We love working with you and we love coffee, so it’s important to us that what we love doing helps others do what they love as well. Sustainability in the coffee industry will keep us all in delicious cups of coffee for years to come, and while we’ve written before about our support of the non-profit organization Coffee Kids, as well as about Lavazza’s Tierra! coffee, we decided to put our money where our mouth is this holiday season and launch a fund drive!
Now through 1/15/09, we’re donating 5% of all sales of Lavazza’s Tierra! coffee to Coffee Kids! Featuring smoky molasses aromas and flavor undertones of floral and bittersweet chocolate, Tierra! is a tasty gift for anyone you love that loves coffee — and, yes, that includes you!
If the inability to enjoy a hot cup of coffee in space has kept you from pursuing your cosmonaut dreams, last week’s invention of the zero-G coffee cup by NASA astronaut Dave Pettit is sure to make you tingle.
Pettit is known for funky space inventions, but when he arrived at the International Space Station, he had one goal in mind: Find a way to enjoy his beloved joe from a cup, rather than a bag & straw. Liquids in space can be a messy proposition, and hot coffee introduces an element of risk as well, but that wasn’t going to stop Pettit from devising a method of enjoying his java from a cup.
Using a piece of his mission book, he formed a vessel with a tear-drop shape that is closed at one end. The surface tension within the cup keeps the coffee inside instead of floating about the station. He suggested that his invention could apply to more than just coffee — future space colonists could utilize this kind of cup for celebratory toasts.
So now that the coffee cup question has been answered and you’re back on track to becoming an astronaut, you’d better hit the books — time to learn Russian.
You drink it to wake up, to focus more, to get you through the day — heck, even to sober up. But has the effect of caffeine on your central nervous system been overstated? A group of researchers from the National University of Ireland in Galway think so. In fact, they think that the only benefit you see from your caffeine consumption is to further your caffeine consumption.
Through their study, they were unable to find a measurable difference in alertness and cognitive ability in participants, and found that the only difference was the abatement of caffeine withdrawal symptoms regular caffeine consumers felt in the morning after their body had metabolized caffeine overnight.
For at least a month, they gave a participants either a placebo or a caffeine pill equal to one cup of coffee to take three times a day. They then tested their ability to concentrate, resulting in no discernible difference between the control group and the caffeine consumers. They also tested the control group’s reaction to caffeine after having not had the drug in their system for quite some time and were also unable to track a noticeable difference in their level of concentration between their placebo state and caffeinated state.
So if it’s not really waking us up, helping us focus and getting us through our day….why are we drinking it? Well, despite the position that drinking it may essentially be a self-fulfilling prophecy, we’ll keep drinking it for the taste! Yeah, that’s right — for the taste.
Here’s a great recipe for anyone who has an egg allergy — or if you’re in the mood for cookies but don’t have any eggs on hand!
- 1 1/2 cups all purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tablespoon finely ground espresso beans
- 1/2 lb unsalted butter,at room temperature
- 3/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350*F with two racks spaced evenly apart. Line two
baking sheets with parchment paper. Sift together the flour, cocoa and
ground espresso; set aside.
- In a bowl of an electric mixer fitted with the paddle
attachment,combine the butter, confectioners sugar and vanilla; beat on
medium speed until creamy, 3-4 minutes. Reduce speed to low, and
gradually beat the flour mixture into the butter mixture, scraping down
the sides of the bowl twice.
- Roll a heaping tablespoon of dough between the palms of your hands
to form a ball. Place on prepared baking sheet; repeat with remaining
dough, spacing cookies 2 inches apart. Place the tines of a fork into
dough and gently flatten the ball into biscuit shape. Bake biscuits
until just firm to the touch, 12 to 15 minutes, rotating half way
through. Transfer to a wire rack to cool.
These are great to serve along with coffee or espresso when you’re entertaining.
(Recipe originally developed by Martha Stewart)
Are you a cyclist looking for a quicker way to regain your energy stores after a long distance ride? Well, this interesting study published in the Journal of Applied Physiology indicates that caffeine has a significant positive impact on helping you to rehab more quickly after a long ride. The catch? You have to drink a lot of it — which may not be a negative thing for us caffeine maniacs.
At the School of Exercise and Sport Science in the University of Sydney, researchers found that study participants that drank caffeine-supplemented high-carb drinks after long rides restored much more of their glycogen stores (which gives the primary energy for endurance activities) when compared with participants who drank just a regular high-carb drink.
Whilst poking around for a good Thanksgiving treat, we found a delicious recipe for Chocolate Espresso Pots du Creme at Harvest Eating. You can check out their video on how to make the recipe here.
- 8 ounces Bittersweet chocolate
- 6 Egg yolks
- 3/4 Cups Espresso or dark coffee
- 1 Cups Organic heavy cream
- 1/3 Cups Organic heavy cream
- 2 Tablespoons Sugar
- Put oven rack in middle position and preheat oven to 300F.
- Put chocolate in a heat proof bowl. Bring cream, milk, espresso
powder (to taste), and a pinch of salt just to a boil in a small heavy
saucepan, stirring until espresso powder is dissolved, then pour over
chocolate, whisking until chocolate is melted and mixture is smooth.
- Whisk together yolks, sugar, and a pinch of salt in another bowl,
then add warm chocolate mixture in a slow stream, whisking constantly.
Pour custard through a fine-mesh sieve into a 1-quart
- Line bottom of a baking pan (large enough to hold ramekins) with a folded
kitchen towel and arrange ramekins on towel. Poke several holes in a
large sheet of foil with a skewer. Divide chocolate mixture among
ramekins, then bake in a hot water bath,(bain marie) pan covered
tightly with foil, until pots du creme are set around edges but still
slightly wobbly in centers, 30 to 35 minutes.
- Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
(Custards will set as they cool.) Chill, covered, until cold, at least