coffee and tea march 2007
coffee and tea festival
coffee and tea festival

coffee and tea


chip n dipped

beer festival

fresh cup mag



tay tea


- Red Espresso -
South African Innovation

Attendees at the NYC Summer Fancy Food Show got a real treat as they packed into the red espresso™ booth last month. Was it the crafty innovation, the alluring aroma, or the uncontrollable curiosity that lured them in to sample something they had never seen before?  

Delicious and positively addictive, red espresso™ is the latest taste sensation on everyone’s lips. red espresso™ is 100% super export grade rooibos tea leaves specially ground for use in an espresso machine.  It is naturally caffeine-free, loaded with anti-oxidants (four times more antioxidants than a traditional cup of rooibos tea), and can easily be made at home using an espresso machine or moka pot—just like coffee!  It is also the winner of the 2006  “New Product of the Year” in a competition celebrating South African innovation. Who would have thought that a tea could play by coffee’s rules? 

An ex-coffee junkie with a penchant for espresso, Cape farmer and entrepreneur Carl Pretorius walked into his kitchen one day desperate for a coffee fix. Conscious of the toll his six-a-day espresso addiction was taking on his body and realizing the need for a healthier habit, “I tore open three rooibos teabags and poured them into the handle of my espresso machine.”  What he expressed wasn’t an espresso but seriously strong tea with pure potential.

espressoInspired by the concept and the progress he had made, Pretorius started experimenting with export quality rooibos tea. After a few months refining the mixture, “I knew I was onto something special when the red shot I expressed delivered an amazing saffron-colored crema and tasted delicious,” said Pretorius. 

Cleverly, he patented the concept and started creating a whole range of red espresso™ based drinks. red espresso™ can be used to create a variety of healthy and delicious drinks—hot or cold—from lattes and cappuccinos to shakes and iced teas. “Red espresso captures the pure essence of rooibos without being harsh or bitter.  It’s ten times stronger than rooibos from a teabag and it contains more antioxidants,” said Pretorius. “Red espresso is pioneering the fusion of two global trends: café culture and good health,” he added.

espressoUntil recently, red espresso™ was only available at specialty cafés. Thankfully, consumers can now curl up and relax or entertain in style with red espresso™ at home. It is available in a re-sealable 250g pack that lasts for up to six months once opened (no need to refrigerate).  It is produced for immediate use (no grinding necessary) and contains only 100% rooibos tea.

Consumers can order the retail pack by calling toll-free 1-800-99myRED, or order online at Red espresso™ is currently available in select cafes and espresso bars, and will be available in several retail outlets beginning in October.
Retailers, cafes, and restaurants can order retail or trade packs through the toll-free number (1-800-99myRED ) or by e-mail (
For even more information about the product, visit

- World’s Best Specialty Coffee -
Specialty Coffee Association Bestows Highest Honor

la esmeraldaThe Panama coffee estate, Hacienda La Esmeralda received the highest honor as it was selected as the world’s best specialty coffee for a record third consecutive year.

The 2007 event took place earlier this year at the SCAA’s 19th Annual Conference & Exhibition in Long Beach, CA.  Hacienda La Esmeralda’s winning coffee, from the Jaramillo region of Boquete, Panama, was one of 104 of the finest coffees that participated in the three-day international competition.

SCAA 2007 Cupping Pavilion Results:

  1. Hacienda La Esmeralda, Panama
  2. El Injerto, S.A., Guatemala
  3. Delicafe S.A., Costa Rica
  4. Jesus Mountain Coffee Company, Nicaragua
  5. Oromia Coffee Farmers Cooperative Union, Ethiopia
  6. Ka’u Farm & Ranch Company LLC, Hawaii
  7. Carmen Estate, Panama
  8. Café Importa, Colombia
  9. Ka’u Farm & Ranch Company LLC, Hawaii
  10. Volcafe Specialty Coffee, Ethiopia
  11. C.I. Racafe & Cia S.C.A., Colombia
  12. Café de El Salvador, El Salador

coffee cupMore than 30 experienced judges selected the winning coffee by cupping—specifically accessing six distinct attributes of the coffee samples, including: fragrance, aroma, taste, flavor, aftertaste, and body.

For information about Hacienda La Esmeralda coffee, visit

Celebrating its silver anniversary in 2007, the SCAA is the world's largest coffee trade association. SCAA members are located in over 40 countries and represent every segment of the specialty coffee industry, from coffee growers to coffee roasters and retailers. The SCAA's mission is to be the recognized authority on specialty coffee, providing a common forum for the development and promotion of coffee excellence and sustainability. The SCAA's dedication to excellence in coffee is realized through the setting of quality standards for the industry; conducting research on coffee, equipment and perfection of craft; and providing education, training, resources and business services for members. The SCAA's annual conference is held in a different U.S. city each year and is the coffee industry's largest gathering and exhibition.  (

- Easy Entertaining -
A Tea Party–Tay Tea Style

As seen in the August 2007 issue of
Everyday with Rachael Ray

champagneGreen Tea Champagne
6 Servings
Prep Time 5 min (plus steeping)

2 tablespoons KYOTO TEA
One 750-ml bottle brut champagne or prosecco, chilled
Mint leaves for garnish (optional)

Steep the Kyoto Tea in 2 cups cold water for 6 hours. Strain, cover, and refrigerate for at least 1 hour or overnight.

To serve, fill champagne glasses halfway with the Kyoto Tea and top off with the champagne and mint leaves, if desired.

KYOTO TEA: a Japanese green sencha with cherry blossom rose petals. Delicate and high in anti-oxidants. Gorgeous to behold and delicious to drink.  

Chicken-Sesame Tea Sandwiches
Makes 24
Prep Time 30 min (plus steeping and cooling)
Cook Time 20 min

1/4 cup TWIGGY TEA
4 boneless chicken breasts (about 1 1/2 pounds)
1/3 cup grated fresh ginger
2 cloves garlic, finely chopped
Salt and pepper
1 cup mayonnaise
1 tablespoon toasted sesame oil
4 teaspoons finely chopped fresh tarragon
4 teaspoons finely chopped fresh basil
12 thin slices white sandwich bread
4 tablespoons butter, at room temperature
Toasted sesame seeds, for serving

Steep the Twiggy Tea in 3 cups cold water for 30 minutes. Strain and discard the leaves.

In a medium skillet, arrange the chicken breasts in a single layer; pour in the strained tea. Add the ginger, garlic and a pinch each of salt and pepper.  Bring to a boil, then lower the heat, cover and simmer until the chicken is cooked through (10-15 minutes). Drain and set the chicken aside.

Shred the chicken into small pieces and place in a shallow bowl; cover and refrigerate until chilled (about 20 minutes).  Stir in the mayonnaise, sesame oil, tarragon and basil until combined.

Spread each bread slice with butter and top 6 of the slices with 1/2 cup chicken salad; top with remaining bread. Trim the crusts and cut the sandwiches into 4 triangles.  Pour sesame seeds onto a saucer and dip 2 sides of each sandwich into the seeds to coat.

twiggy teaTWIGGY TEA:  is an organic, superior oolong tea (a semi-fermented blue-green tea) from the Fujian Province in China. It is blended with organic chrysanthemum flowers.

To purchase Kyoto Tea or Twiggy Tea for the recipes above (or to view the entire artisanal tea collection from Tay Tea) visit

Founded by tea blender Nini Ordoubadi in 2003, New York-based Tay Tea only uses ingredients that are 100% natural, organic or wild-crafted. Many of the herbs and botanicals that are used to blend the teas are grown on Nini’s organic farm in upstate New York. Recipes and photos courtesy of Tay Tea.

- Meet Up for a Cup -

From bikers and bellydancers to birdwatchers and bunco players…if you have a special interest there is a group waiting for you to join in.

coffee cupSocial networking groups, like Meet Ups, provide a great way to get introduced to new people who share a common interest, hobby, or passion for a cause.  According to, their network contains over 30,000 different Meet Up groups and they cover over 3,500 different topics.

You are able to customize your search by your specific geographic area and interest.  If you live in NYC, for example, you can join several different Meet Ups if you are searching for people who love coffee and/or tea.  Here are just a few:

Visit to discover others who share your passion for coffee and/or tea in your area or find out how to start your own group.

- Something’s Brewing -
...But It's Not Coffee or Tea

On August 11, 2007 the biggest names in the craft beer industry will be hosting a tasting event at the North Fork Craft Beer, BBQ & Wine Festival. 

“Craft beers are enjoying the benefit of people simply wanting better quality in their beverage choices. Whether it is bottled water, brand name spirits, boutique wines or craft beers, Long Islanders understand that artisanal producers will provide much better quality for a relatively smaller increase in cost,” said Donald Sullivan of the Southampton Publick House.


Like specialty coffee and tea producers, craft brewers are innovative, independent, and passionate about their product. Craft brewers mix historic styles with unique twists to develop brand new styles—producing flavorful beers that combine classic European recipes with bold American innovation.

50 craft beer industry leaders, including many local favorites, will be on hand for the North Fork Craft Beer, BBQ & Wine Festival on August 11th, among them:  Brooklyn Brewery, Blue Point Brewing Company, Southampton, Dogfish Head, Kona Brewing, Peak Organic, and Sam Adams.  Wine tasting will be hosted by Martha Clara Vineyards, gourmet barbeque prepared by Maple Tree BBQ, and the amazing cover band Energy Express will perform live.

For more information and to purchase tickets, visit the event website at:


- Coffee & Tea Festival: NYC -
April 12-13, 2008

coffee and tea festival

Don't miss the 3rd Annual Coffee & Tea Festival: NYC in 2008! CALL FOR 2008 EXHIBITOR INFORMATION.  631-957-7035
Exhibitors SAVE BIG when they book early!
Click here for exhibitor information