Category: Blog

Homemade Christmas mincemeat – with coffee!

Posted on by Sara Walker

mincemeatHere at the Wholesale Coffee Company, we’re getting ready for Christmas! Here’s our recipe for festive homemade mincemeat, for making the most delicious mincepies. Our secret ingredient? Coffee, what else! Adding a little of our favourite flavour gives a rich, dark overtones for a more indulgent result. This recipe should be made a couple of weeks before needed to give the flavours time to develop.

This recipe makes about 2.5 kgs, which should be enough to make mincepies for the entire office, or at least your colleagues. Any surplus can be bottled and sealed, and will keep quite happily until next Christmas.

You’ll need:

  • 400g cooking apples, peeled, cored and cut into chunks
  • 200g suet, either vegetarian or beef
  • 850g mixed dried fruit
  • 225g candied peel
  • 350g caster sugar
  • Zest and juice of two lemons
  • 2 rounded teaspoons of ground mixed spice
  • 1 rounded teaspoon of cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons of strong coffee, made from freshly-roasted coffee beans
  • Optional: six tablespoons of brandy, Cointreau or port

This recipe is simplicity itself – all you need to do is put everything except the alcohol and the suet into a Pyrex or other heatproof bowl, cover it loosely with aluminium foil and leave it overnight in a cool place. This is so that the flavours develop.

The following day, heat the oven to about 100 degrees Celsius, and put the dish in, still covered, for one to two hours. Take it out, and leave it to cool completely. Stir in the suet and the alcohol, if using, and either use it immediately to make mince pies, mincemeat and apple pudding or mincemeat and apple crumble, or spoon into sterilised jars, seal and label.

For a full range of coffee beans, coffee ingredients and accessories for all your coffee needs over the festive period, please visit www.wholesalecoffeecompany.co.uk.

 

Naturally flavoured coffee

Posted on by Sara Walker

flavoured coffeeIn most high street coffee shops, you’ll have noticed the rise of flavoured coffees. Most establishments now offer a sophisticated ‘coffee menu’, which features not only old favourites like cappuccino and latte but also house creations such as caramel or chocolate-flavoured coffee.

If you’d like to try these relative newcomers to the world of coffee, a simple way is to invest in some flavoured syrups, which will give you an intense, sweetened hit of flavour at the tip of a bottle. It’s also possible buy coffee beans that are themselves flavoured, normally by being sprayed with flavouring oils after roasting.

For a slightly more time-consuming but more natural approach, you can flavour the coffee yourself with spices and other natural ingredients.

Method

There are two easy ways of adding flavour to your coffee at home – either adding ingredients to the coffee grounds before brewing, or adding them to the brewed coffee itself. The method you choose depends on your own personal taste, and also on the ingredients you use, as coarser ingredients will need to go through a filter process.

Here are a few ideas to try.

Take a handful of whole almonds, and roast them in a hot oven, turning occasionally to prevent them burning. Crush them roughly in a food processor, and add them to coffee grounds in a cafetiere or the filter basket of a drip coffee machine. Serve the coffee sweetened with a little brown sugar, and topped with whipped cream and a drizzle of chocolate syrup.

For a refreshing summer drink, try adding fresh orange, lemon and lime zest to the coffee grounds before brewing. Let the coffee cool completely, and serve black and sweetened over crushed ice.

For a winter treat, make a cup of your favourite black coffee, and sweeten it with a little sugar. Stir in 1/4 teaspoon of cinnamon, top with whipped cream and add a dusting of chocolate powder and a tiny pinch of nutmeg.

If you’d prefer to buy your coffee ingredients online for added convenience, we stock a wide range of coffee beans and flavoured coffee syrups, ideal for making quick flavoured drinks. Please visit our coffee beans page for more information.

 

Coffee and the fast diet

Posted on by Sara Walker

weight lossBetter known as the 5:2 diet, this new weight loss phenomenon has struck a real chord with Britain’s dieters and would-be dieters. The brainchild of medical journalist Michael Mosley, the diet is the result of his research for BBC Two’s Horizon programme.

The principal is simple. A ‘traditional’ weight loss diet involves following a low fat regime, forcing the body to consume its own fat reserves instead. However, as many longterm dieters will know, after initial weight loss the body will eventually go into ‘starvation’ mode as it becomes used to using fewer and fewer calories, meaning you’ll eventually reach a plateau where it becomes very difficult to shed any further pounds.

The concept of the Fast Diet is equally straightforward. By ‘fasting’ (or eating a very low amount of calories) for two days out of every seven, the body won’t be able to adjust to a lower intake and will continue to shed weight. The dieter can then eat normally for the other remaining five days.

The regime is proving particularly successful with dieters who normally fail due to low will power. As there’s no need to follow a restrictive diet for months on end, most people find it fairly straightforward to complete their two fast days a week, by eating 500 calories (women) or 600 calories (men). The diet has also won fans for its flexibility, as the two fast days can be fitted in at the dieter’s convenience and don’t have to be consecutive.

The good news is that an average mug of black coffee contains only 5 calories, so even on your fasting days you can enjoy several cups, although it might be a good idea to replace one or two with a decaffeinated brew, particularly if you’re drinking more coffee than you normally would. If you don’t like your coffee black, add a splash of skimmed milk for another 15 – 20 calories.

At the Wholesale Coffee Company, we supply a full range of coffee beans and coffee ingredients to suit every need, so if you’re planning a post-Christmas diet, don’t forget to stock up ready to go.

The ultimate coffee table

Posted on by Sara Walker
Photo copyright Re-worked, http://re-worked.blogspot.co.uk
Photo copyright Re-worked, http://re-worked.blogspot.co.uk

Coffee tables come in all shapes and sizes, and are made from a variety of materials including glass, plastic, recycled components and wood. Some are functional, while others are more stylish than practical. Now, though, we believe we’ve discovered the ultimate coffee table. Why are we so confident? Because this is a table that’s actually made from coffee!

The material used to make the table is called Curface, developed by a group of industrial designers under the company name Re-Worked, who look for ways of recycling industrial waste.

Their material is made from a mixture containing recycled polystyrene coffee cups and coffee bean grounds.  The result is durable, waterproof, hardwearing and strong, and is also malleable when heated, making it easy to work with. Just like wood, the material can be sawn and sanded, and the flat sheets are idea for tables and counter tops. Unlike wood it’s already naturally waterproof so requires no further sealing, finishing or maintenance. The finished product has a smooth texture with a faceted look suitable for a range of decors, and, as it contains 30% coffee grounds, even smells slightly of coffee for a while after manufacture.

So far, the company has experimented with tables, restaurant counters, chairs and stools, and also more ambitious projects such as structural screens. As the material is so strong, in theory it could be used to construct an entire building.  Currently, the company are producing pieces on a commission-only basis; but who knows? In the future, you might be able to get your office caffeine kick from a desk actually made from coffee.

Here at the Wholesale Coffee Company, we’re proud to supply a range of top quality beans at great wholesale prices. And if some of the grounds from our coffee beans ended up coming back as furniture, we’d be even prouder. For more information, please visit our coffee beans page.

 

Monsooned Malibar coffee

Posted on by Sara Walker

indiaHave you ever tried ‘monsoon coffee’? Also called ‘monsooned Malabar coffee’, it refers to coffee beans subjected to a particular process, designed to produce an individual taste. Unique to the Malabar coast in the subcontinent of India, the coffee beans used in this process are harvested then left exposed to the seasonal monsoon rain and winds for up to four months.

The constant wetting and drying process causes the beans to swell and lose any acidity, which apparently gives a far smoother, mellower flavour once the coffee beans are brewed.

The history of the process, which can be applied to any type of bean, dates back hundreds of years. When coffee beans were first brought to Europe from India, they travelled by sea, sometimes taking six months to complete the voyage. The long exposure to humidity and sea weather caused the beans to age from the normal freshly-picked green to a pale yellow, and caused corresponding differences in the taste of the coffee. As transportation times improved, the beans were less affected – and legend has it that Europeans began to notice and remark on the difference in flavour. Upon investigation, it was determined that the variation in humidity appeared to have a positive effect on the coffee, and experiments were made to replicate the conditions by exposing the beans to monsoon conditions.

The modern process is very carefully managed, and involves spreading, raking and turning the harvested beans to ensure that they absorb the moisture evenly. When it’s ready, the bean becomes significantly larger and turns pale golden in colour. Once packaged, the beans are roasted and brewed as usual.

Here at the Wholesale Coffee Company, you won’t find monsoon coffee – but you will find a great range of top quality coffee beans, all offering fantastic value for money. For more information, visit our coffee beans page.

Last Minute Cake for Your Coffee

Posted on by Sara Walker

You’re having friends over for coffee when suddenly you realize you have nothing to serve with the coffee (or tea, or chocolate…). You may want to serve something home made, but that doesn’t mean you have an hour to spare. So what do you do? You make these apple pies.

We found this recipe at Yammie’s Noshery and there are plenty of other recipes there that could put you in a food coma, of the nicer kind.

 Two Minute Apple Pie Parfaits

1 firm apple
1 tablespoon brown sugar, honey, or maple syrup
1/2 tablespoon cornstarch
1/4 teaspoon vanilla
1/4 teaspoon cinnamon (more or less, depending on what you like)
Granola and/or ice cream for topping (This is my favorite granola recipe. Here’s a healthier version)

Peal and chop the apple. Toss it with the brown sugar, cornstarch, vanilla, and cinnamon. Microwave for about 1 minute or until the apples are tender. Top with granola and ice cream if desired.

You can multiply this recipe for as many parfaits as you want. You can either mix it all up and divide it into the glasses and cook them each separately, or you can mix it all up, cook it and then divide it into the glasses. If you cook all the apples in one bowl for multiple servings, just stir after each minute until the apples are done.

Of course you still have to serve proper coffee with the pies. If you don’t have one already make sure that for next time you get some fresh coffee beans, a coffee grinder and a French press if you don’t have an espresso machine. If you want to go the extra mile, roast your own green beans. If you are reading this because you want to save time finding an easy recipe we are guessing you aren’t the type though. You can, however, buy coffee online from us, saving you trips to the shops.

Whipped Cream and Other Coffee Toppings

Posted on by Sara Walker

Maybe the cake isn’t all about the icing, but it does help if the icing tastes nice. Otherwise, why have icing?

When it comes to coffee some like it plain, some like it with milk, and some like it with topping. Whipped cream is popular for some coffees like mocha and sometimes the whip comes with chocolate, or other things in it, or on it. If you run a coffee business the topping can make or break you. At least if you have a client like the author of this blog. You see I love whipped cream and if they give me the fake stuff I tend to avoid it. Hence, in London you will usually find me at Nero’s as they use real cream. My only complaint is that they don’t sweeten it.

Now you might not run a coffee shop, but if you like indulgent treats and experimenting with your coffee then there are some toppings worth trying. Below you find some ideas.

* Add a shot of Baileys to your coffee and then top it with whipped cream with a shot Baileys in it (add whilst whipping) and a few flakes of chocolate (you can grate some chocolate with a cheese grater, or chop it with a knife)

* Like orange? Add some orange essence into your coffee, a bit of honey or brown sugar, then add a tiny bit of orange essence to your whipped cream as well and top it off with a piece of candid orange. You can also add orange zest to the whip if you like it a tad more bitter.

* You can also have even MORE coffee in your coffee: add 2 teaspoons espresso powder or 2 1/2 teaspoons freeze-dried coffee crystals and a generous tablespoon of sugar (or honey, or maple syrup) into 1 cup heavy cream. Whip as usual, tasting and adjusting the sweetness toward the end.

* If you love chocolate, you can use that for your cream. In a double boiler or the microwave, melt 3/4 cup bittersweet chocolate chips. Let chocolate cool until still liquid but not hot, about 5 minutes. Whip 1 cup heavy cream until soft peaks form. Add 1/2 chocolate mixture and beat until combined. Add remaining chocolate and 1 tablespoon sugar and beat until stiff peaks form.

Other ideas is to add almond essence, crushed candy cones (for that Christmas flavour), crushed Daim chocolate pieces (a Swedish favourite), vanilla powder, or vanilla essence, cinnamon, chai tea powder (or chai spices: nutmeg, ginger, cinnamon, cloves and cardamom)

As always: use fresh roasted coffee beans and if you want to buy coffee online, we suggest you use us as your retailer (naturally). We also sell green coffee beans if you want to roast them yourself. That way they are guaranteed fresh! If you are buying coffee online from someone else, do your research first as you want to use a reliable shop, especially if you have a coffee shop where good coffee can make or break you.

Coffee that nearly looks too good to drink....But who am I kidding?? - #Coffee #Yum #Drinks #Dessert

 

Civet cat coffee (kopi luwak)

Posted on by Sara Walker

civetProbably best known as the world’s most expensive coffee, kopi luwak (civet coffee) is made from coffee berries that have been eaten and excreted by Asian Palm Civet cats, nocturnal, catlike animals native to Asia and Africa. The cats love fresh coffee berries, and they eat the ripe fruit straight from the tree, stripping off the soft, sweet  exterior and swallowing the coffee bean whole in the process.

Sound appetising? Apparently, the digestive enzymes remove any bitterness from the beans, so what’s eventually excreted is a sweet, smooth, mellow tasting bean which is then collected and hygienically and thoroughly cleaned. The civet beans are only roasted lightly, so as to preserve their complex flavours. The resulting coffee can fetch hundreds of pounds a kilo.

The term ‘kopi luwak’ refers to any type of coffee processed in this way, and many manufacturers produce their own brand. As there are many variations in the natural process, ranging from differences in beans, climate and growing conditions to the diet and health of the cats, no two differently-branded packs of kopi luwak will be quite the same, but should have the same smooth flavour.

Coffee connoisseurs and industry experts aren’t united on the subject of kopi luwak, with many claiming it’s a novelty item, and that the price refers more to the production gimmick and rarity value than any benefit in flavour. A trade in farmed kopi luwak has also sprung up to meet demand, with civets kept in cages, a practice which has attracted concern from animal welfare organisations.

At the Wholesale Coffee Company, you won’t find the slightly controversial kopi luwak amongst our range – but you will find many other fantastic, top quality brands and types of coffee bean, all representing great value for money. For more information, please visit our coffee beans page.

 

Christmas Drinks

Posted on by Sara Walker

Christmas is coming up and we’ll…drink to that. Of course, when we drink we’d love if it includes coffee. Fresh roasted coffee beans that are freshly ground to be precise. We may even roast the green coffee beans ourselves to get the perfect blend.

As it’s usually cold around Christmas time a little bit of liquor with the coffee helps to keep you warm. Find below a nice Christmas drink to keep you warm and happy. And remember, whatever you do: use fresh roasted beans of a good quality. It’s the best you can do to ensure the drink turns out nice. And of course: freshly whipped cream. Not the stuff that comes out of a can – after all you want a traditional Christmas!

We found this recipe at Recipe Hub

Ingredients:

4 oz strong coffee
1 1/2 oz amaretto liqueur
1 1/2 oz coffee liqueur
1 oz butterscotch schnapps
1 oz creme de cocoa
fresh whipped cream
grated chocolate, for garnish

Directions:

Combine strong coffee and liqueurs in a glass. Stir to combine and top with fresh whipped cream. Garnish with grated chocolate.

Serve warm or over ice.

 

Thanksgiving pumpkin pie with espresso

Posted on by Sara Walker

pumpkin pieThanksgiving is an important date in the US and Canadian calendar; a national holiday when members of the family gather together. The event is officially held to give thanks for the year’s harvest, but these days it’s used more as an excuse for a holiday and the traditional meal, consisting of turkey followed by pumpkin pie.

This pumpkin pie recipe uses a non-traditional ingredient – espresso. The result is a rich, moist pie, not as sweet as some recipes and with no trace of the extra ingredient in the taste.

Ingredients

  • 30ml of strong espresso coffee, made from your favourite coffee beans
  • 400g pumpkin flesh, peeled, de-seeded and chopped into small pieces
  • 2 small tins (170g) evaporated milk
  • 2 large eggs
  • 175g of sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 block ready-rolled shortcrust pastry

Preheat the oven to 200 degrees Celcius. Roll out the pastry according to the packet instructions, and line a 22cm deep pie dish. Prick the pastry all over the base with a fork, and put in the oven to blind bake for 10 minutes.

Meanwhile, make the filling. Put the pumpkin in a heavy-based saucepan with two tablespoons of water, and heat gently until the pumpkin is soft and mushy. Blend using a food processor, or push through a sieve, and set aside.

Separate the eggs, putting the yolks into a large bowl and the whites into a smaller bowl, and whisk the egg whites until they stand up in stiff peaks.

Add the pumpkin puree and spices to the egg yolks, and pour in the milk and coffee. Mix thoroughly until full combined.

Carefully fold in the egg whites, trying to keep as much volume in the mixture as possible. Pour the filling into the pastry case, and return it to the oven for 30 – 35 minutes until the filling is firm and set. Check the pie during cooking, as you might need to cover it with foil if the top becomes too brown).

Serve with whipped cream.

For a full range of coffee beans and other coffee ingredients, please visit www.wholesalecoffeecompany.co.uk.