Coffee and Tea Newsletter: August 2010
coffee and tea festival
coffee and tea festival

cup for education

5 Great Alternative Uses for
Coffee Filters:

  1. Strain wine from a bottle containing a broken cork—Put a filter over a carafe or decanter and pour the wine through the filter. The filter will trap any pieces of cork that were floating in the bottle.
  2. Chip-free fine china—Use coffee filters placed between the plates and cups when you stack your good china dishes to protect them from chips and scratches.
  3. Prevent soil from draining from flowerpots—For planting or repotting, put a coffee filter at the bottom over the drainage hole, then, add the soil. This will prevent the soil from spilling from the bottom of the pot, but permits proper water drainage.
  4. Keep your kids clean when eating ice pops—Simply slide the wooden stick of a child’s favorite ice pop through a coffee filter and you’ll have happy and sticky-free kids!
  5. Clean windows and glass—Use coffee filters as an emergency substitute for paper towels. They leave no lint or residue and can fit on your hand like a mitt.

About the Coffee Filter
It was more than 100 years ago, in the summer of 1908, that a German housewife named Melitta Bentz created the first paper coffee filter. She wanted to remove the bitter taste she associated with boiling loose grounds and find an alternative to the popular method of using linen to brew coffee. She thought that if she could pour boiling water over the grounds, but filter them out, the bitterness would be reduced.

The story tells of her ingenuity as she punctured holes in the bottom of a brass pot, lined it with blotting paper taken from the school books of her two sons, and thus created, in principle, the first coffee filter. The Imperial Patent Office in Berlin issued a patent to protect the invention as a utility model, and after some fine-tuning, in 1912 her now famous family started producing paper filters, and later, filter bags.

Now, more than a century later, the idea born from the vision of Melitta Bentz has morphed into a product still in use today. The company, Melitta, is now run by her grandchildren and markets coffee, filters, and machines branded with her name.


Back to School: Tea 101
  1. Boil freshly drawn water and let it cool to the appropriate temperature.
  2. Put tea leaves into the pot, use 3 to 3.5g (5g for Gyokuro) for each cup.
  3. Pour water into the pot and allow 1 to 1 1/2 (2 1/2 for Gyokuro) minutes for infusion.
  4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.
Temperature and Infusion Time
Sencha regular 155 - 160F for 1 to 1 1/2 minutes
makes up to 2 infusions
Sencha deep steamed 155 - 160F for 1 to 1 1/4 minutes
makes up to 3 infusions
Kukicha 175F for 1 to 1 1/2 minutes
Hojicha 190F to boiling for 1 to 1 1/4 minutes
Gyokuro 130 - 140F for 2 1/2 minutes
Put generous amounts of tea in a small tea pot. Do not submerge tea leaves completely inside the pot allowing for some breathing space.
Genmaicha 175 - 195F for 1 to 1 1/2 minutes
higher quality requires slightly lower temperature similar to the technique used in Sencha
Maccha Genmaicha 180 - 195F for 1 to 1 1/2 minutes
Maccha 190F
Put a teaspoon of Maccha (2g) in a larger tea bowl. Pour hot water (60cc) into the tea bowl and stir quickly with a bamboo whisk until fine small bubbles appear.
Source: quotes

Sara’s Tea Caddie imports and distributes the finest Japanese teas. They specialize in high quality Japanese tea varieties that are typically produced by smaller and more exclusive tea producers. Their mission is simply to share with U.S. consumers the fabulous green teas the Japanese have been enjoying for hundreds of years.


Know Your Joe

When did deciding what type of coffee to drink become so complicated? Shade grown or high altitude? Regular or decaf? House blend or Sumatran? Whole beans or ground? French roast or breakfast blend? And, if you want milk in your coffee…there’s now another group of questions to be answered…skim, 1%, 2%, whole milk, half and half, or soy?

Today’s coffee choices are as endless as the possibilities. To help make sense of it all, here are some simple definitions to use when getting to know your joe…

Black coffee: brewed, percolated or French press style coffee served without milk.

Café Americano: A single shot of espresso with hot water added.

Café au Lait: French for “coffee with milk” it is prepared with equal parts scalded milk and coffee.

Café Breva: A cappuccino made with half and half, instead of whole milk.

Café Latte: A single shot of espresso mixed with steamed (not frothed) milk. The ratio of milk to coffee is 3:1.

Café con Leche: Spanish for “coffee with milk” it is similar to the French café au lait and the Italian caffè e latte. It is strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio.

Café Macchiato: A shot of espresso with steamed milk. The ratio of coffee to milk is approximately 4:1.

Cappuccino: Espresso topped with frothed milk. Usually garnished with cocoa powder or cinnamon.

Espresso: Dark, strong coffee made from finely ground dark-roast coffee beans (often called Italian roast).

Espresso Con Panna: Espresso with a shot of whipped cream on top.

Flavored Coffee: Flavorings like hazelnut or vanilla are added as flavored oils after roasting or as syrup into brewed coffee. Served any way you like it.

Frappe: Cold espresso blended with milk, ice, and sometimes sugar--similar to a milkshake.

Iced coffee: A regular coffee served with ice, can be served with milk and sugar.


Tea that Empowers

Laura’s House is an a nonprofit organization on a mission to change the social beliefs, attitudes and behaviors that perpetuate domestic violence, while creating a safe space in which to empower individuals and families affected by abuse, today announced its collaboration with San Clemente-based Pangea Tea Company in the development of a custom tea blend, “Solace.”

"Pangea Tea Company was launched by two women dedicated to delivering a simple, yet peaceful escape from everyday pressures,” said Lee Janc, Owner, Pangea Tea Company. “Laura's House was a perfect cause to contribute to and partner with because they support women that need solace in their lives. It was our way of giving something tangible, in addition to the dignity and respect, they deserve."

The “Solace” tea blend is comprised of lavender, for its calming properties; hibiscus, for its Vitamin C; lemon, for its insomnia preventing, stress alleviating and antimicrobial properties; rooibos, for its antioxidants; and berry, honey, vanilla and peach, which add a sweet touch.

“Domestic violence can impact individuals on so many levels, both mentally and physically,” said Margaret Bayston, CEO and Executive Director, Laura’s House. “Studies have shown the many health benefits of tea, including its ability to rejuvenate the body and elevate the spirit in the face of pain and stress. We are grateful to Pangea Tea Company for joining us in our mission to ‘end the cycle of domestic violence,’ and for their collaboration in the creation of the “Solace” tea blend.”

Pangea Tea Company’s “Solace” will first be available for sampling and purchase at the Laura’s House Annual Gala, “Once Upon a Dream,” which will be held at The Island Hotel Newport Beach, on September 25, 2010. Guests can purchase tins of “Solace” tea blend for $16 each. Pangea will donate 25% of the proceeds from the sale of each tin during the Annual Gala to Laura’s House. The donated funds will be used to support the programs and services that Laura’s House provides, including the Emergency Shelter, the Counseling & Resource Center and Legal Advocacy program, which provides legal assistance to victims of domestic violence and their families.

Following the Annual Gala, tins of the “Solace” tea blend can be purchased directly from Pangea Tea Company at, and at Lavender Lounge Tea Company retail outlets in San Clemente and Dana Point, or through Laura’s House. For more information about Laura’s House, visit


Save the Date --NYC!

Anne Nylander, TampTamp's President, will be giving a presentation Sunday, September 5, 2010 at 2:00 PM. The presentation is part of Think Coffee's Sunday Lecture Series at NYU Bookstore/Think Coffee (726 Broadway).

Anne will be presenting her talk "Cresting the Third Wave" which will cover this history of coffee preparation since 1993. The event is free and open to the public so feel free to share this invite with your friends.

Click here to RSVP.


Coffee and tea lovers will unite once again at the 6th annual Coffee And Tea Festival NYC on February 19th & 20th, 2011. The event is open to the public and the trade. This international extravaganza will offer the consumer attendees an opportunity to sample different coffees and teas from around the world and will introduce the coffee and tea retailer attendees to the industry’s major players. Chocolates and sweet treats will offer a wonderful compliment to the spectacular collection of coffees and teas.

Featured on the Food Network’s hit show Unwrapped, the festival will offer an educational aspect as well. The event will offer two days of fun and interactive classes/lectures/demos from well-known industry pros and pioneers.

Click here to request exhibitor information.

coffee and tea festival

Exhibitor Kits Available Now!