{"id":768,"date":"2015-10-05T14:12:37","date_gmt":"2015-10-05T21:12:37","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=768"},"modified":"2015-11-24T17:26:22","modified_gmt":"2015-11-25T01:26:22","slug":"bend-blend-no4-with-salted-caramel-rosettes","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2015\/10\/05\/bend-blend-no4-with-salted-caramel-rosettes\/","title":{"rendered":"Bend Blend no4 with salted caramel rosettes"},"content":{"rendered":"

\"Bend<\/p>\n

Since the launch of Bainbridge Blend<\/a>, more and more custom blends are popping up.\u00a0I am constantly amazed by how beautiful the labels are, and how fantastic the blends have all been, as well as the stories behind them. Listening to partners talk about how and why they chose these beans to tell their story of their location is so inspirational. This is why we’re here; to create inspired moments.<\/p>\n

One of my friends was in Bend, Oregon this past weekend, and I asked her to pick me up a bag of this new blend. This is one I actually know very little about, but thankfully the label on the bag has a ton of information about this blend. It is a blend of Guatemala, Verona and Kenya.<\/p>\n

Three local Starbucks coffee masters were tasked with creating a blend that represented our incredible city. After numerous brainstorming sessions and tastings, the collaboration resulted in\u00a0Bend Blend no4.<\/span><\/p>\n

This blend of three distinctive coffees is complex and elegant with a sparkling finish. It’s bold enough to withstand snowy days in the mountains, yet smooth enough to sip iced while floating down a river on a hot summer day. It starts with Guatemala Antigua which is smooth and balanced much like life in our mountain town. The addition of Caffe Verona, with it’s bold dark cocoa notes and subtle sweetness, reflect Bend’s way of living and the adventure seekers that call it home. Finally, a touch of Kenya with its smooth citrusy notes, to celebrate being outside in the sun which is a quintessential part of life in Bend.<\/span><\/p>\n

One sip will draw you into the sophisticated adventure that is Bend Blend no4.<\/span><\/p><\/blockquote>\n

\"I

I can haz?<\/p><\/div>\n

The Guatemala and Kenya really shine through in this blend, so I wanted to pair it with something that would harmonize with all three coffees. Caramel dipped apples is one of my favorite pairings with Guatemala, and I thought the brightness of the (pink lady) apples would lend itself well to the Kenya.<\/p>\n

There was a video tutorial on how to make these little apple rosettes on facebook, and I’m going to include it here. My process was the same, except instead of using apricot preserves, I used salted caramel. You could use jams, nutella, cookie butter, whatever your heart desires. I choose caramel simply because I wanted to draw out the sweetness in this blend!<\/p>\n

https:\/\/www.youtube.com\/watch?v=4w2N9lYGpXA<\/p>\n

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Bend Blend no4 with salted caramel rosettes<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n