Step into your local Dunkin’ Donuts, and you’ll find staples like Boston Cream donuts, jelly donuts and glazed donuts. But take a flight to any other Dunkin’ Donuts location around the world, and the selection might look a little different. Read more
After investigating the constitution of the nation’s most-consumed coffees, we found this truth to be self-evident: all cups of Joe are not created equal. Especially ones that have booze in them.
According to our super-scientific source, the Center for Science in the Public Interest (supplemented by stats from the much-less-official-sounding EnergyFiend.com), the milligrams of caffeine per ounce vary from chain to chain as wildly as the mood of someone hopped up on six cups from Mickey D’s. Read more
Many people who switch to The Paleo Diet often find themselves questioning their ritual morning cup of coffee. With roughly 90% of the North American population consuming coffee on a daily basis you’re left wondering if coffee is an acceptable drink to include in your Paleo menu.
The Paleo Diet focuses on eating nutrient dense, naturally occurring, anti-inflammatory foods that promote overall wellness and sustained levels of energy.
http://thepaleodiet.com/paleo-basics-2/coffee-is-it-paleo/
Not so long ago, you could spot a Melbourne barista by the piercings, tattoos and skinny jeans, but there’s something fresher brewing. As specialty coffee digs its heels into the city centre and inner suburbs, Melbourne’s coffee drinkers are witnessing the rise of a much wider variety of barista beyond the ubiquitous ”hipster”. As St Ali’s Matt Perger says: ”Three years ago you could almost guarantee what a barista would be wearing, but it’s attracting quite a large group now.” So what kind of barista is out there now?
Melburnians are regularly paying up to $18 for a cup of tea at some city cafes, with the most expensive variety selling for $1000 a cup.
But these leafy drops are not of the kind derived from a Twinings tea bag or even from a teapot poured at your own leisure. Rather, Melbourne’s most serious brewers are investing in high-tech boilers worth thousands of dollars and spending up to $100 for 100 grams of imported tea leaves, in pursuit of the perfect cup.
When Hannah Dupree opened Storm in a Teacup in Collingwood 18 months ago, she spent $4500 on an ecoboiler that enables her to boil water and keep it at a range of exact temperatures, according to the variety of tea.
On Monday a new cafe opened in Oliver Lane, the cobblestoned laneway off Flinders Lane that also houses Coda. Brought to you by Will and Di (the couple who brought you The Hardware Societe), the cafe is called Bowery to Williamsburg and as the subway-inspired name suggests, it’s going to put Melbourne in a New York state of mind.
http://www.melbournegastronome.com/2013/06/from-new-york-to-melbourne-with-love.html
Certified organic coffee suppliers have reported increased demand and sales, helped by wider distribution in retail, cafes and corporate markets and increased concerns over sustainability and ethics in food production.
Sacred Grounds, a Sydney-based organic and fairtrade supplier, has experienced the most significant growth of interest for organic coffee in the corporate office sector. “Many businesses are looking to source not only organic but socially responsible products. We have also noticed a significant increase in the number of retailers specialising in organic products,” Sacred Grounds says.
Owner and roaster of Byron Bay’s Bun Coffee, David Kennedy, suggests organic, and particularly fairtrade organic, is a growing sector of the coffee market. “At Bun, we find many of our cafes desire to use a sustainable, organic coffee as a point of difference for their businesses,” he says.
Will this really be a real game changer for GJC and our recruitment target? Take a look and judge for yourself.
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”It’s more pure”: Reuben Mardan encourages appreciation of the finer things by coffee lovers at his Surry Hills business. Photo: Jacky Ghossein
Lattes are louche, and soy is so yesterday. Now some baristas are banning milk altogether, in an effort to educate their customers on the finer points of espresso.
Reuben Mardan, owner of Sample Coffee in Surry Hills, has ruled out milk for one day each month. He calls it Black Saturday.
”On Black Saturdays, we only make filter coffee and espresso. Just black, no milk,” the self-confessed coffee purist said. ”It’s more pure and you can pick up notes of fruits and spices.”
Since introducing Black Saturdays, orders for pure filter coffee during the week have risen from two cups to 30 a day. Mr Marden anticipates the figure will rise.
NEW YORK (AP) — Starbucks wants a little extra change for that latte.
The Seattle-based coffee company says it’s hiking prices on average by 1 percent nationally starting on Tuesday. But it says the price for many drinks, such as medium and large brewed coffees and Frappuccinos, won’t change in most its 11,000 U.S. cafes.
For a small brewed coffee, the price will increase by 10 cents at most. Other drinks could increase by more than that. “Less than a third of beverages will see a small increase in most stores,” said Lisa Passe, a Starbucks spokeswoman. She noted that the increases will vary by region and may apply to different drinks.
Project Synergy 