We have been waiting for this for weeks! The new Hourglass cold brew coffee maker has finally hit the shelves and we are digging it. Simple to use and probably the greenest coffee preparation available, the coffee is smooth and rich — perfect for adding hot water for a straight up cup of coffee or blending up with some ice and milk for a delicious chilled coffee drink.
Watch as Gail brews up and tastes the delicious flavor the Hourglass has to offer!
There’s not much that we covet — okay, yeah, we’re a little head-over-heels for the Rocket Cellini — but we have been watching the Vita-Mix Professional Series blenders from afar for awhile now and finally had to make our move.
Powerful and sleek, the Professional Series blenders are endorsed and used by The Culinary Institute of America for a reason: Moving seamlessly between chopping and pureeing, every sauce, smoothie or frozen coffee drink you whip up will come out velvety and perfect. When we saw them in action at the CIA campus in Napa Valley, we couldn’t believe our eyes — they actually adapt to the consistency of the food in the blender and change the speed and rotation in order to produce the desired consistency! Plus, they come with a 7-year, fully supported manufacturer warranty, which just speaks to their excellent construction and build quality.
We’re thrilled to offer these awesome commercial-grade blenders in our store and can’t wait until our own Ruby model comes in so we can get to making some seriously delicious summer drinks!
One of the first higher end espresso machines we carried, the Livia 90 is a great little compact machine that comes with either automatic (with programmable dosing) or semi-automatic functionality. Watch Gail talk about the machine, what she likes and doesn’t like about it and how it compares to other machines in its class.
From the creamy depths of a French Cafe au Lait to the sugary tar of a Cuban Coffee, the little brown bean is reinterpreted time and again all over the world. If you’ve ever wondered what coffee is like beyond your neck of the woods, this cool little synopsis by Sebastian Rotella for the LA Times is a great primer on what you’ll find from Buenos Aires to Baghdad.
What’s your favorite coffee preparation? We have been digging on a long shot mixed with Monin’s incredibly delicious Cinnamon Syrup — it’s an awesome little afternoon pick-me-up that gives us a sense of the exotic.
One of the historical wonders of the Saeco superautomatic espresso machine line, the Incanto is a great little machine for a great little price. We purchased a lot of used machines from the manufacturer and are putting them through the wringer to refurbish and certify them for resale.
Our techs are going through them from top to bottom, replacing parts as needed, thoroughly testing and then cleaning them. An original design defect in the steam manifold is being fixed with upgraded parts, so these machines are actually better than brand new!
Watch Gail discuss this machine — how we refurbish them, their features and perfomance and how they compare to other machines on the market today.
The Big Island of Hawaii is the home of the world famous Kona coffee region, which has long been touted as producing some of the tastiest coffee in the world. But it’s not the only source of delicious Hawaiian coffee — as we wrote about last month, Maui is undergoing a renaissance in coffee agriculture, and there is also a pretty serious emergence of another coffee growing region on the Big Island itself: Ka’u.
Big Island Video News has an interview with a Ka’u farmer that is quite interesting and they also show the recent Coffee Festival held in the area to promote the coffees from this region. Also, if you live in the islands or are planning on traveling there sometime soon, this great guide gives you a run down of the expansion of coffee agriculture throughout the islands, as well as some tips for visiting different plantations.
We’re hoping to get to the Big Island later this year and look forward to sampling some of these emerging beans. Aloha!