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.

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

 

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 14 with Honduras (Regular Brew)

Honduras Breakfast Pair

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.

 

 

 

Jose’s Teasia Coffee-A-Day Tasting- Day 13 with Guatemala Antiqua (Regular Brew)

Regular Basis Coffee

Day 13 and I am trying a wonderful cup of Teasia single origin coffee  from Central America: Guatemala Antiqua. One thing I love about all these single origin coffee beans is that drinking a cup of coffee takes me a trip around the world. I am able to enjoy different types of coffee, sitting right at home.

Upon first sip, I noticed was how soft the scent of the coffee was just that itself lets me know that this isn’t as strong of a coffee compared to all the others I’ve tried. I’m able to smell a scent of lemon and orange which really stand out for me whenever I take a whiff. This coffee does have a subtle bitterness to it, but it’s barely noticeable. So far just the flavor of this coffee has made this my favorite tasting coffee so far and I could see myself drinking this one on a regular basis.

PRO-TIP- Add some sugar for a sweeter taste. One of my latest favorite creamers is a caramel macchiato flavor. Who doesn’t love that?

Chai Spiced Sugar Cookies

shortbread

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

COOKIES:
1 TSP baking soda
½ TSP baking powder
2 ¾ Cups all-purpose flour
1 Cup softened butter
1 Egg
1 TSP vanilla extract
1 ½ Cups white sugar

ICING:
½ CUP Teasia Chai Tea, brewed
2 Cups powdered sugar
¼ TSP pure vanilla extract
1 ½ TBSP meringue powder

DIRECTIONS

COOKIES:

  1. Preheat oven to 375 degrees F
  2. Mix together flour, baking soda, and baking powder
  3. In a separate bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.
  4. Slowly blend in the dry ingredients.
  5. Roll rounded spoonful of cookie dough into balls or roll out and cut out your favorite shapes
  6. Place on cookie sheet
  7. Bake for 8-10 minutes or until golden brown
  8. ENJOY!

ICING:

  1. Let Teasia Chai Tea cool to room temperature.
  2. Combine powdered sugar and meringue powder in electric or stand mixer
  3. Add ¼ CUP of Teasia Chai Tea and vanilla extract to mixer
  4. Beat on medium speed for 5-10 minutes or until stiff, glossy peaks form.
  5. 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.