Day 15 brings me to espresso beans. What’s the difference between espresso beans and coffee beans? Espresso beans are roasted for a longer amount of time. The difference is in the taste as well. Technically, you could use espresso-roasted beans to make drip coffee, which is the way I am enjoying it today.
Remember, for the best taste when preparing these espresso beans to make espresso is to use the right equipment, such as an espresso machine. Espresso is a strong black coffee and the espresso beans are ground very fine into something that resembles gravel.
Back to the drip coffee version of Teasia’s Espresso beans. 100% ESPRESSO BLEND COFFEE: Our top coffee consultant helped us create a truly great espresso blend, nicely balanced and complex – dark, buttery and chocolatey.
The first scent I receive is a hint of caramel but it was really mild and besides that no other scent really stood out. Once I took my first sip, I was blasted with so many flavors along with getting the wonderful undertones of the fresh roast I was pleasantly pleased. The complexity of all the flavors had a good variety, and even though I don’t like strong coffees, this one has that perfect blend of all great flavors packed into one cup of coffee. The buttery goodness and richness of this coffee would go well with a healthy bowl of oatmeal which I believe would make a bland oatmeal become a vibrant meal paired with this flavor.
Day 14 and I’m enjoying a cup of joe in Central America, specifically Honduras. What I like to do before each coffee tasting is really take in the freshly brewed aroma of each cup. I’ll then take a couple sips and let it sit on my palate so I can sense the true flavor of these single origin coffee.
The first flavor profiles I receive are a scent of nuts and a hint of lemon which are both soft and mild within this coffee. My first sip provided me with a light bitter flavor along with a smoky taste which left me with a mild aftertaste after every sip. If I was to compare the flavor of this coffee it would be close the Costa Rica Coffee but twice as strong in taste and flavor.
PRO TIP: This coffee would pair nicely with a ham and cheese croissant early in the morning.
Introducing Teasia’s newest tea flavor: Chai Tea!
Spring has sprung and it is finally weather we can count on again. It’s getting warmer and it’s the perfect time to enjoy some fresh air outside. It’s not too hot but it’s not too chilly. Teasia is choosing to celebrate with our latest addition to our International series, Teasia Chai Tea. Teasia Chai blends a strong black tea with aromatic Indian spices and herbs. It truly embodies the beautiful sunsets of India with unique and bright flavors.
Our new Teasia Chai got us inspired to push the limits and experiment with the beautiful flavors to see if we can create Chai infused dishes that will breathe fresh air into an old classic. In order to celebrate properly we’re baking up tried and true sugar cookies and topping them with a Teasia Chai tea icing to kick these cookies up a few notches.
This recipe is super simple but will blow your tastes buds away, let’s gets started.
WHAT YOU’LL NEED
1 TSP baking soda
½ TSP baking powder
2 ¾ Cups all-purpose flour
1 Cup softened butter
1 TSP vanilla extract
1 ½ Cups white sugar
½ CUP Teasia Chai Tea, brewed
2 Cups powdered sugar
¼ TSP pure vanilla extract
1 ½ TBSP meringue powder
- Preheat oven to 375 degrees F
- Mix together flour, baking soda, and baking powder
- In a separate bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.
- Slowly blend in the dry ingredients.
- Roll rounded spoonful of cookie dough into balls or roll out and cut out your favorite shapes
- Place on cookie sheet
- Bake for 8-10 minutes or until golden brown
- Let Teasia Chai Tea cool to room temperature.
- Combine powdered sugar and meringue powder in electric or stand mixer
- Add ¼ CUP of Teasia Chai Tea and vanilla extract to mixer
- Beat on medium speed for 5-10 minutes or until stiff, glossy peaks form.
- Add more tea or powdered sugar depending on your desired consistency.
PRO TIP: Open a Teasia Chai Tea K-Cup pod and add the high quality loose leaves to your sugar cookie mix while blending all ingredients together to add additional spiced flavor.
Day 12 calls for me to take a trip to Costa Rica. With this single origin whole roasted coffee beans, I’m able to smell a hint of tangerine along with the smoky roast of the coffee beans. The first sip hit me with a high acidic flavor, but what surprised me was how smooth it was after I drank it.
This is a great weekend or on the go coffee. Each smell provides you with a fresh scent of tangerine and cantaloupe each time you enjoy the aroma from your cup. If you aren’t huge coffee drinker like myself and are looking for a smooth great tasting coffee., this one is for you.
We are celebrating St. Patty’s Day early and giving you a FREE* Teasia Tumbler ($10.99 value) when you purchase 2 boxes of any of our 36ct teas!
Mix and match your favorites such as Green Tea and Oolong Tea OR Formosa Variety Pack and International Variety Pack to receive your free gift. Quantities are limited and this offer will expire at the end of the month so order now on www.teasia.com.
Day 9 starts with a wonderful cup of Mexican Chiapas freshly roasted single origin coffee beans. This is one of my favorite methods to prepare coffee because the Pour Over Method coffee flavor results in an aromatic, fuller serving of coffee compared to a coffee maker.
At first glance the one smell that captures your attention is the vanilla scent from the beans and even more apparent when the beans are ground. (Don’t forget to brew your coffee within 15 minutes of grinding the beans to ensure freshness and taste!) The mixture of cocoa and orange sounded strange to me but I was pleasantly surprised how well they pair together. The flavor comes out to be very mild and enjoyable, my preference of coffee drinks. After finishing my first cup I was ready for more! This is one of my favorites for sure and is highly recommended.
PRO-TIP: For the Pour Over Method, make sure to slowly pour the hot water over the filter which will allow time for the water to pull out more flavor from the grounds.
Stay tuned for Day 10’s coffee tasting where I am sharing my thoughts on our Mexican Decaf coffee beans.
Today I am trying the Ethiopia Sidamo. These coffees are known for their slightly woody aroma along with a rich body that is very complex along with a bright and vibrant aftertaste.
This coffee reminds me of our Teasia single origin Brazil Fazenda, as they both have a strong but smooth taste. There’s a well-balanced amount of flavor which consist of the peach and a good amount of citrus, but the main flavor and aroma is definitely buttery caramel. This brew would pair really nicely with some bacon & eggs, which is the perfect way to jump start your mornings. Also, super enjoyable as a cold brew that you can take along to the beach.
FUN FACT: Did you know that Ethiopia is the seventh largest producer of coffee and the top producer of coffee in Africa?
Leave us a comment below and let us know your favorite type of coffee!
It’s day 6 of my coffee taste testing and I’m starting to get really into all these wonderful single origin coffee beans. If you could only smell the aroma when the beans are freshly roasted, it’s simply amazing.
Today’s coffee is from Ethiopia and it’s a bit hard to pronounce: Ethiopia Yirgacheffe or Irgacheffe. The beans are known for of the highest quality Arabica coffee beans in the world. Ethiopian Yirgacheffe has a high quality unique fragrance and distinctive flavor.
If I could compare this coffee I would say it’s close to Brazil Fazenda, they both have a strong yet smooth taste. There’s a well-balanced amount of flavor which consists of peach to the distinct amount of citrus, but the main flavor and smell is caramel. YUM! How about a nice cup of freshly brewed single origin Ethiopia Yirgacheffe coffee enjoyed with a hearty breakfast with bacon and eggs to start your relaxing weekend. Afterwards, take a stroll on the beach to clear your mind.
PRO TIP: Due to its bright notes and vibrant aftertaste, this coffee makes an awesome iced coffee so don’t be afraid to add some ice and milk to enjoy!
It’s that time of year again and we are just loving this scone recipe. Whether you’re going to bake this for Galentine’s or even your Valentine’s, this is something so delicious and visually pleasing. Don’t forget to bake an extra batch for work to share with everyone.
2 cups flour
¼ cup sugar (use less if you plan on adding chocolate chips)
2 tsp baking powder
½ tsp salt
6 tablespoons of cold butter, cut into chunks
½ cup mini chocolate chips OR regular sized if you like larger chunks of chocolate
¾ cups + 1 tsp heavy cream, divided
1 tsp pure vanilla extract (We don’t recommend the imitation kind)
½ tsp red food coloring (for the pink color!)
- Preheat the oven to 400°F. Mix dry ingredients together: flour, sugar, baking powder and salt in large bowl. Cut cold butter with a butter knife so it resembles large, coarse crumbs. Gently stir in chocolate chips.
- Mix wet ingredients: ¾ c heavy cream, egg , vanilla along with food coloring into a mixing bowl. Using a wire whisk, blend ingredients well and if you feel your mixture isn’t pink enough, add a couple more drops of red food coloring. Add flour to mixture and stir to form a soft dough.
- Lightly flour your surface such as a cutting board and pat into an 8-inch circle. Using a round or heart-shaped cookie cutter, start cutting out your desired shapes.
- Continue to gather scraps of dough and shaping the dough into a circle and using cookie cutter to make additional scones.
- On an ungreased baking sheet, brush the tops with heavy cream (1 tsp).
- Place in oven for about 16 to 18 minutes or until golden brown. To ensure even baking, rotate your baking sheet at the 8-minute mark.
- Once done, let the scones cool on a wire rack.
Last step: We love to enjoy this freshly baked scone with our Teasia Coffee single origin coffee! Our top recommended flavors are: Colombia Huila, Ethiopia Sidamo and Congo Kivu.
PRO TIP: You can cut out these cones into heart shapes by using a cookie cutter. Spray cookie cutter with some cooking spray to prevent dough from sticking.
Grown in volcanic soils high in the mountains of El Salvador, most of these beans tend to be softer and exhibit less acidity than typical Central American beans. However, ours are of the Bourbon variety and are known for a more complex flavor and aroma – these beans grow slower (higher altitude) allowing them more time to absorb nutrients and develop the best possible flavor.
When I first sipped this coffee it was very smooth. If I were to compare it to another coffee it would be a slightly softer brother of the Colombia Coffee. There’s a hint of apple after each sip along with a light after taste. This would pair wonderfully with a savory freshly baked cheese bread stick.
PRO TIP- Add a hint of milk or soy milk to get a wonderful creamy taste with each sip.