Coffee and Tea Newsletter
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Melitta USA Launches Coffee Filters with New Measure Markings™

Life just got a little easier!  The world’s largest supplier of coffee filters debuts new innovative product to take the guesswork out of coffee prep.

For more than 100 years, Melitta has dedicated itself to providing the ultimate coffee experience with its premium line of coffee, coffee filters and high quality coffee makers, bringing European indulgence to life. The company was founded in 1908 by Melitta Bentz, after receiving a patent for her coffee filtering system consisting of a filter and filtration paper. The filter system was the first to successfully remove coffee residue in the brewing process, revolutionizing the way coffee was made.

Melitta USA, a brand well-recognized for exceptional quality in all aspects of coffee and coffee preparation, is excited to debut its newest innovation – premium coffee filters with Measure Markings™. The new filters feature unique measure markings – each equivalent to two tablespoons – for easy, consistent filling without the use of a measuring tool. 

Currently available on Melitta #4 – 40 count white cone filters, the new Measure Markings™ fit all 8 – 12 cup cone coffee makers. Like all Melitta coffee filters, the 100% biodegradable filters feature double crimped seams and microfine flavor enhancing perforations, which allow the full flavor to filter through – while keeping oils and other impurities out – for a clean-tasting, richer cup of coffee. The actual measure markings are meant to be used as a guideline, filled and adjusted to taste preference.   

Melitta Bentz, the brand’s innovative founder, revolutionized the world of coffee back in 1908 with the invention of the coffee filter. With the simple goal of improving the taste of coffee, she punctured a brass pot with holes, took a piece of paper from her son’s notebook and improvised the first ever two-part filter system. Today, Melitta is the world’s largest supplier of coffee filters. Its products are available throughout the U.S., everywhere coffee filters are sold.

“As the worldwide leader in coffee filters, we are proud to continue our long-standing tradition of bringing innovation to the coffee category,” says Chris Hillman, Vice President of Marketing. “Our new coffee filters with Measure Markings™ allow coffee enthusiasts to conveniently and consistently prepare a great cup, each and every day.”

Melitta’s coffee filters with Measure Markings™ are currently available for purchase at most major grocery retailers and online at and MSRP for a 40-count box is $1.99.


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!


Brewing Technique: Inverted Aeropress

If you ask ten people the best way to make coffee you could get 10 different answers…so how do you choose what is right for you?  Some want consistency, some want convenience, and all want great taste.  The coffee gurus at One Village Coffee in Souderton, PA have put together a fantastic tutorial for several of the most popular methods for brewing coffee.   Click here to see their step-by-step guides….and while you are there, pick up some delicious coffee too!!



  • Scale

  • Water Kettle

  • Grinder

  • Timer

  • Aeropress brand filters

  • Aeropress vessel

  • Hot Water 195°- 205°

  • One Village Coffee (Whole Bean)

  • Mug

Fill kettle with purified water and boil.

Wet the paper filter in the end cap, then discard the water.

Measure out 16 grams of coffee, grind using a medium coarse setting (set at 22 for a Baratza grinder), and place in the Inverted Aeropress.

Pour 32 grams of water (twice the weight of beans) in a circular motion till your scale reads 48 grams, let the beans bloom for 30-40 seconds, then stir the grounds.

Pour up to 230 grams of water, which should be almost all the way to the top. Then add the filter cap with the wet filter. 

With the filter cap in place, quickly flip the Aeropress onto an empty coffee cup. With the Aeropress securely mounted atop the coffee cup, press the plunger down until you cannot push any farther (it should take about 30 seconds).

Remove the Aeropress from the coffee cup, twist off the filter cap, and discard the grounds and paper filter into a compost bin by pushing on the Aeropress. Enjoy your cup of coffee!


2015 World Tea Awards Winners

The following awards were made at the 2015 World Tea Awards:

Best Tea Publication: TeaTime Magazine

Best Social Media: Nicole Martin, Tea For Me Please (blog, Instagram, podcasts, Twitter, Pinterest, Facebook)

Best Tea Business: TeaSource, Minneapolis-St. Paul, Minn.

Best Tea Blog: World of Tea, by Tony Gebely

Best Tea Educator: James Norwood Pratt

Best Heath Advocate: Jane Pettigrew

Best Tea Marketing: Harney & Sons Fine Teas

Best Tea Industry Website: Adagio Teas

Best Industry Innovator: Elyse Peterson, Tealet

Congratulations to all the nominees and winners!


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.


How to Make Good Tea
At-A-Glance Guidance From Sara's Tea Caddie

  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.


Using Coffee Grounds in Your Garden

Coffee grounds are an excellent garden helper when directly applied or used in compost. They have a 20 to 1 ratio of nitrogen to carbon, which makes them ideal for helping grow plants such as tomatoes. Here are a few ways to use them in your garden.

Add to the compost. Coffee grounds are able to speed up the decomposing process in compost. Add two teaspoons of lime for every 5 kilograms of coffee grounds. Don't use more than a quarter of the heap as coffee grounds and keep the size of the heap small.

Add grounds to plants that need a pH between 3.0 and 5.0. The addition of coffee grounds to hydrangeas is good for blue blooms. Blueberries, cranberries, and citrus fruits also like coffee added to their soil. Other coffee-loving plants include camellias, gardenias, rhododendrons, and vireyas.

When adding coffee grounds directly to your garden as a mulch and soil conditioner, add a pinch of lime. This ensures that the pH is adequately balanced.

Coffee grounds can also be used to deter pests. Slugs and snails are not fond of coffee grounds sprinkled around plants.



SAVE THE DATE! Coffee & Tea Festival Philly, Nov. 7-8, 2015