#buy freshly roasted coffee beans

[wakemeupcoffee]

5 Reasons to Switch to Organic Coffee Beans Today

Discover why organic coffee beans are the healthier, eco-friendly choice for coffee lovers. Learn the top 5 reasons to switch today for better taste, sustainability, and freshness.

[abyssiniacoffee]

Try our top-notch Whole Roaste­d Coffee Beans from Abyssinia Coffe­e. Experience­ Ethiopia's diverse tastes, available­ online. We've se­lected the be­st YIRGACHEFFE Arabica beans, cleverly roaste­d for the perfect flavor. Our coffe­e has a mix of floral, spicy, and fruit accents, making each drink spe­cial. Ideal for espresso and drip coffe­e fans, our whole beans e­nsure fresh, quality in eve­ry mug. Buy now and savor real Ethiopian coffee, de­livered right to your home.

[chairofchaos]

Coffee & Psychotherapy: Something New

Pairing: Eris x Azriel (AZRIS IS BACK IN TOWN, BABYYYY) Summary: In which Azriel encourages Eris to see a mind healer, and they start the healing journey together. This, of course, requires copious amounts of coffee, and possibly some new thing called “hot chocolate”. For Day 3 of Eris Week: Healing @erisweekofficial Rating: Teen Word Count: 2.6k Tags & Warnings: domestic fluff, tiny, tiny, tiny bit of angst, because our ken dolls are traumatized, but it is sweet and soft and gentle, like so many other things in my repertoire (kidding lmao), coffee and hot chocolate should be listed as tertiary characters. OH and TW for mention of Beron (sorry)

Read it on Ao3 HERE! (or below the cut <3)

A/N: Happy Day 3 of Eris Week! Thank you to @tsunami-of-tears for the gorgeous dividers! Shoutout to @dusk-muse who I may have forced to request some idea for fluff. Kudos to @ninthcircleofprythian for her help reminding me of this coffee post (HERE), which loosely inspired this fic in that most of the ACOTAR characters would greatly benefit from some therapy.

That being said, I am not qualified to write actual therapy things, so there will be no actual therapy session content. There are passing mentions of what was discussed in a session, but it’s like 3 lines total. This is centered around domesticity and love. <3

Eris loved coffee. He loved the simplicity of buying the roast beans from the shop, the sound of the grindstones, the scent of freshly ground coffee beans. When he and Azriel had first met, they drank coffee each morning. Eris drank it black. And Azriel, without fail, filled his cup with enough sugar and cream that even Eris’ mother had noticed it with some concern.

Azriel hated coffee. But he liked what coffee could do for him. He was never without a mug, so much so that Eris kept buying him mugs of different shapes and sizes, different spellwork to keep his coffee warm, to make all coffee added to it sweet, to refill automatically. Eris liked coffee. Azriel just liked feeling awake.

Because Azriel was a horrible sleeper. Terrible. Eris didn’t know what to blame - court of origin, childhood trauma, his former line of work, his shadows whispering to him constantly. All were contenders for the crown of keeping the former spymaster awake at all hours of the night.

Eris was no saint, either. Cauldron knew he kept his mate up some nights. But the Cauldron also knew Azriel would get out of bed in the middle of the night and take off into flight, not returning until he knew Eris would also be awake. After the first time, they would rarely talk about where Azriel went or what he did. Instead, Eris would press a mug of overly sweet coffee into his hands and they would sit together in silence on the front porch, Azriel’s head on Eris’ shoulder and their hands clasped together.

Despite the way the habit had begun, Eris treasured those moments with his mate. Watching the sunrise radiate through the autumn clouds, it was easier to forget the foundational pain which motivated them in this tradition.

This morning was different. Eris woke to find Azriel’s side of their bed cool, the blankets rumpled as if his mate had spent half the night fidgeting restlessly until he simply gave up. The sun wasn’t up yet, so he got up, yawning as he flicked a hand at the fireplace. Reinvigorated, the coals flickered back to flames, Eris’ power breathing new life into them. He would drag Azriel back to bed if he could, and the cozier the room was, the more likely Azriel would be to let him when they were done watching the sun rise.

The hallways were dark, but the kitchen lamps were lit. Eris blinked sleepily at them, yawning once more as he stepped into the kitchen. 

Azriel stood there, hands on the edge of the sink as he stared out the broad window. His shadows swirled lazily across the expanse of his back, their dark cloak about him in a guarded comfort.  “Good morning.”

This was new. “Good morning, Az.” Eris paused, but Azriel didn’t move. “Are you alright?”

Azriel nodded, reaching to pick up his mug. “Just drinking my coffee.” One shadow twined around his leg, then darted to Eris and nestled behind his ear. ‘Upset,’ it whispered. Eris nodded. Clearly, he thought. But he wouldn’t say that to the shadow which only wished its master well.

It was rare the shadows deigned to speak to him. He wasn’t entirely sure how it happened in the first place, though he suspected it had something to do with the piece of his soul that was Azriel’s, and the piece of Azriel’s that was his. Whatever limited power it granted him, he was thankful for the insights of the shadows into his mate’s moods, whenever they chose to share.

“Az,” he began as the shadow spun back towards Azriel. 

“I made coffee,” Azriel interjected. “It’s in the kettle.” 

Eris nodded, crossing the room. “Thank you.”

They were silent for a moment. Eris poured his coffee, then crossed to stand beside his mate.

“What’s wrong?”

Azriel gave a wry smile, nudging Eris with his wing. “Couldn’t sleep. Too many memories, I suppose.”

“You’re drinking your coffee black,” Eris observed, taking a sip of his own. “That’s unlike you.”

“And you are observant, as always.”

“Do you want to talk about it?”

Azriel shook his head. “No. Not now. I had something I wanted to tell you, though.”

“Alright.”

“I’m going to see a mind healer tomorrow morning.”

Eris smiled. “Okay.”

Azriel looked at him, turning to lean against the counter. He paused a second, looking pensive. “I want you to come with me. I checked your schedule, you’re available. I know it’s last minute, but I want to talk about something, and I’d like to do it there.”

Eris nodded slowly. His mate wasn’t one to do things half-heartedly. “Can you tell me what it’s about? It might help me to be a little prepared.”

“I want to talk about you.”

“What, specifically?”

Azriel shrugged, scooping his mug up in his left hand and cradling it against his chest. “I’ve been seeing the mind healer for a couple of months. It’s been my meeting every week, the recurring block on my calendar that’s marked as ‘busy’. I wasn’t ready to talk about it, I don’t think, but I want to. And I want you there, if you are willing.”

“I am willing. What do you want to talk about?”

“I think you should see someone.”

“Someone.”

“A mind healer. Not mine, probably, but someone.” Azriel sighed, looking over his shoulder at the trees ruffling in the breeze. “You internalize the way I do, and I think you might find it helpful.”

Eris nodded. “I’ll go tomorrow. But I can’t promise anything.”

Azriel smiled. “That’s all I ask.”

“What did you think?”

The remains of dinner were spread in front of them; the pumpkin ravioli Eris loved, a pitcher of apple cider which would probably get mixed with some bourbon later that night. Azriel took a bite of the spiced cake. It was one of his favorites, Eris knew. No wonder the cook had been so amused when he made the request. The pumpkin ravioli was time consuming, and Eris never requested it except on special occasions, which meant Azriel had made the request for him. Perhaps it was an effort to soften this very conversation.

“I think it was good,” Eris shrugged. “It wasn’t what I expected.”

“Is there anything we talked about you wanted to come back to?” Azriel set his fork and knife down, leaning back in his chair. “I don’t want to go to bed with things unsaid.”

Eris smiled. “Thoughtful. No, not really. Why were you drinking your coffee black yesterday?”

Azriel chuckled. “I was wondering if you would come back to that.”

“Do you blame me? You hate drinking it black.”

“I know. I wanted to try it again.”

“For any particular reason? Or just because?”

“Just because.”

“Did you like it?”

Azriel laughed. “No. I still hated it.”

Eris smiled. “I’m not surprised.”

Azriel was right. It was helpful, the sessions with the mind healer. Eris hadn’t expected to feel as challenged or as supported, but he was both. He could discuss anything. Though they often touched on the day to day stress he experienced as High Lord, they just as easily discussed his childhood, his family, and the horrors of war. 

He enjoyed the walk there and back. He had winnowed, at first. He had been concerned about being seen at the building, preferring the anonymity winnowing straight into the office could provide him with. Over time, he found it peaceful to walk, whether it rained or the sun was on his face as he came and went. His route took him through some small roads in the city, roads he knew but wouldn’t have regularly walked had it not been for the small healing office on Maple Street. It gave him time to think, and every other week, he walked by the market set up along the street adjacent. 

The area held mostly offices, service-oriented businesses with at least a few employees each, and the market benefitted. They rotated through the city, ten different locations for two weeks worth of opportunities for sales. 

The shops participating rotated on occasion, so Eris always made a point of engaging with them, occasionally stopping on his way home to buy lunch or something to send to his nieces and nephews in Day and Night. Today, it had been raining, and the smell of cinnamon and chocolate wafted on the foggy breeze as he passed through, an umbrella in his hand. The less he used his powers in public, the more unnoticed he would go.

“May I interest you in a hot chocolate?” a merchant called to him from under his canopy. “Favorite of the Winter Court, and it’ll warm you on a day like today!”

Hot chocolate. “I’ll take one,” he smiled. The merchant smiled in return. “Certainly. Would you like coffee extract? It will give you the wakefulness of coffee without the flavor, or I can give you a coffee hot chocolate mix for the same effect.”

“I’ll take one with no coffee, please.”

“Of course, my Lord.” Eris stifled a laugh. He was unable to be anonymous, even dressed as simply as he was in a blue buttoned shirt and trousers.

When the merchant handed him the mug, she said, “The mug is spelled to return, unless you wish to buy it. My children make them– they own the pottery studio on the eastern side of North Village.”

“I have plenty of mugs at this point, unless my hounds decide they want to break them again,” Eris explained. “I appreciate it, though. If you have a moment, may I ask you a question about the coffee extract?”

The merchant nodded. 

“Does it provide all the same effects as coffee? I know someone who drinks coffee like water, but hates the flavor.”

“This may be good for them, then. It can be mixed in any drink to the same effect, though of course we mostly put it in hot chocolate.”

“You wouldn’t happen to sell the extract, would you?”

The merchant shook her head. “I don’t have enough at this point to be able to do that.” She paused, then added. “I could maybe sell you a bit for a trial, and then if you liked it, I could provide a supply as an importer. It may be expensive.”

Eris waved a hand. “That’s no matter. May I add a hot chocolate with the extract, please? I’ll have him try it today, and then I can let you know.”

She nodded. “Give me one moment to make it for you.”

Eris watched as she scooped a tan powder into a mug. If Azriel liked it, his sugar consumption would decrease considerably. Plus, he would likely enjoy the drink. He liked chocolate more than most people Eris knew, save perhaps Nesta and Gwyn. And Azriel wouldn’t have to drink coffee. The merchant added the hot chocolate, stirred for a few seconds, and then set the mug on the table. “Here you are.”

“Thank you.” Eris handed over a few coins. He took her contact information, making a mental note to contact her before the end of the week. She sent him off with a smile and a wave, his umbrella tucked carefully between his wrist and his body to keep it in place as he walked with his hands full.

He walked in silence, only pausing to greet the occasional passersby, until a small wisp of a shadow darted out of the sky and wrapped itself around his wrist. “Is everything alright?” The shadow darted away again, quick as it had come. Was Azriel alright?

Eris heard him before he saw him, the loud flap of wings announcing his descent. When Azriel landed next to him, his hair plastered to his forehead, Eris grinned. “Hi.”

“Are you alright? You’re usually home by now.”

“I’m fine,” Eris said, extending the mug which held the concoction. “For you. Walk with me?”

“What’s this?” Azriel quirked an eyebrow, but took the mug all the same.

“Hot chocolate, she said. With a coffee extract that apparently has no flavor, but gives you the same benefits of wakefulness.”

“That sounds amazing.”

“I hoped you’d say that.”

They set off, Azriel tucking Eris close and replacing the umbrella with his wing. “How was your session?” 

“It was good,” Eris sighed. “A bit of discussion about Father.”

“Ah. Feeling alright?”

Eris nodded. “Tired, but fine.”

“Maybe it’s a good day to cancel the rest of your meetings?” Azriel suggested slyly, nudging his shoulder. “Seeing as it’s so dreary. We can spend the rest of the day together.”

“Aren’t you supposed to be working with the guard this afternoon?”

“Cobblestones get too slippery,” Azriel protested. “I wouldn’t want to hurt their feelings when they slip and fall.”

Eris snorted. The Autumn Guard was more than used to rain, and trained on those cobblestones every single day. They had learned how not to fall.

“And this isn’t at all an excuse to spend the afternoon together?”

Azriel grinned, pressing a kiss to Eris’ temple. “It’s a good excuse.”

“Uh huh,” Eris laughed, pausing their strides with a grin and a hand on Azriel’s arm. “Convince me.”

It wasn’t a challenge as much as a tactic to get Azriel to kiss him. Their first date, they had both been guarded, despite their admissions the previous week that they had been dancing around each other for far too long to ignore the ongoing attraction. “Go on another date with me,” Eris had asked at the end of the night. Azriel had smirked, then said, “Convince me.”

Eris had taken the opportunity to kiss him. Ever since, they’d used the challenge as an invitation.

“Happily,” Azriel grinned, sliding an arm around Eris’ shoulders. He kissed him deeply, cradling Eris’ head in his arm. Eris sank into him, the exhaustion of a session with the mind healers hitting him full blast. “Consider me convinced,” he murmured, laughing against Azriel’s lips.

Azriel pulled back, grinning. “Good. Especially since I already canceled your meeting with Lord Merton.”

Eris snorted. “Of course you did.”

“Do you blame me? You know, my mate buys me delicious drinks. I do love this, by the way.” Eris amended the mental note to write to the merchant immediately. “And he kisses me in the rain like he’s drowning and needs me like air. Not to mention, he hasn’t taken as much as half a day off since Solstice two months ago.”

“Alright, alright,” Eris laughed, pressing a kiss to Azriel’s temple. “Let’s take the afternoon off. Maybe today calls for just sitting by a fire.”

Azriel grinned, leaning in for another kiss. It was sweet, and soft, and Eris found himself humming his satisfaction against his mate’s lips. 

“Agreed,” Azriel grinned. “Maybe in bed. Warm blankets await.”

They resumed their walk, sipping their respective drinks. When Eris finished his, the mug disappeared in silence, and he slipped his hand into Azriel’s.

“Az?” Azriel hummed in response. “Do you think we’ll ever be done with the mind healers? There’s so much to sort through. I wonder if we’ll ever get through it all.”

“I don’t know. I think it’s hard to say. It doesn’t have to end, which is a good thing. And maybe, if we feel good for a while, we take a break, and we go back.”

“Do you ever worry it will feel like a failure?”

“Do you think it’s a failure if you need help again?”

Eris shrugged. “Maybe.”

Azriel nodded. “You could talk about that next week, if you think it will help you. And maybe we can talk about that at our next combined session.”

“We should do that again. It’s been a while.”

“Alright. Let’s get it on the calendar. Any chance we could make it a date, too? I’d love to get some more of this hot chocolate.”

Eris smiled, resting his head on Azriel’s shoulder. “It’s a date.”

Taglist: @lilah-asteria @unanswered-stars @c-starstuff-man0

If you want on or off the taglist, give me a shout!

[milk5]

THE MILK5 COFFEE GUIDE VOL. 1

REMOVE #BADBEANS FROM YOUR LIFE FOREVER

If you are a #TrueBlueCoffeeHead and subsisting on supermarket beans and/or frequent visits to big chains like Starbucks, PLEASE help yourself (and your local community, the environment, coffee workers, etc) and buy a pour over filter and freshly roasted, quality beans from a local roaster. Explicitly seek out Fairtrade Organic/Smithsonian Bird Friendly certified beans if possible. The taste of shade-grown coffee is incredibly flavorful AND you can be certain that your beans aren't the product of yucky pesticides, actual slave labor, and the annihilation of millions of acres of rainforest.

To start with what you need, a goose-neck kettle and pour over carafe are good purchases, but a suitably sized mason jar and regular kettle still work on a budget. Learning how to make a great pour over will raise your home coffee game to professional standards without needing to spend literal thousands of dollars on a real grinder/steamer/espresso machine setup -- if you're able to buy all of these items new for less than a thousand dollars, you're going to be down a few hundos in exchange for some pretty shitty machines. Regardless, a pour over setup with good beans will pay for itself VERY rapidly, assuming it replaces frequent Starbucks visits or whatever other chain you were going to. If you frequent a LOCALLY OWNED coffee shop that you like, keep going! You're an important part of the ecosystem.

What about grinding the beans? Should I get pre-ground beans? Would a cheapo blender-like blade grinder work?

NEVER touch a blade grinder again. It doesn't matter as much if you have #BadBeans, but if you have good beans, ALWAYS use a grinder with a burr; blade grinders just chop up your beans randomly into particles of massively varying sizes, leading to simultaneous over-extraction and under-extraction, generally leading to wildly inconsistent flavors and low repeatability. Burrs will always grind the beans into uniform particles and ensure that you're always (more or less, every cup is different to an extent) getting a consistent flavor. Don't buy a burr grinder -- just bring your beans to a local coffee shop, buy a drink, tip well, and ask the barista if they could grind the beans for you when you can clearly tell that they aren't busy. I have NEVER been refused, just go to a place with less sour employees if they won't help you out. Specify the coarseness that you'd like; smaller grounds have a greater surface area, so they're extracted to a greater extent, resulting in a more intense flavor; coarse grounds are the inverse. Lots of people recommend medium-coarse for pour overs (about 80% coarse 20% fine), but I prefer the stronger flavor of medium/drip (dead middle, 50% coarse 50% fine). It's also better to grind your beans periodically, as freshly-ground beans will taste better, but it's fine to have it pre-ground or ground all at once if you aren't able to easily make coffee shop trips every week or two. As far as roasts go, there's an entire gradient for you to explore -- not just the few that I list here; light roasts have a more sour, fruitier flavor, medium roasts are well rounded, and dark roasts are rich and smokey. Medium-dark is my personal favorite.

Experiment!!! It's all about your own taste, after all.

How do I make a good pour over?

Again, it depends on your taste. My go-to is a vigorous fourth-cup of grounds to 300ml of water; this is easily on the stronger end, but it's what works for me. More common ratios are usually weighed out on a kitchen scale, so consider picking one up if you don't already have one. Document your process until you get to your favorite! I always stop the kettle a little before it gets to its terminal temperature, then pour just enough water onto the grounds to let it bloom -- wait for one minute, and then start pouring a small-ish portion of the water onto the grounds every 20 seconds (this is where my own technique varies the most, it usually takes between 3-4 minutes to finish since I'm not pouring standard amounts; some people DO measure their pours for even greater consistency). Use the stopwatch on your phone, it's much better than keeping track in your head. Make sure to distribute the water evenly over the grounds, particularly making sure to wash the grounds off the sides every pour. When I'm finished, I like to immediately take a sip to see if a splash of milk or half-and-half would help or hurt the cup -- I think a very good cup of coffee can easily stand on its own without anything else, but additives can absolutely help depending on your personal preferences. Just be sure to taste the black coffee before you add anything.

What if I like the syrupy sweet drinks? What about iced coffee?

From my experience working at/visiting coffee shops, Monin is the most common syrup brand I see at local places. As far as iced coffee goes, coldbrew would be probably be the superior option -- it's also pretty easy to make at your home. I'm not going to be writing a guide for coldbrew any time soon, so you're out of luck there. I also never steam my milk if I'm doing a pour over, so I can't really point you to an inexpensive way to do that. Just know that the cheap handheld stick-frothers do not do the same thing as an actual steamer.

What was that about certifications?

Fairtrade is a pretty notable certification for food items produced in areas that have a history for being exploited (so pretty much the bulk of the global south), it can get very complex -- read more about it here. The goal is to ensure that the workers and communities involved in the production of the product receive fair, livable wages, that labor conditions are safe and reasonable, and that the decisions around the production of the product are made by those directly involved in the labor. FTO refers to Fairtrade Organic, which just means that it meets the standards of both Fairtrade AND organic production -- I'm not exactly sure if the organic standards are based on where the coffee is sold, produced, or both, but regardless, it's still a bonus; organic coffee will almost ALWAYS be shade-grown, which is the way that coffee grows naturally. Since coffee is an understory tree in nature, shade-grown coffee is produced more slowly and under a canopy and thus does not require the forest to be damaged or destroyed to grow; however, not all organic coffee will necessarily take place in a completely natural, untouched rain forest setting. Industrial non-organic coffee is most often produced under direct sun in gigantic clear-cut monocrop rows and usually with massive usage of potentially harmful inputs like, such as various pesticides and fertilizers. Direct sun coffee grows faster, but it has a distinctly different taste and is easily the most damaging method of coffee production to both the environment and the local communities. Smithsonian Bird-Friendly is the most rigorous certification for coffee in particular; FTO is more or less a pre-requisite to achieve SBF. Coffee likes to grow in tropical, equatorial environments -- these environments are also the areas of the greatest bird diversity in the world (and, really, biodiversity in general) and the destination for most migratory birds during the winter. The coffee industry has destroyed literal millions of acres of rain forest across the world, which has resulted in the death of billions of birds worldwide over the past 50 years. SBF guarantees the FTO criteria PLUS the additional criteria that the coffee must be produced in forests that are more-or-less in their natural state with thriving diversity of endemic species of flora and fauna. It's harder to find SBF-certified coffee than FT(O)-certified coffee, but the Smithsonian website has a handy vendor locator here. I'm not confident that it works beyond U.S. vendors, so I apologize to anyone interested abroad. Note that some of these certifications may be exclusive to particular continents; I need to do more research on the subject, but the tropical forests around the world vary wildly -- this adds a level of complexity to the goals and criteria of a particular certification. I am confident that all of the certifications that I have mentioned apply to South and Central America (and most likely the Caribbean), so keep that in mind. Also, watch out for phony certifications; big corporations frequently buy out existing certification organizations and/or create new green-sounding organizations to fool well-meaning consumers.

Where should my brand new beans come from?

Like wine, the exact qualities of a bean depend on its terroir, or the specific methods and geographic factors involved in its growth. However, some countries have trends in how the coffee is generally grown; some counties will practice shade-growing more than others and some countries will practice direct-sun industrial methods more than others. As a rule of thumb, Arabica beans are mostly grown in shade or partial shade, while Robusta is generally grown in direct sun. Defer to certifications if applicable.

The following areas primarily practice shade-growing:

Mexico

El Salvador

Peru

Panama

Nicaragua

Guatemala

Cuba

Timor

New Guinea

Ethiopia

Burundi

Rwanda

Tanzania

Zambia (*)

Zimbabwe (*)

Papua New Guinea

Sulawesi

Timor + East Timor

India

The following areas primarily practice direct-sun growing:

Colombia

Brazil

Costa Rica

Hawaii

Yemen

Kenya

Angola

Benin

Central African Republic

Congo

Gabon

Ghana

Guinea

Equatorial Guinea

Ivory Coast

Liberia

Nigeria

Sierra Leone

Togo

Cameroon

Madagascar

Malawi (**)

Democratic Republic of the Congo

Sumatra (***)

Java

Vietnam

China

Jamaica

Again, this is just a rule of thumb; there are exceptions to both and I'm sure that I've left out several production areas. Most of this information comes from the blog Coffee and Conservation, written by ornithologist Julie Craves. I've only tried a very small percentage of these origins; so far, my favorites are Sumatran (Arabica, of course) and Peruvian.

*The source that I got this information from mentioned that some avoid Zambian and Zimbabwean coffee due to concerns of it helping fund violent conflict in the area; this particular article, however, is from 2006 and may be wildly out of date. I couldn't find much more info on this topic when I searched elsewhere.

**They primarily produce Arabica with organic methods, despite the sunny conditions.

***Sumatra is likely the most notable coffee-growing island in Asia; while the majority is Robusta grown on plantations that have deforested a horrifyingly large percentage of the island, the Arabica grown in the north is well-known for its far healthier growing conditions (shade + organic, usually) and extremely distinct flavor.

Volume 2?

I may eventually add on to this post, most likely with a Turkish coffee guide coming next. I used to make Turkish coffee quite frequently, but I would need to dig up my old favorite recipe and cezve first. French press and coldbrew stuff will be in the more distant future if at all.

If any of this info looks wrong, let me know and I'll edit the post :-)

Enjoy your cup!!!!

[posttexasstressdisorder]

"The best revenge..."

...is living and eating WELL while (and in spite of) living in poverty.

I actually had the gumption to try and have a cafe 30 or so years ago, and I live with a guy who had his own bakery: a Danish-trained Chef currently working as a Sous Chef at a big hotel in The City, and his 21 yr old son (who has literally been an assistant sous chef to his dad his whole life).

We're all barely afloat, his son is looking for his first real job-job "out there", and getting discouraged. Y'all hear regularly about my poverty status, and my roomie chef is doin' as much as he can, and we're all three freakin' broke.

Fuck it. We may be broke, but we are are gonna Eat as best we can with what we got. So to the current example.

Yes, I know how to cook Mexican Food like any native ex-south-texan worth his salt and lime. Yes I learned how mama/grandma did it, either mine or someone else's.

Roomie and I are carnivores, son is veg. We all agree that Mexican Food is good, so I'm always looking for how to spend my "old-fuck-on-food-stamps EBT the best way.

Behold, Example 1: 20 lb. bag of dried pinto beans.

20 lbs for $17. And lookee there: it's Fiesta, no stranger to this former Austinite. And anyone who knows knows that this boy knows how to make a pot o'pintos, with/without carnivorousness. Keep 'em on the stove long enough you got Refrieds.

Somebody at Groce-Out is from Texas, gotta be: They have Velveeta and Rotel (for QUESO!) at near-normal prices! I laughed today. Velveeta was 6.99 at Groce-Out, and I shit you not, $14.95 at Lucky.

Got that along with a couple 2-lb bags of their "Hollis Street" whole bean French Roast (Dark) for $11.95 ea. This is surprisingly good coffee beanage, freshly roasted right up the road in Emeryville, evidently. So good coffee for cheap. A similar brand at the 'non discount' grocery store I go to is $21 for a 2lb bag.

While they aren't the winner in the coffee bean competition, Lucky (the non-discount store) is great for meat, especially mid-week, when they have lots of specials. Their "megapaks" of chicken thighs (10/pkg) were buy one get one free. So for ten bucks, I got 20 thighs (over 7lbs), which, when roasted with lots of salt and pepper, and cooled and shredded and deboned become something like 4 pounds of Chicken Enchilada Meat. For ten bucks.

Tomorrow I go to another discount store closeby roomie told me about that has the best commercial Hatch Chile in a jar I have ever found. Tastes like mine, when we would get a case at a time at Central Market, get 'em roasted in the parking lot, and take 'em home and shuck most of the the skins/seeds, and saute onion and garlic and add. In. A. Fucking. Jar.

So you see where this is heading.

We will be having a TexMex Enchilada/taco Feast that can be repeated at will until we've eaten/given enough away. Freezer. Vacuum sealer. Oooooooom.

And yeah, we got the dessert thing covered. I buy flour, the three sugars, butter, real cream, good organic milk, good brown eggs. I bake everything from fucking scratch. I buy berries and grapes as my main fruit. I don't buy a lot of processed ANYTHING. I buy ingredients. And bread/tortillas, obvs. And I'm happy I have the "card" that gives me my eeked-out apportionment of "food funds".

So that old adage of "The Best Revenge" being "living well" means we may be fucking poor, but goddammit, we are gonna Eat, with a capital E if I have anything to say about it.

All three of us are pretty much clinging to the same leaky life-raft, this accursed but oh-so-necessary apartment, not much overlap in our lives/diets/schedules, but every once in awhile I get to go back into "restaurant mode" and do up a Massive Feed. Share with the neighbors and stock the freezer.

And a pot of beans on the stove in perpetuity.

[helium-rambles]

Coffee Perfumes

Ever since I got into perfume, I have dreamed about smelling like black coffee. Not to spoil the review, but that dream has not come true. Nonetheless, here's all the fragrances I've tried that I've been told smell like black coffee (in alphabetical order by brand)

Alkemia's Caffaeum (five year aged black amber, Arabian coffee, labdanum, benzoin) This smells very perfume-y to me. If I smelt this on someone else, I would think it was a mainstream spray instead of an indie oil. It doesn't trigger migraines for me, but it's still not pleasant. Vaguely cough-syrup like. Other reviewers have said this scent is mostly amber, and amber rarely agrees with me, so that's probably why I don't like it. I understand in a vague way where this might smell like coffee. There's a richness to it that imitates coffee, but it doesn't work for me.

Bath Sabbath's Cupajoe (Freshly brewed coffee with hints of vanilla and cream) This one is nutty. If you drink primarily nutty coffee, this will probably smell like coffee to you. The vanilla adds some sweetness, but not enough to completely distract from the "coffee" scent. Alas, this doesn't work as a coffee scent to me, but I get where some people interpret coffee.

Haus of Gloi's Coffee Haus (coffee, chocolate, caramel, almond) People rave about this being the ideal black coffee scent. "You can't even smell the chocolate and other notes" they say. I think the people who say this have never smelt coffee before. This is straight up chocolate. Like, it's semi-sweet chocolate so I think people are tricked into thinking it's coffee by the fact that it's darker than milk chocolate. But as a lover of coffee and dark chocolate, I'm not buying it.

(Special note!!! After everyone in my household had thoroughly denounced this perfume as pure chocolate, we received a free sample of Frederick's brand cold coffee. We were convinced it was a mocha that they forgot to put the coffee into, but the ingredients list only coffee beans and water so....if you drink Frederick's brand coffee, I guess Coffee Haus does smell like coffee?!?! Still, I cannot in good faith recommend this as a coffee scent.)

Osmofolia's Cold Brew (ice, coffee beans, espresso) My reaction to this can be summed up as: What the fuck. People swear this smells like straight coffee and I would like to know what drugs they are on. This is floral and fruity, with maybe a hint of musk. It's a pretty nice actually, just not what I wanted at all. I thought maybe I was just having a weird reaction to this perfume because it is SO FAR OFF from coffee. Then my housemate tried it and also was like, "Oh, this is a nice fruity-floral scent. What's in it :) ... COfFEE?!?!?!?!?" So I thought perhaps they scent me the wrong sample. However, after trying another one of their perfumes with coffee as a side note, I'm pretty sure it's just this house's coffee.

Poesie's Whisper Your Bitter Things (coffee beans, clove, cinnamon, jasmine, neroli, vanilla bean) Okay, I can't give a good review of this perfume, because I seem to be anosmic to most of Poesie's notes. This smells like nothing for the first 20 minutes, then suddenly hits you with a blast of citrusy florals. My housemate can smell it from the beginning, but still smells no coffee. They do get the spices and florals, though. So, depending on whether you can smell this or not, it may or may not smell like black coffee. Who knows.

Possets Hophead (coffee and five ambers) This is fruity amber. No coffee, but like Caffaeum, I get where people can mistake the richness of amber into a coffee scent. It's basically the same scent as Caffaeum without the off-putting perfumey-ness.

Red River Apothecary's Raktajino (roasted espresso and sweet marshmallow fluff) You have no idea how sad I am this didn't work for me. Not only was it the last on my list to try, but it being named after a Star Trek drink made my inner nerd very happy. Alas, that marshmallow is soooo sweet. I do get the coffee underneath. It's nutty coffee, similar to Cupajoe, but deeper. I would possibly accept this as a coffee scent if it weren't for that dreadful marshmallow :(

Samar's Buzzworthy (Espresso, dark cocoa, vanilla cream, hazelnut) I get a powdery-chocolate from this. It reminds me of this coffee-scented chapstick one of my friends had in high school. Needless to say, that chapstick did not smell like coffee. My housemate gets an overwhelming amount of powdery vanilla. It's very reminiscent of marshmallows to them.

In conclusion: I will not be smelling like coffee any time soon :(

[rajadocoffee]

Elevate Your Coffee Business with Premium Wholesale Coffee Beans in the UK

The demand for high-quality coffee has surged in recent years, and businesses across the UK are seeking the finest wholesale coffee beans uk to meet their customers' evolving tastes. Whether you're running a café, coffee shop, or even a specialty store, the foundation of your offerings lies in the coffee beans you choose. For those in search of the freshest, most flavorful beans, finding a reliable supplier is key to ensuring consistency and quality in every cup.

Wholesale coffee beans are an essential product for any coffee-focused business. They provide the foundation for the drinks you serve and are a key factor in determining the quality of the coffee experience you offer your customers. When selecting beans, freshness is paramount. Freshly roasted beans yield the richest flavor profiles and aromatic experiences, enhancing every cup served. A supplier that offers freshly roasted beans ensures that your customers will enjoy a superior coffee experience each time.

In the UK, the demand for diverse coffee options has never been greater. From espresso blends to single-origin beans, businesses are constantly looking for variety and exceptional quality. Whether you prefer beans that are rich and bold or light and fruity, there is a wide array of options available to suit different brewing methods and flavor preferences. Wholesale suppliers typically offer an impressive selection of blends from various coffee-growing regions, allowing you to offer an extensive menu of coffee choices to your clientele.

One of the main considerations when buying wholesale coffee supplier in uk is the origin of the beans themselves. Coffee beans are grown in different regions around the world, each producing beans with distinct flavors and characteristics. For instance, beans from Ethiopia are known for their bright acidity and floral notes, while beans from Colombia are often smoother and more balanced, with nutty undertones. Understanding the flavor profiles of different beans is crucial in selecting the right ones for your business. A supplier offering a diverse selection of single-origin beans gives you the flexibility to craft unique blends and cater to customers who are keen on exploring different tastes.

Another essential aspect of wholesale coffee beans is their roast level. Coffee beans come in a variety of roast levels, from light to dark, and each roast level offers a different flavor experience. Light roasts tend to have more pronounced acidity and floral notes, while darker roasts develop bolder flavors with chocolate and caramel undertones. By choosing a supplier that offers a range of roast options, you can experiment with different profiles and find the perfect match for your coffee offerings. Offering a selection of both lighter and darker roasts allows your business to cater to a wider range of preferences, ensuring that there's something for everyone.

Sustainability is also becoming an increasingly important factor in coffee sourcing. More and more consumers are looking for ethically sourced, environmentally friendly products, and this trend extends to coffee as well. When purchasing wholesale coffee beans, it’s essential to consider the sustainability practices of the supplier. Many reputable coffee suppliers now prioritize fair trade and direct trade relationships with farmers, ensuring that the growers are paid a fair price for their beans. Additionally, some suppliers focus on environmentally conscious practices, such as organic farming and eco-friendly packaging. By partnering with a supplier that values sustainability, you not only contribute to a more ethical coffee industry but also appeal to the growing number of customers who prioritize ethical sourcing in their purchasing decisions.

The importance of freshness and storage cannot be understated. Wholesale coffee beans should be stored properly to maintain their flavor and aroma. Coffee beans begin to lose their freshness soon after roasting, so it's essential to choose a supplier that delivers beans in small batches to ensure they arrive at their peak flavor. Proper packaging and storage are also crucial for maintaining freshness. Beans should be stored in airtight containers in cool, dry places, away from light and moisture. This will help preserve the coffee’s essential oils and protect the flavor from deterioration.

In conclusion, selecting the right wholesale coffee beans is vital to ensuring the success of your coffee business. By choosing a supplier that offers fresh, high-quality beans with a range of origins and roast levels, you can create a coffee menu that caters to diverse customer preferences. Additionally, considering sustainability and proper storage practices will not only enhance the quality of your coffee but also help build a loyal customer base. With the right wholesale coffee beans, you can elevate your offerings and provide your customers with an exceptional coffee experience that keeps them coming back for more.

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Buy Handpicked Organic Coffee: The Ultimate Choice for Coffee Lovers

Coffee enthusiasts, rejoice! There’s nothing more satisfying than savoring a freshly brewed cup of coffee made from the finest organic beans. If you're searching for a premium coffee experience, look no further than Melofarmx. With our commitment to quality and sustainability, we offer you the chance to indulge in the rich and authentic taste of handpicked organic coffee.

Why Choose Organic Coffee?

Organic coffee isn’t just a trend; it’s a lifestyle choice for those who value quality and health. Unlike conventional coffee, organic coffee is grown without harmful pesticides, synthetic fertilizers, or chemical additives. This means you’re not only protecting the environment but also ensuring that your body isn’t exposed to harmful toxins.

When you Buy Handpicked Organic Coffee you’re investing in a product that supports sustainable farming practices. These methods enhance soil fertility, conserve water, and promote biodiversity. At Melofarmx, we partner with farmers who are dedicated to cultivating coffee in the most eco-friendly and ethical ways.

The Melofarmx Promise

At Melofarmx, we understand that great coffee begins with exceptional beans. That’s why every batch of our coffee is carefully handpicked by skilled farmers who have honed their craft over generations. Handpicking ensures that only the ripest, highest-quality coffee cherries make it to your cup. The result? A superior flavor profile that sets our coffee apart.

Here’s what makes Melofarmx the go-to choice for coffee lovers:

Unparalleled Freshness

Our coffee beans are roasted in small batches to guarantee freshness. Whether you prefer a bold espresso or a smooth latte, you’ll notice the difference in every sip.

Rich, Authentic Flavor

Handpicked beans offer a unique flavor that’s impossible to replicate with machine-harvested coffee. The meticulous selection process ensures that each bean is bursting with natural goodness and flavor.

Eco-Friendly Packaging

We care about the planet as much as you do. That’s why our packaging is designed to be biodegradable and recyclable, helping you reduce your carbon footprint.

Direct Trade Partnerships

We believe in fair compensation for farmers. By working directly with coffee growers, we ensure they receive fair wages for their hard work, which motivates them to maintain the highest quality standards.

The Health Benefits of Organic Coffee

Switching to organic coffee isn’t just good for the environment; it’s also beneficial for your health. Here are some reasons why you should make the switch:

No Harmful Chemicals: Organic coffee is free from synthetic pesticides and fertilizers, making it a healthier choice.

Rich in Antioxidants: Coffee is a natural source of antioxidants, which help combat free radicals and reduce the risk of chronic diseases.

Better for Your Stomach: Organic coffee is often less acidic than conventional coffee, making it gentler on your stomach.

For more details, you can visit us:

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How to Store the Best Coffee Beans in Sydney This Winter

As winter approaches across Sydney It is essential that you keep the coffee beans in good condition so that you can drink the perfect brew all through the season. If you're a lover of natural coffee beans roast coffee beans and freshly-ground coffee beans the proper storage is essential in preserving the rich flavor and smells that make morning cup of coffee unique. In this article we'll show you ways to keep the finest coffee beans available in Sydney in the winter months so that they are fresh, delicious and aromatic.

Why Proper Storage Matters for Your Coffee Beans

Coffee beans, particularly the freshest coffee beans in Sydney Sydney most enjoyable when they're fresh. The oils and the compounds found in the beans which provide their distinct taste can be sensitive to light air, moisture, and light. In winter, the dry, colder air of Sydney can influence the freshness of your beans. The positive side? If you use the correct storage strategies you can prolong the shelf lifespan of the best coffee beans Sydney and relish their best flavor.

1. Keep Your Beans in an Airtight Container

The first step for the first step to storing your top beans of coffee in Sydney should be to put them in a sealed container. Oxygen is among the most destructive elements to coffee beans as they lose their freshness and flavor with time. A well-sealed container can protect your coffee beans organic from the effects of oxygen and preserve their luscious flavorful, complex aroma.

For maximum freshness, you should consider buying a sealed vacuum container that is air-tight. This makes sure that the coffee beans remain fresh and as clean as is possible as they are preserved for a longer time.

2. Store in a Cool, Dry Place

The temperature and humidity can affect the taste of finest quality coffee beans Sydney. Although it may be tempting to keep your beans in a refrigerator however this is an error. Refrigerators are prone to high levels of humidity that can create a moisture-based reaction on the beans, resulting in an increase in flavor and the possibility of mold growth. Instead, you should store your coffee beans that are fresh from Sydney in an air-conditioned, dry area and away from hot, direct sunlight and humidity.

A pantry or a cupboard is usually the ideal place to store your items. Be sure that the storage space maintains a steady temperature, with a minimum of 15 degrees Celsius (59-68degF). In the winter months in Sydney, this will protect the beans from fluctuations in temperature that can affect taste.

3. Avoid Freezing Your Beans

The freezing of coffee beans is an accepted practice, however it's not always a good idea particularly for the top coffee beans available in Sydney. Although freezing can prolong the shelf time of coffee beans, it also causes condensation to develop as the beans cool which can negatively impact the flavor. The only time to freeze beans is when you intend to keep your beans for a period of time or more, and even then, place them in a vacuum-sealed bag to keep them from exposure to humidity.

If you don't want to freeze, choose to purchase coffee beans online from Australia at smaller amounts that you can consume within a couple of weeks to ensure maximum freshness.

4. Grind Just Before Brewing

If you've bought the organic beans for your coffee or coffee beans roasted It is recommended to grind them before the coffee is brewed to preserve their flavor. Ground coffee is stale and loses its freshness fast due to the fact that the amount of surface area exposed to air is increased after the beans have been crushed. By concentrating on the amount you require to make every cup you'll make sure the best coffee beans in Sydney provide the most fragrant and delicious cup of coffee you can possibly get.

5. Buy Small Quantities and Rotate Your Stock

The most effective way to keep the best coffee beans Sydney fresh during the winter months is to purchase small quantities and then changing your supply. Instead of buying large baggies of beans which could remain on your shelf for a long time, think about purchasing freshly roasted coffee beans, or organic coffee beans in smaller amounts from reputable local vendors as well as online Australia retailers like Wake me Up Coffee.

If you use a smaller amount and replenishing your supply more often, you will assure that your beans will always be fresh without the danger of them getting old or losing their taste.

6. Use a Coffee Storage Jar for Extra Protection

For those who prefer to display their beans the coffee storage container with carbon filter is an excellent alternative. The jars are designed to limit air exposure and keep excessive moisture from entering and allowing you to display your top coffee beans Sydney while keeping the jars safe from environmental influences which could impact the quality of your beans.

Conclusion

Storing your finest roasting coffee in Sydney in winter isn't a hassle. If you follow the proper storage methods, such by using airtight containers and placing coffee beans stored in a dry, cool location, and then grinding them prior to brewing, you can be sure that every drink you prepare remains as crisp and tasty like the day they were first roasted. If you're drinking fresh coffee or roasting coffee beans, keeping their flavor is essential to drinking the finest coffee.

This winter, make sure you keep your freshly brewed bean coffee Sydney in great condition by observing these easy storage tips. Then, get a heavenly, aromatic coffee each time you fill up your cup.

[abyssiniacoffee]

Buy Roasted Coffee Beans – Premium Ethiopian Yirgacheffe

Savor the authentic taste of Ethiopia with our premium roasted coffee beans. These Yirgacheffe Arabica beans are hand-picked, double-washed, and roasted with care to bring out their rich, complex flavors. Perfect for coffee lovers who appreciate a well-balanced, aromatic brew. Explore the unique floral, spicy, and fruity notes in every cup. Order your roasted coffee beans today and enjoy freshness with every sip.

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Kilta Coffee Co

Kilta Coffee Co. is an e-commerce website where you can buy roasted coffee beans online in India at affordable prices. Kilta Coffee Co. brings you fresh and superior-quality coffee beans, from the best farms across India. At Kilta, we believe that brewing freshly roasted coffee beans is largely the key to experiencing a truly Magnificent Cup! Shop freshly roasted coffee online with free home delivery. For more details, visit: https://kiltacoffeeco.com/

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Learning the Art of Brewing the Perfect Cup of Coffee: A Beginner's Journey

As someone who has always enjoyed coffee but never really understood the craft behind it, learning to brew the perfect cup has been an eye-opening experience. For years, I thought coffee was just coffee—something you make by tossing grounds into a machine and pressing start. But now, as I dive deeper into the world of coffee, I’ve come to appreciate the nuances that make each cup unique. Let me share what I’ve learned so far.

The Importance of Coffee Grind

Why Grind Size Matters

It turns out, the grind size of your coffee beans can make or break the flavor of your brew. A finer grind creates more surface area for water to extract flavor, while a coarser grind is better for slower brewing methods. For instance, a French press calls for a coarse grind, whereas espresso demands a fine grind. The National Coffee Association recommends matching your grind size to your brewing method to get the best results. Trust me, once you get this right, the difference is night and day.

Grinding Your Own Beans

Investing in a quality grinder—something I recently did—has been a game-changer. Freshly ground beans preserve their natural oils and flavors, which you just don’t get with pre-ground coffee. I opted for a burr grinder after hearing that it provides a more consistent grind compared to blade grinders. The results? Amazing.

Following Brewing Instructions

Measuring Water and Coffee

At first, I was eyeballing everything, but I quickly realized that accurate measurement is key. The standard ratio of 1 to 2 tablespoons of coffee per 6 ounces of water is a great starting point. I’ve been using a kitchen scale for even more precision, and it’s helped me tailor my brew to my taste. Always check your coffee maker’s manual for specific guidelines—it makes a difference.

The Impact of Reheating Coffee

I’ll admit, I used to reheat my coffee in the microwave without a second thought. Now I know that reheating breaks down the chemical compounds, resulting in a bitter taste. Fresh is best. To keep my coffee warm, I’ve started using a thermal carafe, which works wonders.

The Role of Water Quality

Using Filtered Water

This one surprised me. I didn’t think much about the water I was using until I read that impurities can drastically affect flavor. Now, I use filtered water, and the improvement is remarkable. The Specialty Coffee Association even recommends water with balanced mineral content for optimal extraction.

Experimenting with Ice

One of the more adventurous tips I’ve come across is using ice-cold water to brew coffee. I tried it out of curiosity, and while it’s not my go-to method, it does bring out some interesting flavor notes. If you’re feeling experimental, give it a shot.

Enhancing Flavor with Additives

Choosing the Right Sugar

Switching to light brown sugar instead of regular white sugar was a small change with a big impact. The molasses in brown sugar adds depth and richness that complements coffee’s natural flavors beautifully.

Adding Milk

I’m a milk-in-coffee kind of guy, but I’ve learned that warming the milk first makes a big difference. Cold milk cools the coffee too quickly, while warm milk blends seamlessly, enhancing the experience.

The Salt Trick

I was skeptical at first, but adding a tiny pinch of salt to my coffee grounds has helped reduce bitterness in darker roasts. It’s not something I do every time, but it’s worth trying if you’re looking to smooth out the flavor.

Maintaining Your Coffee Equipment

Regular Cleaning

This is one of those things I used to overlook. Over time, residue builds up in your coffee maker and can affect the taste of your brew. Now, I’ve made it a habit to clean my machine regularly, and the improvement in flavor is noticeable.

Selecting the Right Coffee Beans

Arabica vs. Robusta

When I started paying attention to the types of beans I was buying, I learned that Arabica beans are known for their smooth, complex flavors, while Robusta beans are stronger and more bitter. I’ve been experimenting with different blends to find my preference, and it’s been a fun journey.

Roasting Levels

Roast level is another factor I’ve been exploring. Light roasts retain more of the bean’s original flavors, while dark roasts offer a bolder, more robust taste. My current favorite? A medium roast that strikes a perfect balance.

Interesting Coffee Statistics

Global Coffee Consumption: Did you know that approximately 2.7 billion cups of coffee are consumed worldwide every day? That’s a lot of coffee lovers out there.

Coffee and Health: A study in the New England Journal of Medicine found that moderate coffee consumption can lower the risk of chronic diseases like type 2 diabetes and heart disease.

Economic Impact: The coffee industry employs over 200 million people globally, making it a vital part of many economies.

As I’ve discovered, brewing coffee is more than just a routine; it’s an art. By paying attention to details like grind size, water quality, and bean selection, you can elevate your morning cup from “good” to “amazing.” For a beginner like me, it’s been an incredibly rewarding journey, and I’m excited to keep learning and experimenting. Here’s to the perfect cup!

[everydaycoffeeph]

Espresso roast vs filter roast – what's the difference?

In coffee, the journey from bean to cup is a sensory experience. For those stepping into specialty coffee, understanding the nuances between filter roast and espresso coffee is key to discovering your preferences. As coffee culture flourishes in the Philippines, Everyday Coffee Roasters has emerged as the leading e-commerce platform, offering freshly roasted coffee that can be enjoyed anytime and anywhere.

What is Filter Roast Coffee?

Filter coffee is known for its delicate and nuanced flavors. Prepared using methods like pour-over or drip brewing, it highlights the bean's natural complexity, often showcasing fruity, floral, or tea-like notes. Filter roast beans are typically lighter and designed for slow brewing that extracts these subtleties.

What is Espresso Coffee?

Espresso coffee is bold and concentrated, brewed under high pressure in 25-30 seconds. Its roast profile is usually darker, delivering robust and intense flavors that form the foundation of lattes, cappuccinos, and other espresso-based drinks.

Key Differences Between Filter and Espresso Coffee

Roast Profile: Filter roasts are lighter, while espresso roasts are darker.

Brewing Method: Filter uses slow extraction; espresso relies on high-pressure brewing.

Flavor Profiles: Filter coffee is subtle and complex; espresso is rich and bold.

Caffeine Content: While espresso may seem more substantial, filter coffee often has more caffeine per serving due to larger cup sizes.

Which One Should You Choose?

Your choice depends on your lifestyle and taste. Filter coffee suits those who enjoy slow mornings and intricate flavors, while espresso appeals to individuals seeking a bold, quick pick-me-up.

Everyday Coffee Roasters makes this decision easier by offering curated selections for both, ensuring that your coffee experience matches your sophisticated palate.

The world of specialty coffee offers a spectrum of flavors and experiences, from the delicate intricacies of filter coffee to the bold richness of espresso. With Everyday Coffee Roasters, you’re not just buying coffee—you’re beginning a journey into a refined taste and convenience lifestyle. Start your exploration today, and discover what makes each cup extraordinary.

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Exploring the World of Coffee and Tea: A Guide to Brewing Excellence

Coffee and tea hold a timeless appeal, offering comfort, energy, and moments of relaxation to millions of people daily. Whether you are a passionate coffee connoisseur or a tea enthusiast, the journey of exploring these beverages is deeply rewarding. From the boldness of a Black Coffee Drink to the delicate flavors of Bulk Organic Black Tea, there is something for everyone. Here, we dive into the essentials of selecting, brewing, and enjoying these beverages, and explore how modern conveniences like a Cappuccino Coffee Machine elevate the experience.

The Allure of Black Coffee: Simplicity Meets Sophistication For coffee purists, a Black Coffee Drink is the ultimate expression of the bean's character. Without milk or sugar to mask its flavor, black coffee reveals the intricate notes that make each variety unique. Whether brewed using a French press, pour-over, or drip coffee maker, black coffee offers a pure and satisfying experience.

To fully enjoy black coffee, it’s essential to select high-quality beans. Sourcing fresh coffee beans, preferably from single-origin farms, ensures that every cup is aromatic and flavorful. With the convenience of modern technology, you can now Buy Coffee Products Online to explore a wide range of roasts and blends tailored to your taste. Online platforms often offer access to rare and artisanal varieties, making it easier than ever to discover new favorites.

Why Organic Black Tea Deserves a Spot in Your Pantry Tea enthusiasts often turn to Bulk Organic Black Tea for its versatility and health benefits. Organic black tea, free from pesticides and artificial additives, allows you to enjoy a cleaner and more robust flavor. Purchased in bulk, it not only provides better value but also ensures that you never run out of your daily cup.

Black tea is perfect for morning routines or afternoon breaks, as it delivers a steady boost of energy without the jitters often associated with coffee. The subtle variations in flavor—from malty Assam to floral Darjeeling—make every cup a unique experience. When you choose to Buy Coffee Products Online, many platforms also offer a curated selection of organic teas, allowing you to seamlessly add this staple to your beverage collection.

Elevating Coffee with a Cappuccino Machine For those who enjoy a touch of luxury in their coffee rituals, a Cappuccino Coffee Machine is an indispensable tool. This appliance takes the guesswork out of making café-style drinks at home, blending espresso, steamed milk, and foam to perfection. With programmable settings and easy-to-clean components, cappuccino machines make it simple to whip up a creamy cappuccino or a bold latte at any time.

Investing in a quality cappuccino machine also opens up opportunities to experiment with flavors. From spiced lattes to mocha cappuccinos, you can craft a variety of beverages tailored to your mood and preferences. Moreover, having a machine at home often reduces the need to visit coffee shops, making it a practical choice for busy coffee lovers.

The Convenience of Shopping Online for Coffee and Tea Gone are the days of scouring local stores for your favorite coffee or tea. When you Buy Coffee Products Online, you gain access to an unparalleled selection, ranging from everyday essentials to specialty items. Whether you are looking for freshly roasted beans, premium tea leaves, or brewing equipment like a Cappuccino Coffee Machine, online platforms make the process effortless.

Shopping online also allows you to read reviews, compare prices, and find exclusive deals that may not be available in brick-and-mortar stores. Many online retailers even offer subscription services, ensuring that your pantry is always stocked with your preferred Black Coffee Drink or Bulk Organic Black Tea.

Crafting the Perfect Brew: Tips for Coffee and Tea Enthusiasts Brewing coffee or tea is both an art and a science. For coffee, the grind size, water temperature, and brewing time all influence the flavor profile. Experimenting with these variables can help you achieve the perfect cup, whether you prefer a strong Black Coffee Drink or a creamy cappuccino made with your Cappuccino Coffee Machine.

When it comes to tea, the steeping time and water temperature play a crucial role. Too hot or too long, and the tea may become bitter; too short, and it might lack depth. Organic varieties, like Bulk Organic Black Tea, often have detailed brewing instructions to help you extract the best flavor.

Pairing your beverage with complementary snacks can further enhance the experience. Dark chocolate, pastries, or even a handful of nuts can elevate the flavors of your coffee or tea.

Final Thoughts: Embrace the World of Coffee and Tea The world of coffee and tea offers endless opportunities for exploration and enjoyment. Whether you’re savoring the bold simplicity of a Black Coffee Drink, indulging in the healthful qualities of Bulk Organic Black Tea, or perfecting your barista skills with a Cappuccino Coffee Machine, there’s always something new to learn and enjoy.

Thanks to the ability to Buy Coffee Products Online, discovering your next favorite brew has never been easier. Embrace the journey, experiment with flavors, and find joy in every sip.

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Buy Coffee Beans Online: Why Is Everyone Suggesting That?

There is no question that buying coffee beans online presents so many advantages in terms of convenience and variety, freshness and cost savings. With the ability to explore a wide range of options and freshly roasted beans delivered right to your doorstep, it's no wonder this method is becoming the go to for coffee lovers. Whether you're on the lookout for a very specific flavour profile or just to try something new, buying coffee beans online makes it that much easier than ever to enjoy the perfect cup.