Category Archives: Food and Drink

Hot Blog on Blog Action: Coffee Like Wine

We spend a fair amount of time poking around the ‘net to find interesting information to share with you, gentle reader, and came upon the blog Coffee Like Wine that discusses artisan coffee and wine experiences had by its San Francisco-based writer.

Providing feedback on everything from different bay city cafes to cupping events to the flavors of single origin beans, this blog has a ton of great subjective information from an avid connoisseur. Check it out!

Recipe: Espresso Marinated Flank Steak

This recipe for Espresso Marinated Flank Steak with Plantain Chutney, developed by Juan Montalvo, looks scrumptious and we can’t wait to try it!

Flank Steak
2 pounds flank steak
1 cup espresso
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1/4 cup Worcestershire sauce
6 garlic cloves, minced
2 tbsp. black peppercorn, crushed

Whisk espresso, vinegar, olive oil, honey, Worcestershire sauce, garlic
and peppercorn in bowl. Place flank steak in a resealable plastic bag
and pour marinade into bag. Remove all the air from bag and
refrigerate for minimum 1 hour.

Remove steak from marinade. Place steak on medium high heat grill
and cook for 4-5 minutes per side. Transfer steak to cutting board and
let rest for 5-10 minutes before cutting. Slice thinly across the grain.

Plantain Chutney
3 ripe plantains (they should be yellow with black spots on the outside)
1 medium onion, diced
1 Jalapeno, seeded and minced
2 tbsp. honey
1/2 cup chicken stock
1 tbsp. olive oil

Spray baking dish with cooking spray. Peel plantain and place on
baking dish. Bake in a preheated 375F oven until well browned. Once
cooked, place plantain aside to cool. Cut plantain lengthwise and dice.

Pour olive oil into a medium heat sauce pan. Add onions and cook
until translucent. Add plantain, jalapeno, chicken stock, and honey,
salt and pepper to taste, cook for 5-10 minutes to warm all ingredients
together. Pour over the top of the sliced flank steak.

Makes 6 Servings

Hot Blog on Blog Action: Man Seeking Coffee

Written by a mild caffeine addict whose only qualifications are a passion for coffee and tons of wasted money on experiencing bad coffee, Man Seeking Coffee is a blog for lovers of the bean who are looking for tips, corroboration or debate.

The San Francisco-based writer has even come up with a rating system for beans so that you’ll come to understand his perspective on a truly quantitative level, but also talks about cafes and coffee culture…you know, just to round it out. Enjoy the read!

Ed. Note: The Man Seeking Coffee blog is currently on hiatus. You may want to try A Table in the Corner of the Cafe blog instead.

Put Your Face On It

Don’t care to learn the finer points of steaming milk with microfoam or pouring the latte art favorites of hearts and leaves? Now you don’t have to! Just hack together an 80’s era Kodak inkjet printer and a flatbed scanner, load it up with caramelized sugar and you’re in! At least, that’s what these guys think — hope, actually — and they’ve built a prototype to sell to your neighborhood Sbux.

Just think of all the fun variations you could have with this. Sure, you don’t need a logo on your latte, but if you’re feeling a little bit vain, how about a cameo-style portrait of yourself? Get hardcore with your inner crazy cat lover by imprinting your feline companion’s visage on your latte. Or, if you’re hoping to smooth out some family ties, put your mother-in-law’s smiling face on there as a ‘tribute’. Really, the options just might be endless.

Recipe: Mayan Spice Sundae

Add a little kick to your holiday desserts! We created this sundae because we love the Mayan treat of orange slices coated in cayenne pepper that is found all over the Yucatan peninsula — and if you love a little spice with your sugar, we think you’ll definitely dig this!



Mix the orange, chocolate and cayenne together in a small bowl. Pull a double shot of espresso directly into it and then incorporate all three until well blended. Spoon a little bit of the sauce into the bottom of two serving bowls, put a scoop of ice cream into each of the serving bowls and then drizzle with the sauce. Garnish with orange slices or, if you’re looking for something muy caliente, more cayenne.

Holiday Fund Drive: Lavazza Tierra! & Coffee Kids

We love working with you and we love coffee, so it’s important to us that what we love doing helps others do what they love as well. Sustainability in the coffee industry will keep us all in delicious cups of coffee for years to come, and while we’ve written before about our support of the non-profit organization Coffee Kids, as well as about Lavazza’s Tierra! coffee, we decided to put our money where our mouth is this holiday season and launch a fund drive!

Now through 1/15/09, we’re donating 5% of all sales of Lavazza’s Tierra! coffee to Coffee Kids! Featuring smoky molasses aromas and flavor undertones of floral and bittersweet chocolate, Tierra! is a tasty gift for anyone you love that loves coffee — and, yes, that includes you!

Space Joe

If the inability to enjoy a hot cup of coffee in space has kept you from pursuing your cosmonaut dreams, last week’s invention of the zero-G coffee cup by NASA astronaut Dave Pettit is sure to make you tingle.

Pettit is known for funky space inventions, but when he arrived at the International Space Station, he had one goal in mind: Find a way to enjoy his beloved joe from a cup, rather than a bag & straw. Liquids in space can be a messy proposition, and hot coffee introduces an element of risk as well, but that wasn’t going to stop Pettit from devising a method of enjoying his java from a cup.

Using a piece of his mission book, he formed a vessel with a tear-drop shape that is closed at one end. The surface tension within the cup keeps the coffee inside instead of floating about the station. He suggested that his invention could apply to more than just coffee — future space colonists could utilize this kind of cup for celebratory toasts.

So now that the coffee cup question has been answered and you’re back on track to becoming an astronaut, you’d better hit the books — time to learn Russian.

Health Watch: Caffeine & Alertness

You drink it to wake up, to focus more, to get you through the day — heck, even to sober up. But has the effect of caffeine on your central nervous system been overstated? A group of researchers from the National University of Ireland in Galway think so. In fact, they think that the only benefit you see from your caffeine consumption is to further your caffeine consumption.

Through their study, they were unable to find a measurable difference in alertness and cognitive ability in participants, and found that the only difference was the abatement of caffeine withdrawal symptoms regular caffeine consumers felt in the morning after their body had metabolized caffeine overnight.

For at least a month, they gave a participants either a placebo or a caffeine pill equal to one cup of coffee to take three times a day. They then tested their ability to concentrate, resulting in no discernible difference between the control group and the caffeine consumers. They also tested the control group’s reaction to caffeine after having not had the drug in their system for quite some time and were also unable to track a noticeable difference in their level of concentration between their placebo state and caffeinated state.

So if it’s not really waking us up, helping us focus and getting us through our day….why are we drinking it? Well, despite the position that drinking it may essentially be a self-fulfilling prophecy, we’ll keep drinking it for the taste! Yeah, that’s right — for the taste.

Recipe: Espresso Biscuits — Eggless

Here’s a great recipe for anyone who has an egg allergy — or if you’re in the mood for cookies but don’t have any eggs on hand!


  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tablespoon finely ground espresso beans
  • 1/2 lb unsalted butter,at room temperature
  • 3/4 cup confectioners sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350*F with two racks spaced evenly apart. Line two
    baking sheets with parchment paper. Sift together the flour, cocoa and
    ground espresso; set aside.
  2. In a bowl of an electric mixer fitted with the paddle
    attachment,combine the butter, confectioners sugar and vanilla; beat on
    medium speed until creamy, 3-4 minutes. Reduce speed to low, and
    gradually beat the flour mixture into the butter mixture, scraping down
    the sides of the bowl twice.
  3. Roll a heaping tablespoon of dough between the palms of your hands
    to form a ball. Place on prepared baking sheet; repeat with remaining
    dough, spacing cookies 2 inches apart. Place the tines of a fork into
    dough and gently flatten the ball into biscuit shape. Bake biscuits
    until just firm to the touch, 12 to 15 minutes, rotating half way
    through. Transfer to a wire rack to cool.

These are great to serve along with coffee or espresso when you’re entertaining.

(Recipe originally developed by Martha Stewart)

Recipe: Chocolate Espresso Pots du Creme

Whilst poking around for a good Thanksgiving treat, we found a delicious recipe for Chocolate Espresso Pots du Creme at Harvest Eating. You can check out their video on how to make the recipe here.


  • 8 ounces Bittersweet chocolate
  • 6 Egg yolks
  • 3/4 Cups Espresso or dark coffee
  • 1 Cups Organic heavy cream
  • 1/3 Cups Organic heavy cream
  • 2 Tablespoons Sugar


  1. Put oven rack in middle position and preheat oven to 300F.
  2. Put chocolate in a heat proof bowl. Bring cream, milk, espresso
    powder (to taste), and a pinch of salt just to a boil in a small heavy
    saucepan, stirring until espresso powder is dissolved, then pour over
    chocolate, whisking until chocolate is melted and mixture is smooth.
  3. Whisk together yolks, sugar, and a pinch of salt in another bowl,
    then add warm chocolate mixture in a slow stream, whisking constantly.
    Pour custard through a fine-mesh sieve into a 1-quart
  4. Line bottom of a baking pan (large enough to hold ramekins) with a folded
    kitchen towel and arrange ramekins on towel. Poke several holes in a
    large sheet of foil with a skewer. Divide chocolate mixture among
    ramekins, then bake in a hot water bath,(bain marie) pan covered
    tightly with foil, until pots du creme are set around edges but still
    slightly wobbly in centers, 30 to 35 minutes.
  5. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
    (Custards will set as they cool.) Chill, covered, until cold, at least
    3 hours.