Tag: buy coffee beans online

The perfect cafetière coffee – other factors

Posted on by Sara Walker

cafetiere 2Although the cafetière is one of the simplest ways of making fresh coffee, it’s also one of the most variable. We’ve already talked about how you can improve the consistency of the coffee you make in your cafetière by keeping an eye on temperature and brewing time, and now we’re going to look at the other factors that might be keeping you from enjoying the perfect drink.

Fresh coffee

As a natural product, coffee is both perishable and porous. As time goes on, the flavour deteriorates and it can also absorb other flavours if it’s not correctly stored. Always buy your coffee beans from a reputable source, so that they’ll arrive properly packed and sealed. Once you’ve opened them, seal them in an airtight container in a cool, dark place and use them as quickly as possible.

Size of grounds

If you’re using a cafetière, you’ll need to use a coarser grind than you’d use in a machine, otherwise there’ll be lots of sediment that slips past the filter. The best option is to grind your own beans, or to purchase ground coffee that’s designed for use in cafetières. If you grind your own, don’t forget that ground coffee loses its flavour even more quickly than coffee beans, so only grind as you need it.

Quantities

Finally, think about the amount of coffee you’re putting into the pot. Even if you use the same measure each time, there can be a huge variation between a heaped, level and rounded measure. Many cafetière manufacturers include a measure with their product; if you really want the best possible taste then you could also use the industry 17:1 rule, i.e. 17g of water to every gram of coffee – it may prove a little fiddly, though!

However you like to brew your coffee, don’t forget that over at our coffee beans page you can find a wide range of coffee beans, coffee ingredients and coffee accessories at wholesale prices.

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.

 

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.

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.

 

Dinner party desserts made with coffee – coffee ice cream

Posted on by Sara Walker

coffee ice creamYou’ll need an ice cream maker for this simple recipe, but the results are really worth the investment. Using espresso beans such as our great value Suprema coffee beans will give a rich depth of flavour. This ice cream is great served on its own, accompanying another dessert or made into a sundae with whipped cream, chocolate-covered coffee beans and a drizzle of caramel syrup.

Ingredients

  • 600 ml whole milk
  • 4 tablespoons coarsely-ground coffee, made with fresh coffee beans
  • 135g caster sugar
  • 8 egg yolks
  • 2 tablespoons cornflour
  • 250ml double cream

 

  1. Put the coffee and milk together in a saucepan, and bring to the boil. Remove from the heat, and leave to stand for 10 to 15 minutes. Strain through a fine sieve to remove the coffee grounds, and put about three quarters of the mixture back into the pan, retaining a quarter. Stir the sugar into the pan, and heat gently until dissolved.
  2. In a separate bowl, whisk together the egg yolks and cornflour then gradually pour on the hot milk. Tip the mixture back into the pan, and heat until it comes to the boil, whisking constantly. It should thicken just enough to coat the back of a spoon – at this stage, take it off the heat quickly before it curdles.
  3. Stir in the reserved milk, and leave the mixture to cool.
  4. Once cold, remove any skin that’s formed and churn it in an ice cream maker until slushy.
  5. Whip the double cream until it stands up in soft peaks, and fold into the ice cream. Finish the freezing process.
  6. To serve, remove from the freezer 10 to 15 minutes before required, to allow the ice cream to soften.

For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups and other coffee ingredients, perfect for making coffee drinks or for using in recipes.

 

 

 

 

 

 

 

Dinner party desserts made with coffee – hot coffee soufflé

Posted on by Sara Walker

beansIf you’re a little more confident in the kitchen, try impressing your guests with this coffee soufflé, served with a spiced cream flavoured with cardamom pods. As with any soufflé, the trick is not to overcook it – it should be soft in the middle and crisp on the outside. Make sure the oven is really hot before you put the dish in, resist the temptation to check on it partway through the cooking, and you should get a perfect result.

Ingredients

  • 4 eggs, separated
  • 160g caster sugar
  • 45g plain flour
  • 75ml Tia Maria or Kahlua coffee liqueur
  • 375ml milk
  • 2 tablespoons coarsely ground coffee, made from fresh coffee beans
  • 350ml single cream
  • 2 cardamom pads
  1. Preheat the oven to 200 degrees centigrade, and butter a 1.5 litre soufflé dish.
  2. While the oven’s heating, start by preparing the spiced cream. Lightly crush the cardamom pods, and put them in a saucepan with the cream. Bring to a boil, then remove from heat and allow to stand for 15 minutes. Strain, then put in the refrigerator until needed.
  3. Put the milk in a saucepan, add the coffee and bring to a boil. Remove from the heat, and leave to stand for about 15 minutes.
  4. Whisk the egg yolks with 120g of the caster sugar until really light and fluffy. Trapping air in at this stage is what will cause the soufflé to rise, so spend some time on this stage.
  5. Whisk in the flour, then strain in the milk, whisking constantly until combined.
  6. Pour the batter back into the saucepan, then bring to a boil, whisking constantly until it thickens. Remove from the heat, and add the coffee liqueur.
  7. Whisk the egg whites until they stand up in stiff peaks. Fold in the remaining caster sugar, and carry on whisking until you have a glossy meringue.
  8. Fold the meringue into the coffee mixture, and pour the finished batter into the dish.
  9. Bake for 20 – 25 minutes until well risen and firm on top. Serve immediately with the spiced cream.

For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups in our coffee ingredients section, perfect for making coffee drinks or for using in recipes.

 

 

Easy dinner party desserts made with coffee – chocolate mocha sorbet

Posted on by Sara Walker

sorbetTasting like a cross between a sorbet and an ice cream, this sophisticated dessert will draw gasps of appreciation from your guests, but it’s surprisingly easy to make. It uses strong espresso coffee to give a slight sharpness to the rich, chocolaty base, and as it can be made several days in advance it’s a stress-free option on the night. Use the best quality chocolate you can find, at least 70% cocoa solids.

Ingredients

  • 675ml water
  • 90g plain dark chocolate
  • 5 tablespoons strong espresso coffee, made from freshly-ground coffee beans
  • 300g caster sugar

Start by breaking the chocolate into little pieces, then blitzing it with short bursts in a food processor until it looks like very coarse, lumpy powder. Tip it into a saucepan, add 300ml of the water and the coffee and warm over a very low heat, stirring until all the ingredients are fully melted together and combined.

Add the caster sugar and remaining water and bring the mixture to a boil, then reduce the heat and allow to simmer for around ten minutes until it thickens slightly. Remove from the heat and allow to cool completely before transferring to an ice cream maker.  Churn until slushy, then transfer to a chilled bowl and freeze for several hours. If making this dessert beforehand, it will need to soften slightly before serving. Don’t be tempted to make it more than a week in advance, though, as it may granulate and lose its smooth, creamy texture.

Serve in glass dishes, decorated with chocolate-covered coffee beans.

For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups and other coffee ingredients, perfect for making coffee drinks or for using in recipes.

 

 

Dinner party desserts made with coffee – chocolate soufflé cake

Posted on by Sara Walker

cakeThis soufflé cake is really a baked chocolate mousse masquerading as a cake. It contains no flour, which gives it a lovely moist melting texture and an intense chocolaty hit. The addition of coffee makes the cake even darker and richer, and the recipe works best with espresso coffee.

Start by making the espresso, if possible from freshly ground coffee beans. (Don’t forget to make an extra cup for yourself, to keep you going while beating the eggs!)

Ingredients

  • 125g icing sugar, sifted
  • 200g of very dark chocolate, at least 70%
  • 125g butter
  • 2 tablespoons espresso
  • 6 eggs

Preheat the oven to 180 degrees centigrade, and prepare a 20cm round cake tin by greasing it and lining the bottom with a double layer of greaseproof paper. Using a springform tin will make life easier when it comes to removing the cake from the tin.

Separate the eggs into two different bowls and set the whites aside. Add 100g of the icing sugar to the egg yolks, and beat the mixture until it looks pale and fluffy. Break the chocolate into small pieces in a heat proof bowl, and add the butter. Melt the mixture gently in the microwave in short bursts until fully combined, and stir in the coffee. Let the chocolate mixture cool a little, then add it to the egg yolk mixture.

Now, add the remaining 25g of icing sugar to the egg whites, and whisk them until the mixture turns to a soft, floppy meringue (this is the point at which you’ll be glad you made that extra coffee!). Fold the meringue into the chocolate mixture, using a metal spoon so that you don’t break the volume up too much. Pour the mixture into the cake tin, flatten it out and put it in the oven for 30 minutes.

Once the cooking time is up, remove the cake and leave it in the tin until completely cooled. It may still look wobbly, but as it cools it will gradually reduce and become dense. Once cool, remove it from the tin, cut into slices and serve with vanilla ice cream and cups of espresso coffee.

For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups in our coffee ingredients section, perfect for making coffee drinks or for using in recipes.