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.

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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.

Teasia Espresso Coffee Cream Cake Recipe

Teasia Coffee Cream Cake Recipe

So we know there’s more Here’s the perfect treat for a nice get together with friends and family. Enjoy this delectable coffee cream cake recipe with our single origin whole roasted coffee beans.

Ingredients for the Cake

CAKE

  • 1 cup of unsalted butter (2 sticks)
  • 2 ground Teasia Coffee El Salvador
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • Pinch of salt
  • 2 baking soda
  • 1/2 cup buttermilk
  • 2 large eggs, room temperature
  • 1 vanilla

Ingredients for FILLING

  • 1 eight oz. package cream cheese
  • 1 cup confectioners’ sugar aka powdered sugar
  • 1 cup (238g) heavy cream

Ingredients for COFFEE ICING

  • 3/4cup unsalted butter
  • 1 tbsp ground Teasia El Salvador coffee
  • 1/4cup half and half
  • 4cups confectioners’ sugar
  • 2 vanilla extract

Instructions

CAKE

  1. Preheat oven to 350°F.
  2. Melt the butter in a saucepan on the stove. Use freshly ground espresso beans and add into mixture. Pour in the boiling water and remove from heat. Whisk and combine all ingredients well and set aside.
  3. In a large bowl, combine flour, sugar, salt, and baking soda. Add wet ingredient butter mixture and whisk together and set aside.
  4. In a separate bowl mix buttermilk, eggs, and vanilla. Add into batter and whisk together.
  5. You may use two 8-inch round cake pans or two square cake pans depending on the shape you want. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean.
  6. Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
  7. Use parchment paper to separate the sheets of cake and freeze for two hours so they’re easier to work with.

WHIPPED CREAM CHEESE FILLING

  1. Add cream cheese to stand mixer with paddle attachment, if you don’t have a stand mixer, don’t worry, a hand mixer works great too.
  2. Slowly add confectioners’ sugar and heavy cream. The consistency you’re looking for is a light and fluffy texture. Once done, transfer filling to a separate bowl using rubber spatula.

COFFEE ICING

  1. Melt the butter in a saucepan on low heat. Use freshly ground espresso beans and add into mixture, turn off heat. Slowly add in half and half and whisk until incorporated.
  2. Next, add in confectioners’ sugar and vanilla and whisk until smooth and there are no lumps
  3. Let icing stand for a few minutes.
  4. It’s time to assemble the cakes. Take cake out of freezer and place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place.
  5. Drizzle coffee icing over the top and allow it to spill over the sides.

 

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 10 with Mexican Decaf (Regular Brew)

omelet on a cloudy day

As we are saying goodbye to Winter and welcoming Spring, I am enjoying my freshly brewed single origin Mexican Decaf. Before taking a sip, I take a whiff of aroma of the coffee and there’s an enjoyable sweetness to it. I was surprised at my first sip as it was very acidic,  which is something I have not come to enjoy so far after having so many tastings. I was able to take several more sips and get past the acidic taste (again, this is not my preference to drink coffee without any milk and sugar), I started to enjoy the sweet flavors.

If you’re looking for a decaf coffee, this would be it. Enjoy this roast with some breakfast such as toast and an omelet on a cloudy day.

How is our Mexican Decaf beans decaffeinated? Before roasting, the beans are pout through a water process to remove the caffeine but preserve the natural and full flavors resulting in a soft and sweet taste and a floral finish.

Single Origin Coffee

pexels-photo-374852

There is a lot of talk in the coffee world about single origin coffee. Mostly the buzz is about finding out exactly what “single origin coffee” means. Many  are saying that single origin coffee is just coffee that is a product of one region, country or farm. Others have said that it is not just the one farm production that makes this coffee unique but the tractability of the coffee that really makes all the difference. As consumers know exactly where their coffee is from and how it’s handled before enjoying that cup of joe.

Typically because of the unique traceability factor. Single origin coffee tend to be higher quality but it is worth the higher price. Due to the fact that it is traced back to a single source, the coffee is usually very specific rather than a blend. This can really make the taste unique to the specific farm that it has come from.

Single origin coffee has become increasingly more popular and now a lot of consumers are buying more of it. They can find comfort in the fact that they can see straight on the label the farm, climate, people, land, and processing that relates directly to their personal bag of coffee. Even with people who wouldn’t exactly call themselves coffee connoisseurs the word on the street about single origin coffee really has them seeking it out.

At Teasia, we  know how important it is that you have a cup of coffee that you can count on. To have the knowledge of what you’re sipping on is one of the most important things to us. Leave the heavy lifting up to us and just sit back and taste the flavors of all of the different single origin coffees that we offer. So many flavors, in both whole beans as well as unroasted green beans. We’ll harvest,  we’ll roast and you enjoy.

Try our Whole Beans!

Malawi
Sumatra Mandheling
Nicaragua Segovia
Indian Monsooned Malabar
Sulawesi Toraja
Colombia Huila
Panama Boquete
Costa Rica
Ethiopia Sidamo
Mexican Chiapas
Congo Kivu 
Honduras

Leave us a comment below and let us know which of our beans is your morning go-to!

What Milk Options Are There For Coffee?

Coffee&MilkVariations_Post.jpgAfter a long week of work, we just want to sit back and enjoy the weekend a bit especially with some comforting coffee.  Who likes their coffee black? We do, however, there are ways to add some variety to your coffee if you’re in the mood to try something creamy.  The regular go-to is whole milk or even skim milk but lets venture out of the box and try some other options! Try these different options below and it just may give you a whole new perspective on new layers of flavor in your favorite drink.

Whole Milk

Whole milk is readily available at all stores and gives you what you expect. Add a splash of whole milk to your coffee and enjoy the rich, creamy texture.  We love this option, but it’s not always great for your waistline coming in at 180 calories per 12 oz.

Skim (Fat Free)  Milk

Another common option is  Skim Milk, which also contains dairy like Whole milk but is only 100 calories per 12 oz. While skim milk is reduced in fat, you may not get that creamy texture you’re looking for in whole milk. Don’t forget to watch out for the flavored skim milks that has added sugars for flavor.

2% Milk (Low Fat)

This milk is popular because it’s a low-fat option, which is only 150 calories per 12 oz serving, making this a good compromise between Whole and Skim Milk. If you think Skim is too watery and Whole Milk is too creamy, opt for 2% in your coffee latte.

Next we have the popular plant-based / dairy-free milk options.

Almond Milk

Almond milk has received a lot of attention lately and we know why! This plant-based milk is a favorite for adding into our coffee and even enjoying it with a bowl of cereal. Whether you’re vegan or perhaps lactose intolerant, Almond Milk makes a good alternative to dairy milk. Almond milk is light and nutty and is only 80 calories per serving.

Soy Milk

Soy Milk is the classic non-dairy milk alternative. Soy gives coffee a creamy texture and is only 130 calories per serving. If you’re not accustomed to the soy flavor, we recommend trying vanilla flavored soy that’s unsweetened. Who doesn’t like a hint of vanilla flavor in their coffee?

Coconut Milk

Coconut Milk may be a hit or miss with us. If you love anything coconut flavored, then this is your dairy-free alternative. Coconut is a great alternative to grabbing that half and half because it is rich and creamy. Each serving is only 110 calories.

Whether you like making your coffee a latte by adding milk or dairy free milk or just enjoying a cup of coffee without any additions, we would love to hear what your favorite milk option is.

We have tons of single origin whole beans that are waiting for you to add a splash of milk into:
1) Malawi
2) Sumatra Mandheling 
3) Nicaragua Segovia 
4) Indian Monsooned Malabar
5) Sulawesi Toraja 
6) Colombia Huila
7) Panama Boquete
8) Costa Rica
9) Ethiopia Sidamo
10) Mexican Chiapas
11) Congo Kivu
12) Honduras

Stay tuned for our Green Beans so you can roast your own coffee beans.