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

cup for education

Klatch Coffee Offers New Green Coffee Beans for Home Roasters

Award-winning southern California coffee source Klatch Coffee now offers unroasted specialty coffee in a variety of package sizes at www.klatchroasting.com. Klatch sources the entire world for the finest coffee, buying only the top 1% of beans available. Klatch believes the key to great coffee is fresh green beans and the ability to roast to peak flavor.

"Rarely has such high end coffee been available to home roasters. By offering our green coffee, home roasters can experience the joy and excitement of roasting some of the world’s greatest coffees," said Roastmaster and Green Coffee Buyer, Mike Perry.

Klatch Coffee newest offerings range from lush Hawaiian beans, quintessential Bourbons from Latin America to elite Panama coffees. Now available Hawaiian Ka'u Natural Red Caturra and Kona's sweeter sister, micro-lot Ka'u Typica. Barista Champion Pete Licata used these two unique Ka'u Hawaiian coffees to win last month's 2011 United States Barista Championship and then again in Bogota, Colombia at the World Barista Championships where he finished second in the world.

Bourbon new arrivals from El Salvador include the most admired of the traditional varieties Arabica grown. The rare Orange Bourbon is a true connoisseur’s coffee from Santa Ana region. Also a Honey processed Bourbon from San Juan Bosco that makes for a great drip and an even better single origin espresso. Not to mention the micro-lot coffees from the Cup of Excellence, Klatch's direct trade producer and award-winner Lucia Ortiz from Las Mercedes Estate.

Hailing from Panama, Klatch has out done themselves with three high action Geisha winners. Best of Panama first place Natural from the Serracin family at Don Pachi Estate, a privilege treat and record setter. Action frontrunner Geisha Arista from Finca La Valentina and the famous Esmeralda Geisha from Hacienda La Esmeralda produced by the Peterson family are all expected to be available in late July but can be pre-ordered online now.

These coffees are a must for all coffee drinkers, especially all home roasters looking to try something unique to add to their coffee assortment. Visit www.klatchroasting.com to learn more about their award-winning espressos, coffees and barista training

__________________________

The Tea Spot—
Making Loose Leaf Tea Easy

The Tea Spot, Inc., based in Boulder, Colorado, was founded in 2004 by Maria Uspenski, a cancer survivor drawn to the health benefits of tea during her recovery. She set forth to promote wellness by making loose-leaf tea an everyday luxury. Her message is simple and powerful: tea in its freshest form renders incredible flavor, unmatched health benefits, and is eco-friendly. As a certified woman-owned and operated business, The Tea Spot produces innovative and patented products to modernize the loose-leaf tea experience. The Steepware® line promotes the ease of loose tea preparation and individualized single servings. Their line of full leaf teas includes organic and Fair-Trade Certified™ estate teas and handcrafted signature blends. The company is committed to clean, sustainable, and fair manufacturing standards. The Tea Spot’s mission of social entrepreneurship incorporates a culture of giving as it grows: ten percent of every sale is donated in-kind to cancer and community wellness programs.

The Tea Spot, exhibiting at last week’s World Tea Expo in the Las Vegas, unveil ed new products that make loose leaf tea easy. The company launched their latest Steepware® innovation, the Mod Teapot, and announced general marketing availability of the patent pending BrewluxTM compostable tea infuser for loose tea to go.

The Tea Spot’s line of Steepware® products make it easy for today's savvy tea drinkers to prepare a luxurious cup of loose leaf tea. Infusing the loose tea experience with modern technology and design, Steepware® products bring convenience to the quality and integrity of full leaf tea.

The Mod Teapot is a stylish design inspired by ancient tea traditions. It will be available in three colors – Ivory, Turquoise and Black. The Mod Teapot is designed by The Tea Spot and manufactured in Thailand of high quality stoneware ceramic. This 20 oz teapot makes 1 - 2 servings of premium tea. It has a large volume fine mesh Stainless Steel loose tea infuser with a wood handle. The ergonomic design features a dripless spout and a silicone seal lid. The Mod Teapot will retail for $39.95.

BrewluxTM, available exclusively through The Tea Spot is manufactured in Colorado from U.S. grown corn. This compostable tea filter was awarded “Best New Product” at the 2010 World Tea Expo. The BrewluxTM design is patent pending. The Tea Spot was awarded a grant by the USDA to do a marketing feasibility study on this compostable tea filter last year, and conducted preliminary consumer research on the product’s pricing and positioning at the 2010 Las Vegas show. BrewluxTM is now available for distribution, and The Tea Spot is now taking orders for the product (Brewlux tea filters will retail by the case at $38.00 for 200 units). www.theteaspot.com

__________________________

Melitta Summer Recipes

Tequila Baked Beans
Author: Russ Faulk, Kalamazoo Outdoor Gourmet
Servings: 6 to 8
Course: Sides
Ingredients:
4 slices of bacon (I love using Black Forest Bacon)
1 Vidalia onion, chopped
6 cloves garlic, peeled and sliced
1 poblano pepper, stemmed, seeded and chopped
1 sweet red pepper, stemmed, seeded and chopped
1 to 3 chipotle chiles from a can (using 3 will result in a medium heat)
1/4 cup freshly-squeezed lime juice
1/2 cup Milagro silver tequila
1/2 cup raw blue agave nectar
2 teaspoons finely-ground dark roast coffee (Melitta Vienna Roast, Extra-Fine Grind)
3/4 teaspoon kosher salt
2 15 ounce cans kidney beans, rinsed and drained
1 15 ounce can black-eyed peas, rinsed and drained
1 cup hickory wood chips, soaked for at least an hour
1 cup hickory wood chips, dry

Instructions:
Prepare a grill for indirect grilling at 300°F to 325°F.In a cast iron or earthenware Dutch oven, brown the bacon slices on both sides over medium heat. Stop short of becoming crispy. Remove the bacon and reserve. Remove all but about 2 teaspoons of fat from the Dutch oven and discard. Add the onions and garlic to the fat and drippings remaining in the Dutch oven and cook over medium heat. Stir frequently until softened but not transparent. Add all the remaining ingredients, except for the beans and the reserved bacon (and the wood chips, of course). Stir to thoroughly combine. Slice the bacon into small pieces and gently stir it in along with the beans. Return to a simmer, and then transfer the Dutch oven to the indirect cooking zone of the grill. Add some of the wood chips to the grill to create smoke. If cooking with charcoal, you can add about 1/4 of the soaked and unsoaked chips directly on top of the coals. If cooking with charcoal or with gas, you can create a few smoking envelopes. Add them to the grill one at a time, spaced out during the cooking session. Cook the beans in the uncovered Dutch oven with the grill hood closed for 2 hours. Stir the beans and add more wood chips to the fire every 30 minutes. Remove from the grill and serve.

Note: If you are also making the Coffee-Rubbed Beef Ribs (see below), cook the beans for the first 90 minutes, and then add the ribs to the grill alongside the beans (but over the fire) for the final 30 minutes. The temperature of the fire should be just about right.

Coffee-Rubbed Beef Back Ribs
Author: Russ Faulk, Kalamazoo Outdoor Gourmet
Servings: 4 to 6
Course: Entrees
Ingredients:
1/4 cup Not-So-Basic Barbecue Rub
1/2 cup light brown sugar
1 tablespoon finely-ground dark roast coffee (Melitta Vienna Roast, Extra-Fine Grind)
2 racks of beef back ribs, 7 to 8 bones each
Extra virgin olive oil

Combine the first 3 ingredients to create the coffee barbecue rub. Prepare a grill for direct grilling at 375°F to 400°F. A charcoal fire is preferred. You’ll know the fire is at the right temp when you hold your hand, palm-down, a couple of inches above the grill grate for a 7-second count before needing to pull it away from the heat.

If the butcher hasn’t already done it for you, remove the membrane from the bone-side of the ribs. You may also want to cut each rack into 2 parts for easier handling on the grill. Dry the ribs with paper towels and then lightly brush on both sides with olive oil. Sprinkle the bone sides of the ribs with a moderate amount of coffee barbecue rub and work it in with your fingers. Spread a generous amount of the rub onto the meat side and massage that in as well. Let the seasoned ribs rest for about 20 minutes.

Place the seasoned ribs on the grill directly above the fire with the bone side down. Close the grill hood and cook for 20 minutes, rotating the ribs as needed for even cooking. Turn the ribs over to put the meat side down. Close the hood and continue cooking for 10 to 20 minutes more. Again, rotate the ribs occasionally for even cooking.

Keep an eye out for burning rub. The surface of the ribs should remain a rich, mahogany color and should not turn black. With a charcoal fire, the dying heat is good for this stage of the cooking. For a gas fire, you may wish to turn the heat down slightly during the second half of the cooking.

When done, the ribs should be bubbling as the fat is rendered away, and the rub should have turned into a nice crust. If you get it just right, there will be a tree bark-like texture to the outside of the meat.

Remove the ribs from the grill and let them rest for 3 to 5 minutes. Slice the ribs apart and serve separated. When slicing, start at the rib end where only a single bone tip is visible for each rib. Cut toward the other end where you will eventually encounter the chine bone. At this point, jog left or right to continue separating the ribs and work around the chine bone.

__________________________

Low Acid Coffee a
Hit With Consumers

Puroast Low Acid Coffee is the number one choice for coffee consumers that desire a coffee that is both easy on the stomach and great tasting. This latest addition to the coffee aisle in supermarkets has hit it big with consumers. Since 2008, Puroast® Low Acid Coffee has enjoyed annualized double digit growth in select retail distribution. Coffee drinkers with stomach ailments such as acid reflux, heartburn and GERD are the target consumer for low acid coffee products.

A study published in Tea & Coffee Journal cites 35-40 million Americans, or about 1 out of every 4 coffee drinkers, have decreased their coffee consumption because of stomach discomfort. Puroast® CEO Kerry Sachs says this is more than a niche market opportunity. “Our market success is explained by the large number of consumers looking for a quality solution,” says Sachs and adds, “Puroast® is the first product on the market that satisfies their need for gourmet flavor and symptom relief.”

The company developed an all natural, proprietary process that reduces acid by 70% while preserving the flavor and aroma sought by the gourmet coffee consumer. Puroast® believes low acid coffee is the next major category in the coffee sector and they are poised to dominate the market. “We think low acid coffee will ultimately exceed decaf as a category,” says company President Jim Sachs, “Puroast® is already outselling decaf in some of our key accounts, and this is with only limited promotion”.

And regarding decaf, Puroast® is sponsoring research aimed at learning whether caffeine is a primary source of stomach irritation. “We believe that a large number of coffee drinkers have mistakenly switched to decaf to solve their stomach irritation,” says CEO Sachs. Puroast® conducted studies with Dr. Arthur Euler, a research gastroenterologist that has worked on the development of antacid remedies including Zantac®, to investigate the effects of acid on coffee consumers and will now add decaf to this analytical regime.

The size of the coffee market suggests low acid coffee will move into other segments. “We’ve concentrated our product launch in supermarkets, but this is changing,” says Jim Sachs. “There’s a lot of interest in Puroast® and we’ll be selling in new markets beginning this year,” he adds, including into retail gourmet coffee shops where the company expects to announce a venture with a leading chain “very soon”.

Puroast® is available in supermarkets throughout the US and online at www.puroast.com

__________________________

New Chocolate Tea from California Tea House

Justly named Chocolate Chai, this is a spicy loose leaf tea that begs for more than just one pour. Its ingredient profile underscores this; USDA organic cocoa nibs and white chocolate pieces highlight the tea’s rich, unexpected taste. Cardamom blooms, orange peels, chicory root pieces and fresh-cut ginger round out the smoothness of the brew. Together, creating an innovative twist on two classics, tea and chocolate.

A dessert of its own, the tea has a full-bodied flavor without a need for a sweetener. As one satisfied customer wrote, “I love this stuff! It’s the best tea I’ve ever had. Tastes like thin liquid chocolate.” And that’s exactly how Ani Bailey, co-founder of California Tea House and creator of the tea, felt, and wanted to share.

“The idea for Chocolate Chai came about when I was having a piece of dark chocolate with a cup of tea one evening. As I tried the chocolate with the tea, the combination was so fulfilling that it dawned on me: why not make a chocolate tea? From there we hit the drawing board,” says Ms. Bailey.

California Tea House is a family owned and operated gourmet, loose-leaf tea store carrying the finest estate grown teas and custom tea blends all with free shipping. Find your new favorite tea at www.CaliforniaTeaHouse.com.

__________________________

7th Annual Coffee & Tea Festival: February 2012


coffee and tea festival

EXHIBITOR KITS AVAILABLE SOON!

www.CoffeeAndTeaFestival.com

footer