Starbucks tests 10oz Frappuccino Mini ??

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.

Colombia Quinchia, Shearwater Coffee Roasters

Shearwater Coffee Roasters’ Colombia Quinchia is a smooth full bodied coffee with fruity notes. It has a delicate cocoa finish which lingers on the tongue with a medium to mild acidity.

Colombia Quinchia is from APECAFEQ cooperative & Granja la Esperanza in Midwest region of Colombia near Risaralda. The APECAFE cooperative is a collective that supports efforts to improve roads and schools, promotes education about organic and sustainable coffee farming methods, and helps diversify incomes away from illegal cash crops.

Shearwater Organic Coffee seems to source most of their beans from smaller farms, and lesser know locations. They are a USDA certified organic coffee roaster, and do small-batch artisan roasting.

Check them out at
http://www.shearwatercoffeeroasters.com

Coffee Flour Anyone?

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?

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!