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!
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.
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.
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
- 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
- Preheat oven to 350°F.
- 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.
- In a large bowl, combine flour, sugar, salt, and baking soda. Add wet ingredient butter mixture and whisk together and set aside.
- In a separate bowl mix buttermilk, eggs, and vanilla. Add into batter and whisk together.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Next, add in confectioners’ sugar and vanilla and whisk until smooth and there are no lumps
- Let icing stand for a few minutes.
- 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.
- Drizzle coffee icing over the top and allow it to spill over the sides.
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.