Colombia Nariño Supremo was a core coffee back in the day, but has been missing from the shelves since around 2009. Now, 8 long years later it has returned as part of Starbucks new single origin offerings. Even though Colombia Nariño Supremo has been missing from my life for so long, we were able to pick up right where we left off. Herbal notes with bittersweet chocolate notes and a walnut like finish. There is something so special and unforgettable about this coffee, and I am so glad it is back!…
There is a new type of gluten free flour out there that I am very interested in. Coffee flour! Coffee flour is made from the fruit of the coffee cherry, which means it is caffeinated. This alternative use of the pulp (which would usually be discarded) offers a supplemental income for coffee farmers, and removes bio waste from water sources. The only downside is that this stuff can be hard to find, it can only be ordered online, and quantities are limited. This weekend I was at Trader Joe’s, and on the bottom shelf a bag caught my eye. I had to scoop up a few bags to share with partners, but on the back of the bag is an easy recipe for coffee truffle brownies, so I thought I should share that here as well.
Kenya Kangunu is the newest online exclusive coffee to be offered on the online store. This is the third offering, the first being Costa Rica Vista del Mar yellow honey and Papua New Guinea Luoka. These coffees are, to my knowledge, released in other countries, but a small amount is offered online. Because of the limited quantities, these seems to sell out fairly quickly! I was lucky enough to notice Kenya Kangunu shortly after it was released online and ordered it right away.
I first tasted this side by side with core Kenya, and was surprised how different they were. The Kangunu is lush with a layered complexity with notes of dark chocolate and lemon, while the core Kenya is juicy with unmistakeable notes of grapefruit.
According to Starbucks legend, Yukon Blend was the winner of a “name that blend” contest. Yukon blend was created in 1971 for one of Starbucks original customers, the captain of a fishing boat in the Bering Sea. He wanted a blend for his crew that could stand up to the frigid mornings and long days of fishing in the cold waters where the Yukon River meets the Sea.
This hearty and well rounded blend pairs well with oatmeal and cinnamon, but has toasty notes that I thought might pair well with brown butter. But then I got to thinking, what if I infused butter with coffee and then browned it?
And then coffee brown butter was born.
Wandering the aisles of the grocery store is one of my favorite past times, especially since we are in a different part of the country. So many new stores to explore. One thing that caught my eye recently was this apricot pie filling. I have never heard of such a thing, but immediately thought how fun it would be to make an apricot upside down cake. Apricots are not in season just yet, and Nicaragua Monimbo is bursting with fresh apricot notes, slightly tart with a brown sugar sweetness….
The coffee ceremony is one of the most of the most recognizable parts of Ethiopian culture, and an invitation to attend a coffee ceremony is considered a mark of friendship or respect. The ceremonial hostess will roast green beans in front of the guests before they are ground and brewed. The hostess mixes the ground coffee with spices, and pours them into a clay pot called a jebena. The coffee is served with plenty of sugar, salt or even butter and often complemented by a traditional snack such as popcorn or peanuts. This is the main social event, performed up to three times daily, to take time to talk about politics, the community and life.
I wanted to pay tribute to this tradition, pairing Ethiopia with popcorn and peanuts, coated with a cayenne infused coffee caramel.
A few weeks ago we were talking about our favorite coffees, and my favorite Starbucks core coffee is (usually) Sumatra.
I remember when I was a new barista, drinking Sumatra for the first time paired with a maple scone and cheddar cheese, and I was blown away how this coffee paired with sweet and savory. Sumatra is earthy, and herbal and can balance so many different flavors. Maple, cheese, toffee, cinnamon and even mushrooms.
I wanted to take this early memory of Sumatra and a maple scone and reinvent it into something new. The addition of bacon not only compliments the maple, but lends a more savory quality. Bacon and Sumatra are a match made in heaven. <3
Starbucks Muan Jai blend is not one that you see too often. If you’re not in Thailand, your chances are slim to none. Luckily, the Starbucks store will occasionally carry this exclusive coffee from Thailand.
It has been a long time favorite of mine, with it’s rich bold flavor, peppery spice notes and it is so smooth and balanced. The flavor notes suggest pairing this coffee with chocolate, nuts and cinnamon. The last time I had this coffee, I paired it with Theo Chocolate curry coconut bar, and I vividly remember how amazing the flavors were with the curry. Spicy yet floral, unfolding from savory to sweet. Sadly, this chocolate bar is being discontinued, and I can’t find it in Michigan, so I set out to make something new!…
If you’ve been to the Roastery or a Starbucks Reserve bar recently, you might have seen a drink on the menu called the ‘Melrose’. The Melrose is Starbucks twist on a manhattan, cold brew, demerara sugar, cherry bitters topped with a cherry. When I visited the reserve bar in New York last month, I fell in love with this drink, and knew I wanted to recreate it at home.
When Costa Rica Las Lajas launched, I was taken aback by the intense grapefruit notes in this coffee, and thought that this might make the perfect cold brew. It is crisp, sweet and refreshingly tart. I decided to make my own version of the Melrose using this coffee.
Introducing the Wilder….
I had actually planned this recipe to go live on National fruitcake day.. which was three weeks ago. I am a little bit behind with posts and recipes, but better late than never, right? 😉
Nicaragua Maracaturra has become one of my favorite reserve coffees. First of all, I love the beans. They are enormous! Second the flavor profile has really captured me. Subtle floral sweetness with spice notes of clove and allspice woven together, and finished off with a creamy vanilla mouthfeel. This is a coffee that can go in so many different directions, from baking spices, to chocolate, to apples and nuts. It is one of those coffees you can almost pair with anything!
Even a fruitcake?!