Okay, we’re not going to lie, we’re pretty excited about a retrofittable coffee roaster. What do we mean by that? Well, if you would like to purchase the new Behmor 1600 Plus (more details on that below) then you totally can. But what if you purchased a Behmor 1600 and it’s still in perfectly good shape? Then you can purchase an upgrade panel, install it on your Behmor 1600 coffee roaster in 30 minutes to an hour, and get the functionality of the Behmor 1600 Plus!
If you purchase the Behmor 1600 Plus, or upgrade your Behmor 1600, you’ll be rewarded with more flexibility in your roasting. In addition to granting you access to a manual roasting mode, you can also cycle through the display during the roasting process to view temperature or press ‘D’ to double the speed of the drum and, ultimately, change the undertones of your coffee. There’s also an added safety feature that prompts you to interact with the roaster in order to continue. Trust us folks, it doesn’t take long for the roast to go from delicious to burned, so please don’t risk walking away from any roaster!
With the wide variety of features from the first version still included, everything from pre-soak to altitude settings, the Brazen Plus has also improved and added to the original. For example, the updated carafe has a perfect pour and the gold-tone filter is now 15% larger to allow room for coffee blooming without overflow.
Joe Behm, the man behind Behmor, stopped by recently to chat with us about the Brazen Plus. Check out the video below to hear what Gail and Joe have to say about the new brewer!
Did you think we were done opening stores for the year? Not so fast, fellow coffee lovers! We’re happy to announce the move of our Lynnwood, WA retail store to the Alderwood Mall. With a grand opening date of October 18th, we’re busily working away on getting it ready for its big debut!
Located just a few miles from our current Lynnwood store, and across the walkway from REI and Nordstrom, we’re super ridiculously excited about this new space! You can bet that the store will be jam-packed full of amazing coffee and gear, plus an onsite service writer to check in ailing machines for a little TLC. Oh yeah, and did we mention the demo bar for coffee tastings and classes?
Watch below as Gail walks us through the new space and details her vision for displays aplenty!
It’s that time again! Yep, Dori and Sarah are back to teach you how make another one of those delicious and fancy drinks you find in your local cafe. In this week’s installment they’ll show how to make a cappuccino. One of the more common drinks, people often confuse cappuccinos with lattes. It is easy to see why, as they are pretty similar since they are both milk-based drinks with espresso. However, with a cappuccino, there is a third component included in the recipe that is not in a latte – foam!
Thus, a cappuccino is a third part foam, a third part milk and a third part espresso. Luckily this is pretty easy to remember, even for the math adverse like myself. Typically a cappuccino will have more foam and less milk than a latte and the entire drink will only be about six oz., so not that giant drink you may love and adore from some chain stores. In addition, some places will actually steam the a cappuccino a little cooler than some other drinks, so it is more like a drink you can chug. The reason for this is because is your milk is steamed at a cooler temperature, you can get more of the natural sweetness out of the milk and your drink will be sweeter. However, if you heat your milk past 140 degrees Fahrenheit the milk starts to get bitter.
3) As you froth your milk, keep in mind that you should be expanding it quite a bit and incorporating in as much air as you can.
4) When you’re done frothing, tap the bottom of the pitcher on a table and swirl the milk around to get a nice, rich foam. We usually try to work in the little mound that forms on top of our milk to ensure our milk is creamy through out. However, if you like to keep the mound so you can eat the foam with a spoon, that’s perfectly fine too!
5) Don’t forget, if you like a cappuccino with more foam ask for a dry cappuccino the next time you are at your favorite café. You can also achieve this effect at home by letting your drink sit for a minute or two after you have made it and the milk will separate. If you want a creamy cappuccino, start drinking right away.
Watch as Dori and Sarah show you how to make a cappuccino in just a few minutes! While it may seem like they are just making it look easy, once you have your technique down you’ll be making this drink in a snap as well!
We love a product that can do double duty (or, in this case, triple duty)!
The Primula coffee and tea products do just that, allowing you to brew everything from cold brew coffee to fruit infused iced tea. They even have a bottle that lets you make cold brew on-the-go! So, let’s take these products one by one, shall we?
First up, the Primula Cold Brew Glass Carafe System. Simply add 16 tablespoons of ground coffee to the mesh filter, screw the insert into the carafe, add water and let brew in your refrigerator overnight. Easy peasy, yes? You can also store it the refrigerator for up to 14 days, so you’ll never be far from a chilly caffeine jolt!
Then you have the Primula Flavor It 3-In-1 Beverage System, which has inserts for: Brewing tea, infusing your beverage with fruits or herbs and a core you keep in your freezer for a quick cool down (minus the dilution of ice). But who needs tea when you can make sangria? Yeah, we went there. Oh, and you can use the same inserts from this little guy with the cold brew carafe.
Last, but not least, is the Cold Brew Bottle. It allows you to make cold brew on your way to work…’nough said!
If you want to learn more, you should watch the video below. Heck, you should watch the video below regardless. Sarah and Teri have a grand old time with the Primula product line!
Let us just start off by saying that we realize there are more efficient ways to make ice cream.
However, we believe this way may be the best. Why? Well, there are three things we really love about this recipe:
The ice cream is amazing
It’s a workout…seriously
Did we mention that the ice cream is amazing?
Plus, it really is (as Kaylie repeats over and over again) a science project. The freezing point of the ice is lowered when you add salt to the bag, meaning that the ice must absorb even more energy (heat!) from the ingredients than it would normally need to in order to melt. The more energy that’s absorbed from the ingredients, the colder the ingredients get and *voila!* ice cream is made.
So, yeah, don’t feel too bad about having your children shake you up a delicious ice cream treat. It’s a little like continuing their education through the summer months (or evenings or weekends…), yes?
Oh, and there will be water everywhere, so do this outside or in an uncarpeted area.
1 cup rock salt
2 tbsp sugar
½ shot of coffee concentrate (me made ours on the Toddy!)
1 cup heavy whipping cream
Gallon ziplock bag
Quart ziplock bag
Add ice to the gallon-sized bag until it is a little more than halfway full.
Pour the rock salt onto the ice and shake to mix.
In the quart-sized bag, add the sugar, coffee concentrate and heavy whipping cream. Mix lightly and then seal tightly, leaving a little bit of air in the bag.
Place the quart-sized bag into the bag filled with ice and seal.
Shake and shake and shake some more. Your muscles will burn like they’ve never burned before, but push through it! Shake for five minutes and then check the ice cream for consistency.
If the ice cream is still a bit too much on the liquid side, keep shaking. If it’s mostly solidified (remember, it won’t be frozen solid, it will just be more solid), then you’re good to go.
Remove the ice cream from its ice and salt bath, wipe off the bag and then eat it up!