Tag: coffee

The New Iced Coffee Trend That Will Make Your Morning Easier

by in Drinks, News, July 26th, 2016

Blue Bottle Coffee Photo credit: Ricardo Perini

The latest craze in iced coffee has arrived, and it’s perfect for anyone who is constantly on the go. Portable bottles, cans and even cartons of cold brew and beyond — think lattes and fizzy nitro cold brew — allow you to skip the coffee shop line and head straight from your fridge to the office. (On weekends, you can sip cans and cartons of coffee on the beach, where bottles are usually prohibited.) Read on to find out which brews could change your morning routine. Read more

After Three Bad Nights of Sleep, Coffee Can’t Do Anything for You

by in News, June 21st, 2016

As a rule, we Americans don’t get enough sleep. In fact, one in three of us are consistently stinting ourselves on the seven or more hours our bodies need each night, according to a recent Centers for Disease Control and Prevention study. We know who we are (though we may be too tired and cranky to admit it).

So how are we getting through the day, not to mention the five-day workweek? One word: caffeine.

Unfortunately, that cup of coffee or tea (or soda or whatever form of caffeine you generally enjoy) will get you only so far.

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Your Morning Coffee Now Comes in Chewable Form

by in News, June 10th, 2016

Your Morning Coffee Now Comes in Chewable FormMany of us drink coffee for the taste (an iced latte sure does hit the spot) or the sense of coziness (yummy mornings with your mug and the paper) and conviviality (meeting a pal for a cup and a catch-up) as well as the hit of caffeine. But for those who want their caffeine buzz straight up, without the sippable frills, thrills and potential spills, there is now a new solution: chewable coffee.

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A Thirst for Good Coffee Transforms Paris Cafe Culture

by in News, May 13th, 2016

A Thirst for Good Coffee Transforms Paris Cafe CultureParis may be synonymous with cafe culture, but artisanal coffee shops are apparently another matter entirely. That distinction may now be diminishing, however, as expat entrepreneurs from the coffee-loving United States, Australia, New Zealand and beyond are bringing to the city on the Seine their taste for boutique beans and bespoke brews, offered up lovingly amidst a spare aesthetic some describe as “Brooklyn.”

Yes (er … oui?), according to the Washington Post, hipster New York-and-Seattle-style coffee shops are becoming de rigueur in Paris.

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A Deep Dive Into Your Morning Cup o’ Joe

by in News, February 11th, 2016

A Deep Dive Into Your Morning Cup O' JoeMost people who drink coffee do so because they enjoy the flavor of a freshly brewed cup — or the boost it can bring. An increasing number of studies have sweetened the pot with data suggesting that drinking coffee may have health benefits including a lower risk of cardiovascular and liver diseases, diabetes and overall mortality.

Recently, the technology site Ars Technica parsed the science behind a good cup of coffee.

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3 of a Kind: Cascara Drinks

by in Restaurants, September 16th, 2015

Either/Or

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Making coffee is like seeding a grape. A cup of joe is the result of an intense production process that strips the seed from the husk of a fresh coffee cherry. Those beans are roasted, grinded, then dripped, pressed or steeped into 400 million cups per day in the United States, leaving a whole lot of byproduct in their wake. Rather than compost the remains, third-wave coffee producers are using that leftover dried fruit and hull to make cascara. With the flavor of an herbal tea and a java-like jolt of caffeine, cascara is refreshing, energizing and waste-free.

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5 Coffee Hacks to Make Your Mornings Easier and More Flavorful

by in Drinks, Food Network Chef, August 26th, 2015

5 Coffee Hacks to Make Your Mornings Easier and More FlavorfulAs I type, I am surrounded by a sea of binders and lined papers, high-top shoes, low-top ankle boots, trendy-again ’70s stretchy hipster pants and crisply colored backpacks smelling of factory nylon. Just removing the tags from all this loot makes me feel like taking a nap.

’Tis the season of coffee. (Did I really just say “’tis the season?” It’s not even Labor Day! I think I even outpaced Costco there!) Coffee and autumn go hand in hand in our household. Any time an alarm clock jolts me out of sleep, I want the jolt of caffeine shortly thereafter. My husband makes the coffee as part of our nightly routine, setting the timer for exactly 15 minutes before I wake up, so that I walk downstairs and into the kitchen at the perfect moment, when the machine is gurgling and spattering lightly as it confirms that all the water is gone from the chamber and the machine can finally, confidently turn itself off, while a final few drops of coffee plop gently into the full pot. It’s the glorious announcement of another day full of possibility.

I am a coffee fan (I don’t say “snob” because I find that loosely translates into people who don’t like Starbucks), so I like my coffee exactly right: no sugar and about two tablespoons of half-and-half, or a quarter-cup of milk (but, in that case, heated). Quite simply, the day doesn’t begin without coffee for me. I love the routine, the smell, the warmth and, of course, the caffeine (although I only drink half-caf so I can have two cups without feeling jittery). And all this coffeepot experience has taught me a few little tricks — some coffee hacks, if you will.

1. Mom’s trick to improve cheap coffee:

Growing up, we were incredibly poor, and my mom bought the cheapest coffee she could find at the grocery store. But, no matter, she insisted, because a pinch of salt and a teaspoon of cinnamon in the filter along with the coffee elevated bargain beans to gourmet status. Well, almost. But this trick did get me through the lean college and graduate school days pretty darned well.

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A New Ingredient in Pumpkin Spice Lattes: Pumpkin

by in News, August 18th, 2015

A New Ingredient in Pumpkin Spice Lattes: PumpkinIf the school year is starting, as it has for some and soon will for others, can Pumpkin Spice Lattes be far behind? The answer, of course, is no. The season for Starbucks’ autumnal drink is close at hand, and for those who had felt compelled to say “no” to the fall favorite after discovering, last year, that it contained no actual pumpkin but did contain the potentially unsafe additive Class IV Caramel Color, the last gasp of summer has brought good news: Starbucks has changed its PSL recipe.

“After hearing from customers and partners about ingredients, we took another look at this beverage and why we created it so many years ago,” Peter Dukes, Starbucks’ director of espresso and brewed coffee, and a PSL co-creator, wrote this week in a blog post on the company’s website, announcing that, when the PSL returns to stores this fall, “it will be made with real pumpkin and without caramel coloring.”

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Is Cold Brew Heating Up the Bean Scene?

by in News, August 15th, 2015

Is Cold Brew Heating Up the Bean Scene?Cold brew coffee is hot, hot, hot. Local coffee shops and big chains like Peet’s Coffee & Tea and Starbucks are increasingly switching to it from traditional iced coffee. It may also be heating up demand for coffee beans.

Cold brew, said to be smoother and less bitter than regular iced coffee (brewed hot, then cooled), calls for fresh ground coffee beans to steep in cold water for anywhere from 12 to a full 24 hours. But because the cooler temps and relative stillness in the process prevent as much flavor from being extracted from the coffee as regular hot brew, roasters use more (sometimes double) beans per cup.

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Times Like These Call for Serious Iced Coffee: How to Cold-Brew

by in How-to, Recipes, July 15th, 2015

Perfect Iced CoffeeYou probably ditched your hot coffee at about the same time you crammed your winter coats in under-bed storage and clicked on the AC for the first time. Now you take your dose of caffeine with ice cubes. Especially if you get your joe at a coffee shop, you’re bound to rack up quite the tab for your daily fix of the good stuff. Luckily, it’s easy to make iced coffee at home, proving that “cold-brew” is more than just another buzzword; it’s actually the best way to get your refreshing caffeine buzz, as long as you have a little patience.  To achieve the smoothest, least acidic (and best) iced coffee at home, go the cold-brew route with a little help from Food Network Magazine.

Follow FN Magazine’s steps for perfect cold-brew iced coffee (serves 2):

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