Author name: Sipbie

    Cozy Up with Our New Fall Espresso Drinks for Those Crisp Autumn Days

    Leave a Comment / Specialty Coffee /

    Celebrate the start of fall with five handcrafted espresso drinks inspired by the season’s flavors, freshly crafted to warm your hands and heart. The leaves are turning, the air is crisp, and with it comes a new reason to slow down and sip something special. This fall, we’re introducing a fresh lineup of espresso drinks inspired by the flavors of the season, each one thoughtfully crafted to bring warmth, comfort, and a spark of excitement to your daily cup. Sipbie’s New Fall Latte Flavors: Cozy Sips for Crisp Days As the golden leaves begin to fall and the air turns crisp, California officially welcomes autumn on September 22, 2025. For us at Sipbie, fall is more than just a season; it’s a chance to bring comfort, creativity, and a little adventure to your cup. That’s why we’re excited to share our new lineup of fall latte flavors, each one thoughtfully crafted to capture the warmth and richness of the season. This Fall’s Featured Espresso Drinks 🍎 Apple Cinnamon Latte A swirl of spiced cinnamon meets crisp apple sweetness, layered over smooth espresso and velvety steamed milk. It’s like autumn pie in a mug—comforting, familiar, and perfect for cool mornings. 🍁 Maple Bourbon Latte Sweet maple notes combined with the bold, toasty depth of Blanton’s bourbon (non-alcoholic) provide an unprecedented fall delight in a cup. This latte is cozy yet sophisticated, offering a balance of sweetness and warmth that makes it a fall favorite. 🌰 Artisanal Pistachio Latte Nutty, creamy, and lightly sweet, our long-awaited unsalted Sicilian-style Pistachio Latte brings a unique twist to the fall menu. Indulgent yet balanced, perfect for those wanting something beyond the classic milk choices. 🍫 Dark Chocolate Pistachio Mocha A decadent fusion of rich dark chocolate and nutty pistachio, blended with smooth espresso and steamed milk. Bold, velvety, and indulgent, this drink is fall comfort with a gourmet twist. 🍌 Banana Nut Bread Latte (Available by Request) Inspired by my neighbor Ann, who loves Banana Nut bread, this homemade comfort, this latte, blends nutty sweetness with subtle banana flavors for a nostalgic, bakery-inspired sip. It was her favorite during COVID. Because it’s made in small batches, requests must be placed two days in advance via Instagram or email. Worth the wait, trust us! Why Seasonal Flavors Matter Just as the trees shift their colors, our menu shifts too. Fall is about slowing down, embracing warmth, and savoring rich, nourishing flavors. These lattes are crafted not just for taste but to bring comfort and connection into your daily rituals. Handcrafted with Care, Inspired by the Season At Sipbie, every cup is made with intention. From the smooth pull of espresso to the final sprinkle of spice, our drinks are created to spark joy, invite curiosity, and give you something new to love this fall. Sip the Season, Starting September 22 Mark your calendars: fall officially begins in California on September 22, 2025, and so does Sipbie’s fall latte menu. Come explore, taste, and cozy up with flavors that celebrate everything autumn stands for: warmth, comfort, and a hint of adventure. 🍂 Your perfect fall latte is waiting.

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    Fresh for You: Why We’re Switching to Seasonal, Organic Ingredients

    Leave a Comment / Coffee Origins /

    Healthier choices. Real fruit. Thoughtfully crafted drinks, just as nature intended. 🍓Fresh for You: Why We’re Switching to Seasonal, Organic Ingredients Something special is in your cup. We’re updating our menu to reflect the natural rhythm of the seasons, bringing you fresh, organic, and locally sourced ingredients in every drink we serve. It’s a shift we’re excited about, because it means every sip will be more flavorful, more nourishing, and more in tune with nature. Why In-Season Produce Matters There’s a reason fruits taste better when they’re in season: they’re picked at their peak. That means: More flavor More nutrients Less need for long storage or preservatives Off-season produce often travels long distances or is grown under artificial conditions. That can affect both its quality and its benefits. By embracing what’s naturally growing now, we ensure that our drinks stay fresh, vibrant, and good for you. Photo by Boryslav Sourcing That’s Organic and Local We’re taking extra care with what goes into our drinks, starting with where it comes from. Whenever possible, we’re choosing organic fruit, free from synthetic chemicals or pesticides. These ingredients aren’t just cleaner; they’re more respectful of your body and the earth. We’re also reaching out to local farms we trust. The kind of places where we can walk through the orchard, hand-pick a fruit, and know it’s safe, ripe, and real. That’s the kind of connection we want to bring to your table, because these foods are at my table. A Taste That Changes With the Seasons You’ll start to notice new additions on our menu, from spring-inspired citrus teas to cozy autumn blends. Each recipe is made in small batches the week when it is served, with seasonal fruits that inspire comfort, curiosity, and joy. It’s our way of keeping things fresh, not just in flavor, but in spirit. Every new season is a chance to explore a different mood, a new favorite, and a delicious surprise. Crafted with Care, Shared with Heart This change is about more than ingredients; it’s about how we care for our community. We want you to feel good about what you’re sipping, knowing that it’s made with real food, real intention, and a whole lot of love. Whether you’re a regular, stop by from time to time, or are just discovering us for the first time, we’re committed to giving you something honest, seasonal, and soul-soothing. Come Taste the Season As They Change We’re so excited for you to try what’s fresh right now. Follow us for updates on our seasonal drink menu, and stop by to experience the difference real, organic ingredients make. Because you deserve something that’s just as good for your body as it is for your taste buds.

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    Women in Coffee: An Overlooked Legacy of Innovation and Influence

    Leave a Comment / Coffee Origins /

    Coffee is a global industry built on tradition, craftsmanship, and an intricate web of labor that stretches from farm to café. Yet, if we dig into its history, a pattern emerges—women have been integral to coffee’s development, yet their contributions have often gone unrecognized. This International Women’s Day, it’s worth taking a step back to appreciate how women have shaped coffee’s past, present, and future. The Silent Hands Behind Coffee’s Early History For centuries, coffee was a product of household labor, with women at its core. In the Ottoman Empire and across Europe, coffee preparation was a daily ritual handled primarily by women, yet their access to coffeehouses—the intellectual and social hubs of the time—was often restricted. These spaces were seen as places for men, even though women managed coffee houses and were instrumental in their operation. A turning point in coffee history came in the early 20th century with an invention that would redefine home brewing. In 1908, Melitta Bentz, a German entrepreneur frustrated with gritty, over-extracted coffee, developed the first paper coffee filter. Her solution was simple: a perforated brass pot lined with blotting paper. This single innovation led to the founding of the Melitta company, a business that still dominates coffee filtration today. While her name is now synonymous with coffee filters, Bentz was one of many women whose innovations streamlined and enhanced coffee culture without receiving the widespread recognition afforded to their male counterparts. Women Driving Coffee’s Evolution Today Beyond history, women remain a driving force in the modern coffee industry, especially at the agricultural level. Coffee production is heavily reliant on women’s labor, with estimates suggesting they make up around 70% of the workforce in some growing regions. Yet, access to land ownership, financial resources, and leadership roles remains disproportionately skewed toward men. This imbalance is something that many women are actively challenging. In East Africa, for example, women-led cooperatives and specialty coffee projects are redefining how coffee is produced and sold. These initiatives not only provide direct financial benefits to female farmers but also ensure that the coffee being produced is of a higher quality, ultimately benefiting consumers as well. Meanwhile, in North America, women are reshaping the way coffee businesses operate. Companies like Kahawa 1893, founded by Margaret Nyamumbo, have created new financial models that directly link coffee drinkers with the women growing the beans, allowing for more equitable trade. Such initiatives highlight an essential shift in how coffee is valued—not just as a commodity but as a product of people’s labor, innovation, and expertise. Recognizing and Supporting Women in Coffee The story of women in coffee is one of persistence and transformation. From being excluded from early coffee culture to pioneering new business models, women have continually played a crucial role in the industry. Yet, challenges remain. Equal pay, access to resources, and leadership opportunities are still not guaranteed for many women in coffee. So, how do we support change? It starts with awareness—knowing that behind every bag of beans is a supply chain where women’s labor is often undervalued. Seeking out female-led coffee brands, supporting cooperatives that prioritize women’s empowerment, and advocating for transparency in sourcing can all contribute to a fairer coffee industry. As we celebrate International Women’s Day, let’s move beyond simple recognition and take action. Coffee, after all, is not just about the drink—it’s about the people behind it. And many of those people, from history to today, are women who have shaped coffee culture in ways we’re only beginning to fully appreciate.

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    Black History and the Global Influence of African Coffee

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    Coffee is one of the most consumed beverages globally and is considered one of the six iconic drinks that transformed society, yet few recognize its deep African roots and the immense influence Black, African, and African Americans have had on its cultivation, trade, and cultural significance. As we celebrate Black history, it is crucial to acknowledge the rich legacy of African coffee-growing nations and the role of Black communities in shaping the coffee industry globally. Africa: The Birthplace of Coffee Ethiopia is widely recognized as the birthplace of coffee. According to legend, a goat herder named Kaldi discovered coffee in the 9th century when he noticed his goats became energized after eating coffee cherries. From there, coffee cultivation spread across the Arabian Peninsula and later to Europe, Asia, and the Americas. Beyond Ethiopia, several African nations are now powerhouses in coffee production, including: African Coffee’s Influence on the World The spread of African coffee reshaped economies, cultures, and social structures across continents. The transatlantic slave trade tragically played a role in coffee’s expansion, as enslaved Africans were forced to work on coffee plantations in the Caribbean and South America. However, Black people did not just cultivate coffee; they also transformed its cultural significance. Black innovators and entrepreneurs have played essential roles in shaping the coffee culture we know today. Some notable contributions include: In the early 1900s, Black entrepreneurs like Rose Nicaud in New Orleans sold coffee on the streets, helping establish the city’s now-famous coffee culture. Known Facts About African Coffee Conclusion African coffee is more than just a commodity—it is a legacy. From its Ethiopian origins to its global influence, coffee has shaped economies, cultures, and social movements. As we recognize Black history, it is essential to celebrate the role of African coffee-growing nations and the Black people who have advanced the coffee industry worldwide. The next time you sip a cup of coffee, remember the deep-rooted history behind every bean and the Black pioneers who have shaped the industry we know today.

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    Kenya | The Jewel of African Coffee

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    In the highlands of East Africa, where rich volcanic soils meet ideal climate conditions, Kenya has established itself as one of the world’s premier coffee-growing regions. Known for producing some of the most distinctive and sought-after coffees globally, Kenya’s coffee is a testament to its natural location advantage and decades of human expertise and passed-down traditions. The Perfect Growing Environment Kenya’s coffee-growing regions benefit from a unique combination of environmental factors. Located along the equator at elevations between 1,400 and 2,000 meters (4,500 – 6,500 feet) above sea level (making it a single hard bean (SHB), the country’s coffee farms enjoy consistent temperatures and rainfall patterns ideal for coffee cultivation. The volcanic soils of the highlands, particularly around Mount Kenya and the surrounding regions, provide essential nutrients that contribute to the coffee’s exceptional flavors and quality. Distinctive Characteristics Kenyan coffee is celebrated for its bright acidity, full body, and complex flavor profile. Coffee connoisseurs often detect distinct black currant notes accompanied by sweet fruit tones and a wine-like finish. This unique combination of characteristics has earned Kenyan coffee its reputation as one of the world’s most distinctive origins. Varietals and Processing Kenya primarily grows Arabica coffee, with SL-28 and SL-34 being the most prestigious varietals. Scott Laboratories developed these in the 1930s and has become synonymous with Kenyan coffee quality. The country’s wet-processing method, which includes extended fermentation periods, helps develop the coffee’s characteristic clean, bright cup profile. Grading System Kenya employs a unique grading system based on bean size and quality: The AA and AB grades are the most commonly exported and sought after by specialty coffee buyers. Challenges and Future Despite its sterling reputation, Kenya’s coffee industry faces several challenges: However, efforts are underway to address these challenges through: Impact on Global Coffee Culture Kenyan coffee has significantly influenced global coffee culture, particularly in the specialty coffee movement, which we call the 4th wave. Its distinct flavor profile has become a benchmark for quality and complexity in coffee evaluation. Many roasters consider Kenyan coffee essential to their offering lineup, using it to showcase the potential of expertly grown and processed coffee. Conclusion Kenya’s coffee industry represents a perfect marriage of natural advantages and human expertise. From its ideal growing conditions to its meticulous processing methods and grading systems, Kenyan coffee production is geared toward quality. As the industry adapts to modern challenges while maintaining its commitment to excellence, Kenya continues to produce some of the world’s most exceptional coffees, beloved by consumers and praised by professionals worldwide.

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    Ethiopia: The Ancient Home of Coffee

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    In the highlands of East Africa lies Ethiopia, the birthplace of coffee. Legend tells of a goat herder named Kaldi who discovered coffee’s energizing effects when his goats became energetic after eating the red cherries from wild coffee trees. Whether myth or reality, Ethiopia’s relationship with coffee spans over a millennium, making it not just a commodity but a vital part of the country’s cultural fabric and one of the top six consumed drinks globally. Origin and Heritage Ethiopia is the only coffee-producing nation that is also the genetic birthplace of Arabica coffee (Coffea arabica). The coffee forests in Ethiopia’s southwestern regions contain thousands of undefined varietals, making it the world’s largest natural coffee genetic bank. This diversity contributes to Ethiopian coffees’ wide range of flavor profiles. This is due to the many coffee-growing regions and their distinct characteristics: Yirgacheffe Sidamo Harar Processing Methods Ethiopian coffee processing includes two main methods: the natural or dry process and the washed or wet process. Natural Processed: Washed Processed: Ethiopian coffee grades are based on several factors: Global Impact Ethiopia’s influence on global coffee culture is significant as it is the world’s fifth-largest coffee producer and the largest African coffee exporter. Additionally, Ethiopia is the leader in organic coffee production and has always been considered one of the top three in specialty coffee. Ethiopian Coffee Ceremony One of the most unique experiences you can have is the Ethiopian coffee ceremony (Jebena Buna), which represents one of the world’s most distinct coffee traditions: Conclusion Ethiopia’s coffee heritage, combined with its unique growing conditions and genetic diversity, makes it one of the world’s most important coffee origins. As the industry continues to evolve, Ethiopia maintains its position as a crucial player in the global coffee market while preserving its rich coffee traditions.

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    Our Coffee is Community: Partnering with Farms That Share Our Values

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    At Sipbie Caffe, we’re passionate about sharing not only unique, high-quality coffee but also the rich, inspiring stories of the people behind it. Even though Hispanic-Latino Heritage Month is over, our connection to the culture isn’t, and we’re excited to bring you a limited-edition coffee from a very special farm in El Salvador, El Jabali, a place shaped by family dedication, hard work, and a commitment to the community. Run by a father, his son, extended family, and close family friends, this farm is more than just a business—it’s a legacy rooted in generations and carried forward by some of the most hardworking, passionate individuals you’ll ever meet. The Women Who Power the Farm As you enjoy this coffee, you’re tasting the efforts of remarkable women who are integral to making it all possible. These women joined the farm team while struggling to find work elsewhere. Their years of experience are complemented by their endless energy and fierce determination, handling tasks like land clearing, tree planting, and harvesting the cherries that define the farm’s coffee. Their resilience and dedication inspire us every day and are at the heart of every cup we share. Don Manuel: Guardian of the Land If you visit the farm, you might notice a man with a butterfly tattoo—meet Don Manuel. After the farm he previously worked for was sold, he found his true home here, taking on essential responsibilities like prepping the land for planting trees, keeping the coffee trees in pristine condition, and watching over the crops for potential pests. His deep care for the land reflects his journey and resilience, nurturing the coffee trees and giving him a second chance at life. Don Paco: 56 Years of Coffee Wisdom Our head manager and agriculture specialist, Francisco Alvarado, known affectionately as Don Paco, has dedicated 56 years to farming, with 30 of those years spent with the family. Don Paco is a true master of his craft—he knows the needs of coffee trees like the back of his hand, from their growth cycles to optimal maintenance. As he has faced some difficulties with his sight recently, he remains an unwavering guide and mentor on the farm, sharing his wealth of knowledge with the next generation. Conversations with him are so inspiring and knowledgeable that you tend to hang on to every word he says as you realize that the history of coffee in El Salvador is at your fingertips. Inmer and Clarita: A Legacy in the Making Working closely alongside Don Paco is his son, Inmer, who is every bit as passionate about the farm’s success. From land maintenance to managing pests, he’s the right hand of his father, joined by his young daughter, Clarita, who’s growing up within this legacy. The farm has become their home, with generations working and living together, a testament to the family’s dedication and the deep-rooted traditions they uphold. Uncle Ernesto: A New Chapter of Love and Care And then there’s Uncle Ernesto Mancia, whose heart for animals and transformation story brings warmth to the farm. Rescued from a life of substance dependency, Ernesto found a fresh start here, alongside his love for the animals who also call the farm home. Since his return, the farm has welcomed six stray dogs, each one lovingly adopted by Ernesto, who brings his compassion for all living things into every corner of the property. If you are looking for stories, pull up a chair, grab your cup of coffee, and get ready to be entertained. This Coffee: A Tribute to Hard Work and Resilience Every sip of this limited-edition coffee represents the labor, dedication, and spirit of the family and friends who pour their hearts into the farm each day. We invite you to join us in celebrating their hard work and dedication by enjoying this special batch while it’s available. From the mountains of El Salvador to your cup, this coffee is a taste of resilience, tradition, and community. Thank you for supporting these incredible individuals and their journey.

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    A Holiday Favorite is Back: The Dark Chocolate Raspberry Mocha 🎄🍫

    Leave a Comment / Chocolate & Cacao /

    Hello Coffee Aficionados & Caffiends, As the holidays approach, we’re excited to reintroduce a seasonal favorite that’s sure to add warmth and joy to your cup—the Dark Chocolate Raspberry Mocha! A Little History of the Raspberry Mocha Some say that the beloved pairing of chocolate and raspberry traces its origins back to Yemen, where early coffee traders combined coffee beans with local spices and fruits, experimenting with flavors to enhance the rich notes of the coffee. Others point to southern Mexico with the Aztecs, who were the first to discover the wonders of the cacao seed and are responsible for cacao’s introduction to Europe. While chocolate and raspberry didn’t formally come together in coffee until much later, this spirit of flavor blending set the stage. In the 1980s, chefs and chocolatiers rediscovered the combination, either by design or by accident, using raspberry’s tartness to elevate the smooth richness of chocolate in truffles and desserts. This blend of flavors quickly gained popularity, evolving from a unique treat into a classic that transitioned seamlessly into coffee, finding its place in iconic mochas and lattes. What’s Inside? Our Dark Chocolate Raspberry Mocha brings this classic combination to life with a rich, dark chocolate base and a hint of raspberry sweetness that feels festive and nostalgic. Each cup is a perfect blend of smooth espresso, decadent chocolate, and a subtle raspberry note, making it a seasonal treat that’s hard to resist! Each sip, brings you the warmth of chocolate mingling with a hint of fruit, making this latte a holiday must-have. Why It’s a Holiday Classic There’s something about the dark chocolate and raspberry combination that feels indulgent and celebratory, just right for this time of year. Whether you’re grabbing a cup to-go while holiday shopping, relaxing with friends, or taking a nice stroll outside, this flavor combo is all about spreading a bit of holiday cheer! Warm up with a cup, and let us know if it’s your seasonal favorite, too. Can’t wait to share a taste of the holidays with you! Happy Sipping!

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    Some of the Details Behind Our Banana Nut Bread Latte 🍌🌰

    Leave a Comment / Lattes /

    If you’ve known about our hidden menu, you know there’s one mysterious item stirring up excitement—the Banana Nut Bread Latte! But did you know this delightful latte takes three days to perfect? Here are a few reasons why this winter nutty drink is a true labor of love and one you won’t want to miss. What’s in a Banana Nut Bread Latte? 🍌🌰 This drink captures the comforting flavor of fresh-baked banana bread, blending ripe bananas and roasted walnuts into a velvety latte experience. The reason is that banana nut bread is one of my favorites, yet it is hard to find a place that has a good one, but when you find one, you never forget it. The magic in our banana nut bread latte is in the details, and the process is as special as the flavor. Banana Syrup Creation It all starts with our handcrafted banana syrup. We simmer fresh bananas down slowly using a cocktail recipe that helps us get the most out of flavor using a reduced amount of sugar, giving you a hint of sweetness. The syrup needs just the right balance to capture that authentic banana bread taste, so we let it cool and set it overnight to deepen its flavor. Walnut Nut-Infused Milk The next step is all about the milk. We take walnuts (we’ll let you decide if they are roasted or not) and infuse them into oat milk, allowing the flavors to meld over a specified period of time. This resting time is essential for that rich, nutty profile that’s true to banana bread. Finally, the milk is carefully strained and steamed, creating a creamy, nutty base that beautifully combines the latte. A Flavor That’s Worth the Wait! After three days of preparation, this latte is as rich, cozy, and satisfying as a slice of banana nut bread. Because of the time-intensive process, we only offer it for a limited time, and when requested to those who know about it. Once it sells out for the day, it sells out. Keep an eye on our Instagram for updates on where and when you can snag our staple hidden menu treat! We can’t wait for you to taste the magic for yourself. Trust us—it’s worth every sip!

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    4th Wave Of Coffee Is Here

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    A while back, we mentioned that the fourth wave of coffee was coming. Guess what? It’s here. As we are in the early stages, we want to update what that fourth wave looks like and add a sixth area of focus and development. When there are significant changes, shifts, or new approaches in an industry are often referred to as waves. Coffee, in particular, has experienced several significant waves that have disrupted the norm and elevated the quality of the product. The most significant wave known to date is the 3rd wave, which brought us powerhouses like Blue Bottle, Ritual, Verve, and La Colombe, to name a few. As previously mentioned, this wave emphasized fair trade, popularized the pour-over method, and, somewhat controversially, made iced coffee a staple. We are in the beginning stages of the fourth wave, which has already shown its influence in the industry. This wave promises a significant shift with eight key segments: domestic reinvestment, the advancement of specialty and single-origin coffee beans, a revival of legacy coffee regions, expansion of latte flavors, experiences (think cocktail and tasting bars), the refinement of the coffee process, including how coffee is process and roasting, and the rise of the micro roaster. Over the next few weeks, I will delve into each of these segments, exploring how they will enhance your coffee experience and reshape the industry.

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    Sip in Style: A Refreshing Twist for the Summer

    Leave a Comment / Recipes, Specialty Coffee /

    I’ve seen many summer drink trends come and go, yet espresso tonics with citrus are becoming a summer staple. The natural sugars in orange or lemon balance the bitterness of coffee, creating a light and refreshing alternative to iced lattes. Originating in Sweden in the early 2000s, it gained popularity mainly through barista competitions and spread throughout Europe quickly. It’s occasionally found on café menus like a cortado, yet it is not nearly as popular as your iced latte. I was thinking what you are probably thinking: What?  How could that taste good?  So I experimented with various coffee pairings, such as espresso and cold brew, and discovered, to my surprise, my new favorite summer coffee drink.  The espresso tonic is not just a delicious drink but a pleasant showstopper for your next gathering.  I featured it because its visually appealing layers and hint of citrus make it a perfect non-alcoholic, non-dairy option for picnics or daytime get-togethers.  This drink offers a more sophisticated, bittersweet, and sippable experience compared to the traditional espresso and orange juice combination.  On a scorching summer day, grab some tonic water and a shot of espresso for a refreshing and exciting treat. Making an Espresso Tonic is Simple. Pour tonic water over ice and top it with a shot of espresso. Adding the espresso last creates a visually appealing drink, and you will taste the flavor of the espresso. A dash of simple syrup or a twist of citrus can enhance the flavor, though it is unnecessary. Keep your size between 6 oz and 8 oz with a single or double shot of espresso with a medium and darker roast for best results. If you have an espresso that expresses orange or lemon flavors, it might pair exceptionally well. Tonic water’s bitterness and subtle sweetness balance the espresso’s earthy notes, while the bubbles keep it light and refreshing.

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    Micro and Nano Coffee Lots: Exploring their Differences

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    In specialty coffee, “nano lot” and “micro-lot” symbolize quality and craftsmanship. Micro and nano lots epitomize the artistry and dedication embedded within the specialty coffee industry. Each batch represents the farmer’s commitment to preserving the finest flavors and aromas the varietal can offer, resulting in an unparalleled tasting experience for coffee enthusiasts. While producing micro and nano lots costs more, their significance lies in the exceptional quality they deliver. These lots serve as a beacon of excellence, showcasing coffee’s inherent diversity, and complexity from distinct terroirs and microclimates. Yet there is a difference between what distinguishes these exquisite coffee lots, why it’s important to know the difference between them, and why they captivate the hearts of coffee connoisseurs worldwide. Nano Lot: A nano lot is a diminutive counterpart to a micro lot. It represents the pinnacle of exclusivity and can be a testament to the utmost dedication and precision in coffee production. Nano lots consistently surpass the 90-point threshold on the Specialty Coffee Association (SCA) scale, and these coveted batches typically consist of just one or two 60-kilo bags, emphasizing their rarity and exceptional quality. Micro Lot: A micro lot embodies the essence of precision and care. It is sourced from a specific plot of land within a farm or, in the case of smaller farms, a collective of nearby coffee producers. This cultivation process results in heightened costs and an increase in the sale price, resulting in exceptional quality. Micro lots are renowned for their exemplary cupping scores, typically between 87 and 89 points on the SCA. They are also curated and comprise up to 40 60-kilo bags. As coffee aficionados, let us celebrate and savor these exquisite coffee beans with each sip, a testament to the artistry and dedication of coffee producers globally.

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    3 Mistakes to Avoid When Making Iced Coffee

    Leave a Comment / Coffee Basics & Essential Tips /

    There’s something undeniably captivating about the rich aroma and invigorating taste of a perfectly brewed cup of coffee.  But when the summer heat rolls in, the allure of a hot beverage diminishes, and a chilled alternative takes center stage: iced coffee.  Combining the boldness of coffee with the crisp coolness of ice, this delightful concoction has become a staple for coffee enthusiasts, not traditionalists, worldwide.  Yet when you make iced coffee, there are simple mistakes to avoid to ensure your iced coffee is the best. Grind size.  The brewing process is crucial whether you’re making hot or cold coffee.  Using too little or not the right size of coffee grinds when brewing can throw everything off, resulting in weak, sour, or bitter coffee that destroys the flavor that is naturally there.  Try brewing in smaller batches.  You may have to do some trial and error, yet you can find the right grind size faster. Temperature.  An excellent cup of brewed coffee happens when you use the right method at the right temperature.  In most cases, boiling water may burn the beans and fail to extract the flavors, giving a bitter taste that no one wants.  To make it easy, you’ll want to brew with water heated in the range of 195 to 205 degrees Fahrenheit (C), the Golden Cup Standard of coffee preparation established by the Specialty Coffee Association (SCA). The water. Your cup of coffee is mostly water, meaning it is one of the most effective ingredients in determining the taste. If it is too hot or cold, it will not extract the coffee’s true flavors correctly, and you will end up with bitter or sour coffee. Additionally, having high-quality water is better. Ensuring your water is filtered and free of chemicals and other additives will help your iced coffee be more flavorful. This includes ice cubes too.

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    Let’s Talk about Caffeine

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    Recently I had a conversation with someone about caffeine and coffee who recently tried a medium roast and needed to mix a darker roast because they wanted more caffeine. That sparked me to wonder if most people think darker roasted coffee has more caffeine, and she did. Let’s straighten things out so we all are aware. When it comes to taste, most people prefer a darker roasted coffee because it brings out the caramel notes and has less acidity vs. medium roasted coffee, which is more balanced, and lightly roasted coffee, which shows more fruity and floral flavors. That said, people associate darker roasted beans with more caffeine, yet for the most part, the caffeine levels remain the same throughout the roasting process, and there is no significant difference in caffeine based on roasting level. It may be because darker roasted coffee has a bigger and bolder flavor presence than the lighter blends, yet if you need your caffeine fix, focus on the flavors you want to taste or the type of bean instead of the caffeine content.

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    The Mocha

    Leave a Comment / Chocolate & Cacao /

    When someone first tries an espresso-based drink, one of the three drinks they will order is a cafe mocha.  Based on the traditional Italian drink bicerin, the cafe (caffe) mocha (also known as a mochaccino mochachino) is a worldwide favorite.  A cafe mocha to most is a cafe latte with chocolate topped with whipped cream, and the whipped cream is optional.  Yet there are many ways to make a cafe mocha, and it is more than just a shot of espresso with chocolate; it all depends on how it is made and the ingredients you use.   When selecting espresso, we leave that up to you.  Most prefer a dark roast, yet we choose a medium roast.  Mochas can be rich in flavor or super sweet, while others are light in flavor or well-balanced.  Chocolate syrup can make your mocha sweeter, yet a ganache made properly will be rich, dense, and carry more complexity.  Using chocolate powders increases your range, as the milk chocolate powders will be lighter and sweeter.  Yet when using dark chocolate, richness and the cacao flavor can emerge.  To balance this out, it is all about the ratio.  Each type of chocolate will determine how your mocha will taste.  It is recommended to start by just covering the bottom of your cup with chocolate powder or syrup and adjust from there. Once you feel more comfortable, you can expand your range by introducing sea salt, spices, and other flavors such as peppermint and alternative types of chocolates.  Experimenting is the best part of making mochas because the flavor combinations are just as diverse as the latte.

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    Coffee Origins | Colombia

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    Colombia is known for many things, and coffee is one of them. Colombia produces over 14 million bags of coffee annually (Visual Capitalist) and is the world’s third-largest producer of coffee beans. Yet they are among the best producers of amiable coffee in the world. Introduced in the 1700s by Jesuits, coffee grew to become part of Colombia’s identity. It wasn’t until the late 1920s that the National Federation of Coffee Growers of Colombia was formed to develop and protect the country’s commodity realizing its value. Decades later, they began marketing campaigns to share their precious crop globally, which helped Colombia become the widely desired coffee country they are today. One advantage of Colombia is its location, in the heart of the coffee belt. The country has many microclimates, giving its coffee various flavor profiles. Combine that with variations in elevation, rich soil, and its location in a tropical rainforest, and you have a spectacular opportunity to produce world-class coffee. Colombian coffee is identified mainly by where it’s grown, and coffee is grown in the country’s North, North Central, South Central, and Eastern parts. There are five major coffee-growing regions: Caldas, Risaralda, Quindio, Antioquia, and Cundinamarca, each bringing a specific flavor profile. The flavor profile of Colombian coffee varies based on region. Yet, since Colombia gets so much rain, they used the washed method, removing any sticky mucilage (fluid) from the bean, resulting in a sweet and crisp taste with an abundance of flavor. Those grown in the North tend to carry deeper flavor notes, and central-grown coffee brings a gentle sweetness with a nice chocolaty and nutty flavors with a smooth finish. The south has the most intricate flavor profiles with floral notes and higher acidity. 

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    What is a Chocolate Bomb?

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    The fall and winter months call for one of our favorite flavors: Chocolate.  There are many ways to enjoy chocolate, and one has started to make its way into our hearts for the holiday season: Chocolate bombs.  If you are unaware of these great spheres of flavor, let me help you.  Chocolate bombs, also known as hot chocolate bombs, are chocolate spheres filled with anything from flavored powders to marshmallows or peppermint.  They work by pouring hot milk over the sphere, and the chocolate melts, revealing what is inside.  Think of it as opening eggs for adults.  These chocolate bombs can gift you anything from a peppermint latte to a dark chocolate sea salt mocha.  The best part is the decorations outside.  Chocolate bombs can come with simple flavor pairing such as caramel and sea salt or elaborate Halloween designs and unicorn drawings with those so famous edible sprinkles.  Chocolate bombs can range from $6 up to $32 each.  Yet expect to spend about $8-$11 per, depending on the design and the contents.  Note these have not gone mainstream yet, as in dropping in on major department stores, yet it would not be surprising if they did in the next few months. 

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    Essential Tips | Making the Best Peppermint Mocha

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    Cafe mocha (caffe mocha) is one of the most popular coffee drinks.  For people who love espresso and chocolate or cocoa, a cafe mocha is perfect for an afternoon delight or in the evening after a great meal.  Unlike most espresso drinks, a mocha can be different because the ratio of chocolate is subject to the maker.  When you add peppermint to the mix, the difference increases because of the variety of ways you can make peppermint syrup.  Yet there are specific things you can do to make your peppermint mocha one step above the rest for the holiday season.​The quality of the chocolate you use will determine how well your mocha will taste.  If you use lower-quality chocolate, you will have to use a higher quantity, which may make it sweeter or dilute the milk, making it more chocolate milk with coffee than a well-balanced drink.  Remember that cocoa is more bitter than chocolate because there is less cocoa butter.  Remember that the syrup’s sweetness will help balance out your mocha. Adjust the amount of peppermint syrup you add to your mocha based on sweetness and potency.  Some syrups are sweeter and carry a more robust flavor than others, which can easily overpower your mocha.  If you make your peppermint syrup, do a taste test and adjust how much you add.  You want the peppermint to compliment the beverage instead of dominating it.  If you purchase syrup from a company, review the recommended amount to add and adjust accordingly.  If you make or buy your syrup, ensure that the recipe or ingredients used are organic because you will have a more natural taste.  Syrups that use artificial flavors and ingredients you cannot pronounce can taste too sugary and alter your mocha, making it more of a sugary mess. 

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    Difference Between Cocoa and Chocolate

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    The accessibility for better ingredients is better than ever, and most people want some of the best ingredients available for specific recipes.  Chocolate is no exception.  One of the most popular foods of all time, chocolate comes in many forms, and knowing the difference between cocoa and chocolate can help make the best cup with marshmallows for those soon-to-come fall and winter days. When examining chocolate, there are two parts: Cocoa butter and cocoa solids.  Cocoa butter gives chocolate its texture, and cocoa solids contain chocolate’s flavor.  So cocoa powder removes an amount of cocoa butter, leaving less texture and a more robust flavor.  You can use less cocoa to get a more robust flavor in a cup of hot cocoa, yet you will need to add a sweetener to adjust the bitter taste.  For a more balanced taste, use chocolate.

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    Coffee Basics | The Cortado vs The Flat White

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    The Cortado vs. The Flat WhiteMany people ask me the difference between a Cortado and a Flat White. They are both well-known in different places worldwide. At first glance, they seem similar, but they are different for a few reasons. Both are great options for anyone who does not want all the milk a latte offers. This post will explore the difference between a cortado and a flat white. CortadoThe cortado is one of the most unknown espresso drinks of all time. Once people try it, the cortado gains a large following. Originally from Spain and popular globally in Brazil, the cortado is a double shot of espresso with an equal amount of milk. The word cortado means to cut, and thus the idea is that the milk cuts the acidity of the espresso. A notable difference is how the milk is steamed. There is not a lot of frothing or foam in the milk, yet warm and slightly silky for the texture. Do not think lightly of this tiny 4oz drink. It delivers a fantastic coffee experience full of flavor in a well-balanced, compact cup and brings simplicity and sophistication together for anyone willing to try it. It is perfect for traveling or a nice enjoyable cup of coffee where you don’t have to worry about the coffee changing temperature too quickly before enjoying it.   Flat WhiteThe Flat White is primarily unknown to most of the Americas yet has a name for itself in parts of Europe, the Middle East, and Australia. Although the origins of the flat white are disputed by the United Kingdom, New Zealand, and Australia, this espresso drink to some is called a mini latte. Around 6oz, the flat white features espresso with about twice as much milk as a cortado, depending on a single or double shot (you know me, life’s too short for a single shot). The key to a lovely flat white is the milk. Frothing the milk to produce an amazing micro foam that is poured gently over the espresso so that it mixes well with the espresso and helps create a nice white dot at the top, which is the signature of a flat white. Dark roast espresso pairs amazingly well with the flat white, and there is just enough milk to enjoy it. 

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    Essential Tips | 3 Tips for Better Iced Coffee

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    Summer is in full effect, and iced coffee is perfect for a hot summer day. What you want is a nice, crisp iced coffee, not a diluted cup of caffeine that isn’t enjoyable for anyone. To save your summer, let’s go over the top three tips for making better coffee.  Use Colder IngredientsOne simple trick to make better-iced coffee drinks is to use ingredients that are the same temperature. When you heat water or milk and add it to make your coffee drink, then chill it down, it adds an unnecessary step you don’t need to take. Additionally, the components of the milk start separating, and they don’t come back together in the same way. It is way easier to use colder milk or water when you make an iced coffee. Anticipate the Melt | Concentrated Coffee Some people enjoy heating milk or water when making iced coffee. No judgment here. However, if you do, anticipate the water that will melt when you pour the warmer drink over ice by making your coffee more concentrated. This can take some time to master, yet the colder ice can help you make great coffee when it melts. Additionally, if you like to let your coffee sit for a while and allow the ice to melt, you can have a more enjoyable experience.   Use a Cocktail ShakerBartenders have used these for ages, and so should the barista. Using a shaker with ice can quickly cool down your coffee. A few shakes bring your hot espresso down to a nicely chilled temperature without diluting your coffee with water. You can significantly level up your iced coffee game if you pair this with having colder milk or water.

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    Coffee Basics | Health Benefits of Coffee

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    ​There has been a lot of research to prove or disprove the health benefits of coffee.  Although it has its addicting characteristics, namely caffeine, studies show that coffee has a fair amount of positive attributes too.  The key is how you drink it.  Unsweetened coffee is the best, yet if you add milk or sugar, you still get some benefits.  ​Coffee has vitamin B, potassium, and other important antioxidants that help protect against disease.  These include coronary heart disease, stroke, kidney disease, and it reduces your chance of contracting Parkinson’s disease.  Additionally, there is research that darker roasted coffee helps prevent the breakage of DNA strands.   ​So next time you order your favorite coffee drink, go light on the sugar, add less milk if you can and enjoy it guilt-free.

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    Essential Tips | High-Quality Simple Syrup

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    Simple syrups are an easy way to enhance your drink with flavor and sweetness. Many types of flavors can be made into a simple syrup, such as herbal, floral, fruit or citrus. There are many recipes out there, and the key to making a great and flavorful simple syrup is making sure you use the right ingredients. That said, here are three tips to help you make a high-quality simple syrup.     IngredientsIf you watch any episode of Chef’s table, somewhere, in the beginning, they talk about the ingredients. Having quality ingredients can make or break your syrup, and make sure that everything from the sugar to the water is the best that you can find. You will notice a difference in how the flavor presents itself in your drink and even how long it lasts or how artificial or natural it tastes. It may cost you more to make, yet you will appreciate the quality. FlavorWhen choosing the flavor of your syrup, be aware of the strength that flavor carries and how it may interact with the coffee, tea, or even alcohol you add. Flavors like lavender and elderflower should be a gentle hint or enhancement to the beverage. In contrast, cinnamon will have much more of a presence in the drink, especially an apple cinnamon latte or cocktail. SugarUnderstanding how different sugars affect your drink can be a game-changer in how it tastes. Darker sugars add more complexity, are richer in flavor, and even darker in color. Lighter sugars tend to be sweeter, so you can use less sugar to make the syrup sweeter. Note that the more sugar you use, the longer the simple syrup will last, yet at the same time, it may be more prone to crystalizing.   Ensure that you store your simple syrup in the refrigerator. It will last longer, and at least for the simple syrups I make, they tend to be sweeter than when I store them on the counter.  

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    The Faemina | Best Home Espresso Machine

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    If there is one espresso machine with significant anticipation of its release, is Faema’s Faemina home espresso machine.  Faema’s 42nd edition had a lengthy hiatus, bursts onto the scene, and joined the new era of espresso at home and possibly in your local cafe.  Being one of the most highly customizable yet automated machines, the Faemina has an onboard water reservoir that allows you to adjust the water temperature and has a built-in water softener to protect the machine from long-term damage and deliver a higher quality of water.   The best part is that you can use the Faemina for more than espresso.  Remember that highly customizable part?  Those customizations also include water flow and amount in addition to water temperature so you can make drip coffee and pour-overs, including the bloom, pause, and continuation of a pour-over you would do manually.  You can also adjust the height for different cup sizes.  This truly may be the best espresso machine that brings you the same caliber of coffee from your local cafe to your home.    The Faemina is expected to be available in the United States in Q2 of 2022.

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    Coffee Origins | Brazil

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    When you think about coffee, one country should come to mind first: Brazil.  This South American country is the center of all coffee, and Brazil produces the most coffee in the world by a fair margin.  To put that in perspective, you could combine the next four coffee-growing countries, and they still wouldn’t surpass the coffee production of Brazil.  With over 200K coffee farms, and more than 30 growing regions producing more than 61 million bags of coffee annually that produce both Arabica (approx. 70%) and Robusta (30%) beans, along with many styles such as peaberry, you are more likely to have consumed coffee beans from Brazil.  Brazil has the most complex and detailed coffee classification globally and one that can easily rival Europe’s wine system.  Brazil’s coffee beans are mostly grown in the southeast, and their beans are not limited to espresso Brazilian coffee beans.  Their flavor profiles are the most diverse globally and range from respectable chocolate notes to intense sweetness with respectfully low acidity.  What is unique about Brazil is that they are also a large consumer of coffee, whereas most other countries export their high-quality coffee beans, which will change in the near future.  The reason may be that most of their beans are unwashed or semi-washed, which is the most detailed and natural process and damages the beans, making this challenging to harvest.   ​The next time you find out that the beans you are about to try are from Brazil, know that they are naturally harvested and produced from a country with the most robust and detailed coffee system globally and the most diverse flavor profile. 

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