So what’s it all about?

Barista is all about making cafe-quality espresso at home. It’s a personal, portable tutor which will help you get the most out of your espresso machine.

Features include:

? Step-by-step instructions for the most common espresso beverages

? Tips and techniques such as selecting, storing and grinding coffee beans, tamping and extracting single and double shots, texturing milk, pouring latte art and more

? A glossary of espresso-related terms and equipment

Featuring beautiful graphics, Barista takes you one big step closer to that perfect espresso.

iPhone owners: use the built-in camera to take photos of your beverages and automatically save them into categorized galleries so that you can track your progress as you improve.

These coffees have sweet flavors with sometimes-fruity aroma, with some tart acidity. They often combine the sparkling acidity of the best Central American varieties with interesting floral and winy components. A wide range of flavors from mellow, winy, to zesty and citrus

Americas (Caribbean, Mexico, Central and South America)

These coffees are generally light to medium bodied, with a clean mouth feel and slightly sweet, lively acidity. These are some of the most popular varieties that Starbucks sells, and their balance and consistency make them the foundation for coffee blending as well.

Asia, Indonesia and Pacific

These coffees are generally at the opposite end of the spectrum from Latin American coffees. Usually full-bodied, smooth and lower in acidity. Often comprised of exotic and earthy taste elements.

Acidity – this does not refer to the degree of acidity (ph). As a taste characteristic, acidity refers to the sharp and pleasing aftertaste, often referred to as the liveliness of the coffee. In coffee, acidity is a highly desirable quality that describes the brightness of flavor. Acidity ranges from low (smooth) to high (lively). A coffee without any acidity is generally undesirable and is referred to as flat.

Body – refers to the taste sensation as the coffee flavor settles on the tongue. Body is a desirable quality that describes more the feel of the coffee in your mouth rather than the flavor. It is the heaviness, thickness, and viscosity of the coffee that contribute to the sensation of richness. The coffee oils extracted during brewing contribute to the sensation of body and richness. An espresso or french press brew will produce a more full bodied coffee, while a conventional drip machine will produce a lighter bodied coffee because the paper filter removes the desirable flavor oils. A coffee with full body has a richness of flavor and aroma. A thin, watery tasting coffee with little flavor is said to lack body.

Aroma – is the smell of the coffee. Because of the way our sense of taste and smell work together, the more complex or subtle taste characteristics of coffee actually come from the smell or aroma more than the taste or palette. Without our sense of smell, we would be left with just our taste buds, which are only capable of detecting the four basic taste sensations of “sweet”, “sour”, “salty” and “bitter”. The more subtle nuances of coffee flavor such as “floral” or “winy “ come more from the aroma or smell of the coffee. Official coffee tasters, called “cuppers” will also smell the coffee grounds to judge or classify the flavor characteristics of the coffee. The smell of the coffee grounds is referred to as the fragrance or bouquet.

Finish – is a more recent term brought over from the wine tasting world. Finish describes the sensation in the palette after you’ve swallowed the coffee (or spit it out as cuppers do after every taste). Some coffees will develop in the finish. That is, they leave a pleasurable taste and/or feel in your palette that lingers. And that lingering taste sensation can change in noticeable ways from the initial sensation and taste when the coffee is in your mouth.

• 8 servings – 8 cups strong coffee
• 1/3 cup sugar
• 1/4 cup chocolate syrup
• 1/2 teaspoon aniseed (tied in cheesecloth)
• 20 cloves
• 4 cinnamon sticks
• whipped cream
• orange and lemon twists
• 1. Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan
• 2. Heat to 200 F degrees over medium heat
• 3. Strain into mugs
• 4. Top with whipped cream and twists

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Mexican Mocha/hot

• 4 servings – 1 1/2 cups strong coffee
• 4 teaspoons chocolate syrup
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon sugar
• 1/2 cup whipping cream
• 1. Put 1 teaspoon of chocolate syrup into each cup
• 2. Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg, and sugar.
• 3. Whip until you have soft peaks
• 4. Place the last 1/2 teaspoon of cinnamon into coffee, and stir
• 5. Pour coffee into cups, stir to mix in chocolate syrup
• 6. Top with whipped cream mixture.

Ingredients:

• 1 – 1.25oz shot espresso or like amount of a strong coffee

• About 12 oz hot milk

This drink gets its name from the Cappuchin monks who invented it, and has become a staple in neighborhood coffeehouses around the world. As with the espresso, this drink is difficult to make without a really good espresso machine equipped with a steaming wand. In its place you can heat milk on the stove (don’t let it boil), and then pour it gently into blender to whip for about a minute.

Fill 2 cups with 1/3 espresso, 1/3 hot milk, and 1/3 milk foam.

Many people enjoy this topped with powdered chocolate or cinnamon.

Cafe Au Lait
or Cafe latte, or Cafe con leche - It all translates to, “coffee with milk”.
Ingredients:

• 2 Large espressos or 2 cups strong, fresh-brewed coffee

• 2 cups milk

Instructions:
Brew 2 cups of very strong coffee, using your favorite brewing method. In the absence of an espresso machine, French press is acceptable, but use whichever method you prefer.
In a small saucepan, heat the milk to steaming, stirring constantly to prevent if from sticking to the pan. Be sure not to let it boil.
Pour coffee into mugs, until they’re about half-filled. Then add milk, filling them the rest of the way. Top with chocolate or cinnamon.
For the holidays, add cinnamon to the coffee grounds, and then brew as you normally would. This is a perfect way to warm your bones on cool winter days. Makes 2 large mugs.

Ingredients:

• 16 coffee ice cubes

• 3 cups extra-strength coffee, cooled to room temperature

The trick to perfect iced coffee is to use freshly brewed, extra-strength coffee. If you use yesterday’s surplus or anything older than 3 hours, you’ll find it has lost its flavor and tastes flat.

To avoid a watery drink, use coffee ice cubes. Fresh leftover coffee can be frozen into ice cubes and used with regular-strength coffee to make a refreshing summer drink. For a special treat, a scoop of vanilla ice cream gives a wonderful contrast in flavor and color.

Place 4 coffee ice cubes into each of 4 tall, chilled glasses. Pour 3/4 cup of the coffee into each glass and serve

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
• 1/4 cup vegetable oil
• 1 large onion, coarsely chopped
• 4 bay leaves
• 1 teaspoon dried thyme
• 2 cups water
• 2 cups freshly brewed coffee
• 1 tablespoon instant flour
• 2 tablespoons butter, chilled
• 1/4 cup whiskey (optional)
• Salt and freshly ground pepper, to taste

Instructions:
Preheat oven to 325 F.
On a large plate or platter, stir together flour, salt and pepper. Dust the roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side.
Remove the roast from the skillet and set aside. Add onions to the drippings in the skillet and sauté over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3 1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.
Serve with plenty of hot, buttered wide egg noodles.

Makes 6 to 8 servings.

• 60 grams (2 ounces) butter
• 1/3 cup strong coffee
• 1/3 cup honey
• 2 tbsp Worcestershire sauce
• 1/4 tsp mace
• 1/4 tsp cardamom
• 1/2 tsp cinnamon
• 1/4 tsp mixed spice
• 1/4 tbsp lemon juice
• 30 grams (1 ounce) ghee
• 6 lamb cutlets
• Boiled rice
• Prunes, pitted
• Fresh rosemary for garnish

Instructions:
Melt butter on a low heat, mix in coffee, then honey, Worcestershire sauce, spices and lemon juice. Cover and remove from heat.
Melt ghee in a large frying pan, add cutlets and fry until browned on both sides. Return sauce to heat, bring to boil and pour over cutlets.
Serve with boiled rice and pitted prunes, heated through in the sauce, if desired. Garnish with rosemary.
Makes 3 servings

• 1/2 cup brewed espresso or strong, dark coffee
• 1 cup ketchup
• 1/2 cup cider vinegar
• 1/2 cup firmly packed light brown sugar
• 1 onion, peeled and finely chopped, about 1 cup
• 2 cloves garlic, peeled and crushed
• 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
• 2 tablespoons hot dry mustard mixed with 1 tablespoon warm water
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ground cumin
• 2 tablespoons chili powder

Instructions:
Put all of the ingredients in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot form the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.
The barbecue sauce can be covered and refrigerated for up to 2 weeks.
Use with Grilled Pork Chops.
Makes about 3 cups

• Single or Double espresso shot – or 1/2 cup very strong coffee (to taste)
• 2 scoops chocolate frozen yogurt
• 1/2 cup milk

Instructions:
Combine all of the ingredients in a blender until smooth (Coffee should be added while still hot.). Serve in a milkshake glass. Top with fresh, whipped cream, then decorate with powdered cocoa, or a couple of roasted coffee beans.
Makes approx. one large, or two small servings.

• 1 (3 ounces) package cream cheese, softened
• 2 Tbsp butter or margarine, softened
• 1/4 cup sugar
• 4 eggs, divided use
• 1/2 tsp vanilla
• 1 Tbsp flour
• 1/4 cup Strong Dark Coffee
• 1/4 cup warm water
• 1 (19.8 ounces) box family size brownie mix
• 1/2 cup vegetable oil

Instructions:
Preheat oven to 350 degrees F. Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well. Set aside.
In medium bowl, Pour coffee. Add brownie mix, remaining eggs and vegetable oil; blend well. Pour half the batter into greased 9 x 13-inch baking dish.
Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to create a marbled effect. Bake for 25 to 30 minutes.

• 1 package Kraft caramels (large)
• 1/4 cup milk
• 1/4 cup strong black coffee
• 1/2 cup milk chocolate chips, optional
• Apple wedges, cut 1-inch cubes
• Banana chunks, cut 1-inch cubes
• Marshmallows, cut 1-inch cubes
• Angel food cake, cut 1-inch cubes

Instructions:
Place caramels, milk, coffee and chocolate chips in top of double boiler. Cook over boiling water, stirring, until melted and blended. Place in fondue pot. Spear fruits, marshmallows and cake on fondue forks; dip into fondue.

Ingredients:

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon double strength coffee
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup light brown sugar
1/3 cup chopped toasted hazelnuts
1/2 teaspoon ground nutmeg

Preheat oven to 350.
In a large mixing bowl, whisk the butter and sugar together. Beat in the eggs 1 at a time until well-blended. Stir in 1 tablespoon coffee and vanilla.

Mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture, alternating with the sour cream, until well blended.

Combine the brown sugar, hazelnuts, and nutmeg in a small bowl.

Spread one half of the batter into the bottom of a greased bundt pan. Sprinkle with one half of the hazelnut mixture. Pour the remaining batter on top. Sprinkle with the remaining hazelnut mixture. Bake for 50 minutes. Cool for 15 minutes before removing from pan.

Make Coffee Glaze by mixing all the ingredients together in a small bowl. Drizzle over the cake while still warm. Let the cake stand for 15 minutes to absorb glaze. Dust with powdered sugar and finely ground coffee just before serving.

Serves 8 to 10.

Variation: Omit the hazelnuts and nutmeg and substitute 1/3 cup chopped walnuts and 1 teaspoon ground cinnamon. Proceed as directed.

1. Deodorizer. Dry them out on a cookie sheet and then put them in a bowl in your refrigerator or freezer, or rub them on your hands to get rid of food prep smells.
2. Plant food. Plants such as rosebushes, azaleas, rhododendrons, evergreen and camellias that prefer acidic soils will appreciate the leftovers from your morning cup. Also, grounds can add nutrients to your compost bin.
3. Insect repellant. Sprinkle old grounds around places you don’t want ants, or on the ant piles themselves. The little buggers will move on or stay away. Used grounds are also said to repel snails and slugs.
4. Dye. By steeping grounds in hot water, you can make brown dye for fabric, paper and even Easter eggs.
5. Furniture scratch cover-up. Steep grounds and apply a bit of the liquid to furniture scratches with a Q-tip.
6. Cleaning product. As they’re slightly abrasive, grounds can be used as a scouring agent for greasy and grimy stain-resistant objects.
7. Kitty repellent. To keep kitty from using the garden as her personal powder room, sprinkle grounds mixed with orange peels around your plants.
8. Flea dip. Follow up Fido’s shampoo with a coffee ground rub down, working them down to his skin. Not only are the fleas suppose to vamoose, but puppy’s hair will feel soft too.
9. Dust inhibitor. Before you clean out the fireplace, toss wet coffee grounds over the ashes to keep the ash dust under control.
10. Cellulite reducer. Mix 1/4 cup warm, used coffee grounds and 1 tablespoon of olive oil. While standing over an old towel or newspaper, apply the mixture to your “problem areas”. Next, wrap the areas with shrink wrap and leave on for several minutes. Unwind the wrap, brush loose grounds off your skin and then shower with warm water. For best results, it is recommended to repeat this procedure twice a week. A little weird to be sure, but as high priced cellulite creams have coffee in them, it just might work.

Amaretto Coffee

1 1/2 oz amaretto almond liqueur
8 oz coffee
1/2 – 1 oz whipped cream

Very tasty! Put a shot of amaretto into a coffee mug and fill it up with coffee. A little whipped cream on top is the perfect garnish!

Bailey’s Cup of Coffee

1 part Bailey’s® Irish cream
1 part black coffee

Mix the hot coffee with Bailey’s. Enjoy!

Bavarian Coffee

1/2 oz peppermint schnapps
1/2 oz Kahlua® coffee liqueur
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar

Add coffee and liquors to an Irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.

Cafe Disaronno

3/4 oz Amaretto Di Saronno® liqueur
5 oz hot black coffee
1 oz whipped cream
1 tsp sugar

Pour coffee and liquor into an Irish coffee cup and sweeten to taste. Float the cream, and place three coffee beans on top.

Cafe Grande

1/3 oz Tia Maria® coffee liqueur (A dark, medium-bodied coffee liqueur made from a fine blend of cane spirit, Jamaican coffee, vanilla and sugar.)
1/3 oz dark crème de cacao
1/3 oz Grand Marnier® orange liqueur
5 oz hot black coffee
1 1/2 oz whipped cream

Pour coffee and liquors into an Irish coffee cup and sweeten to taste. Float the cream on top, add a cherry, and serve.

Cafe Seattle

3/4 shot Bailey’s® Irish cream
3/4 shot Absolut® vodka
1 oz Hershey’s® chocolate syrup
Coffee
Whipping cream

Measure Irish cream and vodka into coffee mug. Add Hershey’s chocolate syrup. Fill will coffee and top with whipping cream.

Coffee 43

1.3 oz Licor 43® liqueur
Fill with coffee
Cream

Put licor 43 and coffee into mug. Pour cream gently over the coffee, don’t let them mix.

Coffee-Vodka

2 cups water
2 cups sugar
1/2 cup instant coffee
1/2 chopped vanilla bean
1 1/2 cups vodka
Caramel food coloring

Boil water and sugar until dissolved. Turn off heat. Slowly add dry instant coffee and continue stirring.
Add a chopped vanilla bean to the vodka, then combine the cooled sugar syrup and coffee solution with the vodka. Cover tightly and shake vigorously each day for 3 weeks.
Strain and filter.

• Its also best to let the sugar mixture cool completely so the vodka won’t evaporate when its added.
• If you like a smoother feel to the liqueur you can add about 1 teaspoon of glycerin to the finished product.

Espresso Cocktail

3/4 oz Kahlua® coffee liqueur
3/4 oz vodka
1 oz espresso

Prepare a martini glass with a brown-sugared rim. Shake all ingredients with ice, strain into the prepared glass, and serve.

Espresso Martini

1 oz cold espresso
1 1/2 oz Absolut® vodka
1 1/2 oz Kahlua® coffee liqueur
1 oz white crème de cacao

Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.

1. Use good beans. Go to a local coffee roaster and buy only enough coffee beans to last you a week. Buying fresh beans is one key to good taste. When you buy beans make sure the beans are all relatively the same size and same color for even grinding and flavor. If you buy beans from the supermarket at minimum, check to see if the beans are Arabica.
2. Use filtered water. Even if your coffee maker has a charcoal filter it is best to start off with filtered water to ensure there are no impurities like chlorine or minerals to alter the real taste. Use cold water.

3. For the best tasting coffee ensure you have a coffee maker which can brew up to 95 to 98 degrees Celsius, just off the boil. This temperature is the optimal temperature to get the best flavor out of the bean.
4. The grind. Only grind as much coffee as you are going to need for that moment. The finer you grind, the more flavor you will receive. The grind has to be even to ensure even taste. If you are using a cheap coffee maker you should only use a medium grind to avoid the over-extraction. However, grind to your equipment’s recommendations.
5. Use two level tablespoons of coffee per cup. If you are making more than 10-cups of coffee you should use the strength meter on its highest position possible to allow more water to penetrate the grounds evenly.
6. Use unbleached coffee filters or ensure your permanent filter is free from all coffee sludge. When it comes to coffee, cleanliness is next to Godliness.
7. Stir the pot. Once the coffee is brewed, stir the pot to infuse the taste.

At bare minimum, these steps should always be used when making coffee. Think about the farmer’s in the field, if you skip a step are you doing their hard work justice? On a selfish note, missing one of those steps will affect the taste of your coffee, even slightly. Other things to make a great cup of coffee are:

1. Always ensure your equipment is clean. Old coffee sludge can really change the taste of coffee. Polident can clean your equipment to almost new.
2. NEVER reuse coffee grinds.
3. NEVER grind beans just taken out of the freezer. Let them thaw first.
4. Always store coffee in air-tight containers away from direct sunlight.
5. NEVER leave the coffee on a heater for longer than ½ an hour. It gets a burnt taste and smell.
6. Always warm your cup and never reheat coffee.

The best coffee starts with fresh beans, clean equipment and clean water. Adhering to at least those three guidelines will give you great tasting coffee. Everything else is just gravy.

Drop these terms at your next dinner party or social outing! They are guaranteed to impress.

Flavour is the most important term, encompassing aroma, acidity and body. It is used to describe the overall impression you get when you take that first sip. The term is also used to individualise characteristics such as ‘chocolaty’, ‘caramel’, ’smoky’, or ’spicy’. Some coffees have a very distinctive flavour, as in a chocolaty Ethiopian, or a nutty, caramely Nicaraguan. Sumatran has a rich, spicy flavour. Mellow coffees, such as Brazil have little acidity and smooth, well-rounded body.

Aroma is your first impression of coffee, and it signals its taste. Your sense of smell allows you to differentiate between thousands of distinct aromas. Your sense of taste is capable of distinguishing only four basic sensations. The aroma of a coffee is responsible for its popularity and allure.

Acidity should not be confused with sour, bitter or PH level. It is used to describe the sharp, snappy, bright flavour of high-grown Arabica coffees. Much acidity, as in Ethiopian Mocha coffee, is described as a winey taste. Coffee from India or Papua New Guinea, may be sweet. Body is the sensation of consistency, texture and fullness created by coffee. It can be compared to the difference in ‘mouth-feel’ that red wine has over white wine.

Some coffees feel heavier in the mouth. Coffee from Indonesia, especially Sumatra, is very heavy and has much body. Ethiopian Mocha has the least body. Brazilian coffee is in the middle. With light-bodied coffees, the flavour is so delicate that milk should not be added. If you prefer milk with your coffee you should choose a medium to heavy-bodied coffee. Buttery is a pleasant term most commonly associated with espresso. It is used to describe the buttery feel created in the mouth by the oils and fats transferred from the beans to the brew. The fat content of the bean is crucial for the formation of the ‘crema’ or froth that contains the aroma of a good espresso.

Bitter, burnt and scorched are unfortunate attributes. Bitter and burnt are flavour characteristics related to the roasting process. Bitterness is a taste found in dark-roasted coffees. The darker the roast, the greater the bitterness. Bitterness can also be experienced if the coffee grinds are over-extracted. This can happen if the grind is too fine, not enough coffee is used, or too much coffee is brewed from the grinds. Burnt is obviously a most undesirable flavour. Scorched flavours are caused by the water temperature of the espresso machine being too hot. A Blend is a combination of two or more single origin coffees. It offers the roaster the opportunity to explore flavour potential not possible with a single origin coffee. Many roasters believe blends are necessary in order to provide all the elements essential for a great espresso.

Central American coffees have a lot of snap and acidity. Sumatran coffee adds body and richness. Papua New Guinean coffee adds sweetness. Flavour and aroma, which is distinctive, comes with Indonesian and Colombian coffees. The rich, winey, almost chocolaty flavour comes from Ethiopian Mochan and Kenyan coffees.

Research from the National Coffee Association (NCA) indicates that more than 100-million cups of coffee are brewed each day in homes and offices across America. In fact, coffee is second only to oil as one of the most actively traded commodities in the world. When you consider the resources it takes to get coffee from the plant to your mug, it makes sense that – just as automobiles are "going green" – there’s room for eco-friendly improvements when it comes to coffee.

Keurig, a wholly-owned subsidiary of Green Mountain Coffee Roasters, Inc., is one of the companies working to provide socially- and environmentally-conscious coffee options. This is great news since about 6% of all coffee brewed in offices in the U.S. is brewed using Keurig coffee makers! If you’re one of these millions of people, here are some quick and easy ways you can help our planet:

Help Farmers

Make a difference in the lives of farmers around the world by purchasing Fair Trade Certified(TM) organic Keurig K-Cup coffees. All too often coffee prices are set by intermediaries who lower the price per pound of coffee paid to farmers then raise the price per pound for sellers. Under Fair Trade, the middleman is cut out, and farmers receive a fixed minimum price per pound. This means that farmers can count on earning a set minimum price per pound of coffee produced. Buyers of Fair Trade certified coffee help these coffee growers utilize better growing practices, and earn enough money to sustain their families and way of life.

Reduce Waste

Instead of using a new Keurig K-Cup each time you want a cup of coffee, switch to "My K-Cup" Reusable Filters. Reusable filters reduce waste as you can fill, brew, rinse and reuse the filter over and over. The Keurig single-cup filter allows for more personal customization as you choose the type of coffee, the quantity and the grind. Since there is no paper filter or K-Cup to throw away, waste is minimal. When you’re done, simply hand-rinse your reusable filter or pop it into the dishwasher.

Support a Worthy Cause

Green Mountain Coffee Roasters offers Keurig K-Cup(R) Portion Packs from Newman’s Own(R) Organics. Not only are these coffees Fair Trade Certified(TM), a portion of the proceeds go toward funding both companies’ shared philanthropic goals. In fact, Paul Newman donates 100% of his after-tax proceeds to charitable causes!

When you purchase any of Newman’s Own(R) Organics, the proceeds support Coffee Kids(TM) in its mission to help coffee-growing families in Oaxaca, Mexico. The non-profit organization works to improve the quality of people’s lives by building more sustainable communities through an innovative agricultural program.

There are currently seven selections in Newman’s Own(R) Organics line of Fair Trade Certified(TM) organic coffees: Newman’s Special Blend, Newman’s French Roast, Newman’s Special Decaf, Café Almond Biscotti, Nell’s Breakfast Blend, Colombian Especial, and Vanilla Caramel. These coffees do some good while tasting great!

It’s clear that the path to making a positive change in the world starts with small changes in your everyday life. You too can make a difference, one cup of coffee at a time.

For the coffee or tea enthusiasts who are sick of the messy clean-up and tired of waiting for their coffee to brew at home or in the office, the Melitta One:One, may be the perfect solution.

What is the Melitta One:One?

The Melitta One:One java pod coffee maker is a single cup coffee maker that brews fresh, delicious coffee in under a minute. They are designed for use with Melitta coffee pods, which are individually packaged portions of freshly ground gourmet coffee or tea. The pod-filter design guarantees perfectly sized servings every time with no mess and no clean up.

If pod coffee brewing appeals to your tastebuds, but seems a bit foreign to you, here’s a tutorial to help you get started:

What do I need?

Not a whole heck of a lot! Obviously, you’ll need to purchase a Melitta pod brewer, which costs approximately $49.99 and can brew two sizes – the 5 oz. bold European-style coffee or the 8oz. traditional American style. The beauty of this pod brewer is that there is no measuring or mess involved. Once you fill up the 28-ounce metered tank with water, you can make up to 5 consecutive servings without refilling. The only other thing you will need to get started is a supply of coffee or tea pods, whichever your preference and, of course, an electrical outlet to plug the brewer in!

What can I brew?

The Melitta Coffee Pod brews just about anything, including light coffees like the Melitta One: Breakfast Blend; medium coffees like the Melitta One: Love at First Sip Pods; or dark coffees like the Melitta One: Buzzworthy Pods. The Pod also brews speciality flavored coffees like Crème Brulee, Pumpkin Spice or Southern Pecan. And for those coffee connoisseurs who love the taste, but hate the caffeine, you can always find decaf coffee pods such as the Melitta One: Skip the Buzz Pods.

Tea drinkers will also be pleased to know that they can enjoy their tea pod-style as well. Melitta One makes a variety of tea pod flavors such as green, raspberry and chai tea.

Coffee drinkers can even get a bit creative and enjoy their favorite brands of store-bought coffee by making their own coffee pods. Simply pour a few scoops of your favorite coffee into a small drip-style filter, fold over the edges and press the pod folds firmly with a vitamin jar, for example, and you can enjoy your very own homemade coffee pods.

Brewing How-To

Once you have your favorite Melitta coffee pod or homemade pod in hand, here’s a step-by-step guide on how to get brewing:

1. Fill the water tank with water up to the "MAX" line. A full tank will yield up to 24-oz of coffee or tea, which is approximately three 8 oz. mugs.
2. Press the power light/indicator button. The indicator light will flash while the water heats up and heating will take approximately 1 – ½ minutes.
3. Open the lid.
4. Assemble the drip spout to the pod chamber.
5. Place the drip spout assembly inside the One:One.

Clean Up Is a Snap!

One of the great benefits to using a coffee pod like is that there is little cleanup and maintenance. Each of the pods can be used approximately two times, then discard. The water tank should be refreshed every day for best results and the drip spout assembly rinsed and thoroughly cleaned every few days.

It’s a good idea to keep coffee pods in a cool, dry place away from direct light. Storing them in an airtight container may yield ultimate freshness.

Melitta coffee pods should be kept in a cool, dry place away from direct light. To lock in freshness, always store coffee pods in an airtight container. The coffee pods provide easy and quick solutions for those coffee and tea lovers who are on the go. They are simple to use and maintain – and in this day and age of hustle and bustle – are a real time saver.

• 3 eggs
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/4 cup instant coffee crystals
• 1/4 cup heavy cream
• 1 cup chopped walnuts (optional)

METHOD

Preheat oven to 325 °F.

Lightly grease 9×13 inch pan. In a mixing bowl, beat the eggs until light colored and thick. Add sugar, beating until glossy and thick. Add vanilla and butter, beating to combine.

Stir in flour and salt. Scrape the beater and bowl, and stir to incorporate. Set aside 1 1/2 cups of batter.

Stir together the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into the pan. Spoon the reserved batter over and then run a knife through the two batters to marble them.

Sprinkle with nuts. Bake for 20 to 25 minutes in preheated 325 °F oven , or until the center is set. Cool and cut into bars.

A Sicilian classic, coffee granita is wonderful served in a fresh brioche for breakfast on a hot day, or as an after-dinner refreshment in small elegant glasses.  Pamela Sheldon-Johns

• 4 cups hot freshly brewed espresso or strong coffee
• 1/2 cup sugar

Method

In a medium bowl combine the espresso and sugar, stirring to dissolve the sugar.  Set aside to cool.  Pour into a 9-inch round or square baking dish.  Freeze until the mixture becomes slushy around edges, about 30 minutes.  Stir to break up the ice crystals.  Continue freezing, stirring the mixture every 20 minutes, until it is slushy, about 1 hour.

Makes 1 quart, serves 4

• 2 cups freshly brewed coffee
• 1/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
• 2 tablespoons Irish Whiskey
• 1/4 cup basic whipped cream
• 4 teaspoons crème de menthe

METHOD

Preheat the oven to 250°F and place a small mixing bowl inside to warm, about 5 minutes. In the warmed bowl combine the hot coffee, ground chocolate, and Irish whiskey. Stir until well blended. Pour into tempered glass mugs and top each with 1 tablespoon of the whipped cream. Drizzle the crème de menthe over the whipped cream and serve immediately.

Makes 2 servings

• 1 cup whole wheat flour
• 2 cups quick-cooking oats
• 1/2 cup firmly packed brown sugar
• 2 tablespoons salt
• 4 tablespoons butter
• 4 cups boiling water
• 2 (1/4-ounce ) packages active dry yeast
• 1 cup warm water
• 9 to 10 cups bread flour

METHOD

In a large bowl, mix together the flour, oats, brown sugar, salt, and butter. Pour the boiling water over the top and mix. Let cool to lukewarm. Dissolve the yeast in the warm water and add to the oat mixture. Add enough bread flour to make an elastic dough and knead thoroughly until smooth. Place the dough in a large greased bowl and turn once so it’s greased lightly on top. Cover with a loose piece of cheesecloth or plastic wrap and set in a warm, draft-free place to rise until double (about 2 hours).

Punch the dough down, then re-cover and let rise again until nearly double (about 90 minutes). Divide the dough evenly into 4 balls and shape into loaves. Place each loaf in a greased loaf pan, cover, and set in a warm, draft-free place to rise again until nearly double (about 90 minutes). Bake in a 350°F oven for 30 minutes, until the loaves are nicely browned and sound hollow when tapped.

Makes: 4 loaves

African coffee beans are described as the “red wine” of coffees.

• 2 ounces whole Kenyan coffee beans
• 3 1/2 tablespoons cream
• 1 teaspoon freshly ground cardamom
• 3 tablespoons unsalted butter
• 9 ounces Valrhona Palmira Chocolate, finely chopped
• 12 ounces 2 % milk
• Whipped cream, for garnish
• Ground cardamom, for garnish

Method

To make the coffee infusion, combine the whole coffee beans and cream in a medium saucepan over medium-low heat.  Bring to a simmer.  Add the ground cardamom and remove from heat.  Let steep approximately 2 hours until the cream has fully absorbed the coffee and cardamom flavors.  Return to the heat and bring to a boil.  Add the butter and stir to combine.  Place chocolate in a stainless steel bowl and pour the cream mixture through a strainer directly onto the chocolate.  Let sit for one minute and then stir until combined and completely smooth.

To make the hot chocolate, bring the milk to a boil in a medium saucepan over medium-high heat.  Pour 2 ounces hot milk over 2 ounces of the coffee infusion for each serving.  Stir each until smooth.  Serve with whipped cream and a sprinkle of ground cardamom.

Makes 6 servings

There are popular misconceptions on the way roasted coffee should be stored and maintained. The enemies of roasted coffee are moisture, air, light, and heat. Storing your coffee away from them will keep it fresher longer. Therefore, an airtight container stored in a cool, dry, dark place is the best environment for your coffee.

Freezing Coffee – Not as Good as an Iced Mocha

Some people store their coffee in the freezer thinking it is going to keep the coffee fresh. Here are a couple of reasons why storing coffee in your freezer is a bad idea:

• Coffee is porous. This is a good thing for fans of flavored coffee as the beans absorb the coffee flavoring syrups and oils that are used to make flavored coffee. However, if given the chance, coffee can also absorb other things like the flavor of seafood or the moisture that your freezer produces. This moisture will in turn deteriorate the coffee and even make it taste like, well… like a freezer.
• When coffee is roasted, the beans release their oils and essences to give the coffee its distinct flavor. You’ll notice these oils are more prominent on dark-roasted coffee and espresso. When you break down these oils by freezing, you are removing the flavor.

Think about it…. if coffee tasted better and fresher from the freezer, then you would buy it in the frozen food section, your local coffee shop might look more like an ice cream parlor, and our power bills would be through roof trying to maintain a meat-locker the size of a warehouse.

When to Freeze Coffee

How long does coffee stay fresh? A good rule to use is two weeks. Now, if you happen to have found a great price on bulk coffee, and you don’t plan on using it within two weeks, the freezer can be an acceptable one-time shot. What this means is that once you take it out of the freezer, it should never go back in. The constant changes in temperature will wreak havoc on your coffee.  The frozen moisture on your coffee will melt and be absorbed into the bean. When you put it back into the freezer, you are repeating the process.

The goal in freezing coffee is to keep it away from moisture. If you have a five-pound bag of coffee to store, divide it up into weekly portions. Wrap those portions up using sealable freezer bags and plastic wrap. I’ve even read you should go so far as to suck out the excess air from the freezer bag using a straw!

Remove the weekly portion when you need it, and store it in an air-tight container in a dry place like your pantry. Do not put it back into the freezer!

When to Refrigerate Coffee

Never, unless you are conducting a science experiment on how long it takes to ruin perfectly good coffee. The fridge is one of the absolute worst places to put coffee.

Buy whole beans and keep them whole as long as you can.

Would you cut a cake into pieces the day before you plan to serve it? Would you buy it pre-sliced? Of course not!  The pieces would quickly  become stale and the frosting would start to dry out. The same goes for coffee. Grinding the coffee breaks up the beans and their oils, exposes the beans to air,  and makes the coffee go stale a lot faster, no matter how you store it.  This holds especially true for flavored coffees!

For the best tasting coffee, buy your beans whole and store them in a sealed container in a dark place. Grind right before serving.

Vacuum-sealed coffee

Vacuum-sealed coffee does not equal fresh coffee. When coffee is roasted, it releases carbon dioxide and continues to release it for days afterward.  Fresh-roasted coffee can be packaged in valve-sealed bags to allow the gasses to escape and will taste best about 48 hours after roasting. To be vacuum sealed, the coffee has to first release all its CO² or it will burst the bag. The vacuum bag will indeed help preserve coffee longer while it ships and maybe sits on a store shelf, but before it shipped it had to sit around for a while before it was “sealed for freshness.”  Vacuum sealing is best for pre-ground coffee, which we already know is not going to taste as good as fresh-ground coffee.

A quick review for serving the best coffee:

1. Buy whole beans directly from a coffee roaster if possible.
2. Look for valve-sealed bags, not vacuum-sealed.
3. Store your coffee beans in a sealed container in a dark place.
4. Grind your beans just before brewing.
5. Enjoy!