You can also try tossing the beans in powdered sugar, cocoa or powdered sugar mixed with cinnamon. For a kick, add a pinch of cayenne pepper. If you prefer flavored coffee, purchase the flavored coffee in whole beans and swap those out for the regular coffee beans. Research contributed by Mark Neufang, Taste of Home Culinary Assistant
· It was like a chocolate-covered cherry in a cup, and it was my first time really thinking about what makes “good coffee.” The longer we’ve been together, the bigger our coffee prep station has become.
· Also known as texture or mouthfeel, an espresso’s body can be light and airy, almost like a tea, or dense and heavy, like warm honey. An espresso’s body can vary massively; it might be oily, creamy, juicy, or syrupy. “If you want a [lighter] body, go for beans with a more floral flavour, like [a washed] Ethiopian coffee from Yirgacheffe …
· 22 Dandelion Chocolate. This San Francisco chocolatier isn’t trying to be vegan, but when you make chocolate the way it should be—pure and simple—the result just happens to be animal-free. Each bar is made with cacao beans and sugar—that’s it. Like coffee, the variations in flavor come from the beans’ origin.
· Paga is covered in a neutral, off-white colour. Thanks to the double-height levels, customers are able to see through the glass windows into the roastery room from every vantage point in the cafe.
· Sofia Vergara, 49, shared a naked Instagram post in honor of National Coffee Day where she posed nude underneath a pile of coffee beans from her homeland of Colombia.
· Vampire Bark Ingredients. It only takes three easy to find ingredients to make this festive Halloween treat. white melting chocolates – these are so easy to melt in the microwave, you could also use a bar of white chocolate, but it is a little trickier to melt in the microwave; stick with the melting chocolates if you can. red gel – in the baking aisle at almost any grocery store
· Daily Coffee News by Roast magazine provides essential only news and resources for specialty coffee professionals. Daily Coffee News covers coffee news from seed to cup, including stories on coffee origin, imports, exports, logistics, supply chains, sustainability, retail, baristas, roasting and consumer trends.
· The Coffee Cocoa Council (CCC) and the Ghana Cocoa Board (Cocobod) in a statement said two of the world’s top chocolate sellers were not paying the living income differential (LID). The LID gives cocoa farmers a bonus of Us$400 per tonne in addition to the market price and is envisioned to cushion poor cocoa farmers.
· A quad-beans-blend of Brazil, Colombian, Ethiopia and Sumatra Quad-beans-blend, roasted by Highlander coffee is used for their espresso-based drinks at the moment. (They will be switching to Swedish coffee beans in future.)
· Set the chocolate-marshmallow mixture aside to cool until barely warm to the touch, about 30 minutes. Beat whipping/heavy cream in chilled medium bowl until soft peaks form. Fold the whipped cream into the cooled chocolate mixture. Pour into pie shell. Refrigerate uncovered about 8 hours or until set.