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Cold Brewing is Energy Efficient!

On a sticky hot day, you may not even want to turn the stove on or get a kettle steaming hot. Here's a great way to make a pitcher of iced tea without involving boiling water - it's the cold brew technique.

The “cold brew” method is so simple and it makes fresh, naturally sweet and amazingly refereshing iced tea. Cold brewing is laid back  - you don’t have to worry about steeping it for too long like you would with hot tea. Tea brewed in this way releases fewer tannins from the leaves making it less astringency which leaves a bitterless taste.  It also keeps the tea transparent and doesn’t fog it up. What more could you ask for?

 

1. Use a Bodum pitcher or our Steeped Tea T-Sacs. The ratio of tea is 1:50, but adjust to taste.

2. Fill the pitcher with cold or iced water and allow to steep. This will take longer than it does for boiling water. Place the pitcher in the refrigerator (not the freezer!) for 4 hours or overnight.

3. When the tea is ready, remove the infuser or T-Sacs and pour tea into glass with ice in it. To sweeten, try stirring in the contents of a Steeped Tea honey stick. Enjoy your refreshing cold tea! 

Store the iced tea in the fridge and it will retain its quality for about a week - although we don't think it will last that long!

 

We've recently read that the cold brewing technique also works for iced coffee. I first read of this technique at Laura's Sweet Spot, and she refers readers to this article in the NY Times for an anecdote on cold brewing coffee. Both articles point outthat hot water brings out the bitterness in the coffee bean and that a more refined iced coffee is derived through the cold brewing technique. Since better coffee drinks start with better coffee, why not start with Steeped Tea's French Vanilla volcanic coffee. The suggested ratio is 1/3 c. ground coffee to 1 1/2 c water (this will be enough for 2 cups of iced coffee). Stir the coffee into the water and then put the container into the refrigerator overnight.

 

All of the online recipes I've seen talk about needing a sieve and coffee filters in order to strain the coffee grounds and silt from the coffee. It seems to me that using a French press, or the Brewt could simplify this step tremendously! To serve, pour into a glass prepared with ice, filling about 1/2 way. Then top with milk. Sweeten with a liquid sweetener - suggestions are simple syrup, coffee syrups, Honey Sticks, agave nectar or even sweetened condensed milk, and hey, if it's not a work day, why not splash some Bailey's in there.

 

Enjoy your cold-brewed iced beverages! Summer is only 1/2 over, so if your favourite teas for icing are getting low, just contact your Steeped Tea consultant to reorder!

A Few Tips for Iced Coffee

I recently shared a recipe for a Tim's style Iced Coffee.

Today I thought I'd share a few tips on enhancing the flavour of your iced coffee. I came across these at A Daily Shot of Coffee blog. The author, Mike, suggests tips will help you get a refreshing iced coffee. These tips are not for the Tim's style recipe, but rather for those who would simply brew a pot of Steeped French Vanilla volcanic coffee and then drink it iced:

First, start by doubling the amount of coffee you use in the brewing, he says, so that your coffee isn't watered down as the ice cubes in your beverage melt.

Or, use coffee to make ice cubes and as they melt, they continue to flavour rather than dilute your beverage.

If you are pouring just brewed coffee into a glass to make iced coffee, you should let the coffee cool a little in the glass first before adding your ice cubes - again you are avoiding diluting your drink.

If you need to sweeten your iced coffee, add the sugar while the coffee is still hot. If you forgot, and your coffee is now cold, consider agave or those sweet coffee syrups.  

Staying Hydrated During the Hot Weather

Staying hydrated during the hot spell is key to staying cool and staying well.

There was a time when it was suggested that hot drinks are a good choice on a hot day, because it will raise your core temperature, cause you to sweat, and thereby cool you down.

Now, it seems cool drinks are the suggested beverage when it's hot out.

Over the last few months, and summers, we've shared lots of iced tea how-to's and combination ideas.

Did you know that Steeped Tea also offers coffee? Grown on volcanic mountainsides, it is organic and fair trade. Enhanced with vanilla, it is tasty!

 So if you are looking for an alternate choice for staying cool, why not ice your coffee?

Here's a recipe for a Tim's-style (i.e. already sweet and creamy) iced coffee:

• 4 cups brewed Steeped French Vanilla coffee
• 1/4 c white sugar
• 1/4 c boiling water
• 3 c crushed ice
• 1/2 c cream

In advance:

Refrigerate brewed coffee about 30 minutes to cool and chill 4 glasses. Boil the water, reduce heat to simmer, add the sugar and stir until dissolved, making a simple syrup. Chill about 30 minutes to cool.

When ready to serve:

Divide the ice evenly between the 4 glasses. Pour in chill coffee. Stir in cream and simple syrup to taste.

The Art of Coffee

Andrew Saur and Angel Sarkela-Saur have been painting with coffee for several years now. It all started one summer when they planned their first art show in a coffee house in Duluth, Minnesota. They wanted to come up with something unique and creative. Since their show was going to take place in a coffee house, they thought it would be appropriate to use coffee as their medium. They tried several techniques, such as using the coffee bean to sketch with and making pastels out of coffee grounds. These techniques were not successful. So they finally decided to use the coffee as a watercolor. The watercolor technique was the most effective way the artists found to use. They first sketch out an idea, then start brewing a really strong pot of coffee that is really dark and thick! From there, water is added to gain the subtle tones of brown. Finally, a clear coat of acrylic is added to preserve the art and a painting of delicate beauty is finished.

If you visit their website, you'll find they've categorized their art into 5 themes: art about coffee, conceptual themes, nature, wildlife and portraits. Some of the work is for sale.

All you artists out there, get your Steeped Volcanic Coffee brewing and see what you can come up with. Hmmm, I wonder if this technique could be used with tea - I've dyed paper and ribbon with tea before...

Recipe Week: Chocolate Orange Bavarian Cake

Thought I'd throw in a recipe that calls for coffee, just to switch things up. You do know that Steeped Tea offers coffee, too, right? Wonderfully aromatic, volcancic grown, fair trade, organic coffee.

This recipe first appeared in a LCBO mini pamphlet and features a recipe from the reknowned Dufflet Rosenberg of Dufflets in Toronto. This is definitely a special occasion cake. Expect to take a few hours making it - but you can take each stage separately. But know that it will be worth it!! It is also flourless, so that is nice for the gluten sensitive in the crowd.

Chocolate Orange Bavarian Cake

Stage 1: Flourless chocolate cake

• 8 oz semi-sweet chocolate, chopped
• 3 tbsp  brewed Steeped Volcanic coffee
• pinch of salt
• 8 large eggs, separated
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• Cocoa powder for dusting

1. Pre heat oven to 375°F. Line a 17″ x 11″ jelly roll pan with parchment paper.
2. In a large bowl, set over a saucepan of simmering water, melt the chcolate with the coffee and salt.
3. In a small bowl, lightly beat the egg yolks with a fork and whisk into the chocolate mixture.
4. In another bowl, beat the egg whites with an electric mixer at medium speed until frothy. Increase the speed to high. Gradually add the sugar and vanilla; beat until firm peaks form.
5. Fold 1/3 of the egg white mixture into the chocolate mixture, and then fold in the remainding egg white mixture in two batches.
6. Pour the batter into the prepared pan and spread evenly with a spatula.
7. Bake for 15 to 20 minutes until a cake tester comes out clean.
8. Cool completely. Run a knife around the sides of the pan to separate the parchment. Turn out onto parchment paper dusted with cocoa.

Stage 2: Truffle Cream

• 1 1/2 cups 35% cream
• 6 oz semi-sweet chocolate, chopped
• 1 tbsp Grand Marnier

1. Bring whipping cream to a boil in a small saucpan over medium heat.
2. Place the chocolate in a bowl. Add the hot cream; stir until melted. Stir in the Grand Marnier. Chill in refrigerator for at least two hours.

Stage 3: Orange Cream

• 1 tbsp + 1 tsp unflavoured gelatin powder
• 1/4 cup cold water
• 1 cup homo milk
• Grated zest of 1 orange
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1 1/4 cups whipping cream
• 2 tbsp Grand Marnier

1. In a small bowl sprinkle the gelatin over the water and allow to sit until disolved.
2. Place the milk in a medium saucepan, add orange zest; bring to a boil over medium heat. Remove from heat and allow to sit for 30 minutes. Pour through a strainer and re-heat.
3. In a bowl, whisk egg yolks with  sugar until pale and thick. Slowly add hot milk, whisking constantly; return to the pan.
4. Cook over medium-low heat, stirring with a wooden spoon, until mixture just coats the back of a spoon. Do not let it boil. Remove from the heat and pour through a strainer into a large bowl. Whisk in the softened gelatin, vanilla and Grand Marnier.
5. Set bowl over iced water; let sit, stirring frequently, until cooll and thickened to pudding-like consistency.
6. In another bowl, whip cream with electric mixer at medium-high until firm peaks form. Fold 1/3 into the gelatin mixture, then gradually fold in remaining 2/3.

Assembly:

 

1. Remove truffle cream from fridge. Beat in bowl with electric mixer at medium speed until firm peaks form; do not over-beat or mixtrue may separate.
2. Line a 4 quart bowl with plastic wrap, leaving a slight overhang
3. Slice about 2/3 of the cake; line the bowl with it, filling cracks with cake trimmings. Trim off ragged edges.
4. Pour in the orange cream; sprinkle with cake trimmings. Chill in fridge until firm, about 30 minutes. Spread truffle cream over orange cream. Pour the orange cream evenly on the truffle cream.
5. On the counter, press the remaining cake until thin; place over the truffle cream to cover. Chill in fridge 4 hours or overnight.

Serving:

To serve, invert onto serving plate, remove bowl and dust cake with icing sugar.

1. Serve inverted onto a serving platter.
2. Enjoy!

Black Forest Coffee

Just for a change, I thought I'd toss a coffee recipe in. This sounds sweet and decadent and 1 would be enough to last me for a month because of that... But at this time of year, we often indulge, so why not?

This comes from the Java Queen blog where the blogger writes: With cherries, chocolate and whipped cream, it’s almost like drinking a cup of liquid black forest cake. You should try this if you have a real sweet tooth.

Ingredients:
6 oz hot brewed or pressed Steeped volcanic coffee
2 tbs chocolate syrup
1 tbs maraschino cherry juice
Whipped cream
Chocolate shavings
Maraschino cherries

Got the Munchies?

Here's a great one to nibble on over the holidays, or to put in a nice container and wrap as gifts for paper and letter carriers, etc.

Caramel Mocha Almond Popcorn Clusters

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/4 cup strong Steeped volcanic coffee

1/2 teaspoon baking soda

Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.

Combine brown sugar, butter , coffee and corn syrup in medium saucepan.

Over low heat, stir mixture until sugar dissolves.

Increase heat to high and boil 5 minutes.

Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat.

Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.
Yield: 20 pieces

Mmm... Vanilla

Have you tried this yet? This is Steeped Tea's Volcanic French Vanilla Coffee. I am really enjoying this one. Some flavoured coffees exude a very artificial taste to them, and perhaps that's no surprise since some of the flavours do not occur in nature - like Baileys, for example. But this French Vanilla coffee is smooth in taste and texture, the aroma is pure and delicate and it's a pleasure to sip! Try it, or pick up a bag to stick in the stocking of your favourite coffee lover.

 

Pumpkin Latte

Here's another great pumpkin tea-inspired recipe, courtesy of one of our newest Manitoba consultants. Tasty and keeps some $$ in your wallet (those coffee pub lattes are expensive at $4 or more a pop!)

Pumpkin Latte (makes 1-2 servings)

Ingredients:
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute – adjust to taste
2 teaspoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup strong brewed Steeped Pumpkin Pie black tea (or 1/2 cup of strong brewed Steeped Volcanic coffee)

Directions:
In a saucepan stir together milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from heat, stir in vanilla and pumpkin pie spice, transfer to a blender and process for 15 seconds or until foamy. (I don’t usually bother with the blender and just whip the mixture really well with a wire whisk.)


Pour into a large mug or two mugs if you decide to share. Add the tea or coffee on top.

Optional:  Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.


Have a spooktacular Halloween!

Coffee Review

I am so lucky because just about every weekend, my dear hubby cooks up a hot breakfast for us of potato patties, bacon, eggs, and toast. I've had fun trying different teas with my fry up to see what goes with it (so far I like Canadian Breakfast, eh! Queen Elizabeth and English Breakfast).

The hubby prefers coffee to tea, so this weekend we opened a bag of freshly roasted Steeped Tea Volcanic Coffee.

If you don't know much about our decision to carry coffee, and why we selected this coffee to offer, you can read more in this previous post.

Just as there is a huge difference in the taste and quality of loose tea compared to tea bags, I would suggest that there is a huge difference between grocery store coffee and this coffee. When we buy coffee at the grocery store and even those coffee shops (Timothy's , Starbucks, etc.), we don't know when the coffee was roasted. The problem with that is that shortly after roasting, the beans begin to deteriorate, becoming stale, and they will lose their flavour. Store-bought coffee, grocery store whole bean hoppers, and even popular gourmet coffee shop brands have been roasted months ago and have been slowly deteriorating on the shelf. Unfortunately many people do not know how gourmet coffee is suppose to taste because we have become desensitized to accept a below average grade without even knowing it.

  Steeped Volcanic Coffee is freshly roasted in small batches and immediately bagged and sealed, delivering an incomparable fresh taste. 

We used a drip coffee maker to brew our coffee on Saturday. If you use a press, you'll find the flavour nuances will differ a bit. The first thing I noticed was the intense bouquet of the coffee as it was brewing. Our whole main floor smelled of the delicious coffee aroma!

I am admittedly an amateur when it comes to tastings, especially coffee tastings, but here's what I noticed when I sniffed, slurped and sipped my first cup of this new coffee. The coffee smelled somewhat ashy (this is not a bad thing!) and I also detected a slight scent reminiscent of dark unsweetened chocolate. When I mentioned this, my 10 year old daughter wanted to sniff too, and she also picked up on it.

The flavour of this coffee is more intense than the typical grocery store bean. For the first pot I brewed (earlier in the week), I measured a soup spoon per cup of water into the filter, and found the resulting coffee too concentrated for my taste (I don't whiten or sweeten my coffee). For this pot, we used a slightly heaping dessert spoon per cup of water and found that more palatable, for our taste.

I encourage you to try it and taste the difference freshness makes! You'll find yourself falling for a sophisticated cup of coffee! Steeped's coffee roaster says that "great coffee is like baking cookies; they have a shelf life of several months, but they taste best right after they leave the oven." So do use your coffee once you order it!

* Those of you interested in learning more about coffee tasting terms and what to detect when you are tasting fine quality coffees, may enjoy this web page.