The Crew at Seattle Coffee Gear knows what it feels like to spend hours practicing latte art while family members scratch their heads in confusion at so much spilled milk. Sometimes it feels like a lonely life for the home barista on a mission to master espresso drinks. Who is there to understand your triumphs and tribulations? But you are not alone in your caffeinated quest! In the spirit of coffee camaraderie, we offer insight into how other coffee friends use their coffee gear. If you would like to share the recipe for your signature drink, send us an email!
What do you get when you find a La Pavoni Europiccola 8 and a Rancilio Rocky doserless grinder squirreled away in the kitchenette above a remotely located chainsaw retailer? If you are lucky, and I mean VERY lucky, you will get a ‘BOB-uccino.’ This is the best drink in town and nobody knows it! Here’s the secret recipe revealed:
3.5 ounces fresh milk, steamed to 145-150F degrees
First, you need an Uncle Bob. These are getting harder to come by. I encountered one in the far reaches of Alaska this summer — a crusty old dude on the exterior with a hidden soft spot for a properly prepared cappuccino.
Froth the milk to your desired consistency, tap and swirl the frothing pitcher to decrease bubbles if necessary. Set aside. Extract the espresso shots. These are perfectly timed, perfectly executed manual shots. It takes time, patience and the skill of a master mechanic to consider humidity, roast date and moon phase (or other factors he will make up and explain to you in all seriousness).
Uncle Bob’s preferred glass is not commonly used in the US; it is the Bormioli Rocco Verdi Oslo Cappuccino glass. They are the right size (7.2333 ounces) and proportion for a cappuccino. ‘This allows approximately .321 inches of lip engagement at the rim for full oral satisfaction,’ explains the master.
The flavor is very special because the milk foam is light and airy while the dark rum adds more depth and caramelization than vanilla alone. Remember our family motto, ‘You can’t drink all day if you don’t start in the morning,’ so try a Bob-uccino this weekend!
When we walked into our test kitchen and were greeted by Brandi’s delicious granola recipe, we knew everything was going to be right in the world. Combining a nice selection of nuts, seeds and chocolate covered coffee beans (of course!), this tasty treat is sure to get your morning’s engine revving on all cylinders.
With summer coming rapidly to a close, we wanted to rock a recipe that is both sweet and icy. With a wide array of naughty frozen delights available to you (like this or this), frozen yogurt truly is relatively nutritious — especially if you incorporate fresh strawberries into the mix! Right? Right.
Watch as Brandi demonstrates making this delectable dessert recipe on the Breville Smart Scoop ice cream maker.
2 cups fresh strawberries, hulled & quartered
1/2 cup sugar
2 teaspoons lemon juice
2 cups plain yogurt
Place quartered strawberries in a bowl and mix with 1/3 cup sugar and lemon juice. Gently crush with a fork and let site at room temp for an hour to macerate. After an hour, gently crush with a fork again to desired consistency or blend into a puree.
Combine strawberries, yogurt and sugar and pour into the ice cream bowl. Set ice cream maker to YOGURT setting an churn.
Yes, we’re serious. No, we can’t believe we are, either. We probably shouldn’t let Brandi choose her recipes on her own anymore after she brought this bad boy out to play. Who on earth blends up a slice of chocolate cake and then drinks it?! Probably the same person who blends up a donut.
We apologize in advance for any and all of the havoc this wreaks on your lovely figure, love. Ijole!
4 cups vanilla ice cream
1/2 – 1 cup milk
(1) 8 oz. slice of chocolate cake
2 shots of espresso
In a blender, puree the ice cream and the milk together. Add the cake and the espresso shot, continuing to blend and adding more milk (as needed) to get the right consistency. Serve with a straw and spoon in a pint glass, preferably away from any reflective surfaces.
If you find yourself with a few ‘vintage’ bananas, you have one of two choices: Whip up a delicious banana licuado or whip up a delicious banana bread. If you have several over-ripe bananas at your disposal, we highly recommend that you whip up both, but if not — and you’re all smoothied out — Brandi’s espresso-infused take on a classic is the best thing you can do for yourself today.
Armed with a slightly altered version of her Grandmother’s recipe, watch Brandi craft us a loaf of this ultra-moist recipe.
3 very ripe bananas
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 shots of espresso (room temperature)
1 1/2 cups of flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
pinch of salt
Grease a bread / loaf pan and preheat the oven to 300F.
Beat the bananas until they are mostly liquid; add the eggs and blend.
In a separate bowl, cream the butter and slowly add the sugar; beat until fluffy.
Add the banana mixture, vanilla extract and espresso to the creamed sugar.
Combine flour, baking soda and baking powder, then blend it into the batter.
Transfer batter to greased pan and bake for 1 1/4 hours, or until firm to the touch.
Want to know what’s on our collective mind? Much like the Borg we are single-minded in the pursuit of … coffee! Here’s where we comb the interwebs and report back to you on the the weird and the wonderful coffee-related things we find. After a three-year hiatus, our highly curated and highly subjective links to the coffee blogosphere return with a vengeance.
‘A Coffee Odyssey‘ via The New Yorker: Three famous but very different coffee shops are explored on a pleasant spring day
While the sun keeps playing hide and seek with us here in the Pacific Northwest, we’re pretty sure that the rest of the you are having a hot and summery blast right now! Well, if you’re on this side of the equator, that is.
What better way to beat the heat than with a cool and delectable treat? Check out this super easy gelato recipe, courtesy of Brandi and Breville’s rockin’ Smart Scoop ice cream maker.
Even if you don’t have a gluten allergy, we think that if you can make something without gluten that tastes amazing, why not make it without gluten? Brandi found this delicious recipe and we whipped it up in our new studio kitchen.
1 1/2 cups almond flour
2 tablespoons finely ground coffee
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
pinch of salt
4 tablespoons coconut oil (+ more for greasing the pan)
4 tablespoons maple syrup
1 teaspoon vanilla extract
4 oz dark chocolate
4 tablespoons coconut milk
Preheat the oven to 350F and grease a mini muffin tin well with coconut oil.
Combine all the dry ingredients for the muffins (flour, coffee, baking soda, nutmeg and salt).
Add the wet ingredients (eggs, coconut oil, maple syrup and vanilla extract) and use a mixer to combine everything together until it’s nice and smooth.
Fill the greased muffin tins about 3/4 full; you should have just barely enough to make 24, so scrape that bowl!
Bake for 8 – 9 minutes, test with a toothpick to ensure it comes back clean.
Allow the muffins to cool.
To make the ganache, combine the coconut milk and the chocolate together and melt using either a microwave or a double boiler on the stove. Mix until super smooth.
Top the cooled muffins with the ganache and serve.
You know it’s summer when Brandi is breaking out the barbecue! We’ve had a wonderfully unseasonable warm front here in Seattle, and although we know that nature is teasing us and that we have a few months of rainy gray days until summer shows up for a couple of weeks in late September, we’re pretending it’s going to stick around.
Watch her whip up this delicious steak rub, grill on the ‘cue and then find out what one of SCG’s lovely carnivores thinks of the concoction.
Combine all ingredients together and mix until well incorporated. Thoroughly coat your steaks … you can either throw them right on the grill or let them hang out with the rub on them for awhile if you want a more powerful flavor. Cook to your desired temperature and enjoy!
Brandi’s recipe this week is both delicious and healthy — woah! We know, we know. It’s a rich, smooth and creamy smoothie that features real pumpkin and an espresso shot for a little kick. Watch her blend it up!
You’ll need to begin with frozen pumpkin, so it’s best to put the pumpkin in the freezer the night before you’re going to make your smoothie. Once you’ve completed that, throw all of the ingredients in the blender and blend until smooth! Garnish with crushed cinnamon graham crackers, if desired.