EEN VAN DE OPKOMENDE STERREN AAN HET FIT FOOD FIRMAMENT IS DE OEROUDE THEEDRANK KOMBUCHA. IN DE VS IS DEZE ONSTERFELIJKHEIDSTHEE AL ENIGE TIJD MATELOOS POPULAIR. OOK IN ONS LAND VERSCHIJNEN LOKALE KOMBUCHAMAKERS ALS YAYA KOMBUCHA EN CULTURED KOMBUCHA TEN TONELE. WAAROM IS DE DRANK ZO GELIEFD?
Zoals vaker het geval is in de voedingswereld, is de herkomst van kombucha aan discussie onderhevig. Verscheidene volkeren claimen de ontdekkers te zijn van het geneeskrachtige brouwsel. De meest gangbare theorie is dat de basis ligt in de Chinese Tsin-dynastie, 220 jaar voor Christus. Dat de drank toen al meerdere gezondheidsvoordelen toegedicht kreeg, blijkt wel uit de bijnaam ‘onsterfelijkheidsthee’. Waar de naam ‘kombucha’ vandaan komt, is raadselachtig. Zo luidt een verklaring dat de Zuid-Koreaanse dokter Kombu een speciale thee (cha) voorschreef aan een zieke Japanse keizer. Andere bronnen beweren dat de naam komt van het Japanse ‘kombu’, een zeer populaire soort zeewier. Door een misverstand werd kombucha aangezien voor een drank gemaakt van dit wier.
De belangrijkste eigenschap van de wonder- drank is dat het een product van fermentatie is. Fermentatie is een oeroude manier van voedselbewerking waarbij bacteriën, schimmels of gist zorgen voor een gecontroleerde rotting. Dit proces zorgt niet alleen voor een betere conservering, het zorgt er ook voor dat er bijzondere, vaak zeer uitgesproken smaken en gezonde stoffen in een product naar voren komen. In Amerika bestaat een heuse beweging van zelfbenoemde fermento’s die zweren bij het consumeren van gefermenteerde voeding ten bate van hun gezondheid.
Essentieel bij het maken van kombucha is een ietwat onsmakelijk ogende zwam, met de sympathieke naam SCOBY, ofwel Symbiotic Culture Of Bacteria and Yeast. Deze gelatine- achtige substantie, die opgebouwd is uit ver- scheidene bacteriën en gist, vormt het ont- stekingsmechanisme van het fermentatie- proces. Door de SCOBY toe te voegen aan afgekoelde thee en hem vervolgens te ‘voeren’ met suiker komen er bijzondere processen op gang. De suikers worden omgezet in enzymen en zuren en er vormen zich kleine gasbelletjes. Zodoende ontwikkelt de smaak van de thee zich tot enigszins acide met een licht zoete ondertoon. Voor het maken van een basis kombucha kun je kiezen uit verschillende soorten thee die allemaal hun eigen unieke eigenschappen hebben. Zo brouw je bijvoor- beeld met witte thee een veel lichtere versie dan met zwarte thee.
Drank voor de darmen
Aan kombucha wordt een aantal indruk- wekkende gezondheidsclaims opgehangen. Kombucha helpt de lever ontgiften, de weerstand neemt toe en het draagt bij aan een gezonde spijsvertering. Sommigen gaan nog verder en beweren dat de drank chronische ziektes kan genezen. Zo zwoer oud-president Ronald Reagan bij de drank toen hij aan darmkanker leed. Geen van deze gezondheidsclaims is wetenschappelijk bewezen en enige terughoudendheid is daarom gepast. Dat neemt niet weg dat kom- bucha een bijzonder interessant drankje is, dat zeker de moeite waard is om zelf te ontdekken. Het is met zijn lichte prikkeling een heel goed alternatief voor bijvoorbeeld alcohol of frisdrank, producten waarvan buiten kijf staat dat ze je gezondheid niet bevorderen.
Voor wie geïnteresseerd is in het brouwen van kombucha is er goed nieuws. Een starters- pakket is niet duur en eenvoudig bij elkaar te sprokkelen. Meer dan een grote glazen pot van zo’n twee liter, een doek om de pot mee af te dek- ken, verse thee, suiker én natuurlijk de SCOBY (via bijvoorbeeld Marktplaats) heb je voor een basiskombucha niet nodig. Vervolgens kun je je fantasie de vrije loop laten en met kruiden en fruit aan de gang gaan om je kombucha naar eigen smaak op te leuken. Zo zijn bijvoorbeeld gember en perensap of limoen en kardemom goede toevoegingen voor een geweldige kombucha.
Powered by WPeMatico
OP ZATERDAG 21 APRIL OPENT DE NIEUWE EXPOSITIE PASSIONE ITALIANA – L’ARTE DELL’ESPRESSO IN CUBE DESIGN MUSEUM IN KERKRADE. DE ICONISCHE ESPRESSOMACHINE ‘LA CORNUTA’ VAN DE BEROEMDE ITALIAANSE ARCHITECT GÌO PONTI (TER WAARDE VAN EEN KWART MILJOEN EURO) VORMT HET GLANZENDE HOOGTEPUNT.
De expositie neemt bezoekers mee naar Italië van 1910, waar de grote vraag naar koffie ontwerpers oproept tot het ontwikkelen van een machine die snel koffie zet onder hoge druk (espresso) en waar de smaak van verbrande koffiebonen in die allereerste espresso’s werd gemaskeerd door veel suiker naar het kopje koffie van de toekomst. Passione Italiana – L’arte dell’Espresso brengt langs peperdure, indrukwekkende, antieke én wifi-gestuurde espressomachines en designserviezen de geschiedenis door de decennia heen én de toekomst van onze geliefde drank in kaart. De expositie is van 21 april tot en met 29 oktober 2018 te bezoeken in Cube design museum.
Passie voor espresso en design
Naast het pronkstuk van Giò Ponti, laten modellen van Kees van der Westen, Victoria Arduino, Bialetti en Faema de harten van ware (thuis)barista’s kloppen. Denk bijvoorbeeld aan de door Faema gepatenteerde E61, die dankzij het gebruik van een oleodynamische pomp een ononder broken aanbod van koffie garandeert. Ook zijn ’s werelds kleinste espressomachine en meest duurzame zijn te bewonderen.
Percolator of paleis? Bonnefantenmuseum of koffiepot?
Naast groots espressomachinevernuf wordt er in Passione Italiana – L’arte dell’Espresso ook aandacht besteedt aan andere methoden om espresso mee te zetten. “Het maakt niet uit dat sommige percolators meer op een paleis lijken dan op een percolator”, aldus Alberto Alessi, de Italiaanse ontwerper die design in ieders keuken bracht. In de expositie wordt duidelijk hoe vormen van gebouwen hun weg vinden in coffee design. Ook het gebouw van het Bonnefantenmuseum, ontworpen door de Italiaanse architect en ontwerper Aldo Rossi, bekijk je na deze expositie met heel andere ogen.
Wat: Passione Italiana – L’arte dell’Espresso
Waar: Cube design museum, Museumplein 2 Kerkrade
Wanneer: van 21 april tot en met 29 oktober 2018
Prijs: vanaf €11
Powered by WPeMatico
More legal drama is brewing for the K-Town location of Caffe Bene, a company known as the “Starbucks of South Korea,” whose ambitious expansion plans have been marred by lawsuits from franchisees for thousands of dollars.
The franchise owner of the K-Town location at 39 West 32nd St. is suing Caffe Bene for full control of the shop after the chain threatened to close the outpost over unpaid royalties. Hyun Joo Kim says parent company Caffe Bene — which has outposts around the world but has financially struggled more recently — stopped helping him with the coffee shop and cafe years ago, and he shouldn’t have to pay the royalties, according to a lawsuit.
Joo Kim, who opened the Caffe Bene on West 32nd Street in August 2014, filed the suit last week in Manhattan Supreme Court to block an eviction by the company, the latest move in a legal battle that goes back to 2016. He currently pays more than $62,000 a month in rent through a sublease from Caffe Bene, but the company stopped offering support for the shop years ago, the suit alleges.
The restaurateur also alleges that since he opened the location, Caffe Bene has failed to train their employees, hasn’t offered advertising support, and even stopped supplying baked goods in the fall of 2015 — forcing the coffee shop to find other suppliers to stay open. By 2016, the K-Town shop was “essentially completely on its own without support of any kind” from Caffe Bene and stopped paying royalties to the chain, according to the suit.
Joo Kim and his wife ran another Caffe Bene franchise in South Korea but moved to New York City in 2013 after being recruited by the company to help it expand. They first opened a shop on West 23rd, which later closed.
They were promised $100,000 and the full support of management and were also told they could make between $5,000 and $10,000 a day at two coffee shops they were opening, according to the lawsuit. But they didn’t make anything near those profits, and the couple claims the company just made the projections up to mislead them. They sued the company in 2016 seeking more than $1 million in damages, which led to an arbitration and settlement without a payout.
Last week’s suit is a last-ditch effort to stay open and take over their current lease without Caffe Bene’s interference, the suit says. A judge has allowed Joo Kim to stay open until a civil court appearance on May 24 if he posts a $100,000 bond this week, according to court documents.
Caffe Bene, known for their coffee drinks, Belgian waffles and traditional Korean snacks, first opened in 2008 and planned a global expansion within a few years. It opened its first outpost in New York City in 2012 with a large Times Square shop, and had big expansion plans for the city, with deals to open as many as 80 locations with franchise owners.
But currently, just 10 locations exist across the five boroughs after many shops — including the first one they opened — shuttered. Lawsuits against the company began piling up as franchise owners, who pay $30,000 up front, allege they didn’t receive any support from the coffee chain.
In January, a South Korean court approved Caffe Bene’s request to begin restructuring to get rid of some of its debt, according to Yonhap News. The company’s plans to expand throughout China had also floundered, according to Forbes.
Lawyers for Caffe Bene did not respond to requests for comment. Reached at his shop, Joo Kim also did not comment.
Powered by WPeMatico
Carroll Luther Peery, 1927-2018
Carroll Luther Peery passed away on Jan. 18, 2018. He was born Oct. 5, 1927 in Maternity Hospital in Minneapolis to Caroline Peery, the fourth of seven boys. His father, Benjamin Peery, a railway mail clerk, was transferred to the Mississippi River town of Wabasha, Minnesota, where Carroll started elementary school. The family returned to Minneapolis in the mid 1930s.
Always adventurous, Carroll ran away from home in his early teens and joined a circus troupe. As World War II was coming to an end, he left Central High School to serve with the Seabees in the U.S. Navy.
Back in Minneapolis, Carroll developed an interest in folk music and, in 1948, attended a concert by the legendary blues singer Huddie Ledbetter, known as Leadbelly, whom he invited to dinner the next day and famously introduced to the Dean of England’s Canterbury Cathedral, Hewlett Johnson, who in town for a lecture. Hundreds of people from the lecture showed up as well and stood shoulder to shoulder while Johnson sat smiling as Leadbelly performed with his 12-string guitar.
In the early 1960s, Carroll managed the kitchen and the bar at Los Angeles’ popular music venue, the Ash Grove.
By 1964, he had moved to the Bay Area, and became the manager/owner of the Cabale in Berkeley. Over the years as a songwriter, producer and manager, he developed musical collaborations and good friendships with numerous artists such as Lightnin’ Hopkins, Jimmy Reed, Taj Mahal, Sonny Terry and Brownie McGhee, Barbara Dane, Jorma Kaukonen, Lowell Fulson, Cool Papa, Mark Hummel and the Blues Survivors, Country Pete McGill, and countless other musicians. He managed the Chambers Brothers and Big Mama Thornton.
Carroll frequented the Bay Area’s numerous music clubs, such as Longbranch, Mandrake’s, Keystone Corner, Larry Blake’s, Your Place, Eli’s Mile High Club, Dorsey’s, Fifth Amendment, and the Serenader, to list a few, where he unofficially mentored a slew of musicians. Along with his music mentoring with his M.O.S.T (Merry Old Soul Talent), proudly contributed to the Oakland community, training developmentally challenged adults at the Telegraph Ministry Center.
Besides being the popular “house astrologer” at the Caffe Mediterraneum, you could find Carroll sitting at the window seat table, playing serious scrabble, and writing his famous blues songs, on any given evening.
Carroll is survived by his children Claudia-Fatimah Peery-Smith, Joseph, Anthony, Linnea and Loren.
An irreplaceable and deeply caring soul, Carroll touched everyone’s life that he came in contact with. He will be profoundly missed.
Powered by WPeMatico
The world’s second largest coffee chain is going solo as it prepares for a major international expansion.
UK company Whitbread announced plans on Wednesday to spin off its Costa Coffee brand within two years. Whitbread will hold onto its other major business, hotel group Premier Inn, while the coffee chain will get its own stock market listing in London.
Powered by WPeMatico
As a kid, I thought it was strange to waste a good egg on coffee. However, the effect can be explained by science. The albumin (egg white protein) pulls the impurities out of coffee and clarifies the coffee. The “egg coffee” was typically less bitter and had more caffeine.
In my experience, people of Scandinavian descent like super-powered coffee that isn’t bitter.
If you are a coffee drinker, you are not alone. Nearly two out of three people have coffee daily, according to the 2017 National Coffee Drinking Trends survey of 3,000 people.
In fact, coffee consumption has been on an upward trend since 2001, reaching 10.2 pounds of coffee beans per person annually.
Coffee drinkers often have a favorite “roast,” whether light, medium or dark. Roasting coffee beans enhances the flavor.
You might see “Arabica” or “Robusta” on coffee labels; these are types of coffee beans that have different flavor profiles and costs. Coffee beans often are grown in areas of Central and South America and Africa.
Light roasts are more acidic and have more antioxidants than dark roasts. Dark roast coffee often is described as “smoky” or even bitter or burned. Interestingly, light roast coffee typically is higher in caffeine than dark roast coffee.
How did this morning coffee tradition begin? According to legend and the National Coffee Association, a goat herder in Ethiopia noticed that when his animals ate berries from a tree, they became agitated. These peppy goats stayed restless all night.
Monks in a monastery began consuming the berries in a beverage and were able to stay awake during evening prayer. Long before the advent of Facebook, news about coffee began circling the globe.
Coffee not only energizes us with its caffeine content, but it also is part of social activities such as coffee clubs.
Even “decaf” has a little caffeine but far less than regular coffee. The amount of caffeine varies widely depending on the method of brewing and the type of coffee. An “average” cup of regular coffee has about 100 to 150 milligrams of caffeine, compared with 5 to 10 milligrams in a cup of decaffeinated coffee.
Coffee even may have some health benefits and some potential risks. Like most other foods and beverages, moderation is key.
A moderate amount of coffee is typically three or four cups (24 to 32 ounces) of coffee daily. Be sure you know how much coffee your favorite cup holds. A large mug of coffee may account for the entire “moderate” amount of coffee. Too much coffee can interrupt sleep and can cause migraine headaches, nervousness and rapid heartbeat, among other symptoms.
Coffee can lead to temporary increases in blood pressure among those with high blood pressure. Those with uncontrolled blood pressure should avoid large amounts of coffee.
Coffee is high in antioxidant compounds, which may help regulate blood sugar levels. Some research has shown that regular coffee consumption may help prevent Parkinson’s disease, a nervous system disorder.
Too much coffee may be linked with bone loss and, potentially, fractures. We all need weight-bearing exercise, calcium, vitamin D and other nutrients to maintain the strength of our bones. People younger than age 50 need about 1,000 milligrams of calcium per day and those older than 50 need 1,200 milligrams per day.
Is coffee linked to cancer? According to a recent ruling, California coffee companies must warn consumers of a chemical (acrylamide) present in small amounts in coffee that may be linked to cancer, according to animal studies. However, the American Cancer Society has said that no cancer link has been found in humans. Stay tuned as this information evolves and keep moderation in mind.
Here’s a tasty muffin recipe to enjoy with a cup of your favorite coffee.
1 cup butter or margarine, softened
1 ¼ cup Greek yogurt (plain, nonfat)
2 teaspoon vanilla extract
1 cup sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon cream of tartar
¾ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 ½ cup all-purpose white flour
¾ cup whole-wheat flour
5 tablespoons additional sugar and 1 tablespoon ground cinnamon mixed together to sprinkle on top of muffins (½ tablespoon per muffin)
Preheat oven to 350 degrees. Combine wet ingredients (softened butter or margarine, Greek yogurt, eggs and vanilla) in one bowl. Combine dry ingredients in a separate bowl. Fold the dry ingredients into the wet ingredients until dry ingredients are mixed. Batter may be lumpy. Grease muffin tins or use paper liners; fill about three-fourths full. Stir together additional sugar and cinnamon and sprinkle ½ tablespoon on each muffin. Bake for 20 to 22 minutes or until they are golden brown.
Makes 12 muffins. Each muffin has 330 calories, 16 grams (g) fat, 6 g protein, 41 g carbohydrate, 1 g fiber and 270 milligrams sodium.
Garden-Robinson is a food and nutrition specialist for the NDSU Extension Service.
Powered by WPeMatico
WASHINGTON — Chef Geoff’s Restaurant Group and Clover Restaurant Group have merged business operations into a new restaurant group headed by Geoff Tracy and will be exploring possible expansion.
“The joint venture is a 50/50 partnership between the two restaurant owners, each with equal ownership stakes, and no money changed hands,” Tracy told WTOP.
Under terms of the new partnership, which brings together restaurants that include three Chef Geoff’s locations, restaurant Lia, four Cafe Deluxe locations and Tortilla Coast on Capitol Hill, Tracy will be president of day-to-day operations. Business partner and brother Chris Tracy will serve as vice president.
Father and son restaurateurs Brian and Jim Sullivan of Clover Restaurant Group will work to pursue new business opportunities.
All of the restaurants will now be operated by the newly-formed “Chef Geoff’s Deluxe Hospitality.”
“We feel fortunate to have found a set of partners who share a lot of the same values when it comes to the importance of family and how to run a business the right way,” Tracy said.
“A few years ago, Brian introduced the idea of joining forces and we have been working out the details ever since,” he added.
Tracy founded the original Chef Geoff’s in 2000, after graduating from the Culinary Institute of America.
“Geoff and I are both Georgetown graduates, and we have known each other for a number of years. I have admired what he has accomplished and look forward to what we can do together as a team,” Brian Sullivan said.
Tracy said he has early memories of Cafe Deluxe, having worked there as a server after his college days at Georgetown.
© 2018 WTOP. All Rights Reserved.
Powered by WPeMatico
It’s a quiet Saturday morning in Portland, Oregon, and coffee professionals Lucy Alvarez and Angel Medina are settling in for the day at their 14”x 14” coffee bar. The duo are glad to be home—they just arrived back in the city from a trip to Mexico, visiting coffee farmers in the Colima region, in the villages of Arrayanal, Yerba Buena, Cofradia, and Suchitlan. Alvarez and Medina pride themselves on their personal connection between the origin of the roast, their coffee shop, and their families. You can taste it in every cup of coffee served at Kiosko, their small coffee shop nestled on the SW bank of the Willamette River.
Alvarez and Medina opened back on July 1, 2017 with intentions to infuse the Mexican-American experience into Portland’s coffee scene. Starting out as a fundraiser for a national pro-DACA initiative, Alvarez and Medina went from small-scale roasting to shop owners overnight. Throughout the process, they’ve stayed true to their roots as small business owners with a deeply felt Mexican heritage.
Back in 2016, Alvarez was in school for pre-med, while Medina worked at the Portland headquarters for Airbnb. His role there was as a tech-y sounding “Launch Experience Agent,” focused on advancing the customer experience in Latin American countries. But then coffee started creeping into their lives in a big way. At home, Medina fell in love with roasting coffee on his Behmor roaster. At first he primarily roasted for personal use, but eventually started sharing with friends, and that soon led to other opportunities.
Angel Medina unveiled his roast to the public for the very first time in support of United We Dream, an immigrant youth-led foundation built to recognize and support DACA recipients. When customers donated $10 to United We Dream, they received a half-pound bag of Medina’s “Kickstarter Blend.” The couple received 48 orders during the initial roll-out, with Medina and Alvarez hand roasting and bagging their coffees in half-pound batches on the Behmor, 15 minutes at a time.
“When I grew up, my family had this saying ‘do what you can with what you have,’” Medina states.
This would be the beginning of their aptly-named roasting company, Smalltime Roasters. The couple went on to open Kiosko a few months after that to have more space to function and to establish their identity within the community. Slowly but surely they were falling into coffee as a life pursuit.
“We didn’t have as much experience with espresso machines because we’re pour-over people,” Medina tells me. “So we got a machine a week before we opened hoping people wouldn’t be turned off by our latte art,” he laughs. Once a loose end in their launch plan, espresso drinks are now a favorite at Kiosko. Here in Portland, the shop has built a glowing local reputation for their innovative and boundary-pushing latte creations, including fan favorites like the mango sticky rice latte, maple bacon latte, and candied yam latte.
The most popular drink here is the “True Mexican Mocha,” made with espresso, textured milk, house-made Mexican hot chocolate powder, cocoa nibs, freeze-dried raspberry dust, and dark chocolate shavings. Kiosko’s creative approach also extends to their pour-over methods. Medina constructed a new contraption called the “Copper Flower” (pictured below), which he’s convinced is the optimal way for expressing his coffees as pour-over. “The science behind it is to extend the extraction process without compromising the taste,” Medina says. A washed process Mexico Colima is the most common brewed cup served in this method.
Since Kiosko has found their rhythm, they’ve had the ability to shift their daily focus to providing a unique experience. “We wanted to create the warmth and passion for coffee. It’s an extension of our home,” Alvarez says. The reciprocity can be seen in Kiosko daily; as Alvarez and Medina learn more about the community they serve, the city of Portland is exposed to the couple’s unique take and hospitality and heritage. “We feel love from the community,” Medina tells me. “When people walk by, we want it to feel like they are in a different country.”
Not only is Kiosko enticing new customers, they also attracted a staff of like-minded coffee professionals from similar backgrounds. Alvarez and Medina are both descendants of Mexican immigrants from the Jalisco area—a three-hour bus ride from their last round of farm visits—and the baristas on staff at Kiosko are of Puerto Rican, Peruvian, and Guatemalan lineages. Amid their shop growing in popularity, Alvarez and Medina still support groups that align with their personal upbringing. Last winter, they raised money for We The Dreamers, an undocumented-led group focused on their narrative through art. Kiosko bagged and sold single-origin Mexican coffee and donated the sales to the group.
These days, Kiosko is trading in what they deemed “starter” equipment for better options to support their workflow. They recently added the La Marzocco Linea Classic espresso machine, installed by Black Rabbit Service Co. They have the Zenith Eureka high-speed grinder and the G4 ThermoPro brewer from Wilber Curtis Company to round out the gear in their shop.
This story would be enough—a tiny cafe with deep roots and a huge heart, putting out some of the most innovative coffee drinks in the competitive Portland market. But there are no signs of slowing down for Kiosko. Alvarez and Medina are working on plans for their second and third locations, focused on a bigger footprint, improved efficiency, and a focus on highlighting the coffees of Mexico. Kiosko is creating a buzz in the community around their experience, and Portland is a better place for it.
Powered by WPeMatico
There is a lot of waste associated with coffee shops. It is a sad fact that many in the industry are painfully aware of and actively trying to curb. But sometimes, even with the best of intentions, the results are… confusing. Take for example, the Stircle, the new in-counter electric coffee stirrer. It feels like its heart is in the right place, so why can’t I not hate it?
Brought to our attention by Mashable, the Stircle is designed to combat the very real problem of waste in coffee shops, particularly the 400 million—by Amron Experimental’s count, the company behind the Stircle—stir sticks thrown away every day. But the solution feels a bit overdesigned, no? It’s like if you got a bunch of Silicon Valley tech bros in a room and said, “We need you to design a new stir stick, not recreate the wheel,” and all they heard was, “create a new stir stick that is a wheel.”
According to Stircle’s website, the device “costs 99% less to run than stir sticks and it stirs better.” Dubious claims about “stirring better” aside (because what does that even mean? Surely this can’t be a real, verifiable claim), the Stircle ranges in cost from $345 to $490, depending upon whether you get the basic or advanced model. A cursory search yielded a box of 1,000 coffee stirrers for $3.40. For the same cost as a basic Stircle, you can get 101,470 stir sticks (144,000 for the advanced model). I don’t know how many stir sticks your cafe goes through a day, so you’re going to have to do that math yourself to figure out how long the Stircle will have to be operational for you to break even—not accounting for energy costs or maintenance—never mind costing 99% less.
But it’s not about savings, it’s about keeping plastic out of landfills and saving trees. Call me old fashioned, but what ever happened to spoons? Reusable spoons. Yes, they require water to wash, but surely the water lost in spoon washing (which PS: cafes are already washing anyway. Surely there is room for a few more) is paltry in comparison to what it takes to design and produce an electronic stirring device. And you don’t have to go on that $350 ride.
Maybe I’m on the wrong side of history here. In 20 years when there’s a Stircle in every coffee shop and all the empty landfills have been turned into parks and community gardens, I’m going to look like a real dum-dum. I’ll wear my well-earned shame on that day. But until then, give me a spoon.
*all media via Amron Experimental
Powered by WPeMatico
NEW YORK, April 18, 2018 /PRNewswire/ — illy caffè, global leader in the high-quality coffee sector, introduces its newest illy Art Collection cups entitled “Coffee Drawings” by artist Max Petrone. Since 1992, some of the most prominent contemporary masters on the international art scene as well as emerging young talents have participated in the revered illy Art Collection, transforming the everyday coffee cup into a cult object.
Massimiliano “Max” Petrone, born in Turin, Italy in 1983, is one of the most innovative figures in contemporary Italian painting. The artist is known for bringing together a variety of techniques and constantly experimenting with new styles using oil paint, spray cans and acrylics. Petrone’s work also extends to graphics, video and a reconsideration of design objects. Following his success from wildly viewed online videos of coffee illustrations, he first began his collaboration with illy at Milan Expo in 2015 via an interactive live graffiti painting at the Coffee Cluster. This performance inspired the new illy Art Collection which features coffee animations with a graffiti touch, typical of underground comics.
One of the cups in the collection depicts an astronaut floating, space ship and moon scape serving as an invitation to a narrative that invites coffee lovers to explore the Universe, where we often discover that our everyday reality is made of things that are truly incredible.
This new collection will be presented for the first time during Milan Design Week and also during the Specialty Coffee Association’s annual EXPO in Seattle, where Andrea Illy, coffee authority, author, and chairman of illycaffè will give a talk on coffee economics.
To mark the launch, Petrone is showcasing a live performance of “Coffee Drawings” through an artist workshop at the Triennale di Milano from April 17-22.
Using an iconic illy cup designed by Matteo Thun in 1991, “Coffee Drawings” tells six stories, based on adventurous research, casual encounters and in-depth observation. Among lunar landscapes, fantastic creatures and raging waves, the new illy Art Collection is tinged with the typical burnished shades of coffee.
The Max Petrone illy Art Collection is available now in a set of six cappuccino cups ($170), set of six espresso cups ($140), set of two mugs ($55), set of two cappuccino cups ($55), set of two espresso cups ($50), and a single espresso cup ($40). The collection can be purchased at illy caffè bars and shops and online at www.illy.com.
illycaffè is an Italian family business, founded in Trieste in 1933 and committed to offering the greatest coffee to the world. illy is the world’s most global coffee brand, producing the unique illy 100% Arabica blend made of 9 of the world ‘s best selections of Arabica; each day more than 7 million cups are served in over 140 countries in the finest cafés, restaurants, hotels and in offices and homes. illy has become the standard forerunner of espresso, and thanks to three critical innovations, is considered the leader in the science and technology of coffee. With the bestowing of the first “Ernesto Illy Award for quality espresso coffee” in 1991 in Brazil, illy also pioneered direct sourcing, sharing know-how and paying a premium price for the best quality, based on partnerships underwritten by the principles of sustainable development. The company also founded the University of Coffee with the aim of fostering and spreading its culture, providing comprehensive academic and hands-on training for coffee growers, baristas and coffee lovers in order to cover every aspect of the product. Everything ‘made in illy’ is enhanced by beauty & art, which represent founding values of the brand, starting from its logo – designed by an artist, James Rosenquist – and including the renowned illy Art Collection, comprised of over 100 cups designed by international artists. In 2016 the company was employing 1,269 people, and posted consolidated revenues of €460 million. There are approximately 230 stores and mono-brand illy shops in 43 countries.
Alison Brod Marketing + Communications
Joanna Cella Dunphy
View original content with multimedia:http://www.prnewswire.com/news-releases/illy-caffe-introduces-new-illy-art-collection-designed-by-artist-max-petrone-300631797.html
Powered by WPeMatico
DURHAM, N.C. — The viral video of two black men being arrested inside a Philadelphia Starbucks has affected a cafe hundreds of miles away in Durham.
Beyu Caffe says they have seen an increase in business after a nationwide social media campaign to boycott Starbucks and look for local, black-owned alternatives. The campaign started after some people said the Starbucks arrest may have shown racial discrimination against black people.
A list of 47 black-owned cafes shared hundreds of times on Twitter featured Beyu Caffe front and center. General Manager David Best says the fact Beyu was chosen to headline the article speaks volumes about what the coffee shop means to Durham.
“It’s not just known because of the dollar signs behind it,” said Best. “It’s known because of the character and culture it has created, as well as that it’s black owned. It’s important that people realized that you can be black-owned and be prosperous and make an impact in the community.”
Beyu Caffe was the only North Carolina business featured in that list of black-owned cafes.
Powered by WPeMatico
For as long as caffeine addicts can remember, coffee had a murky reputation in the beauty world. Stained teeth, open pores, oily skin, dark circles… Well, no more. Vive la revolution – of the coffee beauty product.
More and more top-end brands are including coffee scrubs, oils and serums in their product lines. Even perfumeries are starting to cotton on with blends of their own.
The Independent tapped up a bunch of experts to find out how you can go from America-No to American beauty, by incorporating coffee into your face, body and hair regimes.
Face the day
Rick “The Superfoodist” Hay, TV presenter and author of The Anti Ageing Food & Fitness Plan, explained how caffeine can help to restore you after a sleepless night – without even drinking it.
“Apply anti-inflammatory chilled coffee grounds to the under-eye area, then sit back and relax for ten minutes. This helps to reduce the under-eye swelling, and to constrict blood vessels.”
“You can mix coffee grounds with some quality oil like olive, coconut or rose hip, and then use it as a cleansing scrub – leave on for a few minutes so that the caffeine can help to close pours, and to cleanse and nourish the skin.”
The grounds, he explains, are all rich in vitamin C, which can help with collagen cross linking when applied to the skin. You can make a face mask with the grounds and oils and leave on for 10 to 15 minutes – but add some honey for hydration and for antibacterial benefits.
Dr Samira Zaidan, the first practising female homeopath in Saudi Arabia and founder of product line Azara Beautique, explains that the high caffeine content in coffee beans stimulates the blood circulation in the skin and scalp, which can be very effective for infections like acne.
And head of skincare at HiMirror, Cin-Yee Ho, says: “Drinking coffee also fights premature signs of ageing, as it contains antioxidants which protect against light, pollution and heat damage.”
She recommends as using coffee grounds themselves as a gentle exfoliator, or applying them under the eyes as part of a serum, as the caffeine reduces blood flow to the area and reduces puffiness.
But if you’re a product junkie and you want something shop bought, you can’t go wrong with the Exuviance Depuffing Eye Serum (£48), with caffeine, chamomile and cucumber, plus a handy cooling roller to really target puffy tired eyes.
However, all experts caution care with using coffee scrubs on the face, advising you to stick to dedicated facial products with more finely ground beans, which provide a gentler exfoliation.
If you have specific skin concerns, Grounded Body Scrub, a worldwide leading coffee scrub company, specialise in creating products with customers’ skin in mind. They are particularly experienced with dry, eczema-prone skin, which can react poorly to medicated scrubs.
For men, there’s the Ted Baker Grooming Room product line, which includes a Face Wash, Hair and Beard Shampoo and Hair Mud – all containing coffee extracts.
The Face Wash (£16) stood out to our tester as a particularly effective product, especially for oily skin, with biodegradable particles to prevent razor burn, and sesame and pistachio oils to soften pre-shave.
A thick-bodied coffee
The act of exfoliating with a coffee scrub also helps to smooth and tone the skin, and to remove surface impurities for better cell turnover.
According to Bean Body, Australia’s favourite caffeinated beauty range, coffee can actually improve the skin’s imperfections. “Caffeine will stimulate blood flow and help reduce the appearance of cellulite, eczema, stretch marks, age spots, varicose veins and psoriasis.”
Its experts recommend using a coffee scrub 1-2 times a week, applying to damp skin and buffing in circular motions. For a more intensive treatment, they also suggest applying product to dry skin for a powerful caffeine hit.
Kate Protopapas, at Isla Apothecary, top clean beauty and wellness range, also recommends using upward strokes towards the heart, to stimulate lymphatic drainage, which helps move stagnant lymph through the body and push the toxins out.
The Coffee + Cinnamon Body Polish (£23) contains finely ground, antioxidant-rich coffee, with a hint of refreshing cinnamon. The walnut shells provide a gentle, microbead-alternative for a scrub, while the cold pressed jojoba and vitamin E oil leave skin deeply moisturised.
Take care though – many of the most delicious-smelling coffee scrubs will leave your shower looking like the aftermath of an enema.
My personal pick for a scrub that avoids this messy disaster is ethical Australian brand Sukin, and their Energising Body Scrub with Coffee and Coconut (£12.99) – it’s both effective as a scrub and creamy as a moisturiser. Handy in an easy-to-grip tube, its also free of parabens and microbeads.
We also recommend the Azara Beautiuqe soap: Arabic Coffee, Cardamom and Ginger (£22 a bar), which contains traditionally harvested and processed Arabic coffee from Yemen.The soap has high levels of caffeine and antioxidants, and is rich in regenerative ingredients to combat cellulite and protect the skin from UV rays. The ginger and green cardamom are packed with antioxidants, while the soap is fragrant and beautifully presented.
Bar soap is huge right now, with more and more girls throwing away their shower pouffes as horror stories of germs begin to permeate. It can also be used for the body, face or hair, and is perfect for reaping the benefits of coffee scrubbing without getting grounds all over your shower.
If you’re worried about cellulite, a body serum with caffeine ingredients could be just the thing. According to Ho: “Coffee also acts as a diuretic, so creams containing coffee can temporarily minimises the visibility of cellulite because they draw fluid away from fat cells, shrinking them.”
Perennial favourites Nuxe have a highly concentrated Body Contouring Serum (£25) for embedded cellulite, containing botanical caffeine, yacon leaf extract and Brazilian mimosa. On first use, it noticeably softened the skin, and over time the appearance is subtly reduced, while the skin is firmed by the micro-algae.
Hair of the dog
The International Journal of Dermatology found that topically applied caffeine can stimulate hair growth, as caffeine targets DHT, the hormone responsible for hair loss.
The chemical can also help improve follicles, causing hair cells to produce more ATP – i.e. grow quicker and thicker.
According to Ho, “The antioxidants also act when used as a hair mask, strengthening and protecting the hair.”
The market is awash (pardon the pun) with coffee-based hair products, from shampoo to treatments. But you can also DIY.
Mix in the coffee with your shampoo (ground coffee with half a cup of water, then the shampoo) and add a spoonful of cinnamon for an incredible hair hack. It really does leave hair noticeably shinier and voluminous.
Be sure to allow caffeine-shampoos to sit on your head for at least two minutes to reap the full benefits, as it takes time for the caffeine to penetrate – resist the urge to rinse!
And on a last note…
Wake up and smell the coffee – perfume, that is. It’s not just skincare getting in on the action.
High-end perfumes, such as Yves Saint Laurent Black Opium Eau de Parfum (30ml for £42.20), are adding caffeinated top notes. This fragrance has a distinctive and fiery black coffee blend centre, with hints of white flowers and a touch of vanilla.
But the outstanding winner has got to be Tom Ford’s Cafe Rose Eau de Parfum (50ml for $230). God knows it’s a pricey investment, but the lavender-coffee blend is unique, sensual and an instant classic.
We’ve partnered with Kahlúa to celebrate National Coffee Week and you could win an overnight stay at the Hoxton Hotel, Holborn, plus cocktails and dinner for two. To be in with a chance of winning, tell us which Kahlúa cocktail you’d most like to try by clicking here*.
*Terms Apply: 18+. Enter before 23.59 on 22 April 2018. Please read full Terms before entering.
Powered by WPeMatico
Unique barrel aged cocktails are created at Flight West in Greece. Spirits Director Tom Meade calls it ‘Creating something completely different.’ Shawn Dowd
Cheers to two years of Rochester food crawls — 72 restaurants across 24 neighborhoods with crawlers enjoying countless dishes.
The delectable tasting journey continues with a visit to Greece, where I sought out old and new places that provided wide-ranging flavors of what the area has to offer.
Tasia Verno first fell in love with bourbon on a trip down Kentucky Bourbon Trail, an experience with her husband David that helped shape the focus of Greece’s Flight West restaurant at 836 Long Pond Road.
“I was so enamored with the American history, the care and time that they take to create these beautiful bourbons; it was very similar to wine,” says Verno. The couple, along with David’s parents, Dave and Patrice Verno, opened the whiskey and wine bar two years ago as a space to celebrate whiskey, just as they celebrated wine as the creators of Flight Wine Bar in Cornhill Landing.
According to Tasia, the location adds an upscale food and beverage option to the west side of town and has become a place locals are excited to have in their neighborhood. No stranger to the area, David is a Greece native and the bar is also in close proximity to their Hilton home.
The interior evokes a big-city vibe with exposed pipes, modern lighting and stools, as well as a lounge area. However, the most impressive element is the focal wall that extends the length of the bar – it flaunts stacked whiskey (400 varieties) and wine bottles that requires a wooden ladder to reach top shelves. The wine selection doesn’t take a back seat to the spirit, as there are more than 30 wine taps and extensive offerings by the bottle. We were taken aback by the lengthy beverage menu ranging from flights, craft spirits and after-dinner drinks to beer, bourbon and scotch. Also unique are rotating, barrel-aged cocktails, a three-to-six week process that mellows the spirit and allows the cocktail to take on the flavor of the American oak barrels.
Plenty of drinks suited our more familiar taste preferences, such as the $10 Italian Lemon Drop (Lemoncello, Citrus vodka, and Prosecco). Other selections gently steered us from our typical comfort zones, but remained approachable. Determined to become a whiskey fan (following many previous unsuccessful attempts), one of my friends opted for the $11 Times Square Sour.
A take on the traditional New York Sour with McKenzie NY Bourbon—lemon and simple syrup—this recipe also implements lime and blood orange juice, and replaces red wine with an attractive Ruby Port Float. Delighted with the sweet and sour notes, my friend announced she finally found her new drink of choice and even sought out Spirits Director Tom Meade to learn more about the cocktail.
Our taste of a barrel-aged cocktail came by way of the $10 Birthday Suit, which Meade says is his spin off of The Naked and Famous mezcal cocktail. He describes his version (El Bujo Mezcal, Yellow Chartreuse, Ancho Reyes chili liqueur, Barrows Intense Ginger and blood orange juice) as sweet and tart with a little kick, and says many people are surprised at the way the mezcal is balanced “when it finds a good home.” Poured over giant spheres of ice, the drink unexpectedly intrigued with more delicate smoke and ginger flavors than anticipated, plus notes of caramel.
Behind the kitchen is Executive Chef Stephen Jamieson, who prepares dishes he enjoys eating himself that represent different regions of the world. Entrees range from a $15 Nicoise Salad to a $22 Braised Short Rib Bibimbap (steamed rice, fried egg, vegetables and the red chili paste known as gochujang.)
Sticking to appetizers, the one-pound golden Bavarian pretzel appropriately named “The Big One” ($12), made for a sizable and tasty starter to share. Brought in from Amazing Grains Bread Co. in Fairport, the dough was satisfyingly soft on the inside with a lightly crisp exterior. House-made dipping sauces of Queso cheese and a honey dijonnaise were equally favored. A topic of conversation surrounded the more unusual $8 house-made Beef Jerky, a smoky offering designed as a bar snack to complement the whisky. Served in a mason jar, the chewy and flavorful strips are developed from beef shoulder marinated for 24 hours with soy sauce, bourbon, and spices followed by a four-hour dehydration.
When it comes to being introduced to the world of whiskey, Tasia encourages first-timers to be adventurous and trust the bartender. She says an oaky chardonnay drinker may be guided to a cocktail or bourbon that mirrors those buttery flavors. I’m curious to return to make this comparison.
Red Fedele’s Brook House
Red Fedele’s Brook House has been a staple in Greece for the last 42 years. Known for its Italian-American cuisine, the restaurant first opened in 1976 before moving down the road in 1995 to its larger and current party house location at 920 Elmridge Center Dr.
Owner Philip Fedele (nicknamed Red), “I was a redhead a long time ago,” he laughs, credits his parents as instrumental in creating the business. His father worked the foundation of the “old Brook House” (an 1865 building), while his mother helped cook traditional soups and sauces that are still featured today.
“It’s family through and through and we still work that way,” says Fedele’s, who adds that all seven of his children are involved in the business, as well as his grandchildren. “We’ve been able to maintain a consistency with the quality of the food, and one of the major reasons is because my family has stayed here, and for that I’m grateful.”
Before entering the restaurant, we were greeted with a pond and waterfall vista, and once inside, discovered a personal display of family photo-covered walls that created a sense of history and pride. Like all customers, we received a warm welcome by Red himself, who led us into the open and casual dining room bordered with sizable arched windows above booths and a mix of tables in the center. A large bar and lounge area is located just off the dining room.
The menu showcases plenty of traditional pasta, chicken and veal dishes, plus steak and seafood options prepared by Red’s son chef Tony Fedele. A choice of soup or salad precedes each entrée and a children’s menu is also available.
Served as an evening special, the $18 pan-seared haddock featured two light and well-seasoned fish fillets perched over an ample portion of sautéed garlicky escarole and white beans with a lemon wedge garnish. Our server’s recommendation of the popular Chicken Angelo ($20) did not disappoint. A classic chicken French preparation, two egg battered and fried chicken breasts are sauced with butter, chicken base, sherry wine and lemon. The entrée’s tasty twist includes generous slices of crispy eggplant layered atop the meat that’s finished with a mild Provolone cheese. A light pool of the sweet and flavorful sauce added to each appetizing bite. A pleasant bowl of penne pasta covered with tomato sauce was served on the side. Also enjoyed was the large portion of Rigatoni Asiago ($18.) Short tubes of rigatoni pasta came dressed in a tomato and sherry wine sauce, tossed with sautéed zucchini, mushrooms, peppers, onions, fresh basil and hearty slices of sausage, all smothered with a shredded Asiago cheese topping.
As we dined, it was apparent how much Red enjoys mingling with his customers. The ultimate host, he’s known for traveling from table to table to keep abreast of everyone’s restaurant experience. My group was pleased to have him visit with us a total of three times.
The Brook House regularly accommodates private party celebrations large and small, and also offers outdoor dining amongst waterfalls during warm weather.
Oriens Café – A Slice of Italy in Greece
It was a visit to Italy’s Oriens Bar that inspired Gianni Catalano (known as John to most of his customers) to open Oriens Café at 1100 Long Pond Rd. Catalano’s relative, Salvatore Garofalo, the award-winning Italian Master Pastry Chef behind the European Oriens, traveled to Rochester to share his Sicilian recipes and help the café first open its doors in 2008. Ten years later, he still makes yearly visits to bring new ideas to the café’s pastry chef Amanda VerHulst, who also brings her own creations to the table.
The charming café is filled with bistro tables, twinkle lights and eye-catching glassdisplay cases filled with beautifully presented sweets. Our attention was first drawn to the rainbow waves of stacked gelato available in a variety of classic, fruity and savory rotating flavors. Samples were offered before we committed to selections. To make the most of our visit, we opted for a waffle cone that for $4.99 would easily hold two different scoops. While cannoli and Italian cheesecake gelato regularly top the list, I couldn’t resist the pistachio, as well as the Sette Veli, a chocolate hazelnut gelato with chocolate crunchies (also available as a pastry.) The rest of my party happily dug into scoops of peanut butter cup, nocciola (hazelnut) and cookie dough flavors.
The gelato’s creamy consistency was on the mark, which VerHulst explains is imparted from Oriens’ cream base recipe (committed to memory as it’s not written down) and differs from ice cream in regards to the amount air that’s incorporated, the fact that is has less fat and it is served at a warmer temperature.
As we relished the gelato, our focus shifted to perusing the cookies and pastries that were carefully decorated and available as individual portions. Overwhelmed at the plethora of confections vying for my attention, I decided to enlist some expertise from a group of men sitting nearby who were conversing in Italian. Catalano was among the group, and one his friend’s immediately pointed out his own personal favorites, noting the Sicilian Cassata was a must. While my group confessed to not having much room remaining given the frozen lickedy round, they stepped up to share a few bites of pastries. When in Rome, right?
Topped with candy, the Sicilian Cassata ($3.99) can easily be overlooked as a pastry more appropriate for a youngster; however, it thoroughly delivered in taste. A thick layer of creamy ricotta cheese sweetened with orange peel and chocolate chips is sandwiched between sponge cake and marzipan (almond-like dough) and topped with candied cherries, orange peels and chopped pistachios. The confection is especially in demand during Christmas and Easter, when it’s offered as whole cakes.
For a chocolate fix, we also shared the Tres Bon Triple Chocolate Mousse Cake ($3.99). Here, VerHulst starts with a layer of chocolate cake and one by one by one stacks rich layers of dark, milk and white chocolate mousse for a visually appealing and delightful dessert.
In addition to desserts, the café is also well-known for its lunch, dinner and catering.
There were many surprises sprinkled across this Greece food crawl. A blend of familiar and unfamiliar food and drink, it was a reminder how trying new things may lead to a new found favorite.
Adena Miller is a Rochester freelance writer.
Read or Share this story: https://on.rocne.ws/2H8lI3g
Powered by WPeMatico
Vancouver Restaurant Brokers has listed Klaus’s Kaffee Haus on the market.
The Austrian restaurant business located in Chinatown is up for sale for $139,000.
The 291 East Pender Street establishment opened in 2016.
Klaus’s Kaffee Haus was a joint venture between Baron Klaus Erich von Hochgotz and Jensen Sadinkin.
The business started as the K & J Schnitzel Truck before Klaus’s Kaffee Haus opened its doors on East Pender Street.
According to the listing, the restaurant has a 1,200-square-foot space, plus 1,800 square feet of storage space at the basement.
The sale price of $139,000 includes all furniture, fixtures, and equipment.
Rent for the spot is $3,200 per month. The lease expires on December 31 this year, and can be renewed for three years.
Powered by WPeMatico
Drinking three cups of coffee a day could lower the risk of abnormal heart rhythms, new research suggests.
While many health experts advise patients with heart problems such as arrhythmias – a group of conditions that cause the heart to beat irregularly, either too slow or too fast – to avoid caffeinated beverages, a new piece of evidence from cardiologists in Australia suggests otherwise.
In fact, experts at the Baker Heart and Diabetes Institute in Melbourne, Australia, believe that caffeine could help protect against deadly heart problems.
Analysing a series of studies looking at caffeine intake and its effects on atrial and ventricular arrhythmias, scientists found that, once in the body, caffeine blocks the effects of adenosine – a chemical that can increase the risk of abnormal heart rhythms.
One study involving 228,465 people showed that the risk of atrial fibrillation – a condition that causes an irregular and often abnormally fast heart rate – fell by six per cent in regular coffee drinkers.
While another, involving 115,993 patients, showed a 13 per cent risk reduction.
Similarly, a randomised study of 103 heart attack patients, who were given 353mg of caffeine a day, also showed improved heart rate and no significant arrhythmias.
“There is a public perception, often based on anecdotal experience, that caffeine is a common trigger for heart rhythm problems,” Dr Peter Kistler, who led the new research, said.
Health news in pictures
”Our extensive review of the medical literature suggests this is not the case.“
Just two studies showed an increased risk for arrhythmias but researchers say this was when patients drank at least nine to 10 cups of coffee a day.
In light of their findings, the team suggest that drinking up to 300mg of caffine a day – the equivalent of three cups – should be safe for patients with irregular heartbeats.
However, they add that anyone with a pre-existing heart condition should speak to their doctor before increasing the amount of tea and coffee they drink.
Likewise, they insist that energy drinks should be completely avoided.
Powered by WPeMatico
‘We want to see action’
‘This is a societal issue’
‘If we can’t get it, shut it down’
Top cop: Men wouldn’t leave coffee shop
Protesters, Starbucks VP face off
CEO doesn’t want to ‘point blame’
Powered by WPeMatico