Tag: coffee online

A Winter Kick

Posted on by Sara Walker

It’s winter and what’s more perfect than adding spice to your food? This Mexican chocolate cake is perfect as it does just that. What’s more it’s not using sugar, but rather honey and molasses (hooray!). It makes us think it’s almost healthy. In moderation anyway.

We all know that when you couple cacao with coffee you can get a real kick. Add a bit of something sweet and you will be running for hours straight. In other words: great on a cold, wintery day when the sun is as absent as the heat that normally goes with it. If you light a candle when serving it you might truly get the lift you need to the day (just make sure to have your green juice and do your yoga practice first and all that jazz. Ahem).

So we found you all a spicy, chocolate cake that will match our fresh ground coffee beans perfectly. We are always looking for that – things to match with our coffee, so if you have any ideas, you can always shoot us an email! Furthermore, of course, as always remember you can buy coffee online through our shop. Perfect if you need a lot of coffee and don’t want to carry.

Mexican Chocolate Coffee Cake by the Paleo Mom

Ingredients:

  • 6 Eggs
  • ½ cup Extra Virgin Coconut Oil, melted
  • 1/3 cup + 1 Tbsp Coconut Flour
  • 1/3 cup Cacao Powder
  • 3 oz Unsweetened Chocolate, melted (100%)
  • ½ cup Blackstrap Molasses
  • ½ cup Honey
  • 2 tsp Vanilla Extract
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Cayenne Pepper, to taste

1.    Preheat oven to 325F.  Line 5”X9” loaf pan with wax paper.  Grease wax paper with coconut oil.
2.    Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3.    In a food processor or blender, combine eggs, honey, molasses, and vanilla.  Pulse a few times to beat together.  Add melted coconut oil and chocolate and process/blend for 1 minute.
4.    Add dry ingredients to food processor, and pulse to combine.
5.    Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
6.    Let cool completely in the pan.  Remove from pan and carefully remove wax paper.  Enjoy!

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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

 

Cappuccino Coffee Cake

Posted on by Sara Walker

We do everything online these days don’t we? Like buying coffee online… (no, really?!) Thanks to the internet you can now find out about pretty much anything within seconds. Do you remember back in the day when you had to go to the library to look up information? And had a big dictionary and an encyclopedia on your desk?  How did we survive without Wikipedia and Google?

For us the internet is obviously our bread and butter – we are responsible for you buying coffee online. Correction: for you buying very good coffee online. Once you’ve bought the coffee from us you might want to put it to good use – buying coffee online is only half the fun. The other half is going online to find out what you want to use it for. Today we have a suggestion for you: use it for the below cake.

 Cappuccino Coffee Cake

Serves 8

225g (8oz) very soft butter, plus more for the tins

225g (8oz) light muscovado sugar or caster sugar

225g (8oz) self-raising flour

1 tsp baking powder

4 large eggs

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing

175g (6oz) soft butter

350g (12oz) icing sugar

4 level tsp instant coffee, dissolved in 1 tbsp boiling water

Preheat the oven to 180C/160C fan/350F/315F fan/Gas 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.

Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

The cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.

AGA COOKING

Two-oven Aga: bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for about 25 minutes, until golden brown. Three and four-oven Aga: bake on the grid shelf on the floor of the baking oven for about 25 minutes. If getting too brown, slide the cold sheet on to the second set of runners.

From ‘One Step Ahead’ by Mary Berry (Quadrille, £9.99)

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