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NEW ITEMS
NEW ITEMS NEW ITEMS
NEW ITEMS |
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Flavored Sale
CAFE MEXICANO
Coffee flavored like the traditional
Mexican Sipping Chocolate
with Cinnamon and Spice
Available in....
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Non Flavored Sale
COUNTRY MORNING BLEND
Signature Blend.
Colombian with
Sumatra make this a rich, hearty blend with heavy body, medium
acidity, in medium roast.
Available in....
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FREE
3 GHIRARDELLI CANDY BARS
With the Purchase
of.....
3 Bags of 12oz Gold Gift
Bags
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Order your choice of
Three - 12 oz. Gold Gift bags
of coffee
& we will automatically send you
3 Free Candy Bars.
(our choice)
(Candy Bar Value
$11.25)
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ORGANIC
COLOMBIAN
Single
Origin Blend.
Rich aroma, medium
body,
mild acidity, medium
roast.
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Door County Coffee
Annual Sale
September 26-28
IN STORE ONLY!
Buy 2 lbs of coffee
~ Get 1 Free
9 lb. limit
In store only |
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Wholesale
Opportunities |
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If you're a Gift
Shop, Restaurant, Hotel, Gourmet Food Shop or any type of
business that serves or sells coffee, we certainly hope you
consider using Door County Coffee & Tea!
We are a Specialty Coffee Roaster and full-service distributor
to the coffee industry. |
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Coffee
Tips
& Facts |
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"Expresso is not a word; it comes from the same root as
"express". The term is ESPRESSO. It comes from the
Latinate root for "Press", or "Under Pressure". In many
places if you order "expresso", you will be politely
ignored. |
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*
The Italians drink their espresso with sugar, the
Germans and Swiss - with equal parts of hot chocolate,
the Mexicans - with cinnamon, the Belgians - with
chocolate. Moroccans drink their coffee with
peppercorns, the Ethiopians - with a pinch of salt.
Coffee drinkers in the Middle East usually add cardamom
and spices. Whipped cream is the favorite amongst
Austrians. The Egyptians are extremely fond of
pure and strong coffee. They seldom add sugar to it, nor
milk nor cream. They serve unsweetened coffee to
mourners and sweetened coffee at weddings. The Italians
are the unrivaled World Masters of Espresso. |
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*
Crema The reddish brown froth covering the
surface of a high quality cup of espresso. Crema is very
important in making a good espresso. The presence of
crema is the main difference between drip coffee and
espresso. In an espresso machine, hot pressurized water
is forced through the finely ground coffee which quickly
extracts the most soluble constituents. Oils in the
coffee grounds form small rusty brown colored bubbles
which are then forced out of the porta-filter by
pressurized hot water. These small bubbles of coffee
oils are what makes the crema which floats to the
surface of most espresso drinks. Crema is rich with
coffee flavor and can remain in the mouth and throat
while releasing flavor and aroma for up to an hour after
drinking espresso. There are a number of factors that
affect the formation and color of crema in espresso.
Coffee packed too finely in the porta-filter tends to
create crema that is too dark, while coarsely ground
coffee with likely produce crema that is too light. The
variety of coffee, as well as the way the coffee beans
were processed and then roasted, will also affect the
volume and color of crema. |
 Recipes
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Easy Frozen Mocha
Glass Size 16 oz.
1 Shot
Espresso
3-4 oz. Milk
1 1/2 oz. (3 Pumps) Monin Dark or White
Chocolate Sauce
1 1/2 Cups Ice
Pour ingredients
into blender as listed.
Blend for 30 seconds or until smooth. Garnish &
serve. |
Easy Fruit
Flavored Freeze
Glass Size 16
oz.
2 oz. (8 pumps) Monin Fruit Flavoring
3 oz. Water
1 1/2 Cups Ice
Add Monin Flavoring, water and ice to blender.
Blend for 25-30 seconds.
Serve in a clear
glass with fruit or candy garnish. |
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Newsletter created for
Door County Coffee by;
Rhonda
Hanson ~ July 2008 | |
