Tag: Wholesale Coffee Beans

Coffee and tea quiz

Posted on by Sara Walker

coffee-beansThink you know your Arabica from your Robusta? Your Assam from your Darjeeling? Take our coffee and tea quiz to see how much you really know about the world’s favourite hot drinks. Scroll to the bottom of the page to see the answers.

  1. What is a barista?
  2. In which city was the first “Starbucks” opened in 1971?
  3. What innovation was introduced in the UK by Tetleys in 1953?
  4. What does the PG in “PG tips” stand for?
  5. Where does the term cappuccino come from?
  6. How did the popular global chain of coffee shops Starbucks get its name?
  7. Which country is the world’s largest producer of tea?
  8. Which British Prime Minister has a variety of tea named after him?
  9. In which year did The Boston Tea Party take place ?
  10. By what name is the small cup used to serve espresso known?
  11. Which part of the tea plant is used for tea making?
  12. Which aromatic oil flavours Earl Grey tea?
  13. Which French philosopher allegedly drank more than 50 cups of coffee a day?
  14. According to legend, in which African country did coffee originate?

Here at the Wholesale Coffee Company, we love all things coffee and stock a wide range of coffee beans, hot chocolate, powdered milk, sugar sachets and accessories such as cups, lids and stirrers, all at great wholesale prices. For more information, please visit our website www.wholesalecoffeecompany.co.uk.

 

 
Answers:

  1. The word is Italian for bar tender, and means someone trained to operate a commercial espresso machine
  2. Seattle
  3. The teabag
  4. Pre Gest – it was originally marketed as an aid to digestion
  5. Cappuccino coffee is named for its foamy topping, thought to ressemble the habit of the monks of the Capuchin order
  6. It was named after the first mate of Captain Ahab in Herman Melville’s novel Moby Dick
  7. China
  8. The second Earl Grey, Prime Minister from 1830 to 1834
  9. 1773
  10. a demitasse (half cup)
  11. Leaves
  12. Bergamot oil
  13. Voltaire
  14. Ethiopia

 

Tipsy coffee cake

Posted on by Sara Walker

chocolate-tipsy-cakeThis delicious moist cake is soaked in coffee, liqueur and milk to give it a soft, melting texture. It’s ideal for a dinner party pudding, and can be made the night before you need it.

To serve 12, you’ll need:

For the cake:

  • 30g (1oz) butter, softened
  • 85g (3oz) self raising flour
  • 40g (1.5 oz) cocoa powder
  • 5 medium freerange eggs, separated
  • 200g (7oz) sugar
  • 80ml whole milk

 

For the drenching liquid:

  • 100ml single cream
  • 100ml strong black coffee, made from freshly roasted coffee beans
  • 40ml coffee liqueur, such as Kahlua or Tia Maria
  • 1 x 410g tin evaporated milk
  • 1 x 397g tin sweetened condensed milk

What to do:

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease a 20cm cake tin, and line the base with baking paper.
  3. Put the flour, 3/4 of the sugar and the cocoa in a bowl, then beat in the egg yolks and milk. Mix to a smooth batter.
  4. In a separate, clean bowl, beat the egg white until frothy. Add in the remaining sugar, and beat until they stand up in soft peaks.
  5. Carefully fold the beaten egg whites into the flour mixture using a metal spoon, and try to keep as much volume as possible.
  6. Pour the batter into the tin and smooth it out with the back of a spoon. Transfer to the oven, and bake for around 20 minutes or until a skewer inserted into the thickest part of the cake comes out cleanly with no mixture adhering to it. Allow to cool in the tin for a few minutes before turning out onto a cooling rack.
  7. Put all the ingredients for the drenching liquid into a large saucepan, and heat very gently until fully combined. Don’t let the liquid boil.
  8. Use a skewer to prick small holes all over the cake. Transfer it to a shallow bowl or plate, and gradually spoon the liquid over,a little at a time. Cover the bowl with clingfilm, and transfer to the fridge for at least two hours, or overnight.

Here at the Wholesale Coffee Company we sell a great range of coffee beans at wholesale prices. For more information, visit our coffee beans page.

 

 

The legend of coffee

Posted on by Sara Walker

coffee-beansCoffee has become a part of almost all cultures across the world, and was established in Europe long before tea became popular. Although no-one really knows how coffee was originally discovered, there’s a story from Ethiopia that has passed into legend that’s said to explain how the world discovered coffee’s energising properties.

Coffee bushes have grown in the highlands of Ethiopia for centuries, and it’s where the arabica plant first originated before spreading across the world. Today, the country still accounts for 3% of global production.

The story starts in the 9th century, and involves a goatherd called Kaldi, who noticed his goats browsing on the berries of a certain bush. Afterwards, they were energetic and lively and didn’t want to rest at night. Kaldi took his news to the abbot of the local monastery, who was interested enough in the tale to try brewing a drink from the berries. After drinking it, he was able to keep alert during the long hours of evening prayer. The news of the discovery began to spread, at first throughout the monastery and then gradually throughout the country. When the news of the energising drink reached the Arabian peninsula, it started on a global journey and coffee’s reputation was assured.

Although the story is now widely known, it doesn’t appear anywhere in writing until the mid-17th century, so it’s impossible to tell how much truth is in it, if any. What’s beyond dispute, though, is that coffee can make you feel more alert and focussed and that’s led to it becoming one of the world’s favourite drinks.

Here at the Wholesale Coffee Company, we’re proud to supply a wide range of coffee beans, coffee ingredients and accessories, all available to buy online at great wholesale prices. To find out more, please visit our website at www.wholesalecoffeecompany.com.

 

 

 

Perfect coffee break treat: coffee muffins

Posted on by Sara Walker

coffee-muffinsCoffee and cake: were two words ever more perfectly paired? These coffee muffins are the perfect accompaniment to your mid-morning cup of coffee, and make the perfect treat to take into work on a Friday or to celebrate a colleague’s birthday.

To make 6 muffins, you’ll need:

  • 260g self raising flour
  • 40g granulated sugar
  • 30g soft dark brown sugar
  • 1 teaspoon cinnamon
  • 1 large freerange egg
  • 1 teaspoon vanilla extract
  • 120ml milk
  • 120ml strong black coffee
  • 120ml vegetable or sunflower oil
  • six-hole muffin tin, and paper muffin cases

What to do:

  1. Preheat the over to 190 degrees Celsius.
  2. Start by making the coffee from freshly-roasted espresso coffee beans. Set aside until completely cool.
  3. Line the muffin tin with cases, and set aside
  4. In a large mixing bowl, combine both the sugars, flour and cinnamon.
  5. In a separate bowl or measuring jug, put the egg, milk, coffee, oil and vanilla. Beat together until fully combined.
  6. Make a well in the dry ingredients and pour in the wet mixture. Fold with a wooden spoon until combined.
  7. Spoon the batter into the muffin cups until they’re about three quarters full, to give plenty of room for the muffins to rise.
  8. Put the tray in the oven for about 20 to 25 minutes until well-risen and firm to the touch. A skewer inserted into the thickest part of the muffin should come out clean with no traces of uncooked batter.
  9. Transfer to a serving rack, and serve slightly warm with a large mug of your favourite coffee.

At the Wholesale Coffee Company we sell a great range of espresso coffee beans and lots of other varieties too, all at wholesale prices. For more information, please visit our website at www.wholesalecoffeecompany.co.uk.

American-style coffee cream pie

Posted on by Sara Walker

pastry-baseVarious types of ‘cream pie’ is something you’ll often see on an American menu, from banana to toffee versions. We’ve concocted our own version of this US classic, using our favourite ingredient: coffee.

To serve 4 to 6, you’ll need:

For the pastry:

  • 225g plain flour
  • 110g butter
  • 80g sugar
  • 60g hazelnuts
  • 1 large egg
  • Milk

For the pie:

  • 40g plain flour
  • 85g caster sugar
  • 20g butter
  • Two large egg yolks
  • 200ml double or whipping cream
  • 1 1/2 tablespoons icing sugar
  • 1 tablespoon coffee liqueur, such as Kahlua or Tia Maria
  • 240ml strong black coffee
  • 240ml milk

What to do:

  1. Pre-heat the oven to 200 degrees Celsius. Arrange the hazelnuts on a baking tray, and put them in the over for three or four minutes until just starting to colour, Remove, and grind to a coarse powder using a pestle and mortar. Set aside.
  2. Make the pastry by rubbing the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the sugar and hazelnuts, and add the egg and enough milk to bind the mixture into a soft dough.
  3. Turn the dough onto a lightly floured surface, and roll out until sufficiently large to line a 20cm deep flan dish. Transfer the pastry to the dish, pressing it well into the edges and trimming off any overhang. Prick the base of the pastry with a fork, and transfer to the oven for around 15 minutes or until the pastry is pale golden brown. Remove, and allow to cool completely.
  4. Meanwhile, make the filling. Make the coffee from freshly roasted espresso coffee beans, and allow to cool completely.
  5. In a large saucepan, add the flour, caster sugar, coffee and milk and cook over a low heat until the mixture thickens. Beat the egg yolks, and slowly add them to the mixture, stirring constantly to prevent them scrambling.
  6. Stir in the butter until completely melted, then let the mixture cool before spreading it into the pastry shell.
  7. Whip the cream, liqueur and sugar together until the mixture is stiff but not solid. Spread it over the pie filling, and serve.

Here at the Wholesale Coffee Company, we’ve got a wide range of coffee beans and other ingredients at wholesale prices, suitable for all uses. To find out more, visit www.wholesalecoffeecompany.co.uk.

Cream of celery soup with powdered milk

Posted on by Sara Walker

celery-soupMostly, we feature sweet recipes on our coffee site, as coffee is such a good partner with cakes, chocolate and desserts. As we also sell coffee ingredients, though, such as powdered skimmed milk, we thought you might appreciate this savoury store cupboard standby – cream of celery soup, made with powdered milk. Ideal for when you run out of fresh milk!

To make four good servings, you’ll need:

  • 8 stalks of celery, washed, trimmed and cut into small pieces
  • 2 tablespoons oil
  • 1 onion, peeled and roughly chopped
  • 1 litre of stock (chicken or vegetable)
  • 100g skimmed milk powder
  • creme fraiche and chopped fresh parsley, to garnish
  • fresh black pepper

What to do:

  1. Heat the oil in a large frying pan, and gently fry the onions until soft and tender. Add the celery, and saute for a few minutes until translucent and softened.
  2. Turn up the heat, and gradually add the stock. Bring the mixture to the boil, then simmer for around 20 minutes until the vegetables are tender.
  3. Transfer to a food processor, and blend until smooth. Season to taste.
  4. Mix the skimmed milk powder with a little water to make a thin paste, then add to the soup. Blend until completely dissolved.
  5. Spoon into dishes, and garnish with a spoonful of creme fraiche, a scattering of fresh parsley and some freshly ground black pepper.

This soup is great as a light lunch served with crusty bread, or makes a filling starter for an evening meal.

At the Wholesale Coffee company, we specialise in all things coffee related, including bulk bags of skimmed powdered milk. These make a great choice for adding to your coffee, but they’re also a kitchen cupboard essential for cooking and baking. For more information, and to view the rest of our range, including individual milk portions and coffee whiteners, visit our milk products page.

Easy chocolate fudge

Posted on by Sara Walker

601px-Milk_chocolateIf you like to drink your coffee on the move, you’ve probably come to appreciate the ease and convenience of powdered milk. As well as a useful coffee ingredient, though, powdered milk is also a great cooking ingredient. This chocolate fudge is incredibly easy to make and involves no temperature measuring, and as there’s very little cooking involved it’s also ideal for children to help with. The secret ingredient? Powdered milk.

You’ll need:

  • 8 tablespoons hot water
  • 60g butter
  • 130g skimmed powdered milk
  • 100g sugar
  • 2 teaspoons of vanilla extract
  • 450g good quality plain chocolate
  1. In a large, heavy bottomed saucepan, put the butter, water, powdered milk, sugar and vanilla and heat gently until the butter melts. Stir continuously until all the ingredients combine to make a smooth paste.
  2. Break the chocolate into as small pieces as possible, and add to the mixture. Keep stirring until the chocolate melts. Don’t be tempted to turn the heat up, as if the chocolate burns the mixture will be ruined. Take the pan off the heat and allow to cool slightly.
  3. Line a 20cm square baking tin or shallow dish with clingfilm, pressing it well into the corners of the tin.
  4. Spoon in the chocolate mixture, and spread it out evenly, pressing it into the edges and corners.
  5. Put the tin in the fridge and allow to chill for three to four hours or overnight. Turn out onto a chopping board, remove the clingfilm and cut into small pieces.

The perfect accompaniment to this rich, sweet treat? A large cup of your favourite coffee. As well as all manner of coffee ingredients such as powdered milk, we also stock a wide range of coffee beans in single bags or wholesale quantities. For more information, please visit our coffee beans page.

Coffee panna cotta

Posted on by Sara Walker

coffee-beansPanna cotta, a chilled Italian dessert made with cream, is perfect for the warmer weather. Our version is made with our favourite ingredient – coffee.

To serve 6, you’ll need:

For the panna cotta:

  • 500ml double cream
  • 150ml espresso coffee
  • 100g sugar
  • 8g sheet gelatine or vegetarian substitute
  • 1 teaspoon vanilla extract

For the sauce:

  • 100g good quality plain chocolate
  • 80 ml espresso coffee

What to do:

  1. Start by making the espresso coffee from good quality, freshly-roasted coffee beans. Don’t forget you’ll need enough for the sauce, as well. Once you’ve measured out the right amount, leave it to cool completely.
  2. Meanwhile, prepare the gelatine by soaking it in cold water, according to the packet instructions.
  3. Place the cream, 150ml of coffee, sugar and vanilla extract in a heavy-bottomed saucepan. Slowly heat until almost boiling – don’t let it boil properly, or the cream will start to catch and burn.
  4. Once the gelatine has softened a little, squeeze out any excess water and add it to the cream. Stir until melted, then strain the mixture through a fine mesh sieve to remove any bits of custard skin.
  5. Pour into six ramekins, and allow to cool. Once cold, put them in the fridge for at least four hours or overnight.
  6. Just before serving, bring a large saucepan of water to the boil, and melt the chocolate in a heatproof bowl above the pan. Add the remaining coffee, and stir until fully combined.
  7. Carefully unmould the panna cotta, and serve with the chocolate coffee sauce and a few coffee chocolate-covered coffee beans.

Here at the Wholesale Coffee Company we love all things coffee, and we sell a great range of coffee beans suitable for all uses including cooking, and of course, drinking! All our coffee is available in single bags or bulk at wholesale prices. For more information, please visit our coffee beans page.

 

Even more iced coffee recipes

Posted on by Sara Walker

iced-coffeeIn the final part of our series on super-cool summer iced coffee drinks, here are a few more of our favourites. Enjoy!

Coffee coke float

To serve four, make half a litre of strong, good quality coffee from freshly roasted espresso beans. Allow to cool, then chill in the fridge, preferably overnight. Add single cream to the chilled coffee to taste, mix thoroughly, then pour into four tall glasses until each is just over half full. Add a scoop of vanilla icecream to each glass, then top with coca cola. Serve with a long spoon for getting the ice cream from the bottom of the glass.

Honey iced coffee

This refreshing drink has a real taste of summer. To serve four, make a half a litre of fresh coffee from good quality espresso beans. While the coffee’s still hold, stir in a teaspoon of runny honey per person, and mix until dissolved. Allow to cool then chill in the fridge, preferably overnight. Stir vigorously to mix in the honey again, then add milk or cream to taste. Half fill four tall glasses with crushed ice, and pour the coffee over. Serve with a straw and a piece of chocolate-covered honeycomb on the side.

Espresso Chill

This icy-cold drink is a great pick-me-up for hotter days. It’s made with instant coffee, so it’s a good store cupboard standby if you’ve run out of fresh coffee beans. To serve four, you’ll need four teaspoonfuls of good quality instant coffee, or to taste, half a litre of cold water, some crushed ice and four teaspoonfuls of icing sugar. Put all the ingredients in a food processor, and pulse until the ice has completely broken down and the mixture is smooth and icy. Serve immediately.

Here at the Wholesale Coffee Company, we supply a wide range of quality coffee beans, coffee accessories and coffee ingredients, all at great wholesale prices. To find out more, please visit www.wholesalecoffeecompany.co.uk.

Espresso crème brulée recipe

Posted on by Sara Walker

creme-bruleeCrème brulée is always a popular dinner party dessert, and this espresso version adds a sophisticated twist.

To serve six, you’ll need:

  • 350 ml double cream
  • 125 ml full fat milk
  • 6 large egg yolks
  • 75 grams caster sugar
  • 2 tablespoons Demerara sugar
  • To serve (optional) tuile biscuits, chocolate coated coffee beans or fresh mint sprigs

You’ll also need 50ml of freshly made strong espresso coffee, made from freshly roasted coffee beans. You could also add a tablespoon of Tia Maria or Kahlua coffee liqueur, if you like. In addition, you’ll need six ramekins or ovenproof crème brulée dishes.

What to do:

  1. Start by preheating the oven to 140 degrees Celcius or 290 degrees Farenheit. Stand the dishes on a baking tray or fit them into a larger ovenproof dish.
  2. Pour the cream and milk into a heavy-bottomed saucepan,and gently heat until almost boiling. Stir in the coffee and add the liqueur if using. Remove from the heat and allow to cool slightly.
  3. Separately, whisk the egg yolks until pale yellow and creamy. Pour on the cream mixture a little at a time, beating well after each addition (don’t be tempted to pour it all on at once or the eggs may curdle, and you’ll end up with espresso scrambled eggs).
  4.  Add the caster sugar, and beat until fully combined, then pass through a sieve into a jug.
  5. Divide the mixture equally between the six dishes, filling them no more than 1.5 cm from the top. Put the baking tray or dish into the oven and bake for about 45 mins until the custard is set but still slightly wobbly; it should move if you touch it with a finger. Allow to cool, then put in the fridge until required (you can prepare up to this stage the night before, if necessary).
  6. Just before serving, sprinkle the Demerara sugar over the surface of the custards, then caramelise with a cook’s blow torch. Alternatively you can do the caramelising process under a hot grill, but in this case let the dishes come up to room temperature first or they might crack.
  7. Serve garnished with chocolate covered coffee beans, mint springs or with a couple of tuile biscuits on the side.

Here at the Wholesale Coffee Company, we’re proud to supply a wide range of coffee beans suitable for all uses, all at great wholesale prices. For more information, please visit our coffee beans page.