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@letshaveanothercupofcoffee-blog
A Necklace After My Own Heart or Shall I Say, Mug?!
A friend found this and pointed it out to me and I couldn't find it's uniqueness and dark fabulous coffee goodness more spectacular. To grace your neck with one your self, check out these coffee lovin' folks at Etsy
http://www.etsy.com/listing/60972518/coffee-mug-and-bean-necklace-on-18-chain
Coffee Break - Yes Please!
In reading an article about social time on the internet while at work, recently - which by the way is more productive than you would think - they happily referenced the importance and history of the "coffee break" and I couldn't be happier .....
..."This may sound like a solution straight out of Oscar Wilde, who said, “The only way to get rid of temptation is to yield to it.” But it’s actually a logical evolution of one of the great inventions of the twentieth century: the coffee break. In the nineteenth century, letting wage-earners stand around drinking coffee would have seemed preposterous. But, in the early nineteen-hundreds, a Buffalo company introduced the idea of short breaks in the workday, and by mid-century it had become a hallowed office custom. The basic insight—that giving people some respite from difficult tasks, along with the chance to let their minds wander, will make them more productive—remains true. Sometimes, it turns out, you have to take your eye off the ball in order to hit it. ♦"
To read the full article ...
http://www.newyorker.com/talk/financial/2011/04/11/110411ta_talk_surowiecki
A SNOB'S GUIDE
The Ultimate NYC Coffee Glossary, a Decoder for Beginners
Wednesday, April 13, 2011, by Eater Staff
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New Yorkers are snobby about a lot of things—what they wear, what they read, what they listen to, and most importantly what they eat and drink. Please see the coffee snob, the pizza snob, the cocktail snob, the sushi snob. And here now, for the people who don't know what the hell they're talking about, some primers. Welcome to A Snob's Guide.
Guess what New York: there's finally great coffee in this city, and it's getting better every day. If you don't want to look like a dope around your espresso-snob friends, here's a handy guide to everything you need to know about New York coffee, in glossary form.
Abraco: A touch of European cool in the East Village. Great espresso, even better baked goods.
Blue Bottle Coffee: Heavy on gadgets (pour over-bar, Japanese slow drip machine), eco-chic, Danny Meyer-approved. Hot baristas, plenty of merch, no place to sit.
Cafe Grumpy: One of the biggest bean selections in NYC, laptop-friendly, with their own Greenpoint roastery. Known to play "Sex Farm" by Spinal Tap at 11AM on Sunday.
Chemex: De rigueur for coffee and design enthusiasts. Mia Farrow had one in Rosemary's Baby.
The Clover Machine: Once the cult darling of Williamsburg, this brewing method got 'Bucked, big time.
Cold Brew: More chocolatey, more caffeinated, more expensive than traditionally brewed iced coffee. Definitely the way to go.
Cupping: Just like a wine tasting, but with coffee and slightly more pretentious. Get used to it.
Duane Sorenson: The coffee messiah of Portland, OR. Owner of Stumptown, doer of drugs. Preaching to the choir at The Ace Hotel, Cafe Pedlar, and a cafe near you.
French Press: The most annoying way to be served coffee at a restaurant.
Gimme! Coffee: Ithaca-born coffee shop finds friends in Williamsburg, makes money, gets another place in Nolita. You know how it goes.
Gallery: Various Brewing Methods Around Town: click on each photo for more info
Pour-over at Blue Bottle. (photo)
Gorilla Coffee: The staff walked out of this Park Slope cafe and told the press about how the owners were jerks. Management sued the Times; the paper filed a motion to dismiss the case.
Intelligentsia: An elegant alternative to Stumptown. Their beans are used in some of the better cafes and restaurants of New York City.
Joe: With six locations and counting, the most successful independent coffee chain in NYC, and for good reason.
La Marzocco: An espresso machine that costs more than your first car.
Ninth St. Espresso: The East Village's favorite espresso, in Chelsea too.
Oliver Strand: New York's #1 coffee dork.
Pour-Over Method: As simple as it sounds. Brings out hard-to-find flavors, uses pricey, minimalist gear.
Siphon: How Bill Nye the Science Guy would brew coffee. Available at Eleven Madison Park, tableside. A treat for the whole family!
Single Origin: Coffee from one farm. I.E., not a blend.
The Slayer: An $18,000 espresso machine. Only for the trust-fund barista who has everything. (So, for no one.)
Starbucks: A place to use the bathroom and the internet.
Stumptown Coffee Roasters: A Portland coffee company with lots of cred, some of it deserved.
"Sweet And Light": Can only be ordered at a deli. Using this term at any serious coffee place is grounds for ridicule.
Third Rail: Serves the finest coffee in NYU Zone.
Third Wave: Making coffee culture more like wine culture, with wealthier producers and snobbier consumers. Everyone's a winner.
Gallery of Popular Coffee Drinks: click on each photo to find out what's in each drink.
Latte: Espresso, with velvety steamed milk, thinner than a cappuccino. (Photo) —Greg Morabito and Amy Sather with research from Mary Iampietro. * A special thanks to one of my favorite New Yorkers for sharing this
This was shared with me by a friend. I don't hold the same opinion but it's an interesting, shall I say, "cute" article, none the less....
Chicago Tribune
Declaration of independence
March 30, 2011|By Allen R. Sanderson
My fellow Americans,
For too long, the United States of America has been at the mercy of foreign interests — and nations in faraway lands that are often at odds with our core values — when it comes to the production of perhaps the vital resource that drives our economy. We remain far too dependent on this imported commodity that could, in the time of emergency or international political crisis, be denied to us and thus cripple our productivity and reduce us to quivering masses of migraines in a matter of hours. The time for change is now.
I speak, of course, of our complete dependence on coffee that we are importing mainly from Brazil and Colombia. It's time to wean ourselves from this harmful addiction. My "Coffee Independence" proposal is the key first step.
We may constitute only 5 percent of the world's population, but we consume fully a third of the planet's coffee. This nation runs off coffee, most all of it from a sketchy continent. Should we be cut off by one of these sources, for our caffeine fix we'd be forced to drink Coca-Cola for breakfast as well as 10 other times a day.
Our most recent census figures reveal that Detroit lost 25 percent of its population from 2000 to 2010, including those who moved from the city as a result of continuing dismal performances by the Lions and Pistons. And the great state of Michigan as a whole lost population and faces one of the highest unemployment rates in the country.
Thus my administration will propose that we begin immediately to invest in this city and state and turn them into the coffee capital of North America. It will create jobs, jobs, jobs; stimulate economic development; and put Michigan back on the map. After all, it was a beer that made Milwaukee famous, and cows that turned Wisconsin into America's Dairyland. Why not think of Michigan when you think of mocha?
Going without our morning venti half-caf latte and afternoon frappuccino grande will take some time to get used to, of course. As will building the hothouse infrastructure, turning seedlings into hearty trees; and fully implementing our "Cash for Coffee" stimulus program. And until those beans can be picked by American workers who are paid a living wage, have great health care benefits, 40l(k)s and union representation, this will call for shared sacrifice.
To complement this initiative, I will also propose to Congress that we invest in Florida orange juice production, Nicorette gum and California wines, all 100 percent American products. (And we can thus reduce Brazil to a nation known only for its Carnival, bikini waxes and getting suckered into hosting the 2016 Olympic Games.)
Once fully implemented, we will then turn our full attention to growing cocoa in New Hampshire, a state that figures prominently in the 2012 primaries, instead of importing our secondary caffeine and fat additions — chocolate — from the Ivory Coast and Ghana. After that we will move on the idiom — "For all the tea in China" — and have farmers in another early primary state, Iowa, convert some of their corn (aka ethanol) acreage to tea, thus stopping the flow of American dollars to China and India.
And then for the final phase, I am fully prepared to give new meaning to the term "Banana Republic."
mycutecrush:
awwww, cute couple!
edgina:
Sullivan Street Bakery: coffee designed by Hyperakt | Country: United States
tr00nerd:
Low Coffee
Good communication is just as stimulating as black coffee, and just as hard to sleep after. ~Anne Morrow Lindbergh
Iced Coffee Slush
A healthier alternative to those high calorie frapa-whatevers....
Ingredients
3 cups hot, strong brewed coffee
1 1/2 cups sugar
4 cups milk
2 cups half-and-half cream
1 1/2 teaspoons vanilla extract
Directions
In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.
A Little Vanilla For Your Iced Coffee
Ingredients
4 cups fresh brewed coffee
1/2 teaspoon vanilla extract (optional)
1/4 cup white sugar
1/4 cup boiling water
3 cups crushed ice
1/2 cup cream
Directions
Refrigerate coffee until cool, about 30 minutes. Chill four glasses, if desired. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture, to taste.
Coffee Ice Cream Pie
Instructions
things you'll need:
1 1/8 cups chocolate wafer cookies, crushed
1/2 cup unsalted butter, melted
6 tbsp. coffee-flavored liqueur
1 tsp. instant espresso coffee powder
3 oz. semisweet chocolate, chopped
1 tbsp. unsalted butter
1 pint vanilla ice cream, softened
2 tbsp. coffee-flavored liqueur
1 pint chocolate ice cream, softened
2 tbsp. coffee-flavored liqueur
3/4 cup whipped cream, beaten stiff
1
Preheat oven to 325 degrees. In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.
2
In a small saucepan, heat 6 tbsp. of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tbsp. of butter until mixture is melted and smooth. Allow to cool completely. Place vanilla ice cream into mixing bowl with 2 tbsp. of coffee liqueur. Using an electric mixer, blend together on low speed.
3
Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm. Blend together chocolate ice cream and 2 tbsp. liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie.
4
Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie. Layered Enchilada Bake
How to Make Frozen Coffee Cubes for the Perfect Iced Coffee
A tall cool glass of iced coffee is so good on a hot summer day. The only problem is that while the coffee is chilling, the ice is melting diluting the rich coffee flavor so that you end up with brown water as you finish your drink. Here is a great way to keep that coffee richness to the very end in your favorite iced coffee beverage.
Instructions
things you'll need:
brewed double strength coffee
ice cube trays
flavored creamer
1
Brew a pot of double strength coffee. To make it doubly strong use twice as many scoops of coffee as you normally would. Allow the coffee to cool completely.
2
Pour coffee into ice cube trays and freeze. When frozen remove from tray and store in freezer bag. That way the frozen goodness is ready to grab whenever you need a quick coffee time drink.
3
To add extra flavor to your iced coffee: Pour your favorite flavor of creamer into ice cube trays and freeze. Combine the creamer cubes along with the coffee cubes to chill your iced coffee.
4
Easy iced coffee: Fill chilled glass half full of frozen coffee cubes and/or creamer cubes. Fill glass two thirds full of strong cooled coffee. Add half and half and flavored syrup to taste.
As your coffee cubes melt you will have rich coffee taste to the very last sip.
* "Cool Beans" Iced Coffee Cube tray available
http://www.perpetualkid.com/cool-beans-coffee-ice-tray.aspx
for only $7.99
delicious-delights:
Mondrian cake & cafe au lait
brawnaa:
cup face (by teaeff)
