drink up

“Behind every successful woman…is a substantial amount of coffee.”

Stephanie Piro

let’s take a closer look at the second most popular drink on the planet, after water..

cof·fee

    1. Any of various tropical African shrubs or trees of the genus Coffea, especially C. arabica,widely cultivated in the tropics for their seeds that are dried, roasted, and ground to prepare a stimulating aromatic drink.
    2. The beanlike seeds of this plant, enclosed within a pulpy fruit.
    3. The beverage prepared from the seeds of this plant.
  1. A moderate brown to dark brown or dark grayish brown.
  2. An informal social gathering at which coffee and other refreshments are served.

what your coffee says about you ;)

VENTI BOLD COFFEE, NO ROOM

Typically bold, no room coffees or “red eyes” (coffee with an added shot) are ordered in the morning just as the sky changes from dark to sunlit. Expect this customer to be a corporate male on his way to the office who occasionally brings in his own travel mug to be eco-responsible. He may just order a blueberry scone… if it’s Friday.

DECAF, TRIPLE, TALL, 1 PUMP CINNAMON DOLCE, 1 PUMP HAZELNUT,  SOY, EXTRA-HOT, FOAMY, 1 RAW SUGAR  LATTE WITH LIGHT WHIP

This cup looks more like a Picasso painting than a drink order. Without a doubt, this customer has made his/her beverage as complicated as possible to show off considerable coffee expertise. This customer feels privileged and favored once the baristas know this order by heart, having it ready at the counter before they’ve even reached the register to pay. A dollar better hit the tip jar.

TALL CARAMEL MACCHIATO

Passion TeaThis customer stands back several feet staring at the menu board looking self-conscious. They refuse help with ordering and eventually spit out, “Tall caramel ‘mach-e-ah-to.’” They feel slightly ashamed when the barista says, “Oh, you mean, a tall caramel ‘mahk-e-ah-to?’” Typically they’re using up a $5 gift card. This person has no idea what a caramel macchiato really consists of except that one can never go wrong with “caramel.”

ESPRESSO CON PANNA

A double espresso shot with whipped cream, ordered by a true coffee-connoisseur with a sweet side, usually comes with a side of a vanilla almond biscotti and the New York Times. Follow this customer around the store, and you’ll see him sit in a chair, cross one leg over the other and dive into the Times. Unfortunately, unless you’re sipping your espresso on the streets of Italy, your coffee cultural identity is nothing more than ordering a Frappuccino and studying for your final exam in the neighborhood Starbucks located next to Einstein Bros. Bagels.

(http://www.sheknows.com/articles/804657.htm)

COFFEE FACTS

  • Coffee grows on trees and is actually a bean inside of a bright red berry!
  • It is the second most traded commodity on earth, after oil
  • October 1st is Coffee Day in Japan
  • Drinking a single cup of coffee that has been brewing for 20 minutes provides the body with 300 phytochemicals which act as antioxidants and stay in the body for up to a month.
  • more 1400 millions cups of coffee are drunk every day.
  • It takes 40 coffee beans to make an espresso
  • The average U.S. adult drinks 3.4 cups of coffee a day, or about 26 gallons of coffee a year.
  • People who buy coffee primarily at drive through windows on their way to work will spend as much as 45 hours a year waiting in line.
  • The expression “a cup of Joe” to denote coffee, was first coined during WWII, when American servicemen (G.I. Joe) were identified as big coffee drinkers.
  • Vincent Van Gogh was a big frequenter of the café society and famously said “I have tried to show the café as a place where one can go mad.”

BANANA COFFEE MORNING SCONES

Makes 8 to 10 scones

Start your day with a double shot of coffee – sip a mugful while nibbling a banana coffee scone.

Ingredients:
2 cups whole-wheat flour (or mixture of half whole-wheat and half all-purpse flour)
4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1/2 cup unsalted butter
1/2 cup ripe banana, mashed (about 1 to 2 bananas)
1/4 cup low-fat milk
1/4 cup strong black coffee at room temperature
1 teaspoon pure vanilla extract

Directions:
1. Heat oven to 425 degrees F. and lightly grease a baking sheet. In large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two forks, cut in butter until mixture looks like breadcrumbs.

2. In a small bowl, whisk together banana, milk, coffee and vanilla. Add to dry mixture, mixing gently to make a slightly wet dough.

3. Turn dough out on a lightly floured counter, and knead gently for about 30 seconds, forming it into a round flat disk. With a rolling pin, roll dough to a 1/2-inch thickness. Cut into evenly sized triangles (cut like you would a pie) and place on baking sheet. Bake 15 minutes or until lightly browned and the scones sound hollow when tapped.

Cappuccino Muffins http://homecooking.about.com/od/dessertrecipes/r/blmuff7.htm

Brownies http://www.epicurious.com/articlesguides/howtocook/dishes/recipeswithcoffee/recipes/food/views/Jamaican-Coffee-Brownies-with-Pecans-234819


intrigued? here’s some coffee links :

http://www.myrecipes.com/recipes/article/0,28747,1927541,00.html?xid=outbrain-mr-1209

http://www.positivelycoffee.org/

http://digg.com/food_drink/20_Most_Surprising_Health_Benefits_of_Coffee

http://curbly.com/diy-maven/posts/1881-top-10-uses-for-used-coffee-grounds

http://blisstree.com/eat/20-uses-for-leftover-coffee/

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