The sun is shining, Cinco de Mayo is around the corner and we’ve got coffee on the brain! Naturally, we picked up a bag of our only coffee grown in Mexico, Velton’s Mexico Nayarita, and brewed ourselves a pot. This single origin is bursting with sweet notes of apricots and strawberries with hints of citrus and that got us thinking…we need a scone with this! Well, truth be told Gail has been dropping not-so-subtle hints on our videos that she really wants scones with her coffee. Inspired by the flavors of Velton’s Mexico Nayarita—and Gail’s subtle hints—we cooked up this recipe for Spring Apricot Scones!
We surprise her with a fresh batch of these scones on this week’s episode of Good Morning Gail—and let’s just say they were a hit with Gail and her cup of Velton’s coffee.
Cookie sheet for baking
Brush for egg wash
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter
3/4 cups peach greek yogurt*
3/4 cups dried apricots
1 lemon for zest
Optional 1 egg for egg wash
Optional pinch of Demerara sugar**
Set the oven to 425 degrees and grab the cooking utensils you’ll need.
Prep ingredients. Grab a cold stick of butter from the fridge and chop into small chunks (you don’t want it melted or at room temperature). Dice apricots to the desired size and zest one lemon. The lemon adds refreshing flavor perfect for springtime!
In a medium bowl, mix all the dry ingredients: flour, baking powder, salt and sugar.
Add the chopped butter to the flour mixture and use a pastry blender mix until the butter is in pea-sized pieces.
Fold in peach greek yogurt, dried apricot and lemon zest until all the flour is moist (don’t use the pastry blender for this part).
Add a bit of flour to a flat surface and shape the dough into a circle. Aim to have the dough height at half an inch and then cut into triangular sections at the desired size. Pro Tip: We cut it once down the middle and then into five triangle pieces.
Optional, but highly recommended, scramble an egg and wash the top and sides of the scones. Sprinkle Demerara sugar on the top. **Demerara sugar doesn’t melt and adds a nice sugary crunch to the top of these scones.
Bake for about 13 minutes or until the tops are golden. Enjoy these refreshing scones with a cup of Velton’s Mexico Nayarita coffee!
*Like, you could use plain greek yogurt, but peach is just oh-so-good in these apricot scones.
We’ve got another delicious Coffee Collaboration recipe we just had to share: Iced Tonic Espresso with a dash of orange! We’ve received a lot of orange recipes that have and haven’t gone so well (hint: this crazy disaster with the AeroPress) and luckily this drink’s incredibly easy to make. All you’ll need is an espresso machine to make your shot and voilà—Iced Tonic Espresso à la orange.
Here’s a suggestion for picking out your coffee for this drink: We’ve sampled lots of coffees with citrus notes and that got us thinking we should pick a blend with balance. Zoka Coffee’s Zoka Java combines bright fruits with chocolate and nutty flavors.
What goes better with summer than a nice, cold glass of coffee? Blackberries! We had a feeling Blackberry Iced Coffee recipe from our friend, Macejam, was going to be delicious and our hunch was right. This recipe quick to make and perfect for sipping by the pool.
We ground up good ole Bluebeard Coffee El Capitan to pair with our fresh blackberries—El Capitan sounds like a perfect pool-side drink. Its rich, full body with notes of chocolate and caramel will add a strong kick to this berries and cream drink. We suggest using 2% milk for the ultimate creaminess for your blackberry iced coffee.
We’re digging the coconut oil trend here at Seattle Coffee Gear. We’re trendy. We previously whipped up a delicious coconut oil recipe with butter that made one creamy creation, but this time, we’re leaving the butter at home. Hayden sent us in this recipe for a Cinnamon Coconut Latte and we’re more than excited—but not as much as Gail—to try it out!
We’re pulling out big guns—the Rocket R60v—to make our latte. If you haven’t been following us, we’re head over heels for the new R60v. It’s a high-end home espresso machine built to be on par with their commercial. We brewed Counter Culture’s Fast Forward for our espresso shots. This light bodied blend with sweet and nutty notes is a perfect match with the refreshing coconut flavor.
20 grams of ground coffee (makes 2 ounces espresso)
8 ounces of 2% milk
Prep your semi-automatic machine. Before brewing give your machine 30 minutes to warm up.
Grind 20 grams of coffee into a double-shot portafilter. This makes 2 ounces of espresso. Lattes are generally made with 1-2 ounces of espresso per 8 ounces of milk or 1:3 ratio.
Pour 8 ounces of milk and add one teaspoon of coconut oil and a quarter teaspoon of cinnamon.
If you can steam and brew at the same time, we like to start the shot and then begin frothing themilk while it’s extracting the coffee. If you can’t do both, first steam your coconut and milk mixture and then make your shot so it’s at the hottest temperature.
Add the 2 ounces of espresso to a 10-ounce glass and then pour the steamed milk on top. Try a little latte art while you’re at it!
Add a dash of cinnamon to the top. Enjoy!
Thanks Hayden for the recipe! We’re thinking about putting it on ice for this warm weather we’re having in Seattle.
Here’s the age old question that’s been affecting coffee lovers across the nation: What do you do with stale, old coffee?
To answer this questions, you should know why it goes stale.
Coffee goes stale when it has been oxidized by contact with—you probably guessed—oxygen. Roasters will use different bagging methods to reduce oxidization, but once you split open that new bag of coffee and take a big whiff of those fresh roasted beans, the quality goes down from there. As the beans stale, the flavor quality is reduced and loses its unique profile.
The best way to avoid old coffee is to brew it ASAP. Each coffee bag typically has a roast date and a recommended “best buy” date. But when your coffee ultimately goes stale, it’s time to get inventive like our coffee friend Saxman11290 who sent us this delicious recipe solution. Let’s check it out!
This recipe calls for a double shot of espresso, so you’ll need a superautomatic or semi-automatic machine. Got it? Here’s everything you’ll need:
While you’re impatiently waiting for short season, we’ve got a refreshing drink that’ll curb your summer appetite! Today’s concoction includes a summer favorite, lemonade, and our personal favorite, coffee, to create one delicious treat. Thanks Nick for the awesome recipe!
This fresh, creamy drink takes you on a tropical island cruise that you’ve always dreamed of and leaves your taste buds swimming in an irresistible buttery-smooth texture—until the cup’s empty and you find yourself back in your kitchen. Needless to say, this pallet pleaser lives up to its hyped reputation!
Besides the incredible taste and texture, there are some positive reviews out there about the health benefits of bulletproof coffee. One of those benefits comes from consuming coconut oil. Its benefits include speeding up your metabolism and giving you an extra energy boost (you know, in case caffeine wasn’t enough). There are also opinions that coconut oil and certain butter (depends on the kind) add healthy fats to your diet too. Benefits or no benefits, Gail is more than impressed with the final flavor results! Enough chit-chat; let’s make this recipe!
On a previous episode of Coffee Collaboration, Carl sent us a cold bloom French Press recipe that we tried and loved. A new challenger, Ian, sent us his recipe and was absolutely sure it was better! We love a good competition, so we brewed up both recipes for Gail to judge.
How did our competitor’s fair?
Check out the full video below to see who brewed it better! Plus, watch Gail be, well Gail, and make a mess as she brews both Ian and Carl’s cold bloom methods.
We’re calling this recipe, courtesy of Asher, a Stovetop Americano! Flavorful, stout and full-bodied, this brew makes one delicious cup we’ll be making for a while! Let’s get started on replicating this hot drink right in your home.
Sometimes big things come in small packages. And the Eureka Mignon Burr Coffee Grinder is no exception to that rule! Be sure to watch the full Crew Review video below for all the stats and to see this coffee grinder in action!
The first thing that we noticed about the Eureka Mignon was it’s simple design. It’s sleek and has one of the smallest footprints we’ve seen for grinders of a similar caliber. Inside, it boasts 50mm flat steel burrs. The burrs are controlled with a stepless adjustment knob, which is conveniently located on the front of the grinder. A stepless adjustment gives you the ability to really fine tune your grind, great for espresso.
This grinder is great for use as espresso, or even Turkish! That’s right, this grinder can go very very fine. Which is a huge plus for those brewing espresso. That being said, this grinder has trouble going much courser than a standard pour over grind. So if you like to brew both espresso and french press, and are wanting to use the same grinder, the Eureka Mignon won’t work for you. But if you really want to play with the flavors of your espresso, meet your new best friend!
Another great feature that this grinder has is the built in timer. When grinding, you can either use the portafilter trigger or the timer. The choice is truly yours!
Watch the complete Crew Review below before heading over to our website for all the details on the Eureka Mignon!