The Chemex is easily one of the most long-loved piece of coffee brewing equipment — it’s simple, easy to use and creates an excellent cup of coffee. Also, who can’t love it’s cool 70’s-era design?!
Watch Allison take our 6-cup Chemex out for a test drive, providing some tips from what she’s learned in her research and experiments and brewing up a couple lovely cups of coffee.
Are we the only ones who want to exclaim ‘baklava’ like it’s a passionate drinking toast or the kick off signal for a three-legged race? The sweet and nutty flavor of this Central Asian treat inspired our twist on a lovely cup of morning java.
- 3/4 oz Monin Honey Sweetener
- 1/2 oz Monin Amaretto syrup
- 9 oz drip coffee (we used Velton’s Twilight Blend)
- 1 oz half & half
- Pinch o’ ground clove
Combine the sweetener and syrup together, mix well. Add coffee and half & half, stir. Sprinkle with ground clove and enjoy.
It’s our favorite time of the year — Velton’s limited edition Holiday Blend is back! This year, Velton says he was inspired by fruitcake, combining two fruity coffees in a 50/50 blend that we found to have very chocolatey and berry flavors throughout.
Watch Gail & Allison brew a couple of cups using Hario pourovers. This special blend is available through 1/15/12 or while supplies last.
If you haven’t decided on your goodie bags for this holiday season, might we recommend you incorporate these ridiculously delicious chocolate and coffee bean confections?
Watch Brandi whip up a batch — the recipe is super easy and located below.
- 2 cups semisweet chocolate chips
- 1 teaspoon butter or margarine
- 3/4 cup whole coffee beans (we used Velton’s Bonsai Blend)
- 1/4 cup chopped white chocolate or white chocolate chips
- Cover a cookie sheet with waxed paper
- Combine the chocolate chips and the butter/margarine in a microwave-safe bowl. Using 30-second intervals, heat the chocolate chips and stir in between each interval until melted.
- Mix in the whole coffee beans and white chocolate; stir to combine.
- Spread mixture over wax paper and place in the freezer until set. Break into pieces and store in an airtight container.
Brandi shows us how this is done! The Wobbly Chai has quickly become a staff favorite — we’ve even further modified it to also include a smoothie version. Watch Brandi whip up the original.
Next up in our series on home coffee roasters is the Nesco, which is another air roaster, similar to the iRoast 2. One of its special features is a corkscrew in the roasting chamber, which rotates the beans to potentially achieve a more even roast. Also, Comic Sans.
Rob takes us through his initial assessment of features and functionality and we then roast up our first batch of Velton’s Bonsai Blend. While this roaster purports to have a catalytic converter in order to reduce the smell, we found it only had minimal effect.
Watch as he talks to us about how Bodum’s vacuum coffee pot works and demonstrates brewing a cup of smooth java.
We have two heat exchange, automatic espresso machines in our store so we thought we’d do a lil of the old side-by-side comparison, if you know what we mean. Gail runs through a basic overview of the features on the Nuova Simonelli Musica and Pasquini Livia 90, then pulls shots off each to see if there is any practical difference in shot quality or flavor.
In our regularly rotated set of roasted-to-order single origins, we’ve had a few popular superstars. Last week, we swapped out the three previously featured beans with a new set that are delicious as espresso, pour over and even drip coffee, if that’s what floats your caffeinated boat. We’re now featuring a bright Mexico Nayarita (which just received a 90/100 from Coffee Review), a chocolatey Brazil Pico Agudo Estate and pink grapefruit-imbued El Salvador Pacamara.
Velton came up for a visit and pulled these three new varieties as espresso so we could see how they compare. Delish!