, or twelve months, and sends you coffee from a number of roasters. Blue Bottle offers four distinct subscriptions, including French Press, Espresso, Moka Pot and Drip varieties. And Sightglass does a subscription service with either seasonal single origins or their Owl’s Howl Espresso. Give the gift that keeps on giving and that they can’t return.

Equator Coffees, located in the North Bay, has a nice holiday package that includes three distinct blends, but that’s really just the tip of the iceberg – check out our complete list of 2013 holiday blends right here.

Leif Haven (@LeifHaven) is a Sprudge.com staff writer based in Oakland. Read more Leif Haven here.

The post A Very Bay Area Holiday Gift Guide appeared first on Sprudge.com.

Source: sprudge

Should You Cream Your Coffee or Not?

By Teresa Martinez

coffee and milk

Coffee and cream seem to be the perfect partners. There are questions however as to whether coffee is best drank black or without cream. More than a matter of taste preference, some are actually saying that putting cream will reduce the antioxidant benefits attributed to coffee drinks.

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Health Benefits of Black Coffee

The drinking of black coffee is attributed with various health benefits. Coffee is said to have great antioxidant properties. It is also said to improve cognitive functions while reducing the risks for certain diseases like diabetes and cancer. These benefits are reaped in proper consideration of the amount and frequency it is taken as well the health condition of those who are taking it.

Like in all good things, moderation is a primary consideration. In the course of enjoying coffee drinking, people seek to discover ways that can enhance its flavor and presentation. One of the most common ways of doing this is to add cream into black coffee.

 

Why Add Cream

To Achieve Milder Coffee Flavor

Let’s face it. Not everyone can tolerate the strong taste of black coffee. Many would like the coffee taste with a milder and sweeter presentation. Cream and sugar easily accomplishes this.

To Enhance Coffee Flavor

Many are in the opinion that cream enhances the flavor of coffee drinks. To them, cream is able to bring out specific flavor properties of coffee which is not possible without it. This is essentially a matter of taste.

To Produce a Healthier Coffee Drink

When the creamer comes in the form of fresh milk or any milk for that matter, there is a thinking that the coffee drink becomes a healthier drink. Nothing definite has been clearly established about this and there are even contradictions to the effect. Non-dairy creamer is said to have an effect in the length of time coffee reaches the blood stream.

Interesting Trivia About Coffee and Cream

Putting cream in coffee is believed to slow down the heat loss of hot coffee. This is especially beneficial for those who take their coffee on the go and thus will not be able to drink their coffee at once. This is also said to have something to do with viscosity which science would explain as responsible for slowing down the rate of evaporation.

Should you or should you not put cream in your coffee? The best advise would be to enjoy coffee with or without cream or milk in moderation and in any safe manner that would fit your taste. Enjoy!

Source: coffee-blog

By Teresa Martinez

Coffee and tea are both credited with the presence of antioxidants that are deemed good for human health. However, there seems to be some debate as to which offers more benefits to the human body. Is one better than the other or do they fare just the same in the health scale?

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The Similarities

Coffee and tea are both popular beverages drank most especially in the morning and usually during the rest of the day. Both can be served hot or cold, depending on the personal preference of drinkers. They also have different variants in flavor and aroma.

Both beverages are able to provide antioxidants that help fight off certain diseases. However, these two beverages contain caffeine which may be harmful to health when consumed beyond the safe level. Brewed coffee and black tea have more caffeine than their other variants such as espresso and green tea. Both are said to be effective in preventing the development of Diabetes and Liver Disease. Coffee and tea can be drank to address sleepiness and lethargy.

The Differences

The coffee beverage is obtained from beans while tea is derived from leaves, roots, flowers, herbs, or spices. As to illness and diseases, tea is said to be more effective against inflammatory disorders and arthritis while coffee is associated with its advantage in the fight against asthma and Parkinson’s Disease. Coffee and tea have their own distinct taste which is nowhere near the other.

Coffee is believed to have originated from Ethiopia while tea traces its long history to China. Each beverage is also associated with a different lifestyle. While coffee is often drank hurriedly, sipping tea requires a leisurely pace for proper enjoyment.

Which is Superior ?

Just when we thought everything has been settled in the matter of superiority between these two popular beverages, there is always one more study that will prove the benefits of each. Since it has been agreed upon that both contain helpful antioxidants albeit in varying levels, it is clear that both offer health benefits. The caveat is always on the amount taken in on a regular basis because of the presence of caffeine.

Some health advocates suggest a cup of coffee in the morning and a cup or two of tea throughout the day. There are supporters of coffee in the same manner that there are supporters of tea. More medicinal benefits are credited to tea however, but flavor preference may just be a major deciding factor.

Source: coffee-blog

Coffee and Food: Three Best Pairings

By Teresa Martinez

Everything we eat and drink have suitable pairings. One of those which has the most possibilities for perfect food combinations is coffee. Here are my top three choices.

Coffee and Doughnut

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Coffee and doughnut has long been a favorite pair especially in the US. The perfect pairing is said to be the result of the correct combination of the bitter taste of coffee and the sweetness of doughnuts. The pair is believed to be a popular choice for breakfast of the instant energy provided by the caffeine in coffee and the sugar in doughnuts.

In fact, coffee and doughnut is considered a very successful pairing in the commercial sense which should explain why there are so many food stores that have made their name from this basic combination. Doughnut is also said to be relatively cheap to make which makes it highly advantageous in terms of selling. With coffee and doughnuts getting fancier by the minute, the pair isn’t as cheap as it used to be.

Coffee and Croissant

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Coffee and croissant is another favorite combination. Many call it the match made in heaven. In France, it is quite common to dip croissant into coffee.

The pairing is so perfect that people can actually enjoy coffee croissant. Yes, croissant that is made with coffee finally hit the market. Of course this should not stop anyone from still sipping good ol’ hot coffee with coffee croissant.

Coffee and Biscuit

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Biscuits are more identified with the English more than any other nationality. Dunking biscuits in hot drinks like tea, milk, or coffee is said to release new flavors into the beverage. The porosity of biscuits is the reason for this.

Although biscuit dunking is popular in many places such as US and UK, there is some disagreement about its practice in relation to etiquette. This has failed to discourage many from stopping the practice. When it comes to food combination though, there is no argument that coffee and biscuits go together.

Other Favorite Combinations

There are many other popular pairings such as coffee and carrot cake, coffee and scones, coffee and cinnamon rolls, and even coffee and bacon and eggs. Coffee is admittedly very flexible when it come to combining its flavor with other food. It may be difficult to provide a scientific explanation for this but who cares really for an explanation when we are enjoying what we are tasting.

Source: brewedcoffeeblog