Some interesting results from the 2015 Zagat Coffee Survey.
Kickstart your day with these new coffee makers.
Photo by Manual.
Manual Coffeemaker Nº1 – a single-cup coffee maker designed to celebrate the ritual of making coffee by hand
Photo by MJÖLK
Sucabaruca Coffee pot and funnel – The coffee pot comes with a wood gift box, and small book
Photo by Fern
Martina Thornhill Sleepy Eye Pour Over – One-of-a-kind handmade pour over from ceramicist Martina Thornhill.
Photo by Refinery29
Dash Coffee Cone – This funnel is decorated with raindrop-esque daubs of manganese.
Photo by desertbullet
Time magazine recently listed the most decadent coffee confections you don’t want to miss!
- Guinness-flavored latte – Starbucks introduced Dark Barrel Latte that mimics the taste of Guinness without the alcohol. Available only at select Starbucks locations in Florida and Ohio due to its testing phase.
- Elephant poop coffee – Yes, you heard right! Deemed the world’s most expensive brew, Black Ivory Coffee is made from Arabica beans from Thailand that first pass through an elephant’s digestive system and are then harvested from the resulting dung. The process brings out the natural sugar in the bean while removing the bitterness, supposedly resulting in a uniquely delicious cup of joe. Available here only.
- Coffee in edible waffle cups – One California coffeehouse has applied the concept soup in bread bowl to its beverages in a form of coffee. Available at Alfred Coffee & Kitchen in Los Angeles.
- Affogato – Ice cream or gelato then topped with a shot of hot espresso. Simple recipe, try it at home!
- Koffie Van Brunt – This beverage with a touch of aged rum got the TimeOut New York raving as “swirling layer of ivory white cream, burnished brown java and bright orange zest makes this drink as pretty to look at as it is tasty to sip.” Get it at Fort Defiance in Brooklyn, NY.
- Coffee Beer Repeat – Two pints of beer and two shots of espresso all served separate. Come by Houndstooth in Austin to try it out.
- Toasted Marshmallow Latte – Concoction includes espresso, steamed milk and a roasted marshmallow on a stick. Big Shoulders Coffee in Chicago serves it perfectly.
- The Vincent Vega – The drink, available at The Mission in San Francisco, includes Coca-Cola, a shot of espresso, vanilla syrup, served over ice.
Photo by inhabitat
San Francisco’s Mission District opened it’s doors last year to another coffeehouse, Sightless Coffee, located on 20th street designed with reclaimed wood, natural plaster walls, and ceramic tiles, creating a cozy neighborhood ambience that contrasts with the industrial feel of the flagship store.
In anticipation for International Coffee Day set for Monday, September 29, here are some cool findings of how Americans take their coffee as surveyed by PayPal.
A new study by Dunkin’ Donuts and Career Builder have found that professionals working in the food and beverage service consume the most coffee out of all other fields. The Roast Magazine article titled “Coffee Workers Drink More Coffee at Work, Study Shows” states that:
The fields found to most require coffee for enhanced productivity were: Food Preparation/Service Workers, Scientists, Sales Representatives, Marketing/Public Relations Professionals, Nurses (Nurse, Nurse Practitioner or Physician Assistant), Editors/Writers/Media Workers, Business Executives, Teachers/Instructors (K-12), Engineering Technicians/Support, and IT Managers/Network Administrators. Of all the coffee-drinking professionals interviewed, 63 percent of workers said they drink two cups or more per workday, while 28 percent reported drinking three cups or more per day.
Photo by Nicocafe
Global warming in Latin America is more prevalent than ever , giving rise to fungus and it’s threatening coffee growing from Peru to Mexico. According to a recent article in Bloomberg Businessweeek, not only does this affect reduced production in coffee but also growth in consumption:
Growth in the consumption of packaged organic coffee in the U.S. has slowed, according to data from members of the Brattleboro, Vermont-based Organic Trade Association. U.S. sales rose 7 percent last year from 2012 to $349 million, down from 30 percent growth from 2011 to 2012, the association said. The growth rate will continue to decline this year due to the fungus and prices could increase as supplies diminish, it said. Other data show a more-than-fourfold rise in sales of U.S. organic single-serving coffee, the kind sold by Waterbury, Vermont-based Keurig Green Mountain Inc., to $3.58 billion in 2013 from $823 million in 2009, according to StudyLogic, a Cedarhurst, New York-based research company.
Photo by The Coffee Academics
Since opening in 2012, The Coffee Academics in Hong Kong has made it to one of the top coffee shops in the world. It takes pride in providing top grade beans and carefully brewing your coffee to offer the perfect cup. Unique drinks include lattes which are sweetened with organic raw agave nectar and spiced with ground black pepper or a “global inspired coffee” Okinawa, a cup of coffee that is sweetened with dark brown sugar from the Okinawa Islands.
Photo by Blue Bottle Coffee.
James Freeman’s Blue Bottle Coffee is the latest craze in artisanal coffee. People are loving the coffee from this Oakland-based company which is expanding fast – currently, there are 13 stores in the Bay Area, Los Angeles and now in New York City. Freeman’s company was born as he describes from:
…a slightly disaffected freelance musician and coffee lunatic, weary of the grande eggnog latte and the double skim pumpkin-pie macchiato, decided to open a roaster for people who were clamoring for the actual taste of freshly roasted coffee. Using a miniscule six-pound batch roaster, he made an historic vow: “I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.” In honor of Kolshitsky’s heroics, he named his business Blue Bottle Coffee, and began another chapter in the history of superlative coffee. Blue Bottle Coffee has grown to a small network of cafes, wholesale partners, an espresso cart, and some vintage German coffee roasters. We are still united by the simple purpose of getting great coffee to everyone who asks for it. Improbably and delightfully, there are hundreds of us now. We roast coffee on vintage gear, put it in compostable bags, and still get it to our customers within 48 hours. We roast great coffee on two coasts, make great drinks, clean up after ourselves, bake cookies, type up invoices, get change at the bank, and say please and thank you.
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