Did you get your free coffee at McDonald’s yet? You can get a free small McCafé coffee during breakfast hours at participating McDonald’s restaurants across the country. Even if you’re not a fan of fast-food coffee, this one is free. Let me know if you get your free coffee and how you’d rate it.
OK, I may need someone to explain to me the point of this one. Starbucks is apparently testing a 10 ounce Frappuccino in some markets. Besides only being 2 ounces smaller than the “Tall”, they are also less customizable. Personally, I usually prefer my coffee a little less sugar laden, and maybe that causes me to be a little near sighted to the plight of the Frappuccino lovers who for some reason can’t finish a full 12 ouncer. If it’s a calorie savings you are looking for, you might consider a cold coffee with a shot of flavor and skim milk (or half and half), that way you get your cold sweet fix without completely skimping on your caffeine fix.
Kauai Coffee has come out with a new K-CUP design. It’s half the size, much more eco-friendly, with an improved filter for better flow.
They have 3 new blends. Island Sunrise (Mild Roast), Garden Isle (Medium Roast), and Na Pali Coast (Dark Roast). All of their coffees are grown on the Hawaiian island of Kauai at the Koala estate. Grown in volcanic soil their coffee generally has a rich but smooth flavor.
Checkout their video explaining how their new K-CUP works.
Something new is on the horizon for all of you food lovers out there. Its coffee flour! Coffee flour is the brain child of Dan Belliveau, who is a former Director of Technical Services at Starbucks. He noticed that there was a lot of waste when it comes to making coffee. Specifically the actual berry that coffee seeds come in. The fruit is often discarded after the coffee bean has been extracted. It contains a lot of nutritious goodness and is sometimes used in tea, but for the most part it goes to waste. Belliveau wanted to find a way to use the berry to minimize the waste so he started to experiment. He made coffee flour and his wife baked it into some cookies to see if it was a success or just a harebrained idea. Luckily, it was a success and now Mr. Belliveau’s company, CF Global Holdings, has a patent-pending process for milling the coffee flour. Belliveau says the flour tastes of a “sweet, dried fruit flavor.” The flour is gluten free, has more iron than spinach and more protein than kale. It is also an amazing source of fiber. It contains five times more fiber than whole grain flour. It is 55 percent fiber! It does contain a small amount of caffeine. Edible caffeine tends to have a slower effect than liquid coffee allowing it to sustain the caffeine effect longer in the body.
So what do you think? Are you going to give it a go?
What would happen if Starbucks had a bouncer like a night club? That is the question that that comedian Jena Kingsley set out to discover by setting up a station in front of a New York City Starbucks. She sat there, complete with a list and informed people that in order to go in their name had to be on the list or they had to make a reservation.
“In all of my pranks, or social experiments I have been amazed with how cooperative New Yorkers are. They are unfazed and I couldn’t believe how many people got in line”, said Kingsley.
She recorded the adventure and put it on Youtube. Take a look!
7-Eleven now has Guatemala Santa Rosa coffee. If you like a nice mild cup of coffee, then this volcanic grown coffee if a great choice. Next time your at a 7-Eleven check it out, it’s a great way to warm up.
So much cooking and baking goes on around the holidays. I just love this time of the year. While I’m feeling all festive, I also like to fill my coffee mug with some holiday cheer. Here is my favorite recipe.
You will need 1/3 cup ground coffee, 1/2 tsp ground cinnamon, 1/8 tsp ground cloves, 1/4 cup of orange marmalade and, of course, cold water to put into your coffee maker (I generally make 3 cups).
Mix your ground coffee, cloves and cinnamon together and place them in a coffee filter. Put your orange marmalade straight into the coffee pot. It will melt when the hot brew comes through and will fill your coffee with orange delight-fulness:) Just to make sure your marmalade is blended properly stir your brewed pot before enjoying.
So what are your holiday coffee drink specials? I’d love to know!!
The holidays often bring out the best in people. One customer at Starbucks in New Haven was feeling the Christmas Spirit and decided to play Secret Santa to everyone who came in while he was enjoying his coffee. He gave the baristas his American Express card and told them that he wanted to pay for EVERYONE’s coffee while he was there. He ended up racking up a bill of between $500 and $600 when it was all said and done. He gave all of the employees a tip as well. They say he was smiling from ear to ear. What a wonderful Holiday gesture:)
Is it so??? Have scientists created the perfect coffee mug? Logan Maxwell and Dean Verhoeven claim they have.
“Temperfect”, the name Maxwell and Verhoeven have given the mug, keeps coffee the perfect drinking temperature for hours on end, not too hot, not too cold, just right. It is designed to bring beverages that are scalding hot to a drinkable temperature and keep them there for 3 hours.
So, how does Temperfect do its magic? It has two layers, just like regular insulated coffee mugs, however, between the layers lies a solid material, “material x”, (the scientists have not yet disclosed what “material x” actually is to the public yet, but they do tell us that you could eat it if you wanted to and it is non-toxic), that melts at 140 degrees fahrenheit. By absorbing the excess heat the coffee is brought to a drinkable temperature for 3 hours before your beverage starts cooling down.
This mug is still in the prototype phase, but hopefully they will get it up and running and on the shelves soon:)
I was completely taken aback, and amused I must say, to learn that one cafe in France is “charging” customers for their rude behavior. I like the concept in theory, but I wonder how it would actually works in practice.
NBC News reported that a cup of coffee at a certain little cafe in the town of Nice costs about $9.50 USD if you order it straight up. If you ask for your coffee politely and say “please” you get a huge discount that lowers the price of your coffee to about $6 USD. That is a darn good “coupon”!
It gets better! If you are extremely nice you can get your coffee for about $2 USD by going the extra step and greeting your barista a “good morning”. Heck, I say “good morning, hope you have a great shift, happy evening and hope you sleep well!” Wonder if I could get my Joe for a buck if I did that? Might as well try, can’t hurt, might help! 🙂
The thing is, the discounts aren’t real, they are only perceived to be real. Fabrice Pepino, the cafe owner, has never actually charged more than approximately $2 USD for a cup of coffee, but the customers find the sign threatening a steep price for their bad behavior entertaining and it lightens their mood. He says some even give it a go and try to get the “deep discount”. Sorry folks, in reality “good morning, hope you have a great shift, happy evening and hope you sleep well!” won’t get you any better deal, but it will sure make your barista’s day better and I believe, in turn will make yours a little better too. Kindness rubs off on others that way.
If you want to see the picture of the menu that went viral on twitter you can see it here: http://nbcnews.to/1byNv0v
Kopi Luwak is the worlds most expensive coffee, averaging at about $200 per pound. Why you might ask? Because civets, cat like creatures, eats coffee berries and poop them out. The freshly expelled beans from the center of the berry are then collected and become the famous Kopi Luwak coffee bean.
Because of its high price tag, there are bound to be imitators. How is one to prove or disprove that their coffee was previously digested by a civet? We now have the answer to that question! Imposters beware!!!
The Journal of Agricultural and Food Chemistry’s summer issue explores the unique fingerprint that civets leave on coffee beans. Researchers at Osaka University in Japan analyzed 21 different types of coffee beans and found distinct fingerprints of citric and malic acid on Kopi Luwak beans that distinguished them from other beans. They were even able to tell if a roast had been mixed with 50% Kopi Luwak.