Recently featured in an NPR story, the Aeropress has really taken off in the past couple of months. It’s considered the ‘next generation’ of French Presses and really does make a delicious cup of coffee.
Watch Gail use the Aeropress to make the beginning of a cup of coffee — you could add hot water to the brew for an Americano or warmed/frothed milk for a latte or cappuccino.
We found this recipe when poking around for a great coffee-inspired version of one of our favorite desserts, the fallen down chocolate cake. These were a great swap out, with their delicious mocha flavor and dense, creamy texture.
Start to finish: 1 hour (25 minutes active) Servings: 4
- 6 tablespoons Dutch-processed cocoa powder
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 ounce bittersweet or semisweet chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1 teaspoons baking powder
- 1/2 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 3 tablespoons whole milk
- 1 tablespoon vanilla extract
- 1 large egg yolk, room temperature
- Pinch salt
- 3/4 cup weak coffee
- Adjust an oven rack to the middle position and heat the oven to 400 F. Coat four 6-ounce ramekins with cooking spray, then arrange them on a rimmed baking sheet.
- In a medium bowl, combine 3 tablespoons of the cocoa, the butter and chocolate. Microwave, stopping often to stir, until smooth, about 1 to 3 minutes. Set the mixture aside to cool slightly.
- In a small bowl, whisk together the flour and baking powder.
- In another small bowl, combine 3 tablespoons of the granulated sugar, the remaining 3 tablespoons of cocoa and the brown sugar, breaking up any large clumps with your fingers.
- In a large bowl, whisk together the remaining granulated sugar, the milk, vanilla, egg yolk and salt. Whisk in the cooled melted chocolate mixture, followed by the flour mixture, until just combined.
- Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and smooth the tops. Sprinkle about 2 tablespoons of the cocoa mixture over the batter in each ramekin. Pour 3 tablespoons of the coffee over the cocoa in each ramekin.
- Bake the cakes until puffed and bubbling, about 20 minutes. Let the cakes cool for 15 minutes before serving in the ramekins (the cakes will fall slightly).
Arguably the best little workhorse in the business, the Saeco Aroma is a robust machine that had really only one major flaw (in our opinion): Its pressurized basket. Lauded as a triumph for non-grinding, quick-n-dirty espresso lovers everywhere, the pressurized basket gives merely the illusion of crema by aerating the espresso as it’s extracted. People that don’t want to put the time and effort into learning how to fine tune their grind and tamp love this contraption because it does give a fairly good shot without much fuss.
But if you’re a geek like us and love yourself some rich, thick crema, you’re going to be thrilled with the latest release out of the Saeco camp — a non-pressurized portafilter handle that uses the same baskets that came with your original pressurized portafilter. You can pull a delicious shot with this new non-pressurized portafilter — one that may rival the Rancilio Silvia!
In addition to the Saeco Aroma, this portafilter is compatible with the following machines:
- Starbucks Barista
- Starbucks Via Venezia
- Estro Profi
- Saeco Magic Cappuccino
- Saeco Gran Crema
- Saeco Via Veneto
Watch Gail pull a shot with the new non-pressurized basket on the Saeco Aroma:
The first, written about a biologist’s plea for people to purchase shade-grown coffee, talks about the effects that growing coffee in full sun (for increased production) have had on the migratory bird population in Vermont. The plantations they’re referencing are specifically in Central America, where historically coffee was grown under a tree canopy to help protect it from winds and pests. These older growth forests and complex ecosystems were inhabited by birds from North America as part of their migration pattern, but as the birds continue to fly south for the winter, their previous hospitable digs are being systematically cleared in favor of larger plantations. The use of heartier (more Robusta?) strains of coffee plants and pesticides are eliminating the need for the protection of a towering forest and increasing output, which farmers understandably love.
On the other side of the Atlantic, however, the story is quite different: Recent research reveals that the shade-grown coffee may be adversely affecting the bird populations of Ethiopia. The study researchers suggest that moving farming to open farmland and leaving the forest canopies alone for awhile may actually increase the bird populations in this area. One major benefit of shade-grown coffee is that the birds assist in pest control, reducing or eliminating the need for pesticides. It would be a shame to move coffee agriculture to an open prairie that would require chemical pest control, so we love the suggestion that tree planting should be part of this process. Instead of just plowing down the forest, plant coffee and trees elsewhere and, perhaps, significantly increase the habitable footprint available to more birds.
What these two articles demonstrate is the need for regionally-based agricultural and environmental impact studies that enable us to keep our world filled with all of the vibrant and lovely animals that keep it balanced. It’s a difficult prospect, however, given that coffee cultivation often takes place in some of the poorest countries in the world — and starving families understandably don’t really care about how their ability to feed themselves will reduce the number of woodthrush in Vermont.
Our adoration for Rocket’s Giotto Premium Plus semi-automatic espresso machine really knows no limits and maybe that’s a little bit embarrassing, but we’re not sure we care!
In our quest to fulfill our dream of a Rocket in every home, we filmed Gail walking us through this gorgeous machine from opening the box to making a latte. Watch for its awesome packaging (an OCD-lovers dream!), learn about its boiler which features 40% more steam power than other comparable models on the market and see Gail whip up a delicious latte in no time — replete with ‘Choose Your Own Adventure’ latte art!
In our tireless pursuit of all things coffee, peculiar and true, we stumbled upon Jay’s Strange Blog – specifically, a post he had written about developing an espresso drink which incorporated lobster and celeriac. Yes, we’re serious…and so is he.
What seems to have started out as a blog on coffee has evolved into a document of Jay’s passion for life — being a connoisseur seems to suit him and he talks in detail about food, wine, coffee — and even the scientific make up of ice cream. We love checking in on this blog every now and again for his rather unique perspective on everything from beans to bass.