Coffeesage.com readers have been invited to participate in a Seattle’s Best Coffee contest. First prize is an all expenses paid trip to the coffee capital of the US……….. Seattle!!!!
Seattle’s Best is celebrating their fan’s love of great coffee. They are now looking for their BIGGEST fan to join them for a first class coffee lover’s experience in Seattle. You can compete to win the free trip that will be the “ultimate coffee immersion” and a chance to become a Seattle’s Best Coffee Ambassador. The Ambassadors get the “low-down” on coffee news, prizes and other free stuff.
The contest runs through September 3rd. To enter, visit the Seattle’s Best Coffee Facebook fan-page and tell them why Seattle’s Best Coffee is the “bright spot in your day”.
Good luck and may the coffee be with you!!!
Cafe Grumpy in Chelsea, NY is fed up with extension cords being ran all over their store. Although their Brooklyn location welcomes those with laptops and noise cancelling headphones. The owners, Caroline Bell and Chris Timbrell have been the target of much bad publicity for their ban in the Chelsea location.
Cafe Grumpy has opened up a third location with a different design intended to forever fix their “laptop” problems. The new location in Park Slope has no chairs…at all, unless you count the bench outside of the coffee bar for those who choose to linger. It does have a counter in the rear of the shop and a chest-high table in the front.
“I don’t think I’d ever do a bigger space with tables and chairs again,” Ms. Bell said. “I appreciate the idea of when you go someplace and it feels like a home away from home, but I don’t think it should be a home office away from home.”
This type of grab-n-go coffee bar is becoming more common around the country and especially in New York. “There’s clearly a philosophy behind the coffee bar,” said Christian Geckeler, who describes his ongoing odyssey to taste the country’s best coffee on Manseekingcoffee.com. “It puts the emphasis on the coffee and the barista.”
To read more check out the New York Times article at http://www.nytimes.com/2010/08/25/dining/25coffee.html
Starbucks has announced the introduction of an ultra premium coffee, Starbucks Reserve, to their menu. A 12 oz cup will sell for nearly $3 in Seattle and other select markets. The coffee will be released on August 31st.
Starbucks has chosen to pitch the product in New York City, San Francisco Bay Area, Los Angeles, Washington D.C., Boston, Seattle, Portland, Ore., Chicago, Dallas, Philadelphia, Atlanta and Miami. Starbucks will preview the coffee in select markets on August 28th.
Coffee prices are at a 12 year high in New York due to the weak dollar. The US dollar dropped against the six other major currencies, even after gaining in the last five sessions.
The Reuters/Jefferies CRB Index of 19 raw materials gained as much as 0.5 percent before a plunge in wheat prices dragged the index down. Coffee climbed 6.1 percent last week on speculation that too much rain will hurt crops in Brazil and Colombia, the world’s largest producers of arabica beans. “The lower dollar is giving coffee a little bit of bid,” said Hector Galvan, a senior trading adviser at RJO Futures in Chicago. “There’s also some speculative buying” following last week’s increases, he said.
Bloomberg reported that Coffee has gained 33% this year in te global market.
Coffee Provided by Kicking Horse Coffee , http://www.kickinghorsecoffee.com
Some of the most unique and high quality packaging I’ve seen. They actually seal their whole bean coffee in a can.
Getting past the packaging I brewed the “Kick Ass” (Dark) blend. It was full-bodied with just the slightest hint of smoke that most dark coffees are overwhelmed with. The flavor was pronounced, smooth mouth fill. If you like dark coffee but don’t like the bitter over smoked aftertaste of a lot of coffees then this it a good one to try.
Notes from Kicking Horse Coffee
The name says it all: carpe diem, play to win, no regrets. Don’t let this cute little donkey fool you-he plays for keeps. This take-no-prisoners roast is popular with athletes who’d rather enjoy a good cup of coffee than choke down an energy bar before a workout. A great mix of Indonesian and Central American beans that is guaranteed to kick some sense into you.
Coffee Provided by Newhall Coffee, http://newhallcoffee.com/
The Taste of California Collection is comprised of 6 interesting blends.
Organic California Blend, Mammoth’s Bow-Chicka-Pow-Pow Blend, Beatnik Espresso, Surf & Snow Blend (Caramel Vanilla), Earthquake Blend, Sunset Blvd. Blend (Cinnamon Vanilla)
Overall this is a great collection of coffees. They seem to have something for everytime of the day, if your not a fan of flavored coffees don’t worry they are overly flavored or overly sweet and might be something to try with a dessert. The blends seem to play off one another and the Roaster seems to be trying to cover a full range of coffee flavors. It’s a neat idea to order a group of coffees that work with one another and rotate through them, it helps to keep your palate guessing.
Here’s what they say about these coffee blends
Organic California Blend
Roasted to a full city roast to bring out the earthy and citrus notes of the Sumatra bean, while developing the Peru bean to give it that chocolate finish. This blend works amazing as an espresso shot as well!
Features organic Sumatra Mandheling Double Picked, from the Aceh region of Sumatra, these are semi-washed arabicas and organic Peru, which has the standard body, brightness and depth for South Americans. Grown in very high elevations on the eastern slopes of the Andes mountain range.
Mammoth’s Bow-Chicka-Pow-Pow Blend
Inspired by Southern California’s Mammoth Mountain winter culture, this is a double picked Grade 1 Sumatra Mandheling bean roasted using a “long roast’ method to bring out the full characteristics of what the bean was meant for.
This Sumatra is grown inland from the southern coast in the Aceh Region, known for its earthy and spicy notes. These have low acidity.
A combination of 3 beans from Indonesia, South America, and Central America brings this espresso roast to a diverse and complex body, while producing a very mild and clean finish.
The South American bean of the ‘Typica’ Varietal is wet processed and sun dried. The Central American bean of the ‘bourbon’ varietal is semi-washed and sun dried to bring out its nutty and floral notes. The Indonesian is semi-washed and sun dried, bringing out the earthy and spicy notes.
Surf & Snow Blend (Caramel Vanilla)
Begins as a Brazilian bean and is inspired by the ideal California day – surfing and skiing or snowboarding the same day.
The beans are roasted to a city roast to enhance the caramel vanilla flavor.
Wake-up California-style with a high impact blend.
A Central American bean with a very strong bite but with a rolling mild finish. You will find nutty and chocolaty notes with this bean mixed with a strong and crisp body.
A Guatemala from the Antigua Region, located between 3 volcanoes and grown on volcanic forested soil.
This is a Caturra type of bean grown on an elevation between 4,500 – 5,500 feet.
Sunset Blvd. Blend (Cinnamon Vanilla)
Inspired by the culturally, historically, and aesthetically significance of Hollywood’s Sunset Blvd.
The combination of cinnamon and vanilla brings out the bright taste and body of this bean. Perfect for those early mornings on the go!