Coffee with Jose: Teasia Breakfast Blend K-Cup

It’s the middle of summer and I don’t want to waste a lot of time when it comes to preparing breakfast because I want to enjoy summer days. This morning I tried our new Teasia coffee Breakfast Blend.

Yogurt with Coffee

A wonderful strong aroma steams out from my mug as I prepare to take my first sip. I’ve added 3 creamers (vanilla flavored) along with some sugar to my coffee since I need some sugar and vanilla to wake me up! My first sip consisted of a wonderful tasting coffee with a smooth smoky taste with each sip. This is a wonderful tasting coffee and something I would recommend to anyone who enjoys a flavorful cup of joe. This coffee is best enjoyed at breakfast time with some yogurt and fresh berries!

Don’t forget, Teasia just came out with some new coffee blends in convenient k-cups.

  1. Breakfast Blend – Bright and crisp
  2. Donut Shop Blend – Classic velvety donut shop blend
  3. Teasia House Blend – Our hand-picked blend for our customers!
  4. French Roast Blend – Dark and luxurious

Comment below on what your favorite coffee is!

Jose’s Teasia Coffee Tasting Summary

Favorite Coffees

Thank you for coming on this wonderful journey with me and seeing my take on all the different single origin coffee roasts provided courtesy of Teasia. There have been many coffee flavors I enjoyed and many that weren’t my preference. Throughout this whole experience there’s one thing that I didn’t change my mind on, which is enjoying a really strong and acidic coffee!

My top three favorite single origin coffee beans are: Burundi, Brazil Fazenda, and Ethiopia Sidamo. These three were perfect for me as they weren’t very acidic and contained a smooth flavor in every sip. The flavor profiles were perfect for anyone who isn’t into acidic or strong coffees. These beans tasted wonderful in latte form, which is one of my favorite types of drinks.

Strong Coffees

The main coffee beans that I didn’t enjoy  as much were Tanzania Peaberry, Rwanda and Nicaragua Segovia. These three single origin coffee beans were way too strong for me in flavor along with having a high acidic taste which made it not enjoyable for me. If you’re someone who really enjoys strong coffees like my coworkers or are looking for a good way up call early in the morning, I would highly consider picking one of these up.

Teasia has just come out with some coffee in k-cups with 4 new coffee blends that I can’t wait to try:

  1. Breakfast Blend – Bright and crisp
  2. Donut Shop Blend – Classic velvety donut shop blend
  3. Teasia House Blend – Our hand-picked blend for our customers!
  4. French Roast Blend – Dark and luxurious

Jose’s Teasia Coffee-A-Day Tasting- Day 20 with Tanzania Peaberry (Regular Brew)

Tanzania Muffin Morning

Every time I try a new coffee roast, I am amazed by all of the different regions coffee plants are grown. I’ve had way too many coffee blends in the past where I didn’t even think to enjoy and taste all the different flavor profiles there are.

For day 20 of my taste test, I am trying Teasia’s Tanzania Peaberry, which is grown in Africa. As usual, I grind the whole roasted single origin beans and I make sure to use filtered water for the best taste possible.

This coffee doesn’t smell that strong nor does any flavor really stand out for me in this cup of coffee. When taking my first sip I was hit with a large amount of acid and was overwhelmed a bit and the coffee which left my mouth feeling really bitter. I was quickly woken up with this pick-me-up coffee and I knew right away this isn’t the coffee for me if drinking it black.

If you’re looking to tame things down a bit, I recommend adding creamer or milk and sugar and for me personally, I can see this coffee enjoyable with a chocolate muffin to complete my breakfast experience.

PRO TIP: Make sure to brew your coffee after you grind your beans so you don’t lose out on the fresh taste.

Jose’s Teasia Coffee-A-Day Tasting- Day 19 with Sumatra Mandheling (Regular Brew)

My Coffee List Sumatra

Up next is one of the office favorite’s: Sumatra Mandheling . These coffee beans are grown on the Indonesian island of Sumatra. Mandheling is known for its full body and vibrancy. Because these coffee plants are grown in the rich volcanic soil and tropical climate, the flavors are earthy and intense.

Here is what I experienced with this cup of single origin coffee which was brewed in a coffee maker. I find it the easiest while I’m at work to just brew a simple cup and head back to my desk and start my day.

Placing the coffee cup up to my nose I was hit with a strong coffee roast. Wow!!!  I was anticipating something really strong and acidic, but I wrong.  My first sip provided me with a smooth and favorable taste and was pleasantly surprised. The coffee itself isn’t too strong which is great for me and the flavor profile is complex but pleasing. All the flavors mix perfectly well with one another from the herbs to the chocolate. This is a coffee I’d definitely add onto my list of coffee to drink on a regular basis.

PRO TIP: This would make an exceptional dessert type of coffee so just add some creamer and sweeten it.

Jose’s Teasia Coffee-A-Day Tasting- Day 18 with Rwanda (Regular Brew)

Jelly Donut with Rwanda

There are only a few days left and I cannot believe the variety of single origin beans we have here at Teasia. Next up is Teasia’s Rwanda coffee. 

Here’s some background about how these beans are grown. Grown by Lake Kivu which is 1,500-1,900 meters above sea level, these beans are clean and brightly flavored compared to the best Central America coffees and are more balanced than Kenya’s.

I was instantly hit with a bold, yet pleasant aroma of dark chocolate with each whiff I took. First of let me tell you this isn’t as smooth of a coffee like the rest I’ve tried so far, but surprisingly the taste of it isn’t bitter or acidic which is something I could really appreciate when it comes to drinking coffee. The flavor of the coffee once hitting my tongue was too way strong for me. I can’t see myself drinking this coffee on a regular basis due to the rich flavors, which I am not a fan of, but if you’re someone who enjoys a good wake-up jolt in the mornings, I would highly recommend this coffee for the flavor just that reason alone.

This is a great pick me up coffee which would pair nicely with a jelly filled donut!

Jose’s Teasia Coffee-A-Day Tasting- Day 17 with Panama Boquete (Regular Brew)

Coffee in the winter

I know it’s no longer wintertime, but I can’t resist the snow and a good cup of joe. For Day 17, I’m trying the Teasia coffee Panama Boquete single origin whole roasted coffee beans. When I first picked up the bag and read about Panama, it’s somewhere I’ve always wanted to travel to. Located in Central America, these beans grow in a humid environment with ample shade and has an ideal growing climate. Because of the climate, these beans develop at a slower pace which allows them to become more flavorful.

One of my favorite parts of taste testing coffee is the smell of it. Once I open the bag of freshly roasted beans and as I grind the beans, I take a whiff and enjoy the pleasant aroma of the beans. The smell intensifies after the brewing process starts.

My first sip consisted of a small amount of an acidic flavor taste and I could really gather the roast of the coffee bean within each sip. This coffee is really smooth upon first sip, but midway I was hit with small bitter taste. If I were to pair this coffee it would be on a cold winter day along with a small bite size snack to get me going in the morning.

PRO-TIP- Add a small amount of creamer and sugar to soften the bitter taste.

Jose’s Teasia Coffee-A-Day Tasting- Day 16 with Indian Monsooned Malabar (Regular Brew)

Indian Monsooned Malabar With Eggs

Day 16 and I’m starting to get the hang of all of these different varieties of whole roasted coffee beans. Before I started here, I didn’t realize there were so many different types of roasts and ways to brew coffee. Some coffee roasts are a too acidic for my taste buds but the Teasia Indian Monsooned Malabar is definitely a winner.

As I mentioned, I don’t prefer acidic coffee and this one is definitely not. Here’s some background about the coffee. This coffee is found in India and is dry processed before roasting to reduce the coffee’s acidity and enhance the body.  The long processing period can take 12 to 16 months because it relies on the region’s monsoons to transform the beans, thus the name Indian Monsooned Malabar.

Here’s my initial taste test: The aroma is pleasant and taste is really smooth and I’m able to gather all the soft and mellow tones this coffee bean has to offer. My first sip consisted of a smooth and low acidic taste which is my go-to when it comes to coffees. The smoothness of the coffee has really surprised me after having tried so many coffee  flavors.  I would say the Indian Monsooned Malabar is the perfect daily coffee for me and I’ll be pairing this with a wonderful veggie scramble early in the morning.

PRO-TIP- Add a splash of half and half or even some coconut milk and sugar for that sweet treat in the morning which will balance with your savory breakfast.

Jose’s Teasia Coffee-A-Day Tasting- Day 15 with Espresso (Regular Brew)

Oatmeal with Espresso

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.

Jose’s Teasia Coffee-A-Day Tasting- Day 12 with Costa Rica (Regular Brew)

Costa Rica Weekend

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.

Chocolate Bundt Cake Recipe

brownie-cake-chocolate-45202The holidays are here! Start it off right with a Bundt Cake made with your favorite Teasia Coffee flavor. By the end of this holiday season your whole family will want the recipe.  A fun and favorable recipe that all your family members will surely enjoy, don’t take our word make it yourself today.

Ingredients:
Vegetable oil spray
5 ounces bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup of Uganda Bugisu (brewed)
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter

Instructions:

  1. Preheat the oven to 350°F.
  2. To make the cake: Place the cup of brewed Uganda Bugisu coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.
  3. While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
  5. In a separate bowl, whisk together the vanilla, eggs, and heavy cream. Mix into the chocolate batter, stirring until thoroughly combined.
  6. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean. Note: a pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.
  7. Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
  8. To make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
  9. Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.
  10. Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.

PRO TIP:  To intensify the chocolate flavor of this cake and cut down on the sweetness level, try a stronger brew of Teasia Coffee .

STRONG:  Teasia Rwanda Coffee

SWEET: Teasia Tanzania Peaberry Coffee