Brazil Fazenda California is easily one of my favorite reserve coffees that has launched so far this year. This low acid, medium bodied coffee has layered flavors of hazelnut and lemon. When I first tasted this coffee, I was instantly blown away by the hazelnut notes; so intense! Of course, when I think of hazelnut, I think of Nutella, so I wanted to do a nod to that.
I like to challenge myself in the kitchen. As a general rule, I do not like biscotti. It is too hard and crunchy, and it always taste stale to me. Coffee and biscotti are a classic combination, and maybe if I make it myself, I would like it (homemade is always better!)
The verdict. I like biscotti now….
Colombia Café Mujeres was the Starbucks Reserve subscription for the month of June, and I had a heck of a time trying to get this coffee to my house!
It’s summer time, so that means it’s shandy time! Typically a shandy is half beer half lemonade, but a few years ago I started playing with the idea of a Starbucks Shandy for those warm afternoons. The great thing about this drink is that it can easily be ordered and made in Starbucks stores, and it’s also quite easy to make at home
With the fourth of July right around the corner, and the phenomenal (read: hot) weather we are having here, I am ready for cold brew floats! Last year I made one with 
When we drove from Seattle to Michigan, we made the drive in 3.5 days. With the exception of the first day, they were all 12+ hour days. That drive was made possible by free Spotify premium (thank you Starbucks!!) and endless amounts of gummy bears. Seriously.
A few weeks before we left Seattle, I was hearing rumors about a sun dried coffee from East Timor. My interest was piqued.
We are officially in Michigan and in our new house. As soon as we got here, I was asked if I could do a coffee tasting for the district meeting. Of course I said, yes, but internally I was wondering what on earth I was going to make. I happened to have a few bags of Rwanda Hingakawa from the Roastery and a 
According to my facebook memories, three years ago today… we had just transferred to Washington, and I was missing work, missing making frappuccinos, so to ease my mind until my transfer went through, I made these frappuccino inspired cupcakes. It’s crazy to me that three years later, we have now transferred to Michigan, and I’m feeling the exact same way!
Six days from today, the movers will be here packing up my house. I will be without a kitchen for about three weeks, so blog posts will temporarily be on hold, but I will keep my other social sites updated! This three week break away from the kitchen is terrifying to me, but at the same time, it gives me a lot of time to map out ideas. 🙂