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!

 

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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 23 with Yemen Mocca (Regular Brew)

Weekend Yemen Mocca Coffee

It’s time for some Teasia Yemen Mocca single origin whole roasted coffee beans. If you’re looking for a well-balanced coffee, this one is it! My first sip was very pleasant with strong yet subtle flavors, which I highly enjoy. For the most part Yemen Coffee has a super smooth flavor and never once received any bitter taste. (Keep in mind, I am testing all of the coffee black so I can get a sense of all the flavors.)  This highly complex coffee can be easily compared to a rich port and I am really liking the velvety and chocolaty tones. Because of the chocolate tones, I would definitely add some hazelnut creamer to add another level of flavor and sweetness of course.

Celebrate! Teasia’s Yemen Mocca single origin whole roasted coffee beans is my last flavor of this taste test. Teasia has so many varieties of beans that it was such a great experience to be able to try every single one of them. I definitely have some of my top favorites and several least favorite ones. Stay tuned in the next few weeks to check out my summary of top roasts.

Don’t forget, we have launched single origin coffee k-cups as well as coffee blends in k-cups for your convenience, so check that out too.

Single Origin K-Cups:
Kenya AA
Brazil Fazenda
Ethiopia Yirgacheffe
Sumatra Mandheling

Coffee Blends  K-Cups:
Breakfast Blend
Donut Shop Blend
French Roast
Teasia House Blend

Jose’s Teasia Coffee-A-Day Tasting- Day 22 with Uganda Bugisu (Regular Brew)

Adding Creamer to Uganda Coffee

Wow, these coffee beans have FLAVOR. Today, I’m trying Teasia’s Uganda Bugisu single origin whole roasted coffee beans. As you already know, my favorite way to enjoy coffee is the latte version and it is highly recommended if you love creamy drinks, however, I did try this coffee black so that I can give you my two cents on the flavor profiles.

Besides noting that the first whiff had a punch of flavor, it is the strongest coffee aroma I have had so far. The flavor that  stood out to me was a mix of cocoa and cherry.  For sure this coffee needs some creamer to cut down on the high acidity. If you love black coffee that’s strong, this one is for you, but since I am into lighter roasts that aren’t acidic, I wouldn’t be able to drink this without having to add sugar and creamer to combat the bitter tasting coffee.

 

Jose’s Teasia Coffee-A-Day Tasting- Day 21 with Timor (Regular Brew)

Toast with Timor

I decided to try day 22 with 2 different styles of coffee: regular brew and the latte version. Don’t worry, I shared this delightful meal with my girlfriend since it’s the weekend.

The whole roasted single origin coffee, Timor, has a very strong aroma with notes of a variety of herbs.  The coffee wasn’t as acidic compared to the other coffees I’ve tried and it was really smooth.

Here’s a little background of the Timor coffee beans. They’re grown on a small island called Timor, and there are actually two sides of it: East Timor and the west side claimed by Indonesia. All Timor coffee beans are grown on small farms and due to the climate, there’s a smooth acidity to the coffee.

With several more sips, I tried the latte version, which is very enjoyable because of how flavorful this coffee is, adding some frothy milk to is really tones flavors down to the way I prefer. I remember that Teasia’s Indian Monsooned Malabar has similar flavor profiles and is definitely one of my favorite’s. This would blend perfectly with eggs and some toast early in the morning.

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.

Teasia Earl Grey Lavender Cupcakes Recipe – for Mother’s Day

Mother's Day Recipe_.jpg

It’s Mother’s Day this weekend and you have no idea what to make mom! We have a quick and beautiful dessert that we are sure mom will love.  These luxurious cupcakes are beautiful and taste exquisite too.

For super moist cupcakes, here are the instructions.

INGREDIENTS

Cupcake

1/2 cup whole milk (2% or soy milk works too)
1 Teasia Earl Grey K-Cups, brewed
2 tbsp dried lavender (you can easily order these online)
3 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter (1.5 sticks)
2 cups granulated sugar (cut it to 1 cup if you don’t want your cupcakes to be extremely sweet)
6 large eggs, room temperature
1 tbsp vanilla extract

Frosting

½ cup water
1 Teasia Earl Grey K-Cup, brewed
1 tbsp dried lavender
3 cups granulated sugar
8 egg whites, room temperature
½ tsp cream of tartar
2.25 cups unsalted butter (4.5 sticks)

INSTRUCTIONS

Cupcakes

  1. Brew Teasia Earl Grey k-cup and add dried lavender. Warm up milk and add to mixture and cover so that lavender starts infusing for 12-15 minutes, until the milk tea mixture is a caramel color and very fragrant. Pour the milk tea mixture through a wire strainer into a measuring cup, to remove lavender. You should have 1 cup of mixture. Discard extra.
  2. Preheat the oven to 350 F, and line cupcake tins with paper liners. Whisk together the flour, baking powder, and salt, and set aside.
  3. Combine the butter and granulated sugar in the bowl of a large using a hand mixer or stand mixer. Beat them on medium-high speed for about 5 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
  4. With the mixer on low speed, add a third of the flour mixture, and once it is incorporated, add half of the milk tea mixture. When that’s mixed in, add half of the remaining flour, then add the rest of the milk tea, and finish by adding the last of the flour. Clean the sides of your bowl with a rubber spatula to get everything incorporated.
  5. Scoop the batter into the prepared cupcake tins, filling them about 3/4 full. Bake for 20-25 minutes, rotating halfway through, until the tops are golden brown and is clean when you pierce with a toothpick.
  6. PRO TIP: Cool completely on a wire rack before frosting them.

TO MAKE THE FROSTING:

  1. Brew Teasia Earl Grey k-cup and add dried lavender. Warm up milk and add to mixture and cover so that lavender starts infusing for 15 minutes, until the milk tea mixture is a caramel color and very fragrant. Pour the milk tea mixture through a wire strainer into a measuring cup, to remove lavender.
  2. Add the granulated sugar to the milk tea and stir. Place the pan over medium-high heat and stir until the sugar dissolves. Insert a candy thermometer and cook until it reaches 245 F. Note: Keep an eye out for the sugar syrup to reach the temperature as you don’t want it to burn.
  3. Place the room temperature egg whites in a bowl and use hand mixer or stand mixer to whisk. On medium speed beat egg whites until the whites look foamy. Stop the mixer briefly and add the cream of tartar. Turn the mixer back on and begin to whip on medium-high speed until the whites are stiff but not crumbly. You can turn the mixer off if the egg whites are finished before the syrup is ready.
  4. When the whites are stiff and the sugar syrup has reached 245 degrees, turn the mixer back on to medium-high and pour the syrup into a cup. Slowly and carefully incorporate the hot sugar syrup down the sides of the bowl into the egg whites while the mixer is running. The whites will rise in volume.
  5. Once the syrup has been added you will get a shiny and voluminous whipped frosting. Make sure to keep the mixer at low-medium speed and keep whipping until the bowl goes to room temperature, which could take 10 to 20 minutes.
  6. Cool egg mixture and start adding butter. I recommend adding it slice by slice so that everything is evenly incorporated. If your mixture looks soupy or broken, continue to whip the frosting until it comes back together. Eventually you will have a smooth, satiny frosting. Add the vanilla and salt, and mix until it’s well incorporated.
  7. Now it’s time to decorate & enjoy!

Teasia Margarita Recipe with Chamomile Mint Tea (Teagarita)

Margarita with tea - teagarita

It’s time to party this weekend and celebrate Cinco de Mayo. What better way than to make a teagarita with our Teasia Chamomile Mint tea. This delicious and refreshing drink will add a different dimension to your basic margarita drink.!

Yield: 1 drink
Time: 5 minutes

INGREDIENTS
2 ounces of tequila
Juice from 1 whole lime
½  ounce triple sec
Salt for rim (optional)
½ cup brewed from one k-cup Teasia Chamomile Mint Tea, chilled
Ice

INSTRUCTIONS
1. Fill a cocktail shaker with ice and add tequila, lime juice, triple sec and Teasia Chamomile Mint Tea.
2. Shake. Pour, with the ice, into a glass. Garnish with a wedge of lime.
3. Enjoy!

ICE BLENDED VERSION INSTRUCTIONS
1. Combine lime juice, tequila, triple sec, 2 cups of ice and ½ cup of Teasia Chamomile Mint tea and add into a blender. Blend until you get the consistency you want.
2. Pour into margarita glass.
3. Enjoy!

PRO TIP:

  • For a non-alcoholic version, skip the alcohol, add more tea and ice, then add your favorite juice such as orange or pineapple. YUM
  • Try using other types of teas such as: Teasia Jasmine Green Tea and Green Tea

 

Ricotta Brazil Fazenda Coffee Mousse (Low Carb & Sugar Free)

 

coffee mousse.jpgWe are ringing in the New Year with this delightful treat that’s low carb and sugar free!

This recipe is extremely fun and simple, not to mention gives a beautiful presentation for when you have guests over.

Brazil Fazenda is a medium roast from South America. This roast is smooth, has light acidity with buttery hints of hazelnut and cocoa that balance the light and sweet berry tones. Don’t forget our whole roasted coffee beans are all single origin which means they’re all from one single farm. Take a trip around the world with all of our different beans from around the world.

Ingredients:

2 Cups of Ricotta cheese
2 ½ teaspoons of dry gelatin
½ cup of hot brewed Brazil Fazenda Teasia coffee
1 teaspoon of instant espresso
1 teaspoon of vanilla extract
1 teaspoon vanilla liquid stevia
Pinch of salt
1 cup of heavy whipping cream
Optional: Cocoa powder

 Instructions:

  1. Prepare your gelatin and pour your hot Teasia coffee into the mix until dissolved
  2. Set aside to cool
  3. Blend well the salt, stevia, espresso, ricotta cheese, and vanilla extract in a mixer
  4. Pour in the cooled gelatin coffee mixture to the mixer and blend all ingredients until smooth
  5. Pour in the heavy whipping cream and blend on high until consistency has thickened
  6. Spoon into glass containers
  7. Sprinkle cocoa powder to garnish
  8. Refrigerate for two hours and enjoy!

PRO TIP: Use fresh whole coffee beans, but do not grind beans until you are going to begin this recipe. This will ensure the beans maintain their taste.

Leave your comments below to share your favorite coffee recipe.