Nespresso First to Bring Back Cuban Coffee to the U.S.
in Over Fifty Years
Nespresso, the worldwide pioneer and reference in premium single-serve coffee, earlier this week announced it will bring back Cuban coffee to the United States for the first time in more than 50 years. Recent regulatory changes in the United States have allowed Nespressoto move forward with its plans, which include making the new Cuban Nespresso Grand Cru, Cafecito de Cuba, available in the United States in the fall of 2016, initially as a limited edition. Over the long term, Nespressoand its partner TechnoServe, a nonprofit development organization, will explore how to work with smallholder coffee farmers in Cuba with the goal ultimately being to support farmers in their production of sustainable coffee and contribute to expanded economic opportunities for them in the long-term.
For more than two centuries, Cuba has produced some of the greatest Arabica coffee in the world. With fertile soil and ideal climate conditions, the country offers an excellent coffee growing environment. Nespresso is purchasing Arabica coffee this year that has been produced by Cuban farmers, and aims to continue purchasing it in the coming years.
"At Nespresso, we always aim to delight consumers through exclusive, unique coffee experiences," said Guillaume Le Cunff, President Nespresso USA. "Nespresso is thrilled to be the first to bring this rare coffee to the U.S., allowing consumers to rediscover this distinct coffee profile. Over the long-term, we have a view to supporting the development of environmentally sustainable coffee farming practices for smallholder farmers which benefit the farmers themselves and their communities. Ultimately, we want consumers in the U.S. to experience this incredible coffee and to enjoy it now and for years to come."
The U.S. Department of State in late April updated its list of goods produced by independent Cuban entrepreneurs that can be imported into the United States to include coffee. This change paved the way for Nespresso to offer Cuban coffee to the U.S. market.
Nespresso'sapproach to sustainability is embedded in its business practices and focuses on initiatives that preserve the environment for future generations and create shared value for all stakeholders and society. Nespresso has extensive experience working closely with coffee farmers to improve productivity and create attractive income opportunities for them. Through the Nespresso AAA Sustainable Quality™ Program, which was developed with the Rainforest Alliance, Nespresso works with farmers, providing support, training, financing and technical assistance to improve sustainability and productivity while maintaining quality.
Celebrate the Sweetest Summer with New Sweet'N Low
Drink Recipes and Sweepstakes
For more than 56 years, Sweet'N Low®, America's favorite pink zero calorie sweetener, has been helping millions of people around the world manage their weight by sweetening food and beverages without added sugars and unnecessary calories. Headquartered in Brooklyn, New York, Sweet'N Low is manufactured by Cumberland Packing Corp., a family-owned and operated business.
Summer is a time for celebration, from barbecues to beach days and road trips to rooftop parties; Sweet'N Low®, America's favorite PINK zero-calorie, is debuting a new line of recipes to help consumers relish the sweet season without guilt. For more than 56 years, Sweet'N Low users have been enjoying zero calorie sweetness in their coffee and tea; the new seasonal beverage recipes, available on the Sweet'N Low website (www.sweetnlow.com), can help to significantly reduce the number of calories consumed in summer beverages too.
In conjunction with the launch of its new summer recipes, Sweet'N Low is inviting fans to enter its "Sweetest Summer Sweepstakes." Participants have the opportunity to answer a series of questions regarding their favorite summer activities and flavors to be matched with their perfect summer cocktail. To sweeten the deal, Sweet'N Low is awarding one grand prize winner the tools to have the ultimate sweet summer. The grand prize summer celebration pack includes a KitchenAid® blender to help blend delicious cocktails, a $150 gift card, a year's supply of Sweet'N Low and more! The sweepstakes will run through July 2nd, sweet weekly and daily prizes will be awarded to lucky contestants as well.
"Our new beverage recipe line will give Sweet'N Low fans new choices and through our 'Sweetest Summer Sweepstakes' entrants will be matched with their perfect drink recipe," said Kate Schneider, Director of Marketing, Cumberland Packing Corp. "Sweepstakes winners will be awarded prizes that will help them to make this summer the sweetest yet!"
The beverage recipe line gives classics like the Mai Tai, Piña Colada and Juan Collins a low-calorie makeover. Whichever recipe is chosen, Sweet'N Low's zero-calorie sweetness will help to deliver a delicious recipe with lower calories.
For more information, please visit www.sweetnlow.com.
Moonshine Sweet Tea Sponsors First-Time US Open Competitor, Andrew Landry
Austin, Texas based Moonshine Sweet Tea has been brewing the finest sweet tea in the state for more than seven decades. The mission to make a much sweeter and more robust tea began with late night brewing, earning its "outlaw brew" name way back then. Moonshine is pure and simple: crafted with hand-picked black tea leaves, clean filtered water and 100% pure cane sugar. Today Moonshine Sweet Tea is still brewed, one kettle at a time, giving it the highest quality and best taste. The only ingredients are hand-picked black tea leaves, clean filtered water and 100% cane sugar. Nothing else. Founder Leo Cobb Porter's great-grandson still puts his seal of approval on every batch of this non-alcoholic Moonshine. Moonshine Sweet Tea is available at many of the leading restaurants, grocery stores and delis around the country.
On June 16th, Andrew Landry, the unknown and unsponsored underdog from Austin, Texas, shocked US Open spectators and commentators alike with an opening-round 66, the lowest first-round score ever carded at an Oakmont Open.
On Saturday, Landry stepped onto the course sporting a single patch on his right sleeve: the logo for fellow Austinite, Moonshine Sweet Tea.
Landry's manager initially approached Moonshine Sweet Tea regarding a sponsorship several months prior, but the growing company was not able to justify the expense. Following Landry's unprecedented lead, Moonshine Sweet Tea took what some might consider a huge risk, and became the US Open first-timer's lone sponsor.
"History and the experience of Andrew's competition considered, we knew the possibility that he would maintain his surprising early round lead was unlikely, but we made that call because of our supreme confidence in him, and above all, the fact that he embodies our company's values," explained Moonshine Sweet Tea owner Milton Verret.
Landry and Moonshine Sweet Tea share a passion for giving back. The lid of each Moonshine Sweet Tea bottle reads, "Helping Children's Charities." The company's owner has donated millions of dollars to dozens of worthwhile organizations like Dell Children's Hospital, Make-a-Wish, and Big Brothers/Big Sisters, and one week prior to the US Open, Landry visited and met with children from St. Jude in Memphis. He was deeply moved by the experience, as reported by Yahoo! News.
The brand's big gamble paid off in an even bigger way as Landry went on to maintain his miraculous lead, and that shoulder patch introduced millions of US Open viewers around the world to Moonshine Sweet Tea.
Despite the fact that Landry did not end up winning, Moonshine Sweet Tea still feels incredibly proud to be the only brand that took a chance on him.
"He is such a promising young talent, and we are looking forward to watching Andrew lead many more Majors -- hopefully with a Moonshine Sweet Tea patch on his shirt and a bottle in his hand," Verret continued.
Iced Tea Beats Out Hot as America's Favorite...
As the month of June (or as we like to call it, National Iced Tea Month) comes to a close, many will push forward making the entire summer the perfect time to salute tea, a beloved beverage that tastes great and is good for you.
Not only is tea the second most consumed beverage in the world after water, but on any given day more than half of the American population drinks tea. In fact, according to a survey of Americans commissioned by the Tea Council of the USA, more tea drinkers like their tea iced than hot (84% vs. 75%). Grab a glass and toast to some of the "cool" tea facts uncovered by the nationwide survey.
A Dark Frosty Brew. 69% of black tea drinkers enjoy their tea iced, and 66% enjoy it hot. More black tea drinkers prefer a dark brew to a light brew (24% vs. 18%).
Iced Tea-Drinking Nation. Despite the stereotype, Midwesterners are more likely than Southerners to drink their tea iced (74% to 68%). But, one southern tradition does remain true – southern tea drinkers are more likely to reach for the sugar than people in any other part of the country (53% vs. 42%).
GuaranTEAd Crowd Pleaser. Millennials are just as likely as their older counterparts to drink tea (83% vs. 82%). They are also more likely than older generation tea drinkers to drink green tea on the go (34% vs. 19%), at a tea shop (24% vs. 12%), on their commute (23% vs. 10%), at an event (19% vs. 10%), in nature (19% vs. 10%) or at a spa (12% vs. 7%).
StereoTEAypes. Millennials are more likely than older generations to associate tea drinkers with being younger as opposed to older (45% vs. 30%), male as opposed to female (32% vs. 24%), and loud as opposed to soft-spoken (23% vs. 18%).
Health-Conscious Craving. More Millennials than Gen-Xers, Boomers or Traditionalists are likely to drink tea to do something good for their body (47% vs. 41%), boost their immune system (41% vs. 31%), or maintain a healthy weight (32% vs. 22%).
Peter Goggi, President of the Tea Council of the USA recommends sipping plenty of tea this summer to stay cool, refreshed and healthy. According to Goggi, "There are many different types of teas available to suit each taste preference, and the amount of quality research being done on tea continues to support the idea that drinking tea can be a fulfilling, healthy addition to your diet."
This summer, keep cool and hydrated with a refreshing glass of iced tea and treat yourself to one of these thirst-quenching recipes:
Classic Iced Tea*:
• Bring one quart of fresh, cold, filtered water to a full boil in a teapot
• Remove from heat and add 8–10 tea bags per quart of tea
Steep for three to five minutes and pour over ice cubes or into additional cold water
To serve, pour into tall glass filled with ice, garnish and sweeten as desired
*Note: This recipe uses 50 percent more tea than is used to make hot tea to allow for dilution by ice.
Citrus Iced Tea:
• Mix a cup of orange juice into a pitcher of freshly-brewed iced tea
• Toss in a few orange and lemon slices for a citrus-y kick and added vitamin C
Raspberry Mint Iced Tea:
• Puree a handful of raspberries
Stir it into a pitcher of iced tea
Add some whole raspberries and a few sprigs of fresh mint for a refreshingly sweet warm-weather treat
Honey Iced Green Tea:
• Brew up a pitcher of iced green tea
Stir in some honey for a touch of sweetness
Visit the Tea Council of the USA or follow @TeaCouncil on Twitter to learn more about the varieties of tea and their many health benefits.
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 Network.com
ICED, ICED, BABY! Philly Gets Iced!
Starfish Junction Productions, producer of the popular Coffee & Tea Festival held annually in NYC and Philadelphia, gave the city of brotherly love the cold shoulder at the very first Coffee & Tea Festival Iced earlier this month. This festival of iced beverages focused on coffee and tea and attracted over 1,000 attendees who sampled products from over 40 local, national and international companies, among them:
Ajiri Tea & Coffee
Harney & Sons
Health & Tea
High Brew Cold Brew Coffee
Kobrick Coffee Co.
Mighty Leaf Tea
Oh You Tease
Pour Richard's Coffee Co.
Stok Cold Brew Iced Coffee
Take Time For Tea
There was lots to do at the event, including some great seminars on:
Iced Tea Brewing Methods—presented by Gail Gastelu, The Tea House Times and sponsored by SerendipiTea
and Iced Coffee Brewing Methods—presented by Richard Berman, Pour Richard’s Coffee Co.
Plus cocktail contests sponsored by Black Mama Vodka and Kobrick Coffee Co.
Save the date for the next Coffee and Tea Festival, November 5-6, 2016. www.coffeeandteafestival.com
SAVE THE DATE!