Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Coffee & Tea

TIP OF THE DAY: Sparkling Water & Espresso

The chaser, a time-honored custom of alcohol consumption, is glass of water or a milder beverage consumed immediately after a strong drink. The term developed around 1897 from the French chasser, to chase.

But it took some etymological evolution to create the chaser we know today. Originally, the term referred to a drink of liquor consumed to kill the aftertaste of coffee or tobacco.

Say hello to the reverse of the modern chaser: There is no term for it, so we’re calling it a “leader” (leading is the reverse of chasing). It’s a glass of sparkling water served before a coffee or liquor, to clear the palate.

We didn’t invent the idea: It came to us from Ferrarelle, Italy’s favorite naturally sparkling mineral water, which is readily available across the U.S.

Ferrarelle caught the trend from Italian baristas.

 

Enjoy a “leader” of sparkling water before your espresso. Espresso cup courtesy Illy. Photo by Elvira Kalviste | THE NIBBLE.

 
Baristas, who want to deliver a perfect espresso experience, have found that serving a small glass of sparkling water first, cleanses and enlivens the palate. The thousands of tiny bubbles help wake up the senses, and the dissolved minerals in the water can add a new taste dimension to an espresso.

The trend seems to have begun in coffee bars in Milan, Italy. Order an espresso and a small glass of sparkling water appears first.

So, be the trendsetter in your crowd. You may even teach your local barista a thing or two.
 
WANT TO KNOW MORE ABOUT ESPRESSO & ESPRESSO-BASED DRINKS?

Check out our Espresso Glossary. You’ll discover the different types of espresso drinks and the history of espresso.

  

Comments

NEWS: Get Your Latte At Burger King

Would you like a latte with that burger?

Has America gone latte crazy? If not, why would Burger King add a 12-ounce “coffeehouse latte” to its menu?

Enough with the questions:

Starting today, you can kick-start your morning or take your coffee break at Burger King. The menu includes caramel, mocha, plain and vanilla lattes in regular and nonfat varieties. The lattes are brewed with 100% Latin American arabica espresso from Seattle’s Best Coffee.

The suggested retail price starts at $2.29, but for a limited time, you can try them for just $1.00.

It’s time to round up the gang and head to BK for your coffee break!

 

Coffeehouse lattes are now on the menu at Burger King. Photo courtesy Burger King.

 

Coffee cherries. Photo courtesy
CounterCultureCoffee.com.

 

WHAT’S A LATTE?

Caffe latte, called latte (LAH-tay) for short, is a shot of espresso with steamed milk in a 3:1 ratio of milk to espresso. In France and Italy, it is a breakfast drink. In America it also serves as the base for flavored lattes, where a sweet syrup is added in any variety of flavors—caramel, hazelnut, mocha, vanilla and a long list of specialty flavors.

See all the different types of espresso drinks in our Espresso Glossary.

COFFEE 101: COFFEE CHERRIES

The fruits of the coffee tree are called cherries, and you can see why in the photo: They look just like Queen Anne cherries. Other varieties can be solid red or burgundy.

 

Inside the fruit are two seeds: the coffee beans. The seeds are a pale green color, and turn brown when they are roasted.

There’s a sweet, sticky pulp surrounding the seeds that tastes like a delicate blend of watermelon and hibiscus. But this is not an eating fruit: Most of the cherry interior is taken up by the seeds.

Thank goodness: Otherwise, we’d need to buy even more tiny beans to make a cup of coffee.

  

Comments

EVENT: Coffee Cup Tasters Challenge

How well do you know your coffee?

Counter Culture Coffee wants you to get to know it better. You’re invited to take part in The Counter Culture Coffee Cup Tasters Challenge 2013, held on March 15 in:

  • Asheville
  • Atlanta
  • Boston
  • Chicago
  • Durham
  • New York
  • Philadelphia
  • Washington, D.C.
  •  
    Events in all regions start at 7 p.m. E.T., 6 p.m. C.T. in Chicago.

     

    Taste the coffee black to discover the differences. Photo courtesy Derby Pie.

     

    Known in the industry as “coffee cupping,” this is the process professionals use to assess different coffees—for example, to decide if and how to improve the roast or blend, or which beans should be served/sold by the establishment.

    The Counter Culture event, though, is a consumer contest for a regional title win. The overall winner gets a chance to go to the Specialty Coffee Association of America conference in Boston this April, to compete in the U.S. Cup Tasters Championship.

    For a $5.00 entry fee, participants get to taste delicious coffees: multiple sets (flights) of three cups each. To win, you’ve got to correctly identify which cup is different from the other two in each set.

    Ready to put your palate to the test? Registration information is at CounterCultureCoffee.com.

      

    Comments

    TIP OF THE DAY: Red Kitchenware For Valentine’s Day

    For food enthusiasts, Valentine’s Day isn’t solely about chocolate and cupcakes. Look in the housewares department for Valentine gifts.

    For every price range, red items abound. From a burger/pancake flipper or “spoonula” set (spoon/spatula) to a CrockPot, hand mixer or stand mixer, the housewares department yields bright red gifts that will grace the kitchen every day of the year.

    We received an early Valentine gift yesterday: a Bialetti Mini Express single-serve espresso machine. It uses capsules that produce a perfect taste of Italy every time.

    The machine is $199.00, not expensive for a good espresso machine. If you enjoy just one espresso a day, you’ll break even in about two months, including the cost of the capsules.

    And the Bialetti Mini Express has a modest footprint: 7.5″ wide x 10.5″ deep. It fit easily into the small available space on our kitchen counter.

     

    Treat yourself or your Valentine to a bright red espresso machine. Photo courtesy Bialetti.

     
    ESPRESSO WITH EASE

    We love espresso, and previously had owned a conventional Italian espresso machine. It looked like a work of art, but we found that it was cumbersome and messy to grind, tamp and insert the group head (the device that holds the ground coffee). Too often, we found ourselves either out of fresh espresso beans or tossing out the ones we’d had for weeks (the flavor of the beans declines with each day after they’ve been roasted, and is even more noticeable in a strong-brewed drink that is drunk black).

    Instead of the chore of making espresso, we started brewing French roast coffee in a regular coffee maker. We gave the espresso maker to the first person who said, “Wow, I’ve always wanted an espresso machine.”

    But we are espresso-less no more! The Bialetti Mini Express is a great little espresso machine that produces a terrific cup. It delivers authentic espresso in no-mess capsules, in about 15 seconds—a bit more if you want a double. We couldn’t be happier.

     

    Enjoy a rich cup of espresso whenever the mood strikes. Photo by Luke S.Z. | SXC.

     

    THE BEST ESPRESSO MAKER UNDER $200

    Bialetti may not yet be a household name in the U.S., but the company is the world’s leading espresso maker.

    It put its technical know-how into a small, single-serve espresso machine that has all the pressure needed to make a perfect espresso: a 20 bar high pressure system. Easy-to-use capsules load and expel with one motion. And it’s a great price for such a fine espresso machine.

    The Mini Express has these other features that we really like:

  • The water reservoir is on the side. It’s so much more convenient than the typical reservoir-in-the-back design, which requires pulling the machine away from the wall to check the level and refill the water.
  • It’s easy to brew as short or tall an espresso as you like (we always like a double). The cup platform easily holds an eight-ounce-size American cup.
  •  

    5 DIFFERENT TYPES OF ESPRESSO

    So you thought there was only one type of espresso? No: Espresso is not a type of bean but a roasting style (see our Espresso Glossary for more information). Each region of Italy has its preferred blend of beans. Bialetti offers four different styles plus a decaf—a boon for espresso lovers who are off caffeine.

    All of the styles are rich and round with the most wonderful aftertaste that you can enjoy the cup long after the last drop is gone. The variations are in the body and intensity, with subtle flavor nuances.

  • Milano is a smooth and light-bodied espresso style favored by the Milanese.
  • Venezia, a light roast preferred in Venice, is a round and delicate espresso.
  • Roma, a rich, bold style preferred in the Eternal City, has complex flavors.
  • Napoli, a full-bodied and intense espresso in the Neapolitan tradition, is bold style, what many Americans think of as espresso.
  • For decaf drinkers, there’s a velvety medium roast.
  •  
    The Bialetti Mini Express comes with a “starter kit” with two of each capsule, so you can quickly decide your favorite. It’s easy to buy capsules online (Amazon.com, BialettiShop.com) or at retailers such as Bed, Bath & Beyond, Crate & Barrel, Kitchen Kapers and Sur la Table.

    A box of 16 capsules is $11.95. That’s less than 70 cents for a rich, delicious cup of espresso. And it will make you or your Valentine happy for years. Can you say that about a box of chocolate?

      

    Comments

    TIP OF THE DAY & VIDEO: How To Make Good Espresso

     

    It’s National Espresso Day, so trade your regular cup of java* for an espresso.

    Some people are intimidated by an espresso machine. This video shows how easy it is to use one.

    Espresso can only be made in an espresso machine, which exerts a specific amount of pressure on the ground coffee beans. The beans need to be an espresso roast, the darkest roast of coffee beans. The objective is a strong, pleasantly bitter shot of coffee.

    You can get an espresso machine with a small footprint that will pay for itself in two weeks, assuming you purchase one espresso daily. With your own machine, you can enjoy a shot—or a double or triple shot—as often as you like, for pennies.

    The Capresso espresso machine shown in the video is less than $60.00. Take a closer look at it on Amazon.com).

    What if you don’t want to buy an espresso machine? The closest cup of strong, bitter coffee is a brewed Italian roast, made in a regular coffee maker.

    Find everything you want to know about espresso in our Espresso Glossary.
     
    See all of the national food holidays.

       

       

    *The Dutch began to cultivate coffee trees on Java, a large island in the Dutch East Indies, in the 17th century; hence the nickname “java” for a cup of coffee.

    Comments

    RECIPES: Mocha Latte, Iced Mocha Latte & More

    Iced mocha latte. Photo courtesy Krups.

     

    After we published the recipe for three-minute caramel latte, the mocha latte fans wrote in: “Where’s our mocha latte recipe?”

    Here it is, just in time for National Coffee Day, September 29th. Thanks to Krups for the recipe: We’re making the espresso in a Krups combination Coffee Maker & Espresso Machine (the company also makes an espresso machine with a glass carafe, but note that “four cups” means four espresso-size cups).

    This recipe isn’t a Starbucks-variety mocha latte: It has a kick of coffee liqueur. For kids and non-drinkers, we have an iced mocha latte milkshake,” below.

    ICED MOCHA LATTE RECIPE FOR ADULTS

    Ingredients

  • 2 ounces of fresh brewed espresso
  • 4 ounces of skim milk
  • 2-3 tablespoons of chocolate syrup (regular or reduced fat—we use Guittard)
  • 2 ounces of Kahlúa or other coffee liqueur
  • Optional garnish: whipped cream, chocolate shavings and/or chocolate syrup drizzle
  • Preparation

    1. Brew the espresso according to the manufacturer’s instructions. Allow to cool to room temperature.

    2. Fill a tall glass with ice and pour over the ice in this order: chocolate syrup, milk, Kahlúa and espresso. Stir well to combine.

    3. Garnish and serve. Toast to National Coffee Day.

     

    HOT MOCHA LATTE RECIPE

    A mocha latte is a variation of caffé latte (called latte for short) to which some type of chocolate flavor has been added.

    It can be dark, milk or white chocolate syrup, cocoa powder/mix or even chocolate milk or powder.

    Ingredients

  • Strong-brewed coffee (we use espresso, French roast or
    Italian roast)
  • Milk
  • Chocolate flavor component
  • Optional garnish: whipped cream, chocolate shavings, drizzled chocolate syrup
  •  

    Preparation

     

    Mocha milkshake. Photo and recipe (below) courtesy Nescafé Taster’s Choice.

    1. Brew coffee. Mix in chocolate flavoring of choice, stirring to combine thoroughly.

    2. Heat milk in a saucepan, whisking to create a froth. (Alternatively, we love our milk foamer.)

    3. Fill a cup with half coffee/chocolate mix, half milk. Spoon foam on top. Garnish as desired.
     
    MOCHA LATTE MILKSHAKE RECIPE FOR KIDS

    Ingredients

  • 3/4 cup milk
  • 2 teaspoons instant coffee granules
  • 1 cup ice cubes
  • 1/2 cup (about 1 large scoop) chocolate ice cream or frozen yogurt
  • 1 tablespoon granulated sugar
  •  
    Preparation

    1. BLEND. Place milk and coffee granules in blender; cover and blend until coffee is dissolved.

    2. ADD. Add ice, ice cream and sugar; blend until smooth.

    3. GARNISH with whipped cream, chocolate shavings or chocolate sprinkles. Serve immediately.

    Find more of our favorite coffee recipes.

    Check out the different types of coffee in our Coffee Glossary.

      

    Comments

    TIP OF THE DAY: How To Dissolve Sugar In Cold Drinks

    Sugar dissolves slowly in cold liquids. Photo by K.G. Toh | CSP

     

    As most people have discovered, table sugar is slow to dissolve in cold drinks. Whether you’re sweetening iced coffee and iced tea or making a sweet cocktail, there are better products to use than conventional granulated sugar.

    Superfine Sugar

    Pick up some superfine sugar, or make your own.

    Superfine sugar is simply table sugar that is ground into smaller grains, which dissolve quickly. You can make it in the food processor by pulsing table sugar until it’s very fine. Keep superfine sugar in a separate sugar bowl to bring out when you’re serving iced coffee and tea.

    Simple Syrup

    Simple syrup is typically used by bartenders to sweeten drinks. It’s a mixture of half sugar and half water, stirred over medium-low heat until it dissolves. Cooled to room temperature, it’s a quick sweetener.

    You can buy it or make a batch, keep it in the fridge in a tightly-capped jar and use as needed. Here’s the simple syrup recipe.

    There’s also a sugar-free simple syrup made with stevia.

     

    Agave Nectar

    The healthiest alternative is to use no sugar. Refined white sugar makes no positive contribution to our nutrition and has a downside everyone is familiar with.

    A better choice than sugar is agave nectar, a low-glycemic natural sweetener from the agave plant. Agave nectar has a glycemic index (GI) of 32; half that of table sugar (GI 60-65). Honey has a GI of 58, pure maple syrup has a GI of 54. (Here’s more information on agave.)

    WHY DOESN’T SUGAR DISSOLVE FASTER?

    It’s simple chemistry: Substances dissolve faster in hot water. Hot water molecules have more entropy (move faster) than cold water molecules, enabling hot water to more quickly break down the sugar molecules in the solution.

    How many types of sugar are there? Check out our Sugar Glossary.

     

    MORE COLD DRINK TIPS

    Don’t Dilute The Iced Coffee/Iced Tea

    We’ve been to delis where iced coffee (or tea) is made by pouring the hot stuff over ice. They probably figure that with the added sugar and milk, people won’t notice how dilute the coffee is.

    At home, you can:

  • Brew it ahead of time. If you’re a big consumer of iced coffee or iced tea, it’s also very inexpensive.
  • Save leftovers. When we have leftover brewed coffee or tea, we add it to a bottle in the fridge.
  • Turn leftovers into ice cubes. You can use them to chill down room-temperature coffee or tea, or to make already-chilled beverages extra-cold. Check out all the ways you can make and use “specialty” ice cubes.
  • Use coffee concentrate. We always have a supply of Java Juice packets on hand (certified kosher). You can also carry them and add them to your water bottle throughout the day.
  •  

    Iced tea pitcher and photo from TeaForte.com.

     

    Try Flavoring Ice Coffee & Iced Tea

  • Make Summer Flavors. Use flavored extracts—coconut, orange and vanilla, for example, Add ¼ teaspoon per cup/glass of coffee or tea.
  • Fancy Flavors.Check out Gevalia Coffee’s recipes for Caramel Iced Coffee, Chocolate-Hazelnut Iced Coffee, Lemon-Ginger Iced Coffee and Mint-Mocha Iced Coffee. There’s also the Whipaccino: cold coffee and vanilla ice cream whipped in the blender.
  •  

    MORE RECIPES

    Here are more iced coffee tips and recipes.

    Try this recipe for ultra-rich vanilla iced coffee with shaved chocolate.

      

    Comments

    PRODUCT: First Flush Darjeeling Tea

    Tea is an herb, the leaf of the tea plant. The leaves are dried; in the case of oolong and black teas, they’re heated to engender oxidation.

    Just like the other herbs on your shelf, tea doesn’t maintain its flavor for years; it fades over time. Black, green or white, the fresher tea is, the better it is.

    For your own enjoyment or for Mother’s Day gifting, you can now enjoy the freshest Darjeeling tea of the season, known as the first flush (the first plucking).

    Darjeeling, high in the Himalayas, is a district and city in the Indian state of West Bengal, on the western border of Bangladesh. The tea plant’s winter dormancy period is over, and young leaves have sprouted over the Darjeeling hillsides.

    Darjeeling tea is revered by many tea connoisseurs for its delicate muscatel flavor (which connoisseurs enjoy plain, without milk and sugar).

    The Republic Of Tea has air-freighted a very limited quantity of this first flush tea to the U.S., so that tea lovers can enjoy the first tea of spring.

     

    First flush 2012 Darjeeling tea. Photo courtesy Republic Of Tea.

     

    The tea comes from the Thurbo Estate, at an elevation of over 5,000 feet (Darjeeling ranges to 6,730 feet—light woolens are worn in summer). Nestled in the foothills of the Himalayas, the Thurbo tea plants grow alongside orange orchards and orchid vines.

    Spring 2012 in Darjeeling was unusually dry. Quality was high, but yields were low, making this tea more rare than in other years.

    Rich in essential oils, the leaves have an exquisite, sweet flavor and aroma. Pronounced muscatel notes are followed with a soft astringency and a lingering finish.

    A Limited Edition

    There’s just a limited amount of this special reserve tea available. A 3.5-ounce reusable tin, which makes 50-60 cups of tea, is $25.00.

    The tea is certified kosher by OU and certified gluten free.

    Get yours here.

    Find everything you want to know about tea in our Tea Section.

      

    Comments

    TIP OF THE DAY: Dessert Tea

    Have some dessert tea: with dessert or
    instead of it. Photo courtesy TeaForte.com.

     

    Many people enjoy a cup of tea with dessert. But what exactly is dessert tea?

    Dessert tea is a relatively new addition to the tea repertoire. It sprouted up with the green tea and white tea push a decade ago. Many non-tea drinkers wanted the antioxidant benefits of tea but didn’t like the taste of plain green and white tea (which don’t taste great with milk and sugar).

    So tea blenders started blending green tea, and then white tea, with any number of ingredients that provided flavor and a hint of sweetness: fruits and nuts; butterscotch, caramel and chocolate extracts; flowers (hibiscus, jasmine, rose, saffron); plus cinnamon, mint, vanilla and other flavorings.

    At a certain point, one producer saw these nearly-calorie-free flavored teas as appropriate for dessert or as a guilt-free sweet beverage; and “dessert teas” were born.

     

    Dessert teas are made with black, green, oolong, puer and white teas, and rooibos (herbal “red” tea). You can drink them with dessert, instead of dessert, or at any time of day, plain or with milk and/or sugar.

    Flavored Teas Are As Old As “Tea”

    Dessert teas are seen as expanding the tea-buying market by appealing to the non-tea-drinker with mass-appeal flavors common in soft drinks and flavored lattes. The concept is not new—only the name and the marketing of the tea for “dessert.”

    Since the dawn of man-made fire and vessels, teas were steeped from many barks, berries, leaves and roots. Before tea arrived in Europe in the 17th century (coffee also arrived then, in 1615, along with hot chocolate), this is what was drunk.

    Today, “tea” refers specifically to brewed leaves of the Camellia sinensis plant, or tea bush. “Herbal tea” is called a tisane in the industry (the word originated with the Greek word ptisane, a drink made from pearl barley).

    More about tea.

      

    Comments

    TIP OF THE DAY: How To Store Coffee

    Advice circulates that coffee beans should be kept in the freezer to maintain freshness.

    False!

    Freezing the coffee coagulates the natural oils contained in the beans. These oils need to emulsify to produce the body and mouthfeel of the coffee.

    Coffee is best right after it is freshly-roasted. Beans can be stored in the refrigerator for a few weeks, but an airtight container is crucial. It protects the internal moisture of the coffee bean and keeps out odors.

    Of course, the best storage advice is to buy what you need as you need it. Fresh-roasted coffee should be purchased with other perishables. Large, bargain-size bags of beans or ground coffee are no bargain if they hang around for weeks (or months!), losing flavor.

    If you find yourself with too much coffee on hand, consider brewing iced to keep in the fridge. Coffee is a source of healthful antioxidants. If you don’t have a caffeine sensitivity or high cholesterol, iced coffee is a refreshing cold drink.

     

    The best coffee is made with freshly-roasted beans. Photo by Hannah Kaminsky | THE NIBBLE.

     

    What About Ground Coffee?

    Ground coffee that is not in a sealed vaccum pack will begin to go stale within 24 hours after the coffee has been exposed to air.

    Connoisseurs with sensitive palates can notice a decline in flavor two hours after the coffee is ground!

    Light & Heat Are Enemies

    Keep all coffee away from direct light and heat. They begin to cook the coffee oils, and will affect the flavor and aroma properties.

    Coffee Trivia: Why The Lemon Peel?

    In Europe, you may see coffee—especially espresso—served with a piece of lemon peel. The peel is rubbed around the rim of the cup.

    This was originally used to counteract the taste of over-roasted, bitter espresso. The lemon oil in the peel blocks the bitterness.

    Italians traditionally serve top-quality espresso without lemon peel; to serve peel means the coffee isn’t as good as it could be. However, some people grew to enjoy a hint of lemon with their espresso. If you do it (we do), there’s no shame in serving lemon peel.

    MORE ABOUT COFFEE

    Find information galore, recipes and things you never knew about coffee in our Gourmet Coffee Section.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact