Kona

Good Morning, Coffee Crew ~~

I am testing Kona coffee direct from a coffee farm in Hawaii today.  Yes, it is spendy and I haven’t offered it yet, but will if you indicate the need.  The experience is pleasant with a hint of grapefruit, medium body, and balanced.  I sipped a cup of this with a sandwich for lunch.  I appreciated the flavors so much more paired with the cheese and deli meat sandwich.  The Dijon mustard and cheese complemented the flavors beautifully.  Kona would be a great coffee offering during a wine and cheese tasting, or during a party with appetizers.  If you choose to avoid the $39.95 / lb price of Kona, try the Guatemala as a close substitute.

Summer has arrived and it is the season for iced and blended drinks.  Do you have your recipes for lattes, frappes, and smoothies?  Tanya does a great job with these treats, so be sure to ask her questions about some of her special drinks.

A few tips I have for you are:

1.        Brew your coffee double strength for iced coffees.  These are tasty black, with cream & sugar, or flavoring added.

2.       When adding “coffee” to blended drinks, use chilled espresso shots or Toddy concentrate.  I suggest glass containers for storage.  Espresso and Toddy are strong enough to taste the coffee flavor we all love.  Drip brewed coffee is not strong enough to show through in the blended drinks and will dilute the flavors.

3.       Toddy recipe:  5 cups cold water poured over ½ lb of coarse ground coffee; let steep for 12 hours.  Strain and use the concentrate as you would espresso.   Toddy is very smooth and a positive experience hot or cold.  One of my favorites is Ethiopia Sidamo for Toddy.

The question came up this week about flavoring coffees and what I think about selling your syrups to customers for home use.  Please keep in mind; this is my opinion and experience.

I have promoted “buying your favorite coffee and adding the syrup flavor” for the best cup of coffee.  Selling whole bean coffee and the syrup is another source of revenue.  Many people today are cooking at home, buying home espresso machines, and even brewing their own coffee.  None of this will substitute the coffee café experience of enjoying a cup of professionally prepared coffee by their favorite barista.  We are a drive thru society and the need for “fast food and drink” will continue.

I do recommend selling your coffees and syrups at a healthy markup price to instill the value of your products.  Your customers will be able to enjoy your coffee at home in addition to your professionally prepared drinks.

My experience at the Farmer’s Market in Kalispell has been very good.  We sold all of our brewed coffee and nearly all of the whole bean coffee we brought.  We were set up near 2 bakers, and that was very helpful to us.  Consider offering specialty pastries if you don’t already.

Please be sure to plan your inventory before your 4^th of July celebration and before my break July 10-17.  Our sale ends July 3 for the FREE bag of espresso.  Tanya and I are here to help you prepare as needed.

Have a great week!

Peggy Sue Ennenga