Day 9 starts with a wonderful cup of Mexican Chiapas freshly roasted single origin coffee beans. This is one of my favorite methods to prepare coffee because the Pour Over Method coffee flavor results in an aromatic, fuller serving of coffee compared to a coffee maker.
At first glance the one smell that captures your attention is the vanilla scent from the beans and even more apparent when the beans are ground. (Don’t forget to brew your coffee within 15 minutes of grinding the beans to ensure freshness and taste!) The mixture of cocoa and orange sounded strange to me but I was pleasantly surprised how well they pair together. The flavor comes out to be very mild and enjoyable, my preference of coffee drinks. After finishing my first cup I was ready for more! This is one of my favorites for sure and is highly recommended.
PRO-TIP: For the Pour Over Method, make sure to slowly pour the hot water over the filter which will allow time for the water to pull out more flavor from the grounds.
Stay tuned for Day 10’s coffee tasting where I am sharing my thoughts on our Mexican Decaf coffee beans.
Using a blender to grind your coffee can be a good alternative if you don’t have access to a coffee grinder. Although some blenders have the “grinder” option you still need to proceed with caution. If you don’t grind the beans enough, you won’t get the most benefit of the bean. But if you grind too much you risk burning the beans’ natural oils with the heating blades, making the coffee taste bitter.
Another important tip to remember is to only grind what you will be using. Coffee will lose its freshness and flavor 30 minutes after being ground because of the exposure to oxygen. This being said, you will need to blend in small spurts. Our Brazil Fazenda roast is smooth, has light acidity, mild and buttery with hints of hazelnut and cocoa that balance the light and sweet berry tones.
- Set your blender on high or “grinder” speed.
- Scoop in ¾ of a cup of coffee beans at a time (remember to only blend what you need).
- Blend until you have the consistency desired.
Depending on you preferred brewing method is wat will dictate the kind of grind you will need:
For a full Teasia Coffee review by our good friend Missy’s Product Reviews she tried 3 of our most popular flavors:
- Brazil Fazenda – Medium Roast
- Colombia Huila – Medium Roast
- El Salvador – Medium Roast
She is also hosting a giveaway until June 4th, so don’t forget to enter there! Don’t forget to follow us on:
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We have something special for everyone today. Choose to enjoy these during breakfast or for dessert is completely up to you but we suggest giving them both a try. You can eat these with a side of fruit in the morning for a Friday treat or heat these little babies up and serve them with a side of ice cream for a chocolatey dessert a la mode. These muffins only take about 40 mins to make from start to finish.
WHAT YOU’LL NEED:
½ stick of butter
4 ounces bittersweet chocolate, chopped
2 cups flour
½ cup sugar
⅓ cup unsweetened cocoa powder
1 tablespoon baking powder
1 tablespoon espresso powder
½ tablespoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
⅓ cup brown sugar, packed
1 cup Teasia Coffee Indian Monsooned Malabar coffee, cooled
¼ cup sour cream (if you don’t have it, skip it!)
1 large egg
1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F. Butter or spray your muffin tin.
- Place a heat proof bowl over a pan of simmering water. Add butter and half of the chocolate. Stir until chocolate is almost melted. Remove from heat and stir chocolate until completely melted and then let cool for 5 minutes.
- In a separate bowl stir together all of the dry ingredients. (Leaving out the leftover chocolate).
- Add in your Teasia Coffee Indian Monsooned Malabar coffee, sour cream, egg and vanilla extract to the bowl with melted chocolate and mix. Add the wet ingredients into the dry ingredient bowl, whisk quickly. Stir in remaining chocolate.
- Bake muffins for 18-20 minutes.
- Transfer muffins to a cooling rack and let them cool for 5 minutes.
Make sure you get your hands on the Teasia Coffee Indian Monsooned Malabar coffee for the best tasting chocolate chunk coffee muffins around!
In the comments below let us know if you tried these muffins for breakfast or dessert!
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!
Indian Monsooned Malabar
Leave us a comment below and let us know which of our beans is your morning go-to!