Category Archives: Food and Drink

Crew Review: CamelBak Forge Travel Mugs

CamelBak Forge Travel MugAhh, the great outdoors. There truly isn’t anything better than that first breath of fresh air before embarking on an outdoor adventure. Or is there? The answer of course is yes, yes there is something better (and it involves coffee!)

That’s right, we are talking about travel mugs today! And more specifically, the CamelBak Forge travel mugs. We are quite fond of this mug. Sure it works great for commuting to work in the morning. But we think it is even more fitting when “forging” a trail, hot coffee in hand. And speaking of hot coffee, the CamelBak Forge travel mug does an excellent job at keeping your coffee hot! The double wall, stainless steel body keeps your hot coffee hot (or your cold, cold brew…well, cold).

Be sure to watch our Crew Review below to see the results of our temperature test! (Spoiler alert: it does an superb job!)

One of the best features on this travel mug is the self sealing lid. Say goodbye to accidental spills! The lid also comes apart for easy cleaning in all the nooks and crannies. The CamelBak Forge Travel mug comes in two color schemes. Solid black or stainless steel and blue!

Check out our Crew Review video below for the full scoop!

 

Brewin’ With Brandi: Hearty Vegetarian Coffee Chili

Brandi is back with a brand new recipe! And a super tasty one at that!

We all get busy during the week, and this is a great dinner recipe that is easy to put together and all ready for you when you get home from a long day at work! Plus, there is coffee in it. What more can you ask for!

Watch this Brewin’ With Brandi below to see how to make your very own Hearty Vegetarian Coffee Chili! Be sure to subscribe to our YouTube channel as well!

Ingredients:

  • 3/4 cup bulgur wheat
  • 1 medium yellow onion
  • 2 cups sliced mushrooms
  • 1/2 cup red bell pepper
  • 2 cloves garlic
  • 1 cup vegetable broth
  • 1 cup strong coffee
  • 1 14 oz. can diced tomatoes
  • 1 14 oz. can kidney beans
  • 1 14 oz. can pinto beans
  • 2 tablespoons brown sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red cayenne pepper
  • 1 Bay leaf
  • Salt and Pepper to taste

Toppings:

  • Sour Cream
  • Cilantro
  • Spring Onions
  • Cheddar Cheese

Directions: 

First, pour boiling water over the bulgar and allow it to soak for 15 minutes before straining.

While the bulgar is soaking, prep your vegetables. How finely you dice your vegetables depends on how chunky you like your chili. Feel free to experiment!

Drain and rinse your beans before adding all the ingredients to your slow cooker and stir to combine. Cook on low for 8 hours or high for 4 hours. Season with salt and pepper again before serving.

Top with your choice of toppings! And enjoy!

 

Brewin’ With Brandi: Chocolate Espresso Waffles

Chocolate espresso waffles, need I say more?

This time on Brewin’ With Brandi, Brandi and Leslie whip up a batch and top it off with more chocolate chips and espresso syrup. Is it breakfast or dessert? That is really up to you to decide!

Watch the video recipe below and be sure to subscribe to our YouTube channel for all things coffee!

 Ingredients For About 5 Waffles:

  • 1 1/2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teasponns baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup milk
  • 2 shots espresso
  • 1/2 cup packed brown sugar
  • 3 tablespoons light olive oil
  • 3 egg whites
  • 1/8 teaspoon salt
  • 2 tablespoons chocolate chips

Ingredients For Espresso Syrup:

  • 1 cup brewed espresso (about 8 shots)
  • 1 cup sugar

Process:

To make the espresso syrup: Combine the espresso and sugar in a pan over medium heat. Stir consistently for 10-15 minutes or until the mixture is thick like a syrup.

To make the waffles: Mix together the flour, cocoa powder, baking powder and baking soda in a large bowl. Add the milk, sugar, espresso, and oil. Blend until well mixed.

Preheat a waffle iron. While the waffle iron is preheating beat the egg whites and salt with an electric mixed until the form soft peaks. Fold the egg whites into the batter until mixture is just combined.

Spray the waffle iron with cooking spray and add enough batter to cover the waffle iron, about 1 cup of batter. Cook 3 to 4 minutes or until cooked through. Top with chocolate chips and espresso syrup and enjoy!

 

Carbonating Cold Brew?

Carbonating Cold BrewRecently, we tried some of this nitro cold brew that everyone is talking about. And it was pretty tasty. But it also got us thinking, how can we do this at home? We have the cold brew, but how can we get the illusive carbonation? Well, as it turns out carbonating cold brew isn’t much of a hassle when you Ask Gail.

Gail offered to put her Soda Stream on the line. So we brewed up some cold brew with our Toddy and put our experiment in motion!

Watch the video below to see the results! It turned out better than expected!

 

Brewin’ with Brandi: Chicken and Egg Easter Milkshake

Easter is right around the corner. And that means Easter candy! And what a better way to eat said candy than with more sugar! Yes we are talking about an Easter milkshake made with some of our favorite Easter candies.

Cadbury Creme Egg? Check. Marshmallow Peep? Check.  Ice-cream? Check and check! While the name might scare you away at first, this is certainly a delicious treat (especially when paired with an afternoon nap!).

Watch the video below to see Brandi and Sarah whip up a milkshake that everyone can enjoy this Easter.

Ingredients For 1 Milkshake:

  • 5 scoops Vanilla Ice Cream
  • 1/2 cup Whole Milk
  • 1 Peep
  • 1 Cadbury Creme Egg
  • 1/2 ounce Monin Toasted Marshmallow Syrup
  • 1 cup ice

For The Topping:

  • Whipped Cream
  • 1 Peep
  • 1 Cadbury Creme Egg

Directions:

Blend all the ingredients together and enjoy! (Yes it is that easy!)

 

Brewin’ With Brandi : Irish Whiskey Float

Happy St. Patrick’s Day everybody!Irish Whiskey Float

We here at Seattle Coffee Gear are all wearing our obligatory green and drinking our whiskey laced espresso beverages. Are you green with envy yet? Ok, maybe we aren’t drinking just yet but Brandi has a recipe for you if you feel so inclined. It’s sweet, creamy, and infused with the happy juice.

The Irish Whiskey Float is a great way to end a meal this St. Patricks Day. What is not to love in a drink that combines vanilla ice cream, espresso and whiskey? Watch the video below as Brandi and Leslie whip up a couple adult beverages. The recipe is listed below as well. It makes 1 drink so duplicate as many times as need :) Oh, and if you liked this recipe check out some of Brandi’s past videos here.

 

Irish Whiskey Float

Ingredients:

  • 2 scoops Vanilla Bean Ice Cream
  • Double shot of Espresso
  • 1 ounce Irish Whiskey

Instructions:

Start by brewing your favorite espresso. Set shots aside to cool slightly.

Add two scoops of vanilla ice cream to your glass.

Add the espresso and Irish Whiskey to the glass. And enjoy (responsibly)!

Crew Review: Rip van Wafels

Rip van WafelsIt’s coffee break time and I’m feeling a bit hungry. I could either eat yet another donut or I could open up a Rip van Wafel. What’s a Rip van Wafel you ask? Well it’s only the tastiest thing you can eat during your coffee break that will also start some chatter around the proverbial water cooler. This tasty item is both an experience and a snack.

It all starts with a piping hot cup of coffee. Before you even attempt a sip you place one of these Rip van Wafels on top of your cup, which is conveniently the perfect size and shape for your standard coffee cup. As your coffee cools down to a temperature that won’t burn your tongue the Rip van Wafel is getting all soft and gooey. Slowly you will see the middle of the Wafel sag, and that is when you know it’s ready to enjoy.

The texture is one of the better things in life. Soft and chewy. The flavor has notes of cinnamon and caramel, the perfect accompaniment for a cup of joe (as I am sure you know). Check out the video below and be sure to head over to our YouTube channel for more product reviews and general coffee goodness!

Brewin’ with Brandi: Twilight Dark Chocolate Truffles

Around these parts, we can’t just settle for truffles. They need to be dark Velton Twilight Coffeechocolate truffles. But are those good enough? Nope. They also need coffee. Not any kind of coffee, though. It needs to be Velton’s Twilight coffee. Wow, we’re picky!

The result of all this pickiness, however, are some amazingly delicious food items. So, without further ado, we present to you Twilight Dark Chocolate Truffles!

 

Ingredients

  • 1 cup heavy whipping cream
  • 2 tbsp butter
  • 2 tbsp ground Velton’s Twilight coffee
  • 4 oz baker’s chocolate
  • 2 3/4 cup semi-sweet chocolate chips

Directions

  • Add all ingredients to a sauce pan and heat over medium until all ingredients are melted (about 10 minutes), stirring constantly.
  • When all ingredients are melted and the mixture is smooth, pour into a glass bowl and refrigerate for one hour or until it is a firm consistency.
  • Remove the bowl from the refrigerator and scoop the mixture onto wax paper or into treat cups by the tablespoon. Hint: A cookie scoop is great for this!
  • Serve immediately or refrigerate until ready to serve.

(Not So Scientific) Experiment: Brewing Tea in a Pressurized Portafilter

You may remember that not so long ago we posted a blog about brewing tea on your espresso machine. Wha?! Yep, true story. At the time, we had a lot of fun with it and found that we could pressurized_teasuccessfully pull a whole cup of tea through a pressurized portafilter. There was even a layer of tea crema. So crazy and so cool.

Around SCG, we’re always looking for different ways to use the equipment we already have. So this was pretty exciting to us, especially given that there are cafes specifically dedicated to this type of tea experience…and now we could do it ourselves!

If you’re more into videos than text-based articles, we’ve created one specifically to walk you through the process of “dialing in” your cup of espresso machine-prepped tea. Now we’re off to daydream about the possibilities of tea lattes. Let’s say it together now: Yummmm!

Brew Tips: How to Make a Macchiato

Sarah and Dori are back (at the same bat time on the same bat channel) and ready to share their cafe macchiatobrew tips with you! Up this time is the macchiato, but not the one drenched in caramel that you are accustomed to seeing in a big chain coffee shop. While, admittedly, those are delicious, this is an old fashioned foamed milk and espresso type o’ macchiato.

Composed of two parts espresso to one part foamed milk. And by “foamed milk” we really mean either the foam off the top of the milk or really, really well frothed milk. So milky coffee lovers may want to look at a cappuccino to get their espresso beverage fix!

How to Make a Macchiato

1)   Clear the extra water out of the steam wand.

2)   Follow our steps for frothing milk for a cappuccino (yes, even though you are making a macchiato) when preparing your milk.

3)   As you froth your milk, keep in mind that you should be expanding it quite a bit and incorporating in as much air as you can. Remember: We’re looking for that milk foam!

4)   Clean up that steam wand while you pull your espresso shot.

5)   Give your frothing pitcher a firm tap against the counter and swirl to incorporate the foam into the milk.

6)   For a macchiato with very foamed milk, pour the milk directly on top of the espresso shot. For a macchiato with a dollop of foam, let the milk sit for a minute to let it separate from the foam (or don’t tap and swirl initially) and then spoon a few tablespoons onto the espresso shot.

You can be as pro as Sarah and Dori, too. Just watch the video below and then follow the foolproof steps to macchiato mania!