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!
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.
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!
Congratulations! 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.
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
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
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.
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!
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 Cadbury Creme Egg
1/2 ounce Monin Toasted Marshmallow Syrup
1 cup ice
For The Topping:
1 Cadbury Creme Egg
Blend all the ingredients together and enjoy! (Yes it is that easy!)
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.
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!
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)!