Infuse your espresso with a little heavy metal! After an incredibly creative and customized development cycle, the Slayer professional espresso machine will be introduced to the specialty coffee world at this April’s SCAA exhibition in Atlanta.
The brainchild of Seattle-based Slayer, this uniquely designed and conceived machine is an extension of Slayer’s enthusiastic mission to positively impact the coffee industry — and the world. They accentuate the art inherent in espresso, and this little baby’s design speaks volumes about their singular approach to aesthetic form and function.
We can’t wait for this machine to hit the market and, hopefully, a cafe near us so we can check it out. And we almost made it through this whole post without making references to buttrock and mullets, but clearly our restraint is limited and easily overcome.
We love lemon curd but don’t really love meringue; there is a strange hollowness to the flavor that we’ve never been able to truly embrace. Whilst poking around for a yummy lemon pie recipe sans meringue, we ran across this gem that not only banishes the meringue from the picture, it includes espresso! A perfect fit for our favorite coffee related blog.
The recipe is broken down into four components:
- Pie Crust
- Espresso Chocolate Ganache
- Meyer Lemon Curd
- Candied Meyer Lemon Slices
And you can read about the full process of developing the pie here. Enjoy!
Ah, yeah….we dig curves. Especially if they come bearing low-acidity, cool brewed coffee. Okay, they usually don’t come with that — but now they can, thanks to the Hourglass Coffee Maker.
Debuting at the International Home Housewares show this weekend in Chicago, this voluptuous little number cold brews a coffee extraction, which results in 69.6% less acidity in the java. For hot coffee, you add hot water to the extraction, or you can take the cold extraction and mix it up for an iced coffee.
We’ll be at the show and can’t wait to try it out — cool, smooth coffee never looked so good!
Any drip coffee lovers in the house? If you’re looking to swap out an older drip coffee brewer and are interested in a high quality grinding-and-brewing combo, Capresso’s Coffee TEAM is an awesome solution. You can program it to freshly grind and brew your drip coffee in the morning, so you’ll be lulled out of sleep by the softly wafting scent of java creeping out of your kitchen. Well, it’ll be either the scent or the sound of the grinder, but we’re all about accentuating the sumptuous here. In this video, Gail shows us the Coffee TEAM and brews up a delicious cup of coffee.
Well, maybe just New York City — but if you ask any of its residents, that is the world.
Portland’s Stumptown Coffee Roasters founder, Duane Sorenson, is expanding their artisan roasting business from it’s Pacific Northwest roots directly into the heart of the city that never sleeps. As coffee lovers, we know that the complexity and diversity of flavor in coffee rivals the oft-lauded wine, but it’s an appreciation that hasn’t transcended coast to coast. Sorenson wants to change that by introducing the Big Apple to freshly roasted coffees and changing their perception of what coffee can be.
They’re one of our favorite roasters in Seattle and so if you’re in the NYC area and interested in expanding your coffee palate, definitely check them out.
“I’m black and I’m proud!” declared Jimmy Rabbitte in the 1991 film The Commitments — drawing a parallel between James Brown’s seminal song and the plight of the so-called ‘black Irish’. On this day chock full o’ Irish goodness, add a little bit of funk to your luck by whipping up this tasty cocktail.
- 1/2 oz. Espresso
- 1/4 oz. Monin Blackberry Syrup
- 1/2 oz. Raspberry Liqueur
- 1 oz. Irish Whiskey
- 5 oz. Half and Half
Combine all in a spindle mixer and mix until cold & foamy. Pour into a pint glass and top with whipped cream and cinnamon (to taste).