Playing with Matcha at the Office

Kris Houser is Director of Marketing Communications for BUNN. She is Level 1 and 2 certified through the Specialty Tea Institute and feels fortunate that she is able to spend time at the office each day embracing and building an appreciation for beverage culture.

No, the headline is not a typo for “Playing with Matches at the Office.” January is National Hot Tea month. Actually, I’m interested in celebrating this intriguing beverage every month. After taking the Level 1 and 2 certification courses offered by the Specialty Tea Institute last year at World Tea Expo in Las Vegas, I’m now looking at tea with a laser focus. Working at BUNN, the conversation often centers on coffee. My co-workers now drop their heads and sigh every time I start to roll the tea flag up the pole and begin subtly waving as a reminder that specialty tea is as diverse and, arguably, nipping at the heels of coffee to become the hot beverage of choice in many markets. At the 2011 Expo, Joe Simrany of STI reported recent statistics show, for the first time, the United States imported more tea than the UK and Germany.

Most recently, we’ve had fun discussing the merits of the trifecta™ and H5E/X precision water dispenser when it comes to adequately addressing the needs of tea rooms. What would you like to see from BUNN?

If I were writing this blog post this time last year, I would have been contemplating different varieties on my grocery store shelf to spotlight. Nothing wrong with that, but I've learned about so many more options. This year, and thanks to my education through World Tea Expo and STI, I played with different preparation methods of Japanese Matcha. Said to be one of the healthiest of all teas, Matcha is the result of grinding the whole leaf into a nutrient-rich superfine powder. It is typically prepared in an elaborate ceremony by whisking the powder into 180 degree water. The premium Matcha is called “Ceremonial Grade”.

Interestingly, my mini-lab gathered the attention of department colleagues who couldn’t resist the vibrant green appearance (see photo above taken at my desk). Now I feel like the back-alley contact for many of my co-workers who hurry in while looking over their shoulder and say in a hushed tone, “Can you make me some more of that Green Chai?” Or, “Show me how the leaf unfurls again!”

As you can see by the other photo of my cupping set, a China Green Tip unfurled magnificently (see the whole leaf on top?!).

I think it is ironic that our Dr. Brew sits at nearly the opposite corner of the building as my office. In some ways, it is like I’m starting my first chess move in the beginnings of a campaign to inch closer in sharing the lab and promoting how equally interesting specialty tea can be. Pawn to e4, Dr. Brew?

Brewers Cup 2012

It’s that time of year when Baristas are anxiously mastering their craft in preparation for the United States Barista Competitions that are just around the corner.  This year BUNN is very excited to be the SCAA Brewers Cup Sponsor, as well as the WCE World Brewers Cup Championship Title Sponsor.  Participants at the World Brewers Cup will be using our H5 Element Precise Temperature Hot Water Dispensers to brew their coffees during the competition.  

Rusty Angell

Rusty Angell, BUNN Field Correspondent, will be brewing on the trifecta™ at these events so be sure to look for him and while you’re at it grab a full cup of specialty coffee specifically dialed in for that event.







Stay in touch with us during all the action 

Follow Rusty on Twitter @trifecta_ and on Facebook
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Upcoming Competitions:

Regional Barista Competitions & Brewers Cup
January 27-29   North West
February 9-11      South East
February 24-26 North East
March 8-11         South West
March 2012         North Central
March 2012         South Central

SCAA United States Barista Competition
April 19-22 @ SCAA The Event in Portland, OR

WCE World Brewers Cup Championship
June 13-15 @ SCAE World of Coffee Exhibition in Vienna, Austria

Oatmeal...It's What's For Breakfast

January is National Oatmeal Month

With the start of a new year many people are turning their attention to living a healthier life.  This includes eating items that are better for you.  Breakfast is always a challenging meal because so many of us are pressed for time and often turn to the quickest option rather than the healthiest option or just skip breakfast all together.  With a BUNN Oatmeal Machine, you can now offer your customers a healthy, low-fat breakfast alternative without having to sacrifice the convenience they desire.

The BUNN® iMix-3 S Oatmeal can dispense three different instant oatmeal varieties from a 4.3-gallon tank to meet peak serving times.  Whether you are serving steel cut or rolled oats, your customers can adjust the oatmeal thickness to their preference with the use of the hot water dispense button located on the front of the machine.  The eye-catching, lighted front graphics area for merchandising is sure to attract customer attention on a crowded counter top.  To entice your customers even more, offer delicious toppings to enhance the oatmeal such as cinnamon, brown sugar, dried fruit, and chopped nuts.

An alternative equipment solution to adding oatmeal as a menu item is our HW2 Oatmeal hot water machine with an appealing oatmeal decal on the front.  This machine holds two gallons (7.57 litres) of hot water in a space-saving footprint of just 7.1" (18.03 cm) wide, able to fit on almost any counter.





WHY OATMEAL?
According to PR Newswire, March 2011, “Oatmeal is becoming a mainstream staple”.  Like gluten-free items, it is one of the fastest growing food options in the restaurant industry.  In an analysis of nearly 6,000 menus, the term “low fat” topped the list of most popular terms that resonates with consumers.  Offering oatmeal as a low-fat breakfast alternative is an affordable way to capitalize on this rising trend.  Overall oatmeal is a great addition to your beverage bar, gives you a healthy breakfast option to offer to your customers, and can add to your bottom line.  For instance if you have three locations selling 25 servings of oatmeal per day from an iMix-3 S Oatmeal, your estimated annual profit for all locations would be $30,112.50*.   Oatmeal… it’s what’s for breakfast!

BUNN Oatmeal Profit Calculator

KNOWN BENEFITS OF OATMEAL:

1. Lowers cholesterol
2. Reduces the risk of heart disease
3. Boosts immune system
4. Reduces high blood pressure
5. May reduce the risk for certain cancers
6. Stabilizes blood sugar
7. Reduces the risk for diabetes
8. Helps control cravings by making you feel fuller longer
9. All Natural
10. Contains vitamins, minerals and antioxidants
11. Quick and convenient
12. Inexpensive
13. Can be prepared different every day! 

*Pending geographic market variable, such as labor, materials, and other operation costs.

Cooking with Coffee: Session 4- Chef Jordan Coffey

It’s the final session of Cooking with Coffee from BUNN!  So don’t miss your chance to win an Adventures in Coffee cookbook.  To enter the drawing comment on the question listed at the bottom of this blog post by midnight on November 29!  Bon Appétit!

American Harvest

Jordon Coffey, Executive Chef at American Harvest

Jordan Coffey, executive chef at American Harvest restaurant in Springfield, Illinois, offered us some very yummy recipes that incorporate coffee. (Yes his last name is Coffey.  How fitting!) Chef Coffey likes to experiment with food.  He started his culinary career while working at Augie’s Front Burner where his passion for food was ignited.  Jordan has also worked as a sous chef at numerous restaurants in Chicago.  Now as the executive chef of American Harvest he aims to create American cuisine with a twist using local and seasonal ingredients.   When it comes to cooking with coffee, he replied “there’s a million things you can do”, from incorporating coffee into savory dishes to using it in pastries and desserts.

Chef Coffey says desserts are really easy to incorporate coffee.  A dessert on the American Harvest menu is a chocolate peanut butter stout cake served with coffee syrup.   He says this coffee syrup is easy to make and can be used on a variety of dishes.  To create your very own coffee syrup, simply take left over brewed coffee, add a couple of cinnamon sticks and sugar.  Then place this mixture over a low flame and watch it very closely until it is reduced to a syrup. 

Another easy coffee dessert recipe from Chef Coffey is diplomatico. Diplomatico is a pound cake dipped in brewed coffee, grilled and served with whipped cream and berries.  To prepare this dessert at home he suggests purchasing a pre-made pound cake from your local grocery store.  Cut the pound cake into slices, and place the slices in the freezer for approximately 15 minutes to allow the pound cake to stiffen up.  While allowing the pound cake to stiffen up, mix 2 to 1 ratio of brewed coffee and espresso and add sugar to taste.  Remove the stiffened pound cake from the freezer, and dip the cake into the coffee mixture.  Once dipped, lightly grill the cake.  Serve with whipped cream and fresh berries!

If you want to try coffee in a savory dish, use it as an ingredient in rubs for meat.  One of his personal recipes for a rub is a combination of coffee grounds, sugar, smoked paprika, a little bit of nutmeg, salt and a lot of black pepper.  He has used this rub on short ribs, but he says it could be used on ribeyes, filets, or any preference of meat!

A recipe that he recently served at his restaurant was a coffee BBQ sauce glazed quail.  This BBQ sauce is a little thinner than normal BBQ sauce.  To create this at home take brewed coffee with a little bit of espresso and reduce it down.  Add a little molasses, brown sugar, vinegar, tomato paste, salt and pepper.

 Whether you decide to try to experiment with coffee in desserts or in savory dishes, Chef Coffey advises to exercise caution when adding coffee to recipes as it can become bitter very easily.  To avoid this, add sugar even if you are making a sauce for savory dishes.

QUESTION:  WHAT TYPE OF DISH DO YOU WANT TO TRY TO INCORPORATE COFFEE INTO, A DESSERT DISH OR A SAVORY DISH?

COMMENT BELOW TO LEAVE YOUR ANSWER TO BE ENTERED TO WIN AN ADVENTURES IN COFFEE COOKBOOK!  COMMENTS MUST BE RECEIVED BY NOVEMBER 29, 2011 AT 11:59:59PM CST AND INCLUDE A VALID EMAIL ADDRESS FOR NOTIFICATION PURPOSES.  CLICK HERE FOR RULES

Cooking with Coffee: Session 3- Chef David Radwine

It’s time for another session of Cooking with Coffee!  Remember to comment on the question listed at the bottom of this blog post to be entered into a drawing to win an Adventures in Coffee cookbook from BUNN!  Comments must be received by November 15 at midnight to go into the drawing.  Bon Appétit!

Sangamo Club

David Radwine,GM of Sangamo Club

Chef David Radwine is the General Manager of Sangamo Club in Springfield, Illinois.  Chef Radwine has an extensive career in the culinary world as he has been an executive chef, owner of a restaurant and is now currently the manager of the Sangamo Club, members only dining, social and business club with a 100 year tradition.  All these experiences have afforded him the opportunity to utilize coffee in various dishes.

One of Chef Radwine’s favorite combinations is coffee and chocolate.   He says “whether making a chocolate cake or chocolate sauce” coffee can really help heighten the chocolate flavor.   So what type of coffee does he like to use when combining chocolate and coffee in recipes?  He prefers a dark roast coffee to an espresso roast.

A tip Chef Radwine offers to those who are new to cooking with coffee is to make sure the coffee is strong enough or concentrated, otherwise you risk the chance of losing the coffee flavor.  Typically you might need to experiment with the brew strength, maybe a triple or quadruple strength coffee brew. 

A yummy and easy recipe that utilizes concentrated coffee is Coffee Ice.  Start by brewing a triple or quadruple strength coffee.  To prepare a triple strength brew in your BUNN®brewer we would suggest using the same amount of coffee, but cutting the amount of water to one third.  Once the coffee is brewed, add sugar while the coffee is still hot so the sugar will completely dissolve.    Allow the coffee to cool, and then place the cooled coffee in a cake pan.   Place the cake pan in the freezer.  Once the coffee begins to freeze, take a fork and scrape the coffee in the pan to move it around.  Place the pan back in the freezer.  Scrape the coffee and place it back in the freezer multiple times until the consistency of shaved ice is reached.  Once the desired consistency is reached place the treat in serving dishes and layer with sweetened whip cream.  Yum, coffee ice! 
 

QUESTION:  COLD COFFEE SWEET TREATS, ONE OF OUR TASTE BUDS’ FAVORITE INDULGENCES.  WHAT IS YOUR FAVORITE TYPE OF COLD/FROZEN COFFEE TREAT?

COMMENT BELOW TO LEAVE YOUR ANSWER TO BE ENTERED TO WIN AN ADVENTURES IN COFFEE COOKBOOK!  COMMENTS MUST BE RECEIVED BY NOVEMBER 15, 2011 AT 11:59:59PM CST AND INCLUDE A VALID EMAIL ADDRESS FOR NOTIFICATION PURPOSES.  CLICK HERE FOR RULES