Coffee and Tea Newsletter
coffee and tea festival
coffee and tea festival

cup for education

As we close out the last issue of the Coffee And Tea Newsletter for the year, we like to go back and review past issues to discover which stories generated the most interest, were clicked on most often, and generated the most feedback. Below you will find reprints of our most popular stories of 2014. We want to take this time to thank all of our readers, advertisers, and supporters for helping to make this year another great one. If you have a product you would like us to consider for review or have some exciting news to share, please contact us.

We wish you all a wonderful new year filled with all great things.

Best Expresso Machine in 2014: Espresso Machine Reviews and Ratings by, the product reviews company, reported earlier this week that their recommendations for the best espresso machines in 2014 have been published on their website. The espresso machine reviews were based on several aspects essential to consumers which include quality of brew and durability to mention a few.

Vince Black, the spokesman for commented, "In a few circles the question of what is best espresso maker is heavily debated, steam driven espresso machines are the standard now. Of course those that say the quality of the coffee bean is most essential, have a point that is difficult to argue, but having a quality espresso machine ensures the end product is top notch all the time".

Each year the espresso machine reviews are conducted, the editorial team at concentrates on a few key features that are essential to consumers. Following an in-depth analysis the top choice for the best espresso machine went to DeLonghi EC702 Espresso Machine. The two separate water temperature controls and the ability to use pods or fresh ground espresso are what buyers like most about the DeLonghi EC702 Espresso Machine.

To read the full reviews and to see how the best espresso machines compare to each other, please visit online at: is the top rated shopper reviews website that is centered on delivering independent reviews of products and services. The professionals at rank each product based on a group of features that are important to the consumer purchasing the product or service. delivers an experience to the consumer which makes it easy to select which product is the best purchase according to what is important to them. There are hundreds of independent reviews of consumer-based products and services available on


WikiHow to Reuse Tea Bags

You can get extra use out of teabags after your cup of tea - but only if you are willing to do so. You can reuse the teabag, but after the first cup it will start to lose it's flavor and strength. But if you think teabags are only used in the drink, there's plenty of other uses for them!

  • Use teabags on your puffy eyes. Warm or cold teabags can help refresh your eyes whether they're achy, tired or puffy.

  • Reduce plantar warts. Plantar warts can be treated with teabags because of the tannin in the tea. On the affected area, place a warm wet teabag for 10-20 minutes, and then leave it to dry naturally. If you repeat this for a couple of days, hopefully the wart will go.

  • Give yourself a facial. Facials can be expensive, but you can make one at home... using tea. Place a brewed tea bag into a bowl of hot water. Then position your head over the bowl, and then put a towel over your head to keep the steam in. It will leave your face glowing and radiant!

  • Soothe burns and nicks from razors by applying a wet teabag to the skin.

  • If you have sunburn, a bruise, stings or bites, or a cold sore you can put a damp tea bag onto the area and it will help to soothe the skin.

  • If you have a big, dirty, greasy dish that seems impossible to clean, leave it overnight with hot water and a few brewed teabags. They will help break down the grease.

  • Clean dark leather shoes by wiping a wet, brewed teabag onto the surface of the shoe.

  • Control odors around the house with teabags. Put some used teabags in a bowl and place inside a smelly fridge. Leave overnight, remove the teabags and be left with the much nicer smell of tea!


Kopi Luwak put to the Test in the US

Earlier this year, the Global Coffee Report issued an interesting story about the ever-controversial Kopi Luwak coffee.   So interesting, we had to share.

The famed Kopi Luwak has been put to the test against other conventionally processed coffees from the same region in a blind cupping session in the US and has been found wanting.  Seven cuppers – all experienced coffee professionals, with one certified Q-grader among them – sampled five Sumatran coffees, with two varieties of Kopi Luwak among them, as well as one control coffee in a session that was run in rough accordance with the Specialty Coffee Association of America’s cupping protocol.

The Kopi Luwak samples – made from coffee beans that have been partially digested by the Asian palm civet and as a result command prices of up to US $600 per pound – ranked first and fourth out of the six samples.

However, each of the five genuine coffees achieved scores within seven points of each other, with the top-ranking Sumatra Kopi Luwak Gayo only outranking the second-placed Sumatra Dolok Sanggul by 0.6 points.  Interestingly, none of the coffees cupped at the session, which was run by Jack Groot at JP’s Coffee and Espresso Bar in Holland, Michigan, scored an average of 80 or more, which is the baseline score for specialty coffees.

The challenge was set by Groot, who had earlier stated that “Anyone who thinks that US $600 a pound coffee is US $586 better tasting than my excellent Sumatra Mandheling is either stupid, lying or both.”
After the challenge, Groot had this to say: “How do I follow up my bold and brash statements? Well, I believe I am proved right. The two Kopis scored at or lower than two other very good Sumatra coffees from the same region. It was a statistical dead heat.”

The final average scores from the session were:
Sumatra Kopi Luwak Gayo Aceh (civet digestion): 78.2
Sumatra Dolok Sanggul (wet hulled): 77.6
Sumatra Wahana Estate (dry processed): 75.4
Sumatra Kopi Luwak Lintong North Sumatra (civet digestion): 72.1
Sumatra Silimakuta (wet hulled): 71.5


How to Make Chai Tea

Chai (pronounced as a single syllable and rhymes with 'pie') is the word for tea in many parts of the world. It is a centuries-old beverage which has played an important role in many cultures.

To make the best chai, whenever possible, start with whole spices and grind them yourself.  This also saves money because you’ll have a bunch of chai spice mixture to make tons of chai whenever you want.


8 cardamom seeds
8 cloves
4 black peppercorns
2 cinnamon sticks
1 1-inch piece fresh ginger, sliced
2 cups whole milk
4 bags black tea (such as Darjeeling)
8 teaspoons sugar or more, to taste

  1. Place the cardamom, cloves, and peppercorns in spice grinder (or use a resealable plastic bag and crush with a heavy skillet).

  2. Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water; bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes.

  3. Strain into cups. To each cup, add 2 teaspoons sugar or more, to taste.

Makes 4 cups; preparation 5 minutes; cooking 20 minutes.


NYC Coffee And Tea Festival Shows Double-Digit Growth for Third Year in a Row, More than 7,000 Gather

"A delicious and fun festival, it is a coffee and tea lovers heaven." --

“With over 80 exhibitors and more than 7,000 attendees, this was our biggest and best show yet,” said Kristyn Dolan, event manager at event producer Starfish Junction Productions.   “Double-digit growth in attendance again this year proves that the interest in new and innovative coffee and tea products is still flourishing.”

Dolan admits that creating the New York City show is like putting together a giant puzzle with a million moving parts.  “We could never pull off an event like this without a great group of sponsors, exhibitors, presenters, media partners, and an incredible army of volunteers.”

When asked what is next on the horizon…Dolan confirmed that based on the successful launch of the Coffee and Tea Festival Philly in 2013, the show will be returning to the Philadelphia area this fall (November 8-9).  “We are also working on the 2015 New York City show which will be the 10th anniversary of the festival,” said Dolan who is busy brainstorming some new ideas with her staff and colleagues.

The event helped raise funds and awareness for Cup for Education, who asked us to publish this note of thanks:

“Cup for Education would like to thank all the generous exhibitors from the NY Coffee & Tea Festival who donated a prize to make our fundraising raffle a great success this past March.  All the tickets were drawn the following week and prizes sent out.  We were pleased to receive such gracious feedback from many of our winners.  We’d like to extend a special thank you to Tea’s Tea / ITO EN for their extra donation of a percentage of their sales at the Festival.

Thank you Starfish Junction for helping us bring attention to such an important issue as education in the coffee growing communities around the world.”

For more information about Cup For Education visit or follow them on Facebook.

For more information about the Coffee and Tea Festival, visit


BBQ and Beans
Grillin' with Coffee!

Perk up your poultry! Wake up your steak! Coffee can be a great addition to many recipes. As a dry rub, marinade, or brine, coffee can play a big part in summertime entertaining—especially when it comes to grilling.

In addition to being a “get me going in the morning” necessity, coffee can enhance the flavor of meats and many chefs use it year-round to take tried and true recipes to the next level.

Summertime is the perfect time to incorporate coffee and coffee blends into your cooking. Not only does coffee enhance the flavor of your meat by offering a subtle flavor, it also helps caramelize the outside creating great color and texture.

Pre-packaged rubs are available at many gourmet stores nationwide, but why not try experimenting to create your own using your favorite ingredients? Any freshly ground coffee beans will work just fine, many recommend a dark roast for the biggest coffee flavor, and strong meats and a lighter roast if you're looking for something a little more subtle.

For chicken, try adding ground coffee to lemon peel, orange peel, kosher salt, and dried basil. For ribs or beef, how about some ground espresso or French roast coffee with chili powder, paprika, garlic powder, onion powder, coriander, cumin, kosher salt and pepper.

Unlike store-bought, pre-packaged rubs, you’ll have to experiment to come up with a blend that appeals to your own individual palate. But…soon you’ll be cooking like a pro!

Click here to get the recipe for Bobby Flay’s Coffee Rubbed Rib-Eye courtesy of The Food


Spiced Apple Tea

Chase away the cold with this soothing maple-and-cardamom-flavored drink

Thanks to the editorsof Better Homes & Gardens, here is a delicious make-at-home recipe.  It makes 8 servings and just over 20 minutes from start to finish…

1 lemon
4 cups apple juice
2 cups water
4 inches stick cinnamon
1 tablespoon whole cardamom pods, crushed
1 teaspoon whole cloves
6 black tea bags (decaffeinated, if desired)
1/4 cup maple syrup
Thin apple slices (optional)


  1. Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon.

  2. Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture.

  3. Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.


In Memoriam:  Remembering Our Friend John Harney:

John Harney, Specialty Tea Pioneer, Passes

John Harney, 83, of Salisbury, CT passed away on June 17th. He was the loving husband of Elyse Harney. Besides his wife, he is survived by his children: John Junior, Michael, Elyse, Keith and Paul. He is also survived by his grandchildren: Kathleen, Alexander, Emeric, Bertram, Beckett, Griffin, John, Brittany, Finnigan, Mallory and Mason. The family has requested that anyone so inclined, in lieu of flowers, please send donations to The Marine Corps Scholarship Fund, 909 N. Washington Street, Suite 400, Alexandria, VA 22314.

“Over the years, Coffee and Tea Festival attendees have enjoyed the opportunity to meet Mr. Harney,” said Lynda Calimano, VP of Marketing & Media at event producer, Starfish Junction.  “When someone who drinks tea from Harney & Sons gets to meet THE Mr. Harney, it is a memorable experience—an experience the consumer attendees at the festival would not likely experience otherwise,” added Calimano pictured here with John and Michael Harney at the 2013 Coffee And Tea Festival NYC.


Tickets on sale now! New Location!