Category Archives: Recipes

Crew Review: Rocket Espresso Mazzer Grinder

The Rocket Espresso Mazzer Coffee Grinder is the grinder of our dreams. In case you haven’t been able to tell, we are in love with our Rocket Espresso machines. From build quality to looks, Rocket makes some excellent espresso machines. So you know when they teamed up with Mazzer to created the Rocket Espresso branded Mazzer Mini Electronic Grinder we got a little giddy.Rocket Mazzer Grinder

The Rocker Espresso Mazzer Mini Electronic Grinder Type A is a stepless grinder. It features large 64mm stainless steel flat burrs. This grinder is absolutely on the prosumer side of things. This grinder can do anything from French Press to turkish. However, because it is stepless, it can be very difficult to dial your grinder back in. Sticking with a certain type of preparation is sound advice when using this coffee grinder. You can of course switch from course to fine, just be prepared for a headache in the process!

The hopper that comes with this grinder can hold over a pound of beans, 1.3 pounds to be exact! Because of the size of this hopper, the grinder stands particularly tall–coming in at 18 inches in height. So if you are planning on using this in a kitchen, measure your cabinet height!

Watch our full Crew Review of this commercial style coffee grinder for all the stats and to see it in action! Click here to subscribe to our YouTube channel! 

Latte Art University

Latte Art UniversityCongratulations! On behalf of Seattle Coffee Gear and the faculty of the School Of Coffee Extraction, we are pleased to offer you admission to the Ph.D. program at Latte Art University.

That’s right folks! Gail is going to Latte Art University and you get go along for the ride. We teamed up with Max from Spotted Cow Coffee Company to bring to you a full week of Latte Art training! Max has been a barista with Spotted Cow for quite some time now, even venturing into the Barista Competition Circuit!

In this week long course, Max and Gail will explore everything you need to know in order to produce excellent latte art. (Hint: It begins even before you take the milk out of the refrigerator!)

Max will demonstrate how to produce some of the basic latte art shapes, including the heart and the rosetta! He will also be discussing the best alternative milks out there for latte art, as well as sharing some tips and tricks to producing great latte art on a single boiler machine!

So grab your frothing pitchers and a bag of freshly roasted coffee and practice alongside Gail as she goes through the program here at Latte Art University.

Subscribe to our YouTube channel so you don’t miss a lesson! And as always, thanks for watching!



How To Ice Brew Coffee

Ice BrewIt’s summer. Which means iced coffee of course!

But we think iced coffee should be more than just hot coffee poured over ice. If you have been following our YouTube channel you know that we have been experimenting with different ways to get that coffee we know and love, ice cold.

We have experimented with cold brew, which is amazingly smooth, but takes up to 24 hours to brew! Luckily we found out about this Japanese Cold Brew method, or sometimes referred to as ice brew!

We made some great coffee using this ice brew method. It’s as easy as making a cup of pour over except you substitute half of your brewing water with ice. As a result, you brew concentrated coffee directly onto ice, which instantly cools your coffee–locking in all the flavor. Trust us when we say, you need to try this!

Watch the video below to see Gail demonstrate how to brew using the ice brew method! And don’t forget to subscribe to our YouTube Channel by clicking here. We publish a new video every day of the week, so we are confident there will be something for you ;)





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!


  • 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


  • Sour Cream
  • Cilantro
  • Spring Onions
  • Cheddar Cheese


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


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!


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


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


Ask Gail: How To Make A Latte

How to make a latteYou ask. Gail delivers. Simple as that.

We here at Seattle Coffee Gear get asked all the time by customers, potential customers, family,  friends and even people waiting for us to leave work. Ok maybe not the last one, except that one guy. Anyways…the question we get asked all the time is how to make a latte. And not just any latte, the perfect latte.

So we asked Gail if she wouldn’t mind giving us a tutorial. And you know what she said? NO! But to her credit, she said she would find someone who could. Fair enough Gail. And like I said earlier, she delivered. Gail was able to track down and convince a local barista who has competed in several international barista competitions  to come to our offices and show us how to make a latte. And not just any latte, a perfect latte.

We met Sean, our very kind barista,  and gave him the best equipment we could get our hands on: the La Marzocco GS/3, the Rancillio Rocky grinder, a frothing pitcher and a tamper. Everything you could need. We asked for the best latte he could make, and he showed us every step of the way.

Be sure to watch the video below if you want to be able to make a perfect latte every time. We all learned a lot from our time with Sean and hope you do too! Be sure to subscribe to our YouTube channel as well for new videos all the time!


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


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


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)!

Brewin’ with Brandi: Espresso Balsamic Glazed Brussel Sprouts

Brussel sprouts, you either love them or you hate them. Well at least that’s how it used to be back in the day. We here at Seattle Coffee Gear have gone through extensive testing (and tasting!) and are proud to announce that these Espresso Balsamic Glazed Brussel Sprouts will change anyone’s mind when it comes to brussel sprouts. Seriously, these little things are delicious.

The secret to their deliciousness is a result of the cooking process and the flavorful glaze. The Philips AirFryer uses its Rapid Air Technology to crisp up foods without the use of excess oil. The result is a texture that is absolutely amazing. Add that to the deep flavors of the balsamic and espresso glaze and you are in for a real treat.

Enjoy these espresso balsamic glazed brussel sprouts by themselves or pair them with some grilled chicken to make a meal that will surely become a weeknight staple. Watch the video below to see how easily Brandi and Kaylie put this recipe together.


  • 1/2 pound fresh brussel sprouts
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/3 cups balsamic vinegar
  • 2 tbsp brown sugar
  • 2 shots espresso
  • 1/4 tsp oregano


Espresso Balsamic Glaze

In a 2-quart saucepan combine the balsamic vinegar, brown sugar, espresso, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling on medium-high heat, stirring constantly. Reduce heat; simmer 10 to 15 minutes or until thickened and slightly syrupy. Set aside and let cool.

Brussel Sprouts

Remove any tough or bruised outer leaves. Trim the stems. Cut in half vertically. Rinse and shake dry. In a bowl, toss with olive oil and pat dry. Toss with balsamic glaze, pat dry again. Save some glaze for drizzling after the brussel sprouts are cooked.

For AirFrying with Philips Airfryer

Preheat Philips Airfryer to 390 degrees. Add prepared brussel sprouts to basket and set timer for 12-15 minutes. While cooking, occasionally remove and shake basket or stir. The brussel sprouts are done when the centers are tender and the outsides are caramelized and slightly crispy.

Drizzle with left over reduction and enjoy!

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!



  • 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


  • 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.