Steamed: Notes From A Barista

Source: thoughtcatalog.com

by Henry Freedland

You know us. We’re here on the walk to your morning’s single-transfer commute to a creative career job in Manhattan, probably Midtown, potentially Chelsea, rarely SoHo, never Wall Street. We remember you and your usual drink and can anticipate that you switch from hot to iced coffee somewhere in early-to-mid June. We look you in your tired eyes, bleary from catching up on Battlestar Galactica, Breaking Bad, Bolaño, whatever, too late into the night, and we ask you—because you’re usually such a staunch small-coffee consumer—”a large today?” You see, we’ve noticed. Or we have your order ready on the counter by the time the line snakes you into first position. We have staved off an incursionist front of urban anonymity. You’re flattered that we remembered. You’re very impressed.

You shouldn’t be. We probably went to your alma mater. In select cases, we might even keep this fact to ourselves so that you won’t feel bashful when required to discuss professors with the person who’s buttering your scooped-out sesame bagel. In our minds, we’re saying “I tried to hang my diploma in the fridge back here, but it didn’t leave enough room for the soy milk and chai mix.”

Continue sipping…

A Cup of Alamid Coffee at the Frazzled Cook

Source: Women’s Central

Civet coffee anyone?

Last July, we were invited to an intimate gathering of media people and bloggers for the formal partnership of Alamid Café Express and the Frazzled Cook.

The Frazzled Cook is a hole-in-the-wall restaurant located at 916 Luna Mencias St. Addition Hills, Mandaluyong City. Alamid Café Express is a pioneer in the development and distribution of different coffee beans, including the Alamid coffee.

In this partnership, seasoned coffee lovers and those who are interested with different kinds of brewed coffee can now enjoy a cup of freshly brewed Alamid coffee from Frazzled Cook.

Continue sipping…

From Dung to Coffee Brew With No Aftertaste

Source: nytimes.com

A civet farm in Liwa, a town in Sumatra, where the catlike animals eat coffee cherries. Their droppings contain coffee beans fermented in their stomachs.

SAGADA, the Philippines — Goad Sibayan went prospecting recently in the remote Philippine highlands here known as the Cordillera. He clambered up and then down a narrow, rocky footpath that snaked around some hills, paying no heed to coffins that, in keeping with a local funeral tradition, hung very conspicuously from the surrounding sheer cliffs.

Reaching a valley where coffee trees were growing abundantly, he scanned the undergrowth where he knew the animals would relax after picking the most delicious coffee cherries with their claws and feasting on them with their fangs. His eyes settled on a light, brownish clump atop a rock. He held it in his right palm and, gently slipping it into a little black pouch, whispered:

“Gold!”

Not quite. But Mr. Sibayan’s prize was the equivalent in the world of rarefied coffees: dung containing the world’s most expensive coffee beans.

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To freeze coffee or not? 7 myths about making coffee answered

The best place to store your coffee is in the freezer or refrigerator. Vrai ou Faux?

Source: eatingwell.com

I really love the whole experience of making coffee: the aroma of a freshly brewed pot wafting through my house, the smell of it as I raise a cup to my lips, the warmth of it filling my body and the flavor—oh, the flavor!

But if you’re a coffee drinker, you know how much a bad cup of coffee can ruin the experience. Here are 7 coffee-making myths to watch out for to ensure you brew a perfect cuppa joe.

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Coffee Joulies – your coffee, just right

Project by Dave & Dave

Hey Kickstarters, thanks for checking out our project! We have spent the last nine months developing Coffee Joulies to create the perfect coffee drinking experience for you, and now we need your help to get them produced.

Coffee Joulies work with your coffee to achieve two goals. First, they absorb extra thermal energy in your coffee when it’s served too hot, cooling it down to a drinkable temperature three times faster than normal. Next, they release that stored energy back into your coffee keeping it in the right temperature range twice as long.

Continue sipping…